Alright, as promised, here is the recipe for the delicious lemon garlic chicken I made for dinner last night. However, it was so good that I forgot to take a picture of it – doh!! So, to sum up, it looks like chicken. 😀
Slow Cooker Lemon Garlic Chicken Breasts
- 4-5 chicken breasts, rinsed and patted dry
- 1 tsp minced garlic (or use 3 fresh cloves)
- 1 cup lemon juice
- 1/4 cup olive oil or grapeseed oil, coconut oil, etc)
- black pepper
- seasoning salt
- Lemon Garlic Mrs. Dash seasoning
This recipe is so simple, I love it. Just mix together the olive oil, lemon juice and minced garlic in a bowl. Then pour it in your (large) slow cooker. Place the chicken breasts in the liquid, and turn them once so they are all coated in the sauce. Sprinkle the chicken with pepper, seasoning salt (optional) and Mrs. Dash Lemon Garlic spice on each side. Put the lid on, and cook on HIGH for 3-4 hours (depending on thickness of chicken – cut one open before serving to check doneness). It comes out so tender and flaky, you hardly need a knife!
Next time I will remember to take a picture for my recipes, geez. Anyway give it a try for dinner one night, it’s so easy after a long workday. Love it.
Sooo Day 2 of getting back to the weights is done, and it was Leg Day. I am having difficulty walking around my place and up the stairs… Seriously. I am about to go for a nice long walk in a bit too. Will I survive? Only time will tell. To see the workout I did, check out my recent post with some free training plans…
Well, I had one of my absolute favourite breakfasts for lunch today, just because. It’s so simple but I just love it. My grandpa used to make this for me all the time as a kid so maybe it’s a bit of nostalgia too. Although probably I like it because it’s just damn tasty.
Easy Toast n’ Eggs
Simple! Just fry up those eggs in some olive oil, I like mine so that they are still runny and make the toast all “smooshy” (actual culinary term, I am pretty sure). I fry mine with green onions and then add pepper to it afterwards. Up to you – experiment to find your fave way to do it! I also like to top my eggs on toast with avocado, berries, or other in-season things sometimes.
Macros: depends on what bread you use – calculate your macros using MyFitnessPal or another similar website if you desire.
Nom nom! For some reason, so satisfying. Well, now I am ready to take on the rest of the day – which for me includes a long walk on this nice and cool cloudy day, making dinner (I’ll post the recipe tomorrow – healthy lemon garlic slow-cooker chicken breasts!) and an evening of getting some work done. (Maybe?) 😉
I’m not one for spending an hour to make a healthy snack, I prefer quick grab and go type things. However, my busy season has started so quick quasi-dinners in between my day job and seasonal volunteer job at night have become crucial. I made up this recipe the other day to fuel me for my volunteer job in the evenings. I usually have about 20 minutes when I get home from work before I have to leave again on these nights, so it can be pretty hard to make something healthy AND eat it within that time frame!
Enter zucchini. My new wonder food love. I can slice it up quick and dress it up in all sorts of ways. Since I am trying out carb cycling (a few lower carb days mixed into regular carb days to spur body fat reduction, along with my training of course), this is a great low-carb, high-fat (the good kind!), high-protein meal to satisfy me for hours. It really hit the spot and was tasty too. Just don’t skimp on the black pepper – it’s the secret!
You can change this up to suit you too. I probably would have added green onions if I had any at the time – so try that, or different spices. My favourite product I used for this was the Vegenaise. It’s just like mayonnaise but entirely clean, healthy, real and good for you. This is one I buy and it’s sold at Save-On Foods and Overwaitea in Canada, but your store might have something similar too.
Try it out for a quick light dinner or for some party appies – your friends won’t even know it’s super healthy. 😉
1 zucchini, sliced
half a can of wild pink salmon
1 tbsp Vegenaise (or mayonnaise)
1 tsp black pepper
Mix up everything except the zucchini slices (obviously). Place some of the mixture on a zucchini slice. I found the easiest way was to press it on with a fork. Top each one with another zucchini slice to form little sandwiches. Then dust with more black pepper on top. Nom!