A Healthy Revolution!

As a member of Lifetime Fitness, I receive a copy of Experience Life Magazine on a monthly basis, and have been an avid reader for many years.  This magazine is much more mainstream now - if you have not been introduced to it, I'd recommend picking up a copy (I believe you can find it at Barnes and Noble and natural food stores) or subscribing!  I am really excited about a new revolution highlighted in the most recent issue, started by the editor of this magazine, Pilar Gerasimo.  As the site explains, the revolution "calls for a movement of health-motivated individuals to reclaim their well-being, and in the process, change the world for the better."  I cannot think of a better way to kick off 2011 than to join this Revolution at http://www.revolutionaryact.com/.  Check out the Revolutionary Act manifesto and tons of other health-full resources there.  There is no better example that you can set for your family than to commit to making healthy changes in the new year and this is a great place to start!


On that note, check out this recipe from Real Simple Magazine that I made last night.  This is going into rotation - quick and simple, my little guy and my hubby both loved it.  The flavor combination was amazing!  I used skin-on chicken breasts (Trader Joe's) rather than thighs, then pulled the skin off and carved the breast meat - it was so juicy and tender!  I substituted dried herbs that I had on hand and added some chopped spinach to the bean mixture, as well.  Here is the link to the recipe and the recipe is also below!  http://tinyurl.com/36l7ovj

Chicken with White Beans and Tomatoes

Serves 4| Hands-On Time: 10m | Total Time: 50m

Ingredients

• 2 15.5-ounce cans cannellini beans, rinsed
• 1 pint grape tomatoes
• 4 sprigs fresh thyme
• 4 sprigs fresh oregano, plus leaves for garnish
• 2 garlic cloves, smashed
• 1/4 teaspoon crushed red pepper
• 2 tablespoons olive oil
• kosher salt and black pepper
• 8 bone-in, skin-on chicken thighs (about 3 pounds total)

Directions

1. Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
2. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.

By Vanessa Seder,  January 2011