I actually prepared a BSI recipe for last week, but when we went out to eat with Joe and his girlfriend the night before I left, I never got a chance to post it!
Mo was the host last week. She chose rice which is great because you could make that either savory or sweet!
I went both ways!
Thai Basil Coconut Rice
- 2 cups long grain rice
- 1 can lite coconut milk
- 1 1/2 cups water
- 1 teaspoon agave nectar
- 3 thai chiles
- 3 fresh basil leaves, chopped
I just put everything but the basil in my rice cooker. While the rice cooked, it “popped” open the thai chiles so it was the perfect balance of heat with the sweet of the agave nectar and coconut milk – before serving add the fresh chopped basil. Thanks again for hosting last week!
I wasn’t sure what to make for breakfast – I saw that we had a green pepper, I had a small amount of egg whites and decided to make a green pepper wrap. On the side was Greek yogurt with 1 tablespoon sugar free pancake syrup and grapes. Breakfast comes in at 443 calories, 30 carbs, 35 protein, 19.7 fat and 1.8 fiber.
Thank goodness for frozen soup! I brought in 3/4 of a serving of my enchilada soup, and was going to make a cheese quesadilla on the side – thankfully my co-worker gave me some of her fresh spinach to kick it up a notch! Lunch comes in at: 460 calories, 50 carbs, 28 protein, 17.6 fat and 10 fiber.
Sadly, I erased the picture of the quesadilla! I’ll see if Tony can email it to me because its so cheezy! Thanks for emailing me the picture Tony!
In Rachael Ray’s June/July issue, she made butterflied whole chickens on the grill. While I would have liked to try the two chile lime rub, I went the herbed route!
It’s great to start with fresh herbs!
- 1/4 cup Italian parsley
- 1/4 cup basil
- 1/4 cup cilantro
- 1 piece sage
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 2 tablespoons olive oil
- juice of one lemon
- zest of one lemon
Tony had a great idea for my spinach – to add fresh basil and wow was it good!
- 2 cups fresh spinach
- 3 basil leaves
- pinch of salt
- pinch of crushed red pepper
- 1 teaspoon minced garlic
- squeeze of lemon
- 1/2 teaspoon olive oil
Heat non-stick skillet to medium high. Cook garlic in olive oil until it starts to brown. Add remaining ingredients and cook for 1 minute – you want to slightly wilt the spinach, but it is still a bit crunchy.
This was so good! I’ll definitely make chicken like this again. And I love that it only took about 50 minutes to cook when usually a whole roasted chicken like that normally takes an hour and a half!
Stats for Tuesday:
- 1,476 calories (unpictured is 1 ounce of cheetos I ate last night!), 127 carbs, 95 protein, 66 fat and 17.8 fiber
- 20 minute bike ride
- 20 minute upper body weight training
- 5 minutes abs on the ball
Check out this weeks hostess: Rebekah chose Peaches!!
Have a great Wednesday! 😀