What's cookin, good lookin? Sautéed Sauté

Chris and I have been doing Whole30 for about a week or so now and it is going really well! We are already feeling differences in our bodies and aside from a few headaches, we have only good things to say about it!

I feel as though I have always been a pretty ambitious cook and the Whole30 is only pushing me to try new things. Learning to read your labels and analyze what you are putting into your body is more challenging than I was expecting it to be, but that is the purpose of Whole30.

Last night's dinner was so dope. It was UNBELIEVABLY tasty and delicious. Next time I am going to double the recipe (that was Chris' only critique)

2 Tbs coconut oil

1 bag frozen spinach

2 Tbs of minced garlic (use more if you want obviously)

1 large container of sliced mushrooms (ain't nobody got time to slice mushrooms)

2 chicken breasts cubed

- Saute the spinach until most of the water has evaporated

- Add in 1 Tbs of coconut oil and 1 of garlic

- Saute until the garlic is fragrant (about a minute or two)

- Add in the mushrooms and saute for another few minutes until the mushroom is cooked to the firmness you like (ours was about 5 mins)

- Once all the goodies are cooked to how you like, use a set of tongs to remove them from the pan trying to squeeze out the juice. Put them in a bowl and cover

- Add the last Tbs of garlic and coconut oil into the pan

- Once garlic is fragrant, add in cubed chicken and cook, flipping halfway through

- After chicken is cooked all the way through, return the goodies to the pan and mix all together