Sixteen years ago, during a two-day drive down the 5 freeway – from Skagit Valley, WA to La Mirada, CA – I took an aptitude test, in the hopes of figuring out what I should do with my life. I had just turned 18, graduated high school, and was on my way to the big city to start college. My life had just begun! But I still hadn’t the faintest clue what I wanted to do for a living…
I filled out page after page of questions about my abilities, tendencies and preferences, as farmlands whizzed by, followed by forested mountains, cow fields, and then — the big concrete city. My heart raced as I moved my belongings into a small, shared, dorm room, and started to learn my way around the campus that was crawling with thousands of students. Large lecture halls were overwhelming to me – having come from a tiny school with just 26 students in my graduating high school class. All of my childhood friends were thousands of miles away, attending schools in either WA or the midwest, or already starting out in the work place. I was scared and alone…and eager to get the results to that test. Somehow I knew it would provide the direction that I needed to move onto the next phase of my life.
When I look back on what happened next, it makes me chuckle. But at the time it wasn’t the answer I was looking for. The results to my aptitude test came, and I opened it with enthusiasm. I think I was expecting my appointed profession to be printed out across the top – giving me the answer to the annoying question that everyone seemed to be asking “What’s your major?” But instead there was a list of my skills and interests (Writing, photography, cooking, nutrition, fitness, business, children, animals) followed by an even longer list of professions related to each skill. I was more lost than ever!
As I journeyed through my college years, earning a degree in pre-Sports Physical Therapy, I realized two things: 1) I wanted to work for myself (which I’ve been doing since 2003) and 2) I didn’t want to choose a single skill/interest to build my work around. I wanted to do them all!
Today when someone asks me “What do you do?” it’s never easy to answer. I’m a writer. I’m a photographer. I’m a recipe blogger. I’m a cookbook author. I’m a fitness writer. I’m a business owner. I’m a stay-at-home mom. I’m on PTA. I’m a dog owner. Every single day I get to wake up and spend time doing all of the things that I love most. (And I do nothing related to my pre-Sports Physical Therapy major -LOL!)
I’m eternally grateful to you for supporting me in doing what I love – by visiting my blog, using my cookbooks, and sharing my site with your friends, you’ve made a huge impact on my life – and for that THANK YOU! I am humbled, filled with love, and motivated to continue creating recipes, books and programs that will make your life easier, healthier and MORE DELICIOUS!
This recipe for Orange Glazed Chicken (yes, let’s finally address the recipe on the page…) is a fantastic weeknight dinner recipe that’s packed with tangy, sweet and spicy flavor that really revs up your taste buds. The kids devoured this one too, so that’s a nice bonus! Serve with a side of cauliflower rice mixed with roasted broccoli. Enjoy!
- 6 Tablespoons orange marmalade (fruit only such as St. Dalfour)
- 3 Tablespoons pickled sweet cherry peppers, minced
- 3 Tablespoons pickled sweet cherry pepper juice
- 1 Tablespoon coconut aminos
- 1 Tablespoon apple cider vinegar
- 2 teaspoons garlic chili sauce
- 2 teaspoons garlic, minced
- 2 teaspoons fresh ginger, minced
- 1 teaspoon toasted sesame oil
- 4 chicken breasts, boneless, skinless
- sea salt and black pepper
- 2 Tablespoons coconut oil
- Combine all of the Orange Glaze ingredients in a small bowl. Mix well.
- Rinse the chicken breasts and pat dry. Generously season with sea salt and black pepper.
- Place the coconut oil in a large skillet over high heat. Add the chicken breasts and cook until golden, about 4 minutes per side. Pour the Orange Glaze over the chicken breasts and reduce the heat to medium-low and simmer, covered for about 10 minutes, stirring the sauce and occasionally flipping the chicken, until fully cooked. (An instant-read thermometer inserted into the thickest part of the chicken should register 165 degrees) Serve with the Orange Glaze and a side of cauliflower rice. Enjoy!