Welcome back to the “Of The Week” section of #LaGorditaChronicles.
Of The Week includes Fitness and Food Prep Tips, Products, Bloggers, and Meme’s.
If you want to see your favorite bloggers, product or fitness and food tip highlighted, leave a comment below!
Eden BodyWorks Coconut Shea Curl Defining Creme is a humidity-resistant creme used to separate and define curls and waves of all textures. It also provides maximum hold when applied to dry or damp hair (works better on wet hair). Use your fingers or comb to distribute the creme through your hair until the desired level of curl definition is reached.
This product has a thick, creamy texture, but it isn’t as thick as a shea butter. It smells fresh, and like, coconut…of course. It also doesn’t take its title “Curl Defining” lightly. It defines curls extremely well. I’m a bit heavy headed, so it took me no time to use this 16 fl. oz. of creme .
Instagram: @naptural85 / Youtube: Youtube.com/Naptural85 / Snapchat: Hey Whitty
This absolutely beautiful naturalista is another well-known blogger in the natural hair community. She has documented her natural hair journey, from big chop to now, and her hair is just as beautiful as she is!
I personally watch a ton of her YouTube videos for wash and go tutorials, styling tips and tricks, DIY products and ways to switch up my wash and go, and LOC routines. She is also a brand ambassador, and does product reviews. She has PERFECTED the wash and go, and a million other styles that are awesome for naturalistas of all hair textures and lengths. If you choose to check her out on YouTube and Instagram, go back to the beginning and watch how she and her hair hair transformed over the years! You will not regret the time that you will spend looking at her pictures and videos! Thank me later:)
Fitness Tip and Food Prep
CHICKEN AND ASPARAGUS LEMON STIR FRY
Calories: 268 • Fat: 7 g • Carb: 10 g • Fiber: 3 g • Protein: 41 g • Sugar: 0 g
Sodium: 437 mg (without salt) • Cholest: 98 mg
- 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
- Kosher salt, to taste
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 tbsp canola or grapeseed oil, divided
- 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
- 6 cloves garlic, chopped
- 1 tbsp fresh ginger
- 3 tablespoons fresh lemon juice
- fresh black pepper, to taste
Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.
Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.
Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.
Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.
Read more at: http://www.skinnytaste.com/chicken-and-asparagus-lemon-stir-fry/#ZZlz1OKpO7mzw2sK.99
I hope that you enjoy this week’s recommendations!