Simple things like switching out less nutritious foods for more beneficial foods can make a huge difference in your body. You can go from feeling tired, mopey, and drained to energetic, awake, and more alive! Below are some of the things I love to eat, and I usually make enough for 2-3 meals, so I can pack lunch for the next day, not only for saving money, but for knowing what I am eating; because, we are what we eat!
Switch Out White Rice for Quinoa
White rice is basically carbs that, if not burned for energy, it is converted and stored as fat in your body. By switching to quinoa, a type of seed, you’re feeding your body more protein than carb, meaning, more amino acids are being converted into molecules your body needs to stay healthy!!
To Cook:
(1) cup of white quinoa
(2) cups of water
1-Bring water to a boil and add quinoa
2-Leave pot uncovered, and cook for 15 minutes
3-‘Fluff’ the quinoa with a fork (kind of stab it, but try not to scrape the bottom of the pot)
While the quinoa is cooling down, you can chop of a variety of veggies to add to the dish!
I love adding cucumbers, fresh herbs, tomatoes, cut up broccoli crowns, frozen corn and peas (thawed of course), cut up tofu, boiled eggs, and bell peppers.
For the seasoning, I think simple is the way to go! Some salt, pepper, a squeeze of lemon juice…mmm…you’re ready to go!
Roasted Chicken breast instead of pan-fried chicken breast
I think cooking chicken breast on the stove top dries out chicken almost to the texture of….beef jerky! It’s so chewy, you’d think you’re chewy tree bark! No matter how many adjustments I make…it just doesn’t come out moist! So…what to do? Throw it in the oven of course!
(The time and temperature is what I use for the whole chicken breast, the thin fillet cuts take 1/2-3/4 of the time to cook, so adjust accordingly.)
To Cook:
1 whole chicken breast
1/2 tablespoon of olive oil (NOT extra virgin, extra virgin is good for salad dressings, but for cooking, the regular olive oil has a higher heat capacity [won’t burn at lower temperatures] so it is more ideal)
½ tablespoon of balsamic vinegar
salt and pepper to taste
1-Preheat oven to 425 F
2-With a baking sheet, line with foil for easy cleanup
3-Drizzle some olive oil onto the foil so chicken doesn’t stick
4-Place chicken on the foil, and drizzle the remaining olive oil on top
5-Coat chicken breast with balsamic vinegar, making sure to have a nice thick pool of it on top of the chicken for a glaze
6-Add salt and pepper
7-Pop the chicken into the oven for 20-30 minutes, checking around the 20 minute mark to see if it is cooked (Check by cutting into the thickest section of the breast and seeing if it is still pink or not. If it is completely white, you’re good to eat!)
* If you want some extra balsamic flavoring, reducing the balsamic vinegar into a thick syrup, a glaze, is phenomal too!*
**All ovens are not created equal, therefore, it is important that you do this trial-and-error, adjust the recipe according to your oven**
Picture sources: melonfish.com
What’s your favorite healthy recipe? Share with everyone by commenting below!!