Fitness & weight loss is 20% exercise and 80% nutrition.
We can't out-run our fork!
Here's some of my favorite healthy recipes that I've collected
​from a few of my best-loved blogs... ENJOY!

Quinoa Chicken Salad in a Mason Jar
​Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 424 kcal
Ingredients
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. fresh lemon juice
  • 1/2 tsp. raw honey (or pure maple syrup)
  • 1 tsp. Dijon mustard
  • 1 Tbsp. + 1 tsp. olive oil extra virgin
  • 2 cups cooked quinoa
  • 4 cups sliced cucumbers
  • 4 cups halved cherry tomatoes
  • 3 cups grilled chicken breast boneless, skinless, sliced
  • 1/2 cup crumbled feta cheese
Instructions
  1. To make dressing, combine vinegar, lemon juice, and honey in a medium bowl; whisk to blend.
  2. Add mustard; mix well.
  3. Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
  4. Evenly layer quinoa, cucumbers, tomatoes, chicken, and cheese on top of dressing in jars. 
  5. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving. 
  6. Variation (Add 1 green container per serving): Add 4 cups fresh baby spinach. ​
Healthier Chicken Parmesan
​Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings 4 servings, 1 chicken breast each
Calories 351 kcal
Ingredients
  • 1 cup whole grain Panko bread crumbs
  • 4 Tbsp. grated Parmesan cheese divided use
  • 1 dash sea salt or Himalayan salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • 2 large eggs lightly beaten
  • 4 4-oz. raw chicken breasts boneless, skinless
  • 1 cup all-natural marinara sauce, no sugar added
  • ¾ cup shredded part-skim mozzarella cheese
  • 1 Tbsp. finely chopped flat leaf (Italian) parsley
Instructions
  1. Preheat oven to 450° F.
  2. Lightly coat medium baking sheet with spray. Set aside.
  3. Combine bread crumbs, 2 Tbsp. Parmesan cheese, salt, pepper, garlic powder, and onion powder in a small bowl; mix well. Transfer to a plate. Set aside.
  4. Place eggs in a shallow dish. Dip each chicken breast in eggs, completely coating, then bread crumbs; coating each evenly on all sides. Place chicken on prepared baking sheet.
  5. Bake for 22 to 26 minutes, turning after 15 minutes, or until chicken is no longer pink in the middle and juices run clear.
  6. Preheat broiler on high.
  7. Top each chicken breast evenly with marinara sauce, mozzarella cheese, and remaining 2 Tbsp. Parmesan cheese. Return to oven for 2 to 3 minutes, or until cheese is melted.
  8. Sprinkle with parsley before serving.
Baked Ziti with Spinach
Prep Time 20 minutes
Cook Time 1 hour 7 minutes
Total Time 1 hour 27 minutes
Servings 4 Servings (about 1½ cups each)
Calories 372 kcal
Ingredients
  • 4 oz dry whole wheat ziti (or penne) pasta
  • 2 tsp. olive oil
  • 4 cloves garlic finely chopped
  • 1 (10-oz.) bag raw spinach
  • 1½ cups whole peeled tomatoes (like San Marzano or Cento) crushed or pureed in blender or food processor.
  • ¼ cup finely chopped basil leaves
  • ½ tsp. sea salt (or Himalayan salt)
  • ¼ tsp. ground black pepper
  • 1 dash crushed red pepper flakes (optional)
  • ¾ cup part-skim Mozzarella cheese divided use
  • ¼ cup grated Parmesan cheese
  • 1½ cups part-skim ricotta cheese
  • Nonstick cooking spray
​Instructions
  1. Cook pasta according to package directions; drain. Set aside. 
  2. Preheat oven to 375º F.
  3. Heat oil in large nonstick skillet over medium-high heat.
  4. Add garlic; cook, stirring frequently, for 1 minute.
  5. Add spinach, tomatoes, and basil. Season with salt and pepper; cook, stirring frequently, for 4 to 5 minutes.
  6. Combine spinach mixture, pasta, red pepper flakes (if desired), ½ cup mozzarella cheese, Parmesan cheese, and ricotta cheese in a large bowl; mix well. 
  7. Place in a 2½ to 3-quart casserole that is lightly coated with spray. Bake, covered with aluminum foil, for 35 minutes. Remove foil. 
  8. Top evenly with remaining ¼ cup mozzarella cheese. Bake an additional 10 to 15 minutes, or until cheese is bubbly.
Potato-Crusted Salmon Fillets
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 262 kcal
Ingredients
  • 2 small russet potatoes (about 1 lb.) washed, shredded
  • ½ medium leek washed, sliced thin
  • ¼ tsp. sea salt (or Himalayan salt)
  • 2 tsp. ground white pepper
  • 2 tsp. olive oil
  • 1 tsp. unsalted butter
  • 4 (4-oz) raw salmon fillets skinless
Instructions
  1. Drain potatoes in a colander; pat them as dry as possible with paper towels or a clean kitchen towel.
  2. Combine potatoes, leek, salt, and pepper in a medium bowl; mix well.
  3. Heat oil and butter in large nonstick skillet over medium-high heat. 
  4. Place four ⅓ cup mounds of potato mixture in skillet. Press a salmon fillet into each mound. Top evenly with remaining potatoes; cook for 6 to 7 minutes on each side, or until potatoes are nicely browned and fish flakes easily when tested with a fork.​​
​Recipe Note: Use only the tender white part of the leek. Reserve the tougher green tops for use in broths.
Interested in more RECIPES?
Check out my E-BOOK with 305 recipes to help you get HOT & HEALTHY from the inside out!