Look good to you or just eh? Maybe not as good as a cheesy casserole or a rib eye steak with some french fries and salad dripping with ranch BUT this is longevity…What I mean is this is the kind of food my family can easily eat that is healthy and will keep us vibrant. We’re not vegan or even vegetarian (yet) but we do want to start making better decisions concerning food.
I’ve gotten pretty decent about making nutritious dinners primarily because I’m determined to feel better. The last few years I lost my way in that aspect. Cheese, cream, sugar, carbs and ranch dressing were what my diet composed of and I promise you that my health suffered. I think that I’m pretty resilient to this damage but I’m hoping that my family and I adopt better eating habits. I was the first to add fruit to each of Juju’s meals but I wouldn’t touch one myself. I easily used 7 grain bread on his peanut butter and jelly but dug in to French baguette because it was warm, doughy and comforting. Why did I neglect myself so much? While there is NOTHING wrong with eating white bread and ranch, it should not be 90% of your diet. Right??? I would also get up early to fix Brian and Juju a wonderful breakfast but yet I would eat a protein bar standing up while they sat at the table and enjoyed each others company.
I did it to myself…
Anyway, here I am ready to give my body the nutrition it needs and deserves and this is why I roasted veggies tonight, made some delicious whole wheat pasta and barbecued some amazing chicken!
Here is exactly what I did so I would have it super easy tonight:
Woke up at 6:45 am, made coffee, peeled and chopped carrots, chopped shallots and garlic, washed my broccolini, green beans, asparagus. Placed all the veggies in a large ziploc bag with lemon juice from one lemon, a few tbs of olive oil, Maldon sea salt, pepper, dried rosemary or any other dried herbs you may like. Placed the Ziploc in fridge.
Placed 6 chicken legs in a bowl with some low fat buttermilk I had in the fridge, lemon juice, rosemary, thyme, Maldon sea salt and pepper, covered and that went in the fridge too.
Boiled water for my whole wheat pasta and when that was cooked and drained, I added 3 cloves of crushed garlic, olive oil and sea salt. Placed in a tupperware and in fridge!Tonight all I did was set the oven to 425 degrees, lay the veggies on a baking sheet and cooked for 25-35 minutes. Set my pasta cold on a serving dish topped with Parmesan. Brian barbecued the delicious chicken and DONE! Dinner was healthy, easy and very good!P.S Loving Maldon Sea Salt!