What I Ate Wednesday + Recipe

Good evening! I hope you all had a wonderful day. I have some unpacking to get to, so this will be short but full of pictures and a recipe πŸ™‚

Here we go, what I (okay, we, Tripp helps!) had today:

Breakfast–> overnight chia pudding + leftover steel cut oats + banana + cashew butter + chocolate chips

Snack–> SMOOTHIE! Maple water + spinach + banana + frozen berries + gelatin +camu camu powder + spirulina

Lunch–> Leftover rice bowls from last night + some beef liver mixed in (sounds weird, but a great way to get some organ meat since it was such a flavorful dish).

I will share the recipe at the end of the post πŸ˜‰

Dinner–> Paleo flatbread pizzas (using the Paleo mix from Bob’s Red Mill) I added red sauce, pepperoni, chicken sausage, cheese, olive oil, spinach, and olives.

Now for the recipe!! I am just going to share the steps and I will bold ingredients πŸ™‚

Ginger-Lime Chicken Rice Bowls

How to:

  1. Make your white rice.
  2. Chop carrots, onions, and zucchini (actually used frozen for a little short cut). Cook Β these in a skillet with coconut oil and salt.
  3. Set the veggies aside and throw your ground chicken in the skillet. When it is cooked, add your veggie back in and pour some coconut aminos, 2-3 drops lime essential oil, 2-3 drops ginger essential oil. You don’t have to use the oils, you could use fresh lime and ginger!
  4. Serve with the cooked white rice, avocado, fresh cucumbers, and lime.
  5. ENJOY! And feel free to mix it up πŸ™‚ I just had fun using what I had and totally loved the new flavor. I get in a habit of Italian or Mexican. I forget about using my coconut aminos. Most grovery stores have coconut aminos now– in the Thai section.

Good night and happy HUMP day!!!

 

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