Catching Up

I’ve been starting to pay more attention to my post workout meal and still getting used to it. Usually I don’t really feel hungry right after the workout so it was kinda weird to eat the sweet potatoes while I wasn’t starving. (It’s recommended to eat post workout meal within 30 minutes after exercise to get the most out of it).

Today’s lunch was not quite different from yesterday

Ate this at work for my breakfast. (Full fat Fage Greek yogurt with strawberries)

I also packed more goodies aside so I can assure myself won’t be starving in between meals.

Yep, I inhaled those 3 mini tangerines right after my lunch then proceeded with the mac nuts. Good thing I didn’t finish the whole container because I was super stuffed! Those nuts are very filling! I ended up not eating the strawberries and ate it when I got back at home before dinner.

Obviously, the chicken dish that I prepared last night turned out ok, though it was a bit too watery probably because I juiced the whole lemon instead of 1/2.

My dinner was super light. K made some tomato with bok choy soup using the homemade chicken broth I made the day before. So just soup, some veggies and a bit of Almond Butter Beef pieces.

And I made a super simple meal for tomorrow’s meal: Scramble Egg with Green Beans and Sausage

Phew, at least I’m not as food deprived as before. Good thing is my brother is currently in his Spring Break so he made his own Minced Pork dish (not primal/paleo obviously) so I don’t need to worry not having enough food for him to eat.

Anyway, time to get ready to bed. Nite all!

 

Buttery Lemon Chicken

Ingredients:
1-1.5 lbs boneless skinless chicken thighs – trim off excess fat as much as possible

2 Tbsp grass fed butter (I used Kerrygold salted butter)
1 lemon (use whole lemon zest, but only use 1/2 of the lemon for the juice)
Salt and pepper
1-2 tsp garlic powder
1/2 chopped onion
2 green onion stalks – chopped – separate the white and the green parts

Directions:
1. Leave the butter on the counter until it reaches room temperature
2. Grate the whole lemon to get the outer rinds

Please note: in the picture above that’s obviously more than 2 Tbsp of butter – I actually used 4 Tbsp butter and in the end it was a bit too much, so for the recipe I changed it to 2 Tbsp butter instead

3. Season the chicken with salt, pepper, and garlic powder

4. Squeeze some lemon juice over the softened butter and lemon zest – mix until everything combines

5. Mix the butter-lemon mixture over the chicken – topped with the chopped onions & the white parts of the green onions

6. Preheat the oven to 400deg;F – Bake for about 40 minutes. Flip around halfway.

7. 15 minutes before the end, change the setting to broil to brown the meat

8. Topped with the remaining green onions