How many of you are struggling to stick with New Years Resolutions already? We're only two weeks in so hopefully you're hanging in there. I just joined a new gym before Christmas because they have some classes that I really love. So far I've taken Pilates, Cardio-Kickboxing, R.I.P.P.E.D. and Boot Camp. Every single class is as full as can be. I'm curious to see if the attendance drops off in a month or so. That seems to be the trend with a new year at the gym. Everyone is gung ho, then things slowly fizzle out. If you've done this in the past, try to pace yourself. Don't expect to go from nothing to 5-6 days a week and think you won't get burned out and quit all together. Build your activity level gradually and instead of doing nothing by March you'll be doing more. The same is true with your diet. Forget "going on a diet". The idea is to change your diet, and if you do this gradually, you again, will be more successful in sticking with it. Super Bowl Sunday is coming up in a few weeks. If you're like me, you look forward to the food more than the game (I really couldn't care less about the game). I have a really tasty chicken dish to share if you're entertaining for the game (or any other time for that matter). This healthy little number is called Curried Chicken and Vegetable Pan Roast from the Food & Wine website (which I just love). Here's how it goes:
Curried Chicken and Vegetable Pan Roast (www.foodandwine.com)
2 lbs butternut squash, cut into 1 inch cubes
2 large red onions, cut into thin wedges
1 1/2 lbs brussels sprouts, halved
1 cup canola oil
salt and pepper
1 cup plain fat-free Greek yogurt, plus more for serving
2 Tbs minced fresh ginger
2 large garlic cloves, minced
1 Tbs Madras curry powder (I think regular curry will work fine)
4 lbs boneless, skinless chicken thighs
warm naan or pita for serving
Preheat oven to 450 and position racks in the upper and middle thirds. In a large bowl, toss squash, brussels sprouts, onion wedges and 1/2 cup of the canola oil; season with salt and pepper. Spread veggies on to two large, rimmed baking sheets.
In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining 1/2 cup of oil and season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange chicken on top of the vegetables and roast for 40 min rotating the pans half way through until veggies are nearly tender and chicken is nearly cooked through. Pour off any liquid and continue to roast about 20 min longer until chicken is browned and veggies are tender. Transfer to a platter and serve with warm naan and yogurt.