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Rhode Island, United States

Sunday, May 24, 2009

Sweet and Citrusy

Evening guys!
Today was a lot better than yesterday, no more bad news and I had a really great time with Danielle in the afternoon which definitely cheered me up.

I walked/ran on the treadmill for 40 minutes this morning; it was rainy outside so I couldn't go on my run as planned. The treadmill worked out though, I got some reading done, and it felt good to exercise.

After exercising, I had a small snack to hold me until lunch.

For lunch, I was planning on making a wrap, but all I was craving was a juicy burger- a Sunshine burger, that is!!

I made it just the way I did the other day; honey mustard, romaine, tomato and red onion on a whole wheat english muffin, with a fruit bowl on the side- some watermelon my mom left me this morning and a few green grapes.

This afternoon I went out with Danielle as planned. I had a light frappucino as we chatted, and caught up.

Afterwards I stopped at Rite Aid for a drink and couldn't resist the chocolate at the counter...

I had half of this! I've really been craving sweets, and I've reasoned that, as long as I keep it under moderation a little can't hurt. I'm healthy 80% of the time, like Erica's philosophy!!

It actually held me until dinner, which I created myself on the treadmill this morning. It was really simple, and the result was light and tasty!

Citrus Marinated Chicken with Basil
Serves 3

1 lg lemon, juice and zest
1 clove garlic, minced
1.5 tbsp blood orange evoo (or use regular evoo and a splash of oj)
1/3 c chopped basil
pinch salt
3 medium sized chicken breasts, trimmed

Combine lemon juice and zest, garlic, evoo, 1/4 cup basil and salt to taste. Whisk in a large bowl.
Place chicken breasts in bowl individually, turning to cover in marinade. Place chicken in zip top bag.
Repeat for all, add rest of marinade to bag and place in fridge for at least 3 hours.

When time to cook, remove breasts from bag, and pan sear on medium high until cooked through, 5-7 minutes per side.

Top with rest of chopped basil and fresh citrus pieces if desired. (I used grapefruit!)

Israeli Couscous with Asparagus
Serves 4 as a side

1 cup israeli couscous
vegetable broth
15-18 pieces of asparagus, chopped into 1-inch pieces
1/4 cup chopped onion
sea salt and pepper

Simmer couscous in 1/2 water, 1/2 vegetable broth until soft
Meanwhile, steam asparagus and sautee onion until golden
Toss couscous, asparagus and onion, season with s&p to taste.


The whole meal was very light, but just flavorful enough. Perfect for a warm spring night!

I'm just relaxing tonight, I may go out with my sister for a while for a treat, we'll see! Have a nice Sunday!
Tomorrow is BBQ day with the fam, should be fun!! =)


Anne said...

Glad you're feeling better <3 Thanks for sharing the israeli couscous recipe, it looks really good. Have a great memorial day!

Sharon said...

Mmmm, everything looks awesome, especially that juicy burger!!