The first week of neuro block is almost finished and I’m actually loving it. It’s so different from musculoskeletal (our precious block) and I’m really liking it more. I’ve stayed on top of our reading for the week and I’m feeling very good about this block! I cooked lots of yummy food this week and made it to the gym 4 times… To me this is considered a win!
I’ve slowly started to increase my running. Not mileage but frequency. I’m trying to run atleast 5 times a week and attend yoga once. Hopefully I can keep this up! I totaled 16 miles this week so far (Monday-Thursday). I’m hoping to bring it up to 30 miles by Sunday although the this may be wishful thinking.
Our schedule ramps up the next couple weeks but I’m planning a blog post that will help to keep me on track – more detail later.
This delicious recipe is one of my favorites I made this week with the fresh citrus I brought home from my wonderful parents’ house. It was good and I hope you try it!
Citrus Zest Chicken
- 2 chicken breast cut into strips
- 1 tbsp orange zest
- 1/4 c orange juice
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 cup chicken broth
- Fresh parsley
- 2 tbsp butter
- 2 tbsp flour
- 3 cloves garlic
- Salt & pepper
Salt and pepper the chicken and cook in a skillet with olive oil. 2-3 minutes on each side. Remove from skillet. Add 2 tbsp butter to pan and melt it – mix in flour. Cook for 1-2 minutes then add in broth. Whisk together. Add lemon juice and orange juice. Whisk more. Allow to cook for 3-4 minutes mixing constantly. Add both zests in. Top with parsley. I served mine over a brown rice quinoa mix. Enjoy!