Healthy April Recipes

Here’s a protein-packed dinner recipe that will help you shed bell fat. Serve with a side of dark leafy greens. Salmon is full of healthy omega-3 fatty acids and B vitamins. In addition to the health benefits, this salmon recipe packs a sweet and tangy flavor that is sure to please.

Servings: 2

Here’s what you need…

• 1 fillet of fresh Salmon
• 1 cup Lite Soy Sauce or coconut aminos
• 2 tablespoons fresh minced Ginger
• ¼ cup honey

1. Combine the Soy Sauce, Ginger and Agave nectar. Place the Salmon in a pan and cover with the Soy marinade for 1 hour in the fridge.
2. Prepare your grill. If desired, soak a cedar plank to barbecue the Salmon on.
3. Grill over medium heat until cooked through and flaky.

Nutritional Analysis: One serving equals: 300 calories, 12g fat, 8g carbohydrate, .5g fiber, and 40g protein.

Most chicken salad recipes contain loads of mayonnaise or dairy products, but not this one. A simple can of coconut milk makes this salad deliciously creamy while roasted chiles, fresh cilantro, sweet fruit and crunchy pecans really bring the flavor. Serve on large butter lettuce leaves.

Servings: 8

Here’s what you need…

For the Creamy Coconut Dressing:

• 1 (14oz) can coconut milk, full fat
• ¼ cup fresh cilantro, chopped
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon coconut oil, melted
• ⅛ teaspoon garlic powder
• lemon zest (all you can get from one small lemon)
• 1 teaspoon lemon juice
• dash salt
• dash pepper

For the Salad:

• 1 cup celery, finely chopped
• 1 cup red grapes, halved
• ½ cup pecans, chopped
• 1 apple, finely chopped
• 4oz can mild chopped green chiles
• 1 lb roasted chicken, chopped

1. For the Creamy Coconut Dressing: Combine all of the ingredients in a medium bowl. Whisk well and then set in the fridge to chill while you prepare the salad.
2. For the Salad: Combine all of the ingredients in a large bowl. Add the creamy coconut dressing and mix well. Season with salt and pepper. Serve with large lettuce leaves and Dijon mustard.

Nutritional Analysis: One serving equals: 286 calories, 20g fat, 80mg sodium, 6g carbohydrate, 2g fiber, and 19g protein

I forgot to mention that Fit Life food, while healthy and controlled, is still quite delicious! This Breakfast Wrap is satisfying and nourishing for breakfast, lunch or dinner. It’s ready in a flash, tastes amazing, and is filled with lean protein, veggies and whole sprouted grains. Try it today, but don’t be surprised if you get hooked!

Servings: 2

Here’s what you need…

• 1 teaspoon olive oil
• 1 garlic clove, minced

¼ cup tomato, finely chopped

• 2 cups spinach, roughly chopped
• 1 cup egg whites
• dash of salt and pepper
• 2 sprouted grain tortillas
• 2 Tablespoons pesto (purchase it pre-made, or combine ½ cup walnuts, 2 cups basil leaves, 2 cloves garlic, ¼ cup olive oil, and 1 Tablespoon lemon juice in a food processor and blend until it becomes a paste.)

1. Spread a tablespoon of pesto over each tortilla and set aside.
2. In medium sized skillet warm the olive oil over medium heat. Add the garlic and sauté until golden. Add the tomato and cook for another 3 minutes. Add the spinach and cook until it is soft and wilted. Remove the veggies from skillet, set aside in a bowl.
3. Pour the egg whites into the skillet, season with salt and pepper. Cook until the egg is no longer runny.
4. Arrange half of the egg whites in a line down the center of each tortilla. Top with half of the veggies and then fold the ends up and wrap like a burrito.

Nutritional Analysis: One serving equals: 288 calories, 10g fat, 28g carbohydrate, 6g fiber, and 21g protein.