You Are Worth More Than You Realize

  Okay, so. Today I have to have an enormous moment of joy sharing. I feel like I need to tell you all how happy I am, so bare with me. =) I'm so completely overjoyed and overwhelmed by all the support and feedback I've gotten from this blog. I truly feel like I am somewhat helping and inspiring people and I am actually shocked by how many readers I have. You all make my days happier. I'm absolutely lovin' life and you have all helped make that happen! God is good, and He has truly blessed me. I already had the foundation of a happy life; a wonderful, supportive husband, a crazy, fantastic kiddo, and the best friends and family someone could ask for... who knew that simply living a healthy life and sharing my journey would add so much! Moving to Lincoln has also given me a whole new group of friends that I absolutely love and adore, and I wouldn't have found them if I wasn't living a healthy life. You never know what opportunities are waiting for you behind a door you have yet to open. So, go, pursue all opportunities presented to you, you may just like what you find on the other side.
  Alright, so you may have learned that I don't do mushy for too long. On to the good stuff! Today I will be giving you a recipe that I will not be actually cooking tonight. I'll try it in the future and add a picture of it then. Tonight, my family is getting leftovers from last night (which is certainly nothing to complain about because it was paleomazing) because I am going to open gym and making up Murph because I missed it on Tuesday. FMCFL. My new acronym. F*ck My CrossFit Life. That's what I shall say on days such as today when the WOD is sure to kill me.
  My awesome cousin Kaylea sent me this recipe today, and it sounds amazing. I encourage you to try it and let me know all the goodness I'm missing out on!

Chicken with creamy sun-dried tomato sauce recipe

Serves 4

Ingredients

• 2 whole chicken breasts, bone-less;
• 1 ½ cups Coconut Milk
• 4 fresh thyme sprigs;
• ½ cup homemade chicken stock;
• 10-12 sun-dried tomatoes, purred in a blender or food processor;
• ½ tsp fresh thyme leaves
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Preheat your oven to 375 F.
2. Season the chicken breasts all over with sea salt and freshly ground black pepper. Optionally, also season them with a good quality steak seasoning. Look in your local health food store for a brand that is gluten-free and doesn’t contain any vegetable seed oil.
3. Place them in a baking dish, place a sprig of fresh thyme on top of each and place in the preheated oven for about 45 minutes, until the juices run clear.
4. Meanwhile, in a large skillet over a medium-low heat, bring the cream or coconut milk and the two remaining thyme sprigs to a light boil.
5. Once boiling, lower heat and let simmer. Allow the cream or coconut milk to reduce by approximately 1/3 of its volume. This should take close to 10 minutes.
6. Remove the cream or coconut milk from the heat and allow it to sit at room temperature for about 10 minutes. Do not  remove from skillet.
7. Remove the thyme sprigs and return to heat. Add the chicken stock and allow to simmer for another 5 minutes.
8. Add the purred sun-dried tomatoes, season with salt and pepper to taste and the fresh thyme leaves.
9. Pour on top of the cooked chicken breasts and enjoy!

  I'm sure this will be amazing and I'm a little sad I have to wait days to try it, BUT Murph awaits me, and my body needs it. 10 days strong into the challenge peeps, that's practically half way there! Remember, you are worth more than you realize, so... realize it! Happy Thursday!