Light, Love & Life

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


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Fresh Cherry Lemonade

On beautiful spring and summer days, nothing is more relaxing than sitting outside, enjoying the sun and drinking a glass of cold lemonade.  So when I saw this recipe for Fresh Cherry Lemonade in Eating Well’s May/June issue, I had to try it.

The only annoying part of this recipe was straining the mixture through a sieve.  But in the end, it’s well worth it!  The original recipe calls for only four 1 cup servings, so I doubled it here so you can keep it in your fridge and enjoy it more than once. Also, in my version, I used Truvia (20 packets = 1/3 cup) instead of sugar to try and lower the calorie count, but feel free to do as you please!

If you’re having a Memorial Day barbecue, you can make this for your guests!  Note:  Feel free to add a splash of vodka, bourbon or rum to turn  this into an adult beverage!

Servings:  8
Active Time:  15 minutes
Total Time:  15 minutes

IngredientsFreshCherryLemonade

4 cups sweet cherries, pitted, plus who cherries for garnish
1 cup lemon juice
2/3 cup sugar
5 cups cold water
Lemon slices for garnish, if you want

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Caramelized Green Beans and Sweet Onions

If you have the patience to sauté this side dish, it is well worth the wait!  This has been a favorite every time I’ve made it, so definitely make it a point to try this!

Also, don’t be frustrated if the veggies don’t start to brown according to the time in the recipe.  First time I made this side, it took a lot longer than expected because of the stove top and pan I used.  Feel free to increase the heat of the stove if you’re not using a gas stove.  Enjoy!

Servings: 2
Active Time: 40 minutes
Total Time: 40 minutes

IngredientsCaramelizedGreenBeansAndSweetOnions

4 to 5 oz sweet onion
1 ½ tablespoons extra-virgin olive oil
6 oz green beans, trimmed and halved
8 to 10 medium fresh sage leaves
½ teaspoon Kosher salt, and more if needed
1 tablespoons fresh orange juice

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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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Sautéed Shiitakes, Spinach, and Scallions

I’ve never cooked anything that involved shiitake mushrooms before (and I was actually a bit surprised at how expensive they are), but this was a delicious treat!  My husband doesn’t usually like mushrooms and was afraid of the side when he tried just the mushroom by itself, but the combination of the spinach, scallions, soy sauce and sesame oil proved him wrong.

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

Ingredients

SauteedShiitakesAndSpinach2 tablespoons unsalted butter
3.5 ounces shiitake mushrooms, stems removed, caps thinly sliced
1/3 cup thickly sliced scallions
1/4 teaspoon Kosher salt
4 cups lightly packed stemmed fresh spinach leaves, washed and lightly dried
1 teaspoon low-sodium soy sauce
1/4 teaspoon sesame oil

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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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Maple Soy Salmon

This is one of my favorite meals to make because it’s simple and delicious.  For those of you who aren’t big fans of salmon, the sweet and salty combination of the maple syrup and soy sauce is all you need to change your mind about it.  You’ll want to make this every night!  Lastly, I usually pair this with steamed veggies, but feel free to make whatever side you’d like!

Servings:  2
Active time:  10 minutes
Total time:  1 hour

Ingredients

MapleSoySalmon2 tablespoons maple syrup
1 tablespoon low-sodium soy sauce
1/2 clove garlic, minced
1/8 teaspoon garlic salt
1/8 teaspoon ground black pepper
1/2 pound salmon

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Beer-Battered Tilapia with Mango Salsa

I love mangoes.  And beer.  I definitely love beer.  So when I can combine two wonderful ingredients into one delicious, healthy dish, I do it!  This dish is super easy to make and can definitely be made on a weeknight.  The part that takes the longest is chopping the mango, onion and cilantro!  I paired it with a side of steamed green beans, but feel free to make whatever side your heart desires.

Servings:  2
Active Time:  30 minutes
Total Time: 35 minutes

Ingredients

BeerBatteredTilapiaWithMangoSalsaMango Salsa
1/2 ripe mango, diced (3/4 cups)
1/8 cup finely chopped red onion
1 tablespoon lime juice
1 tablespoon rice vinegar
1/2 tablespoon chopped fresh cilantro

Tilapia
1 1/2 tablespoons whole-wheat flour
1 tablespoon all-purpose flour
1/8 teaspoon ground cumin
1/8 teaspoon salt, or to taste
1/8 teaspoon cayenne pepper
1/4 cup beer
1/2 to 3/4 pounds tilapia fillets, cut in half lengthwise
2 teaspoons canola oil, divided

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