Good morning to you! It looks like it's going to be a gorgeous day outside a PERFECT day to walk which makes me want to ask you this: Have you been making time for yourself lately, to take care of YOU? After the recent blog posts, I surely hope so! Don't forget that there are 1,440 minutes in a day... YOU deserve at least 30 of those minutes to take care of that "one & only body" that you were given, right?

As I’ve said before: “We aren’t living on a trial basis, there are no do- overs, this is it!”  Two choices: Take care of you/your health or do not.  And I already know you will make the right choice, that’s why you’re here with me today!

Over the past couple of days, I have had the opportunity to visit with some wonderful individuals in Wayne County and Warren, Michigan.  I want to thank everyone, again, for making me feel so comfortable and welcome, along with the promises made to me: committing to continuously focus on living a healthy and active lifestyle – I love it!   During a few of my conversations, there were some requests for some of my favorite healthy recipes, some that I personally prepare for my family.  Today, I want to share my daughter’s very favorite one; I admit it’s probably one of mine too!  So get out your pen and paper, and start making that grocery list:

Chicken Stir Fry

I serve my stir-fry over brown rice – this takes approximately one hour to prepare so you may want to begin cooking rice first.

In small bowl: Place 3-4 uncooked chicken breasts, cut into strips, and one
1-oz. Stir-Fry seasoning mix / packet.  Marinate the chicken per directions given.  NOTE: The directions often call for a few tbs. of vegetable oil – I prefer to use NO OIL at all.

While chicken strips are marinating in the refrigerator, clean and cut the following vegetables:

1 whole onion
3 stalks celery
2 C fingerling carrots
1 C fresh green beans
1 green or red bell pepper
1 medium sized zucchini squash
1 C fresh mushrooms
1 C snow pea pods
2 C broccoli florets
2 TBS fresh sliced ginger – more/less to taste
2 C sliced water chestnuts
1 C bamboo shoots
1 C whole baby corn-on-the-cob

It’s your choice… you can include all of the above or make substitutions… whatever works best for your family!

Use a wok or large stew pot, making sure that you have a tight fitting lid.  Pour enough water in the wok / pot to allow the vegetables to steam cook.  Add 1 TBS soy sauce along with all of your vegetables.  Cook on med / high, making sure to stir every minute or so… and then re-cover the pot – repeat as often as needed.  Do not leave vegetables unattended – they will tend to stick since you are NOT using any oil.

Once vegetables are slightly tender, move towards the outer edge of wok / pot – turn down heat to medium – and carefully add all chicken to the center of the wok / pot.  Stir often, until chicken is done, approximately 12-15 minutes, continuing to gently mix all the ingredients together.  Remove from heat.  Serve over brown rice. 

This recipe serves many, often leaving enough for lunch the next day – ENJOY!