Actually it’s Foodie Penpals Reveal Day, but I have nothing to show you. Either my Foodie Penpals partner forgot about me or decided not to participate any longer, or my package got lost in the mail. Either way, I have nothing to share with you this month. I hope next month there will be some fun foodie treats in my mailbox.
In other news, I am so impressed by some of the great blogging mamas and mamas to-be out there. First of all they take care of their babies, go to work, then they cook for themselves, exercise and even blog about it – often on a daily basis! And I can barely write up a single post per week, although I really try.
I’ve been trying to blog more often, but I get caught up in life’s events (and paperwork…), and dreaming of pretty things. Like this Lululemon bag for example.
Back to reality…
I did workout a bit more lately than my usual long walks and yoga. I’m trying to take one mom & baby fitness class per week (for $15/class they are pricey though), because we’re going on vacation this summer and I want to look and feel good and be fit to do some scuba diving. It’s been a while, but we are PADI certified and we love the ocean, so when we will be at the west coast of Sweden this August, I really hope to get some bottom time in.
So, as far as exercising goes, I’ve taken Stroller Fitness and Mom & Baby Spin in the past couple of weeks and I love the classes. Hello sore thighs!
I missed yesterday’s Fitness class and I missed today’s yoga. The little man is napping right now and there’s no way I’m waking him up, just so I can get there on time… I’ll try Mom & Baby Spin on tomorrow again, but our son is getting a bit mobile now, so I don’t know for how long I can keep doing this. I also still have a punch card for Zumba classes and they welcome kids in their little play area inside the studio…
And with exercise comes a starving mama! Good thing I have green split peas soaking for tonight’s soup. And I really wanted to share this easy chicken dish, perfect for appetizers, snacking or party-food.
Baked Coconut Chicken Bites
For an appetizer-sized portion for two people, you will need:
- 1 boneless, skinless chicken breast (organic, if you want to avoid extra hormones, antibiotics and other medications often given to conventional chicken)
- 1/2 cup flour
- 1 egg
- 1/2 cup unsweetened coconut flakes, mixed with 1/2 cup bread crumbs and chili flakes, if you’re feeling the heat
Cut chicken in bite-size pieces or strips. Prepare 3 bowls, one each with flour, whisked egg and the coconut-breadcrumb mix. Coat chicken pieces in first flour, then egg and finally the crumb-mix, place on a slightly greased baking dish and bake for 12-15 minutes at 180°C/400°F (make sure chicken is thoroughly cooked though – every oven is different).
Mrs. Renfro’s Mango Habanero Salsa works great as a dipping sauce!
I’m sure if you leave out the chili and serve with a mild salsa, this could be great for kids too.
Let me know if you try it and what you think about it.