Day 2 of the “quit added sugar challenge”
When preparing meals make sure to mix healthy carbs such as fruits vegetables with healthy fats and protein such as olive oil, grass-fed pasture-raised chicken, beef, turkey so that cravings for sweets will stay to a limit and you won’t feel hungry.
Quinoa bowls are a great way of doing so, the best part about it you can play around with it and add how you please.
To make shopping a bit simpler and lighter on the wallet here is a link to my blog where I wrote about the dirty dozen and the clean fifteen, use this guide to save yourself some money.
Today I made mine with:
A Roasted a whole chicken if you have the time to roast one, If you don’t just fry up some chicken breast in the pan with some coconut oil. I like to use the brand “Springer” for good quality but not organic chicken.
Season chicken with sea salt, pepper and thyme roast in the oven at 375 F until done. Let cool, then carve meat off the chicken and cut into bite-size pieces.
Prepare quinoa according to instructions, always rinse thoroughly even if the package says it is pre-rinsed already. Quinoa can leave a bitter taste if not rinsed well enough.
Today I added:
- Roasted chicken
- 1 large stalk of leeks
- 6 stalks of celery
- 1 purple onion
Combine with a tablespoon of olive oil,
Sautee in frying pan for about 6-10 min.
Add water to cover half-way,
Add 1 teaspoon of chicken stock
Simmer for about 25 min, or until tender, turn off the heat add salt a pinch of cayenne and a pinch cardamom and a tablespoon of whole fat pasture-raised sour cream.
- Steamed broccoli with fresh garlic.
Layer bowl with quinoa add toppings and enjoy!
If you would like to explore other options of quinoa bowls, click the link below.
Thanks so much for participating in this challenge, and thanks for stopping by.