What you see above is a picture of a supper I made a couple of weeks ago. Hang with me here, and I’ll share the oh-so-simple recipe at the end of this post.
For lack of a better term, I am a die-hard “foodie”. I understand that one should not “live to eat”, but rather “eat to live”. Intellectually, I know that is the healthiest way to think about food. In spite of this, however, I lean towards the latter and not the former.
A few years back, I made a decision to adopt healthier eating habits. My weight had grown to an unacceptable level in my view and I believed it was time to make some serious changes in my daily diet.
So after reading a few dieting books, I decided to go low carb. It wasn’t as hard as I thought it would be. I found myself mostly missing bread and baked goods, but not much else. I kept a daily food diary, which I think was the best tool I could have employed for this endeavor. I ended up losing 23 lbs over the course of about 5-6 months. I felt great about myself. I got myself down one pants size. People noticed.
However…I slowly but surely started to slip back into my old ways, enjoying bread on a semi-regular basis and increasing my consumption of chocolate. About a month ago, I told myself that while I’d managed to gain approximately half of the weight I’d lost, I was not continuing to gain even more weight. I was not gaining but “maintaining”.
Oh, the things I tell myself to justify poor nutritional choices.
I will at some point, in the not so distant future, purchase myself a brand spanking new notebook in which I will document my daily food intake. After of course I recover those tried and true low carb recipes I collected back in the day when I was uber motivated to shed the weight.
Hubs and I recently returned from our epic summer road trip to visit family in Minnesota and Wisconsin. I made the conscious decision to wholeheartedly embrace the “live to eat” method. The “YOLO” diet, if you will. Justified by the fact that I was on vacation.
My vacay diet consisted of the following: cheeseburgers and french fries. Ice cream treats. Potato chips. Lots of those. Candy. Cinnamon rolls. Cookies. Pancakes. Banana cream pie. I basically ate like the 10 year old version of myself in the lazy days of summer. And I have no regrets. Though to be honest, I am a good 6 lbs. heavier now as a result of this “no holds barred” foodie fest. I am verging on the precipice of having to purchase pants in a larger size at this point.
I refuse to purchase larger pants. Even if they are purchased for a pittance at my favorite thrift store. Even if they are far more comfortable and don’t leave red indentations in my mid-section after taking them off. Not. Gonna. Do. It.
Luckily, the recipe for the supper I photographed for your hungry eyes is indeed both low carb and highly delicious. Here it is:
4 chicken breasts
Store-bought pesto (or homemade, if you happen to grow your own basil as I do)
Brown Rice ( I highly recommend Success Rice. Easy-peasy, trust me)
Using a mallet (and some pent up anger), pound chicken breasts between a couple of pieces of parchment paper. Sprinkle the breasts with salt and pepper to your liking.
Heat up some olive oil in a large skillet, then add some chopped up garlic and fry that up a little. Then add the chicken breasts. If it doesn’t appear to be cooking quickly enough, throw in a bit of water and cover the pan for a bit.
In a separate pan, heat up some olive oil and add the mushrooms. Once those are cooked up nicely, add them to the skillet with the chicken in it. Once the chicken is almost done, slather some of that delicious pesto on top of the breasts. Heat that up a bit, then sprinkle as much mozzarella on as you like. Slice up a tomato and put it on top. Cover the pan and heat it up a little more.
I’m going to assume you knew to make the brown rice in between all these steps.
Then simply plop your rice onto plates, and place a chicken breast onto that and chow down.