First off, thank you Sara and Bonnie for your encouraging words. I finally started off today with breakfast: a bowl of multi-grain cereal and vanilla soymilk. Though, curiously, I wasn't hungry for breakfast, but I was hungry after I ate. Does that make sense?
For lunch I had a simple salad of mixed baby greens, cucumbers, tomatoes and mushrooms. I topped it off with a tablespoon of Trader Joes Spicy Peanut Dressing.
Snacks for the day consisted of an organic fuji apple and 94% fat free popcorn.
For Dinner, I decided to make a Roast Chicken Breast, served with spinach sauteed with garlic, and sweet potato for me and a gigantic baked potato for him.
For the spinach, I used 6 cups of organic baby spinach..... and it wilted down to about 2/3 cup total. I guess you can call it condensed nutrition?
I sauteed it on high heat with two teaspoons of extra virgin olive oil and 4 cloves of minced garlic.
Served with diced green onions and organic sour cream, it was the complete deal.
Alongside his spinach, you'll see the onions that roasted in the same pan as the chicken.
He likes his onions, whether they are raw, roasted or barbecued.
As for the chickens, I let them soak for about 5 hours in a mixture of 1/2 orange juice, 1/2 cup chardonnay , 1/8 tsp curry powder and 1/8 tsp cumin.
Making the meal was the easiest part of all, simply line a roasting pan with foil, add one quartered onion , the chicken breast, and some of the marinade. Cover the pan with foil and make two slits to allow the steam to escape. Bake at 400F for an hour. Then, remove the foil and broil for an additional 5 minutes or until the skin has turned a golden color.