Healthy Eating Recipes By Stephen Ralph / September 4, 2015 Share 0 Tweet Chicken Ratatouille Strawberry Cheesecake Chicken Ratatouille Welcome to the first installment of Dinner and Dessert! Each Friday we'll post a delicious and nutritious main course meal with a mouth watering dessert that won't leave you riddled with guilt. So let's get cooking! Looking for a healthy and delicious dinner that’ll help you get your vegetable intake up? Look no further than to this chicken ratatouille recipe. The blend of herbs and spices used gives this dish a nice light flavour without adding heavy sauces or ingredients.It is relatively lower in carbohydrates on its own, however if you prefer, you can also add some cubed sweet potatoes into the mix. This would be a great option if eating this before or after a workout session.The chicken will provide a high quality, lean source of protein while the added olive oil will bring you your healthy fats.The dish is also loaded in antioxidants thanks to the inclusion of the plum tomatoes, which serve up a powerful dose of lycopene and vitamin C. INGREDIENTS: 5 cloves of garlic4 chicken breasts, sliced in half1 tbsp. paprika3 tbsp. olive oil1 egg plant, chopped in 1 inch slices1 cup zucchini, cut into rounds1 onion, sliced1.5-2 cups of diced plum tomatoes½ tsp. salt3 tbsp. chopped fresh oregano2 springs of fresh rosemary, torn into pieces1 cup of peas Preheat the broiler. Next, smear the chicken with 1 tbsp. of garlic and then sprinkle with paprika and pat down to make stick. In a large skillet, heat 1 tbsp. of olive oil over medium heat and then add the chicken and cook until brown on both sides for about 1-2 minutes. Transfer to a baking dish and then broil for 6-8 minutes longer until cooked through.Meanwhile in a large skillet, heat another tbsp. of olive oil over medium heat. Add the eggplant and cook until soft, for about three minutes. Next, add the zucchini in and cook for another five minutes. Set aside.Finally, heat the last bit of olive oil in a skillet and cook the remaining garlic, onion, and pepper on medium heat until tender (about 6-8 minutes). Add the tomatoes, salt, oregano, and rosemary. Cook for 15-20 minutes longer and then stir in peas and eggplant mixture for the last five minutes and simmer.Nutritional information (makes 8 servings): 250 calories, 12 grams of carbs, 6 grams of fat, 31 grams of protein. Guilt Free Strawberry Cheescake Cheesecake is a delicious dessert that many people have come to love however is one that can really pack in the calories and fat if not careful. If you’ve been saying so-long to cheesecake for as long as you can remember, keeping those cravings in check, you’ll be pleased to know that with this recipe, you can give in guilt-free.We’ve put a health spin on traditional cheesecake, swapping out the high calorie and fat ingredients for ones that are lighter and contain more protein. The end result is a dessert that you can eat any night of the week – or even as a snack if you prefer. It’s a delicious low fat, low sugar option that will help you meet your total daily protein requirements.*Note that you can play around with your choice of topping, using any berry or flavor combination you prefer. If you do want to add more fat to this recipe, you can simply swirl in 1-2 tbsp. of natural peanut or almond butter once finished cooking. INGREDIENTS: 12 oz. Fat free cream cheese 10 oz. fat-free Greek yogurt2 whole eggs2 tbsp. Stevia/Splenda¼ cup almond milk1.5 scoops vanilla whey protein powder1 tsp. vanilla extract2 tbsp. low sugar strawberry jam1 cup sliced strawberries1 square dark chocolate, melted (optional) Preheat the oven to 325 degrees. Next, soften the cream cheese slightly with a spoon. Add in the eggs, stevia/Splenda and mix using an electric mixer. Stir in the almond milk, whey protein powder, and vanilla extract until well blended.Place in a circular baking pan that’s either non-stick or lined with parchment paper (which makes it easier to take the cake out).Bake for 25 minutes and then reduce heat to 200 degrees and bake for another hour.Once finished, remove and let stand for 15-20 minutes to cool. Using a knife, swirl strawberry jam into the top of the cake, laying the strawberries in the center. If desired, melt the chocolate and then drizzle this on top over the cake as well. Slice and serve or place in the fridge until you’re ready to serve.Nutritional information, not including chocolate (makes 8 servings): 118 calories, 6.5 grams of carbs, 1.5 grams of fat, 16.75 grams of protein Bio Twitter Facebook Google+ Pinterest Latest Posts Stephen RalphFounder at Health HaxorStephen is the Founder of Health Haxor, an active duty USAF service member, online entrepreneur and fitness buff. In between a busy schedule Stephen is an active contributor to Health Haxor and regularly posts articles related to men's health, fitness and nutrition. @healthhaxor - 8 years ago +Stephen Ralph Stephen Ralph Latest posts by Stephen Ralph (see all) Mexican Chicken Stew - September 2, 2016 Caribbean Scallop Salad and Gourmet Chocolate Peanut Butter Pancakes [Dinner and Dessert #5] - October 10, 2015 The Mediterranean Diet Plan: No Calorie Counting or Banned Foods - October 4, 2015