To Market To Market: Day Eight

This morning I had a good workout with my trainer, focusing on core and legs.  Then I ran 2 miles on the treadmill, one at 8mph (7:30 pace) the second at 7.5 mph (8:00 pace).  I was literally counting down the minutes, it felt so tedious.

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Afterwards I headed down to the Little Italy Farmer’s Market (my personal favorite because everything is in one straight line, with no turns where you feel like you might miss something).  Got my favorite GreenFix Smoothie, some blood oranges and then had the idea we should shop fresh produce for our dinner.  We ended up getting bok choy, rainbow chard, rappini (broccoli rabe) and chinese broccoli.  We inquired about the best ingredients for our stir-fry and were informed that the rappini works really well with a chicken stir-fry because it will really compliment the flavors, but the chinese broccoli is best eaten by itself (especially when you’ve never had it before).

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We ultimately ended up making a veggie stir-fry, and following the asian influence, we made coconut-crusted chicken tenders to go along side.

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Vegetable Stir-Fry
INGREDIENTS
1 bunch baby bok choy
1 bunch rainbow chard
3 yellow crookneck squash, chopped
1 orange bell pepper
1 package of sliced mushrooms
DIRECTIONS
1. To prepare the bok choy, cut the leaves from the stems.  Then cut the leaves horizontally and reserve.  Cut the stems at a diagonal and reserve in a different container.
2. To prepare the rainbow chard, remove the leaves form the stems.  Cut the leaves and place with the bok choy leaves, and cut the stems and place with the bok choy stems.
3. Over medium-high heat with a little bit of oil, cook the stems and squash.  After about 5 minutes, or when they’ve begun to soften, add the bell pepper and mushrooms.
4.  When everything has pretty much cooked down, add the bok choy and rainbow chard leaves to the sauté.

Coconut-Crusted Chicken Tenders
From The Kitchen Collective
INGREDIENTS
2 chicken breasts – cut into 1 inch strips
1/2 cup of coconut flour
2 eggs – beaten in a bowl
3/4 cup of shredded coconut
DIRECTIONS
1. Preheat the oven to 375 degrees F. Cut the chicken breasts into tender-sized pieces.
2. Coat each piece of chicken in coconut flour, dip into the egg mixture, then coat with shredded coconut.
3. Place on lined baking sheet and bake for 20 minutes.

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