But just a few days after cutting grains and sugar (and cheese) I have so much energy and I'm not pulling myself wearily along, muddy headed and exhausted to the next meal in hopes that food will revive me.
I could have gone on if I hadn't had responsibilities (read: gerbil who needs to be hand fed) and cooking. Last night I was awake until almost 2am and woke before my alarm.
Tonight I made a stab at a version of my father's favorite dish at my parents Asian haunt.
1/3 bunch cilantro, roughly chopped
4 limes, juiced
2 small jalapeno peppers, seeded and sliced
1 small vidalia onion, chopped
2 cloves garlic, chopped
•The night before set chicken to marinate with cilantro and juice of 3 limes.
•Heat a small amount of oil in a skillet and cook the onions and garlic until transparent.
•Turn heat to low and add chicken and marinade. Sauté until chicken is cooked.
•Add jalapenos and a little water if necessary. Simmer for a few more minutes.
I have to give credit The Good Eatah for planting the seeds of this side dish
1 sweet potato or yam, sliced as thinly as possible
Fresh ground pepper
Light oil for frying
•Arrange sweet potato on a plate or tray and season both sides of slices with salt and pepper.
•Let stand for10-15 minutes
•Oil and heat a skillet until very hot
•Fry sweet potato slices until they are cooked through
•Remove to a paper towel to stand.
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