I am done. I have nothing witty or charming to tell you about. I worked 80 hours this week and I feel like a zombie. Go ahead ask me a question: it will be met with a blank stare, and maybe a moan, heck I may even try to eat your brains. Guaranteed I haven't stopped for lunch yet.
I have used up all of my charm and wit at work trying to organize and open a second store. In terms of taking care of myself, I have been doing everything wrong.
I am on a mailing list for the Chopra Center (thank you Raj), and the focus this week was 10 ways in 10 days to reduce stress. Every morning for the last 10 days, when I anxiously awoke at 4:30 or 5 am I would scroll thru my e-mails while brushing my teeth: multi-tasking -not a stress reducer… who knew? And every morning for the last 10 days, I would laugh out loud when I got to my daily tip because indubitably it was something else I was doing wrong. I nailed day one: identifying my trigger… I am a maniac. Each day after seemed perfectly timed, my favorite was the “eat a balanced diet” that came in as I was seated at my desk drinking a Starbucks and eating some very non-Paleo cold pizza for breakfast. I nearly spit my Starbys all over my computer screen laughing out loud alone in my office like a crazy person.
I did what they said couldn't be done, but I should have listened to them and understood that it SHOULDN'T be done for everyone's better health and well-being. Yep, I'm a maniac. A maniac on the floor… and obviously a little punchy.
I finished my (hopefully last for a while) 12 hour work day and forced myself to cook something good. I watched Orange is the New Black and pulled every vegetable out of my fridge to assess what I should make, and Paleo Chicken Parmesan is what I came up with. Well besides a big mess. Enjoy!
Paleo Chicken Parmesan, grain free and dairy free, but not missing that great classic flavour.
- 1 onion diced
- 1 clove garlic crushed
- Organic crushed tomatoes with basil (I used Thomas Utopia brand)
- 1 tsp dried oregano
- 3 tbsp fresh Italian parsley
- 1 tbsp ghee
- 1 tsp honey
- 4 chicken breasts
- 1 egg
- 1/8 cup coconut flour
- 1/4 cup almond meal
- 3/4 tsp salt
- Sauté onions, garlic, 2 tbsp fresh parsley, oregano, and ghee.
- Add crushed tomato, salt (1/2 tsp), and honey. Continue to simmer. (The honey cuts the acidity and bitterness of the crushed tomato).
- Butterfly the chicken breasts and “beat your meat”, with a mallet or meat tenderizer, set aside.
- Place lightly beaten egg in a wide shallow dish.
- Combine coconut flour, almond meal, and salt (1/4 tsp) in another wide shallow dish.
- Spoon a generous amount of cashew cheese in the middle of the chicken breasts. (see picture).
- Layer a little tomato sauce over the cashew cheese (recipe below).
- Fold the chicken breast over on its self.
- Gently dredge the filled chicken breast first in the egg, then generously coat with the flour mixture.
- Place in a baking dish, cover with remaining tomato sauce, a dollop of cashew cheese and the remaining parsley.
- Bake 350F for 40 minutes.
- Category: Dinner
- Cuisine: Italian
Cashew cheese can be done ahead of time, Everything is better with cheese in my opinion, even this non dairy and vegan version brings something to the table
- 2 cups raw cashews (soaked in water for 4–8 hours and drained)
- 1/4 cup water
- 3 cloves garlic crushed
- 1/3 cup nutritional yeast
- 2 tbsp lemon juice
- 1 tsp salt
- Combine all ingredients and blend until smooth.
- Category: sides