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So...here it is! My first recipe blog....
Eating healthy can be really hard, just try to have that conversation next time with your doctor. I recently did, and we both ended the conversation laughing because we both understood just how ridiculous the topic of nutrition is becoming in America. "Eggs are bad for you, eat the whites only." "NO! Eggs are really good for you! You NEED the yolk for fat and vitamins." "AVOID EGGS ALL TOGETHER OR YOU WILL DIE." An egg has literally been a debate for the last 10 years. Give. Me. A. Break. (Or a crack.....get it?)
If you want to check out a really good video link on nutrition, check out ZDoggMD's feature on nutrition below. The guy is not only educated and smart (he's a MD) but he's funny as heck too.
Now, I am not going to sit here and pretend like I am the professional, registered dietician that I think everyone should go visit and experience at least once in their life. That said, with my formal education in athletic training, having spent 8-ish years working, learning and being around elite athletes in the Division 1 collegiate setting, i've gotten plenty of exposure into what works, and what doesn't. The best athletes I know, have a healthy, consistent, and BALANCED diet. Nothing fancy, nothing crazy, nothing that involves a billion pills, or drinks, or powders or patches. Just good, whole food, with balance.
BALANCE
That word is a very strong one for me. Balance for nutrition, for life, for relationships, for exercise. I am the A-type of person that LOVES to perform things at the EXTREME. Everything must be done to perfection. So, getting to this place of balance has never been an easy thing for me. But, all good things come with hard work and long-term consistent execution, amirite? I digress and head back to the food part of the blogging. This part of the blog is only featuring the Moroccan Chicken. For the side dish, we made Golden Raisin and Pistachio Couscous!
GRILLED MOROCCAN CHICKEN
(Original Recipe by: Jenn Segal, Once Upon a Chef)
Serves: 2
Ingredients
3/4 lb. boneless, skinless chicken breasts (I went to my meat counter and asked for that exact amount, of the trimmed chicken breasts. It makes prep work easier)
1/8 c. extra virgin olive oil (forever now known as EVOO)
1/2 tsp. kosher salt
1/2 tsp. sugar
3 garlic gloves, minced (I didn't change this from the original recipe. I LOVE garlic. Half this if you don't)
1 tsp. smoked paprika (this is different from original recipe. I LOVE smoked paprika. I will always used smoked instead of regular - I think it gives it another level and depth of flavor.)
1/2 tsp. ground cumin
1/4 tsp. ground coriander
1/8 tsp. ground ginger
1/8 tsp. ground turmeric
1/8 tsp. ground cinnamon
1/16 tsp. cayenne pepper (or more if you like things on the spicy side. I don't recommend more than 1/4 tsp.)
Directions
Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness.
Mix all ingredients except chicken together in a 1 gallon zip-lock container bag. Place pounded chicken breasts inside bag. Press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours. (Note: I am not patient. I didn't wait 5 hours..I waited 1 hour and it tasted GREAT. I bet it would taste even better if I waited, whatever.)
Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook. Let rest 5 minutes before serving. Enjoy!