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This recipe is for those of us who want to eat healthier now that summer is over and school has started.I can’t believe summer is all done and my daughter is back to school. Summer was filled with a lot of indulging but I was very good at balancing my day with healthy foods and making sure over eating didn’t happen.

Anyway, it is time to get serious and eat well. This is a simple and healthy dish one can make through the week. I took good quality chicken breasts and roasted them with a lot of flavor- that is my trick when I am eating healthy- I boost the flavor. I mixed up garlic, oregano, smoked paprika and lemon juice with olive oil in a mortar and pestle. I marinated the chicken for several hours and roasted it in the oven.

I served the chicken with a ribbon salad- recipe to come tomorrow…
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Here is another recipe with my favorite ingredient- smoked paprika. I can’t get enough of this delicious spice. I love the smoky, savory and a bit of spicy flavors it imparts to all everything. I keep waiting to get over the flavor and move on to something else.. but so far it hasn’t happened. I guess I will go with it as long as I can come up with different recipes using it.

This is a very easy recipe and best of all- it is very healthy. I simply coated some cod fillets with a mixture of smoked paprika, salt and roasted cumin. I stored them in the fridge for a bit and cooked them under the broiler (make sure you take the fish out at least 20 minutes before cooking). I had broccolini in the fridge. I made some brown rice and added broccolini to it- an easy side dish.

The meal was delicious…
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This is a yummy, yummy, vegetarian dish. Actually in my house, no one noticed there was lack of meat. Tofu is a big favorite in my family and so I try to make it as much as I can. When my daughter was very young, she didn’t like eating any meat.. so to add protein to her diet, I would buy firm, organic tofu and cube it up and put it on her high chair. She would devour it and still loves it. She finds it hard to believe that she didn’t like chicken as a baby.

Anyway, this dish combines tofu and bok choy- which is my husband’s favorite vegetable- so it is win win, and mushrooms, which is my daughter’s favorite.

I made a simple sauce with tamari, rice vinegar, honey and sweet chili sauce. It was a quick dish to put together. I served it with delicious brown rice. Try this dish and it will be part of your weekly repertoire…
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I love, love creating something completely different with my leftovers in the fridge. I had the grilled chicken and plum sauce from yesterdays posting. I decided to reuse them through the week and create quesadillas. My favorite tortillas to buy right now are the habanero lime ones from Trader Joes. They are not super spicy but have a nice kick to them.

It was a very quick meal to put together which is very convenient through the week. I paired it with some mild mozzarella cheese and the quesadillas were delicious. I served an avocado salad and a glass of refreshing Rose!!
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This is another one pot meal- yay! I love, love coming up with a lovely one pot meal. I especially love making them if I have a sauce already in the fridge. I had made the chimichurri sauce the other day and I had a whole lot left over. I started thinking what to do with it.. I had lots of ideas but in the end I decided on the rice dish. The sauce was full of flavor with parsley, cilantro, garlic and lots of citrus. I sauteed it in the pan and browned jumbo shrimp to infuse tons of flavor into the dish. I added delicious coconut milk, chicken broth. The main flavor in the dish is the sauce but the coconut milk and the shrimp bring it to a different level. The dish was a big success.. everyone loved it.
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