Recipe Review: Maple Cayenne Glazed Chicken

This weeks review is of Maple Cayenne Glazed Chicken - courtesy of FoodNetworks Anne Burrell.  I used chicken quarters (thigh/leg) since that is what I had on hand.  This dish is so simple to make and produces a delicious, moist and flavorful chicken. The skin is super crispy and it really packs alot of flavor. If you taste the glaze while reducing, its really spicy - but once you glaze the chicken it has just the right amount of heat without overdoing it.


I served with a side of roasted sweet potatoes and sauteed spinach.


Recipe is as follows:

Ingredients

• 2 (3-pound) chickens, wing tips, spine and breast plate removed, cut in quarters
• Extra-virgin olive oil
• Kosher salt
• 1 cup real maple syrup
• 2 teaspoons cayenne pepper

Directions

Preheat the oven to 400 degrees F.

Toss the chicken generously with olive oil and salt, to taste. Arrange the chicken on a sheet tray or baking dish lined with parchment or silpat. Roast the chicken until it is about 3/4 of the way done, about 20 to 25 minutes. The skin should start to brown and crisp.

While the chicken is roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by about 1/2 to 3/4 or until the syrup is very thick and syrupy.

After the chicken has roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue toroast for another 10 to 12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts to get too dark, cover it loosely with aluminum foil. Transfer the chicken to a serving platter and let rest about 10 minutes before serving 


Serves 8/ Estimate 585 calories.

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Halt the Salt!!

Since beginning my fitness journey I have been gradually cutting back or eliminating things out of my diet. In general I am not a big meat eater so my three main concerns are dairy, sugar and salt.

I was quite surprised at how easy it was to cut down the sugar in my diet (especially since I own a Specialty Dessert company).   I'm trying to cut down on dairy but not all dairy. It seems that at times MILK does not always agree we with.  Not all the time, just sometimes??  And its not all dairy - just MILK.  I can eat ice cream and yogurt with no problem.  So Almond milk has become a staple in my house instead of dairy milk, I love the Almond Breeze Vanilla or Trader Joe's Brand.

Now I need to tackle salt.  I am the type of person who salts my food before even tasting it.  I don't have table salt I use the sea salt in the grinders.  I keep one in the kitchen and one on my dining room table.  After doing some research I found that Americans consume 2-3X their daily allowance of sodium. It mostly comes from eating out and prepackaged  foods. So I decided to take the Halt the Salt challenge.  This challenge consists of:

1. Eating no more than 1,500mg of sodium per day
2. Comparing nutrition fact labels and choose low-sodium items
3. Eating 3-5 servings of vegetables and 2-4 servings of fruit per day.
4. Spreading awareness and encourage others to take the Halt the Salt challenge
5. Letting food companies know that you want less sodium in your food.


So take the pledge to Halt the Salt and spread the word that a low-sodium diet can mean a longer, healthier life for you and your family.  Get involved today and make a difference!

Recipe Review: Herbed Tilapia

This week I made the Herbed Tilapia from the Shakeology Recipes. Usually I bake a more meatier fish such as salmon or tuna but I needed to switch it up a little. With Tilapia being so accessible and budget friendly i decided to give it a try.  I soooo love this recipe, its super simple and really tasty.  

Recipe is as follows (1 serving): 

Ingredients:

- 6 oz. Tilapia filet

- 1 tsp. olive oil

- 1 tsp. lemon juice

- 1 tsp. dried rosemary

- 1 tsp. dried thyme 

- 2 Tbsp whole wheat breadcrumbs 

Directions:

- Top the Tilapia filet with the mix of olive oil, lemon juice, rosemary, thyme and breadcrumbs

- Place on a broiler pan coated with cooking spray

- Bake at 375 degrees for about 15-20 minutes

I also add a pinch of Old Bay and  Salt/Pepper.  Ive made with and without the breadcrumbs.  Lemon or Lime juice. Its always tasty.

The suggested sides are 1 cup qinoa and 1 cup steamed spinach, but I easily substitue brown rice and any steamed vegetable or a mixed greens salad.

Enjoy!

Chalean Extreme!

So i have been toying with different workouts trying to get a feel for a workout style i prefer and have come to the conclusion that i LOVE Chalene Johnson!  Ive been doing TurboJam for the past month and love the workout.  Great music just pushes me to work out more and harder. My fave is Cardio Party 2 from TurboJam Elite, it's in constant rotation, i probably do it daily.  I find myself in the supermarket or department store doing the moves to whatever music is playing on the p.a system !!!  Once you get the routine down its soooooo addictive.

But now its time to challenge myself, right now i just make focus on cardio and I've been wanting to do a 90day program that will include cardio and also resistance training and completely take my workout to another level.  I decided to go with Chalean Extreme. Im not looking to loose a great deal of weight, just the last 10-12 pounds, and i dont want to bulk up - just have tone and definition (in time for the summer)

I'll be following the meal guide as close as possible, and making any substitution using Michi's Ladder*.  Of course I will continue to drink Shakeology daily.

Once my dvds arrive and i start the program - i will keep you posted with weekly updates and well as the before photo, initial weigh in and 30/60/90 day stats and after photo!

*to get access to Michi's Ladder - you need to be a member of the beachbody club.  Its free -sign up here!