As Head Chef of Venice Nutrition, I always get asked my secrets in the kitchen for making ordinary healthy food extraordinary. I have a few tricks up my sleeve that I can pass along...
Chicken. It's high in protein, lean and well, boring. It's easy to overcook it so dryness is always an issue. So each week, I buy a ton of bone in, skin on chicken breasts at the market. I place a few sprigs of fresh herbs like thyme and a smashed garlic clove directly under the skin. I then add MSG free Rotiserree chicken seasoning or Kosher or Sea Salt and fresh ground black pepper on both sides of the chicken. I cook it skin on, bone in (that adds a ton of moisture and flavor) at 350 degrees until tender and cooked through. Once out of the oven and cooled I discard the skin, peel away the meat from the bone and use it in any dish that calls for chicken like pasta dishes, chicken salads, on wraps, etc. The end result is garlic and herb roasted chicken flavor, lots of tenderness and a versatile protein I can use throughout the week.
I'm also really "big" on fresh herbs like basil and thyme. I add basil last minute to any dish that I want to add sweetness to such as homemade marinara sauce (which I use as a healthy topping on chicken and veggies). I use thyme to add into all my poultry dishes. And I use both fresh herbs in homemade salad dressings...which brings me to my next favorite trick in the kitchen.
I love making homemade salad dressings. I whisk together a little dijon mustard, lemon, olive oil, fresh herbs, salt and pepper and honey to balance the flavors. I keep a bowl of this in the fridge to drizzle on salads or wraps.
Anyone else out there have some tips they use in their kitchen to keep healthy food interesting??