It's the middle of the week, coming off of a 3 day holiday weekend and I haven't gone grocery shopping yet. So whatever is in the fridge will have to do. Rey, always makes sure we got a few bags of boneless / skinless chicken breast, and a mix of assorted veggies and fruit. We always keep #bananas in our house for fast energy boots, and smoothies, and helping to ease digestive upset, it's one of the easiest whole food that mother nature created, plus it's so inexpensive and one of the best to go snacks. Some of our favorite veggies to keep on hand are #mushrooms , #redonions , #redbellpeppers , #spinach , #cucumbers and #asparagus to either rough chop, dice or slice, for stir fry or roasted in olive oil like the asparagus spears. Prep time for this veggie salad no more than 10 minutes, and the spears were just brushed with Olive Oil and spread on a backing sheet. The #chicken breast was also brushed with #oliveoil and seasoned with #mrsdash lemon pepper and #hawaiiansalt, both pans went into a 375 degree oven, the asparagus for 25 minutes and the chicken for 45. This dinner dish is a really good example of how you should proportionate your macro-nutrients, having a portion of (protein - chicken) (carbohydrates/fiber - veggies / fruits) (fats - olive oil) and we prefer drinking lemon water with our meals. So here's our Wednesday evening meal, it's not hard to eat healthy, and it's not expensive either, just keep things in your kitchen that you always like to eat, if you do your family will be happy with your home cooked meal, and you'll be happy that you made it.
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