I hope you took full advantage of one of the last Sundays of Summer. Because one of these days, we won’t have Summer anymore. Or for awhile at least. I spent some time outside earlier today. It’s still hot out there, but there’s a fall -ish breeze. I know all you normal humans are happy about this, but it makes me sad. Fall is coming. Which means Winter is coming. Which is sad. It’s easy for me to get bummed about that if I think too much about it. So, I’m soaking up this last month or so of hot temps and sunshine.
So, last night, Daniel and I went to Earle Street. I had one good ole’ Son of a Peach. It’s one of my favorite beers- even though it makes me feel weird the next day. I think it has a lot of wheat in it or something…so maybe that doesn’t sit well with me…Who knows? So, I maybe have one every other month or so. It goes great with the Peaches N Cream salad at Earle Street. Well, we came home, and then proceeded to split a pint of you know, Ben and Jerry’s Brownie Batter Core. It was good. But about an hour into the movie we were watching, I felt like butt. My fault.
Anyway, all that to say that this morning, my whole head was inflamed, and I could barely open my eyes because they were so puffy. So dramatic, right? But that just shows how food can affect you. And the sad thing is, so many people eat like this on such a regular basis that they don’t even know what it even means to live a good, productive, fun, free of inflammation kind of life. But when you eat good foods most of the time, and then you eat something that you know is going to hurt ya, you feel it. And today, I’ve felt it. All from just a beer and some ice cream…
I feel better now. I’ve been drinking a lot of water and eating like I know I’m supposed to. And an hour of hot yoga helped. Today I went to 90 Degree Yoga again in GVL with my friends Kelly and Tati. If you want in next Sunday, let me know.
Something else I incorporated again today was Apple Cider Vinegar. I was first fascinated by ACV about 2 years ago when Lululemon tweeted this blog post about it’s positive effects. And we should believe everything Lulu says, right? Right. Unfortunately, I haven’t been incredibly consistent with using it since then. Every now and then I would take a shot of it first thing in the morning (mostly to prove that I’m tough because the taste is pretty horrible). And every now and then, when I actually think about it, I mix it with soap when I clean our house.
But I bought a new bottle of it last Sunday at Trader Joe’s, and I’ve started taking it again, hoping it will help my immune system, help fight inflammation, and just…I guess it can’t hurt.
It’s actually a pretty helpful remedy to have in your home. Here are some reasons why.
So, I wanted to include ACV in my recipe today, since it’s great to cook with as well. I thought of adding it to orange. And then I read another recipe that combined orange and mustard to make a great marinade. So, once again, this was a total experiment to combine the ACV, orange, and mustard, but it ended up being really tasty – so much so that I knocked my entire plate over when I went to take my first bite.
Orange Apple Cider Vinegar Chicken
Makes 4 servings
Prep time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
4 boneless, skinless chicken breasts
1/4 cup apple cider vinegar
1/4 cup olive oil
1 orange – juiced.
3 tbsp brown mustard
garlic salt – to taste
lemon pepper (or regular pepper) – to taste
Mix together apple cider vinegar, olive oil, juice from orange, coconut aminos sauce, mustard, garlic salt, and pepper. Mix well 🙂 Do a good job, because this is your one job of the recipe.
Pour sauce over chicken, and store in ziploc bags.
Allow chicken to sit in marinade in fridge for 2 hours minimum. You can also let it sit overnight. We did 2 hours because we’re impatient, but it was great.
Throw on the grill(low-medium heat) when you’re ready. Cook until done. We needed 15 minutes.
Notes: This goes great with any veggies. I made it with broccoli and this sweet potato wedges recipe. This is great for meal prepping too. Make 4 servings, and eat throughout the week.