If you’ve read my blog in the past few months, you know at our house we go meatless on Mondays. (And sometimes other days of the week as well.) Well, after a weekend of indulging in lots of holiday yummies, it was the perfect day to start off with lots of detoxifying vegginess.
But before I get to that, let’s talk about a little exercise, my other favorite way to detoxify. I started the morning with 35 minutes of swimming laps. As much as I love to swim, it is definately harder to motivate myself to get to the gym now that Scott and I have to trade off going, and watching Ava. That said, it was good workout, and felt perfect after taking a weight lifting class yesterday, I was SORE. In addition, Ava and I walked to the library for Tiny Tots Time, which is a little over a mile round trip.
I have featured this recipe before, but to anyone new, I wanted to re-post because it is truly in the top 5 favorites for us. Along with the salad of arugula, pom arils, goat cheese, and persimmon, it was the perfect fall dinner.
Chicken Breasts Tofu with Spinach, Pears and Blue Cheese (Adapted from Whole Foods)
4 boneless, skinless chicken breasts (I used 1 block extra firm tofu)
salt and fresh ground black pepper
2 tablespoons extra-virgin olive oil, divided
1/2 cup diced red onion
1 large bunch spinach, washed, dried and tough stems removed (about 4 to 6 cups of the leaves – I used Swiss Chard)
2 tablespoons apple cider vinegar
2 ripe Anjou pears, cored and sliced into 1/2" slices
2 tablespoons chopped fresh parsley
2 ounces crumbled blue cheese
Preheat oven to 375 degrees.
In a large skillet, heat 2 teaspoons oil over medium-high heat. Season each chicken breast generously with salt and pepper. Add chicken to the skillet and cook until lightly golden on each side, about 2 to 3 minutes per side. Transfer skillet to the oven and bake until the chicken is done, about 8 to 15 minutes, depending on size and thickness of the chicken breasts.
Meanwhile, in a large skillet, heat 1 teaspoon oil over medium. Add onion and cook until just softened, about 2 to 3 minutes. Add spinach and toss until wilted - if there is excess liquid, drain most of it away. Season to taste with salt and pepper - evenly divide the spinach mixture between 4 plates. Quickly wipe out pan and add remaining 1 tablespoon olive oil and vinegar. When heated, stir in pears and reduce heat to low - cook just long enough to warm the pears through. Stir in parsley. Slice chicken breasts and arrange them on top of the plates of wilted spinach. Evenly top each plate with the warmed pear slices and sprinkle each serving with about 2 tablespoons of cheese.
Makes 4 servings.
Note, because you are not using chicken, no need for separate pans and baking in the oven. I did the tofu, chard and pears all in the same pan.
I would add that this meal got in 5 servings of fruits and vegetables. To add a little more cardio-protective benefit, I also had a glass of this wine.
A yummy zinfandel that I found at Total Wine for about $8. It was great, and at that price point, perfect for weeknight sipping.
Ava having a little play time on Thanksgiving morning.
How do you get back on track after the holidays?