Pre-heat the oven to 400 degrees  Balsamic Roasted Beets 2 Medium size beets 2 tsp. Balsamic vinegar 1 tsp. Maple syrup Pinch of salt and pepper Wash, peel and slice the beets Toss in a bowl and add the rest of the ingredients to marinate Line a pan with aluminum foil and spread beets out evenly Cover the pan with aluminum foil and place in oven for 20 minutes Remove from oven and place on top of leafy green mix Orange Marinated Chicken 1 Orange 1 tsp Oregano 1 tsp Mango Chipotle seasoning 1 tsp Dried rosemary leaves On a cutting board sprinkle the seasonings onto the chicken breast Line pan with aluminum foil Cut the orange into thin slices and spread onto the pan. Place the chicken over top the sliced oranges Cover pan with aluminum foil (keeps the moisture in and prevents the chicken from becoming dry) Bake for roughly 40minutes Remove and place over roasted beets Add extra balsamic vinegar to the entire dish as a dressing (to taste)  

Fresh light meals are wonderful for the summer weather; they fill you up yet leave you feeling light! I was in a tropical, tangy mood – sweet, but refreshing so for the salad there’s spinach leaves with 1 orange, 1 peach and a handful of blueberries topped off with a home made blueberry vinaigrette. You can find the recipe for it under “Sauces”. Lemon-Herb Salmon Serving: 3 oz.  Pre-heat oven to 400 degrees Line the pan with aluminum foil Cut 1 lemon into thin slices and spread out throughout the pan so the salmon can be placed on top Season with oregano and basil Place in oven and cook for roughly 30mins