I am having a hard time falling asleep so here I find myself; a second post for the week, a new record! This week has been a slow-busy. Work, meal prepping, life, everything moving along at a steady pace. Daniel and I have actually been able to spend a few hours together every night so far and it has been refreshing. We don’t even have to be doing anything, just being together has been nice.
There have been more seemingly insignificant happenings as of late… Daniel set up the treadmill we ordered for me from our registry and I have used it every night. I’m not quite where I want to be, or where I think I should be distance-wise, but I’m building and every night gets a little easier. On Monday, Kenzie cut off 14 inches of her mermaid locks which inspired me to go even shorter with my already short ‘do (which actually pales in comparison; only 3 inches at most, if you measure my shortest layers). Regardless, it feels so light and healthy and free. I have also been trying new recipes in the kitchen — I made stuffed pepper tacos last night and a salmon salad on sweet potato chips tonight. Both were h-u-ge hits for me and the man and also so so easy. Saving below for my memory…
Stuffed Pepper Tacos
- Cut 6 peppers in half and devein/de-seed. Arrange in your pan and set aside.
- Sauté half a red onion with two cloves of garlic.
- Brown 1lb ground chicken in the same skillet.
- Add 1 can of drained black beans and 1 can of organic, sugar free tomato sauce.
- Spoon meat mixture into each pepper half. Bake at 400º for 20 minutes.
Salmon Salad & Sweet Potato Chips
(aka throw together all leftover ingredients in your fridge)
- Peel and slice 2 large sweet potato into thin disks. Spray with coconut oil and bake at 400º for 15 minutes. Flip and bake for 10 more minutes.
- While chips are baking, mix together:
- 1 can salmon
- ¼ cup Primal Kitchen Avocado Oil Mayo
- 1 thinly chopped celery stalk
- ¼ cup chopped red onion
- 4tbsp lime juice
- ¼ tsp salt
- A sprinkle of cilantro
- Arrange sweet potato “chips” on a plate; spoon salmon salad onto each chip.
- ENJOY. Eat it all and lick the bowl.
eastanywhere.com 