[Gourmet Nutrition: The Cookbook for the Fit Food Lover]
It’s no secret that I enjoy writing and blogging, but just as much as I’m a sucker for pen & paper (and the keyboard), I’m just as much as a sucker for reading.
And I’m not talking about reading blogs or the latest celebrity fashion advice found in InStyle.com. While I do appreciate my fair share of those kinds or reads, I’ve always been more of a flip-through-the-pages, fresh-from-the-press kind of girl.
I love snuggling up with a cup of soothing chamomile tea with raw honey and a good book in those last minutes before bed. It puts your mind and body at ease, letting you escape to a different place for a little while, a place that doesn’t include worries, thoughts, text messages or tweets. A place of calm.
Lately, I’ve been purchasing a plethora of wellness related books, mostly do to my studies at Institute for Integrative Nutrition and recent launch of my health coaching business Zesty Living. While learning new information every day about health, wellness and nutrition, I also like to keep up-to-date on the latest finds by reading books, studies, and lengthy articles.
Here’s what’s my book shelf right now:
1. Superfoods: The Food and Medicine of the Future by David Wolfe (This raw foods guru takes you on a journey through powerful superfoods like gogi berries and cacao.)
2. The Ultra Mind Solution by Mark Hyman (Packed with information regarding the incredible healing powers of food, specifically ways to overcome anxiety and depression while boosting your brain power)
3. Gourmet Nutrition by Dr. John M. Berardi, Michael Williams & Kristina Andrew (More so a recipe book than an actual book, but brilliant nonetheless! I can’t put this book down; it includes beautiful pictures and recipes for the active soul from Curry Lentil Chicken Soup to Fruity Cashew Quinoa.)
4. Food Energetics by Steve Gagne (An in depth look at the way food effects our emotions and energy. I especially love this book as I’ve come to really enjoy my lectures on food and mood, and hope to continue my knowledge in this area/ continue to incorporate my findings into my health coaching sessions)
5. 3-Season Diet by John Douillard (A great take on seasonal eating, understanding your personal dosha, and reaching your ideal weight by Ayurveda expert John Douillard)
More healthy reads to come! Have a wonderful evening, and do yourself a favor: pour yourself a cup of herbal tea and head toward your bedroom. You know you want to…
Could that coconut chicken get any crispier? And to think – it’s BAKED!
Remember how I mentioned my new recipe book Gourmet Nutrition: The Cookbook for the Fit Food Lover the other day on my blog? Well, I’m happy to say I successfully prepared one of the recipes for dinner the other night. I chose to make the Baked Chicken Strips prepared with my own simple Smashed Red Bliss & Sweet Potatoes. The chicken strips were absolutely delicious, and the coconut added a joyous crispy, sweet treat to the end. I topped off the dinner with a mixed green Italian salad and a bottle of wine, of course!
Want to re-create this here summer meal for your family? See how I did it below:
Baked Chicken Strips*
*modified & quadrupled the recipe (p.114) from Gourmet Nutrition as I was serving 4 to 6 people
-2 packages boneless skinless chicken breast tenderloins (the recipe called for whole chicken breasts cut into strips but this was easier)
-few pinches salt & pepper
-few pinches Paprika
-2 large eggs mixed with 4 TB water
-1 c. cornflake crumbs (The recipe called for whole wheat breadcrumbs, but I used corn due to my gluten sensitivity)
-1 c. grated coconut
-Olive oil cooking spray
1. Preheat oven to 350. Season chicken with salt, pepper and paprika. In the meantime, whisk the egg and water together in a mixing bowl and set aside.
2. Blend the breadcrumbs and coconut together in a larger mixing bowl. Then dip the chicken tenders first in the egg mixture, then the breadcrumbs mixture until well-coated and alas on an olive-oil coated cookie sheet.
3. Bake until golden brown for about 25 minutes.
~Serves 4 to 6 people
[Find more tasty recipes from the book & learn more here]
Next we have my Simple Smashed Red Bliss & Sweet Potatoes to pair with the chicken!
-3 medium sweet potatoes
-3 small to medium red bliss potatoes
-4 TB Smart Balance Butter
-salt & pepper
1. Clean potatoes thoroughly, brushing off an excess dirt. Boil the potatoes for 25 to 30 minutes, or until done. (You want to be able to easily slide a knife down the middle)
2. Drain the potatoes and move to a large mixing bowl. With skin still on, “smash” the potatoes with a hand-held blender, or fork. You want the consistency to be well-mixed, but still a little chunky.
3. Add in salt & pepper and butter, and mix well.
Lastly, we have our Italian Mixed Green Salad
-bag mixed greens, rinsed
-1/2 cucumber, diced
-2 small tomatoes on the vine, chopped
-1/2 avocado, sliced
-handful fresh mozzarella cheese, grated
~Top with a refreshing dressing made with olive oil, lemon & salt and pepper
The finished product: