I woke up ravenous yesterday. Probably because proper nutrition hasn’t been my strong suit these past few days. It’s funny how in the midst of feeling blue my eating turns to listening to my mind rather than listening to my body. My breakfast is a perfect example, days started with sugar never go well. I had a bowl of greek yogurt topped with pecan praline granola from TJ’s and a smidge of cherry jam.
The sugar and the jam caught up with me pretty quickly as I was really hungry again around 9. I had an apple with basil hummus. I liked this combo but I think it is much better with spicy hummus.
A couple of hours later, hunger struck again so I had a mango chicken sausage and roasted root veggies that I prepared over the weekend. I really loved the sausage, it was sweet and savory at the same time. I’d love to have it with a little mustard.
Shortly after, my stomach was growling again so I ate a few unphotographed prunes. Then walked in The Pro with a soy latte, just what I needed! I ended up only drinking about a third of it because the caffeine was getting to me.
By the time I got home from work, I was starving again. I made pesto and goat cheese chicken with whole wheat cous cous and broccoli and cheese. It was some kind of good, I think it will make it into the rotation for sure.
Easy Pesto and Goat Cheese Chicken
2 pieces of boneless, skinless chicken, pounded to 1/2 inch (I prefer thighs)
salt, pepper, garlic powder, onion powder, poultry seasoning
2 tbsp good quality pesto
2 oz goat cheese
Preheat oven to 350* and coat a baking dish with olive oil. Sprinkle each chicken piece with salt, pepper, garlic powder, onion powder and poultry seasoning. Spread the pesto evenly over the tops of chicken and place into oiled baking dish and bake for 25 minutes. Crumble one ounce of goat cheese over chicken and place back into the oven for 5 minutes. Turn oven to broil and broil until cheese is lightly browned then remove from the oven. Let the chicken rest for about 5 minute. Drizzle the chicken with the olive oil “drippings’ from the baking dish, it should be a gorgeous vibrant green color and infused with a lovely basil flavor. Serve over grain of choice.
After dinner. I made a quick dessert out of TJ’s inside out carrot cake cookies and ice cream. I ended up not really liking the combo and ate mostly the ice cream. I think I really wanted chocolate 😉
Thought Provoker: Do you have a hard time listening to your body instead of your mind when it comes to food?