I get a lot of questions about what I am in regards to my diet. There was a time in my life when I thought restriction was just about the only way to lose weight, and along with restriction comes the labels…completely gluten free, completely paleo, completely vegan…but that makes me completely crazy. When I made my lifestyle change (or diet makeover as I like to call it) I wanted to drop the labels and the guilt. What’s a diet without the guilt?! A whole lot better…
I eat a lot of vegan meals, but I am not vegan, I enjoy things that are gluten free, but I can eat gluten; for me this is something that has given me the freedom I need to maintain a healthy lifestyle for the long run. I don’t want to pretend like I can give up my favorite foods for the rest of my life, because one: I cant, two: I do not have to, and three: I do not want to.
I wanted to post two recipes from this week. It’s fitting that they are two very different recipes, but that is just reflective of the way I am trying to live my life, enjoying all that it has to offer! One dish is vegan and sweet, the other is a savory one for the meat lovers, both are healthy and delicious!
Dijon Chicken Breast with Roasted Veggies
2 chicken breasts, sliced thin into four breasts
1/2 cup dijon mustard
2 tsps dried sage
handful of cherry tomatoes
sundried tomatoes to top
salt and pepper to taste
1/2 head of broccoli, trimmed
1 bag brussel sprouts, trimmed and cut in half
1 tbsp coconut oil
1 tsp garlic powder
salt and pepper to taste
Preheat the oven to 400 degrees. Slice the chicken breasts lengthwise to thin them out. Place breasts on a baking sheet lined with foil. Spread the dijon evenly over the breasts. Season with salt, pepper and sage. Add the cherry tomatoes and bake in the oven for about 25 minutes. in a different pan throw in your trimmed veggies. Melt the coconut oil in the microwave and pour over, season with garlic powder, salt, and pepper. Cook the veggies on a lower rack at the same time as the chicken! Serve chicken on top of veggies with sundried tomatoes, and enjoy!
Peachy Cream Coconut Steel Cut Oatmeal
1 1/2 cups light coconut milk
1/2 cup quick cook steel cut oats
2 tbsp chia seeds
1/4 cup unsweetened coconut flakes, toasted
1 peach, sliced
In a saucepan, boil the coconut milk. Add the oats and reduce to a simmer. Cover and cook for about 7 minutes, or until the milk is mostly absorbed and desired consistency is reached. Add the chia seeds and stir. Slice the peaches and lightly toast the coconut in a pan on medium-low heat. Place the oatmeal in your bowl and top with sliced peaches.