Ingredients:

• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, pressed
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried crushed red pepper
• 1/2 cup plain yogurt or Greek yogurt
• 4 chicken breast halves with bones
• 1 15-ounce can garbanzo beans (chickpeas), drained
• 1 12-ounce container cherry tomatoes
• 1 cup chopped fresh cilantro, divided

How you do it:
Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

It is a must that fish is an integral part of any eating plan, whether we’re talking about a weight loss diet or simply a healthy life regime that involves getting all the beneficial substances that your body needs in order to function properly. At least two servings of fish every week and trout is an excellent choice in this respect, as it’s a valuable source of omega-3 fatty acids which protect you against strokes and heart attacks.

Ingredients:

• 4 trout fillets (5 ounces each)
• 3 cups cherry tomatoes, halved
• 1 teaspoon olive oil
• 1/4 cup chopped red onion
• 1/4 cup balsamic vinegar
• 1 teaspoon light cane molasses
• 1 tablespoon grated lemon zest
• 1 teaspoon chopped fresh thyme
• 1 tablespoon chopped fresh flat-leaf (Italian) parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

How you do it:
First of all, preheat the grill and place the rack about 4 to 5 inches from the heat source. Line a baking sheet with aluminum foil or baking paper and arrange the tomatoes on it, with the cut side down. Grill until the tomato skins begin to wrinkle and turn brown – it shouldn’t take longer than 5 minutes. Set aside, leaving the grill on.

In a separate frying pan, heat the olive oil, add the onion and shallots them until they turn soft. Add the vinegar, the molasses and stir until the mixture starts to boil. Lower the heat and simmer for about 2 minutes, then add the grilled tomatoes, the lemon zest, the parsley, half the salt and the pepper. Blend in all the ingredients and set aside (keeping the pan warm).

Coat a broiler pan with olive oil, sprinkle the fillets with the thyme and the remaining salt and place on the pan. Grill for about 5 minutes, until a grill is opaque throughout (test with the tip of a knife). Top with the tomato sauce and serve on individual plates.

I’m sure you’re looking to replace your old eating habits with some healthy new recipes, a good way to begin is by looking for alternatives to your favorite, calorie-laden foods. Don’t go all-in from day one if you want your healthy drive to last more than a couple of weeks. Take things one step at a time, and try to gradually eliminate all the unhealthy foods by replacing them with something similar, minus the fatty sauce or the unhealthy portion size. For example, replace spaghetti and meatballs with this recipe for pasta with chopped grilled vegetables and marinara sauce – it’s just as tasty, but cuts the calorie intake in half and reduces fat by three-fourths.

Ingredients:

• 8 ounces whole-wheat spaghetti
• 10 large fresh tomatoes, peeled and diced
• 2 tablespoons chopped onion
• 1 zucchini, sliced lengthwise
• 2 red peppers, sliced into chunks
• 2 tablespoons extra-virgin olive oil
• 1 sweet onion, sliced into 1/4-inch-wide rounds
• 1 teaspoon salt
• 1/2 teaspoon minced garlic
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/8 teaspoon freshly ground black pepper

How you do it:
The first step is to make the marinara sauce. In a heavy cast iron pan, heat 1 tablespoon of the olive oil and add the tomatoes, garlic, chopped onions, sugar, salt, basil, oregano and pepper. Simmer the mixture without covering it for about half an hour, until the sauce thickens.

Then prepare a hot fire in a charcoal grill or heat a gas grill, coat the grill rack with olive oil or cooking spray and place it 4 to 6 inches away from the heat source. Then, brush the red peppers, zucchini and sweet onion with the rest of the oil and grill them until they are tender, turning them when needed to ensure even cooking. Then place the vegetables in a separate bowl and cook the pasta according to package directions. Drain it thoroughly, divide it among the individual plates and top with the sauce and the vegetables.