Confession: I think I'm turning into a health nut!

Being healthy is really important to me. It hasn't always been that way, but over the last year and half, I've become somewhat a freak about it. I read about foods all the time. I have recently found myself researching different types of grains, gluten free foods, and whole foods. Figuring out what is good for me in my life right now.

Recently, I took up running. It has been a tough transition from doing low impact elliptical, but one that I am determined in and am really enjoying. I love pulling on my tennis shoes at the end of a day, of being home with the kids, and hitting the pavement in the clean, fresh air that only Oregon has to offer. Those 30 minutes of my day get me through so much. Now, I have replaced emotional eating, for the most part, with being active and healthy.

Some of my absolute favorite sites to venture through are

1) Whole Foods Market- they have great recipes! (see one of my fav's below)

2) All Recipes- I love how you can take just about any recipe and change it to being low fat and healthy!

3) Cooking Light - Also a great magazine which I subscribe to!

How do you stay light and fit?

CHICKEN "POT PIE" WITH CRUNCHY BROWN RICE CRUST

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Serves 6

This is a delicious gluten-free and healthy alternative to traditional chicken pot pie. The Parmesan melts into the rice to create a tasty crust, but omit the cheese, if you like.

Ingredients

1 tablespoon vegetable oil, plus more for greasing
1 tablespoon butter
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 pound sliced button mushrooms
2 teaspoons chopped thyme, divided
1 large carrot, chopped
1 rib celery, thinly sliced
1 small yellow onion, chopped
Salt and pepper to taste
1/4 cup brown rice flour
1 1/2 cups low-sodium gluten-free chicken broth
1 cup whole milk
1 cup cooked brown rice or brown and wild rice blend
1/4 cup shredded Parmesan cheese
1/2 teaspoon sweet paprika
1/2 cup frozen peas

Method

Preheat oven to 400°F. Lightly grease a 9-inch pie dish with oil; set aside.

Heat oil and butter in a large skillet over medium high heat. Add chicken and cook, stirring occasionally, until no longer pink, 4 to 5 minutes. Add mushrooms, 1 teaspoon of the thyme, carrots, celery, onions, salt and pepper and cook until just tender, 6 to 8 minutes. Add flour and cook, stirring constantly, for 1 minute. Add broth and milk, stir well and bring to a simmer. Reduce heat to medium low and simmer until very thick, about 10 minutes. Meanwhile, combine rice, cheese, paprika, remaining 1 teaspoon thyme, salt and pepper in a medium bowl.

Stir peas into chicken mixture then season with salt and pepper and transfer to prepared dish. Scatter rice mixture evenly over the top then arrange dish on a baking sheet to catch any drips. Bake until bubbly and crust is crisp, about 30 minutes.

Nutrition

Per serving (about 9oz/256g-wt.): 240 calories (80 from fat), 9g total fat, 3.5g saturated fat, 55mg cholesterol, 370mg sodium, 20g total carbohydrate (2g dietary fiber, 4g sugar), 21g protein