Thai Chicken Flatbreads with Coconut Cream

There's always one day out of the weekend that the husband and I cater to our introversion, we stay home all day and do absolutely whatever we please. We usually end up taking a walk, but the day is crammed full of just listening to music, writing blog posts, snuggling the cat, playing video games, reading and just over all doing nothing. We call it 'together alone time', where we're in the same place but don't feel the need to interact, which I think is healthy, alone time or being by yourself is an important part of a relationship because if your at peace with yourself you can be at peace in a long term committed relationship. So as the husband is in the other room probably figuring out his fantasy football draft, I'm here writing my blog and listening to music. Sigh, I love days like this. 

Makes 6 flatbreads

Ingredients:

• 6 Naan flatbreads
• 1.5-2 lbs chicken breasts cubed into small pieces 
• 1 tsp coconut oil

Peanut Sauce

• 1 tbsp soy sauce
• 2 tbsp water
• 2 1/2 tbsp brown sugar
• 1 1/2 tbsp lime juice
• 1 tsp fish sauce
• 1/2 tsp Sriracha
• 1/2 tsp garlic powder
• 1/2 tsp dry basil
• 1/4 tsp ground ginger
• 1/4 tsp ground pepper
• 1/4 tsp salt
• 1/2 cup creamy peanut butter 

Flatbread Toppings

• 1/8 red onion, diced
• 2 cups shredded mozzarella 
• 1/2 cup bean sprouts
• 1/3 cup shredded carrots
• crushed peanuts for garnish
• chopped fresh cilantro for garnish 

Coconut Cream

• 1/2 of a 5.3 oz coconut yogurt
• 1 1/2 tablespoons mayonnaise
• 1 tsp honey
• 1 tsp lime juice

I've just obtained Frank Ocean's newest album (its about time Frank!) and it's all I've been listening too. NSFW.

Directions:

1. Preheat oven to 400 degrees.
2. In a small bowl mix together your ingredients for the peanut sauce EXCEPT for the peanut butter. 
3. In a large skillet start cooking your chicken in the coconut oil, once cooked through add your soy sauce mix. Let it cook in the mix for a few minutes, then add your peanut butter and mix until creamy and the chicken is coated. Remove from heat.
4. Place your naan on a greased cookie sheet, then add your chicken distributing it evenly amongst each flat bread.
5. Next take your onion, carrots and sprouts and top your naan evenly. 
6. Bake for 10 minutes. Then add your mozzarella and bake for another 3-5 minutes depending on your oven, until the cheese is melted.
7. While the flatbreads are baking mix together your cream ingredients. I placed it in a baggy after I was done mixing everything and cut a small hole in one corner of the baggy so I could easily drizzle it over each flatbread.
8. After the flatbreads are done, drizzle your cream over the top and garnish with peanuts and cilantro.
9. Serve!

Happy Eatings Everyone!

Chicken and Sun Dried Tomatoes

I am super excited to actually start my masters program but I'd be lying if I said I love orientation night. It's like 'here's everything you need to get done in the next three years, all in one night' and it's stressful. So as my advisors spoke and I sat amongst the people I'll be in class with for the next three years, my anxiety levels grew and grew and the only thing that makes me feel better is to make a list. Something so satisfying about crossing things off a list, it makes you feel productive and in writing down everything you need to do it doesn't look like it will be as much as you thought it would be when packets and timelines were handed out to you.

Ingredients:

• 6 cups of tuscan kale
• 6 oz diced olives
• 1/3 cup sun dried tomatoes
• 2 tbsps olive oil
• 1 lb chicken, diced
• 1 tbsp minced garlic
• 1/2 tbsp dried basil
• 1/2 tbsp dried oregano

I've found out finally how to maneuver around Pandora, I know it's been around forever and I am late to the game but let me enjoy that I have found stations where I never skip over any tracks and here's one of those tracks:

Directions:

1. In a skillet cook your chicken in the olive oil, basil, oregano and garlic until the chicken is browned.
2. Once your chicken is browned add in your olives and tomatoes. 
3. Then add your kale on top, cover your skillet with a lid and let cook for 5-6 minutes or until the kale is softened.
4. Serve!

Happy Eatings Everyone!

Brussel Sprout and Pancetta Toast

I can't believe it's been twenty days since my last post, I guess I could have posted some things earlier but inspiration wasn't hitting me and my ingredients list have consisted mainly of Trader Joe's frozen meals, I don't think you guys need my help on preparing that. For the past two weeks though, I have been healthier than I was a month ago. I had gained an uncomfortable amount of weight last month and I just felt awful everyday, I didn't want to do anything but the lbs kept going up and I was in the mind set of 'screw it I'll just eat another burger.' I still enjoy the occasional burger don't worry! But I've change things lately, I've started watching what I consume like I used to. I decide spinach salads over sandwiches, yogurt and nuts for snacks instead of tortilla chips with sour cream and salsa, I've been making veggie based meals more instead of going out (yeah I know, frozen meals aren't that healthy for you, but you taste that mandarin chicken meal and tell me it's not good for your soul). Anyway, slow life changes, one step at a time I am getting myself back on the right track of taking care of my body.

Ingredients:

• 1/2 lbs shredded brussel sprouts
• 4 oz pancetta
• 1/2 cup pino grigio
• whole milk ricotta cheese
• salt and pepper
• 6 pieces sourdough wheat bread
• 2 tbsp olive oil

This is my secret, not so secret obsession right now. I dig myself a catchy Selena tune and everyone can just deal. Sing it girl:

Directions:

1. In a skillet fry your sprouts in the olive oil. When soft, add your pancetta and wine. Fry until pancetta is warmed.
2. Salt and pepper your mixture then remove from heat.
3. Take your sourdough bread and toast it until tanned. 
4. Spread 1 tbsp of ricotta on each piece of toast, then spoon your brussel sprouts over the top of the cheese.
5. Serve!

Happy Eatings Everyone!