Day 8 of NYC

New week equals new meals. Yay! Also, this week will see me travelling to far off destinations. Fine, nothing so exotic as your imagination is furiously conjuring up right now. I'm headed to West Texas to enjoy watching the love of my life do her thing with the Midland-Odessa Symphony Orchestra. While that might not directly affect you, the reader, it will affect this blog and the meals that I plan. So, get ready to get creative and look after your own gastronomical logistics. But, that won't be until later in this week. So, first things first.

Breakfast

• Grapefruit

Lunch

• Bowl of left-over Bisom chili
• Salad of baby spinach dressed with olive oil and pepper
  

Dinner

• Lemon-garlic-ginger chicken stir fry (Recipe below)

Lemon-garlic-ginger Chicken stir fry

• 2 - 2.5 lbs of Chicken tenderloins
• 1/2 White Onion, chopped into short, skinny-ish strips
• 1 Red bell pepper, chopped into sticks
• 1 Green bell pepper, chopped similarly to the red bell peppers
• 1/2 cup of sliced Mushrooms
• 3 stalks of celery, chopped similarly to the red bell peppers
• 3 medium-sized carrots, chopped similarly to the red bell peppers
• 1/2 of a head of White Cabbage, chopped into strips
• 1 Jalapeno, diced (remove seeds to lessen heat)
• 4 cloves of garlic, minced
• 1 head of broccoli, chopped
• 2 tablespoons of Olive oil
• 1 tablespoon of coconut oil (substitute olive oil if you don't have this)
• whole lemon, juiced
• 1 bunch of cilantro, chopped
• 2 tablespoons black pepper
• 1 teaspoon red pepper flakes
• 2 tablespoons ground ginger
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Pinch of salt

1. Thaw tenderloins if it still frozen.
2. Cut tenderloins into 1" cubes (approximately).
3. Place cubes into medium to large mixing bowl.
4. Add 3 cloves of minced garlic, 1/2 of the lemon juice, 2 tablespoons of olive oil, 1 tablespoon of black pepper, red pepper flakes, ground ginger, paprika, cayenne, and salt.
5. Mix with spoon or hands until all of the cubes are covered in the marinade.
6. Let sit in the refrigerator for 30 minutes.
7. Place large skillet on burner and turn heat to medium-high
8. Pour 1/2 tablespoon of coconut oil (or olive oil, if substituting) in pan.
9. Once oil is hot, put 1 clove of minced garlic and sauté for a bit.
10. Put cubed chicken in skillet and cook over medium high heat until thoroughly done.
11. After chicken is cooked, push to the sides and put rest of coconut oil (or olive) in skillet.
12. Once oil is hot, put onions, celery, carrots, bell peppers, jalapenos, and mushrooms in skillet and cook, stirring to ensure that vegetables contact skillet surface.
13. Cook until onions start to turn translucent.
14. Put cabbage and broccoli in skillet and stir while cooking for 7-10 minutes.
15. Reduce heat to medium and mix in rest of lemon, black pepper, and cilantro.
16. Cover skillet and let it cook/steam for 5 minutes, stirring occasionally to prevent burning.