Category Archives: recipes

Fish Tacos

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After eating amazing fish tacos in Cancun, I was inspired to continue my search for a good homemade recipe.
Unique to this recipe is soaking fish in milk.

INGREDIENTS:
1/2 cup flour
1 1/2 tsp chili powder
1 1/2 tsp salt
1 tsp black pepper
1/2 cup milk
1/4 cup oil
pat of butter
1 pound tilapia (or firm white fish, like flounder, cod, halibut) cut into 1/2″ strips
12 6″ corn tortillas
2 cups shredded cabbage
tomatoes chopped (I like to use grape tomatoes)

DIRECTIONS:
1. In medium bowl add milk and fish
2. In another dish, mix together flour, chili, 1 1/2 tsp salt, 1 tsp black pepper.
3. Pour oil into 12″ pan & place over medium- high heat until it shimmers & about to smoke.
4. Remove fish from milk bath and dredge through flour mix.
5. Add butter then fish to pan. Cook 3-4 minutes then flip and cook 1 minute. Place fish on paper towel lined plate
6. Heat tortillas over medium heat.
7. Top tortillas with fish, cabbage, tomatoes and drizzle with sauce of your choice ( Chipotle, Lime crema, pico de gallo, Frank’s Red Hot)

Serves 4-6
Recipe modified from NYTimes Cooking

Sweet Potato Breakfast Cookies

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A cookie for breakfast? 
Sure when it is filled with healthy ingredients that will fuel your body for the day ahead! 

Gluten Free*Vegan*Dairy Free

Sweet Potato Breakfast Cookies

INGREDIENTS:
3 c GF rolled oats
1 c almond flour/ meal
1 tsp ground ginger
2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp sea salt
1 c mashed sweet potato
1/2 c dark maple syrup
1/2 c melted coconut oil
1 tsp vanilla extract
1/2 c raisins or Craisins

DIRECTIONS:
1. Preheat over to 350. Line baking sheet with parchment paper
2. In food processor, pulse oats until roughly chopped.
3. In bowl combine oats, almond flour/meal, ginger, cinnamon, baking powder & salt.
4. In large bowl whisk sweet potato puree, maple syrup, coconut oil, vanilla & raisins.
5. Fold oat mixture into large bowl.
6. Use 1/4 c measuring cup to drop batter. Slightly flatten each cookie
7. Bake until golden ~25 minutes.
*Recipe courtesy of Run Fast. Eat Slow.

Simple Quinoa Salad

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How many vegetables to you eat in a day?
This week’s challenge in my virtual FIT CAMP is to eat 4 servings (1 cup each) of vegetables daily.

We prepped over the weekend to make this simple quinoa salad to set ourselves up for success!
I divided into 4 grab n go mason jars 😉

QUINOA SALAD
(makes 4 servings)

INGREDIENTS:
2 cups cooked quinoa
4 Tbsp extra-virgin olive oil
Himalayan salt (optional, to taste)
Bragg Liquid Aminos (optional, to taste)
4 Tbsp fresh lemon juice
2 medium tomatoes, diced (I use 2 cups grape tomatoes, halved)
1 English cucumber, diced
6 Tbsp pitted, sliced kalamata olives
6 Tbsp finely chopped fresh parsley
3 Tbsp finely chopped fresh mint leaves

INSTRUCTIONS:
1. Combine quinoa, oil, lemon juice & optional ingredients in large bowl and mix well.
2. Add tomato, cucumber, olives. Toss gently to blend.
3. Gently fold in herbs (parsley & mint).
4. Best if cover & let marinate in refrigerator.

This is a great healthy dish to bring to a potluck or BBQ!
Plus quinoa is a complete protein making it ideal for vegetarians & vegans.
*recipe courtesy of Beachbody’s Ultimate Reset

Sun-dried tomato chicken with artichoke & asparagus

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Bored with your typical chicken dinners, then try this Mediterranean- inspired dish.

INGREDIENTS:
2 Tbsp olive oil
4 cloves garlic, minced
1 pound asparagus, cut in 2″ pieces
1 cup sun-dried tomatoes in oil, drained & julienne
1 1/2 cups cooked chicken (rotisserie chicken or chicken cutlets)
14 oz can of artichoke hearts, drained & quartered
fresh basil leaves
salt & pepper to taste

DIRECTIONS:
In large skillet over medium heat cook garlic 30 seconds. Add asparagus and cook 3 minutes. Add artichokes, sun-dried tomatoes, chicken and cook 3 minutes. Sprinkle with basil, salt and pepper


* recipe courtesy of Natalie Jill’s 7 Day Jump Start.

Minute- Mug Superhero Muffin

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Breakfast is my FAVORITE meal of the day!
Unfortunately, many muffin recipes are just glorified cupcakes with too much sugar!
But not the Superhero muffins in Shalane Flanagan’s cookbooks 😉

So excited for ALL the muffin recipes in her newest RISE & RUN. Recipes, rituals, and Runs to Fuel Your Day.
I decided to try this one first because we moms are always short on time!
Recipe calls for lime & raspberries but can also sub lemon & blueberries.

INGREDIENTS
1 tsp virgin coconut oil
1/4 cup almond flour or almond meal
1/4 cup instant oats
1/4 tsp baking powder
pinch sea salt
1 egg
1 Tbsp honey
1 Tbsp fresh lime juice
1/4 cup fresh or frozen raspberries (thaw if frozen)

DIRECTIONS
1. Microwave oil in large mug until just melted
2. Add dry ingredients (almond flour/meal, oats, baking powder, salt) & stir.
3. Add wet ingredients (egg, honey, juice). Stir well with fork. Stir in berries.
4. Microwave on HIGH 1 minute 30 seconds. Let sit to cool.

gluten free, dairy-free, vegetarian

*recipe courtesy of Rise &Run.



