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.
I tried juicing kale once. Once. If you have a chacne to try kale juice some time don’t.But! That put me off kale for a long time. But recently an article in Bon Appetit singing its praises had me reconsider. The easiest way is sliced in 1/2 ribbons and stir-fried in a smoking hot wok with little slivers of garlic thrown in now and then, and sea salt. If they get a little scorched around the edge in a couple of places, good. Do them in small batches, until they’re bright green. A bit of sea salt and that’s it.I’ve been trying other things. Adding some Ethiopian Berbere was fantastic. Would be good with cottage cheese and niter kebbeh, too.Or, throw in some raisins and scallions, a pat of butter, and a tablespoon of olive oil, sea salt, and a teaspoon or two of sugar and stir. Kind of a rugged version of espinacas catalanas.If you don’t believe, me, well, too bad for you. Here’s one last testimonial. I planted four kale in my garden this morning, and my five-year-old shouted, Mmm! I love kale!
So with you – I eat SO much more, and always regret it…but still struggle not to help myself to yet another helping of those cookies, or that pudding. Dessert becomes a much too common (but still welcome!) occurrence in our house at this time of year! These wraps look like the perfect healthy option though, and so much flavour going on – will have to give them a try <3
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