Lemon Chicken and greens
This dinner was inspired by the fresh asparagus from my own little garden (yay!) and the organic chicken breasts I found at the market this week. Most of other ingredients I had on hand.
- 2 Organic Smart Chicken breasts ($9 from Strack and Van Til)
- Juice and zest of 1 lemon
- 3 Organic Scallions, diced to 1/4″ pieces
- 1 Tablespoon Melted Organic Coconut Oil for marinade
- 1 Tablespoon Organic Coconut Oil for cooking
- Sea Salt and Black Pepper to taste
Combine the chicken breast, lemon juice, olive oil, salt and pepper to make your marinade. Let the chicken marinate for about 30 minutes. Heat a skillet over medium-high heat and add coconut oil. Cook the chicken for 4-5 minutes per side or until completely cooked through. Let the meat rest for at least 5 minutes before slicing.
I served this with an organic salad (arugula and grape tomatoes) and the asparagus and mushrooms, but you could use almost any greens or vegetables you have on hand. So refreshing on a warm summer evening!
And … if you are lucky enough to have leftovers, it makes a great salad for tomorrow’s lunch!
One of the biggest changes I made in my diet was what I eat for breakfast. I was one of those “healthy kids” who ate oatmeal and fresh berries almost every day. Now it’s eggs and veggies for me – EVERY DAY! Oh, and black coffee, too 🙂 But, No grains and no milk or cheese. That’s right. No cereal, no toast with butter, no muffins.
Why give all that up? For me it was finding great tasting and nourishing food that led to lower cholesterol and better health – REALLY!!! My triglycerides went from 311 to 147 in a very short time (no kidding). And I no longer get hungry an hour or two after I eat. And my blood sugar and energy is stable. Guess what? I feel SOOOO much better!
This past year I made eggs nearly every morning – and never got bored, because I changed up the “sides” all the time. I always use organic free-range eggs. And I cook them in a paleo-approved healthy oil (organic coconut oil is my favorite, but I also use ghee or bacon grease from my nitrite free bacon – sugar free when I can find it).
Many days I use veggies from last night’s dinner and scramble them up. Other days, I throw a handful of fresh spinach into the skillet and serve my eggs on top. Here are a week’s worth of ideas to get you started on your next breakfast creation:
A week’s worth of breakfasts
Every day there is an opportunity to change the current of your life; to improve your life spiritually, mentally and physically – and each new day provides an opportunity to feed yourself with healthy nutritious foods. Let’s make 2014 a year filled with improvement every day.
All the best to you in 2014!
It’s fall and the season must be right for green peppers, because the organic peppers looked fabulous at the market this week. Here is a recipe adapted from Cooking Against the Grain.
- 4 Organic Green Bell Peppers – (@ $8 from Meijer)
- 1 lb. Organic Ground Beef (@ $5 from Costco)
- 1/2 Organic Onion – chopped (@$1 from Meijer)
- 1 Clove Garlic – minced
- 4 Baby Bella Mushrooms – diced (@$1 from Meijer)
- 1/2 Head of Organic Cauliflower – riced (@ $2 from Produce Depot)
- 3 oz. Organic Tomato Paste (@$1 from Meijer)
- 1 t Sea Salt
- Black Pepper to taste
- 2 T Organic Coconut Oil (<$1 from Costco)
Preheat oven to 350 F. Prepare 9 x 13 baking dish with coconut oil. Using food processor, rice cauliflower and set aside. Clean peppers, removing stems and internal membranes. Cut them in half so they are easy to stuff 🙂 Brown the ground beef in a large pan over medium heat. When beef is cooked through, add salt, pepper, garlic, mushrooms and onions and cook 5 minutes. Add riced cauliflower and saute for another 3 minutes. Add in tomato paste and mix well. Stuff peppers and arrange in baking dish. Cover with foil and bake for 30 minutes. Serve warm
Serve 8 people at approx $3 per serving.