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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Summer Fun + Cold Cucumber Soup

sunflower

It’s been almost a month since I last wrote a blog post: I don’t think I’ve ever taken this long of a break! Why the silence? No particular reason except that I’m having a fun summer ;)

I haven’t taken any big trips or done anything super exciting: I’ve just been tending to (and eating/cooking from) my garden,

evening garden | healthy green kitchen

borage

cukes, tomatillos, pattypan

harvest

flowers

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Spicy Lacto-fermented Pickles + A Weck Jars Giveaway

Once a month, I feature a chapter from my book and partner with the folks from MightyNest on a related giveaway. This month, I’m focusing on the health benefits of cultured foods. Read on to learn more about how nutritious these can be, and you’ll have the opportunity to enter a giveaway for beautiful jars in which to make your own delicious versions.

spicy lacto-fermented pickles | healthy green kitchen

Naturally cultured foods and drinks are teeming with vitamins, live enzymes, and natural probiotics (bacteria that are helpful for reducing the amount of harmful organisms in the intestines). These were prevalent in the diets of our ancestors, yet they’re not frequently consumed by most people today. Cultured (aka lacto-fermented) foods are good for everyone, but they are particularly useful if your digestion is poor or your immune system is weak (75% of your immune system’s cells reside in your digestive tract!). Cultured foods foster a healthy digestive environment, and contribute to optimal wellness overall.

spicy lacto-fermented pickles | healthy green kitchen

How lacto-fermentation works: Bacteria known as lactobacilli convert sugars and starches into lactic acid. The presence of lots of lactic acid results in a food that’s exceptionally nutritious and much less prone to spoilage. Before there was refrigeration and before foods were canned to extend their shelf life, they were naturally preserved in small batches using the lacto-fermentation method. Examples of lacto-fermented foods and drinks include yogurt, kefir, miso, kombucha, and vegetable preparations such as kimchi, sauerkraut, and lacto-fermented pickles.

spicy lacto-fermented pickles | healthy green kitchen

I try to include at least one serving of something that’s been lacto-fermented in my diet every day, but I eat more when I have any sort of digestive issue going on or on the rare occasion that I have to take antibiotics. You can purchase high quality versions of cultured foods at natural food stores, but I think knowing how to make your own is a good skill to have (plus you’ll save money). In the photos for this post, you see lacto-fermented asparagus, carrots, and cucumbers. I’ve included the recipe for the cucumbers below, along with some of my favorite fermentation resources.

Lacto-fermented vegetables are a good place to start if you want to begin making your own cultured foods. These are particularly beneficial for you because they contain many nutrients as well as fiber: you can add them to all sorts of dishes as condiments. I’ve been making my own cultured vegetables for years: once you get the hang of the process, you’ll see how easy it is (you don’t need much more than veggies, salt, and a little time), and you’re sure to become hooked. Then you can look forward to always having some cultured veggies on hand to enhance your meals…and your health!

(Text adapted with permission from my book One Simple Change: Surprisingly Easy Ways to Transform Your Lifeby Winnie Abramson. Copyright 2013 by Chronicle Books.)

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Seared Wild Salmon with Spicy Brown Butter Corn and Cucumbers

If you read my post about why and how to choose fish wisely, then you know that I think wild Alaskan salmon is a great choice for those who eat fish. I generally gravitate toward Asian flavors when I make salmon- and I typically utilize the broiler or grill- so when I spied the recipe … Read more

My Favorite Garlic Dill Pickles

dill pickles

These are by far the best pickles I have ever made. They are crisp, with the perfect amount of dill and garlic. Not too tangy or salty. A little sweet. Calling them my favorite is saying a lot, since I’ve spent the summer thus far making jar after jar of pickles. I’ve mentioned how I … Read more