The Journey Begins

Hello friends!

Last month, I began AmeriCorps in Raleigh, NC. Along with my one-year pledge of service, I promised myself that I would not stop buying and making good, healthy food. After all, millions of people today are operating on a tiny budget, and I believe everyone should have the right to a nutritious meal.

So far, it is been quite an adventure deciding what I am going to cook every night and how I shall afford delicious food on a $200/week stipend. Today, I will begin documenting my lovely journey through the world of well rounded meals on a budget. I promise to only post recipes that I have made and enjoyed!

Why "The Only Real Currency"?

It was inspired by a quote from my favorite book, Eat, Pray, Love:

In a world of disaster and disorder and fraud, sometimes only beauty can be trusted. Only artistic excellence is incorruptible. Pleasure cannot be bargained down. And sometimes the meal is the only currency that is real.

-Elizabeth Gilbert

Baked Rosemary Lemon Chicken

4 boneless chicken breast

1 yellow onion

3 garlic cloves

4-6 sprigs of rosemary

1 large lemon

1/3 cup of red wine vinegar (I used balsamic vinegar)

2 tablespoons of olive oil

Dash of Sea Salt

Dash of black pepper

Preheat oven to 375. Cut chicken breast into 3 equal parts. Place in the casserole dish. Cut onion up into wedges and place in dish. Slice the garlic up into 4-5 slices per clove and place into the dish.

Take 1/2 of lemon and cut into 4 wedges - squeeze the juice into the dish over the chicken and place the wedges in between the chicken pieces. Pour vinegar into the dish and then the olive oil. Dash on salt and pepper and then place your rosemary on top. Bake at 375 for about 45 minutes.

Cut the rest of your lemon to garnish the chicken.