I’m Back and I’m in Love! Plus…#GF Orange Chicken

After a long long long hiatus from updating everyone, I’m back! I was in Florida for a few weeks visiting these cuties… kiddosinFL

And then flew back to DC to say goodbye to some great friends, close a chapter in my life, and cover my cute “nephew” in hugs and kisses!


NOW…I’m officially a Pittsburgher again, a graduate student, and I’m in LOVE! With my new job that is 😉 I’m the Fitness Graduate Student Assistant for the Intramurals and Recreation Department at the University of Pittsburgh, and I couldn’t be happier! This Saturday I got to don my FItness Staff shirt for the first time as we conducted fitness classes all over campus…dork status? Yes! And yet I still LOVE it!


And… I passed my ACSM Group Exercise Instructor Certification, so now I’m legit… or in the words of MC Hammer…

So, now that I have to pack my lunch four days a week, I’ve started cooking larger meals at night (and trying new things). The other night I made a #GF version of Orange Chicken that was seriously amazing!

Orange Chicken

#GF Orange Chicken Over Brown Rice

  • 2 Chicken Breasts, cut into 1in cubes
  • buckwheat flour
  • salt, pepper to taste
  • 1 TBSP ginger
  • coconut oil (2-3TBSP)
  • 1C plus 1/4C orange juice
  • 1 tsp ginger
  • 1TBSP seasame oil
  • 2 medium carrots, julienned
  • 1 small or 1/2 a large zucchini, julienned
  • 1/2 a head of small, green cabbage
  • 1/2 a white onion
  • 1 TBSP siratcha sauce or red chili paste (you’ll need extra water or OJ if you use a paste) and use LESS if you don’t like a little kick!
  • 2 TBSP soy sauce or aminos
  • 2C cooked brown rice

Chicken: Heat the coconut oil in a large frying pan. Mix buckwheat flour & spices together, coat chicken cubs in mixture. Fry chicken in small batches. Sauce: As you’re making the chicken… put 1C OJ, siratcha, ginger and soy/aminos into a small sauce pan, bring to a boil, reduce heat and simmer until it thickens slightly. Veggies: Once the chicken is finished cooking, deglaze the pan with the remaining OJ. Add sesame oil and ginger. Put in onions and carrots and allow to simmer for about 5min or until onions are translucent. Put in cabbage and sprinkle generously with salt. Cover frying pan for about 5-7min or until cabbage has started to wilt. Stir all the veggies together, add in zucchini and stir fry for until all veggies are cooked through BUT NOT SOFT!

Put chicken into sauce right before ready to serve. I stacked up rice, veggies, and then spooned on some of the chicken. I added chopped green onions to the top of mine for some extra crunch. YUM YUM YUM!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s