I’m getting back into the swing of things since returning home from our trip to Africa. It’s tough! After having every meal cooked for you, for 17 days, I’ve found it challenging to get back into the kitchen, even though I do love it.
I had a massage first thing this morning (YAY alternative, beneficial, health therapies), then I went to the commissary to replenish our food. When I got home, I was starving, but didn’t want a difficult meal, so I could continue with the other things I need to get done. I ended up with an egg white, chicken, garlic stirfry with avocado.
Egg White, Chicken, Garlic, Stirfry with Avocado
- Whole garlic cloves
- Tri-color bell peppers
- Red onion
- Sliced mushrooms
- Shredded chicken
- Kosher salt/pepp
I started by sautéing loosely chopped whole garlic cloves in oil, with a sprinkle of kosher salt/pepper. Then I added the tri-color peppers and red onion. I added the mushrooms, and sautéed everything for about 5 minutes. Last, I added the shredded chicken (Seth roasted a crockpot full of chicken on Friday evening, nothing but chicken, pepper, salt, garlic cloves and a little oil in the crockpot. Now we have a full container of chicken in the fridge to use at our disposal). Once everything was warm (but not mushy), I added the egg whites. I continued stirring until everything was cooked, and topped with a fresh sliced avocado. The avocado is the perfect addition to replace dairy, and add the creamy texture!
Better yet-I have enough leftover for breakfast tomorrow 🙂