Verdant https://www.verdantholistic.com heal your body | free your mind Sun, 19 Mar 2017 08:02:09 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 https://i0.wp.com/www.verdantholistic.com/wp-content/uploads/2017/03/cropped-verdant-favicon.jpg?fit=32%2C32&ssl=1 Verdant https://www.verdantholistic.com 32 32 230980938 The First Batch Cook https://www.verdantholistic.com/the-first-batch-cook/ Sat, 18 Mar 2017 20:39:24 +0000 http://www.verdantholistic.com/?p=1 Continue reading "The First Batch Cook"

]]> One of my good friends inspired me to post this batch cook meal plan. I realized I’d been putting it off, thinking I didn’t have any good pictures and feeling intimidated by the fact that this is The First Blog Post. Perfectionism is a dangerous vice, but a higher cause is a good solution. Even when it’s tough to beat perfectionism for my own good, I can at least do it for the good of someone else. So, tonight I whipped up this meal that makes tons of leftovers to eat during the week and snapped a bunch of subpar but totally doable pics. I’ll probably end up editing this into separate recipes and figure out the formatting at some point, but I’m pretty stoked that it exists. Thanks for getting me to take the leap, Magic M!

  • Herbed Chicken Drumsticks
  • Roasted Cauliflower & Carrots
  • Simple salad with Honey Sesame Dressing

 

HERBED CHICKEN DRUMSTICKS

  • 2 packs organic free range chicken drumsticks (~10 large drumsticks)
  • 2 Tbsp organic extra virgin olive oil
  • 1/2 tsp organic garlic powder
  • 1/2 tsp organic onion powder
  • 1/4 tsp organic dried oregano
  • 1/4 tsp organic dried thyme
  1. Preheat oven to 400F
  2. Lay drumsticks on a large baking pan, and drizzle with the olive oil. Use your fingers or a brush to evenly coat the drumstick, making sure that the bottom is coated in oil so it doesn’t stick to the pan
  3. Sprinkle evenly with the garlic powder, onion powder, oregano, and thyme.
  4. Bake for 30-40 minutes (set your timer for 30), or until the internal temperature is 145F. It will continue to cook after you take it out of the oven
  5. Allow to rest 10min before serving. Put the whole tray in the microwave to keep it warm if they’ll fit.

 

ROASTED CAULIFLOWER & CARROTS

  • 1 head of organic cauliflower
  • 4 large organic carrots
  • 3+ Tbsp organic extra virgin olive oil
  • 1/2 tsp organic garlic powder
  • 1/2 tsp organic onion powder
  • 1/4 tsp organic sea salt
  1. After you pop the drumsticks in the oven, chop the cauliflower and carrots into large-ish bite sized pieces. Include the cauliflower leaves, they taste delicious chopped and roasted with the veggies!
  2. Arrange the chopped veggies on the pan and drizzle with 2 Tbsp of EVOO. Toss with large salad utensils until evenly coated (By large salad utensils, I mean that big fork/spoon combo you use to serve salad. I’m trying to save you some dishes here… or if they’re not big enough, just use a couple of spatulas.)
  3. Use the remaining 1 Tbsp of EVOO on any veggies that look dry. If that’s still not enough oil to lightly coat your veggies, use a bit more.
  4. Sprinkle veggies with the garlic powder, onion powder, and sea salt. Toss again, until the spices are evenly distributed.
  5. Bake at 400F for 20 minutes. Toss the veggies again, and then bake for another 10-15 minutes until the edges of cauliflower are golden brown and veggies are tender.

 

SIMPLE SALAD WITH HONEY SESAME DRESSING

  • 2 Tbsp Bragg’s apple cider vinegar
  • 2 Tbsp organic toasted sesame oil
  • 1/2 Tbsp raw honey (preferably clover or wildflower)
  • 1/8 tsp sea salt
  • 1/8 tsp garlic powder
  • Large handful of mixed organic greens
  • 1 Cucumber
  • 1 Bell pepper
  • 1 large carrot
  • 4 radishes
  • 1 avocado
  1. After the veggies go in the oven, start making the dressing. Combine the apple cider vinegar, sesame oil, honey, sea salt, and garlic powder in a small jar and shake well to combine.
  2. Chop all the vegetables into thin slices, the size you’d want to eat in a salad (except the greens – keep those in the fridge till you’re ready to serve). Separate one serving for your salad tonight and store the rest in the fridge. You’ll use those throughout the week.
  3. Once the chicken and veggies are out of the oven, toss your handful of greens and chopped veggies with ~2 Tbsp of salad dressing. Salt and pepper to taste. Add more dressing if desired.

Done! Enjoy 🙂

]]> 1