Both yesterday and today, breakfast was the usual Protein Shake and a leftover pancake with almond butter. Lunch has been leftovers and a brown rice wrap with hummus, veggies and hot sauce. Dinner last night was Pollo Pipian with black rice and salad. Tonight dinner was leftovers. Snacks have been celery and apple slices with almond butter and a rice cake with almond butter and fresh raspberries.
I am feeling great, lots of energy, less cravings and a little less hungry than usual. I still woke up and had to blow my nose, but I think that’s because of Ziggy, our long haired cat, who lays on the bed.
Recipe for Pollo Pipian:
4-5 Chicken Breasts (skin removed)
Chicken broth, about 4 cups(see the vegetable soup post if you want to make your own chicken broth)
4-5 Garlic cloves
1/2 cups pepitas aka...pumpkin seeds (shelled)
1/2 lb. bag Spinach or any other leafy green
4 Poblano Chiles (chop, seeds removed)
8 tomatillos (husk removed)
Pan sear Chicken pieces, add chicken broth and bring to a full boil, continue to boil over medium high heat until done (no pink left). Let the chicken cool and shred into bite size pieces.
In a separate frying pan, toast pepitas sightly until light golden brown. Set aside. *No oil is needed, just a dry hot pan will do.
In the blender add spinach, poblano pieces, tomatillos, pepitas, garlic and just enough broth to blend easily. *This will have to be done in 2 or more batches.
Pour sauce over chicken pieces and simmer for about 10 min.
Top with sliced onion toasted pepitas. Serve as is or with rice, potato, steamed vegetables or quinoa. Tonight we served it with black rice and salad.
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