eat it with your mouth

Macarons? #yespleasethankyou (Taken with Instagram at Bottega Louie)

yespleasethankyou

If you know how big my head is, you understand how large this grapefruit is.. (Taken with instagram)

laziness = no veggies. post-new orleans, my goal has been not to eat like crap, but that requires going to the store, so my recovering ass scrounged what I could from my pantry/freezer. and hey, i didn’t do so badly!

garlic-herb chicken with quinoa pasta salad

2 chicken breasts, butterflied

3 cloves of garlic, 2 sprigs of thyme, 2 sprigs of oregano, 1 sprig of rosemary, 2 sage leaves, minced together

2 tsp kosher salt, pepper, 2 tbsp olive oil

8 oz quinoa pasta

1/2 cup frozen corn

1 can garbonzo beans

1/2 tsp each of paprika, cumin, ground ginger & pinch of cayenne

3 tbsp dijon, 3 tbsp white wine vinegar, 3 tbsp olive oil, 1 tbsp chopped oregano, 1 tbsp chopped thyme

set the oven to broil. mix the garlic & herbs with salt, pepper, and olive oil, then smear all over the chicken breasts. let sit while the oven heats.
heat 2 tbsp of olive oil in a skillet. drain the beans and dry. when oil is hot, add beans and spices. cook on medium high heat for about 8-10 minutes, shaking frequently until toasted.
set a pot of water to boil and cook the quinoa pasta until al dente. put the frozen corn in the bottom of the strainer and drain the pasta.
whisk mustard, vinegar, and oil with salt and peper to taste. add pasta, corn, and toasted garbonzo beans with chopped herbs. let sit while chicken is cooking.
place chicken in broiler and cook for about 10-12 minutes, flipping once until meat is brown and slightly charred on both sides. let rest for a couple minutes, then eat with the pasta salad.

protein galore at the very least…now i should probably go grocery shopping…