THE REAL SKINNY... ON HEALTH & NUTRITION IN AMERICA

Welcome to The Real Skinny... where I will dissect some of the myths surrounding the health, nutrition, food & fitness industries in the United States. I started this blog because I am exasperated by all of the misinformation and propaganda we are fed (pun intended) by the government and the mainstream media about our food supply and the fitness industry here in the U.S.

Like many of you, I have long considered myself to be a healthy person. I regularly followed the advice of so-called experts in the nutrition fitness industries about the latest diets and exercise regimens. I exercised almost every day - sometimes for several hours at a time – and I ate what most people consider to be a very healthy diet. I always ate whole grains, low fat dairy, veggies, fruit and lean meats. I counted “calories in” vs. “calories out” religiously. Despite all of my efforts, I was still plagued with a host of issues including excess body fat. My frustration with this predicament – some might call it my obsession – led me to dig a little deeper into the nutrition/health advice I was getting.

My research began with a few magazine articles and websites. Gradually, as I did more independent research, I started to believe strongly that much of what passes for mainstream thinking on nutrition and fitness is complete nonsense. I now spend a big chunk of my free time reading everything I can on this topic – and the more research I do, the more convinced I am.

I am not big on conspiracy theories. I don’t think the CIA introduced crack cocaine into the inner city, and I don’t think George Bush had a heads-up about 9-11. But I have come to believe that the federal government and the agribusiness community have so dominated the debate on this issue that the American people are not exposed to any other line of thinking. And where has this gotten us? Americans are unhealthier and more overweight than ever.

I would like to share some of these concerns with a wider audience outside of family and friends - the poor souls who have already been subjected to my rants these past few years. For their sake and yours, I decided to take my rants to the masses. I look forward to sharing some of what I learn along the way as I attempt to educate myself and anyone who will listen about what it truly means to be healthy in America.

Thursday, May 10, 2012

"Paleo" Chicken Taco Salad

I recently concocted the easiest Crockpot chicken recipe on the planet (no joke) and now I am not ashamed to admit that I am obsessed with it. Seriously... I make it at least once a week! I use the chicken for everything from tacos to salads to snacks. Since I am in the middle of a 30 Day Paleo Challenge (no grains, dairy or legumes), I whipped up some of my “Chicken Verde” to share with some friends in my version of a “Paleo Taco Salad.” Of course, this means there is no shell, beans or cheese… BUT I promise you won’t miss it! It is really good!! But, hey, don’t take my word for it – just try it!
 

Recipe: Harmony’s Paleo Chicken Verde Taco Salad

Ingredients:

  • Boneless, skinless chicken thighs - 2 lbs.
  • Taco seasoning - 1/3 packet (I use Trader Joe’s – no fillers or added sodium)
  • Salsa Verde (Green Salsa) – 2 or 3 jars
  • Spinach or mixed greens – 8 cups
  • Dressing of choice (I use olive oil & red wine vinegar dressing)
  • Diced Cucumbers – 2 small
  • Diced Tomatoes – 2
  • Diced Yellow Bell Pepper
  • Diced Avocado – 2
  • Chopped Olives - handful
Instructions:

1.)    Place chicken in large Crockpot, sprinkle with taco seasoning and cover with salsa. Make sure the chicken is completely covered.

2.)    Cook on high for 5 hours or low for 8 hours.

3.)    Shred the chicken and set aside.

4.)    Chop all salad ingredients

5.)    Combine salad ingredients into one bowl and toss with dressing.

6.)    Divide salad among four plates and top with a generous portion of the shredded Chicken Verde. (You should have some chicken leftover – it is great hot or cold).

7.)    Enjoy!

Prep Time: 10 minutes

Cooking Time: 5 hours

Servings: 4
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