Sometimes when I go home to Texas, it can equate to family reunions filled with ice cream and BBQ, Dairy Queen, and lots of Tex Mex.
Truth be told, I love it. After spending way too much of my time and energy freaked out about food, my weight, and what specific diet would get me to some ideal “perfect”, I’ve since then relaxed around food, eased up on some ideal body image that doesn’t exist, and have come into a place of peace with my body and all her beauty.
Mom showing me how it’s done!
While some trips back home have me rolling back on the plane to San Francisco, some don’t. Yesterday, my mom and I hit the grocery store and spend the evening in the house cooking a great meal I think you’ll love.
And then my buddy Brad Linder picked me up from my mom’s house today to go workout at his outdoor fitness boot camp in my home town.
Having a blast working out with Brad Linder at Get You In Shape Boot Camp in my home town Coppell TX. I may not be able to walk tomorrow, but it was worth it! I feel so good!
Which is why I’m a little late with today’s Motivation Monday… I had to get my workout in!
Without further adieu, Get cookin’ on this delicious recipe that made me feel pretty good after eating it.
Mom’s had this recipe forever and has modified it from this, but I thought it would be good to share.
Leeks and Mushrooms went into the skillet with maybe a TBL of EVVO.
Sautee EVOO, 3 stalks of leeks and a package of mushrooms until tender
Then add roasted red peppers (3/4 cup), organic chicken (1 pound), topped with the mixed spices. Pour in the chicken broth (1 cup) and cover. Cook for 10 minutes, flip the chicken and cook for 10 more minutes.
red peppers added, then spices sprinkled over chicken. add 1 cup of broth and cover!
1 tsp thyme, 1/2 tsp paprika, 1/2 tsp oregano, 1/2 tsp cayenne
Add the olives and dinner is served!
So. Freaking. Yummy.
We experimented with a butternut squash covered with Olive oil, minced garlic, and chopped sage. I think next time I’ll use butter because I think it’ll bring the sage flavor out a little better. But regardless… it was still delish. I think we cooked it at 400 for about 40 minutes.
Comments below… did you try it? Love or hate?
(Left out mushrooms thought b/c that’s not my thing - and it was still great!)
Made it and loved it! Savory and juicy yet healthy, olives give it a great flavor! Thanks for sharing Audra!