(04/11/14) - Last week, Flint Mayor Dayne Walling and ABC12's Rebecca Trylch took their first steps toward better health - as part of the "Mayor's Wellness Challenge".
They each want to lose one pound a week this month. To help them get there, Commit to Fit invited them to learn how to cook healthy.
First up - Chef Nate Brown's Asparagus with Balsamic Tomatoes.
"Asparagus is my favorite green vegetable, so I eat that a lot," Brown said.
Chef Nate is proactive with his shopping list and meal prep.
"When it comes to eating healthy, it's about planning," he said.
Also on the menu - a tasty twist on your average deviled egg.
Chef Nate's recipe uses Miracle Whip instead of mayo - cutting the calorie count nearly in half. There are also seasonings in the mix, then over on the grill - the key ingredient is chicken.
When finished, the Lemon-Dill Chicken Deviled Eggs won't last long.
"That's one of the keys for me is finding more protein so I'm not as hungry. I need to cut down on the snacks," Walling said.
Again, Chef Nate says it all comes back to planning ahead.
"At night before you go to bed, you know you can boil a couple eggs and throw them in the fridge and then in the morning, on your way out the door, grab 'em and, you know, pop them while you're driving to work," Brown said.
Tell us your secrets to planning meals ahead of time. What works? Do you involve your family? We are taking your comments on Facebook right now.
Both recipes are posted below:
"Asparagus with Balsamic Tomatoes"
-2 tsp olive oil
-1 1/2 cups grape tomatoes (sliced in half)
-1/2 tbsp balsamic vinegar
-1/4 tsp kosher salt
-2 tbsp grated parmesan cheese
1/2 tsp black pepper
-Cook asparagus in boiling water for two minutes or until tender. Heat olive oil in a large skillet over medium heat. Add tomatoes and garlic and cook for five minutes. Stir in vinegar and cook for three more minutes. Stir in salt. Arrange asparagus on a plate, top with tomato mixture, and sprinkle with cheese and pepper.
"Lemon-Dill Chicken Deviled Eggs"
-2 1/2 lbs grilled chicken breast
-1 1/2 tsp kosher salt
-1/2 tsp black pepper
-24 large hard boiled eggs
-1 cup light Miracle Whip
-2 chopped green onions
-1 tbsp chopped fresh parsley
-1 tbsp chopped fresh dill
-2 tbsp fresh lemon juice
Sprinkle 1 tsp salt and 1/2 tsp of pepper on chicken and grill for six to eight minutes on each side or until done. Cover and chill chicken for 20 minutes. Slice hard boiled eggs in half (length wise) and remove yolks while keeping the egg whites intact. Combine all ingredients in a bowl with the diced chicken. Spoon the mixture into egg whites. Cover and chill for 45 minutes.
ABC12 Main Station