Tag Archives: Chicken

Life after being a Vegetarian

If you didn’t know I went Vegetarian for awhile (only lasted 3 months). It was a life changing 3 months until I started to feel like crap. Read my ‘I Got Hungry‘ post. Well after just 3 months of no meat, I’m doing pretty good. I feel way better that I incorporated chicken back into my diet. I occasionally stir fry up some shrimp or bake a filet. Red meat still don’t exist in my diet so turkey bacon and I became close friends. Vegetables are still a MAIN component on my dish. I sometimes eat meals with no meat. Vegetables are so versatile it’s a shame that people don’t like them. Saut√© some squash, zucchini with some onions. Season with salt and pepper!? Heaven on a plate with some jasmine rice! Vegetarian life was a learning experience and a great 3 month detox. Remember to always do what’s best for you but never shy away from something new.



One Skillet Pasta


  • 8oz Pasta, cooked and drained
  • 2 boneless Chicken Breast
  • 1 small Onion, chopped
  • 1 1/2 cup Mushroom, sliced
  • 2 Garlic Cloves, minced
  • 1 Pint Heavy Cream
  • 4 Sprigs of Thyme
  • 1tbsp Parsley, chopped
  • 1/4 cup Parmesan
  • Salt & Pepper
  • Butter
  • Olive Oil


  1. Cook your pasta as directed of package and set aside. Season your chicken breast how ever you want! You can't go wrong with a classic salt and pepper. Heat your skillet to medium, medium high. Add in 1tbsp of butter and a 1tbsp of olive oil.
  2. When skillet is hot add you chicken breast. Cook for 3-4 minutes each side (depending how thick your chicken breast are). Set aside in foil.
  3. Add in your mushroom (might need a little more butter or olive oil) stir around for 3-5 minutes.
  4. Add in your onions. Season with a pinch of salt and pepper. Cook 2-3 minutes. (anytime your own looks dry add butter or olive oil)
  5. Add your garlic, stir in for 1-2 minutes then add in your heavy cream and thyme. Give a good stir and let it reduce and thicken 7-10 minutes. Taste for seasoning (keep a eye on it, might over flow. adjust heat but keep a slight boil going)
  6. Once it's reduced and thicken. Turn off heat and add in parsley and parmesan. Mix in well.
  7. You can pour this over your pasta or mix pasta in sauce. Top with chicken and more parmesan! Enjoy!


I Got Hungry

So we all know I went Vegetarian (well pescatarian because I still ate fish) 3 months ago. Been going strong and loving the veggie life. Got introduced to new things like seitan and tempeh. I’ve been inspired to try new recipes and found some dope vegetarian spots. I feel really good and fresh.

Everything was going good until I got sick and started to feel like crap. I’m on the go a lot. So it’s hard being a vegetarian at restaurants. They don’t have separate pans cooking veggies and meat. All cooked in the same pans just about. Plus it’s not much options. My soy patties wasn’t tasting good and I couldn’t stop throwing up. I was feeling empty. Read up on a few things and discovered somethings. Not going to get into much detail but I wasn’t getting enough protein that my body needed. I also was losing weight and that’s not what I was trying to do. I thought long and hard because I was doing so good without meat.

I’m now here to tell you, I baked some chicken and it was everything. I’m actually eating it now as I type this. Now look, don’t judge me. I’m not about to go meat crazy. I’m keeping red meat out my diet and as far as chicken? I have my standards. I will not be eating anyone’s chicken. I’m still against at how these factory’s treat their animals for profit. I know a few good local farmers who raise free range, non-gmo, treated correctly chickens. Now I’m still veggie life and I’m still going to make delicious vegetarian dishes. That’s not changing, I’m just back eating chicken.

Let’s be clear on something. I’m not saying being a vegetarian is bad. It just wasn’t for me. I know you can get protein other ways besides chicken but this is my choice. Who knows what will happen down the line, I might give up chicken again. It’s best you do your research or consult with your doctor. I’m just sharing MY experience. Do what’s best for YOU!


My first chicken meal in 3 months.




Chicken Noodle Soup with a Soda on the side!

It’s officially soup season y’all! It’s cold out so keep warm with this hearty Chicken Noodle soup. Any time I hear chicken noodle soup I automatically think of that lil mama song! *Chicken noodle soup! chicken noodle soup! chicken noodle soup with a soda on the side!* Enjoy!


sautee them veggies

brown your chicken, mine was acting stubborn

season and simmer

shred chicken

add your noodles and eat up!

Chicken Noodle Soup


  • 4 Chicken Thighs (Bone In or Boneless, Skin Removed)
  • 3 Celery Stalks, diced
  • 3 Whole Carrots, peeled & diced
  • 1 onion, sliced
  • 4 garlic cloves, minced
  • 1/2 tbsp Oregano
  • 32oz Low Sodium Chicken Broth
  • 8oz Egg Noodles, cooked (keep a cup or 2 of pasta water)
  • 1 tbsp Olive Oil
  • Salt and Pepper to taste


  1. Heat your soup pot or dutch oven with olive oil to medium heat. Toss in your celery, carrots and onions. Season with a pinch of salt and pepper. Cook and stir 5 minutes.
  2. Add your garlic cook 1 minute. Stir everything together then push to the side making a well in the middle. Season your chicken lightly with salt and pepper and place in the middle (add a little more oil if needed) Cook each side 3 minutes, until browned.
  3. Sprinkle in your oregano, stir. Add your chicken broth. Stir and bring to a boil. Turn down to medium low heat and simmer for 30 minutes.
  4. Take out your chicken, remove bone and shred. Add chicken back and add your noodles and pasta water if you need more liquid.
  5. Stir everything up, add more salt or pepper if needed. Top with fresh parsley and enjoy!