It's been more than a hot minute since I've made an entry here. In fact, it's almost been a year. The truth isn't because I've been too busy-no the truth is much, much more shameful: I've been too lazy. Too lazy to write, and too lazy to eat the way I know I should eat. However, on the bright side, I have recently passed consecutive day 1000 of walking at least one mile. It's something that five years ago I would have said would be impossible.
I have, for the last couple of weeks, returned to eating more whole, less processed foods. In that short time, I have already lost a few pounds, and more importantly, have begun to feel great!
At the end of each of these blog entries I have always written, "Nothing tastes as good as healthy feels!!". That is a lie, a fallacy, fiction, untruth, falsehood, fib, whatever word for it you choose. What I meant in the statement is that healthy feels better than food tastes. I think I'll change it to: "Healthy food IS good food!". What do you think?
Here are a couple of healthy Mediterranean recipes that are colorful, delicious, simple to make (always a plus!), and low calorie.
Roasted Veggies with Greek Seasoning
serves 6
- 8 oz button mushrooms
- 1 pint cherry tomatoes
- 3 bell peppers (red, green and yellow)
- 1 zucchini
- 2 red onions
- 1/4 cup olive oil
- 1 tsp Greek seasoning, store bought or homemade
- 2 tbls balsamic vinegar
- 1 lemon, juiced
- salt and pepper, to taste
Prepare the vegetables by cutting the mushrooms in half, the peppers in 1" chunks, the zucchini in 1/2 rounds or smaller, the red onions in wedges and leave the tomatoes whole. Put all the vegetables into a large mixing bowl, or into a large zip-lock bag). Add the remainder of the ingredients and toss to coat completely. For best flavor, marinate over night.
After marinating, preheat oven to 400° F. Line a large baking pan with parchment paper and lay the veggies out in a single layer and bake for 45 minutes.
Mediterranean Chicken with Tomatoes and Green Olives
serves 4
Ingredients
- 4 boneless, skinless chicken breasts of the same size
- 2 tbsp garlic, minced
- salt and pepper
- 1 tbsp dried oregano, divided
- olive oil
- 1/2 cup dry white wine (Sauvignon Blanc works well)
- juice of one lemon
- 1/2 cup chicken broth
- 1 cup red onion, chopped
- 1 1/2 cup tomatoes, diced small
- 1/4 cup green olives, sliced
- handful of fresh parsley, stems removed and chopped
- crumbled feta cheese, optional
Pat the chicken breasts dry. Make 3 slits on each side. Spread the garlic on both sides, insert some of the garlic into the slits. Season both sides with salt, pepper and 1/2 oregano. In a large cast iron skillet, heat about 2 tablespoons olive oil over medium-high heat. Brown both sides of the chicken. Add the wine and reduce by about 1/2; then add the lemon juice and chicken broth. Sprinkle with the remainder of the oregano. Reduce the heat to medium and cover with a lid, or tightly with aluminum foil. Cook for 10-15 minutes, turning chicken over once. Chicken should cook to 165° F. Uncover and top with onions, tomatoes and olives; re-cover and cook for 3 minutes. Add parsley and feta cheese.
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"Healthy food IS good food!!!"
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