The in between. The what is and what is not. The gray area. The glass that is both half empty & half full. The I’m kind of fat, but not really.
I think I finally figured out why someone out there decided to make an Advent calendar. Something needs to hold me over between Thanksgiving & Christmas, and God bless the human who came up with the bright idea of a chocolate figurine countdown to keep us in the Holiday spirit. See ya never Scrooge.
I tend to eat MORE during the “in between” of Holidays. I’m all like, why the hell should I stop now when in less than thirty days I’ll be repeating the same bad habits. But as I’ve gotten older, I’ve realized the in between holiday binge, keeping light with the festive spirit “mood”, really doesn’t work for my bod anymore. Basically everything goes down hill after 25. And by “down hill” I’m talking gravity. Things just don’t perk up naturally anymore. You’ve got to work for it. Or pay for it. But unfortunately for me, money is NOT an option.
I’ve got to pick and choose my battles. And right now wine > everything. And sometimes you just have to make sacrifices. In this case, I’m going to sacrifice an incredibly unhealthy meal that leaves me completely comatose for a more healthier option that leaves me feeling energized during the holiday season (something I feel you need a LOT of in order to not burn out).
Healthier asian chicken kale wraps. Inspired by the one and only P. F. Chang’s lettuce wraps. And honestly? I prefer this homemade version not only because I can eat MORE but because it doesn’t leave me feeling completely belly bombed post consumption. Room for dessert? You bet your bottom dollar.
These asian chicken kale wraps are not only healthy but are incredibly satisfying. They can easily be made in under thirty minutes which is ideal for almost ANYONE this day and age.
- 8 Kale Leaves
- 1 lb ground chicken
- 1 bell pepper, diced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 can sliced water chestnuts, chopped
- 1 tbsp coconut Oil
- 1 tsp honey
- 1 tsp basil
- ½ tsp ground ginger
- 3 tbsp low sodium soy sauce
- Pepper to taste
- First in a large pan over medium heat brown your ground chicken. Remove and drain fat. Set aside.
- In same pan over medium heat add your tbsp of coconut oil, onions, peppers & garlic. Sautee until onions are translucent, about 8 minutes.
- Next add your water chestnuts and cooked ground chicken.
- Add basil, ginger, soy sauce and stir. Add pepper to taste.
- Remove from heat and scoop about a ⅓ cup of ground chicken mix into each kale leaf. Serve with a little soy on the side.