Yummy Healthy Food
FOOD INSPIRATION DURING THE TIME OF THE CORONAVIRUS
I'm truly on a mission to help you live healthier. I keep sharing things that have worked in my own life. Some of you know how jazzed I've been about my "miracle breakfast." I started eating this when I realized that I wasn't getting enough fiber in my diet, even with eating whole grains and lots of veggies. (We should be getting between 30 to 50 grams of fiber a day. Average Americans only get 8-15 grams.)
I knew I had to make some changes. I realized that I was often leaving the house with a Kashi bar and not eating a full breakfast. So I switched to a really healthy bowl of oatmeal with lots of yummy stuff.
Why oatmeal? From a Chinese medicine perspective it's a food that strengthens the digestive and nervous systems, removes cholesterol from the body, and renews bone and connective tissue. From a sense of ease perspective, it's something that can be prepared in minutes and available wherever you are. (Just be sure that it's the kind with no added sugar.) I often bring packages of instant oatmeal and a mix of almonds, flaxseed and fiber when I'm traveling.
Here's my miracle breakfast with amounts of fiber.
1 package instant organic oatmeal 4 grams
1/4 cup almonds 3 grams
4 TBS ground flaxseed 6 grams
1/3 cup Trader Joes Frozen Berry Medley 3 grams
1 TBS Great Shape Natural Fiber Supplement* 5 grams
*You might want to add this slowly to avoid gas and bloating.
If I still haven't convinced you, take the challenge. Try starting everyday for 3 weeks with my miracle breakfast. Let me know how you feel.
This is a quick and easy recipe. It takes about 1/2 hour to prepare and serves 4 people.
This is adapted from 20 Minute Menus which has other healthy recipes that can be prepared in a short amount of time.
Chicken and Veggies
-1 lb boneless chicken thighs
-1 bunch of broccoli
-12 baby carrots or 2 whole carrots or 1 c grated carrots
-1 1/2 in piece of fresh ginger, minced
-3 TBS tahini
-1 clove garlic, minced
-1 TBS Oriental Chili Sauce
-3 TBS water
-3 TBS rice vinegar
-2 TBS low sodium soy sauce
-10 inch whole wheat tortilla wrappers
1) Cook chicken and veggies
-Place chicken thighs in large skillet and add just enough water to cover
-Wash broccoli and chop into small pea size pieces
-Grate carrots by hand or in food processor
-Add broccoli and carrots to skillet covering the chicken
-Cover, bring to a boil, reduce heat and simmer for 7-8 minutes
2) Cook brown rice or heat tortillas
-Submerge package of rice in 1 quart of water in microwave-safe bowl
-Microwave for 10 minutes
Note: you can also place bag of rice in 1 quart boiling water for 10 minutes
-preheat toaster oven to 400 degrees
-Wrap tortillas in foil; place in oven for 10 minutes
3) Make sauce
-Mix together ginger, garlic, sesame paste, chili sauce, rice vinegar and sauce
(I use a mini food processor for this.)
-Put in large bowl
4) Combine ingredients
-Remove chicken, cool, cut into strips and place in large bowl
-Strain the veggies, saving the liquid
-Add veggies to bowl
-Add 3 TBS of liquid (chicken broth) and sauce to bowl
-Mix together well
Note: the remaining liquid is a delicious chicken broth. I often have it as a bowl of soup. Or, you can save it for the next time you need chicken broth in a recipe.
-Spoon hoisin sauce on tortillas or serve with brown rice
-Add chicken and veggie mixture
I love to cook, eat and entertain. I'm starting this in the midst of the Coronavirus as my way to spread the love.
Take a look at my Pantry List to keep your kitchen well-stocked.