Good morning!
I’m going to get right into the reason why we’re here today. The food!
Thank you as always to the lovely Jenn for hosting this delicious get together.
Now, here’s a look at my eats from yesterday.
Un-pictured hard boiled egg and macadamia nuts before my 5:30 am Crossfit class.
Following my workout I ate another egg over sweet potato, cabbage hash with avocado.
Then it was off to an apt., gymnastics and finally meet up with friends at Bagaan. I was still full from breakfast so I shared a beet, carrot, apple, ginger and lemon juice with The Love Nugget and stole a few bites of his sunbutter and superfruit sandwich on gluten-free bread. It was pretty good!
I parked it on the couch when we got home to catch up on blogging, The Bachelor and enjoy my latest water obsession.
I don’t know why I haven’t tried this sooner but it’s really good! A little later my tummy was grumbling so I ate a bowl of roasted veggies, kabocha squash and chicken breast.
Followed by a few carrot sticks dipped in sunbutter 
The Love Nugget napped the afternoon away which gave me time to prep dinner. Which turned out to be amazing!
A gourmet dinner that looks like it’s a lot of work but really isn’t!
Roasted Chicken over Roasted Carrot and Butternut Squash puree with a side of balsamic roasted asparagus. Yum! Guess what… I’ve got all three recipes for you today! Starting with the main event,
Ingredients
- 1 whole roasting chicken (I like Rosie's Organic Free Range, air chilled chickens)
- 1 apple
- 1/2 small yellow onion
- 3 cloves garlic
- 2 lemons
- 2 tbsp. olive oil
- 1 tsp. sea salt
- 1 tsp. pepper
- 1 tsp. All purpose seasoning
Instructions
- Pre-heat oven to 400 degrees.
- Wash and pat chicken dry then place into a roasting pan.
- Cut onion, apple and lemons into large chunks.
- Stuff the garlic, onions and one of the lemons into the chicken cavity.
- Squeeze the remaining lemon over the chicken then massage the olive oil into the bird.
- Sprinkle with sea salt and pepper then tent a sheet of foil over the chicken before placing it in the oven.
- Bake for 45 minutes with the foil then remove and continue to bake for 25-30 minutes or until a meat thermometer reads 170. Cooking time will depend on the size of the bird.
- Allow to sit for 5 minutes before carving and serving over Roasted Carrot and Butternut Squash Puree!
After you’ve put your chicken in the oven, get started on the puree,
Ingredients
- 3-4 large carrots
- 1 small butternut squash
- 2 tbsp. olive oil
- 1 tsp. sea salt
- 1 tsp. pepper
- 1 tsp. all purpose seasoning
Instructions
- Peel and dice butternut squash and carrots.
- Place into a medium bowl then toss with olive oil and seasonings.
- Spread evenly onto a baking sheet.
- Bake at 400 degrees for 30-35 minutes or until tender.
- Once cooked completely, transfer to a food processor and pulse until pureed to the desired consistency.
- I left mine a little chunky which was perfect!
- Enjoy!
While the puree is cooking, prep the asparagus and pop them in the oven after removing the butternut squash and carrots.
Ingredients
- 1 lb of fresh asparagus
- 1 tbsp. olive oil
- 1 tsp. sea salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 2 tbsp. balsamic vinegar
Instructions
- Wash and trim ends off of asparagus.
- Toss with olive oil and seasonings, not the balsamic.
- Place in an oven pre-heated to 400 degrees and bake for 25 minutes.
- Drizzle balsamic over asparagus and continue baking for 8-10 minutes.
- Toss and serve!
It might sound like a lot of work but I promise, if you do it in the steps, it’s actually really easy and delicious!
The best part is, the chicken will now be turned into homemade chicken broth which can be made into soups!
QUESTIONS –
- Do you roast chickens often or feel like it’s too much work.
- What was one thing you ate and loved yesterday?
The post WIAW – An easy Gourmet Dinner appeared first on My Healthy Happy Home.
