We are almost officially done with our five-week vacation from the law and are getting back on the healthy eating bandwagon (and back to this blog). Some recent inspiration came from this New York Times “Well” blog post that’s apparently very popular:
So far, lots of thwacked chicken breasts sauteed with spice rubs (hello, cinnamon! hello, tumeric!), cabbage-y veggies (kale, brussel sprouts, broccoli), and swiss chard. (That’s four out of 11. Not a bad start.)
This was a good, basic kale recipe that I used for a kale/chard combo:
The NYT also recently did a story on chicken breasts (A Fallen Star of French Cuisine, Restored to Its Silver Platter), which was a nice coincidence, since we’ve embarked on our annual January chicken/fish/veggie diet. The article contained several recipes that looked pretty good. The first was this one we tried, adapted from big-deal chef Eric Ripert:
As I’m new to liking mushrooms, I still have no clue what oyster mushrooms are. I used what I could find, which was cremini shrooms, and they whole thing tasted great.
And by the way, since the chicken breasts sold at our grocery store (and probably yours) are so big, we’ve taken to thwacking (fun!) them and sharing one between us. It’s been more than enough, especially with all those greens on the plate. Give it a try, eh?