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heeeeeeeey.  how’s your weekend so far?  great i hope!  this is one of the first weekends i haven’t had a training or a run of some sort in a while and i REALLY enjoyed it. when i wasn’t sleeping, i was either working out, eating, or  spending time with my extended families.  i even got in some turbo kick practice- it’s coming along pretty darn good!  there is actually a need for it at my gym right now, so the sooner i get up to speed, the better.  i’d love to start teaching it on my own as well- that’s the plan. anyhoo,

my fam celebrated my cousin Kristy’s 27th birthday with a nice dinner, and also my grandmother’s 85th birthday with a big family party! had LOTS of cake and cupcakes this weekend.  lots.

my mom-in-law came over and gave me another okra soup lesson.  my husband could not have been happier!  no, like, forreal.  he was all up in the kitchen and in the way and everything.  i get the hint, boo.  i too miss my mom’s cooking- wish i could have it waaaaaaaay more often than i do.

i have soooo much more to learn concerning the Nigerian dishes!  i plan to sit down and write this recipe out though cause she totally went from memory, naturally.  don’t worry, it’ll get it’s very own post soon enough.  guess what Sonny is having for lunch tomorrow AND tuesday??:)

 i normally don’t cook on friday nights, but i so wanted to make some chicken fried rice and i couldn’t wait any longer.  we know how Benihana makes it, but this is how i do!

le’s fit ‘fried’ rice

the stuff:

  • 2 cups cooked brown rice
  • 1 cup chopped carrots
  • 1 cup chopped mushrooms
  • 1 cup chopped sugar snap peas
  • 2 stalks green onion
  • 1 small chopped yellow onion
  • 1/2 – 3/4th cup liquid egg whites  (or 3 real egg whites)
  • 2 grilled/baked chopped chicken breasts
  • low sodium soy sauce  to taste
  • i can’t believe it’s not butter spray butter (optional)
  • ground black pepper to taste

do this:

collect all your veggies…

and get to choppin’.

 looks great. not too big, but you don’t have to dice them too fine, either.

cook your chicken (45-55 min in a 350 deg oven),

then chop it into chunks. ( i seasoned mine first with ranch dressing mix).

what a workout.

spray your pan with no-stick cooking spray.  throw in the onions and cook them until they are translucent.  then, add your veggies and cook them for about 2-3 min. the carrots will have plenty of time to soften, and the other stuff won’t overcook.  that’s what i was scared of, but it was totally fine.  add in your eggs and scramble them (yes, in the same pan). finally,  throw in everything else;  the rice, and the chicken.   mix and toss it all together and sprinkle in some soy sauce (the less the’s still alotta sodium) and give it a couple (ok a lot) of sprays of butter.  after about 5 min on low heat, it’s a wrap.

so good!

 it’s gonna be a GREAT week. g-nite!


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