I cook, really, I do!

From time to time, I have mentioned food on this blog. Usually in the framework of food-coma’s and colitis-triggers. I am no gourmet or foodie, I get annoyed when people say “I love to eat” (no shit, you’re alive), I am happy having oatmeal for dinner on any given night, and I will equally scarf lasagna and apple pie for breakfast. I can not tell (nor do I care to) the difference between a $7 and a $700 bottle of wine. I also think it is absolutely dispicable how little interest the average person takes in the quality of their food. Or in what chemicals and hormones are in it.

I am guilty of microwaving frozen veggies on a regular basis, and I use the “I don’t have time” excuse even though, as with everyone else, it’s bull. But I do think it is really important for everyone to know how to prepare a basic, well balance meal.

Typically, when I decide to cook something from scratch, or bake anything at all, I start off following the recipe, but inevitably end up with a product many steps divorced from the intent because I get distracted or confused or forget a step.

Therefore, I almost exclusively use idiot-proof recipes. That is to say, I really don’t use recipes much at all. Rather I follow some simple rules of cooking, or turn to “The Joy of Cooking” or the internet if I get stuck, or make a total mess.

As part of our healthy living project (which you can see here), my sister-in-law (who is an AMAZING baker/chef) posts recipes regularly. She also contributes to Mandee Miller’s FitFlashes every few weeks. This is my 3rd contribution to Mandee’s content. I thought I would share it here as well, because I often live by this recipe and I think it’s really important for people to know that even if you are busy and lack cooking skills (or recipe following skills), you don’t have to be condemned to frozen veggies and fast food (or rubbery/slimy) poultry!

Campfire Chicken

This recipe is extremely forgiving in regards to both your vegetable choices and seasoning choices. The iteration below includes protein, vegetables, and starch so it’s a complete meal for one! I call it a “campfire meal” because when I was a kid my mother would make a version of this, in tin foil, right over an open fire when we’d go camping. To make multiple servings use a casserole (or glass lasagna pan).

I choose to use cage-free, hormone-free, organic chicken, and organic vegetables. And I hope you do too.

Pre-Heat oven to 400°F

What you need:

Tin foil

1 chicken breast or 2 thighs

1 Zucchini

1 Yellow Squash

1/4 Red Onion

1 small sweet potato

1 Tbsp Olive Oil

Seasoning of choice (generic Italian works well with 1/4 tsp of garlic added)


1 tsp Basil

1/2 tsp Oregano

1/2 tsp garlic powder

Salt and Pepper to taste

Slice the sweet potato thinly so it will soften and cook with the softer veggies. Chop others to bite size. Place all vegetables on tin foil. Mix in olive oil and seasoning by hand, coating veggies evenly.

Before adding oil and seasoning

Place chicken on top. Seal the tin foil like a burrito. Bake in the oven for 25 minutes, or until chicken is cooked and vegetables have softened.

Chipotle ain't got nothin' on me!

Eat right out of the tin foil if you’re dining alone, or make it look like a far more sophisticated preparation by serving on a plate with a dinner roll for guests! (see photo at top)

For more recipe’s and awesome fitness advice and inspirations, check out Mandee’s FitFlash (blog) here. Scroll down to view the “Kitchen Creations”.

Look at me trying to be all well-rounded and stuff…now back to obsessing about The Boson Marathon and running in general!


One response to “I cook, really, I do!

  1. I also really like the Ziplock Steamer bags for cooking raw veggies. I know the microwave isn’t ideal but I use it all the time. In fact, my last child didn’t eat hardly any store bought baby food, he ate real veggies and meats which were mostly cooked in the steamer bags. Love them!


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