Wow, wow, wee, wow it’s a post and a good one too! Trust me
Let’s see what is going on in our casa. Simple answer, LOTS! Baby is set to arrive in 6 weeks, we are finishing our basement, Mason (our almost three year old) transitioned to his big boy bed, Mason had surgery to remove his ear tubes, my dad is undergoing radiation therapy for stage 1 lung cancer, my sister graduated high school, and we just had my two sister in-laws and their families in town for a week. Busy, busy! Oh and we spent a long weekend at our cabin where we greeted by a big fury black bear 5 times! Talk about a 5 am morning wake up when you are about to let out the dog and see a black bear feasting on your trash! I have never seen my sister move so quickly in the morning.
Here is Mason before surgery (oh, my cute boys!):
He was such a trooper and even went back into the surgery area without mom and dad. Now grant it he had a dump truck that he was driving back there, but still he was so brave!
Aside from family life I have also been extremely busy at work trying to get projects wrapped up or assigned to others while I am out on maternity leave. When I had Mason it was easier because I was not a manager, so my projects could just sit in limbo until I returned. This time is trickier since I have to make sure my team is taken care of and has projects to work on while I am out. I will really miss all of them for 10 weeks!
Oh and I am STILL RUNNING. People think I am C-R-A-Z-Y, but honestly besides having to run about 3 minutes per mile slower than normal it feels really good to get in my runs! The hardest part is just making the full 5-6 miles without having to take a bathroom break The further along I get the more I have noticed that I need to plan my route around the most port-a-potties and bring TP because they are frequently out, LOL! TMI, TMI….yah, well that is nothing compared to what I could share!
Now, onto the star of the show…..my tandoori chicken kebabs. I say star of the show because I LOVE THIS RECIPE! It is super easy, light and yummy on the palate! This chicken would go great with a gluten free couscous (or regular if you are not sensitive to gluten), cauliflower rice or quinoa. Or you could do some sort of Greek lettuce wrap. I have this recipe tagged as Paleo too, because if you are looking for a non-dairy alternative use coconut cream instead of Greek Yogurt.
- 2 lb Chicken Breast, cut in 1 inch pieces
- 1 Red Pepper
- 1 Yellow Onion
- 1 tsp Garlic Powder
- 3 Lemons, juice
- 6 tbsp Greek Yogurt
- 1 tbsp Olive Oil
- 1 1/2 tsp Cumin
- 1 1/2 tsp Coriander
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Crushed Ginger (fresh)
- 1 tbsp Horseradish (optional)
- Cut up chicken and vegetables. Set aside in a large food storage container or a gallon sized freezer bag.
- Mix together remaining ingredients and pour evenly over the chicken and veggies, making sure to coat all of the pieces with the marinade. Marinade in the refrigerator for at least 3-4 hours before cooking.
- Put on metal skewers by alternating between chicken and veggie layers. If using wooden make sure you soak them for 10-15 minutes prior to avoid them from burning in the oven.
- Broil in the oven for 5-6 minutes on each side or until the veggies/chicken started to brown up slightly.
- Serve with cauliflower rice, gluten free couscous or quinoa.