Why do this?

DO WORK! It's a saying used to motivate people, particularly at the gym, or in my case, at CrossFit.



DO EAT! In my experience, when people work out they are afraid to eat. In reality, it's not the case. It's more that they don't know what to eat. It's ok to eat. In fact, when you're working out, you HAVE to eat!



Over two years ago, I got fed up with how I looked and felt so I decided to embark on a "lifestyle change" (I refuse to say diet). That included exercise and eating right. Over the years, I have learned a lot about nutrition, what to eat and what not to eat. By no means do I claim to be a nutritional expert. I'm just some schmo that's learned from reading and speaking with people that are smarter than me.



That being said, I've developed various recipes using natural and organic ingredients that were not only lower in calories and tasted great, but are also good for you!



CrossFit is supposed to be hard, eating right shouldn't be! So work hard and DO EAT!!

Monday, April 28, 2014

Bruschetta Chicken Topped with Wilted Baby Arugula - 240 Calories

This weekend I discovered arugula. It's a nice green leafy vegetable with a slightly peppery flavor. Since it's new to me, I'm trying to think of ways to use it and this is one I came up with. Most bruschetta recipes call for olive oil but I don't use any for this recipe.

7 Ounce boneless chicken breast pounded to 1/2 inch thick
2 Plum tomatoes, dices
1 Cup of baby arugula
4 Basil leaves, coarsely chopped
1 Tablespoon balsamic vinegar
2 Teaspoons crushed red pepper
Garlic powder
Black pepper
Salt

Preheat oven to 450 degrees. Place the diced tomatoes, basil, balsamic vinegar, and crushed red pepper in a mixing bowl. Salt and pepper to taste and place the bowl aside. Spray a nonstick pan with olive oil from the misto and heat on high. Sprinkle both sides of the chicken with salt, pepper, and garlic powder then sear each side. Place the chicken on an oven pan and spoon some of the bruschetta mixture on top of the chicken and bake for 10 minutes. After 10 minutes, spread the arugula on top of the bruschetta and put it back in the oven until the arugula is wilted. Once wilted, remove it from the oven and place the chicken on a plate. Spoon some of the bruschetta liquid from the mixing bowl over the top of the chicken.
Serves 1
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