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Starting a garden? Here is a chart for our zone with the schedule from starting from seed to putting in the ground. If you have not started tomatoes yet, no worries-you probably know someone who has extra plants and will share (I have extras and I will share!)
8 ounces carrots, diagonally sliced into 1-inch pieces
3 tablespoons extra-virgin olive oil, divided
2 teaspoons ground coriander, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons lemon juice
2 tablespoons chopped shallot
1 tablespoon whole-grain Dijon mustard
2 teaspoons honey
1 pound fresh asparagus, trimmed
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
Step 1 Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness. Arrange on one half of a large rimmed baking sheet. Arrange potatoes and carrots in a single layer on the other half of the pan. Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 15 minutes.
Step 2 Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Step 3 Remove the pan from the oven; switch the oven to broil. Stir the potato-carrot mixture; arrange asparagus in the center of the pan. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables. Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes. Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.
Serving Size: 1 Piece Chicken, 3/4 Cup Potato-Carrot Mixture & 6 Asparagus Spears Each
352 calories; 13.8 g total fat; 2.3 g saturated fat; 63 mg cholesterol; 599 mg sodium. 910 mg potassium; 30.7 g carbohydrates; 5.7 g fiber; 8 g sugar; 27.6 g protein; 10781 IU vitamin a iu; 23 mg vitamin c; 184 mcg folate; 72 mg calcium; 2 mg iron; 62 mg magnesium; 3 g added sugar;