confusing to say the least. But it ended well. I honestly feel that ever since leaving my marketing job back in August, each day has been incredibly different. Some days are full of promise and unbelievable opportunity, where others are full of question and anxiety. On a whole, the good days far supersede the bad ones, and the overall outcome of my life has been more rewarding than I could ever explain.
There isn’t a day where I ever look back and feel regret for making the career move I did, and today once again proved that my decision was entirely justified.
I’ll have more on that soon…..
For now, let’s just unwind with a nice comforting meal. That is exactly what I did tonight after the day I had.
I was aiming for something hearty but particularly heavy on the protein since I felt my intake was lacking a bit over the past few days. It’s safe to say my protein quota was reached with this one.
Grilled chicken, quinoa, avocado, goat cheese and edamame. Each of these elements packs in a good amount of protein, among many other beneficial nutrients.
Let’s also talk about how a single bite of chicken, goat cheese and avocado can be one of the most amazing tastes your mouth will ever experience.
This meal was a stick-to-your-bones type of meal but also didn’t leave me feeling excessively bloated. Quinoa is a fantastic option for a highly nutritious grain that is also easily digestible.
- ½ cup cooked quinoa (I used Shiloh Farms Sprouted Golden Quinoa)
- 2 cups baby spinach
- 3 oz grilled chicken breast, diced into 1 in strips
- 1 cup broccoli
- ¼ cup cooked edamame beans
- 2 tsp olive oil
- 2 tbsp goat cheese
- ¼ of an avocado, diced
- salt and pepper to taste
- Prepare quinoa as directed. Once the quinoa is cooked, remove lid and add the spinach to the sauce pan. Replace cover and let the spinach steam until slightly wilted (about 3-4 minutes). Set aside.
- While the quinoa is cooking, prepare your broccoli. On a large baking sheet coated with non-stick spray, add chopped broccoli, drizzle with 1 tsp oil and season with salt and pepper. Roast for 15 minutes.
- Prepare your quinoa bowl by placing the spinach/quinoa mixture in the bowl first. Add the edamame, roasted broccoli, cooked chicken, goat cheese and avocado. Drizzle with remaining teaspoon of olive oil.
I’m not sure what tomorrow will bring, but I do know I’ll be ready for it, especially after all of the energy I’m absorbing from this dinner.
Last reminder to enter my Manitoba Harvest Giveaway for a chance to win a bag of Hemp Hearts.
For Your Reading Pleasure:
My two latest financial literacy articles are featured on Stage of Life this week: