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Protein, Protein, Protein: Chicken & Edamame Portobello Pasta

Posted Jan 04 2012 7:41am

Morning! I must have lots of energy I don’t know about being I’ve been geting up bright eyed and bushy tailed before 6 am. Well maybe not so bright eyed because I lay in bed for 30 minutes looking at twitter and reading blogs.

In the past couple of days being back to normal eating I can’t believe how much more energy I have and less sleep I need. When I wasn’t eating my usual self I literally could sleep 10 hours and still feel tired. Now I’m back to getting between 7-8 hours and feel so much better waking up in the morning. I just really made the connection while I was writing this. I was sleeping so much more and still feeling exhausted when I was off track.

After yesterday’s post, I decided to track how much protein I’m actually eating. Let me be clear that I never, ever count calories or track what I’m eating. The last time I did this was when I did weight watchers after the freshman 20 in college. I eat when I’m hungry, every couple of hours. I have snacks on me so I don’t melt down. These are my two rules.

I was looking at a couple of cookbooks yesterday for some inspiration for healthy meals. I was mainly on Tosca Reno’s Eat Clean Diet cookbook and came aross the page of “what contains 25 grams of protein”. Like most of the strength training/gaining muscle/get more toned plans she recommends eating about 25 grams of protein everytime you eat. Breakfast, lunch & dinner = easy for me. It’s the snacks that are tough! What I usually snack on has an average of 4 or 5 grams of protein, so now I’m looking at things a little differently and seeing if I can challenge myself to have more protein without eating meat 5 times a day. I will keep you posted and talk more about it next week.

Ramble done.

It’s been a long time since I focused on coming up with new meals to eat. I’ve been throwing things together that are healthy, but not exciting. It’s so easy to put together an exciting meal, I just lacked inspiration for awhile. I’m glad I’m back to it! I ear marked some recipes in cookbooks and am excited to adapt & share them with you!

First one up is chicken & edamame portobello pasta. Yum. Major yum.

My one issue with this is that these are kind of gross pictures. It was dark out (obviously) when I was eating dinner and that just ruins everything. Too good not to share though.

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 Chicken & Edamame Portobello Pasta (serves 4-6 people)

adapted from Tosca Reno’s Edamame Portobello Pasta

Ingredients

  • 1 pound thin sliced chicken breasts, cut into chunks
  • 12 oz. edamame ( I used frozen)
  • 10 oz baby bella mushrooms, sliced
  • 28 oz. diced tomatoes
  • 1/4 cup balsamic vinegar
  • 1 tbsp canola oil
  • 2 tsp dried basil
  • 2 cloves garlic, minced
  • seat salt & black pepper to taste
  • 1 pound pasta of choice (we used brown rice)

In a large saute pan heat the canola oil over medium heat. Lightly brown garlic and then lower heat to medium low. Add chicken to pan, season with salt & pepper and brown. Cover for 2-3 minutes to get it mostly cooked through. Add diced tomatoes and mushrooms to pan and let cook for 5-7 minutes. Add edamame, balsamic vinegar & dried basil and let simmer, stirring occasionally. Boil water for pasta and then cook pasta while chicken dish is simmering. Season with sea salt & black pepper according to taste. Serve over pasta. 

Lots of protein in this dish and it was a big hit. It took about 20 minutes to make…doesn’t get better than that!

Workout today is koga & leg weights. Off to get that done!

What is your favorite healthy meal right now? Do you think about how much protein you consume?

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