Hi friends! How are we doing after that long Memorial Day weekend?! I had an amazing weekend and I hope you guys did too! Let’s see, last time we talked, I was unsure if I was going to be traveling for work. Well, it turns out I did end up having to travel. I was down in good ol’ Georgetown, Kentucky last Tuesday through Thursday. As I mentioned in an Instagram post, I was lucky enough to be able to pack all my own food. While this may seem a little excessive, I like knowing I have complete control over what I’m going to be putting in my body. I didn’t have to worry about what the hotel had, if the plant would have food available or trying to find a place for dinner. Plus I ensured that I had tasty meals I actually enjoyed. Obviously if I was flying this would have been much harder but lucky me got to make the 5 hour drive to Kentucky by myself! Anyway, enough about work. I want to talk more about Canada!
I’ve mentioned before that Z’s family has some cabins up in Canada. As I said in my last post, I didn’t think we’d end up being able to go but the vacation God’s answered my prayers and we found out Thursday we’d be able to have the weekend there to ourselves! Work has been stressful and as anyone who goes to a job they don’t like knows, that stress is all consuming sometimes. This past month had me feeling down, stressed up and really needing a break. Thankfully Canada ended up being just that! I drove home from Kentucky on Thursday while Z packed up everything we needed in his truck. Once I got home, I repacked my bag, packed some food and we hit the road! We didn’t get to the cabins until about 1:30/2AM but driving through the night was totally worth it. Beforehand, the weather wasn’t supposed to be super nice but we were pleasantly surprised while we were there. It did rain a little but the better part of every day was 65, sunny and perfect! The only annoying thing were the black flies and the mosquitos! I get bite like crazy every year (even at home) but this year the bugs seemed like they were on steroids! The best thing about the cabins are that we don’t have cell service while we’re there. We go into town the first morning to get all our groceries, pick up some of Henrietta’s amazing pastries then head back to the cabins and try not to come back!
Unfortunately, a tree had knocked down the power line to the cabins so we had to get creative with food and what we could cook. I had brought some potatoes, gluten free oats, some fruit, Rx Bars and some chicken and beef I already had prepared. This could only last us the first day though. A few of the easy basics we picked up were gluten free bread (I don’t remember the brand but I do love this one), lunch meat (I LOVE Applegate products), eggs, fruit, avocados (Avocado toast is my love language), hummus and a bunch of veggies. Obviously, all of this stuff isn’t paleo but I tried my best to pick products I felt good about and could enjoy on vacation. I stopped stressing so much about what I was eating, listened to my body so as not to overeat (or eat pastries at every meal..), stayed active and at the end of the week I felt great! We hiked a lot, kayaked around the lake, ran a little bit and chopped down a tree! Talk about functional fitness, that was pretty cool. We returned home Tuesday afternoon and back to reality we went today!
Now, how about this crockpot chicken lo mein?! It’s super easy to put together, taste delicious and can easily be modified to your taste buds! Want some more carbs? You can easily serve this over your favorite noodles or any other veggie noodle you can think of. Want more cut up veggies?! Add those in too! Seriously guys, this chicken lo mein is super customizable and totally delicious. I hope you add it to your next meal prep menu!
- 2# chicken breast
- 2 cups broccoli florets
- 2 carrots, julienned
- 1 yellow onion, sliced
- 2 celery stalks, chopped
- 1 yellow squash, diced
- 1 cup sugar snap peas
- 1 container Veggie Co Sweet Potato Noodles
- 2 zucchinis, spiralized
- For Sauce;
- 1/4 cup tamari
- 3 cloves garlic, minced
- 1/2 tbsp Sriracha
- 1 tbsp coconut sugar
- 2 tsp fish sauce
- 1/2 tbsp ginger
- 1 tsp sesame oil
- Add all sauce ingredients into a bowl and whisk to combine.
- Place chicken in crockpot with sauce and cook on low for 7-8 hours.
- Once cooked, take out chicken and shred. Then add back into crockpot.
- Add all veggies except noodles on top of cooked chicken and mix to combine.Cook on high for 25-30 minutes, until veggies are tender.
- Once veggies are tender, serve mixture over mix of zucchini and sweet potato noodles.
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