Light, Love & Life

Healthy recipes to make you feel good, love yourself and your life


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Frisée Salad with Cherries & Goat Cheese

This is a light salad full of flavor thanks to delicious cherries!  The original recipe calls for blue cheese, which you are more than welcome to use.  But I’m not a big blue cheese fan (unless it’s with buffalo wings!) so I used goat cheese as a substitute.  Also, because I didn’t have any raspberry vinegar in the house, I used pomegranate champagne vinegar.

Because of how light his salad is, I would make this as a side for dinner.  (In fact, I made this to compliment the Seared Tilapia with Cherry Salsa.  Horray, cherries!)  But if you do want to make this a meal, have it for lunch and compliment it with a whole grain roll or soup.

Servings: 2
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

½ teaspoon extra-virgin olive oil, plus 2 teaspoons, dividedFriseeSaladWithCherriesAndGoatCheese
2 thin slices prosciutto
¾ cups sweet cherries, pitted and halved, divided
2 teaspoons raspberry vinegar
1 teaspoon chopped shallot
1 teaspoon chopped fresh tarragon
1/8 teaspoon sugar
Pinch of salt
3 cups torn frisée or curly endive
2 tablespoons crumbled goat cheese

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Seared Salmon with Sugar Snap-Fennel Slaw

Super healthy. Super easy. Super light.  Welcome to a delicious summer meal that will make everyone happy!

Servings: 2
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

2 tablespoons lemon juiceSearedSalmonWithSugarSnapFennelSlaw
1 ½ tablespoons extra-virgin olive oil, divided
1 tablespoon minced shallot
¼ teaspoon light brown sugar
½ teaspoon salt, divided
¼ teaspoon freshly ground pepper, divided
½ large fennel bulb, with fronds
1 cup sugar snap peas, trimmed
¾ pounds wild Alaskan salmon, skinned
1 teaspoon minced fresh chives

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Spinach Quinoa Salad with Roasted Grapes, Pears & Almonds

This salad is wonderful as a full meal because it is filling and packed with protein and fiber to keep you satisfied. But feel free to also eat it as a side at dinner and cut the calories.  Considering how fulfilling this salad is, it’s actually very easy to make!  Try it and let me know what you think.

Servings: 2
Active Time: 15 minutes
Total Time: 30 minutes

Ingredients

1 cup red seedless grapesSpinachSaladWithGrapesPearsQuinoaAndAlmonds
1 large Bartlett pear, chopped
½ tablespoon honey
1 cup water
Pinch of sea salt
½ cup quinoa, rinsed and drained
4 cups fresh spinach
¼ cup chopped almonds

Lemon-Honey Dressing
1 tablespoon olive oil
1 ½ tablespoons freshly squeezed lemon juice
¾ teaspoons honey
¼ teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper

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Seared Tilapia with Cherry Salsa

The original recipe called for grilled tilapia, but my husband and I are in-between grills at the moment, so I had to call an audible and simply pan-sear the tilapia instead.  The only difference is I didn’t get the smokey taste from the grill.  Honestly, I’m OK with that!

This dish is perfect for spring and summer when cherries are in season.  It’s also super easy!  So if you’re having a dinner party and want to impress, try this!

Servings: 2
Active Time: 15 minutes
Total Time: 20 minutes

Ingredients

½ tablespoon olive oilSearedTilapiaWithCherrySalsa
¼ pound (1 cup) Bing cherries, pitted and coarsely chopped
¼ small red onion, finely chopped
2 tablespoons fresh cilantro, chopped
½ jalapeno chile (ribs and seeds removed), minced
½ tablespoon fresh lime juice
Kosher salt and ground pepper
¼ teaspoon ground coriander
2 tilapia fillets (4 to 6 ounces each)

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Miso-Glazed Scallops with Noodles

Like the Toasted Quinoa Salad with Scallops and Snow Peas recipe, this Miso-Glazed Scallops with Noodles has a Japanese flavor to it thanks to the miso, mirin, and rice vinegar.  However, unlike the previous recipe, this dish has a sweet and salty taste to it that you’ll love!

I paired this dish with Caramelized Green Beans and Sweet Onions because the sauce in this dish caramelizes in the pan.  But feel free to keep the side simple and have a mixed greens salad with a citrus dressing.

Servings: 2
Active Time: 25 minutes
Total Time: 30 minutes

Ingredients

MisoGlazedScallopsWithNoodles4 ounces soba noodles or whole-wheat spaghetti
1 ½ tablespoons white miso
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon canola oil
½ teaspoon minced fresh ginger
½ pound dry sea scallops, tough muscle removed
1 teaspoon extra-virgin olive oil
½ cup sliced scallions

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Oven-Fried Chicken Parmesan

When you think Chicken Parmesan, you don’t necessarily think healthy.  But it’s just so frickin’ good!  So here’s a recipe that is fairly healthy, yet flavorful.  If you want to try to cut down the fat a bit more, feel free to use reduced fat Parmesan cheese and non-fat mozzarella cheese.  Either way, this is a delicious recipe that my husband has loved every time I’ve made it.

In the picture, the chicken parm is accompanied by Sauteed Shiitakes, Spinach, and Scallions.

Servings:  2
Active Time:  30 minutes
Total Time:  30 minutes

Ingredients

OvenFriedChickenParmesan2 tablespoons all-purpose flour
1/4 teaspoon dried oregano
1/8 teaspoon salt
1 large egg white, lightly beaten
1/3 cup panko (Japanese breadcrumb)
2 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon extra-virgin olive oil, divided
Cooking spray
1/4 cup jarred low-fat tomato-basil pasta sauce
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1/3 cup shredded part-skim mozzarella cheese

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Arugula and Prosciutto Pizza

I try very hard to eat healthy food.  But sometimes I can’t help but want delicious, wonderful, scrumptious pizza.  So when I found this recipe, I knew it wouldn’t be as healthy as fish, but the whole wheat crust, arugula and fresh tomatoes help.  Plus, you can put as much or as little prosciutto and cheese as you want.  Hooray for portion control!  When I made this, I used Whole Foods whole wheat pizza dough and fontina cheese, but feel free to make your own pizza dough and choose either fontina or mozzarella cheese. Don’t you love how pizza allows you to have this versatility? 🙂

Tips:  To make a more personalized pizza, cut ingredients in half; I’ve included the smaller version in my Printable Recipes section.

Also, if you don’t think you’re going to finish the whole pizza in one sitting, cut your pieces and add the arugula and tomato piece-by-piece.  That way, when you want to eat the pizza later, you can reheat it without ruining the arugula.

Servings:  6
Active Time:  35 minutes
Total Time:  35 minutes

Ingredients

ArugulaProsciuttoPizza1 pound prepared pizza dough, preferably whole-wheat
2 tablespoons extra-virgin olive oil
1 medium onion, halved and thinly sliced
2 ounces very thinly sliced prosciutto, cut into thin strips (about ¼ cup)
1/2 teaspoon crushed red pepper
1 cup shredded fontina or part-skim mozzarella cheese
2 cups packed coarsely chopped arugula
1 cup chopped tomato

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