Oh my gosh, so much to write. So many things have been happening. We were going to go up to Tahoe for a white Christmas, but there were too many storms and too much traffic – bad road conditions. We changed our plans and spent Christmas in San Francisco. It was great fun. I forgot my camera which bummed me out. We spent Christmas night at The Redwood Room which was groovy. We lounged on red velvet couches with Sophie and had stinky cheese and wine.
My obsession at the moment is “Power Foods” by the editors of Whole Living Magazine. Since becoming a house wife and stay at home mommy, I’ve been trying to figure out a way to marry G’s tastes and my own. I love vegetables and super healthy recipes with stuff like tahini, tempeh, and quinoa. George loves beef, butter (I mean this guy LOVES butter), pizza and mac and cheese. Power Foods has given me lots of in between recipes to play with. All the recipes I’ve tried so far work – really well.
Chicken Breasts with Fennel, Carrot and Couscous came out SO FREAKING GOOD!

* 4 boneless, skinless free-range chicken breasts (6 to 8 ounces each)
* 1 1/2 teaspoons paprika
* Coarse salt and ground pepper
* 2 tablespoons canola oil
* 1 fennel bulb, trimmed, cored, and thinly sliced
* 3 large carrots, peeled and thinly sliced
* 1 teaspoon ground cumin
* 2/3 cup dried apricots, chopped
* 1/2 cup oil-cured pitted black olives, halved
* 1/2 cup orange juice
* 1/2 cup reduced-sodium chicken broth
* 2 cups cooked couscous

Directions

1. Rub chicken with 1/2 teaspoon paprika; season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken until lightly browned, about 3 minutes per side; transfer to a plate.
2. Reduce heat to medium. Add 1 tablespoon oil, fennel, and carrots. Cook, stirring occasionally, until tender-crisp and lightly browned, 5 to 7 minutes. Add 1 teaspoon paprika and cumin; season with salt and pepper. Cook, stirring, until spices are fragrant, about 1 minute.
3. To skillet, add reserved chicken along with any accumulated juices, apricots, olives, orange juice, and broth. Cover and simmer until vegetables are soft and chicken is opaque throughout, about 12 to 15 minutes. Serve with couscous.

Read more at Wholeliving.com: Chicken Breasts with Fennel, Carrots, and Couscous