• Lindsey, EDRD

Christmas week.


Even the bathroom has a sweet little decoration.

The presents are not only bought but WRAPPED. I'm very motivated to have a relaxing Christmas Eve for once.

We will be doing BBQ for our Christmas dinner, but if you're on the fence about what to make for a meal, let me throw this goat cheese stuffed chicken into the mix. It looks fancy but comes together quickly and it tastes excellent. I'm not a huge cheese fan, but I will chow down goat cheese in a car. I will eat it near and far. I get the picture.

Goat Cheese and Herb Stuffed Chicken

4 6ish-ounce boneless skinless chicken breasts- the plumper the better

6 oz goat cheese, room temperature

6 oz Neufchatel cream cheese, room temperature

2 tablespoons fresh flat leaf (Italian) parsley, chopped

1/2 teaspoon dried thyme

1/4 teaspoon minced garlic

1 teaspoon each salt and pepper

2 tablespoons plain breadcrumbs

Preheat oven to 400 degrees. In a mixing bowl, beat together both types of cheese, parsley, thyme, and garlic until smooth. Set aside. Cut slits across the chicken breasts (the short way) about 2 centimeters apart. Sprinkle with salt and pepper. Using your fingers, stuff bits of cheese mixture into each slit. Cram in as much as you can- it's plenty ok if it looks messy. Sprinkle with breadcrumbs. Bake for 20-25 minutes, or until a thermometer inserted into whatever part of the chicken is thickest registers at least 165 degrees. The cheese and the breadcrumbs will have started to turn golden brown.

For a side, I tossed fresh broccoli florets with equal parts this garlic aioli mustard + olive oil and roasted at 400 for...I don't know. Until they were browned.

I also roasted some sweet potatoes (olive oil + salt + pepper). So simple, but so good.

My husband is only pretending to be candid.

Makes four servings. Per serving: 433 calories, 5 grams carbohydrates, 22 grams fat, 46 grams protein, 935 mg sodium.

Merry Christmas to all!

  • Lindsey, EDRD

The trees are up!

Yes, that is "trees" plural. This is our skinny tree, with a random string of colored lights tangled at the bottom because, toddlers.

We have our festive novelty glasses, thanks to my friend Maggie.

We have also been making Christmas cookies, because sometimes I do fun things with my kids. Sometimes.

Sissy has some seriously rough morning hair. #Shegetsitfromhermama

I'm all for balance and that means enjoying some Christmas cookies myself. I mean, it's not like I'm making peanut butter blossoms year 'round (why not though...hmm...). If I am eating a few more sweets here and there I do try to aim to have a veggie and protein packed meal. It's not a "deprive yourself" thing, but again, a balance. I would much rather have a big ol' meal heaping with veggies than a teeny portion of something low nutrient.

Enter Thai chicken lettuce wraps! My kids actually totally dug these, with my six year old proclaiming "this is a chicken that I think I like!"

Okay then. Thai chicken lettuce wraps. Might become a weekly thing.

Thai Chicken Lettuce Wraps

-1 lb boneless skinless chicken breasts, cut into 2"-ish strips

-1/4 cup sesame oil

-1/4 cup lime juice (I use the bottled kind)

-1 tablespoon low sodium soy sauce

-1 teaspoon honey

-1 teaspoon fish sauce (can omit- no biggie!)

-1/4 teaspoon minced garlic

-1/4 teaspoon ground ginger

-2 tablespoons premade peanut sauce (plus more for dipping, if desired)*

-1 cup matchstick carrots

-2-3 bell peppers, seeded and cut into strips

-1/4 cup peanuts, chopped

-8-12 butter lettuce leaves (You can often find whole heads of butter or Bibb lettuce heads whole)

*I buy premade peanut sauce, but it is easy to make your own if you have the ingredients. Here is a good recipe to try.

In a bowl, whisk together oil, lime juice, soy sauce, honey, fish sauce, garlic, and ginger. Place chicken strips in a resealable bag and pour marinade over it. Refrigerate at least 30 minutes, up to 24 hours. Remove chicken from the fridge about 30 minutes before you intend to cook, just to take the chill off of it.

Heat a skillet or grill pan to medium high heat. Add a few sprays of nonstick cooking spray and pour bag of chicken + marinade in the pan. Cook for 5-7 minutes, then flip each piece. Test for doneness- internal temp needs to be at least 165 degrees. Remove from heat and pour peanut sauce over the chicken, stirring to coat.

To assemble wraps, place a piece or two of chicken in the lettuce, top with carrots, pepper strips, a sprinkle of peanuts, and sriracha if desired. I use a little peanut sauce in a dish for dipping.

My chicken is more like chunks instead of strips. Did that stop any of us from chowing down? Nnnnnnope.

Makes four servings. Per serving: 417 calories, 12 grams carbohydrates, 24 grams fat, 35 grams protein, 795 mg sodium.

  • Lindsey, EDRD

I'm going to propose something RADICAL here.

We need... a hot minute between the end of Thanksgiving season and the beginning of Christmas season.

We had a great quiet Thanksgiving at home.

Sabrina helped me make the pumpkin pecan crunch pie.

We got ourselves halfway presentable.

My husband roasted the turkey on the grill.

And we had a great meal.

But now? I feel like I *should* have all my Christmas decor up, but instead the kids have made the living room into Pillowfest 2020.


In more productive news, I ventured to Aldi today to stock up on a few of my go-to items. I noticed that they suddenly (or maybe not-so-suddenly as I don't get there too often) have SO many different types of healthy looking breads.

Bread is something I would often get asked about, as most of my patients wanted to choose the healthiest option, but reading labels can be tricky.

I thought it would be worthwhile to do a comparison and explain which ones I'd recommend vs which ones you might opt to skip.

In no particular order, we have:

I get that high protein/low carbohydrate is the trend, however protein added to bread? Ehhh, not a fan, and to be honest I've bought this before out of curiosity and no one (including me) liked the taste.

Since all of these breads are made with whole grains, the fiber content doesn't vary much.

I am not a fan of a single slice of bread containing 100+ calories. Think of it- most of the time bread is just a vehicle for other stuff! We top it with peanut butter or avocado and egg, or use it in sandwich form for tuna or meat. For that reason I tend to prefer lower calorie bread, like the Seriously Seeded, KYSO, and 100% Whole Wheat.

With everything considered, including the $1.69 price, my top pick is the basic narrow-loaf 100% whole wheat bread. Yes! Plain basic 100% whole wheat is totally fine to buy! I do like to mix it up and have the KYSO with some almond butter as an occasional snack, but for everyday purposes (and LOTS of peanut butter sandwiches), the plain whole wheat is a winner.

Have any questions about breads you've seen at your grocery stores? Feel free to send me a message.

Until then, I'll be attempting holiday decorating.

Fa-la-la-la-wishful thinking!

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