Happy Tuesday Friends!
Big news! Jer and I started the 21 day sugar detox yesterday!
I thought it would be fun to document the process, I’ll keep track of all the meals and recipes for you. Also, I’ve taken my measurements and I’ll share them at the end with the results. Should be good times!!! I can do this, I can do this- no WINE!!!!!
On top of that I went to a new box today! Crossfit Pandora’s Box. The WOD was a killer! I officially have a new goal- climb the rope! Can’t wait to see how I feel tomorrow after not working out for a week :/
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It’s my first ad ever and I’m proud to promote Paleo Treats! If you haven’t tried them, just do it. Seriously.
Saturday night’s dinner was tarragon and shallot pesto stuffed chicken breasts (plus bacon because, duh). I served with simple sauteed broccoli.
2 chicken breasts
6 pieces of bacon (optional)
1 large shallot
Small handful tarragon- chopped
2 tbsp EVOO
Salt and Pepper
Preheat the oven to 350. If the breasts aren’t already butterflied, do so. Please the shallots, tarragon and EVOO in a small food processor. After that’s mixed place it in the center of the chicken breasts, add the bacon and fold. Place them in a lightly oiled baking dish and bake for 30 minutes. Remove and cover with foil, let sit for 10. Also, I added a little hot sauce because I’m newly obsessed with green tobasco
1 head broccoli
1 tbsp EVOO
Salt and Pep
Add all the ingredients to a stainless pan. Cover and let sautee for about 15 minutes and stir. The key here is to let it get a little crunchy
Live to Thrive,