As soon as I began to see improvement in my food photos, I submitted them to Healthy Aperture. I had a celebratory chocolate when my photo got accepted for the very first time. Honestly, what I cared about most at the time was increasing traffic to my site. And sure enough, it worked. However, as I clicked on some of the beautifully photographed photos, I began to feel encouraged and motivated by what the other food bloggers were doing. It is a place overflowing with creativity and inspiration. Healthy foods can taste delicious, and if you don’t believe me, go and check out the website. You’ll see what I mean.
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I will be the author of “Make Ahead Meals,” and my very first contribution is up on the blog so please do stop by and check it out!
I share my recipe for Chicken Bulgogi.
- 1 Ib. chicken breast and thighs
- ¼ cup low sodium soy sauce
- 2 Tbs sugar
- 3 garlic cloves
- ½ kiwi
- 1 med yellow onion (1/4 used for the marinade, the rest slice thinly)
- 1 Tbs mirin
- 1 Tbs sesame oil
- 1 med carrot, julienned
- Green onion for garnish
- Slice chicken thinly and evenly. Combine marinade ingredients in blender (or food processor) and puree until smooth. In a large bowl, add chicken, marinade, onion slices and carrots. Massage meat thoroughly, cover, and marinate for at least 30 minutes in fridge.
- Preheat skillet or grill pan over med high heat. Cook chicken and veggies until cooked through and caramelized. Be sure to add more marinade if the pan gets too dry (in the end, the marinade should be all used up).
- Garnish with chopped green onion when serving.
- Serve as lettuce wraps, over quinoa with veggies, as the filling for burritos or quesadillas, or a topping for pizza or salad.