why I took a break from blogging…

I started this blog to track my weight loss journey. I wanted to provide an outlet for all the frustrations, triumphs, and ridiculous stories that I knew I would experience. I gained a following, received encouraging feedback, and was reassured by friends, family, and Jake (over and over again) that my blog was meant for self-expression, not perfection. I spent so much time writing posts and then deleting them, all because the pictures were un- inspiring. I could never plate the meal just right, or catch natural light (I live in a basement unit, ½ underground), and I was taking pictures of my food, just like your middle aged aunt on Facebook. I was embarrassed. So I stopped.

I spent a lot of time traveling (Charleston, Asheville, Orlando, St. Augustine) and enjoyed food that I had been depriving. I even found my “dream” pasta- see below.

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It felt good to be relaxed, away from Orange Theory, away from the kitchen, away from the blog.  But then, on these trips I would feel a hint of disappointment. Like when I professed my love to Molly about Orange Theory (even though I hadn’t been in 2 weeks), or when I asked Rachel if she could take pictures of food that we made (because she’s much more talented with item placement), or specifically the time that I asked Logan to take a headshot for my blog (that I had stopped writing), WHAT IS HAPPENING? I am a confident, self-motivated, “here’s my story” kind of girl.

So with all of these thoughts swirling around, I’ve come back to the blog. I struggle with item placement, I cook mostly at Jakes (where he has mismatched Tupperware and horrible lighting), I use my iphone for pictures, and I make recipes that are normal. This is not the blog that explores cuisine of the world, or uses ingredients that you have never hear of. This is a blog where I make great tasting, average looking, normal, weight loss food. I shop at Aldi. I sometimes forget something in the oven. And sometimes when I’m feeling really bad, I eat a gluten free brownie with sugar free vanilla frozen yogurt and top it with sugar free syrup. YUP.

So with all of that being said, I wanted to post an easy, super refreshing dinner that I made last night. I didn’t really use a recipe, I just made something that sounded good.

 Fresh Chicken Gryo’s

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What you’ll need:

  • Pita, or whole wheat tortillas, or just use lettuce
  • Chicken tenderloins (seasoned with olive oil, red wine vinegar, garlic, salt, pepper, oregano)
  • Tomatoes (diced)
  • Red onion (diced)
  • Iceburg lettuce (shredded)
  • Cucumbers (diced)
  • Feta (optional)
  • Olive Oil
  1. Marinate chicken with olive oil, red wine vinegar, garlic, salt, pepper, oregano. Let chill for 1 hour.
  2. Place marinated chicken on baking sheet and broil (about 5 minutes) until they look a little ‘charred’. Once cooled, dice the chicken.
  3. Add olive oil to a skillet and toast pita (about 2 minutes on each side).
  4. Add chicken and veggies to pita and top with feta (optional). I chose to drizzle mine with olive oil and red wine vinegar.

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For the sides, I had a bit of a mixture. I made a quinoa salad that Jake and I both didn’t like (eek), sautéed mushrooms, hummus and pita chips, and watermelon.

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There were ALOT of leftover ingredients, so for the next few days I’ll be posting variations to make leftovers feel less like leftovers.

 

Cheers,

S.L.

 

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