LIGHT AND EASY CAME TO MIND ##CHICKEN TENDERLOINS ON A BED OF GARDEN VEGGIES

I had a rather challenging and super-busy day. Lunch was a jerk chicken dish with spinach rice, steamed cabbage and of course, plantain. I grabbed this bite at a popular Jamaican restaurant called Golden Crust. It’s like a fast food eatery with home-cooked Jamaican meals. I made sure to get extra jerk sauce on the side. As expected, the food was very tasty.¬† I was quite satisfied.

Later on, returning to my nest, to tell you the truth, I was in no mood to sweat over a range. However, my palate nudged me and requested something else. Being the pleaser that I am, I granted its wish. You see, I had a few pieces of chicken tenderloin already defrosted at the bottom shelf of the fridge. Pan-seared tenderloin strips were on my mind along with  salad. So, I went to work.

I made sure to further slice my tenderloin a little thinner. With a dash of salt and black pepper along with crushed garlic, my tenderloins were seasoned. Instead of all-purpose flour, I lightly dusted my chicken in a little whole wheat flour. Then, they were placed in beaten egg solution in order to have the panko (Japanese breadcrumbs) adhere to chicken.

PREPPING FOR PAN-SEARING OF CHICKEN TENDERLOINS
PREPPING FOR PAN-SEARING OF CHICKEN TENDERLOINS (EGG WASH, PANKO BREAD CRUMBS AND FLOURED CHICKEN TENDERLOINS

Chicken tenderloins were browned for approximately four to five minutes in a combination of olive and canola oil. Excess oil from chicken was drained on paper towel. I still have a portion of cilantro. A few sprigs were finely chopped and added to a store-bought ranch dressing along with a squeeze of lemon to freshen dressing.

I served my chicken tenderloins with a garnish of cilantro and placed same on a refreshing bed of garden salad. This was made up of avocado, iceberg lettuce, tomato slices, scallion, and shredded carrot.

 CHICKEN TENDERLOINS ON A BED OF GARDEN VEGGIES
CHICKEN TENDERLOINS ON A BED OF GARDEN VEGGIES

Guys, my palate and I were super-happy and well satiated.

FARMER’S FRIDGE COMING NEAR YOU!!

We can all agree that the traditional vending machines are laden with mostly high fats, sugar, sodium foods. These foods eaten overtime can lead to chronic diseases that shortens one’s life.

Thankfully, there’s a solution. You see, a manufacturer turned foodie by the name of Luke Saunders came up with the amazing concept. He developed Farmer’s Fridge, a vending machine that offers an assortment of healthy options. Farmer’s Fridge consists of kale/lettuce salads, veggie/hummus, Greek yogurt/berries, tomatoes, corn on the cob, and many other wholesome foods.

The foods are packed in recyclable plastic containers that retain freshness. Therefore, there is no likelihood of obtaining wilted lettuce or kale. Moreover, the great thing about it is that anything that’s not sold at the end of the day is donated to food pantries within the locale.

So far, Farmer’s Fridge is only within the Chicago area at 20 sites. They are situated at offices, universities, apartment buildings and offices. Mr. Saunders hopes to expand and take this innovative idea on the national scale by the end of the calendar year.

I believe that’s an exciting piece of news. Far too long the market has been saturated with high calorie foods in the vending machines. And, one good way to keep track of the Saunder’s work is to check out FarmersFridge.com. One just might be heading your area soon. I for one cannot wait.Yippee!