This gorgeous green shrimp dish is a cinch to make with a food processor or blender and oven. Pair with a green salad for extreme green goodness. Bon Appétit!

Yes. Sometimes cheese is allowed. The fat-free and lowfat varieties are 'sometimes' foods. Which means we don't have them every day. But life is short, so we do have them. This combo with shrimp and vegetables is topped with oat bran, which doesn't deliver a crunchy texture, but more tenderness and a grain that this dish is complemented by. We had it 4 days in a row and loved it every day.

From the tamarind paste to the fish sauce to the dried shrimp, this pad thai doesn't skimp on original flavors. Where it does skimp is on carbs, as our lovely Shirataki noodles make this delicious dish accessible to us all. Fresh and healthy.

There's no denying that fish and seafood provides a tasty way to get your protein. But dressing it up in the pan can get a bit tiresome. We present this lovely soup from Brazil for a change. The light coconut milk makes this a treat day food. But the towering protein count makes this an uber-healthful indulgence.

The processed onion provides a fresh texture and flavor for the peppers and seafood to bloom. The end flavor is mild and warming. Perfect for fall and winter. Spice it up with hot sauce if desired.

We love the combination of sweet and savory. Here you also get the combo of hot and cold, dry and juicy. In short, this salad is a family favorite. The sherry vinegar is a nice touch, but any vinegar will do just fine.