Rad Raspberry Beet Smoothie Bowl

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Don’t like beets? Give this a try 😉

The Office… any other fans?? Abby introduced us to the show and we binge watched before the series got taken off Netflix.

Here’s homage to Schrute Farms! Red smoothie bowl with BEETS.
Beets are packed with essential vitamins, minerals & plant compounds, some of which have medicinal properties.
Plus they help increase exercise performance!

Rad Raspberry Beet Smoothie Bowl

INGREDIENTS:
1 heaping cup frozen raspberries
1 medium beet, cooked & peeled (I buy already cooked from Trader Joe’s or Kroger)
1 cup plain, whole milk yogurt
1 Tbsp virgin coconut oil or almond butter
3 dates, pitted
1/2 c rolled oats X 2
Optional toppings-berries, coconut, seeds, nuts

Blend all but oatmeal & toppings. Put oats in 2 bowls, cover with mixture & let sit to soften oats. Add toppings.
*recipe courtesy of book Run Fast. Cook Fast. Eat Slow.

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GAZPACHO

Soup in summer? Yes, if it’s cold soup like gazpacho!
Gazpacho is a cold soup made of raw, blended vegetables.
It is refreshing and cool, particularly during hot summers.

This is an easy way to eat more veggies. 😉

INGREDIENTS:
2 large ripe tomatoes, cored & quartered
1 medium cucumber, peeled & cut in chunks
1 small onion, quartered
1 bell pepper, seeded
3 cups tomato juice
1/3 cup red wine vinegar
1/4 cup olive oil
dash hot sauce
salt & pepper to taste
optional: paisley or cilantro as garnish

Tip- I make it in 2 batches (divide up ingredients before adding to blender)
1. Place ingredients in blender in order listed
2. Blend 15 seconds
3. Chill & serve

Makes 4 cups

*recipe courtesy of Vita-Mix

Fro- Whoa!

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Dessert gone healthy!
Lovin’ this healthy swap for ice cream.

INGREDIENTS:
1 cup ice
1 cup unsweetened almond milk
1/4 tsp Xanthum gum powder
1 scoop chocolate protein powder (of course I use Shakeology)

Blend until thick & creamy!

Optional:
Can add 1 Tbsp PB, 1 tsp flavored extract (caramel, mint, coconut, hazelnut, cherry)
Toppings: chopped raw nuts, coconut flakes

*recipe courtesy of @Ilanamuhsteinrd

Breakfast Brownies with Cheesecake Frosting

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How would you like to eat this for breakfast? You can! 😋
Breakfast brownies with cheesecake frosting
Gluten free, high in protein & fiber

INGREDIENTS:
6 large eggs
2 ripe bananas
3/4 cup canned black beans, drained, rinsed
1/2 cup unsweetened cocoa powder
2 tsp pure vanilla extract, divided use
1 1/2 tsp baking powder
1/3 cup chocolate chips
3/4 cup 2% cottage cheese
20 drops liquid stevia, divided use

DIRECTIONS:
1. Preheat oven to 350. Coat an 8 X 8 pan with spray
2. To blender add eggs, bananas, beans, cocoa, 1 tsp vanilla, baking powder, 10 drops stevia. Blend until smooth.
3. Pour into pan, sprinkle with chocolate chips.
4. Rinse blender then add cottage cheese, remaining 1 tsp vanilla, 10 drops stevia. Blend until very smooth.
5. Slowly pour over chocolate mixture in rows. Then use butter knife to create marble effect dragging right to left and up and down.
6. Bake 25 minutes or until toothpick comes out clean. Let cool.

Serves 4

*recipe courtesy of 2B Mindset

Vegan Tacos with Aji Verde Sauce

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How many servings of vegetables do you eat daily?
Strive for a minimum of 4!
Tacos are a great way to add veggies in a meal.

I ❤️ the flavor and colors 🌈in this recipe. (Gluten Free, Vegetarian, Vegan)
Tip- I air fry my tofu on 375 degrees for 12 minutes 😉

AJI VERDE SAUCE:
1 cup cashews (soaked in water overnight)
1 cup fresh cilantro
1 medium jalapeno pepper, seeds & veins removed
2 cloves garlic
1/2 cup water
3 Tbsp fresh lime juice
1/2 tsp sugar
1/2 tsp sea salt

Place all ingredients in blender. Blend until smooth.

VEGAN TACOS:
Serves 4 (2 tacos each)
Prep Time: 12 minutes Cooking Time: 13 minutes

INGREDIENTS:
1 Tbsp extra-virgin olive oil
2 cups sliced mushrooms (~6 oz)
7 oz organic extra- firm tofu, cubed
1 cup grape tomatoes chopped
1/2 chopped onion
2 cloves garlic, minced
1 tsp cumin
1/2 tsp sea salt
8 small corn tortillas
1 cup shredded purple or green cabbage
1/2 cup pic de gallo

DIRECTIONS:
1. Add oil to large skillet over high heat. Add mushrooms & tofu, cook 5 minutes
2. Reduce heat to medium, add tomatoes, onion, spices. Cook 5 minutes.
3. Warm tortillas on each side in a dry, hot pan.
4. Top tortillas with veggie mixture, cabbage, pico & sauce

* recipe courtesy of book- Lose Weight Like Crazy