I’ve been awfully productive lately.
Nesting will do that to you. Can we take a moment to thank God for nesting?
It POURED rain all day Saturday, which meant I had a very disappointed little guy on my hands, as his soccer match was cancelled.
However, we did make the best of it with games and books and movies we had rented from the library – Henry’s new favorite thing…other than sports, of course.
Because we were cooped up indoors, I got a ton done around the house.
I organized the boy’s closet, boxed up all of the clothes that don’t currently fit, and pulled out the unisex items that will work for Baby Girl…still no name yet.
I cleaned out and organized my laundry room. I seriously smile every time I go in there now – I LOVE for things to be neat, tidy, and organized. My husband had the great idea to put a lamp in there as opposed to the nasty fluorescent light…It changes the whole room!
By Sunday afternoon the rain had stopped and the weather was just beautiful. So we went on a looong walk. It was cool enough that we were able to take Linus with us for part of it. I “might” have rigged up his leash so that he could do most of the stroller work!
Once we were home the boys helped me trim the trees…don’t worry, they are small so no climbing involved.
I’ve had so much energy I’m having a hard time making myself go to bed at a decent hour. I get addicted to cleaning and organizing, and want to continue once I start.
Up next: my closet.
Oh, and I also made chicken strips. Gluten free and delicious! These would work great as chicken nuggets as well.
Lindsay’s Crispy Gluten-Free Coconut Chicken
- 1-2 lbs pastured chicken thighs, or breasts cut into strips
- 1 C. organic coconut flour
- 1 C. organic shredded coconut
- 2 tsp. unrefined sea salt
- 4 pastured eggs, whisked well with a fork
- Coconut oil for cooking
- heat an ample amount of coconut oil in cast iron skillet on med-low heat. you will need to add more when adding in chicken.
- create a little “dredging station” by placing eggs one bowl, coconut flour and sea salt in another, and coconut flakes in a third.
- dredge the chicken in the egg, then coat in the flour/salt mixture, back in the egg, and finally in the shredded coconut.
- cook in the hot oil until golden brown and cooked thoroughly through, flipping half way through.
These keep well and re-heat great in the oven, and are delicious over salad!
I did organic greens, a soft-boiled egg, avocado, and cucumbers, topped with a homemade honey-mustard dressing (equal parts dijon mustard and honey).
So, so, delicious.
live well. be well.
