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veggies

Roasted Chicken and Roots with Apricot

October 13, 2015 by Joni Leave a Comment

Roasted chicken always makes me think of Sunday dinner. Here’s a simple recipe packed full of vitamins and minerals. The apricots add a nice variation on an old classic!

Get creative. If you aren’t an apricot fan then leave them out and add some fresh rosemary and thyme to the mix. There are no rules! Just have fun in the kitchen and enjoy clean eating.

Ingredients:

o 2-3 boneless, skinless chicken breasts

o 2 carrots, peeled and cut into 1-inch pieces

o 2 beets, each cut into 1-inch pieces

o 1 butternut squash, peeled & seeded, cut into 1-inch pieces

o 2 ½ TBSP extra virgin olive oil

o ½ cup dried apricots

o 2 TBSP water

o Sea salt and pepper to taste (optional)

Directions:

Heat oven to 450 degrees. In a large glass bowl, stir cut vegetables with 2 TBSP of the olive oil. Pour prepared vegetables into a glass baking dish in a single layer; roast for 10 minutes (vegetables will not yet be all the way tender).

In a large pan on medium, heat the remaining olive oil (approx.. ½ TBSP); cook chicken on both sides, approximately 4 – 5 minutes each, until lightly brown. Remove from pan.

Add the chicken to the vegetables in the glass baking dish; add the dried apricots and 2 TBSP water. Season lightly with salt and pepper, if desired.

Cover with foil and roast chicken, vegetables and apricot together, 15 minutes. For the last 5 minutes, remove foil. Serve together, including cooking juices if you like.

This is the ultimate Fall comfort food!

Filed Under: Healthy Eats Tagged With: chicken, recipe, root veggies, vegetables, veggies

Eat Your Way to Youthful Skin

September 10, 2015 by Joni Leave a Comment

As we age, eating foods that help boost our body’s production of collagen retains our vibrant glow. This recipe does just that. The salmon is rich in Omega-3 fatty acids that help promote plumper skin,  while the red and orange veggies help us fight the free radicals and enzymes that break down our dwindling collagen supply.

The best part? It is delicious!

Always use wild caught salmon!
Always use wild caught salmon!

Salmon with Red and Orange Vegetables

Serves 2-3

Ingredients:

  • 2 King salmon (wild) fillets, washed and patted dry, skin on
  • 1/2 butternut squash, peeled and cut into cubes
  • 6 garlic cloves, peeled and chopped small or minced
  • 1 red pepper, chopped
  • 1 bunch kale, chopped or torn into small pieces
  • ½ cup of vegetable stock
  • 2 to 3 TBSP extra virgin olive oil or coconut oil
  • 2 TBSP fresh-squeezed lemon juice
  • 2 TBSP water
  • Sea salt and pepper to taste

Directions:

Place cubed butternut squash and chopped garlic in a plastic zip bag with 1 TBSP olive oil; close tightly and shake/massage bag until all cubes are well covered with oil and garlic is evenly dispersed. Pour into a glass baking dish and cover; bake at 350 degrees for 20 minutes, until squash breaks easily when pierced with a fork. Keep covered and set aside.

Pour 1 tablespoon olive oil into medium sauté pan. Add chopped red peppers and kale. Sauté on medium, stirring until tender, about 10 minutes. Remove from pan and add the cooked pepper and kale to the butternut squash/garlic dish, re-cover and keep warm.

Pat dry the salmon very well to prepare for grilling or sautéing. For sautéing: Add 1 TBSP olive oil to clean pan and pre-heat on medium-high until oil is hot. Add the salmon fillets to the pan, skin side down, and immediately reduce the heat to medium-low. Sprinkle the salmon with a dash of salt and pepper. Halfway through cooking, add 2 TBSP lemon juice and 1-2 TBSP water. Cook on medium-low until salmon is light pink inside.

When done, place the salmon fillets on a platter; drain the vegetables and place them around the salmon. Serve warm.

Filed Under: Healthy Eats Tagged With: recipe, salmon, veggies

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