Things I've learned and recipes tried in my journey to get my health back!!! Here you will find tips, articles and healthy recipes that taste spectacular, yet contain nothing artificial, refined or processed!

Moroccan Chicken Stew

This was divine. All of the flavors meld wonderfully. I don't think there was anything missing! This will easily be a new comfort food in our home.

2 tablespoons extra virgin olive oil
3 (6 ounce) boneless skinless chicken breast halves or 18 ounces chicken tenders, cut into 1/2 to 3/4 inch cubes
1 medium onion, chopped
1 tablespoon ground cumin
1 tablespoon ground ginger
1 teaspoon hot paprika (or 3/4 teaspoon sweet paprika plus 1/4 teaspoon cayenne pepper)
5 cups organic chicken stock
2 medium zucchini
1/2 cup uncooked whole wheat couscous
1 (16 ounce) can chickpeas, rinsed and drained
sea salt
fresh ground black pepper
8 sprigs cilantro, chopped

Put the oil in a deep, heavy skillet over medium-high heat.
Add chicken to the skillet, raise the heat to high, and stir once or twice.
When chicken has browned, add the onion, cumin, ginger, and paprika.
Stir and cook for 1 minute.
Add the stock to the skillet and stir, scraping any bits from the bottom.
Cover and bring to a boil, about 2 minutes.
Meanwhile, trim the zucchini and slice in half lengthwise, next cut crosswise into 1/4-inch-wide half-moons.
When the soup comes to a boil, add the zucchini and the couscous to the skillet, stir, and cover.
Add chickpeas to the skillet.
Cover and let the soup return to a boil, then lower the heat slightly so the soup simmers briskly for 4 minutes.
Season with salt and pepper to taste.
Stir cilantro into the soup, cook for 1 minute, and serve.

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Healthy Fried Chicken

One thing I didn't want to give up when I decided to get healthy was fried chicken. It has been and always will be one of my favorite comfort foods. So I took my regular recipe and replaced the ingredients with ones that are good for you. This version tastes exactly the same, but I don't have to feel guilty eating it! The reason I cut the breasts in half is because a whole breast is more than one serving, and cutting them this way fools your brain into thinking that it is a whole piece, and you will fill up on it. Plus with the price of chicken these days(unless you find it on sale) it will make it go a lot further when feeding a family!

4 Boneless Skinless Chicken breasts, butterflied all the way through
1 Cup Whole Wheat Flour
Sea Salt and Fresh Ground Pepper to taste
1/4 Cup Extra Virgin Olive Oil

Take your breasts and cut them like you're going too butterfly them but cut them all the way through.

Put oil in a cast iron pan over medium heat.

Season each breast with the sea salt and pepper. Place flour on a plate and coat each piece of chicken with flour.

Place each breast in hot pan and fry until golden brown, flip and do the same on the other side. Take out of pan and drain on a paper towel for 5 mins or so. Serve with a healthy side of choice, tonight I think I'll serve it with the curried grilled zucchini found here. and some sweet potatoes!

Servings: 8
10 mins prep
20 mins cooking

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Nectarines with Honey Mustard Dressing

I know it sounds strange but it is soooo yummy. and quite refreshing on a hot day! This can also be tossed with some fresh salad greens for an even more substantial side dish.

1 Firm nectarine, cut into bite sized pieces
1/2 tsp dijon mustard
1/2 tsp unfiltered honey
1/8 tsp minced garlic
Sea Salt and Fresh ground pepper to taste

The nectarine needs to be fairly firm, or it'll turn to mush when you try to cut it up. Don't worry about it being to sour, the dressing makes it sweeter. Place nectarine pieces into a bowl.

In a small cup or bowl mix that last 4 ingredients until well corporated. drizzle on fruit and enjoy!

This recipe serves one person, increase ingredients as needed.

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Curried Grilled Zucchini

A side that I created tonight for dinner. I used to use bottled dressing to marinate it then grill, but it isn’t healthy so wanted a flavorful alternative. This is what I came up with and it is YUMMY! Can easily be doubled or tripled.

Prep time: 1 Min. Cook time: 10 Min. Serves: 2


1 zucchini cut into 8 wedges

2 tbs extra virgin olive oil

1/2 tsp good quality organic curry powder

sea salt to taste

1/2 tsp turbinado sugar


cut zucchini into 8 wedges.

In a small bowl mix remaining 4 ingredients until well blended. Sugar will not disolve if using turbinado sugar. place zucchini on grill over medium heat, brush on oil mixture. cook until desired doneness(about 10 mins for me) adding more oil mixture every couple of mins.

I had this with NY strip steak, and some sliced strawberries.

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