Greek Chicken Bowl

September 2019 Update

I was eating a Greek-inspired rice bowl with chicken in it for dinner tonight and I recalled that I had a similar recipe here on the blog from way back when. I easily found it, so I decided to write up a few updates.

Since my husband and I both pay attention to our macros/calories these days (macros are more my focus/calories are more his, by the way), we eat a lot of chicken breast at meals. Chicken breast is such an awesome way to get protein with very little fat, and it’s so easy to flavor in so many ways. So yeah, we eat it a lot!

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Life and Garden Update + A Giant Summer Salad

For all of last month, I did something I’ve never done since I started this site: I took a break from blogging, complete with not posting on my Facebook page, logging into Pinterest, or doing any other of the tasks that seem to be required these days if one wants to keep a steady stream of traffic coming to visit their blog.

I needed the break and I’m really glad I took it. Stepping away from blogging gave me time to reflect on how different my life is now from when I first started Healthy Green Kitchen. Some examples: when I started blogging, my kids were pretty young and now they are teenagers; I was casually doing karate and now I am competing in powerlifting. I was content to sit in front of the computer for many hours every single day working on this blog and now I am not (there are simply too many other things I want to do, including becoming a nutrition and strength coach…I am currently taking the steps necessary to make this happen). I’ve been thinking a lot about how I can switch things up here to better reflect the current state of “me”. I don’t quite have it all figured out; I’m trying to just be patient and see how things here naturally evolve.

winnie abramson garden

winnie abramson garden

Something else that’s evolved quite a bit since I started this site is my garden. After focusing on expansion year after year, my husband and I recently made the decision to change direction a bit. We had built so many raised beds for veggies: I really couldn’t keep up with all the maintenance. So we made the garden smaller in order to create a space that’s more manageable. We also fenced in portion of of our yard next to the garden to accomodate five fruit trees (2 varieties of heirloom apples, 2 varieties of plums, and one nectarine) and more room for our chickens to roam.

plums_

It’s been raining a ton, so I haven’t had to water much, which is always nice. I am of course looking forward to our first cukes, tomatoes, etc. In the meantime I’ve been enjoying lots of fresh herbs, radishes and all sorts of greens daily. Here are some garden photos…I’ll share more as the summer moves along!

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Strawberry Date Silk Smoothie

We recently hosted a big brunch for family and friends who came from out of town for my daughter Maddie’s Bat Mitzvah. After the brunch, I was left with a good deal of beautiful fresh strawberries so I spent a few days whirring them into smoothies. This one, made with Silk soy milk is a … Read more

Steel-Cut Oats with Coconut and Pomegranate

Steel-Cut Oats with Coconut, Pomegranate, and Walnuts from @winnieab | www.healthygreenkitchen.com

Pacific Foods makes a variety of non-dairy beverages and they recently sent me some of their new organic coconut milks.

I’ve only ever purchased coconut milk in cans before, and I use those cans for soups and other recipes where I am looking for a creamy product with really distinct coconut taste. Pacific’s coconut milk is entirely different. It tastes light, mildly sweet (it’s sweetened with coconut water only), and quite hydrating/refreshing. It contains notable amounts of vitamin b12, vitamin D, and potassium, as well.

coconut milk

I’ve been playing around with different oatmeal recipes lately, and decided to try cooking my steel-cut oats in Pacific’s Original Coconut Milk instead of water or regular milk. I like how the coconut milk imparted a subtle sweetness to the cooked oatmeal. I portioned out the steel-cut oats cooked with coconut milk and added pomegranate seeds, toasted walnuts, plain yogurt, and a little unsweetened coconut as a garnish, then drizzled some pomegranate molasses on top to finish. So good!

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Tuna Melt + Baked Sweet Potato Fries

I’ve been a fan of Alexia Foods for a very long time, so I am very pleased to partner with them on this post. They asked me to come up with a balanced weeknight-friendly meal to share with my readers. I decided to make one of my all-time favorite easy meals: a Tuna Melt with Baked Sweet Potato Fries.

Alexia’s waffle-cut seasoned sweet potato fries are a great addition to any meal but I often serve them alongside sandwiches. The fries cook up crispy and have great flavor. I usually make tuna melts like this one for lunch, but it makes a wonderful protein-packed quick dinner, as well. Serve with a giant salad, if desired.

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