The Feel Good Food Plan from healthyish of 2018 begins January 2!
At the beginning of the year, every one and his mom usually embarks on their new year resolutions, and general attempt at getting into good habits. I thought this plan was well thought out and includes shopping lists, and wonderfully (pictured) recipes. I might give this one a go this year since I cannot join on the church-wide fast.
So you want to feel amazing this year? Forget the detox. The Feel Good Food Plan is a mind-body-belly strategy for getting the most out of 2018. It’s not about counting calories or cutting out foods. It’s about finding joy in healthy cooking through whole foods, simple techniques, and tons of flavor. Starting on January 2, we’re cooking five just-so-happen-to-be healthy dinners each week for two weeks. We’re mastering lunch prep once and for all. We’re getting out of our breakfastruts. We’re getting all kinds of inspired. And we’re eating dessert. Obviously!
All the recipes are dishes we’d cook any time of year. The dinners are made to be cooked in under an hour, with ten or fewer ingredients that are easy to find in the grocery store. We left out preservatives and refined sugars, and many of these recipes are already gluten-free and Whole-30 friendly. Some, like this broccoli and tofu and these cashew noodles, are naturally vegan. If you want to know how to adapt a recipe, leave us a comment on Instagram or email us at firstname.lastname@example.org and we’ll try to help. Above all, this plan is flexible. You can cook the recipes straight through or work them into your regular cooking routine.
Want in? First off, make sure you’re signed up for the Healthyish newsletter before January 2, so you always know what to cook each night, and follow us on Instagram, where we’ll be giving away free stuff and sharing extra tips for mastering the Feel Good Food Plan (and life) in 2018.
Don’t forget to get a copy of their PDF plan in case it’s not available later in the year… Because anytime is a good time to start good habits!
Pizza is a heavy rotation in the month also, and recently we have been experimenting with homemade doughs. Today we changed from all purpose to bread flour… Still perfecting the recipe for you guys. But here’s a picture of our latest creation!
Nitrate free pepperoni, red onions, white button mushrooms, mozzarella cheese, and pizza sauce. I tried to put pineapple on it but was quickly vetoed… It was cooked in a Lodge cast iron pizza pan traditional oven this time, as opposed to the non stick pizza pan for the Breville, and we made the crust much thicker than our usual pizza. Recipe is definitely getting there…
J accidentally got chicken juice on the extra tomatoes so we decided to Crock Pot the leftover ingredients which turned into pork stew! We used mostly what we had in the fridge and pantry to make it. Turned out pretty good!
Pork shoulder, tomatoes, diced tomato can, onions, garlic, white wine, turkey broth, small yellow potatoes. Over rice, because, I am Asian and that’s what I eat. …Also because I didn’t have bread of any kind.
We are still working on a recipe for you on our ranch kabobs, but this recipe works so well with chicken. This particular picture was made with chicken breasts, though historically we used chicken thighs. I think thighs still work out better, it’s much juicier. This guy marinaded overnight in the fridge and was grilled in a Pit Boss. We might need to add more acid for the breasts in the future.
Basic ingredients include dry ranch powder, garlic powder, olive oil, salt, pepper, rosemary. J skewered it with tomatoes and white onions. Don’t forget to soak skewers for at least 20 minutes before putting it on the grill!
Grandma L had graciously provided our Thanksgiving stuffing recipe this year – sticky rice! This is a variance of that recipe using various items from the pantry. Feel free to substitute chicken for turkey broth, and ham for chicken or pork. The rice seasoning I added was from the company Seto Fumi Furikaki, found in the glass containers!
Clay Pot Rice w/Ham & Mushroom
add rice to pot, cover with turkey broth
add mushrooms & ham, stir occasionally
let simmer for 30-40 minutes until risotto or desired consistency
Adding more broth will allow this recipe to be more congee-like. Less cook time yields more of a soup.