There's always time for healthy eating.

When it comes to healthy eating, most people think it's just too much work and they simply don't have the time. It's just easier to get a "healthy" sandwich from a sandwich shop (gross). That's not the case if you simply plan ahead! Below are just a few items that can be included in your weekly meal preparation. Grilled chicken is my absolute go-to protein source. While I still enjoy the occasional deli roast beef, mixing in grilled Smart Chicken helps significantly reduce reduce sodium and preservatives. I tend to cook at least 1 of these other items every week so I have healthy options ready to go for lunch or dinner any day of the week. A big goal in preparing my food is to have options that can be eaten right away, reheated or eaten cold straight out of the refrigerator! A little extra time spent in the kitchen in one sitting can save a number hours throughout the week, and they taste great! 

Seasoned Grilled Chicken

It doesn't get easier than this. Lightly season boneless/skinless chicken breast with Plowboys Fin and Feather seasoning and grill on both sides. Thats it! Keep an eye on cooking times which will vary based on thickness of the chicken
Plowboys Fin and Feather is THE BEST seasoning I have found for chicken and salmon. 

Baked Butternut Squash

  • Peel outer skin of squash with a carrot peeler.
  • Chop squash into 1/2" - 3/4" cubes
  • Toss into a tupperware and lightly sprinkle with olive oil and your favorite vegetable seasoning (I prefer salt and pepper)
  • Place on a baking sheet and put in a 425 degree oven for 10 min
  • After 10 min, stir around on baking sheet and cook for another 5-10 min depending on tenderness
  • Cubes should be easily cut or poked with a fork when done
  • Do not over cook to avoid mushiness

Tri Colored Quinoa 

  • Measure and rinse 1/2 - 1 cup tri color quinoa (amount depends on how often you think you will eat it)
  • Bring 1 - 2 cups of water to boil and add quinoa (double water based on amount of quinoa measured. 1/2 cup quinoa = 1 cup water)
  • Bring water back to boil, then reduce temp to simmer
  • Cook, covered, until all water has evaporated

Quinoa can be eaten plain or mixed with some of your favorite foods. I prefer to add as a topping on garden salads or mix with baked asparagus (see below) and chicken.

Baked Asparagus (recipe coming soon), Tri-Color Quinoa & Sliced Avocado. Serve as a side dish or add a grilled chicken breast for an amazing meal.