My cousin Kim is a beautiful woman! You might remember that I spoke about her in a previous post. She thinks that she needs to lose weight which is ridiculous because she’s a size medium! I mean really? How thin do we have to be so we’ll be happy with our size?
I’ll tell you a story. When I got sick, oh around 11 years ago, I went through a period of time where I could eat and eat and eat and still I was losing weight. I should have eaten more considering that I can no longer eat anything except ice cream. Woo-hoo ice cream! My point is that I got to a weight where I would look at myself and think, hey I’m finally skinny! I was never overweight but I hated the muscle tone in my legs. I hated the way my knees were shaped. And after losing so much weight despite how much I would eat, I was happy with my legs. I was sooooo sooooo wrong.
Why are we so hard on ourselves? Be happy with your body! Celebrate being a woman! Love your curves! If you’re healthy, be happy. Eat good foods, try new recipes and be kind to yourself!
All that being said, cousin Kim is always asking me for recipes. She never uses the one’s that I send – grrrr – but she does send me pictures of what she does create (which I love) and the recipe. Last night she made mango grilled chicken and served it with a salad with walnuts and a home-made dressing. She didn’t send me the recipe that she used for her dressing – boooooo – but she did send me the recipe that inspired her dinner…
- 8 skinless , boneless chicken thighs
- 1 cup cubed mango (defrosted if frozen)
- 3 Tbsp lime juice (from 2 limes)
- 2 Tbsp fish sauce
- 2 Tbsp canola oil
- 1 Tbsp brown sugar
- 1 Tbsp Sriracha
- 3 garlic cloves , minced
- 1/2 tsp kosher salt
- Fresh cilantro leaves , for serving
- 1 lime halved
Combine mango, lime juice, fish sauce, oil, brown sugar, Sriracha, garlic and salt in a blender; process until smooth. Transfer to a large Ziploc bag and add chicken. Massage to coat and refrigerate for at least 4 hours, preferably overnight.
Preheat grill to medium heat.
Remove chicken from marinade and place on grill. Grill for about 10 minutes, then flip and spoon a bit more marinade on the top. Grill chicken for an additional 10 minutes, or until the chicken has reached an internal temperature of 165 degrees F and is firm and opaque. Discard any remaining marinade. While the chicken finishes cooking, place your limes on the grill, cut sides down, and let them get a good singe on them.
Serve immediately, with cilantro and grilled lime.
Kim used chicken breasts and added some BBQ sauce while she was grilling. Personally, I don’t the BBQ sauce is needed and I would also serve it with a healthy grain like quinoa. Happy cooking!