Today’s the first day the girls and I are starting our challenge. No one is thrilled about it, but we all know it’s what’s best for us. I did well until after dinner. I can’t help myself, I love dessert. I had ice cream. It makes me so happy!! And…I didn’t work out today. I’m in a LOT of pain, okay?! My tailbone hurts and my calves hurt from walking on the stairs yesterday and my little chicken wing hurts. I’m a mess today! So I’m taking today off, but don’t let me get away with it tomorrow! Well, I need to tell the girls this so they can whip me back into shape!
So today we have another deliciously healthy meal. Nom, nom!! And I absolutely love these “true baby carrots” (that’s what they’re actually called…how cute!). I’ve only ever seen them served at fancy restaurants, so when I saw them at the grocery store this weekend, I quickly threw them in my cart. Just like a hot potato. Nobody is allowed to take my carrots away!
- 1/3 cup walnuts
- 1/4 cup Panko breadcrumbs
- pinch of cayenne pepper
- thinly sliced chicken breasts
- 2 tbsp olive oil
INGREDIENTS FOR TRUE BABY CARROTS
- 6 or so true baby carrots
- 1 tbsp olive oil
- 1/8 tsp thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp honey
- Pulse walnuts, Panko breadcrumbs and cayenne pepper together.
- In a shallow dish, add an egg and a pinch of salt and pepper; whisk together.
- In a separate shallow dish, add the walnut mixture to it.
- Dip chicken in egg, then dredge in the walnut mixture.
- Heat the olive oil in a skillet; cook chicken 3 minutes on each side or until golden brown.
- Heat oven to 400 F. In a baking dish, combine carrots, thyme, salt and pepper. Cook for 20 minutes.
- Remove from oven and toss with honey.