Tuesday, January 18, 2011

Day 8

So, today we did our first bottle of the liquid cleanse. Man, that stuff needs stevia, and then it tastes to me like diet sweet tea. only chalkier, if that makes sense. Well, it wasn't great, but it wasn't undrinkable either.

2 egg omelet

Re-heated Leftover Veggies

Lemon Chicken & Capers
4 boneless skinless chicken breasts (pounded gently to 1/4" thickness)
1/2 tsp sea salt (sprinkled on chicken)
2 TBSP fresh mint, chopped (I used dried) but really, fresh is waaaay better
1 TBSP fresh basil; chopped (I used dried)
2 tsp fresh thyme; chopped (I used dried)
2 tsp sun-dried tomatoes
2 TBSP extra virgin olive oil
1/2 Cup organic veggie broth
2 TBSP lemon juice
1 TBSP dried minced onion
2 tsp cornstarch
1/4 Cup red wine (can be omitted - use veggie broth instead)
1 TBSP small capers

Combine the mint, basil, thyme and sun-dried tomatoes in a bowl and mix well; spread this filling over chicken. Roll each piece of chicken up and secure with wooden toothpicks. Heat olive oil on medium heat in large skillet (one you have a lid for). Brown the chicken for about 10 minutes, until lightly brown on all sides. Stir in veggie broth, lemon juice and onion. Simmer covered about 10 minutes or until the juices run clear. Remove chicken rolls from heat, set aside in separate dish, keeping warm. Combine the cornstarch and wine in a small bowl, whisking until smooth. Add to skillet and stir until smooth, cook until mixture is clear and thickened. Stir in capers. Serve "gravy" over each chicken roll. Perfect with brown rice and steamed vegetables.

Green Apple slices

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