Just about daily, NGPTers consume healthy fats – generally nuts, natural nut butters, olive oil, and avocado. Our approved foods list offers a few other options, though I encourage my bootcamping clients to stick to these basics as they learn the program. Since we’re not currently in a bootcamp, I’m going slightly rogue!
I happen to LOVE green olives. I mean love them. Apparently my grandfather ate green olives to curb his desire for nicotine while quitting smoking. So I thought, perhaps he shared them with me when I was little, creating this love. Apparently, he quit smoking before I was born…soooo, there goes that theory. I can’t imagine that a food my grandfather ate frequently previous to my birth would affect my taste preferences, but I like to think it’s a connection I have to my late Grandpa Coan. So this recipe goes up to him:
Easy Bistro Chicken http://www.myrecipes.com/recipe/easy-bistro-chicken-10000000393422/
- 2 Tbsp olive oil, divided
- 4 chicken breast halves
- 1 cup chopped onion
- 2 garlic cloves, minced
- ½ cup chopped celery
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup red wine vinegar
- 1/8 cup sliced green olives
- 1/8 cup capers
- 1 Tbsp Splenda
- Dash of ground red pepper
- 2 bay leaves
- 2 14-oz cans no-salt-added Italian-style diced tomatoes, undrained
Heat 1½ teaspoons of oil in a large nonstick skillet over medium-high heat. Add chicken breast halves to pan; sauté 2 min on each side or until lightly browned. Remove from pan. Add 1½ teaspoons of oil and remaining chicken pieces; sauté 2 min on each side or until lightly browned. Remove chicken from pan. Heat 1 Tbsp oil in pan. Add onion and garlic; sauté 5 min. Add celery; sauté 5 min. Add basil and the remaining nine ingredients. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 20 min. Uncover and simmer 25 min or until chicken is tender. Discard bay leaves. Serve as is or over miracle noodles, spaghetti squash, or spiralized zucchini! Makes 4 protein/fat servings.
Coach’s Notes: drain and rinse olives and capers to eliminate as much extra sodium as possible. I have seen no salt added tomatoes with garlic, basil, and oregano; however, if you can’t locate them, just use regular salt-free tomatoes and add some additional Italian spices.
Foods and smells often send us back to childhood or spark forgotten memories. Unfortunately, oftentimes these foods are not terribly healthy ones. Luckily for me, green olives, in moderation, are both on plan and bring happy thoughts to mind of Grandpa. What foods are meaningful to you? Feast with your favorites, feast with memories, and as always…FEAST ON!!!
~Coach Lauren
