My husband is reading a book about different personalities and he asked me to take a quiz to see what type I was. I love these kinds of questionnaires and usually answer very quickly. This time it was different. For every question he asked me I had to stop and say, "I used to be like that, but post baby I am now like this." I was shocked to see how that answer applied to most of the questions. For example, one question was: "Are you more submissive, self-sacrificing, sociable or strong-willed?" Pre-baby I would say strong-willed, post-baby I would say self-sacrificing.
I had to stop and laugh as I realized how much I have changed since becoming a mom. I don't feel like I have lost myself or who I am, I really think that I am just too exhausted and tired to be that person I used to be. Most days I'm too exhausted to make basic decisions...paper? plastic? Who cares! Just get the groceries into the bag so I can bring my cranky baby home! Haha the mom life!
Our little guy decided around 6 months that sleep was for the weak. He wakes up every 45 minutes to an hour most nights - it is ridiculous! I am not quite sure how I make it through the nights or days...oh well, one day he will sleep!
As you can see from my recipe posts I flip flop between healthy and not healthy recipes...I like to maintain a balance : ) This recipe was super easy and a keeper! My husband really liked it too!
adapted from Grassfedgirl blog
2 TBSP coconut oil, divided (or any oil you like to cook with)
4 cups fresh broccoli, chopped
1 onion, diced
salt and pepper
1 cup sliced mushrooms
3 cups cooked chicken, or 4 chicken thighs cooked and chopped
1 cup chicken broth
1 cup full fat coconut milk
2 eggs
1/2 tsp nutmeg
Preheat oven to 350 degrees. Grease a 9x13 pan or casserole dish with 1 TBSP of the coconut oil.
Steam the broccoli until just barely cooked and set aside. (I did this by placing it in boiling water for 3-4 minutes and then draining it)
Cook the chicken thighs. I heated a little bit of oil in a frying pan and added the chopped chicken thighs into the pan. I seasoned with salt, pepper, paprika, and cayenne - or a cajun spice blend. Cook until cooked : ) Remove from pan. Or if you have leftover chicken from something shred it up!
Cook the veggies. In same frying pan melt the remaining 1 TBS coconut oil and brown the onions. Season with salt and pepper. Add the mushrooms and saute until cooked. Transfer the onions, mushrooms and chicken into the baking dish and distribute evenly.
In a bowl whisk together the chicken broth, coconut milk, eggs, nutmeg, and more salt and pepper. Pour over the chicken/vegetables in the baking dish, spread evenly. Place in preheated oven and bake 35-40 minutes until done in the middle. Remove from oven and cool 5-10 minutes before serving.
We found this dish to be filling, but if you need it to be a little more carby feeling you can serve it over some quinoa or rice.
