“Every moving thing that lives shall be food for you. And as I gave you the green plants, I give you everything. ” Genesis 9:3

free-range-chicken-marriage
Although I feel that including vegetarian meals in your diet is the way to go, I must admit that I do love poultry and seafood, and a good steak once in a while πŸ™‚

I’m determined to stay neutral on the argument between whether people should go completely meat-free, due to love for animals, disgust on how the U.S. processes meat/poultry, or just simply for health reasons. Everyone is completely unique. Their genetic make-up, blood type, physique, metabolism, exercise, etc determine what, when, and how they should consume food and beverages. There are so many factors that make up what one person over another needs nutritionally. Go to your local bookstore. Have you ever seen so many books on the “perfect diet”? The bottom line is that there is no perfect diet!

Today’s recipe is chicken parmesan. My children all love poultry in any form, so this is an easy one. BUT, as you will see I make it healthy by substituting here and there.
Chicken parm
Ingredients:
Free-range, organic chicken breasts
TVP: these are protein packed “bread crumbs” made from soy
TVP
Parmesan cheese
Egg whites (just to coat chicken, so if small quantity just use 1 or 2)
Olive oil
1 or more cans stewed tomatoes (depending on quantity)
Italian shredded cheese blend
Fresh basil

Prepare chicken:
Wash
Coat in egg white, then parmesan and TVP mixture (with any garlic salt or spices you desire)
Saute in olive oil until sides are brown
Transfer to pan with 1/2 of stewed tomatoes on bottom of pan
Put extra pan “juices” in also
Cover with other half of stewed tomatoes.
Sprinkle italian cheese on top, and torn basil leaves here and there
Bake for 30 mintues at 350 degrees

In meantime, I have baked a spaghetti squash for about 1 hour finishing with the chicken parm. Remove the spaghetti squash, cut and pull out “spagetti” with a fork, removing the seeds into a bowl.

Serve chicken parm with spagetti squash, add spoonfuls of the drippings in pan (tomatoes) onto squash, add a green salad and voila…great, healthy meal!

Beverages: Normal 70-90 ounces water, 2 cups coffee in AM, large unsweetened iced tea
Exercise: Trail ran with dog, about 5 miles. about 20 minutes yoga
Breakfast :
Old fashioned oats, cranberries, trail mix, almond milk, 1 pack sugar in the raw
Lunch:
Typical salad with deli turkey – greens, broccoli, carrots, mushrooms, red pepper, olives, avocado, oil and lemon juice for dressing.
Snacks: Yogurt smoothie with banana, peanut butter
Supper: Rotisserie chicken with stir fry veggies

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