Day 5 and I’m still alive! haha. We’re into our 5th day of Healthy/Clean eating and I think we’re doing ok so far. No slip ups yet! The first few days I didn’t feel good at all, I actually felt awful. But I’m starting to feel better now and I’ve got a little bit more energy than before! I will admit though, all of this clean eating cooking is quite the workout. I’m literally exhausted by the time I get home from work, cook and finish dinner. Hopefully I’ll have the hang of it, somewhat, by next week. We shall see. Mainly it’s just the prep work that I need to get the hang of. If only I didn’t have to work! I’d have this in the bag! haha
I’ve also got to find some more quick easy meals. Like this one. This is a Chicken and Mushroom Avocado Pasta that I made after seeing the 15 Minutes Creamy Avocado Pasta over on “Oh She Glows”. I changed it up just a bit by adding chicken and left over mushrooms to mine. (we had left over mushrooms from the Teriyaki Chicken Vegetable Kabobs that we had the other night)
I’m trying not to waste any of the food we bought by carrying foods over into the next day even if I didn’t have them in the menu plan. For example, this pasta. I was originally just going to make the pasta with the Avocado sauce, but decided to utilize some leftovers and toss in the chicken and mushroom! So glad that I did.
While the avocado sauce was perfectly creamy and just perfect with the noodles I felt like I would need something else with it to feed BigBear. That little serving of pasta just would not have done it haha.
I served the Chicken and Mushroom Avocado Pasta with a homemade “Olive Garden Salad” that I’m also in the process of trying to make perfect…. well I’m trying to make the dressing perfect haha. Making a salad isn’t really that hard is it. 😉
So last night we had breakfast for dinner, nothing special. But I did use up my zucchini and squash in my omelet. Yep…an Omelet, me… eating eggs… what has the world come to!
Tonight I’m making homemade pizza (like whole wheat pizza dough from scratch, pizza sauce from scratch haha) good, clean, yummy pizza. We’ll see how much I still love pizza after I get done with all of that haha. Then on Sunday I’m planning to make Pineapple Chicken Stir Fry,, clean and healthy of course 😉 After that I’m lost… I’ve got no meals planned for next week! I need to get busy!
Chicken and Mushroom Avocado Pasta
Juice from 1/2 a lemon
2 garlic gloves
1/2 teaspoon salt
4 large fresh basil leaves
2 tablespoons extra virgin olive oil
4 ounces of pasta (I used DreamFields Spaghetti noodles)
1 boneless skinless chicken breast, cut into bite size pieces
1/2 cup chopped mushroom
1/2 tablespoon coconut oil
1 teaspoon Greek Seasoning (Found it at Walmart in the spice section)
Bring a pot of water to a boil. Add pasta and cook for 8-10 minutes or until done.
In a food processor combine the pitted avocado, lemon juice and garlic. Blend until smooth. Add in the salt, basil leaves (chopped) and olive oil. Blend until smooth. Set aside.
In a skillet, melt the coconut oil. Add chicken. Sprinkle with Greek Seasoning and cook on medium high heat until done. Remove from skillet.
Add mushrooms (add a little more coconut oil if needed) and saute mushrooms until soft.
In a large bowl combine pasta and avocado sauce. Mix well. Top with mushrooms and chicken. Serve Warm.
Makes: 2 servings
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