Food, food, food. I love food. But mostly, what I really fall in love with…is when my beyond healthy creations turn out to be SO delicious. Eating healthy is such an important part of life, for so many reasons. And the thing that so many people don’t realize is healthy food can actually taste good (seriously, I promise).
First up I need to share with you the delicious chicken salad and brussel sprouts meal I made the other night. If I have one suggested for everyone, that would be to eat kale. It’s delicious and EXTREMELY healthy. Read THIS past blog post to check out the amazing, incredible benefits to Kale. As for brussel sprouts, for some reason this veg has a real bad rap, but they actually can be totally tastey if prepared right.
Chicken Salad & Brussel Sprouts
-fresh lemon juice
-sea salt and pepper
-raspberry balsamic vinaigrette
Directions: Salad – clean and cut kale into small pieces and place into bowl. Chop cucumber, mushrooms and peppers into pieces and throw into the kale.
Chicken – Marinade chicken in raw honey and Dijon mustard for 2 hours (or more if you have time…or less if you are running short on time, you can just put these ingredients over the chicken right before you put it in the oven if lacking in the time department). Bake chicken at 350F for approx. 40 minutes or until cooked. Once cooked slice chicken over top of kale, and pour a mixture of raspberry vinaigrette and olive oil over the salad.
Brussel Sprout: place them on a pan covered with wax paper. Spread the brussel sprouts out, drizzle olive oil and fresh lemon juice. Add sea salt and fresh ground pepper. Lastly, sprinkle fresh parmesan cheese over them. Bake at 350F for 30 minutes.
Next healthy recipe that I beg you all to make…stuffed peppers. I have put stuffed peppers on the blog before (as a matter of fact, I believe it was my first ever blog post…ohh back when I was a blogger virgin) but I have since then perfected the recipe. Bake these, eat these, freeze these…or else you’re missing out in life.
– multi coloured peppers
– red onions
– ground chicken
– parmesan cheese
Directions: Cut open the peppers by slicing off the lid, emptying the inside of the pepper and put both the peppers and the tops to the side. Cook the ground chicken (in a skillet on low heat with olive oil and onions). Cook quinoa (according to package). Set both aside. In a skillet, sauté onions in olive oil and garlic. Then add mushrooms, carrots and zucchini. Continue to sauté. Add tomatoes (either cut a lot of fresh tomatoes, or add two cans of crushed tomatoes, FYI read, read, read the label. Make sure there are absolutely no additives, sugar etc. All you want is plain, healthy tomatoes.) Tomatoes are key, this adds all the juice, so you don’t have to add any sauce. Add in the spinach and kale. Put a lid on the skillet and let sauté for approx. 10 minutes. Once everything is ready, add the quinoa and ground chicken to the tomato and veggie mix. Stir together. Scoop mixture into the peppers. Place peppers in a glass pan. Add fresh parmesan to the top and place the lid of the pepper back on top of each one. Bake at 350F for approx. 35 minutes or until peppers are soft and starting to brown.
YUM. I can’t even begin to explain how delicious these peppers are. And talk about healthy!! There are no added sauces, no preservatives, no sugars…pure deliciousness and healthiness. Add a salad to the side of these peppers and you are set. Quick tip, make extras and freeze them individually to bring to work for lunch, these make for a great lunches as they contain so much protein.
Now that you have two new recipes to try out, what are you still doing here? Get your butt to the grocery store!! Enjoy the sunshine, your family & your friends this weekend. Happy Weekend! 🙂
“Eat Good. Feel Good.”