We are strong believers in making as many meals at home, from fresh ingredients, as possible. It isn't always easy to start from scratch but the benefits are huge. Try to make a list on Sunday of your meals for the week, prepare a grocery list and have what you need on hand. Easy access is one of the biggest excuses for reaching for a chemical ridden, high fat, high sugar and/or high sodium snack. There are always better alternatives and it starts with thinking about what you are putting into your body and knowing what ingredients are put in your food. Cooking your meals at home instead of eating out is one of the first steps towards a healthier you. What appears to be a healthy salad can be worse for you than a fast food burger. Your diet is a huge component in attaining the results you want to see and feel as well as the energy you need to get through your workouts. To help practice what we preach, we'd like to share some of our own recipes as well as some gems that have been shared with us. Here is one of my personal favs:
Homemade Chicken Pot Pie
Skinless Roasted Chicken or 2-3 chicken breasts cooked and cubed
1 can low sodium cream of chicken soup
1 can cream of potato soup
1 medium onion - chopped
2-3 cups mixed vegetables (fresh or frozen)
1/2 cup cheddar cheese
pinch of paprika
pie crust (we prefer Pillsbury)
Pre-heat oven 400 degrees
Place base pie crust in pie dish
Steam onions and mixed veggies in saucepan on med-high until tender and vibrant colour
Mix vegetables and chicken in a medium bowl
Spoon vegetable/chicken mixture into pie dish
Mix canned soup and paprika lightly
Spread the soup mixture on top evenly right to the edges
Sprinkle cheese on top
Roll top pie crust and pinch edges of crust together
Cut four slits on the top of the pie
Place on baking sheet and slide in oven for 20-30 minutes (until edges of crust are browned)
No comments:
Post a Comment