In my attempt at being more healthy, I am going organic. It's not an instantaneous thing, but I'm slowly moving in that direction. I bought a new organic cookbook, " Anna Getty's Easy Green Organic" and figured I would share a few recipes that I just tried out today. (and they were scrumptious, if I might say so myself) :)
Double Lemon Chicken Breasts with Fresh Tomato Basil Salsa
For the salsa you will need:
5 plum tomatoes, seeded and cut into 1/4 inch cubes
5 large fresh basil leaves, thinly sliced
1 tablespoo minced garlic
2 tablespoons olive oil
pinch of salt
pinch of pepper
For the lemon chicken you will need:
3/4 cup all-purpose flour
1 tablespoon grated lemon zest
salt and pepper to taste
8 skinless boneless chicken breast fillets, pounded until 1/2 inch thick
grapeseed or canola oil for cooking
2 to 3 lemons, halved
1. To make the salsa, combine all of the ingredients in a bowl and mix well. Set aside.
2. To prepare the chicken, combine the flour, lemon zest, and salt and pepper on a flat dinner plate. Using a fork, mix together until thoroughly combined.
3. Wash the chicken breasts and pat them dry. Dredge each fillet in the flour mixture, making sure to coat both sides. Set aside.
4. Heat a large saute pan over medium heat and add the grapeseed oil, using just enough to coat the bottom of the pan. Add the chicken fillets in batches, cooking each side until lightly golden (about 2 minutes per side). Before removing the chicken from the pan, squeeze generous amounts of lemon juice over each piece. Serve topped with the basil salsa.
Balsamic-Broiled Asparagus with Shaved Parmesan Cheese
You will need:
1 1/2 pounds asparagus, trimmed
2 tablespoons balsamic vinegar
1/4 cup olive oil
salt and pepper to taste
one 2 oz piece Parmesan cheese
1. Preheat the broiler.
2. Lay the asparagus in a single layer in a large gratin dish.
3. In a small bowl, mix together the vinegar, olive oil, and salt and pepper. Pour the dressing over the asparagus and bake for about 20 minutes, or until tender but still firm.
4. Let the asparagus cool and then transfer to a small plate or serving dish. Using a potato peeler, grate 6 to 8 thin pieces of Parmesan and crumble the cheese over the asparagus.
Here's a picture of the final product. (ok, it's not the best picture, but it was taken with a simple point and shoot camera, so perfection can't be expected) It was as yummy as it looks. (in case you were wondering)I've also tried some other pretty great recipes. I've made a healthy chocolate mousse (yes, it is possible!), almond berry cereal, and a berry smoothie. (which all turned out well and tasted delicious) It's amazing how better I already feel now that I've started eating organic. I've also started burst training along with some weight training and running throughout the week. It feels great to get outside and enjoy the weather while exercising. I highly recommend it. You can also go with a friend. You can help motivate each other to run further that you would normally.
Whether it's running or walking with a quickness, doing weight training, or going for a hike at Radnor, I encourage you all to get out and get some fresh air and exercise. You'll feel better and you'll have a chance to "disappear" for a while in nature. (well, you can do this at Radnor...unless your house just naturally has a ton of plants)
Alright, that's it for now! Let me know if you've got any great recipes or if you try these, let me know how they work out for you!
