I’m not a health freak. Let’s clear that up upfront.
I haven’t studied anything related to food or health. Unless you count reading food blogs and food-related articles. It’s only passion that drives me to cook/bake and blog.
Therefore I’m not going to tell you to eat this and don’t eat that. We can eat whatever we feel like. The trick is moderation & enjoyment. Like, I’ve had cholesterol sticks the other day, fried cheese rolls. They were delicious. I enjoyed them. I didn’t starve myself afterwards, and I didn’t think how shall I burn those calories. I indulged in that stick and allowed it to crunch under my teeth and let its hot filling ooze in my mouth. In addition, whenever I feel like it, and I know I haven’t had lots of fatty food during the day (you see what I did there? Moderation) I treat myself with a chocolate cupcake (preferably from cinnabon) and let its creamy frosting stick to the bottom of my mustache.
It’s all about wise decisions. You have to know what you eat and know how to balance your intake. Isn’t this the principle of diets? Let me hear your “YES” dietitians!
I have bought one skinny pants for work. Skinny pants and jeans are not my thing but there’s no harm in trying. These pants shall be my measuring tool. I will know when I’m getting fat and when I’ve lost some weight (or feeling less bloated). I should NOT exceed this weight. This pair of pants should fit. Always.
And I have to lose a bit of my belly. And get active. And exercise.
But ain’t nobody got time for that.
As part of a balanced diet, this is a low-fat recipe. Barely any fat, excluding the oil, Olive oil that you might add. I will not label it as low-fat because it’s misleading. Low-fat is usually mentioned when low or reduced fat products are used. But here, no fatty ingredients are added. Except olive oil, which is good fat.
I was surprised by how delicious and creamy roasted garlic is. Raw garlic is one thing, roasted is another.
I’ve never liked onions and garlic as a child.
Now I don’t care if I’m gonna smell like onions and garlic. I wanna enjoy the full flavor.
The way the garlic paste squirts out of the garlic head makes you wanna dip your fingers and lick. I did in fact lick a bit of the unusually sweet cream but decided to reserve it for the vegetables roasting in the oven and the marinated chicken I served on the side.
This is one of those easy dishes that go with my sister’s theory of cooking.
“Dump everything together, give it a stir, apply heat and you’re done” EASY.
Marinated chicken in marinara sauce with coriander and garlic roasted vegetables
- 2 boneless chicken breast. (use with skin on if you prefer)
- Salt & pepper
- Dried oregano
- 1 medium onion
- 3 garlic cloves
- Salt and pepper
- 1 tsp (up to 1 tbsp) dried oregano
- 1 tsp (up to 1 tbsp) dried basil
- 2 fresh tomatoes, diced. (or 1/2 a can canned tomatoes)
- 1 cup chicken stock (or vegetable stock or water)
Coriander & garlic roasted vegetables
Seasonal vegetables. I used,
- 1 head of garlic
- Salt and pepper
- Handful of Coriander
- 5 tbsp Olive oil
- 4 tbsp lemon juice
- Toss the chicken in oil, salt, pepper and oregano.
- Heat a skillet.
- When very hot, lay the chicken breast and enjoy the sizzle.
- Leave it to brown then you’ll be able to easily flip it browning the other side.
- Set aside.
- Finely chop the onion and mince the garlic
- Heat a deep pan adding oil and tossing onions and garlic on medium heat until soft and translucent
- Add salt, pepper, oregano and basil and stir
- Pour the tomatoes and cook for 2 minutes or till the tomatoes wilt
- Pour in the stock and bring to a boil
- Simmer for 15 min
- Lay chicken in a small oven pan
- Scoop sauce over the chicken and bake for 30 minutes until the sauce reduces
- In the meantime, roughly chop the vegetables; quarter the onions, cube the potatoes, zucchini and carrots, and separate the cauliflower and broccoli into little trees.
- Cut off the top of the garlic head and wrap in foil and roast for 30 minutes
- Arrange the vegetables in a baking tray, Drizzle with oil and season with salt and pepper.
- Cover with foil and roast in a hot oven for 30 minutes or until they’re at your desired texture. I like mine while still a little crunchy.
- Open the wrapped garlic and leave to cool
- Squeeze the garlic from the bottom into a bowl
- Add oil, lemon, salt, pepper and chopped coriander.
- Pour over the roasted vegetables and toss to coat
- Uncover and roast for 5 more minutes
Serve chicken and sauce with vegetables on the side.