If well wishes had healing powers, I’d be cured!
Thanks for all the kind messages today – they seriously lifted my spirits. Unfortunately, my throat still feels like this:
And my cough is still raging like this:
But it least I got to watch a marathon of Project Runway Season 3 today!
I still think Uli should have won…
At any rate – breakfast felt gourmet, but it was actually leftovers! Cinnamon Apple French Toast.
I only ate two slices of French toast last night, so I put the other two I made into tupperware and into the fridge – I’m sure you could freeze them too!
This morning, I popped the slices into the toaster oven and they popped back out piping hot and (just like) fresh.
I am seriously GOO GOO over these apples! This morning I chopped up one, peeled apple and microwaved it with water, honey, cinnamon, vanilla, butter and a pinch of salt. 2 minutes later I had lusciously soft apples in their own, sweet and syrupy sauce.
Un.be.lievable. Company worthy. I swoon for this breakfast!
I followed many of you guys’ advice for lunch and made some Egg Drop Soup.
This is just ~2 cups of chicken broth that I brought to a boil and then stirred in 1 whole egg + 2 egg whites.
Cook for another minute (stirring every 10 seconds or so, unless you want big hunks of egg like mine!) and then drizzle with soy sauce. There’s a reason why they tell you to eat chicken soup when you’re sick – it seriously makes you feel better! It was blissfully warm and soothing on my scratchy throat.
The vitamin-packed orange I also had will hopefully start working it’s magic aaaaanytime now…
Throughout the afternoon, I mindlessly snacked on some Trader Joe’s peanut butter filled pretzels x 2 or 3 (not the best for a sore throat, FYI…)
I was going to just have Ben pick us up something for dinner, but I had some vegetables in the fridge that I had to use or lose, so I stuck with the soft food theme of the day (minus those pretzels!) and made Roasted Chicken & Vegetable Quinoa. Mmmmm!
Roasted Chicken & Vegetable Quinoa
6 boneless, skinless chicken tenders (or 2 large chicken breasts)
1 head broccoli, chopped
1 bunch asparagus, trimmed and chopped into thirds
salt & pepper
2 1/4 cups chicken broth, divided
1 cup quinoa, rinsed
1 Tablespoon + 1 teaspoon extra virgin olive oil, divided
2 garlic cloves, thinly sliced
2 handfuls spinach
chopped sundried tomatoes (optional)
1. Pre-heat oven to 400 degrees. Season chicken tenders, broccoli and asparagus with S&P, garlic powder, onion powder and sesame oil. Roast chicken on non-stick sprayed pan for 15 minutes, and the broccoli & asparagus on a non-stick sprayed pan for 10 minutes. Let chicken cool, shred with two forks and set aside.
2. Meanwhile, bring 2 cups chicken broth to a boil in a saucepan, add quinoa and simmer, covered, on low for 12-15 minutes, or until the liquid is absorbed. Let stand off the heat for 10 minutes, then fluff with a fork.
3. Heat 1 Tablespoon EVOO in a large skillet over medium heat. Add garlic slices and sauté until golden brown (do not burn!). Add spinach, season with S&P and allow to wilt.
4. Add chicken, vegetables, sundried tomatoes, 1/4 cup chicken broth and 1 teaspoon EVOO into the skillet with the garlic and spinach, and mix. Serve over quinoa and top with parmesan cheese.
I had been hunting for a meal to make with my quinoa since the last time I used it, and this was just excellent!
Simple ingredients, maximum flavor. Love that!
I also love the “pop” and chew that the quinoa has. So unique and yummy. And that sautéed garlic flavor really permeates the entire dish. Now I’m breathing fire for two reasons.
Soft: check. Nourishing: check. Copious: CHECK. This made enough for seriously 10 people!
I’m going to retire back to the couch (Blah. Isn’t it funny that the time you can’t work out is the time you want to the most?!) and continue to drink plenty of fluids. Oh, and watch Funny People with Adam Sandler. Hopefully it’s not too funny – I don’t think my throat can handle audible laughter tonight…
Have a wonderful Friday evening!