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Monday, March 31, 2014

Rosemary Lemon Chicken

A big part of my weekly routine includes preparing my family's food for the week.  On my Sunday afternoons, I am in preparation mode, trying to make the rest of the week as convenient as I possibly can.  This can include cutting up vegetables to have ready to snack on or put in salads.  Cooking chicken to have ready for salads and wraps.  Preparing fruit in snack accessible bags so the kids can grab and go.  Making granola for yogurt or cereal in the morning or bars for snacks on the go. Making a soup so I have lunch for the week. Whatever sounds good for that week, their are so many options and it really makes the week go smoother. 

By having foods easily accessible, I feel more prepared when the kids burst in the house screaming "I'm hungry" or when we have 5 minutes to get out the door and I still need to pack a snack bag to take with us. There have been weeks when I have not prepared and the difference in  my mood and stress level is extreme! 

I tried this chicken recipe as a dinner for my family.  It is very easy, all ingredients go into a slow cooker, and it  is ready to eat when you get home from a busy day.  The house smelled delicious and the chicken was moist and perfectly cooked.  The lemon and rosemary flavor that this chicken took on was a perfect addition to a salad.  And leftovers were put away in the fridge to use for lunch salads the rest of the week.  

This will defiantly go into our Sunday preparation box!  Enjoy!

Rosemary Lemon Chicken

4 boneless, skinless, organic chicken breast
1 cup chicken broth
1 lemon, thinly sliced
4-5 sprigs Rosemary
2-3 cloves garlic, minced
Sea Salt and Black Pepper to taste

In a slow cooker, place chicken breast, season with salt and pepper, add broth, garlic, sliced lemons and Rosemary.  Cook on high 4-5 hours or low 7-8 hours.

Sunday, March 23, 2014

Slow Cooked Chicken and Lentils

Who out there doesn't LOVE crock-pot dinners?  I mean really, you throw everything together and let it cook.  Simple!  No matter what the day throws at you, no matter how crazy it may turn out to be, you know that at least one thing will go the way you want it to! And with this recipe, you can feel proud that that one thing that you have control over will be a nutritious and delicious dinner your whole family will love!  I know some of you maybe thinking but my kids will never eat lentils!  Well I have one of the pickiest little eaters there are and I got a thumbs up and an empty bowl on this one!

The Star Ingredient: Lentils!!
Lentils are inexpensive, easy to prepare and are very nutritional.  They are a rich source of folic acid, dietary fiber, vitamin C, B vitamins, essential amino acids and trace minerals. Since lentils are low in fat and high in fiber, they can help get rid of cholesterol and reduce blood cholesterol levels. And they provide the same protein benefits as meat without the fat, calories and cholesterol that often accompany animal products. More nutritional benefits of Lentils

Slow Cooked Chicken and Lentils

1 large onion, diced
2 small or one medium carrot diced
¾ cup dried lentils
2 Tbsp minced garlic
1 can (14.5 oz) organic chicken broth
1/8 tsp each salt and pepper
1 can organic stewed tomatoes: undrained
1/2 tsp cinnamon
1 tsp cumin
1 Tbsp basil
1 Tbsp balsamic vinegar
6 organic chicken thighs

Mix all ingredients together in a slow cooker.  Cook on low for 6-8 hours and enjoy!!

Sunday, March 16, 2014

Hearty High Protein Meal

Brian and I love eggs and will use eggs as an option for breakfast, lunch and dinner (not all in one day of course). When it comes to dinner, eggs can be a simple and quick meal when you forgot to go to the grocery store on your way home from work or if you just want to feed your family a hearty high protein meal, but you need it to be easy.

This is a recipe that I threw together in less than 15 minutes and it fed us for dinner and breakfast the next morning. I love the combination of eggs, sweet potatoes and black beans to create a “stick to your ribs” kind of high protein meal. 

We topped this with our favorite Vegan cheese, Daiyaรข, (due to my dairy allergy) and we love to add hot sauce to our eggs.  You could also serve this dish with steamed broccoli or asparagus or a fruit salad. You can serve this in a corn tortilla for dinner or for a breakfast or lunch burrito.

    1 large sweet potato, chopped small
·         ¼ sweet onion, finely chopped
·         2 large garlic cloves, finely chopped
·         1 ½ cup organic black beans
·         5-6 organic eggs
·         2 Tbsp. organic milk or milk substitute
·         1 tsp. thyme
·         ¼ tsp. cracked black pepper
·         2 Tbsp. olive oil
·         Shredded cheese or vegan cheese substitute (optional)


1.       Heat olive oil, sweet potato, onions, garlic, thyme and black pepper in skillet over medium high heat until sweet potatoes and onions are soft. Stir often.
2.       Crack eggs in bowl and add milk. Whisk until well blended.
3.       Add black beans and eggs to skillet. Reduce heat to medium.
4.       Cook until eggs are cooked through.
5.       Top with shredded cheese and/or hot sauce and serve.

For more ideas for simple whole food recipes and high protein meals, we love The Healthy Edge Cookbook. They also offer four free recipes if you would like to see what the cookbook is all about.
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