So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....
Friday, August 12, 2011
Chicken with Field Peas and Portabella Mushrooms
To me, this is the ultimate in comfort food--I love a big bowl of food. The Farmer's Market had shelled field peas this week and I didn't really know how to use them, but this is what I came up with and it was delish.
2 chicken breast, seasoned and baked, then diced (they had these new organic, humanely raised, frozen chicken breast at Kroger the other day--pop 'em in a 325 oven for 45 minutes and they're perfectly done).
2 cups fresh shelled field peas (maybe it's just a Southern thing, but regular peas would work well too)
1 portabella mushroom, cut in half and then cut into strips
1 small onion, sliced
4 strips bacon (I used pre-cooked, and then diced them)
Heat EVOO over medium heat in a skillet. Add onion, bacon and mushrooms and saute, stirring often. Add field peas when onion wilts, and season with S&P. Stir well and cover, stirring often for about 10 minutes. Divide between 2-4 bowls, depending on hungry you all are and top with chicken. If you're eating pasta, you could add a bit as well, with a little parmesan cheese.