Hello friends!

Oh man, does anyone else feel like this week has been dragging?!  It is only Wednesday, oy vay! Last night was our clean eating cooking night, and I was nervous once again because my track record hasn’t been great, BUT… this meal was aaaahmazing.  No lies, the best homemade Chinese food dish I have ever made, sorry I forgot to take pictures.  But I will share the recipe with you 🙂  To make this meal even quicker than it already is, I used pre-cut frozen stir-fry veggies I had from Costco.

Sweet & Sour Chicken (via Clean Eating) Serves 6


  • 1/3 cup low-sodium soy sauce
  • 2 tbsp raw honey
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 tsp crushed red pepper flakes
  • 1 1/4 lb boneless, skinless chicken breasts (about 4 breasts), chopped into 1-inch pieces
  • 1 medium red bell pepper, cut into 1-inch chunks (about 1 cup)
  • 1 medium green bell pepper, cut into 1-inch chunks (about 1 cup)
  • 1 small yellow onion, chopped (about 3/4 cup)
  • 1/2 fresh pineapple, cut into 1-inch cubes (about 1 3/4 cups)
  • 12 sprigs fresh cilantro, chopped (about 1/4 cup)
  • 1 1/2 cups cooked brown rice, optional


  1. In a small bowl, whisk together soy sauce, honey, garlic, ginger and pepper flakes. Place chicken in a large shallow dish. Pour soy sauce mixture over chicken, tossing gently. Cover and refrigerate for at least 30 minutes or up to 8 hours.
  2. Heat a large nonstick skillet over medium-high heat. Add chicken and marinade and sauté for 5 minutes or until chicken is cooked through. Add bell peppers and onion and cook for 5 minutes or until vegetables are slightly tender. Add pineapple and cook for 2 more minutes. Sprinkle with cilantro and serve immediately over rice for a complete meal, if desired.

Nutrients per serving (1 1/4 cups chicken mixture; not including rice): Calories: 161, Total Fat: 1.5 g, Sat. Fat 0.25 g, Monounsaturated Fat: 0.25 g, Polyunsaturated Fat: 0.5 g, Carbs: 17 g, Fiber: 2 g, Sugars: 13 g, Protein: 21 g, Sodium: 404 mg, Cholesterol: 48 mg

This meal took a total of an hour to make, because I cut up the chicken and stuck it in the fridge as soon as I got home, then took it out about 30-45 minutes later to cook.  If you use the frozen veggies, make sure to take the chicken out of the pan, before you cook the veggies, then add the chicken back in once the veggies are tender.

Also I need some help from my runner friends.  Is there a way to prevent my feet from getting blisters?  I get them in the arch of my foot… I have the correct shoe, according to the folks at Pacers, so that isn’t the issue.. please help! I have a 3.5 mile run tomorrow and a 5 mile run on Saturday!!!

Happy Wednesday, here’s to hoping the week starts picking up the pace 🙂


Has your week been dragging?


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