Would I feed Jesus a fast food cheeseburger if he were joining me for a meal? I don’t think I would. 1 Cor 6:19-20 says “Do you not know that your body is a temple of the Holy Spirit, who is in you, whom you had received from God? You are not your own; you were bought at a price. Therefore honor God with your body”.
If I keep in mind that he IS with me, maybe I can find the motivation to eat “cleaner”. Clean eating is the new “thing”. Just like all things- what’s old is new again. As a child, I ate clean although I didn’t know it. We rarely ate out. My mom cooked 3 meals a day, without “convenience” foods (unless you count the things that she had canned!). She was a stay at home mom and as such had a lot more time on her hands than those who have to go out of the home to work. But, I am a firm believer we can do better than fast food and things that come in a box!
What I’m proposing is that we all try to eat “clean-er”! I’ll admit that when I’ve been at work all day and have just gotten home after a baseball game at 7pm, I’m not that motivated to begin cooking. Ordering a pizza sounds really good – and sometimes we do!! But MOST of the time I’m cooking REAL food for my family. With that in mind, I will post recipes that are easy, do-able, inexpensive and quick, but clean. Let’s EAT!
Try this comfort food. I sliced up a container of baby Bella mushrooms and added a large bunch of spinach. I also put in some leftover chicken that I had roasted the night before. My family won’t abide meatless meals, but you can omit the chicken. I have made this recipe more than once- and it’s a keeper. It’s also versatile- you can change it up as it suits you, or if you’re missing an ingredient, make a substitution! It is a nice warm meal for a cold night.
This one pan meal, with broccoli and potatoes, is quick and easy.
Today was my first day back at school after break and my poor brain can’t handle much more so this recipe seems do-able!! Also, I’m a big fan of cauliflower, especially roasted. However, I’m not a huge fan of chicken thighs, so I’m going to substitute chicken breasts. It’s real food and (dare I say) Fast food?!? If you don’t have sherry vinegar, substitute whatever you have. Red wine vinegar would be a good alternative, but whatever you have on hand. I can’t think of a substitute for the capers, but they are easy to find, but you could leave them out. They would add a nice flavor, though–the sour element because they are pickled. Hope you like!!
- 4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
- Coarse salt and ground pepper
- 1 head cauliflower (about 1 pound), cut into large florets
- 1/4 cup fresh parsley leaves, chopped
- 2 tablespoons sherry vinegar
- 1 tablespoon capers, rinsed
Preheat oven to 450 degrees. Heat a large ovenproof skillet over medium-high. Season chicken with coarse salt and ground pepper. Cook chicken, skin side down, until skin is browned, 5 to 7 minutes. Flip chicken and cook until browned, about 3 minutes.
Place cauliflower around chicken, turning to coat in pan juices; season with salt and pepper. Transfer skillet to oven and roast until chicken is cooked through and cauliflower is tender, about 20 minutes. Remove from oven and stir in parsley, vinegar, and capers.
Here's a quick meal to fix on a weeknight. I substituted linguini for the spaghetti and just used baby bella's for the mushrooms- things I already had on hand. My family went back for seconds!! Another form of comfort food to me! Hope you like it.
I don't know about y'all, but I'm kind of getting in the mood for comfort food. I guess with school starting and all I'm in need of some comfort! One of my favorite comfort foods is chicken pot pie. This recipe was in my inbox today and it seems it may be the best of both worlds: comforting and lighter in calories. Here's to a comfortable start to the new school year! Ingredients - 1 tablespoon unsalted butter, plus 1/4 cup melted butter - 2 medium shallots, thinly sliced - 1 garlic clove, minced - Coarse salt and freshly ground pepper - 1 1/2 cups reserved stock from Poached Chicken <http://www.marthastewart.com/1057643/poached-chicken> - 2 tablespoons all-purpose flour - 4 medium carrots, cut on the diagonal into 1/4-inch-thick slices - 3 medium celery stalks, cut on the diagonal into 1/4-inch-thick slices - Poached Chicken <http://www.marthastewart.com/1057643/poached-chicken> - 3 tablespoons coarsely chopped fresh flat-leaf parsley, plus about 1/2 cup leaves for crust and sprigs for garnish - 1/2 teaspoon finely chopped fresh tarragon - 1/2 cup slightly thawed frozen peas - 6 sheets phyllo dough, thawed if frozen - Flaked sea salt, for sprinkling (optional) Directions 1. Preheat oven to 425 degrees. Melt butter in a medium saucepan over medium heat. Add shallots, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Stir in 1 cup stock. Whisk remaining 1/2 cup stock into the flour in a small bowl. Whisk into shallot mixture. Bring to a boil, whisking constantly. Reduce to a simmer. Cook 5 minutes, whisking occasionally. 2. Add carrots and celery. Bring to a boil. Stir in chicken. Return to a boil. Remove from heat. Stir in chopped parsley and tarragon. Let cool. Stir in peas. Transfer to a 2-quart (8 1/2-by-12-inch) baking dish. 3. Brush 1 sheet of phyllo with melted butter. Sprinkle with parsley leaves. Repeat with remaining phyllo, parsley, and butter; do not sprinkle parsley on final layer. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.) Drape crust over cooled filling; tuck in edges. Cut four 4-inch slits in crust for vents. Sprinkle with sea salt, if desired. 4. Bake until crust is golden brown and juices are bubbling, about 30 minutes. Remove from oven, and recut vents. Serve immediately in shallow bowls.
After doing a bit of research I am feeling convinced that as a whole, we are eating way too much processed food. Most anything that comes in a package is not good for you. I think I have already stated that in an earlier post, but maybe, you can guess, I feel that strongly about it. Sometimes I read a label and I'm just floored that a seemingly simple food has so many added ingredients! I wanted to take the sugar challenge after watching a documentary about the effects of sugar on the body and the brain. However, I didn't think, knowing what a massive sweet tooth I have, that I'd be able to do ten whole days without sugar!! Then I came across The Whole 30 program. I don't remember where I first came across it, but I was intrigued. The Whole 30 is designed to get you off processed foods, by only eating whole foods for 30 days. This program prohibits eating any kind of sugar (except in fruits) and sweeteners. Hmmm. Kicking the 10 day thing up a notch. I approached my husband about this challenge. We decided to go for it. We now have 9 days left! I feel so empowered. Like, maybe there are some other things that I can do! I also feel better! I didn't really have much to complain about before, but beginning yesterday I feel really good! This is really a challenge, but yet you eat like a king! Meat and vegetables are all at your service. You can eat till you feel satiated, but by cutting out some foods, you're automatically reducing your calories. And it's not meant to be a permanent thing. You go back on the foods you eliminated a little at a time and evaluate how those foods make you feel. Maybe there are some things you're eating that really aren't worth the way they make you feel. If you feel curious go to Whole30.com to get more information. There is a lot more information than I can share here. Then, grill yourself some meat, roast some potatoes and broccoli with some salt, pepper, garlic powder, and coconut oil and enjoy! And ghee! I have discovered something wonderful that I will continue to use! Ghee is butter that has been clarified and browned a bit. It has this wonderful nutty, caramel-ly flavor that is just out of this world!. Takes pan fried potatoes to another level. Alton Brown has a really simple recipe for it on the food network site. Give it a go!!
Chicken Noodle Soup