Have you ever wanted to reinvent yourself? To scrape away your less-than-admirable bits and pieces in order to expose the part of you that shines?
Changing your diet is a form of reinvention. The foods that you eat are quite literally a part of who you are. Going from a diet of processed foods to wholesome foods quickly transforms the shape of your body, and reinvention occurs with every pound shed.
Reinvention is exciting. It fills you with new hope and opens the way for new goals to be conceived and achieved.
However, in order for reinvention to occur, you must first say good-bye to your current self, and bring down the curtain on all your nasty little habits that are keeping you from greatness.
Write those nasty habits an epitaph. Bid them adieu. Set them ablaze and push them out to sea. It’s time for the new you to shine.
Note: Drinking soda pop that’s filled with chemicals and corn syrup, or other artificial sweeteners, is a dangerous habit that many people struggle with. Those darn drinks are everywhere and have been tailored to please our taste buds. I have found a more wholesome and natural replacement for sugary and artificial sodas in the Zevia brand of soda pop. It’s made with stevia, so it has zero calories without the harmful artificial sweeteners, and it’s free of the calorie-dense, uber-sweet corn syrup that infamously causes weight gain. This recipe uses Zevia in place of mass-market cola in this classic chicken dish. It can be found at your local health food market or purchased on Amazon.
1 (12 oz) can Zevia Cola
1 cup coconut aminos
¼ cup dry white wine
1 tablespoon apple cider vinegar
2 tablespoons raw honey
1 teaspoon fresh ginger, grated
2 garlic cloves, chopped
4 boneless, skinless chicken breasts
½ teaspoon arrowroot starch
¼ cup water
1 scallion, minced
1 teaspoon sesame seeds
Preheat the oven to 300°F.
In a large, oven-safe skillet, combine the Zevia, coconut aminos, wine, vinegar, honey, ginger, and garlic. Mix well. Place the chicken in the skillet in a single layer and bring the mixture to a simmer over medium heat. Cook for 5 minutes.
Transfer the skillet to the middle rack of the oven and bake, uncovered, for 30 minutes, until cooked through. Transfer the chicken to a plate.
Strain the cooking liquid into a large bowl through a fine-mesh strainer. Let the liquid stand for 5 minutes, then skim and discard the fat from the top.
Combine the arrowroot and cold water in a small bowl. Whisk to dissolve the arrowroot.
Transfer 1 cup of the cooking mixture and the arrowroot mixture to the clean skillet. Cook over medium heat, stirring often, until the sauce thickens, about 12 minutes. Serve the warm sauce over the chicken and garnish with scallions and sesame seeds.
Calories: 328
Fat: 2g
Carbohydrates: 24g
Sodium: 1462mg
Fiber: 1g
Protein: 40g
Sugar: 9g