I’m in the process of making a logo!! Woohoo!! I really really love it!! I had a pretty specific idea of what I wanted and when it just wasn’t coming to life, I began to paint it by hand. Now we’re in the process of digitalizing it (or whatever you call it) and I’m excited to finish up the process. I should totally have a launch party or something? Shirts? Cups? Stickers? Have a banner plane fly by with my logo floating happily behind? I think so.
You guys. The last couple days have been torture. My littlest one seems to be switching from two naps to one nap but getting pretty overtired in the process. I am very very ready for the chaos to settle. I keep hoping each day that the reset button will be pressed and the day will go smoothly. It doesn’t. Then each nap I think, “Ok, everyone will have a moment to rest and calm the eff down and reset.” Not so much. Kids are hard, you guys. And right when things start to get in a groove, they reach some milestone that just throws everything off.
I’m feeling a bit in a funk. On top of the little terrorists that I reside with, my fitness game has been kind of rough. Don’t get me wrong, I’m still getting in my workout most days, but the whole motivating myself in the early morning has been insanely sluggish. In the past I’ve been so excited to jump out of the bed in the morning, but lately I’m just soooo tired. Like, bed just feels so nice, right? Well, I pushed through and this morning I did my workout and I am so happy I did! Now for the rest of the day I can just hang out and not worry about fitting it in somewhere. Blah, tomorrow’s a new day, right?!
So sometimes I get burned out with making dinner. Luckily, this past weekend my husband stepped up and had a vision. He visualized a salad with some tender, juicy meat on top, he brainstormed ingredients and walked to the store to pick them up when the kids were napping. When our six year old neighbor asked what we were having for dinner, he said, “a Tuscan style chicken served over a bed of baby spinach, roquefort cheese, grape tomatoes and toasted pine nuts.” It was pretty cute how excited he was about his creation.
Well, he manned the grill and I toasted the pine nuts, sliced the tomatoes, crumbled the Roquefort, and assembled this delicious chicken salad. Teamwork at its finest. Here’s what you do:
Brush the chicken in olive oil and sprinkle it with salt, pepper, garlic powder, and onion powder. You can use chicken breast for this recipe. We used boneless chicken thighs because we love dark meat and they are more tender and juicy. Cook on high for about four minutes on each side, or until cooked through.
In a large salad bowl (or in separate, individual bowls), place the spinach, cut tomatoes, and crumbled Roquefort.
I always use the pan to toast the pine nuts. I find I get the best control when I just throw the nuts in a pan, and patiently wait for them to toast. When they begin to turn slightly brown, remove the pan from the heat and give the pan a shake to toss the pine nuts. You can do this a couple times until they are perfectly toasted.
Sprinkle the pine nuts on the salad and top with sliced chicken.
Comine the dressing ingredients in a jar with a lid. Shake that baby up and pour over the salad. I usually let everyone dress their own salad because everyone likes it diff and I don’t like to be a dictator. heh.
- 1 lb. boneless chicken thighs
- 2 T. olive oil
- 1/8 t. garlic powder
- 1/8 t. onion powder
- salt and pepper to taste
- 5 oz. baby spinach
- 1 cup tomatoes (grape tomatoes), halved
- 2-3 oz. Roquefort cheese, crumbled
- 1/4 cup pine nuts, toasted
- 2 T. extra virgin olive oil
- 2 T. basalmic vinegar
- 1 garlic clove, pressed
- 1 t. Pyure stevia
- Brush the chicken in olive oil and sprinkle it with salt, pepper, garlic powder, and onion powder.
- Grill the chicken on high for about four minutes on each side, or until cooked through.
- In a large salad bowl (or in separate, individual bowls), place the spinach, cut tomatoes, and crumbled Roquefort.
- Sprinkle the pine nuts on the salad and top with sliced chicken.
- Combine dressing ingredients in a jar with lid. Shake and pour on top of the salad.
Enjoy!! Next time you see my husband, you can throw him a high five for this recipe!! xo