It’s another rest day! As usual we are sharing an amazing recipe to try and also a yummy cheat day recipe.
Let us know if you try any.
See video for an interesting shoulder workout you can try by @fanny_josefine.
Simple chicken and veggie stir fry
With gluten free orzo pasta and baked asparagus dinner.By Shonda 1020One Pan Easy Chicken Stir Fry 2 zucchini cubed 1/2 yellow and orange bell pepper, cored, seeded and thinly sliced 1 pound boneless skinless chicken breast, cut into 1 inch pieces 4 cloves of garlic, minced ¾ cup chicken broth 2 tablespoons honey or more if you like sweeter 1 tablespoon soy sauce 2 teaspoons sesame oil 2 teaspoons cornstarch Cook veggies in a large pan with olive oil until tender. Use whatever you like. I just used what was on hand. Remove and set aside on a plate or bowl. Wipe the pan clean with a paper towel, then heat olive oil over high heat. Add the chicken to the pan and season with salt and pepper to taste. Cook until chicken is browned and cooked through, add the garlic. Add the vegetables back to the pan. Whisk together the chicken broth, honey, soy sauce, sesame oil and cornstarch in a mixing cup. Pour the sauce over the chicken mixture and bring to a simmer. Simmer until sauce has just thickened. Serve immediately with whatever starch and veggie you like.
Cheat day: MILLE CREPE CAKE
Servings: 8 INGREDIENTS For the crepes: 6 tablespoons (100 grams) butter 3 cups (675 milliliters) milk 6 eggs 1½ cups (210 grams) flour ⅔ cup (80 grams) cocoa powder 7 tablespoons (105 grams) sugar 4 cups (1 liter) whipped cream For the ganache: 1 cup (225 milliliters) heavy cream 4 tablespoons (200 grams) sugar 6 ounces (170 grams) chocolate 1 tablespoon (15 grams) butter ¼ cup (40 grams) powdered sugar, optional for topping PREPARATION 1. Make the crepes by warming melting the butter and allowing it to brown slightly. Set aside. 2. In the same pot, warm the milk. Remove from heat. 3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs, then gradually mix in butter and warm milk. Chill. 4. On a nonstick skillet over medium heat, pour ¼ cup of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip. Repeat until all of the crepe batter is used. Cool crepes. 5. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired. 6. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool, and spread over the crepe cake. 7. Top with sifted powdered sugar (optional). 8. Enjoy!