Welcome to a new year. I have changed some things around on the blog and of those changes Healthy Girl is now revamped for ’18! I’m so excited!
Let’s be real for a minute. I made the challenges of 2017 too easy. Increasing your water intake, upping your activity, and changing around your eating here and there. This year I want to place focus on other areas.
But food, y’all.
Food is the one thing I just cannot walk away from (this includes the dessert table.) In honor of this I’m focusing a lot of my Healthy Girl posts on fuel.
Fuel is really what food is.
The key the idea of fuel is very simple. So today’s little lesson or what have you is a discussion of fuel and then a really awesome recipe.
Did you realize your body is just like a car? It is. The body is a car that carries around who you are. It is the transportation for your spirit. (The light in my cab sees the light is on in your cab and honors it.) Just like your car your body needs regular maintenance and also a little “push water” to keep it going up and down the street, road, and freeway.
So your car gets gas – good ole 87 or maybe flex fuel or maybe top of the line high octane crap I refuse to pay for.
The body gets fuel too – but it’s called food.
What we put in, just like a car, will determine how well our bodies will “run.”
If you put diesel in a gas car then you’re going to have a bad experience. It will also cost you alot of money to correct the issue.
Whereas if you put highly processed or loads of fast food or maybe salt laden and laboratory food in your system it will cost you a lot too.
Eventually, a car that is neglected (oil change lately? Don’t go there!) will fail to operate. Eventually, a body that is neglected will do the exact same thing.
In cars its the motor that blows.
In people it’s the motor and the computer – the heart and brain.
A lot of the time our bodies will give us fair warning something is up. Your car does this too – it runs strange or sputters. Sometimes it takes a few attempts to crank.
When it comes to our bodies it can be anything from numbness and tingling to skin conditions, failure to produce adequate amounts of insulin, head aches, lethargy and then your left arm not operating.
But just like your Lexus, Kia, Honda, Toyota, or Suzuki you can totally control the majority of vehicle and body problems by simply making wise choices.
It is January – I’m guessing a lot of you are looking to do this for the next 15-45 days.
Let’s transform your economy car into a luxury model. Shall we?
At first I thought I would do a post about grocery shopping but no. I digressed because we can do that on the next Healthy Girl post. Go ahead and blow some funds on crap you do not need but Pinterest said it was a good idea <wink!>
No, I wanted to do the car analogy <check!>
And give you an awesome recipe from my kitchen!
Do you like Mexican food? I do BUT after visiting Mexico I do not like this crap they feed us in America. It’s laden down with junk. In Mexico it isn’t – the food there is light and fresh! It doesn’t come on transfer truck already made with tons of salt, sugar, and words I cannot pronounce.
I give you:
Mexican Flair Thighs & Rice (with salad)
You will need:
2T Olive Oil & 1T set aside
2T Unsalted Butter
4 Chicken Thighs (trimmed)
4 Campari Tomatoes (core them and slice or dice them)
1/2 a head of ice berg lettuce
2t chili powder
1.5 cups of long grain white rice
3 cups of water
2 corn tortillas (cut into one inch pieces)
1/4c sour cream
1/4 cup sour cream
1t minced garlic
1 large skillet
1 small skillet
Tongs or spatula
1 medium bowl
Here’s how we do it:
In a large skillet, over medium high heat, place in your 2T of olive oil and 2T of butter.
Once it is hot toss in your chicken thighs. Sprinkle with sea salt and black pepper. Cook on each side for roughly 7 minutes. We want our chicken cooked thoroughly!
Next up add your chili powder and cumin to the pan and mix it about. I toss the chicken in it for about a minute.
Pour the rice in the pot of chicken and spice and stir it around so it is coated in the seasonings. Then pour in three cups of water and bring it all to a nice boil. After it boils reduce your heat to medium low, cover, and let cook for about 25 minutes.
While your chicken cooks you can place your attention on your salad.
In the medium bowl place your tomatoes. Cut the half head of lettuce the way you prefer it for your salad. Place it in the bowl.
Stir together the mayo, sour cream, and garlic in another bowl. Season with salt and pepper as preferred. Add just enough water to make this dressing one you can pour. Set aside.
In the small skillet place the remaining 1T of olive oil and heat over medium heat. Once it is hot place your one inch slices of tortilla in, sprinkle with a bit of sea salt, and toast them (tossing about regularly) for five to seven minutes (when they are crispy they are ready!)
Back in the main skillet – check to make sure the liquid has been absorbed and the rice is ready.
Grab four plates – plate the chicken and rice add the salad to the side and drizzle some dressing over the top.
Kids like it too!
This recipe is using real food! You made the dressing, made the tortilla chips, made the rice – take that mass producers! Watch your intake of rice (it will fill you up and it will bloat you), enjoy your protein, and love your salad. Easy on the dressing since it’s our fat for the meal! (But oh so tasty!)
Try this and let me know how you like it. It makes a good change up for Taco Tuesday!
And before I close up for this post – Happy Birthday, Heather Bramlett over at My Glittery Heart enjoy your special day!