So I took the easy way out with this Chinese Orange Chicken and stuck it in the Crock-Pot. I have a healthy orange chicken recipe I made a couple times in the past from Pinterest but I had done a lot already this past weekend and I’m trying really hard to not stress myself out so much and take on too many things. Rest & recovery is my biggest area of weakness in the realm of health & fitness. Therefore I’m making that a focus this month, as well as finally narrowing down what my problem is digestion-wise…which could actually be the stress.
So I needed to keep this prep a little simple and decided to just throw the chicken in the Crock-Pot that afternoon while I got the stuff for my rice ready. At one point this Sunday evening I read a chapter of a new novel to unwind and then I was attempting to nap while Justin played his videogames. I gave up on the nap shortly thereafter and just felt on edge even after having lied down for a bit and relaxing with my book. I walked out of the bedroom, grabbed a beer from the fridge and sat out on the porch with it because it was a beautiful day. It wasn’t poolside tanning weather as I had hoped for but I needed some good fresh air and a cold beer to calm down. It worked like a charm. I don’t know why I feel so stressed a lot of the time – even throughout college I was the queen of stress management. It seems to be a recent problem so I’m working things like yoga/bedtime stretching back into my routine. And I’m trying to just simplify the meals I make a little bit.
On Sunday I’ll post about my meal prep and mention the D.TOX diet and new workout regimen I’m going to start Monday. It’s a lot of changes and probably will stress me out more but I have some strategies in mind to keep me from going bonkers. One of them being simpler meals because I’m limited with what I can actually consume. Cutting back caffeine, not drinking alcohol, or consuming any processed sugars will also help with the inflammation and sleep quality I’m hoping.
For now, just enjoy the fact that I’m not actually superwoman though Justin always calls me that. Sometimes…you just gotta throw shit in the Crockpot. Even if it means they don’t taste as good that way.
NOTE: This recipe isn’t as good as it would be on the stove nor does it match up to resaurant quality orange chicken that is deep-fried and smothered in sodium-laden, sugar-laden sauce. this sauce doesn’t thicken in a crockpot even with the Tapioca Starch. And since I was out of honey and Rice wine vinegar and did not realize this before grocery shopping for the week, it wasn’t as flavorful of a sauce to begin with. But if you had those things and cook it on a stove it would be even better! It still was plenty filling and satisfying to eat five nights in a row so I’m not trying to knock it down. I just want to set realistic expectations.
A note on Cauliflower Rice:
I know you can buy it in the stores now because the low-carb substitutions have become a trend. But don’t. It’s a waste of money. I buy a $2.50 head from Aldi and it makes a SHIT TON of rice. I actually put half this recipe in my freezer and used half with my share of the chicken (roughly 2.5lbs). It made 5 servings. half of it. So don’t buy the pre-made crap that’s more than double the price. All you have to do is chop, steam, and pulse. It’s SO SIMPLE guys. And it can all be done while the chicken bakes or cooks in the slow-cooker.