My IC pain and cataplexy symptoms have been very bad lately. This is probably the worst spell I have had in years, and it shows no signs of letting up.
My husband, Joel, has been an absolutely dear over the last few weeks. He’s been helping with the cleaning, laundry, supper prep, and even cooking occasionally. And he’s actually been following my recipes for suppers! The man can really cook when he wants to :).
He made a delicious meal using my recipe for Garlicky Mushrooms, Kale and Chicken with Spaghetti Squash. He did a wonderful job. The dish was full of flavor, and he prepared it perfectly! I couldn’t get him to take photos for the blog, but I did manage to snag a photo of my plate. We’ll definitely make this one again and again! It made delicious cold leftovers too. And Joel is a huge fan of garlic, so even though he hates mushrooms while I absolutely love them, he still found the entire dish incredibly yummy!
Garlicky Mushrooms, Kale and Chicken with Spaghetti Squash
– 1 medium cooked organic spaghetti squash
– 2 tbsp of organic olive oil
– 6 cloves of organic garlic cloves, minced
– 3 cups or organic baby portobello mushrooms, chopped
– 1 tbsp of organic thyme
– 1 to 2 chicken breasts cut into strips (might need two depending on the size)
– 4 cups of organic kale leaves
– zest of 1 organic lemon (optional)
– sea salt
– 1/8 tsp of organic cayenne pepper, or to taste (optional)
Start with cooking your spaghetti squash. You can either roast it or make it ahead of time in the crockpot, which is what I did. To cook it in the crockpot, place the squash in the crockpot with a cup of water. Cook on low 8-10 hours. I let mine go a little longer that that. I fell asleep. So when Joel went to pull it out of the crockpot, it burst open when he touched it! No cutting required lol.
Add olive oil to a skillet and heat on medium. Add the minced garlic and mushrooms. Saute for five minutes, stirring, until the garlic is fragrant and the mushrooms have browned.
Add strips of raw chicken and cook about 1-2 minutes before adding the chopped kale leaves. Cook an additional 3-5 minutes or until the chicken is thoroughly cooked through.
Next add the lemon zest (optional), sea salt, and cayenne pepper (optional). Stir and cook an additional minute. Remove from heat.
Strip the spaghetti squash into strands using a fork. Place in a bowl. Add the chicken, mushrooms, and kale. Toss together and serve. You can also serve a little rated cheese over the top :).
This was a delicious meal that was bursting with flavor, and the leftovers were just as great. It’s a quick and easy meal. And it’s IC friendly :).
happiness grows.. 