Due to my head congestion I decided to flake out on bootcamp this morning. I know this is becoming a regular routine and I need to nip it in the bud NOW. I will, I PROMISE. And hopefully the congestion funk disappears soon as well.

This morning I had an AIRROSTI appointment for my hip. Over the past few months my hip flexor has gone from achey to just painful. It has affected my whole hip, glute and hammies. It’s obviously not stop you in your tracks pain but it’s affecting my lifts and some of my range in depth. I will say I wasn’t “sure” how this would go or how helpful it would really be but in just a short time A LOT of pain has been alleviated. It’s truly AMAZEBALLS. It’s as if the pain melted away. It still hurts where my hip pain originated from but the extra aches and pains are pretty much gone…. it should last but we’ll see. I have to go back 2 more times and hopefully I’ll be pain free by then. I will keep you posted! They gave me some stretches to do twice a day and a cool little wristband reminder. I also got a nice aqua blue kinesio tape up job on my leg to help support my muscles. I’m not saying it’s a miracle fix yet but I am saying the initial pain relief was good. Like I said I’ll keep you updated on what I feel like next week!

As for fun yummo goodness, I made chicken enchiladas this morning… CHICKEN ENCHILADAS you say? YES I did say. I had made chicken last night and had intentions of making this last night but without kids and with impatient Ernie we bailed on the chicken and went to Rockfish. It was alright, nothing great but it was quick and warm.

So to the chicken enchiladas. Like I said I had made chicken last night. I seasoned it up with my fave stuff… cumin, salt, pepper, garlic powder. I let it cook on one side for a few minutes then flip it, let it cook for another couple of minutes then pour chicken broth over it (about half way filling pan). I let the broth boil, bring it to a simmer and cover it for 15 minute or so. Sometimes longer. Once it’s done, it’s perfect for shredding. I however put it in the fridge.

This morning I pulled out a couple of pieces and minced them up with my handy dandy chomper smasher thing from Pampered Chef (I’ve had this for years and love it). I don’t really have a recipe for my sauce but if you really are interested I will email it to you or write down a proper recipe. Pretty much I used:

Chicken Broth
Chili Powder
Cumin
Salt
Pepper
(whatever spices you like best)
Coconut Flour

I don’t have measurements because I dump until I find a suitable flavor to my liking. I mix it all together and let it heat up on stove. I tried thickening with coconut flour but in my time frame I couldn’t get it to thicken and this is where “paleo-ish” comes into play. I went to my default cornstarch for thickening purposes. So I had to cheat but I was in a rush this morning and trying my best to make something for lunch!

All the while I have begun prepping my “TORTILLA” made with coconut flour and egg whites! This was taken from Paleo Comfort Foods. And this is my first recipe I’ve used out of their book. I wrote the recipe and directions from memory so they aren’t verbatim as to what they printed. But I think I got pretty close!

1/4 coconut flour
8 egg whites
1/2 cup water
1/4 tsp baking soda
coconut oil for greasing pan

Preheat pan. Mix all ingredients except coconut oil. Whisk well and make sure it’s smooth mixture. Add 1tsp of coconut oil in pan and swirl around to coat all of pan. Pour 3 TBS of mixture into pan and swirl around making your tortilla (crepe-like). I used a 1/4 cup measuring cup. Let the tortilla cook for a couple of minutes. Like a pancake you don’t want to try and flip it too soon or it will fall apart. Once it’s golden on one side flip it and let it cook up. Voila your first tortilla is done! Re-grease before each tortilla with coconut oil.

I didn’t have time to make a fancy morning presentation, but I packed everything up and brought it to work. Now I know it’s not the same but my goal was to make these enchiladas! So if I have to break it up over the day then I will and I did. Next time, with better preparation I’m sure I could make my tasty enchiladas into some really outta this world gourmet goodness but for now they are plain. Co-worker approved as well as I let Yie (the friend/co-worker I blab to about everything) taste it and she was intrigued and ready to buy coconut flour! I added some avocado slices and grape tomatoes and it was pure YUMMINESS that I feasted on!

And there you have it for Thursday. Tick Tock the year is almost up! It’s hard to believe! Thanks for sticking with me so far and pray that 2012 will be FANTABULOUS!