Happy Monday! I’m back today with more of what you love..recipes! Lots of you have told me that my recent blog posts have really helped to get you out of your current “food rut”. When normally you would have turned to unhealthy take out because you’re sick of the same old thing, instead you’re cooking at home and making MY recipes. I’m honored, really.

So today, I’m back with two more recipes and a reminder that eating healthy doesn’t have to be hard. Eating healthy doesn’t have to be expensive and eating healthy for sure doesn’t have to be boring and tasteless.

If you’re new to following me I welcome you with open arms. I wish I could invite each and every one of you over to cook in my kitchen and experiment with new healthy, tasty recipes. Maybe someday, somehow. But until then, let’s make my recipes for the best cabbage in the whole world and my Moreish Moroccan Chicken in our own kitchens and report back to each other on what we think.

Maybe, if I can figure it out, one day I’ll release some recipes in advance to you and a few days later jump on Instagram Live to cook. You can all follow along at home. If that’s something that sounds good to you, let me know by commenting on my Instagram page. I’ll post a picture of my Moreish Moroccan Chicken and you can leave me a comment there.

I have lots of great things coming up so if you’re not following along with me on Instagram (@janine.whiteson), you’ll want to. I’m thinking giveaways, q&a’s and lots of cooking demos. Cheers to another fabulous week. Stay well! Xx Janine

The World’s Best Cabbage (Literally)

I promise you that my cabbage recipe is unlike anything you have ever tasted before. It’s high in fiber, low in calories, is a great source of Vitamin K which is excellent for bone health, contains anthocyanins (gives it the red color) which helps brain function, helps concentration and prevents nerve damage. It’s filling and absolutely delicious

 

Ingredients:

1/2 large red cabbage – washed and chopped

2 Tablespoons Olive oil

2 Tablespoons balsamic vinegar – more if you need it.

 

Instructions:

1: In a large sauce pan, add the olive oil, balsamic vinegar and chopped cabbage.

2: Simmer on medium heat for about 30-45 minutes with a lid on or until cabbage is wilted.

3: Stir occasionally so cabbage does not stick to the bottom.

4: Add 1/4 cup water if cabbage is sticking.

5: If it seems too hard simmer for another 20 minutes – again with lid on.

6: Enjoy! I often times eat this on its own but it also makes an amazing side dish!

 

 

 

 

 

               

 

Janine’s Moreish Moroccan Chicken

This chicken is a crowd pleaser! My family loves it so much that they recently requested it twice in one week. A few things to note here….when making this dish, I like to use a disposal pan for super easy clean up. You can find them very inexpensively at any grocery store. Also, don’t let chicken legs and thighs scare you. A lot of my clients tell me that they only cook chicken breasts and I always tell them that they are missing out. Chicken thighs and legs are extremely flavorful, juicy and healthy! Get cooking and if you’re lucky, they’ll be leftovers!! But, I wouldn’t count on it!

 

Ingredients:

3 Lbs Chicken thighs with legs (or just thighs if you want) – organic or free range

1/2 teaspoon smoked paprika

1/2 teaspoon cinnamon

1 teaspoon cumin

1 Tablespoon garlic – chopped

1/2 cup fresh cilantro –  washed well and chopped

1/4 cup fresh mint (trust me it’s amazing in this dish and not minty) – chopped

2 cans (14 oz each) chopped tomatoes in their own juice

1 Tablespoon Coconut Aminos

1 Tablespoon honey

1/4 cup dried Apricots – chopped (optional)

 

Instructions:

1: Place thighs and legs into a disposable baking pan or lined baking dish. Skin side down.

2: Add the smoked paprika, cinnamon, cumin and garlic – smush into chicken

3: Add the cilantro, mint, canned tomatoes, coconut aminos, honey and apricots – mix into chicken well.

4: Preheat oven to 400 degrees

5: Roast for 30 minutes or until chicken starts to get brown.

6: Take out of the oven and flip the chicken to skin side up.

7: Put back in the oven and roast for another 30-45 minutes or until the chicken is brown and a crispy on top.

8: Take out of the oven and let it cool down before serving.