Monday, January 3, 2011

A Healthy Revolution!

As a member of Lifetime Fitness, I receive a copy of Experience Life Magazine on a monthly basis, and have been an avid reader for many years.  This magazine is much more mainstream now - if you have not been introduced to it, I'd recommend picking up a copy (I believe you can find it at Barnes and Noble and natural food stores) or subscribing!  I am really excited about a new revolution highlighted in the most recent issue, started by the editor of this magazine, Pilar Gerasimo.  As the site explains, the revolution "calls for a movement of health-motivated individuals to reclaim their well-being, and in the process, change the world for the better."  I cannot think of a better way to kick off 2011 than to join this Revolution at  Check out the Revolutionary Act manifesto and tons of other health-full resources there.  There is no better example that you can set for your family than to commit to making healthy changes in the new year and this is a great place to start!

On that note, check out this recipe from Real Simple Magazine that I made last night.  This is going into rotation - quick and simple, my little guy and my hubby both loved it.  The flavor combination was amazing!  I used skin-on chicken breasts (Trader Joe's) rather than thighs, then pulled the skin off and carved the breast meat - it was so juicy and tender!  I substituted dried herbs that I had on hand and added some chopped spinach to the bean mixture, as well.  Here is the link to the recipe and the recipe is also below!

Chicken with White Beans and Tomatoes
Serves 4| Hands-On Time: 10m | Total Time: 50m



  1. Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
  2. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.
  3. Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.
By Vanessa Seder,  January 2011

1 comment:

  1. Hi Christina! I'm so excited to follow along with your blog this year. I was sorry to hear about Ben's food issues, but hopefully in time he'll outgrow some of them. Jason & I are working to avoid wheat, so I'll be very excited to try some of your recipes, starting with this one!!