“Food is a central activity of mankind and one of the single most significant trademarks of culture.”~Mark Kurlansky
I’ve developed a serious habit of reading labels at the store. In the beginning grocery shopping took me quite a bit of time. Now that a lot of labels are somewhat familiar, the process is not as frustrating. I honestly think that not knowing what I eat would make life so much less complicated. Man, those labels are so scary sometimes. I mean – you read it and the list of unrecognizable ingredients is way longer that the ones that actually are real food. And then no wonder, why so many people are obese or dealing with diseases mankind has never dealt with 20, 30 or 100 years earlier.
Needless to say – almost every morning you’d see me on a stroll to work on the high street of Vilnius carrying a lunch box, accompanied with some snacks that would help me through the day. I’ve been doing this for at least a couple of years and no, I don’t do it every single day – on average I eat out once, max twice a week. It is not rocket science to prep a quick and healthy meal and once you turn your head around it, it doesn’t take too much time either. Once you make it a habit to think a couple of lunches ahead, the rest is a no brainer.
I don’t eat meat, but my man does. Although he’s perfectly happy (in fact he insists) that we always cook something that both of us eat, I still like to sneak in a treat for him and cook some meat. You really can’t go wrong with juicy chicken breast and oven baked potatoes.
Ingredients:
- 2-3 tablespoons olive oil
- 3-5 cloves minced garlic
- 1 tablespoon crushed black peppercorns
- 2 chicken breasts
- 0,5 kilo baby potatoes
- Smoked paprika
- Salt
- Parsley and pistachio pesto
In a bowl combine olive oil with garlic and crushed peppercorns. Whisk together with a fork, place chicken breasts in the bowl and turn several times to coat with mixture. Let marinate for 30 minutes to 1 hour. Heat an indoor grill pan or outdoor grill until very hot. Sprinkle chicken breasts with salt and cook for 3 to 5 minutes on each side or until cooked through.
Halve baby potatoes, toss with olive oil, smoked paprika (to taste) and some minced garlic and bake in the oven at 180C degrees until cooked (20-30 Minutes).
In the meantime prepare parsley and pistachio pesto and serve. He loved it!
Bon appetit!
Raspberry Flavor 