Getting Healthy from the Inside Out

Ling Cod Meal

As I get more adventuresome and active posting recipes, I’m rediscovering this joy about cooking and making up new dishes! This is an original (though I’m certain someone somewhere has done something similar!) from the Norton Kitchen!

  • Ling Cod fillet
  • Fresh Lemon
  • Fresh Dill
  • Fresh Cracked Pepper

Season ling cod with dill and lemon zest. Place on foil lined bake tray and cook thoroughly. Careful not to overcook otherwise will be dry.

Creamy Lemon Dill Quinoa

  • 1/2 cup cooked quinoa
  • Fresh Lemon
  • Fresh Dill
  • Fat free Greek Yogurt
  • 2 Tbsp chopped pecans

Cook quinoa as directed (1/2 cup is 1 serving) and mix lemon zest and minced fresh dill to taste into the quinoa. Add 1 tbsp Fat Free Greek yogurt into the quinoa and mix thoroughly. May have to be reheated if yogurt cools the quinoa down too much or if you’re using left overs.

Top with pecans when serving.

Red Onion and Cherry Tomatos in a Balsamic Reduction

  • 1/4 Red onion, thinly sliced
  • 1/2 cup Cherry Tomatos, sliced in half
  • 1/2 tbsp oil
  • 2-3 Tbsp Balsamic Vinegar

Heat oil in non-stick pan. Add onions, stirring constantly to prevent burning. Cook until become slightly translucent. Add tomatos and continue to stir.

Add balsamic vinegar and reduce heat. Once most of the moisture has been evaporated, it’s ready to be served!

ENJOY!!!

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