Abuelas With Attitude


There is a certain euphoria that is associated with eating good food. And today, I felt that “high” that no drug could ever provide. To set the scene, picture yourself in a little community kitchen with 10 other older ladies from Latin America, preparing a meal without a single recipe. In fact, I had tried to push some of my suggestions their way, but politely, they would not have it. Decades of tradition reigned over measuring out ingredients, as rosy-cheeked grandmothers with gusto prepared a feast of “Pollo a la Nora” (Chicken, Nora-Style), “Arroz con Safran” (Saffron Rice) and Ensalada Greca (Greek Salad), the latter being my humble suggestion to help increase fruits and vegetables in the usual diet (yes, the dietitian in me always prevails). After much stirring, chopping, grilling, and sautee-ing, we all sat down at a neatly set table, ready to share a meal together, but not before one of our ladies said a prayer of thanks. There is something to be said for delicious food being good for you: every bite was made with love.

Pollo a la Nora

1) 4 boneless, skinless chicken breasts

2) 1 cup fresh baby spinach

3) juice of 3 lemons

4) 1 bulb of garlic, finely chopped

5) 1 cup parmesan cheese, grated

6) salt and pepper to taste

Filet the chicken breast by slicing it down the middle length-wise half-way, then slicing side-ways (parallel to the cutting board), but not all the way through the filet. Open the filet from the centre, similar to a book. Stuff with a mixture of garlic, fresh spinach, grated parmesan, and salt and pepper. Shut flaps closed. Heat a large skillet and pour in lemon juice. Add stuffed chicken filets and cook on medium heat for 5 minutes on each side. Let rest for 10 minutes. Slice filets sideways into 4 pieces before serving.

Buen provecho!

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About danirenouf

I have been a registered dietitian since 2003, and very fortunate to have had the opportunity to work in industry, clinical nutrition, public health, and private practice. Currently, I am extremely excited about pursuing entrepreneurial ventures which start with my private consulting practice and branch out into the food and culinary industry. I am busy every day developing my own food products and recipes, adapting traditional cooking techniques and incorporating new and innovative ways to prepare nutritious, delicious food. I am passionate about everything food-related, and aspire to engage others in "getting to know their food" - not all of us are cooks, or need to be, but all of us need to eat.
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2 Responses to Abuelas With Attitude

  1. Nadia says:

    love how you write. I will have to try this recepie.

    • danirenouf says:

      There is no better feeling than to be given a cooking lesson by women who have raised families over two generations, at least. They were a true inspiration, and it was an honour to cook with them!

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