balsamic vinegar

It’s been quite some time since I featured a healthy eat.

This is grilled garlic chicken in balsamic with Alfez Tahini dressing on top of lettuce. I sprinkled some green olives after taking the photo. Oooohlala! It was delicious!

It was first day of school! The students are back! The halls are alive! And I had oatmeal with a cinnamon stick for dinner. The good news is I’m still cooking and oatmeal is healthy. The not-so-good news is I’m tired and trying to muster enough energy to persevere in coming up with new recipes and blogging about it.

But everything has its silver lining so the best news is I get to share Louie’s mahi-mahi recipe with you! Thank you, Louie, for contributing once again! I’m imagining the sweet tartness of this mahi-mahi, and I will definitely try this recipe once I get hold of this fish which doesn’t seem to be available in Mumbai.

Louie wrote–

This is a very simple recipe which goes with a mango-ginger salsa.

Marinate 4 mahi-mahi fillets, around 4 oz each, in a mixture of

3 tablespoons of balsamic vinegar
3 tablespoons of maple syrup (If you are not blessed with real maple syrup don’t use the fake one. Use honey instead.)
3 tablespoons of grated ginger

Marinate the fish overnight in the refrigerator. Remove from the marinade and dredge in coarse walnut flour. You can make walnut flour by blending half a cup of walnut pieces until you get a cornmeal like texture.

Sear the mahi-mahi in hot oil for 3-5 minutes on each side. Arumba!

Do you have a healthy eat to share?

This is Lally's healthy eat. The garlic chicken is somewhere on the left. Squint!

A couple of weeks ago, my friend Lally shared a healthy eat. She subsequently shared the recipes from and I decided to try one of them! I’ve tweaked some of the ingredients to suit what was available in my kitchen. I also try my best not to cook with flour and butter to help myself remain true to being a healthy eater.

This serves two.

2 skinless, boneless chicken breasts
salt and pepper to taste
1/2 cup of fresh mushrooms, sliced
2 tablespoons olive oil
6 cloves of garlic
1/4 cup balsamic vinegar
1 tablespoon dried thyme

Rub salt and pepper on the chicken and leave for 15 minutes.

Heat the oil in a pan over medium high heat and saute the chicken until it is nicely browned on one side. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.

Transfer the chicken, mushrooms and sauce on to a plate and it’s all ready to eat! Bon appetit!

Thanks for sharing, Lally, and please continue to send us your healthy eats. By the way, looove the new red carpet look :-D.

Healthy Eat Facts:
Chicken – a good source of protein, protects against bone loss in older people, and has nutrients that protect from cancer
Mushrooms – boosts the immune system
Garlic – is good for the heart and has anti-bacterial and anti-viral benefits
Balsamic Vinegar – the digestive system can benefit from this

The World’s Healthiest Foods

Salmon is B’s fave fish so I’ve cooked this several times in the past month. Apparently, it’s salmon season in the US so we’ve been able to find salmon fillets for a very reasonable price in Walmart.

The hunt for dill was a little more challenging. There’s an organic herb section in Walmart where they didn’t have fresh dill on the first day we looked, so we bought dry dill weed instead. Two days later, I found fresh dill in the same Walmart section so I’ve been using it every time we cook salmon. In Manila, I’ve found fresh dill in Santi’s Delicatessen.  I have yet to look for dill in Mumbai!

This serves two.


For the salmon:
2 pcs salmon steak
2 stems of dill
olive oil

For the dressing:
4 tablespoons of Japanese mayonnaise or any low fat mayonnaise
1 teaspoon mustard (any kind will do)
1 stem of dill

For the salad:
1 cucumber
10-15 pcs of red grapes
goat cheese
3-4 teaspoons of balsamic vinegar

Preheat your oven for 30 minutes to 350 degrees. Rub the dill on the salmon steak and leave for at least 15 minutes. Coat the bottom of a baking pan with 1-2 tablespoons of olive oil. Bake the salmon for around 15 minutes. Sprinkle with capers.

To make the salmon dressing, remove the dill leaves from the stem and chop into tiny bits. Combine the mayonnaise, mustard and dill.

For the salad, shred the lettuce and dice the cucumber. Combine your lettuce, cucumber,  grapes and goat cheese on a plate and sprinkle with balsamic vinegar.

Healthy Eat facts:

Salmon – improves metabolism and can lower blood sugar levels

Dill – improves digestion and can help people with sleep disorders

Capers – rich in anti-oxidants

Cucumber – low in calories and a good source of potassium

Goat cheese – lower in calories compared to cheese made from cow’s milk; high in protein and calcium

Balsamic vinegar – is a source of calcium, iron, manganese and potassium, which improve the body’s functioning and weight loss abilities

Organic Facts
The World’s Healthiest Foods