Some people are good at taking recipes and knowing what to substitute in order to make it a bit healthier but still taste good, or add certain spices for better flavor.....I am not this person.  I wish I was, but I am not.  So needless to say when I tried with this weeks recipe, it did not turn out so great.

Morning Glory Muffins is the new recipe this week.  I was looking for a different quick, relatively healthy snack option for my kids but one they would look forward to.  Sadly, this is not it.  Probably due to my modifications. haha

• toss 1 cup of grated carrots and  grated apple with 1/3 cup chopped pecans and 1/3 cup coconut - I used unsweetened coconut
• whisk 1 cup of flour (we used almond flour and did 1/2 a cup); 1/2 cup of oatmeal (we did 1 full cup); 2 tsp baking powder; 1 tsp cinnamon,  and 1/4 tsp salt
• stir into carrot mixture
• whisk 2 eggs with 1/2 cup each of canola oil and milk (we used almond milk)
• stir into carrot-flour mixture
• spoon batter into a lined muffin tin.
• Bake at 375 for approximately 22 min 

Lacking some serious flavor.

Week two of my New Year's resolution, complete.  The recipe this week was Chipotle Steak with Balsamic Reduction, Baby potatoes and Italian Veggies.  My kids prefer brown rice so served it over rice, but I have included the recipe below with the potatoes.  The best thing about this recipe is that leftovers taste really good in a wrap!

Instructions:

1. Wash and slice celery, pepper, cucumber and place in medium sized bowl
   
2. add carrots and tomatoes to the bowl
3. toss with olive oil, balsamic vinegar and spice. Let stand
4. Wash potatoes and place in a large stove top pot of cold water.  Bring to a boil, uncovered, then reduce heat to medium.  Cook until potatoes are easily pierced with a fork
5. heat oil in stove top pot at medium
6. finely chop the onion, adding to the pot as you cut.  Saute slightly then add garlic and ginger
7. Stir for a minute and then add the balsamic vinegar, maple syrup and wine. Remove from heat
8. BBQ or broiler the steak.  Sprinkle with spice all over - grill to your liking

Just before the steaks are done, reheat the balsamic reduction.  When hot, pool sauce on each plate, then place steak on top of the sauce.  Serve with potatoes and veggies

It is my goal this year to try a new recipe each week!!

Exercising, eating healthy, and teaching our kids about nutrition is something we have done with our kids since they were born.  Now that two of them are a bit older (4 and 6) I have the chance to get them more involved with cooking.  We can explore different tastes, spices, and pick recipes together that are nutritious and a bit different then the usual meals we have.

This week we chose Pan-Roasted Mahi Mahi from the Clean Eating Magazine

Ingredients:

• 2 zucchini, sliced a 1/2 inch thick diagonal
• 2 yellow squash, sliced on a 1/2 inch thick diagonal
• 2 tbsp olive oil
• 5  4-oz boneless fresh mahi mahi (can substitute with cod)
• 1/4 tsp salt and pepper
• 3 tbsp low sodium broth (chicken or veggie) - we used chicken

Fruit Salsa:

• 1 ripe avocado, pitted, peeled and diced
• 1 sweet red grapefruit, peeled, segmented and chopped
• 1 medium orange, peeled, segmented and chopped
• 1 clove of garlic, minced
• 1/2 cup finely chopped red onion
• 1/4 cup  chopped fresh cilantro
• 2 tbsp fresh lime juice
• salt and pepper

1. Preheat over to 350
   
2. Prepare the fruit salsa and put in fridge (I made mine the night before and it was even better)
   
3. Heat the grill pan or bbq to medium-high. In a separate bowl, toss zucchini and squash with 1 tbsp of oil.  Grill the zucchini and squash until golden brown.  transfer to plate and set aside
4. Sprinkle mahi mahi with salt and pepper.  In an over skillet, heat remaining oil on medium.  Cook mahi mahi flesh down until golden brown.  Flip it and cook for a couple minutes.  Pour broth over top and transfer to oven and bake for 5 minutes.
5. Remove the skin from mahi mahi, top with fruit salsa and serve with grilled zucchini-squash mixture

Delicious!