Healthy Recipes

Roasted Chicken Legs with Root Veggies and Sourdough
*Serves 3-4

Step one: prepare the chicken Legs

  • 6-8 chicken legs
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice (apple cider vinegar or balsamic vinegar can substitute)
  • salt and black pepper to taste

Step two: prepare the root veggies

  • 1.5 pounds carrots, peeled and cut into 1/4 thick rounds
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon thyme (fresh or dry)
  • dash of dry oregano
  • 1 teaspoon salt
  • 4-5 garlic cloves, thin sliced
  • 1 tablespoon chives, minced
  • 3-4 pieces of bread, cut into one inch cubes (sourdough preferred, but use what you have)


  1. Preheat your oven to 425 degrees.
  2. In a large bowl, season the chicken legs with the oil, salt, pepper, honey and lemon juice. Reserve.
  3. In another bowl, toss the carrots with the rest of the ingredients together. Spread evenly on a sheet pan.
  4. Place a roasting rack over the carrots and line the chicken on top of the rack.
  5. Pour any remaining marinade over the chicken.
  6. Roast in oven for around 45 minutes, or until internal temperature of chicken in 165 degrees.
  7. Serve immediately with a simple salad or on its own.


Kale and Egg Skillet
*Serves 2-3


  • 1 tablespoon extra virgin olive oil
  • 2 ounces onion, thin sliced
  • 1 clove garlic, thin sliced
  • 1 cup kale, rough chopped
    • you can use spinach, collard green, chard or even bok choy!
  • 1 teaspoon lemon juice
    • apple cider/red wine/rice wine vinegar can substitute
  • 2 eggs
  • salt and pepper to taste
  • 1 tablespoon parmesan cheese
  • dash of red pepper flakes


  1. Preheat oven to 400 degrees.
  2. In a medium size, ovenproof skillet, heat the oil.
  3. Sauté the onion for a few minutes, until it becomes translucent.
  4. Add the leafy greens and cook for a few more minutes.
  5. Add a tablespoon of water to help “steam” the greens.
  6. Season with salt, pepper and lemon juice. Turn off heat.
  7. Use a spoon to make a well in the center of the skillet and crack eggs into the well.
  8. Bake in oven until the yolks just start to set, about 6-7 minutes.
  9. Sprinkle with cheese and peppers, and serve immediately.
  10. Goes well with a slice of sourdough or multigrain toast!