Are you getting in the cardio and strength training that your body needs? What do your workouts look like? Or maybe finding the time feels impossible right now?
What about your diet? This is an area that a lot of people struggle with around the holidays (hello desserts!), and I’ve definitely been there before! That is why it’s so great to plan ahead and have some healthy meals ready to eat to take the guesswork out of what’s for dinner when you are so busy with family, friends, and fun!
And I want to help you out with the meal planning part because it can also be tough to know what is really a healthy meal sometimes. So here is a tried and true classic that I love to prep in the winter months. It’s healthy and full of flavor. Plus, it’s packed with delicious vegetables and a great source of protein.
Roasted Garlic Vegetables with Chicken
3 beets peeled cut into chunks
1 fennell cut into thin wedges
1 small green bell pepper cut into chunks
1 small red bell pepper cut into chunks
1 small yellow bell pepper cut into chunks
1 small bunch of carrots peeled
1 small head of cauliflower cut into chunks
1 cup mushroom halves
Four peeled garlic cloves
2 tablespoons extra virgin olive oil
1 each tablespoon thyme, oregano, salt, and pepper to taste
Wash all veggies. Preheat oven to 375.
2 tablespoons extra-virgin olive oil
4 skin-on, boneless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground pepper, thyme, oregano
2 heads garlic
4 sprigs fresh rosemary
Marinade the chicken in the olive oil, salt, pepper, and spices for 30 minutes in a roasting pan. Preheat the oven to 375. Roast until the chicken is cooked through but still moist, about 40 minutes. Serve the veggies and chicken for dinner and place the rest in Tupperware containers for the rest of the week.
You’re going to feel great fitting in your exercise and planning that healthy meal ahead of time! It’s good to be good to yourself. You deserve it!
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