I’ve been trying to find some sort of balance in my life that past couple months. I feel like I’m busier than ever, yet I’m doing so much less than what I did last year. Just over a year ago, I had a brand new baby, was vigorously wrapping up my book, The Belly Burn Plan (while trying to burn off my own belly) and finishing up my master’s degree.
Today, I’ve got an adorable one year old who still isn’t walking (makes life slightly easier!), two beautiful girls in school all day, a charming husband and a career I adore. I really have nothing to complain about. Nonetheless, there are days when I’m scrambling to make a healthy dinner.
Food and nutrition are huge priorities for me and my family. I know I could cut corners by making prepared foods, but I choose not to do that because the benefit of whole foods keep my family healthy. It’s as simple as that. It’s certainly an investment, but I’d rather pay now for healthy food than later for sick care. So far, it’s working.
Last week I asked my two girls – who are 7 and 9 – to sit down and write five meals (each) they’d love to have for dinner. This immediately eliminates the problem that the kids don’t like what’s on the table. I told them that foods like mac-n-cheese, pizza and hot dogs were off the table, so to speak. They actually came up with a few great ideas. Their ideas made planning meals on my end so much easier. Half the battle is conquered.
This Chicken and Spinach Stir-Fry was one of their ideas. I added a little bit of corn to the recipe at their request. I’m not a huge fan of corn because so much of it is genetically modified in the US. I always buy organic, but realize that cross-contamination between GMO and organic crops is a possibility.
Spinach is really the rockstar of this meal. It’s a great source of vitamin A, C, K and E. It’s also a known cancer-fighter and anti-inflammatory food. The recipe calls for quite a bit of fresh spinach, but it wilts down fast. If you’ve ever cooked with fresh spinach, you know what I mean.
Chicken and Spinach Stir-Fry
1 pound chicken breasts (about 2 breasts), cubed
3 5-ounce packages of fresh spinach
3/4 cup sweet corn, frozen
3 tablespoons gluten free soy sauce
2 tablespoons coconut oil + 1 tablespoon separated
1 cup basmati rise, rinsed thoroughly
2 cups water
1/4 tsp chili powder
1/4 tsp paprika
1. In a medium pot, add rice and coconut oil to two cups of boiling water. Reduce heat, cover and allow to cook for 15 to 18 minutes.
2. In a large pan or wok, heat two additional tablespoons of coconut oil over medium-high heat.
3. Add cubed chicken and cook until the pieces are cooked through and golden brown on the outside.
4. After chicken is done, remove from pan and set aside.
5. Add corn, spinach and soy sauce to pan or wok, still at medium-high heat. Cook until spinach is wilted (about 3 minutes), stirring continuously.
Add a 1/4 teaspoon of chili powder and 1/4 teaspoon of paprika to the chicken in step 3, just before removing from pan.
Your meal is ready. Scoop about 1/2 cup of rise onto each plate, followed by spinach mixture, and finally the chicken. Serve hot and enjoy!
I plan to have a slew of simple and healthy over the winter, so stay tuned. Get a copy of The Belly Burn Plan for your kitchen. It’s loaded with 65 recipes for breakfast, lunch and dinner! If you already have the book, this recipe is good for all four body types (Apple, Pear, Inverted Pyramid and Hourglass). If you’re an Apple, be sure to give yourself a generous serving or the chicken, but go easy on the rice. For Pears, eat a moderate amount of chicken, but indulge a little more on the spinach. Inverted Pyramid and Hourglasses should eat as the recipe suggests.