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Welcome to Her Health Code, the podcast that helps women in midlife feel better in their bodies without the confusion or overwhelm. We’re two health coaches sharing real talk, personal stories, and our best coaching tips that help you reconnect with your body’s wisdom. Think of us as your health-savvy girlfriends, here to help you crack the code to feeling vibrant and strong again.
Jess & Michele (00:00)
Welcome back to Her Health Code. I'm Jess. And I'm Michelle. Thank you so much for joining us. We're so happy that you're here. We're building a community to support, empower, and inspire women to feel their best in midlife. Yes, we are. And if you're enjoying our episodes, please subscribe or follow us. It would really help us out. And if you're listening on a podcast platform, please just take a couple minutes and leave us a review. It'll really, really help us out.
it's really simple, but it's also a way to let us know what you're liking so that we can make sure that we are continuing down that path to serve you in our best capacity with the things that, and also let us know what you're curious about, you want to hear more of. We're definitely here and flexible and open to your feedback as well. So with that being said, let's jump into today's menu of the month for April. We're here to just provide.
little inspiration in the kitchen for you today. little bit. Yeah, because there's that overwhelm that can happen when we're trying to decide new meals all the time.
So today we just have a couple ideas for you.
and just to kind of keep those wheels turning and to lower or diminish some of that decision fatigue in the kitchen. Which by the way, if you haven't listened to that episode, we do have an entire episode about why it's so hard to plan our meals in midlife. So I don't remember what episode number it is because I'm a little menopause moment, but we will link to it in the show notes because I feel like it's just.
Reassuring to know why it's feeling a little extra hard to it is hard creative in the kitchen So yeah, Michelle What was it that you were going to pull out this this month and just kind of make your meals a little bit more simple? Well, I like to be seasonal but I also I like to keep it fast as you know Jess I don't like to spend a ton of time in the kitchen even though I mean I love healthy yummy food But I just I don't want to spend an hour or two in the kitchen preparing it
And so my meal today that I just wanted to talk a little bit about is lemon garlic chicken with roasted asparagus and potatoes and get this Jess, it's all on one sheet pan. All on one. See now that would really ⁓ intimidate me and freak me out. I have to separate chicken from the vegetables. So let us know, like how is it that you go about doing that in a way that's safe and efficient? Obviously it sounds like it's much more
productive because you won't be doing more dishes. Exactly. Well, chicken, asparagus and potatoes do all have different roasting times. So of course you would take a baking sheet, you'd lay your parchment paper out and first start with your chopped potatoes, tossing them with some garlic and some olive oil and some salt and pepper and start with your potatoes. And while you're getting your potatoes starting to cook in the oven, then you would make sure you get your, your chicken, your chicken's going to go in next. And so
your chicken is not particularly touching your potatoes, but your chicken is going to go on the way other side of your potatoes. And so it's not touching. It's not touching. And it's all going to cook. And it's all cooking. So it's perfectly safe to do she pans. Okay. Yeah. They're actually, it's a thing. I know. I just. So simple and so delicious and no, they don't touch the foods don't touch. And so there's no contamination or no issues with, with something like that with the, with the chicken and the vegetables.
So once those two things, the potatoes and the chicken start cooking, you're in there for a few, you know, another 10 minutes. And then at the end, the last 10 minutes or so, you're going to add your asparagus, which is tossed in a little bit of olive oil, salt and pepper, put that on the sheet pan. And then another 10 minutes, everything comes out and everything is cooked. And it's like a beautiful meal on one pan. And get this, it's parchment paper, you have just that one pan for cleanup. mean,
Who doesn't want a five minute cleanup? It is easy using parchment paper is definitely a hack that my mother-in-law taught at first I thought she was crazy, but it actually really does help to eliminate extra scrubbing. Nobody wants to do at the end of a huge day. Especially, know, full and yeah, you're just, done and you want to get out of the kitchen. You want to do something else. And so yeah, sheet pan meal.
All right. sheet pan meal for the win. April is a month where we've got a couple of holidays. ⁓ so we've got Easter, we've got Passover, whatever it is that you might be celebrating. Those are both brunchy type of celebrations generally. And instead of making quiche or something that takes hours to prepare, because personally I love quiche, but.
It can be a lot. It takes a long time, especially if you're making your own pie crust and even just the bake time and can be just a little too much. So instead I go back to an egg dish that I actually remember from my childhood. It's just
really easy. It's scrambled eggs with vegetables in the scramble. So in this particular case I'm just using zucchini, some diced onion, a little bit of garlic. I saute those and make those a little bit soft. Add in the egg and then some parmesan cheese, maybe a little mozzarella cheese if you want it a little extra, a little extra cheesy. Extra, extra. And you can go for it. And then of course some Italian seasonings and salt and pepper and just
keeps, scrambling and it's a beautiful dish that even my son, who's not a big fan of zucchini on its own, he loves this. He will devour. And it's definitely a brunchy type of meal, which also like with that little bit of green in there just kind of does speak to spring, right? Yeah, absolutely. Yeah. And then obviously salads are a great way to add a side to any meal.
⁓ And right now there's a lot of really great herbs like parsley. Parsley is one that I like to add to my salad this time of year just to make it that extra little bit of, I don't know, just freshness. Yeah, and did you know parsley has another huge benefit, especially for us midlife women. do tell. It actually acts as a natural diuretic.
in our system. And so if you're feeling a little extra bloat or you are on your cycle or you're just feeling puffy, add some parsley in your diet because it really does help the body eliminate some extra fluid in the body. That's a really good tip. didn't realize that. Yes, you were just eating it because you love it. it because I really like the flavor of it and some people can't handle it raw. So if you can't handle it raw, it's a little too strong for you then,
instead of putting it in your salad, just put it in, you can put it in your soup, you can put it in stews, you can, and it really hides that flavor that some people might not. Be a little turned off by. Yeah, and also kids might not love it. And so it really hides the flavor, the texture, all of it, but you're still getting the nutrients.
Parsley for the win. Parsely for the win. All right. Well, I feel like that is some good ideas. Hopefully one or both have helped diminish some of your decision fatigue in the kitchen. If you would like some one-on-one help with either myself or with Jess, we're going to leave our information down below and we would love to work with you.
and until next time, be well.