So first I want to thank everyone for support lately and I hope everyone enjoyed yesterday’s post on some of my favourite blogs. Hopefully, some of you were able to find some new blogs to read and enjoy.
I did found out some horrible news today. One of our really good friends lost their baby yesterday. And the worst part is that she was 8 months pregnant so she still have to give birth and go through labour. I feel worst too because they live in Newfoundland so their not really close so I feel like there’s not really much we can do except support them and be here if they need anything.
So after that sad news…back to some healthy living blogging. So yesterday Matt and I made a stop at Costco and picked up some of this…
I finally picked up some Almond Butter. For those of you who are new to my blog this is the first time I’ve ever bought almond butter. I knew I as soon as I got it the first thing I wanted to make was Angela’s Nut Butter Fries.
Since we also picked up some fresh boneless skinless chicken breast I decided to par it with Lemon Chicken that I got from Sophie Uliano’s The Gorgeously Green Diet: How to Live Lean and Green.
- 2 boneless skinless chicken breasts (the recipe called for chicken thighs)
- 2 lemons
- 1 tbsp olive oil
- 2 cloves of garlic - chopped
- 1 tsp celery salt
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
First I cut the chicken into strips (I almost always do this with boneless skinless chicken breast – they cook so much faster in the oven that way).
In a bowl I mixed together the rest of the ingredients (with the lemons I squeezed all the juice out of 1.5 of them).
I dipped the chicken in the marinade and put it in a Pyrex dish. I used the last half of the lemon as garnish.
I cooked them in the oven for about 25 mins.
Nut Butter Parsnip Fries
I followed Angela’s recipe almost exactly.
- 3 parsnips
- 1 tbsp of almond butter
- 2 tbsp of peanut butter
- 1 tbsp of olive oil
- a little salt
First I cut the parsnips into fry like shape.
Then mix the rest of the ingredients together and coat the parsnips in nut butter mixture (if you wear any jewellery make sure to take it off – it makes a huge mess – hehe). Place on a pan (I covered the pan with aluminum foil to help control the mess a little bit).
I cooked these in the oven for about 35 mins.
Dinner is served…
NOM! This was so yummy! Thanks so much Angela for this amazing recipe. I will definitely be making these again very, very soon!
Now I’m enjoying some quiet time with the hubby and drinking some of this…
I hope everyone has a good night.
~ Katie :)