So I took a little hiatus from the blog and sort of jumped into interacting with all of you via Facebook, Twitter, and Instagram with all my might and it was really FUN! I had the chance to chat with some of you that I hadn’t had the pleasure of before and I was able to reconnect with others that have been with me since the good ol days of ’09 when GGH began. I also took a little break because I began brainstorming and preparing for Girl Gone Healthy to head into the next phase, the phase I think I knew would always come and maybe the phase I knew I’d always fear the most…… the end? The final phase? Maintenance? Could it be close?
My appointments with my amazing, and EXTREMELY patient might I add, Wellness Coach Shannon over at The Petteruti Center were beginning to turn into full on therapy sessions. We spent the majority of the time with me crying and Shannon listening and consoling and me crying more and Shannon encouraging me to share what I was I feeling with all of you. She let me know that I wasn’t alone. Everything I was saying to her she was hearing from others or had heard before and someone needed to step up and say ENOUGH! We aren’t going to let this inner voice dictate our lives any longer and we especially aren’t going to let a SCALE run our lives….. but that’s just it. The voice, the scale….. they were to powerful and it’s 2 against 1 and that’s why it was time to Silence the Fat Girl Inside!
I want to THANK each and every one of you who have watched the first episode and have given me such awesome feedback, letting me know you struggle too. We CAN do this, we CAN reach our goals, we CAN feel good about ourselves, and we will do it together! Be watching for Episode 2 coming this weekend!!
Now here’s something you haven’t seen in a while….FOOD!!
Spicy Chicken with Poblano Peppers by Haylie Pomroy
Prep time: 20 minutes
Total time: 45 minutes
4 poblano chiles, halved lengthwise and seeded
1 Tbls. chicken broth or water
1 pound boneless, skinless chicken breast, diced
1 cup diced onion
1 cup diced red bell pepper
3/4 tsp. smoked paprika
1/2 tsp. ground cumin
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/2 tsp. minced garlic
2 Tbls. finely chopped fresh cilantro
Preheat the broiler to medium. Place the poblano halves, skin side up, on a foil-lined baking sheet. Broil 8 minutes or until blackened. Seal the peppers in a plastic bag for 15 minutes. Peel and discard the skins.
Heat a large skillet over medium-high heat. Add the chicken broth or water, along with the chicken, onion, bell pepper, paprika, cumin, salt, pepper and garlic. Sauté until the chicken is lightly browned and the vegetables are tender, about 8 minutes. Remove the pan from the heat.
Place the poblano halves, cut side up, on a serving platter or plates. Spoon the chicken mixture over the peppers, sprinkle with cilantro, and serve.
Healthy Wishes, T