No doubt you are all familiar with the phrase, “if you fail to plan, you plan to fail.” This is incredibly important when you embark on a healthier lifestyle. We suggest emptying the cupboards of processed foods and replacing them with healthier whole food options as step one. Step two however, is equally important and that is equipping your kitchen with the necessary tools.
Number one on my list is a high-speed blender such as a BlendTec or Vita-Mix. Obtaining one of these is essential for making healthy smoothies (with lots of superfoods) for breakfast or making yummy nut milks and nut “cheese” sauces. In addition, a good blender can whip up a super healthy soup as quick as you can get the ingredients inside. It is, in my opinion, a must-have for a healthy kitchen.
Number two on my list of cool tools is the food processor. This cool tool saves a lot of time and makes healthy meal prep a breeze. I use it for shredding, chopping, making nut butters (which is a great money saver) and for my signature walnut-based taco “meat.”
Along with being equipped with cool tools, take the time to make your kitchen user friendly. Put things where you will be more likely to use them. If your high-speed blender is in the bottom cupboard behind the pots you will be less likely to use it. Find it a place of honor on the counter where it will be ready for action on a daily basis.
When I re-evaluated my food-prep space, I took out graph paper and created my “new” kitchen. Of course, as I travel my health path (and acquire more cool tools) the plan gets tweaked. As you know, vibrant health begins in your kitchen. With a great plan and cool tools, it’s that much easier to stay the course!
This is a simple & satisfying recipe that the whole family will enjoy.
- *Use organic whenever possible
- 6 chicken breasts, bone in
- 2 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp coriander, ground
- 1/2 tsp paprika
- 3 tbsp lime zest
- 1 C brown rice
- 2 C chicken broth
- 1-15oz can black beans, rinsed
- 1/2 C onion, chopped
- 1 carrot, chopped
- 1 tsp oregano, dried
- 1 tsp cumin
- 1/2 tsp sea salt
- 1/2 C cilantro, chopped
- In a small bowl place chili powder, garlic powder, coriander, paprika and lime zest
- Stir to combine
- Rub mixture over chicken
- Place chicken skin down in baking dish and broil for 5 minutes
- Turn chicken skin side up and broil another 5 minutes
- Take chicken out of broiler and set the oven to 350F
- Bake chicken for 30-40 minutes or until chicken is cooked through
- Place all rice ingredients except the cilantro into a large sauce pan over medium heat
- Bring to a boil
- Reduce heat, cover and simmer until rice is cooked
- Place cilantro in rice, stir to combine, serve
- *Top chicken & rice with fresh pico de gallo or salsa.
- *Substitute quinoa for rice (prepare the same)
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