Spring dinner...while I still have COLD FEET!

Wednesday Recap:

8:30am:  Hot Lemon Water

9:00am:  Coconut Pineapple Smoothie

In the mix:

• Toasted coconut Greek yogurt
• 1 cup Coconut Almond Milk (60 calories a cup)
• 1 teaspoon coconut extract
• Frozen Pineapple

10:30-11:50am:  Power Yoga

1:00pm:  Lunch- Avocado & Colby jack quesadillas

THE HARDEST THING FOR ME TO GET A PICTURE OF THIS WEEK!  It wasn't till after I inhaled it that I remembered that I forgot to take a picture of it...FOR THE THIRD TIME THIS WEEK!  OY!J

3:30pm:  Snack- Grapes

Which, half of this bowl ended up going to my snack buddy, who plowed through TWO BOWLS of grape halves!

Yes, she's eating out of a bowl....in a box lid.  Don't askJ

6:00pm:  Dinner-Chicken Francaise over 'francaise rice' & balsamic green beans and pearl onions

I made the chicken francaise the same as last time...the only change was this time I put nearly all of the sauce off to the side while keeping the skillet warm to work on the 'rice'...

Into the pan went a couple chopped garlic cloves, 1/4 chicken broth, juice of 1/2 a lemon, lemon zest and another few tablespoons of capers and let that simmer for a few minutes...

Next, came the 'rice!'  And what's with the quotations, you ask?  Well, the rice is actually GRATED CAULIFLOWER!

Just pop a head of cauliflower into a food processor with the grating blade and you get a carb-free rice swap!  (you could also use a box grater...but I fear for your knuckles on that one!)

I added the cauliflower rice to the chicken broth pan and let it steam & crisp up for about 5 minutes. 

Next, I plated the chicken on top of the 'rice' and drizzled it with the fraincaise sauce to get all of those great flavors in the chicken AND the cauliflower...

Nothing says SPRING to me more than lemons and this lite & healthy dish hit the spot for a spring-y dinner (even if it's still SUPER chilly out!)

On the side were balasamic green beans...where you just cooked defrosted pearl onions & cooked green beans with 1/2 cup of chicken broth and 3 tablespoons balsamic vinegar...

Once the liquid has reduced by 1/2, add a pan of butter to melt & create a lucious sauce.

These are one of Scott's favorites that I make few and too far between.  Maybe I'll remind myself to make them more often once we start hitting the FARMER'S MARKET again!  (ooooo....one thing me & my overly priced grocery produce bill can not WAIT for!)

Alrighty, I better go throw tonights dinner together in the slow cooker before 5 o'clock creeps up on me in 2 secondsJ

Have a good Thursday, everyone.....we're sooooooooooooo close to FRIDAY!