Lee Mathis
Grand Junction Free Press Food Columnist

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January 3, 2013
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FOOD: A low carb resolution for 2013

Yes, we all survived the Mayan forecast! (At last I think we did, unless this is all a secondary dimension where we think that we survived.)

2012 was a strange year. Some good, a lot of bad things happened, but as strange as it may seem, I am actually an optimist and one that truly thinks that things will get better, but only if we actually try to make it so. There is a quote from Albert Einstein, which I think fits well, and it goes something like this: "Insanity: Doing the same thing over and over again and expecting different results."

Think about it... it really does make sense!

I really do feel that if we take action, whether it is in our personal lives, at our business or even in the communities where we live, we can generate positive results!

OK, now onto 2013! Did you make any New Year's resolutions? I actually did, and this year (because of some things that happened in 2012), I actually think I have a good chance on doing these!

1. Cut my carb intake down at least 50%!

2. Increase my water intake by at least 100%!

3. Try to exercise more, at least 3-4 times a week!

4. Try to eat smarter and less.

That's all of them. Yes, I have some goals in business (including getting our first Front Range distributor up and running, getting Virginia up and running, and to unleash four new flavors, which will be announced soon), but in order for me to fulfill my business goals, I have to take care of myself and get myself in better shape. I really would like to be around for awhile.

What are your New Year's Resolutions? Let me know and we can put them in a future column!

Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached via email at decadencecheesecakes@mindspring.com, on the web at www.decadencecheesecakes.com, or by calling 970-256-4688. Also, find him on the web by searching Facebook or by visiting Twitter (@decadenceGJ).

From Food Network Kitchens

Serves: 4 servings

1 to 2 tablespoons vinegar, like cider, balsamic, or red wine

2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf

1 to 2 tablespoons mustard, whole grain or Dijon

1 to 2 teaspoon garlic or onion powder, optional

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 boneless, skinless chicken breast, each about 6 ounces

Put the vinegar, herbs, mustard, powders if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.

Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.

Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

Per serving: Calories: 327; Total Fat: 16 grams; Saturated Fat: 2.5 grams; Protein: 40 grams; Total carbohydrates: 3 grams; Sugar: 0 grams Fiber: 0 grams; Cholesterol: 99 milligrams; Sodium: 291 milligrams

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The Post Independent Updated Jan 3, 2013 03:02PM Published Jan 3, 2013 03:00PM Copyright 2013 The Post Independent. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.