What is better food, better health?

Am I a paleo blogger? No. Do I believe health starts with nutrition? Absolutely. If you're looking for a manifesto on clean eating and arguments in favor of a paleo lifestyle, you won't find it here. Check out The Whole9. In fact even if you're not looking for something radical check that site out anyway. It's a great starting point. It's got links and articles and a whole bunch of science - data - about nutrition and how our bodies use macronutrients. I'm not a licensed expert but I listen to experts who back up their claims with real compelling data. And I've tried a few different things to "eat healthier" over the years - Weight Watchers, Zone, starvation (that was a brilliant one) to name a few. Nothing has been better for me and yielded better results than eating low glycemic with a paleo foundation (it's actually similar to Zone too, but with less precision). I have a busy schedule, a two year old, a husband, a full time job, I work out and I have a closet for a kitchen. I figure there must be a few people out there who can relate to some of that. I used to think eating healthy and making time for regular meaningful exercise was "hard." It really just takes some guidance, awareness, and enthusiasm. So here's a start - here's what I cook and eat (and sometimes what I read).

Tuesday, April 9, 2013

Mushroom Onion Chicken

Ingredients:
2 chicken breasts
1 medium onion*
3-4 cloves garlic
1-2 Tbsp Extra Virgin Olive Oil
Salt & pepper
Click here for Mushroom Gravy recipe

Supplies:
Large nonstick pan/skillet with lid
Pair non-scratching tongs
Small nonstick egg pan

Slice onion into thin slices. I used a whole onion because I used part of it to prepare the mushroom gravy. Mince the garlic. Put all the onions and garlic into the large pan, drizzle with half the EVOO and heat on medium-low heat, stirring/tossing occasionally. Meanwhile, slice chicken breasts into thin slices and season with salt and pepper. In small pan, heat a a small amount of the EVOO on medium to medium-high heat. Sear chicken strips quickly to get a golden color on each side then use the tongs to transfer and add to the large pan. Do this in batches if necessary. When all chicken has been seared and it is all in the large pan, cover the large pan, and turn heat to low. Keep slowly simmering and toss occasionally. Remove 3/4 of the onions and add to the sautéed mushrooms to be used for the Mushroom Gravy. Chicken is cooked when juice run clear.

This recipe is almost identical to the Chicken Breast and Sweet Potato recipe I posted previously. In these photos I served the chicken with Mushroom Gravy and garlic cauliflower mash. Not the most exciting and colorful meal but tasty and easy.





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