The Fit and The Flavorful

I've been on a health kick lately. At my age, I am reaching the point where time is running out on getting into shape. I literally feel like the time has come for me to get the job done though as I really got tired of being winded just walking into work from the parking lot and taking one flight of stairs. What's this got to do with food you ask?


A very HUGE part of this getting healthy stuff starts with eating habits. I am not on a diet as much as I am on an eating plan that has me eating smaller meals more often while keeping a close eye on things like protein and carbohydrate intake. I need to consume a certain amount of each per day. That's taken a lot of food research and when you couple that with what has become a very intense workout (props to my trainer Rudy Hernandez of the Spartan Pit www.spartanpit.com ), well, progress is being made. I have actually found that eating healthy does not have to be difficult, nor is flavor a struggle. It's just about being creative.


Take the recipe I am sharing with you this week. It's my take on a chicken salad. I've eliminated all fried foods and sauces and such from my meals, (except for cheat meals, I will write more about this glorious moment in my week in a future post) and so I am regularly roasting chicken breasts in the oven for use during the week. Here's how the recipe goes:


Spinach Chicken Salad with Serrano Ranch


3 oven roasted chicken breasts off of the bone

30 leaves of fresh spinach, stems off (yes count them and as you do take off the stem end) :)

1 stalk of celery, finely diced

2 tablespoons Wickles Banana Peppers, chopped (found at Central Market)

2 tablespoons of Serrano Ranch Dressing


Cube the chicken into 1 inch pieces. Chop the spinach leaves finely.
Combine them in a bowl. Combine with the diced celery and the chopped banana peppers.
Add the dressing and fold to combine.

Serve open-faced on a slice of whole wheat bread, toasted.


Its a great healthy sandwich, and can have many variations. (I actually use less dressing and am thinking that a ginger vinaigrette might be a good way to flavor it.) Substituting dried cranberries or golden raisins would be a great combination. Sliced red grapes and maybe some toasted slivered almonds would add a nice sweetness and texture as well. Use your imagination and have fun with it.


The chef in me will always have an affinity for food of all types, and I will keep cooking and eating cuisines of all kind. I have just decided it's time to be smarter at doing it, ensuring that Lord willing, I will be cooking, eating and writing about it here for a long time to come.

May your week be blessed! As always, take care of each other, eat with a passion, cook with your heart and remember...

Food is love...