Turning Up the Heat

It’s been insanely hot here in the Valley for the past week or so; and then like any good desert it promptly gets freezing at night.

I mean, I wore tights and a sweater when I went out with a girlfriend on Monday night. Which I guess I haven’t told you about yet…. oops.

A friend from college just moved to Santa Monica, and since the boy and his roommate were going to be at the Phillies game, I suggested we hang out Monday night. We grabbed some dinner from Aroma (cobb salad sans cheese and dressing), shared some pie at Republic of Pie (coconut cream and chocolate pecan), and grabbed some drinks from NoBar and Big Wangs. The salad was delicious, that coconut cream pie was BOMB, NoBar was dead save for a few middle-aged crazies (but the drinks were cheap) and despite Big Wangs removing one of my FAVORITE cocktails ever from their menu (so long Red Velvet wangtini), it was a great way to end the night. I don’t have a ton of female friends, and since most of the ones I do have don’t live in LA, nights like these are rare. So even though the next morning left me exhausted and brainless in the gym, I was fine with that.

My stupid leg is ripped open so I could only work arms, back and shoulders anyway. I need new shoulder exercises. Suggestions welcome!

The point of my long rambling story of my night filled with tasty things that I don’t have pictures of (sorry!) is that THAT night was COLD… last night was NOT! Even when the boy and I went to bed around 10:30 it was still 80 degrees outside.

It’s possible I simply heated things up too much with dinner.

No, I’m not tooting my sexyness horn; no danger of that. But I did make a deliciously spicy meal:


Tequila-Lime Chicken over Pan-Seared Summer Squash with Avocado

  • chicken breast
  • 1/2 shallot, chopped
  • 3/4 lime
  • 1 jalapeno pepper, diced (I removed the seeds)
  • handful fresh cilantro
  • 1 tsp minced garlic
  • salt, pepper, garlic powder, onion powder, cumin (to taste)
  • 1 shot tequila
  • T oil
  • 2 small squashes, or 1 large, sliced into 1/4 inch disks
  • salt/pepper (to taste)
  • 1/2 avocado
  • fresh salsa

Slice your chicken breast down into thin strips and season with salt/pepper/garlic/onion/cumin. Put in a bowl, squeeze in your lime and add the tequila. Add the shallot, jalapeno and cilantro, squishing everything together until well married. Let sit for 15 minutes or so (or overnight if you have the forethought; this was off the cuff). Meanwhile… in a large skillet, heat your oil over medium-high heat. Once the pan is hot, add all your squash disks and sprinkle with salt and pepper. Cook until the squash starts to soften and develops pretty brown crispy spots. Flip and do the same on the other. Remove from pan and arrange the disks prettily in the plate (if desired; you could throw it in a bowl I guess, but where’s the fun in that!?). To your already hot pan, add the entire bowl you have marinading, except for the lime. Turn heat down to medium and cook until chicken is no longer pink in the middle and starts to brown on the outside. Pile on top of your summer squash. Garnish with avocado and some fresh salsa.


This was so freaking good! And I liked making the plate look nice. I felt like I was being spoiled with some schmancy dinner, but it was just Wednesday with a little Tree of Life viewing.

Super healthy, super low-cal, and as long as you’re not die hard, super paleo. You could easily omit the tequila and replace it with OJ or something if you’re really good about not imbibing alcohol.

I’m not.

In fact, I will probably have myself a few glasses of wine this evening. And you know what? I feel great about it.

My intuitive eating has been going really well; I’m figuring out specifically how foods are affecting me physically, which foods are worth it (wine, sunbutter rye toast) and which aren’t (pizza crust, oatmeal). I’m learning, you just gotta figure out what works for you.

And suck it up and put in an hour at the gym if you want to eat my eggplant lasagna for lunch (recipe soon!).


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