Day 2

Lesly's lunch idea:
Steamed veggies (carrots, broccoli, cabbage)
over rice
with olive oil and sea salt

Dinner with Danielle and Jayme (featuring Ane, Dana, Luna and Kaya!)

Brown Rice Noodles with chicken and sauteed veggies

What you need:
Noodles:
8 oz brown rice noodles (I bought Annie Chun's Maifun)

Veggies:
A bag of shredded carrots
2 handfuls of fresh snap peas
1 large red pepper
8ish oz mushrooms
1 medium yellow onion
1 bunch of broccoli

Chicken:
2-3 large chicken breasts
olive oil
As much garlic as you can get your hands on
1/2 yellow onion
2 gulps of red wine

For the roux:
flour, water, sea salt, pepper (Ane made this without me watching, so you're on your own for proportions, sorry)

For the sauce:
1 tbsp dark molasses
4 tblsp cider vinegar
1 tblsp sesame oil
1-1.5c boiling water
a pinch of sea salt

What to do:

The night before dinner, I cut up chicken into pieces.  I made the sauce with 1.5c water and marinated chicken in it overnight (also added a bunch of garlic)
Night before, I also chopped up veggies and put them in a tuperware in fridge (to save yourself the pain when you're hungry the next day)

Next day, boil a pot of water for noodles.  Add a pinch of sea walt to water.
Sautee veggies in a big skillet with olive oil, sea salt, pepper.
I made another batch of the sauce, this time with 1c water to make it a little thicker.
Sautee chicken in a big skillet.  Let simmer.  Add in 3tblsp of the sauce you just made.  Let simmer.  Drizzle in roux to get the thickness you want (we added about 2 tblsp).  Add in red wine.

Put your pasta in a big bowl.  Add veggies.  Then add chicken.  Add some more of your sauce.

Pour yourself a glass of red wine :)