Thursday was a PV day 🙂
Daily weight GAIN: .3 kgs… As I predicted would happen!
Breakfast: 2 tea eggs
Lunch: 3 slices of boiled ham and 1 tea egg
Dinner: Chicken breast and left over veggies in the fridge
Snack: pot of FF Greek yogurt with bran and Splenda
1 mile walk to work
1 mile walk home from work
That’s it. Exhausted!
I finished reading SweetHeart by Chelsea Cain… Riveting!
Chicken and Veggie Stir Fry
Prep time: 5 minutes
Cook time: 12 minutes
1 skinless, boneless chicken breast, cut into bite sized pieces
1/2 large onion, cut chunky
1/3 red pepper, diced
4 asparagus spears, cut into bite sized pieces
Handful mushroom, chopped
6-8 green olives
2 Tbs hot saucy kind of stuff… Mine is in Chinese… Its like a hot pepper salsa, it’s yummy!
Coat pan/wok with non-stick spray OR 1 Tbs coconut oil. Turn stove on med-high heat.
Place chicken on hot oil carefully. Place lid and let sizzle for 3 minutes.
Turn chicken over, replace lid for 1 minute.
Toss in red pepper and onion. Replace lid. Cook for 3 minutes.
Reduce heat to medium.
Place asparagus and mushrooms in, stir. Replace lid for 2 minutes.
Place 2 Tbs of salsa in pan and stir in well.
Replace lid, turn heat down to med-low. Simmer 2 minutes.
Serve and Enjoy!