How to cook healthy
One reason I think people don’t eat a whole food diet is they over complicate cooking. Cooking healthy isn’t complicated. I agree there are complicated dishes. But if you don’t enjoy cooking or you are just a beginner cook there are several dishes you can make that are easy and don’t take much planning.
Just the other day I made roasted chicken and roasted carrots. Chicken is more time consuming only because of the amount of time it takes to cook if you are using bone in chicken, which I prefer. My preference is to use chicken thighs, there is plenty of meat and it’s juicy. Plus, it’s very easy to prep ahead of time and keep in the fridge till you are ready to put it in the oven. Trust me, I raised two kids alone while working 40 plus hours a week. Simple meals on weeknights were key to us eating healthy, not to mention on a budget.
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Making roasted chicken is not a tightly guarded secret and can easily be found all over the internet. This is my easiest method. When you take the chicken out of packaging wrap lightly it in a paper towel, this will dry the skin and make it crispy when cooked. Season the chicken with salt (I prefer sea salt) and you can add pepper (of any kind). My favorite is black pepper, garlic powder, onion powder, and turmeric. Just make sure you at least season it with salt. Then drizzle some coconut oil or olive oil over top. Now put it in the oven at 400 degrees (F) for 1 hour. When you take it out of the oven just let it sit for 5 minutes before serving.
To make the roasted carrots chop up the carrots into really whatever shape you prefer. I usually do coins or small sticks. Take a sheet of aluminum foil put the carrots on the aluminum foil then season the carrots with salt and you can add any other preferred seasoning. This really depends on my mood and what I have. In this picture I used fresh thyme and fresh tarragon. Then drizzle with coconut oil or olive oil. Wrap up the foil into a pouch and put in the oven at 400 degrees (F) for 30 minutes.
I like to make the chicken and carrots together because you can cook them at the same temperature. Just put the carrots in the oven 30 minutes after the chicken then they will both be done at the same time.
Planning in Advance
If you are planning in advance to say make this on a weeknight, both the chicken and carrots can be prepped the night before. Just cover the chicken while in the fridge, then take both out of the fridge while your oven is warming up. Another idea is, if you have children or adult child (like a husband, lol) who are old enough to use the oven unsupervised, just have them put the prepped food in the oven while you are headed home. I would do this when my oldest was a teenager. It would take me about an hour to get home, I would call him when I was getting on the subway then when I got home the chicken would just be ready to come out of the oven.
In the picture above is what a typical complete meal would be for me. The sweet potato is leftover, since sweet potatoes are typically big I usually only eat half in one sitting. Then I’ll warm up the other half for another meal. The greens are red leaf lettuce, chopped, with balsamic vinegar drizzle. This whole meal took a little over one hour to make, with little actual kitchen time.