12 of 12

Sadly I have not been posting my 12 of 12's here the last few months. I have done them, I just find it difficult to download the pictures and get them in blog format quickly.

If this is your first time visiting my blog and are wondering what "12 of 12" is, check out the creator Chad Darnell's blog read the rules and check out some of the other blogger from around the World doing it.

This month, since it's the beginning of gardening season, my 12's have a garden theme.

I was accepted into the Penn State Master Gardener's program, today was my first day so here's my cooler of Clean Eating food for the day:

On my way out the door I realized my porch is still in disarray because I had to sweep and wash it to get it ready for the summer. I'll have to put everything away tomorrow.

At class I receive my manual for the course, it's really thick!

Coming home I had to get a picture of the apple tree blossoms

It's early in the season but things are coming along nicely, I only have 3 tulips left thanks to the moles.

Heading around the corner to the meandering, shady, path .

The view when you turn the corner

Garden "junk" (my treasures)

View on the way back, things are coming along nice.

Lemon balm....smells SO good!

Addition this year, I've got put something in it.

Daddy took care of Ethan all day, or what I call "bad habit day" I came home to this; pajamas still on (backwards I might add), dirty and messy. Oh well, they had fun!

Thanks for checking out my 12's this month!

*MUAH*

Michelle

EAT CLEAN

I have recently returned to my roots of clean eating, like when I was a competitive bodybuilder and fitness model. I've let too many years pass me being less than careful about what I put into my body, which as you can guess has led to extra pounds. I was turned on to a great "diet" and I use that term loosely, by a fellow fitness buff and friend. It's the "Eat-Clean Diet" by fitness personality Tosca Reno. I don't like the term "diet" because that generally conjures visions of restriction, fads and failure. This is more of a lifestyle change, the way our bodies are meant to function and the proper nutrition. My parchment baked chicken is from Tosca's cookbook and as suggested by Jo (thanks Jo) I am going to post the recipe. I will also put a link over on the left to her book if you are interested.

Here's the recipe:
INGREDIENTS:
4 12"x18" parchment sheets
2 cups arugula, torn
4 (4oz) skinless, boneless chicken breast halves
2 tsp fresh sage, chopped
2 tsp fresh rosemary, chopped
1 cup plum tomatoes, chopped
3/4 tsp sea salt, divided
1/2 tsp freshly ground black pepper, divided
4 tsp olive oil, best quality
4 tsp Kalamata olives, sliced and pitted (optional)
cooking spray

INSTRUCTIONS:
Preheat oven to 450 F. unfold parchment and coat lightly with cooking spray, leaving a two inch border. Place 1/2 cup arugula on one side of the parchment so it touches the fold but not the ungreased border. Place the chicken breast over arugula; sprinkle with 1/2 tsp sage and 1/2 tsp rosemary. Top with 1/4 cup chopped plum tomato. Sprinkle with one-fourth of the salt and black pepper, and drizzle with 1 tsp olive oil. Top with 1 tsp sliced olives if desired. Fold paper; seal edges with narrow folds. repeat with the remaining parchment paper, chicken and other ingredients. Place the packets on baking sheets. Bake for 20 minutes or until puffy and lightly browned. To serve, open packets and transfer arugula and chicken breast to plates. Pour juices over top. You can also serve right out of packets; carefully transfer to plates and pierce each to allow steam to escape.

NUTRITIONAL INFORMATION PER SERVING:

185 calories; 27g protein; 7g fat; 2g carbohydrates.

I served mine with wild rice and colorful string beans. All that nutritious food, whole grains, nothing processed, for about 350 calories. You can't beat that.