Minted Chicken With Asparagus

They had me at mint (though I prefer it in mojitos;)

I've always known that mint has "healing properties" at least in the form of the menthol included in vapor rub and after sun care. However, there are other benefits I wasn't aware of. For example mint has properties that both stimulate and relax the muscles of the digestive tract (aka peristalsis) which aids in digestion and soothes stomach aches caused by indigestion or inflammation.

Mint also stimulates the digestive enzymes that absorb nutrients from food and convert fat into usable energy. Therefore by adding mint to your diet you are increasing the amount of fat that is being put to use rather than being stored and contributing to your weight gain.

As for asparagus it is a great source of fiber, folate, vitamins A, C, and E and antioxidants ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. Worth having smelly pee right? ;)

Ingredients:
1 lime
1 1/2 cup packed fresh mint leaves
1 clove garlic, 2 tsp. ground fennel
3 tbsp olive oil
1 1/4 lbs thin chicken cutlets
1 bunch thin asparagus, trimmed
8 cups mixed baby greens

Directions:
Prepare outdoor grill for covered direct grilling on med
From lime, grate 1/2 tsp peel and squeeze 2 tbsp juice
In food processor, pulse mint, grated lime peel, garlic, sugar, fennel, and 2 tsp oil until smooth
Rub chicken with 2 tbsp mint mixture: sprinkle with 1/4 tsp each salt and pepper. Grill, covered 6 to 8 mins or until cooked through (165 degrees F), turning over once
Meanwhile, toss asparagus with 1 tsp oil; sprinkle with 1/8 tsp salt. Grill, covered, 5 to 6 min turning occasionally.
To bowl with reserved mint mixture, add lime juice, remaining 2 tbsp oil and 1/4 tsp salt, whisking to combine. Divide greens among 4 serving plates; top with chicken and asparagus. Drizzle with mint dressing.

Honey Mustard Salmon with Asparagus

As my mom will tell you she HATES salmon. (And yes she knows that hate is a strong word - in fact I think she's the one who taught me this!) As a result I didn't eat salmon growing up and never developed a taste for it. But I have come to realize that the health benefits are far too great to ignore and have found certain preparations that make it taste less . . . . "salmony." This one was inspired by my friend Jessica who claims that even her mom (who also hates salmon . . . perhaps it's a generational thing?) loves it!

If you're trying to lose weight the health benefit you will be most interested in is that salmon speeds up your metabolism. We all know what this means . . . quicker weight loss and longer sustainability! However it also facilitates your sugar absorption rate and can lower your blood sugar level. Which in turn lowers your risk of developing diabetes.

The Omega-3 fatty acids contained in salmon help your brain work better and improve your memory so salmon makes a great breakfast or early morning snack at work (avocado and smoked salmon on a piece of whole wheat toast is a great way to do this). Omega-3 fatty acids also contribute to shiny hair, bright eyes and healthy skin.

Lastly, 4 oz of salmon provides your daily allowance of Vitamin D, half your daily allowance of B-12 and 30 grams of protein (more than half the FDA's recommended daily amount.) What's not to like?

Ingredients:
4 salmon fillets (6 oz each)
2 tbsp dijon mustard
1 tbsp low-sodium soy sauce, unsalted butter, brown sugar and honey
1 lb asparagus, trimmed
2 tbsp olive oil, divided
1/4 cup freshly grated parmesan
salt and pepper to taste

Directions:
Preheat the oven to 400 degrees. Combine butter and brown sugar in a bowl; microwave until they have melted together (about 30 seconds.) Stir in mustard, soy sauce and honey
Toss asparagus with 1 tbsp of the oil, the parmesan, and salt and pepper. Place the stalks in a baking dish and roast until they're al dente (about 10-12 minutes).
Meanwhile, heat remaining oil in an ovenproof skillet over high heat. Season salmon fillets with salt and pepper, then add to the pan, flesh side down.
Cook until browned on one side, 3 to 4 minutes. Flip the fillets, brush on half the honey mustard, and place the pan in the oven.
Bake until fish is firm and flakes easily (but before white solids begin to form on the surface - about 5 minutes.)
Remove fillets from the oven and brush with more honey mustard. Serve with asparagus.