This past week has been so stressful for me for a plethora of reasons, and it is only Wednesday. Between a flub with my job, anxiety with my surgery (which is tomorrow!), Brandon starting back at the factory, and general worries about money and our future- I have not had time to appreciate my life. I often let myself get so wrapped up in the negatives that I forget the positives. I have been trying to tell myself at least 5 things that I love about myself and 5 things I appreciate about my life (I know it doesn’t seem like a lot, but believe me, for me it is) every day.
I love that I am compassionate.
I love that I have a belly full of stretch marks.
I love that my eyebrows naturally arch the way I like.
I love the fact that I know a thing or two about cooking.
I love that I am trying to love myself.
I appreciate my support team- I now have two very loving and very large families that are always there for me.
I appreciate my home- We had such incredible luck landing a nice house instead of getting an apartment.
I appreciate my mother- She is part of my support team, but she is so much more to me.
I appreciate my fiancé- He gives me the strength to get out of bed. He gives me encouragement to be a better person. For that, I am grateful.
I appreciate myself- Sort of. I appreciate the effort I am trying to make to love myself and love my life without sweating the small stuff.
And with that, here is today’s recipe. This recipe is LIFE CHANGING. It really is. Okay, maybe not that dramatic, but this recipe is delicious and so incredibly easy to make. Not to mention it is great for you. I got this recipe from Eat Yourself Skinny. She has so many amazing recipes I can’t wait to try out. Even though she doesn’t post anymore, her blog will keep me busy for a while!
LEMON CHICKEN & THYME
• 3-4 chicken breasts
• Juice of two lemons
• Zest of one lemon
• 2 cloves of garlic, minced
• 1 tbsp. fresh thyme
• ½ tsp. sea salt
• 1 tsp. pepper
• Preheat the oven to 375 degrees F.
• Whisk together lemon juice, lemon zest, garlic, thyme, salt and pepper: set aside.
• Place the chicken breasts I a baking dish and pour mixture over top, kaing sure to completely coat them.
• Bake for about 40 minutes, depending on how big the chicken is.
• Serving size: 1 chicken breast
• Calories: 150 per serving
• Fat: 4 grams
• Carbs: 2.4 grams
• Fiber. 0.08 grams
• Protein: 25 grams
I altered this recipe just a bit. I have had a terrible experience with mincing garlic, so I just used garlic powder. Not the best substitution, but it worked. And I put my lemon and thyme in the pan with the chicken so it could hopefully soak up some of that flavor. That’s about it! See? Quick and easy recipe. Oh, and if you’re worried about the price of this meal like I was, thyme is only 99 cents and lemons are about a dollar each! I buy my chicken in 3 pound bags for the week since I make a lot of chicken recipes, and it’s just under 7 dollars at Walmart. A great and cheap meal. Paired with some veggies and maybe some rolls, it’d be hearty enough for just about anyone.
After my surgery I am not allowed to lift a lot, but hopefully I will have strength to cook! The first few days I know I won’t want to do anything, but I’m not sure how long I can eat frozen meals for. Okay, so Brandon isn’t THAT bad of a cook. He is my dedicated grill master, and actually makes dinner sometimes. He just has no idea how to follow instructions! One time he asked me how to make something from a box with instructions on the back of it. Such a goof.
Also, does anyone else have an issue with their pictures not uploading? They uploaded fine when I first started the blog, but now I have to save my post as a draft and then go edit the draft to add pictures.
Until next time!