Monday, September 8, 2014

We are What we Eat

We are what we eat.  If you put junk in your body you will feel tired, bloated and perhaps even pained.  I recently got a reminder of this when traveling downstate.

I was craving a coffee for our drive, but the local coffee shop was out of the way so we went through the drive-thru of a popular fast food chain.  I ordered a black coffee, but my husband was hungry so he ordered some chicken nuggets.  As soon as he was done eating he felt sick and developed a headache that ended up lasting for two days!

My husband and I rarely eat fast food so are bodies are not used to the processing agents they have in them.  His reaction was likely his body rejecting the unrecognized chemicals.  If you normally eat clean, you will feel it when you eat something processed or preserved with chemicals.

 The food you eat counts. Your body needs to know how to break it down. If you can't pronounce it, your body can't either. It knows what to do with an apple...I can't say the same thing for Dimethylpolysiloxane (listed ingredient for chicken nuggets)- used as an anti-foaming agent, this industrial chemical is typically used in caulking and sealants and comes with a list of safety concerns. 

Instead of chicken nuggets try these hand-held chicken tacos.  I promise, you can pronounce all the ingredients.
My Gift to You
This dish is a wonderful weeknight, on the go type of dish. The best part? These chicken tacos are good cold or warm. If you are looking for a quick dinner solution that is also easy, here it lies. When you have extra time in your week, grill the chicken and onion, get the toppings clean, chopped and ready to top a warm tortilla. You can make a whole family dinner or feed one throughout the week. Need to take it with you? Assemble, wrap in waxed paper or plastic wrap and go.

Grilled Chicken Tacos with Radish, Lime and Cilantro    

-2 boneless, skinless chicken breasts
-1 TBSP ground cumin
-1 garlic clove, chopped
-1 tsp salt
-1 tsp black pepper
-1 TBSP oil
-1 Vidalia onion, cut into large slices
-2 to 3 radishes, thinly sliced
-1/3 cup cilantro leaves
-1 lime
-Salsa Verde (click for recipe)
-plain Greek yogurt for garnish (optional)
-4 whole wheat tortillas

In a large bowl, toss the chicken, onion, garlic, oil and seasoning together. Allow to marinade for 30 minutes (at least) for best results.  Grill the chicken and onion on separate sides of your cook top until both are well done and slightly blackened in parts. Allow the chicken to cool for a couple minutes and then chop into medium pieces. Add to your warm tortilla and top with radishes, cilantro, a squirt of lime, salsa verde and Greek yogurt. Serves 2 adults. 

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