Plated Meal prep… Walking the (health) talk!

Made a healthy version of Persian Fesenjan stew (pomegranate walnut stew with chicken). It's the instant pot recipe from the blog "A Calculated Whisk."

I doubled up the recipe (and batch for a family member I'm helping cook for and half for us). I made a few modifications. I only used chicken breast, it's a leaner cut than thigh. Instead of ghee, I used Avocado oil (but olive would work too!). I also used half "no salt added broth," and half "30% less sodium broth" along with 1/2 the salt the recipe calls for.

I also meticulously spooned out almost all of the oil that surfaces from the walnuts. It's hands to describe but the walnuts in this recipe release a ton of oil that sits on top of the stew. Traditionally, this is maintained and mixed in for extra flavour but I'm going for a lower fat version. There's definitely still some healthy walnut fats in there, but just less fat overall!

The finished product is super flavourful, and I love it!

I also prepped the rice in a rice cooker and added a bit of steamed kale to this traditional "Shirazi" salad (cucumbers, red onions, tomatoes, with a lemon and olive oil dressing–I did 3 tablespoon of olive oil for maybe 12-15 cups of salad).