As my family has gone to the chiropractor, each one has been given a questionnaire to complete as part of the initial consultation. This questionnaire is quite lengthy but helps to determine your body type for the purpose of suggesting the food emphasis you should follow. As it turns out, all four of us are Thyroid Types or T-Type for short.
Unfortunately the t-type diet is a low fat one with moderate carbs, very similar to the THM energizing meals. At first glance I was very saddened by this diet recommendation but realized that it was quite similar to the Stubborn Loser’s Menu on Trim Healthy Mama (THM) where I’d lost nine pounds in three weeks.
This t-type diet also suggests that two eggs and a half piece of whole grain toast are the optimal breakfast for this body type. I can work with that. Of course, we’re going to stray just a bit on Saturdays, a.k.a. pancake breakfast day. But we will give this a go following THM principles. I’m very thankful for the variety of E recipes available to me, otherwise I this diet would be very difficult for me to even attempt. (I love that THM is so flexible and versatile that it takes all body types into consideration. It truly will work for anyone. )
The other evening we had country style pork ribs and Tiffany seasoned them really well. I’ll write it down next time and take pictures to share with you. I fixed chicken breast seasoned the same way for Michael. There was some of his leftover, so Tiffany and I added that to our salad the next day and it really made a difference in our enjoyment of said salad.
Aldi had boneless, skinless, chicken breast on sale for $1.49 a pound last week, so I got two packages of it. We bagged each large breast of one five pound package into a quart size freezer back and then froze them for use later. The other six pound package we cooked up for salads.
I have this three crock cooker and placed two large breasts in each crock. We seasoned one with the yummy bar-b-que seasoning from the other night, one with onion powder, garlic powder, salt, pepper, and balsamic vinegar, and the final one with soy sauce, Sukrin gold (which is a brown sugar substitute), salt, and pepper.
When it was cooked, I shredded it and stirred it around into all the juices in the pots.
I used the potato masher in a twisting motion to break it up into chunks/shreds and finished it off with forks.
Once it cooled, I bagged it up and froze most of it. I kept half of the bbq one out for our salads the next couple of days, since I know that one is Tiff’s favorite. We’ll probably have to add more seasoning next time because it wasn’t very strong but better to need to add more than to have it too seasoned.
I hope this gives you an idea of how to prep some chicken and make your lunches a bit easier and more flavorful.
Until next time, God bless,