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Another sure-fire way to feel better than ever is to eat a diet that is high in fiber and protein and low in refined sugar and carbohydrates. These shredded chicken lettuce wraps are easy to make and will keep you on track with your healthy, fit lifestyle.

Servings: 6

Here’s what you need…

•     1 Tablespoon chile pepper
•     1 teaspoon salt
•     2 teaspoon pepper
•     1 Tablespoon dried oregano
•     1/2 cup lime juice, divided
•     2 Tablespoons olive oil
•     6 whole chicken legs
•     3 cups shredded cabbage
•     1/4 cup red onion, thinly chopped
•     1/4 cup fresh cilantro, chopped
•     6 large butter lettuce leaves

In a small bowl combine the chile pepper, salt, pepper, oregano, 1/4 cup of the lime juice and the olive oil. Place the chicken in a large baking pan and coat with the seasoning mixture. Cover and refrigerate for 4 hours.

1.     Meanwhile, in a large bowl combine the cabbage, onion, cilantro and remaining 1/4 cup lime juice. Season with salt and pepper to taste. Cover and refrigerate for 4 hours.
2.     Preheat oven to 400 degrees F. Roast the chicken legs for 40 minutes.
3.     When the chicken has cooled, discard the skin and bones and shred the chicken.
4.     Fill each lettuce leaf with a spoonful of cabbage mixture, topped with shredded chicken.

Nutritional Analysis: One serving equals: 248 calories, 12 fat, 740mg sodium, 5g carbohydrate, 2g fiber, and 26.7g protein.

Eating healthy does not need to be boring. Grilled salmon, crisp greens, tender corn and peppers, a sprinkle of cheese and a few slices of avocado make this healthy salad something worth repeating. The flavors in this dish are so delicious there is no need for dressing.

Servings: 2

Here’s what you need…

•     2 (3.5 oz) salmon fillets
•     Santa Fe seasoning blend (2 teaspoons cumin, 1 teaspoon coriander, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1 teaspoon thyme, 1/8 teaspoon clove, 1/8 teaspoon allspice, 1/8 teaspoon ground cinnamon)
•     4 cups romaine lettuce, chopped
•     1/2 cup tomato, chopped
•     1/4 cup corn kernels
•     1/8 cup low fat cheese, grated
•     1/8 cup canned red peppers, finely chopped
•     1/2 avocado, sliced

1.     Coat the salmon fillets with Santa Fe seasoning. On a pre-heated grill, cook for 8-10 minutes on each side, until flaky and cook all the way through. Remove from heat.
2.     On 2 plates arrange a bed of lettuce, topped with half of the tomato, corn, cheese, peppers and avocado. Place the fillet on top.

Nutritional Analysis: One serving equals: 252 calories, 12 fat, 225mg sodium, 12g carbohydrate, 7g fiber, and 24g protein.

The best salads are a cornucopia of fresh vegetables, with little or no added fat. This salad combines some of the garden’s tastiest veggies and is dressed lightly with no added oils. Serve with a side of lean protein for a healthy, vibrant meal.

Servings: 4

Here’s what you need…

•     4 eggs
•     1 bunch asparagus, ends trimmed
•     1 cup curly endive
•     1 cup dandelion greens
•     1/2 cup cherry tomatoes, halved
•     1/8 cup red onion, thinly sliced
•     1/2 red bell pepper, thinly sliced into matchsticks
•     1 packet Stevia
•     2 Tablespoons lime juice
•     1 garlic clove, minced
•     2 teaspoons Dijon mustard
•     1 Tablespoon raspberry vinegar

1.     Place the eggs in a pan of water; bring to a simmer for 6 minutes. Remove from heat. Crack the eggs all over, and then place in a pan of cold water for one minute. Remove from water, peel, and slice. Set aside.
2.     Bring a medium pot of salted water to boil. Add the asparagus and cook for 4 minutes. Rinse in cold water then set aside.
3.     In a large salad bowl combine the endive, dandelion greens, tomato, onion and pepper.
4.     In a small bowl combine the Stevia, lime juice, garlic, Dijon and vinegar. Mix well.
5.     Coat the salad with the dressing. Top with asparagus and sliced egg.

Nutritional Analysis: One serving equals: 119 calories, 5.5 fat, 137mg sodium, 9g carbohydrates, 2g fiber, and 8g protein.