On to day 2...

Well this am started off a little different than normal LOL thank you Molly Elizabeth! Kid's for sure make your life interesting :) So my day started later than normal. I didn't get to eat breakfast until after 10 am! I knew the rest of my day was gonna go crazy!!! I did however take photos of my lunch and dinner today to share. I can also post the recipe. (Pictures are at the end) I also cut up a pineapple while this was in the microwave. Here was my eating today:

Breakfast
Oatmeal and a banana

Snack
apple

Lunch
Rush hour chicken minus the tortillas
fresh pineapple (didn't eat a lot, pineapple is high in natural sugar) Too much of a good thing isn't good for you either

Snack
plain yogurt
fresh strawberries
hand full of walnuts

Dinner
Rest of chicken from lunch
a little green beans
a plum

I didn't have a snack I wasn't too hungry :) and not too mention we got a late start today so I didn't want to be eating late since I wanted to be in bed earlier than normal tonight. They say you should eat up until 3 hours before bed. My water intake was a gallon again. My headache hasn't been nearly as bad as yesterday, actually only noticed it once today. That's a great thing. Exercise wise I didn't get to go run which is my fault so I'll be doing that tomorrow and Chalean Extreme. (today was a rest day from that) My energy is kinda picking up but I know once I really start cutting out all processed foods I'll feel 10 times better. My journey is not going to always be easy nor go the way I want it too, but the way it does go is the way it's meant to be and it will be all mine! How was your journey today?

Rush Hour Chicken Fajitas

Ingredients:

2 medium green or red bell peppers or combination

2 medium onions

2 garlic cloves, peeled

1 ½ lbs boneless, skinless chicken breasts

2 Tbsp. Chipotle Rub (or a store bought one)

12 (6-7”) flour tortillas

1 ½ cups (6 oz) shredded cheddar cheese

½ cup sour cream

½ cup prepared salsa

Directions:

1. Cut bell peppers lengthwise into ¼ inch strips and thinly slice onions lengthwise.  Slice garlic using Garlic Slicer.  Place vegetables in Deep Covered Baker.  Combine chicken and rub in Classic Batter Bowl; turn to coat.  Place chicken over vegetables.
2. Microwave, covered, on HIGH 12-15 minutes or until internal temperature reaches 165 degrees in thickest part of chicken and juice run clear.  Scoop Salad Choppers under chicken, avoiding vegetables if possible, and cut chicken into small pieces.  Stir chicken into vegetables.
3. Place tortillas in Large Micro-Cooker, microwave, covered, on HIGH about 30 seconds or until warm.  To serve fajitas, spoon chicken and vegetable mixture onto centers of tortillas.  Serve immediately with cheese, sour cream and salsa.

Yield:  6 servings

Nutrients per serving (2 fajitas):  Calories 490, total fat 18 g, Saturated Fat 9 g, Cholesterol 105 mg, Carbs 39 g, proteins 38 g, sodium 980 mg, fiber 2 g.

Diabetic exchanges per serving:  2 starch, 1 vegetable, 4 medium-fat meat (2 carb)

Cook’s Tips:  If desired, 1 pkg (1-1.25 oz) taco seasoning mix can be substituted for the Chipotle Rub.

To cook on the stovetop:  prepare peppers, onions and garlic as directed.  Slice chicken into ½ inch strips.  Heat 1 tbsp vegetable oil in  (12 inch) Skillet 1-3 minutes or until shimmering.  Add chicken; cook 4-6 minutes or until cooked through.  Add ¼ cup water, vegetables and rub.  Cover; simmer 3-4 minutes or until vegetables are crisp-tender.