It has finally happened…all of this rich cooking and baking has…well…added a few pounds and if I don’t get back to clean eating, I will be forced to invest in a pair of pajama jeans. There, I said it, zipping my skinny jeans has become a daily challenge. The words out of my mouth while trying to squeeze into them are not pretty, not pretty at all!
I did this to myself…I threw my clean eating habits out the window and blamed it on the cold, snowy, winter in Denver. I have no motivation to head out on a run when it is 30 degrees and snowing. I have no motivation to get on the elliptical. I haven’t lifted a weight in 3 months. I allowed these pounds to creep up on me! Arrrgghhhh!!
I love my bedazzled TR skinny jeans so I just can’t let this continue! My favorite jeans are staring at me, mocking me from the closet. And I have another confession…it isn’t just one pair, it is all of them. Even the Lucky boyfriend jeans (which, by the way, run big).
YIKES! I. Refuse. To. Buy. New. Jeans!
With spring around the corner (and a return to SoBe), it is time to dust off the Eating Well, Cooking Light and Clean Eating cookbooks and get back on track. Back to light, healthy and Clean Eating principles. Back to working out. Cheers to my jeans sliding right on without tugging, pulling, squatting and cussing!
So, the question I will be asking myself over the next few weeks is: Pajama Jeans or ?
Today ? wins with strawberry chipotle grilled chicken. Fresh, smoky and slightly spicy! A perfect “re-entry” to light and healthy food. Served simply with EVOO misted steamed spinach.
Strawberry Chipotle Grilled Chicken adapted from Eating Well.
- 1 cup fresh or frozen (thawed) strawberries, tops removed and chopped
- 1/2 cup reduced-sodium chicken broth
- 1/3 cup strawberry preserves (I used no sugar preserves)
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 1-2 minced canned chipotle chiles in adobo sauce
- 1 1/4 teaspoons dried thyme
- 1/2 teaspoon ground allspice
- 2 pounds boneless, skinless chicken breasts, trimmed
- Stir strawberries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow nonreactive dish large enough to hold chicken. Add chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
- Preheat grill to high. Oil the grill rack. Remove the chicken from the marinade. Transfer the marinade to a medium skillet.
- Bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes.
- Meanwhile, reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Let the chicken cool slightly; serve with the sauce.
If you are struggling with the winter hibernation weight blues, join me on my daily culinary journey to take control of my jeans. It will be light, healthy and oh…so…delicious!
Linked to: Tuesday Supper Club, Tempt My Tummy Tuesday, Tuesday at the Table, Tuesday tasty Tidbit, Tasty Tuesday, Dr. Laura’s Tasty Tuesday, Eat at Home, Slightly Indulgent, Hearth and Soul, Made From Scratch, Tasty Tuesday MOP, Delectable Tuesday