Serve this tasty chutney
as a dip or as a topping for
whole grains, steamed veggies,
chicken, fish or tofu.
4 cups diced cantaloupe
(about 1 melon)
1⁄3 cup golden raisins
1⁄3 cup minced red onion
1⁄4 cup sugar
1⁄4 cup water
3 tablespoons white-wine vinegar
1 teaspoon ground cumin
1⁄2 cup chopped onion
1 teaspoon (tsp) olive oil
1⁄2 cup thinly sliced celery
1⁄2 cup thinly sliced carrot
1 tsp finely chopped garlic
1 can (28 ounces)
diced tomatoes in juice
2 1⁄2 cups water
1 tsp dried oregano
1 tsp dried basil
1⁄2 tsp dried cumin
salt and freshly ground pepper to taste
1 can (15 ounces) white
(cannellini or Great Northern) beans,
rinsed and drained
Does your car practically steer itself to the nearest fast-food joint when you’re driving home from work? Are you on a first-name basis with the counter staff at your local hamburger haven? If so, take comfort in the fact that you’re not alone in the fast-food lane. These days, we’re all short on time and suckers for a quick meal—your clients included.
All types of fish suggested for this recipe from the American Institute for Cancer Research (AICR) are rich in healthful omega-3 fatty acids.
4 portions (4 ounces each) salmon,
halibut, cod or other fish fillets
2 medium (4-ounce) zucchini,
trimmed and sliced thin
1/2 red onion, cut into thin slivers
1 strip orange zest (1/2 inch wide)
cut into 4 long, narrow strips
2 garlic cloves, peeled and minced
1 teaspoon (tsp) lemon juice
Prepare tantalizing and healthy meals in less time than it takes to teach your cycling class.
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