creampuf - the fluffy bunny

This recipe is lactose intolerant friendly.

1 lbs boneless skinless chicken breast

1 package, frozen spinach (make sure to check the label for any added nonsense)

1 can lite coconut milk

1 medium white or yellow onion

Curry seasoning (try to get the stuff from an Indian Grocery)
2 tbsp extra virgin olive oil.

Cube the chicken breast and slice the onion into straws, then rinse. Start cooking the spinach, you want this really well cooked. Take your oil and warm it up in your wok or other deep fry pan. When the oil is warm add in the onion and some curry. Add in as much or as little as you want to control heat. Sautee the onion for about 3-5 minutes, then add chicken and a little more curry powder. Cook the mixture till the chicken is cooked throughly and the seasoning is very aromatic. When the spinach is done, drain it, leave it warm. When the chicken is cooked add in the spinach and sautee that around for about 3 minutes. Now slowly you’ll want to add in the coconut milk. Lite coconut milk is very runny so add a little at a time to create a nice sauce not soup. Take a quick taste, if there’s not enough heat add in some Thai chili paste or more curry. Let the sauce bubble around for about 2 minutes and sever over brown rice. Makes four servings.

this was a big hit around my home, I paired it with a side salad and a 1/4 cup of cubed mango on the side. So I got plenty of veggies and fruit. Let me know how it turns out around your home.

I’ll be busy celebrating Memorial Day weekend and more importantly my hubby’s 30th, so no recipes this weekend. I’ll have all kinds of fun stuff Tuesday.

I’m also going to start posting more of what I eat throughout the day and any recipe reviews. To me the hardest part isn’t the gym (okay maybe the whole shyness thing) it’s the food. I hate boring and bland, but I like healthy so I share them with you. If you find a way that I can make something more healthy or put a spin on something, oh do share!
Love and lifts!

-Jenny
“Soon to be the un-fluffy bunny!”

Okay so as promised here’s a run down on dinner last night.

I used whole grain tortillas, honestly I thought they tasted a little like cardboard with a slightly gritty texture. I know, I know I’ll get used to it ^_^ I used ground lean turkey breast for the meat, Jennie-O brand, no extra funny stuff. The seasoning was a mix of black pepper, red pepper, paprika, adobo seasoning, garlic, oregano and ground chipotle(adjust the peppers as needed for heat control, you can add salt, but salt isn’t one of my favorites). I also used brown rice(unflavored but a touch of cilantro and a splash of line juice is good) and black beans to complete the burrito. Sprinkled just a bit of low fat cheese and about a tsp of fat free sour cream. Afterwards, I had about a handful of cherries for a desert. It may have been a little too high in carbs, but it was tasty. I have the burrito mixture; beans, turkey, rice for a lunch salad today (no tortilla) with a side veggie salad of baby greens, cucumbers, and carrots. Balsamic vinegar and extra virgin olive oil with a bit of oregano (I prefer to mix my own dressing when possible). Tonight I’ll be using the left over brown rice as a part of a chicken and spinach curry. I’ll post that mixture tomorrow.

So for training, I took today off. I think a three day on, one day off and repeat should be good. What do you think? Is that too many days in a row? Another question I have is cardio; after weights or before? remember I’m trying to lose fat and get all kinds of toned!

Love and lifts!

-Jenny
"Soon to be the un-fluffy bunny!"

Hi!

I’m Jenny, resident video game playing fluffy bunny!  Nice to meet you all. If you’ve seen my pictures then you know there is a TON of work to do. Currently I’m all alone on this adventure. My funding is tiny, so don’t ask about a personal trainer. I have a gym membership, which I finally started using. I’ve been all over the web site and absolutely LOVE it. I’m motivated. Okay so actually I was really motivated when I ripped a pair of jeans just by putting them on.

So far this week has been a success. Monday I went into the gym, walked a treadmill for 25 minutes, at 3 mph and a 3% incline. Yesterday I went for 30 minutes at the same incline and speed. Today I went for 35 minutes at a 3.5% incline and 3.3 mph speed. I decided that each day I’m going to do more than the previous day until I get up to an hour of treadmill action! I have not lifted any weight as of yet. Truthfully I’m painfully shy lifting weights near a bunch of well toned people. I’m always afraid of getting laughed at.

I also have been keeping a food log and trying to eat a little something every 2.5 - 3 hours. Yesterday I cleaned out all the junk in the fridge. The pantry is another matter and I have a family who likes their fun eats.

Dinner last night was grilled tuna with a roasted pepper and lime sauce, yams with pumpkin pie spice and a garden salad. I HATE salads but I’m willing to choke them down. Recipe on the sauce to follow. Today for breakfast I had a bowl of oatmeal, the texture wasn’t the best but the cinnamon flavor rocked my world! Lunch was a mango and a 4 oz chicken breast on a bed of salad green with sunflower seeds, dried cranberries and raspberry vinaigrette. Dinner tonight is chicken burritos with black beans, brown rice on a whole grain tortilla. ^_^ I’ll let you know how it turns out.

Sauce Recipe (I’m an avid cook, so if you need something, just ask)

1/4 cup Roasted Red Peppers

3 tbsp lime juice (I used fresh squeezed and thus no added sugars involved)
1/2 tsp dill weed (thyme works too)

Balck pepper and salt to taste.

(for more heat add a dash or two of habanero sauce)

Combine all ingredients in a food processor and whip till creamy. put into a sauce pan with 2 tbsp of water and heat through. Complements grilled fish nicely, but doesn’t work well on chicken (least not that well, but it’s doable)

I hope you enjoyed my moment of posting insanity.

-Jenny

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