It's June, Do You Know Where Your Healthy Eating Resolution Stands?It's June and you are six months along into the new year...and how are your resolutions holding up so far? Even though many New Years' resolutions fall by the wayside by January 5th or so, some are worth holding on to.

Financially it is obviously better to stick to your resolutions, you made them for a reason after all! But the ones involving healthier eating always seem to get broken quickly.  It is easy to make excuses...

  • Healthy food costs more
  • I don't have time to cook myself food
  • Precut vegetables and fruit cost more than fast food

I have heard them all!

If you can try to think of your food resolutions as part of your financial resolutions, you may have more chance of sticking to them. Remember that while it is less time consuming to buy prepackaged foods, it is far cheaper and better for you to prepare food from scratch.

There are obvious benefits of to a healthy eating regimine, but here are a few more incentives to consider:

  • Some health insurance plans offer lowered rates or incentives for people who work out regularly or eat healthfully.
  • The amount of health complications you will suffer will lessen if you are mindful of what you put into your body. A
  • nother bonus is that the right balance of vitamins and nutrients in your diet will give you the energy to work out and reach and maintain a healthy weight.
  • All of this means that you will not have to spend as much on your health care in the short term or in long run.

Healthy eating does not have to be work; you easily find fun and fast recipes online to keep your menu fresh week after week.

Here is one that is simple enough that you can make it for your family and upscale enough that you will be looking for an excuse to serve it to company!

Herbed Roast Chicken with a Red Wine Vinegar Sauce, serves 4

Modified from Saveur magazine

1 3 to 4 pound chicken, cut into 8 pieces (2 thighs, 2 drumsticks, 2 wings and 2 breasts, all skin on and bone in)

4 cloves, roughly chopped

1/3 cup grated Pecorino Romano

4 tbsp olive oil, separated

1 tbsp dried oregano

1 tsp dried thyme

1 cup red wine vinegar

  • 1. Heat oven to 500ºF. Season chicken with salt and pepper.
  • 2. In a food processor, combine garlic, Pecorino, 3 tbsp olive oil, oregano and thyme until they form a paste. Set aside.
  • 3. Heat remaining 1 tbsp olive oil in a large skillet over medium high heat. Add chicken, skin side down and cook until golden brown, about 6 minutes. Using tongs, turn chicken over and using the back of a spoon smear the skin side with the herbed paste. Place skillet in the oven and cook until cooked through, about 20 more minutes.
  • 4. Remove from oven and carefully pour off the fat from the pan. Add the vinegar and spoon the vinegar over the bird as though you are basting. Transfer chicken to a serving platter and spoon over the vinegar sauce.

Related posts:

Savvy Spending in the Kitchen

How to Save Money This Winter With Warming Soups and Stews

Keeping Trim While Trimming Our Budget

Bring On The New Year

Vienna NowellVienna Nowell

Vienna currently resides in New York City, but is originally from London. She is a contributing writer under the A Straight Talk on Debt and Savvy Spender blogs. She and her husband are recently married and they are contemplating taking the nexgt big step and buying their first home.  They are still working their way through the process of buying an apartment, and Vienna and her husband are learning as they go. Vienna also writes a food blog Tiny Test Kitchen, is a freelance writer, chef and food stylist. Read more posts by Vienna here. Compensated CareOne Blogger

To follow CareOne click here!