It’s Lost night, so I’m writing during commercials 🙂 Can’t multi-task during this show.
I had a busy afternoon complete with my normal noontime yoga and with the addition of a hair appointment.
I did try another new bar for my afternoon snack while I was out and about. I tried the Think Pink honey oat bar. It was new to me anyway. It tasted like an iced oatmeal cookie and even had a thin layer of “icing”. I am a fan! It was a yummy snack, could be dessert, and proceeds benefit women’s cancer research. Did I die? Is this heaven? Haha, I told you before after the roll incident that I have a flair for the dramatic:) I did really like this bar, though.
I got a wild hair at my hair appointment this afternoon(get it, wild hair/hair appointment? I’m so witty :)) I decided to go darker. I usually highlight my hair, but I tend to rebel against the masses going into summer and actually darken as the weather warms. I can’t stick with the same thing for too long and I didn’t want to cut it, so…
What do ya think? I actually like my hair better dark, but my mom and my husband vote for lighter. Luckily, my husband really doesn’t care, so he wasn’t surprised when he got home and found a brunette in his kitchen.
After fighting traffic all the way home, it was time to start dinner. We got in almost all food groups with one meal. There was no bread (quite a deviation from the rolls as a main course from monday:) ), but all else were represented. It consisted of chicken stuffed with garlic and herb laughing cow cheese and sliced almonds with sautéed apples and haricot vert salad as sides.
The protein and dairy:
Almond and Cheese Stuffed chicken – Serves 2
2 (4-6oz) chicken breasts
2 wedges laughing cow garlic and herb cheese
2T sliced almonds
Mix the cheese and the almonds. Cut a pocket in the chicken and stuff it with the cheese mixture. Secure with toothpicks. Heat the butter over medium heat and add the chicken. Cook about 6 minutes per side, flipping once, or until cooked through.
Green beans sound so much more elegant when you call them haricot vert 🙂
Haricot Vert Salad – click on link for recipe
Sautéed apples – Serves 1-2
1 granny smith apple – peeled and chopped
2t brown sugar
Melt the butter in a pan over medium heat and then add the apples. Sautee the apples until they start to brown then add the brown sugar and cinnamon. Continue to cook until apples are soft and sugar has caramelized.