Tag 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

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.

Healthier Eggs Benedict

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smoked salmon & poached egg sandwich

Brunch.

I love that word.

It involves breakfast and an acceptable late start. 

Breakfast is my favorite meal of the day.

Who doesn’t love sleeping in on the weekend!

Eggs Benedict was often my meal of choice for eating brunch at a restaurant.

I love this upscaled version that is simple to make at home.

*The Pampered Chef egg cooker makes poaching eggs quick& easy!

Smoked Salmon Eggs Benedict

INGREDIENTS:

2 tsp fresh lemon juice

1 clove garlic, minced

1/2 tsp Dijon mustard

1 Tbsp Greek Yogurt

2 poached eggs

1  whole grain English muffin, halved and toasted

6 oz smoked salmon (optional)

handful baby spinach

DIRECTIONS:

1. In small bowl make sauce by mixing lemon juice, garlic, Dijon & yogurt.

2. Spread muffin halves with sauce then top with spinach, salmon and egg.

*recipe adapted from The Masters’ Hammer and Chisel

Bruschetta Chicken

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bruschettachicken.PNG
Who loves the Italian appetizer- bruschetta?
Here’s a way to still get the flavor but skip the bread: Bruschetta Chicken! Turn this appetizer into a meal.

INGREDIENTS:

1 1/2 lbs chicken breast, cut into cubes
1  14oz can of quartered artichokes hearts, drained
6 basil leaves, sliced into ribbons
2 cloves garlic, minced
1 tomato, diced

1 tsp Himalayan or sea salt

1/2 tsp pepper

2 Tbsp olive oil
1 Tbsp balsamic vinegar
optional: 6 Kalamata olives, halved

DIRECTIONS:

Heat oil in large skillet over medium-high heat. season the chicken with garlic, salt & pepper. Cook about 4-6 minutes and transfer to plate. Add tomato and cook 2-3 minutes. Add artichokes and return chicken to pan. Add balsamic and cook until slightly caramelized. Garnish with fresh basil & optional olives. Serves 4

*recipe courtesy of Natalie Jill’s 7 day Jump Start

Roasted Root Medley

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roastedrootveggies
This Roasted Root Medley is kid approved and simple!
You may need to double or triple the recipe as it is a crowd pleaser.
You can also try this with butternut squash, Brussels sprouts, broccoli, cauliflower, parsnips, potato.

INGREDIENTS:
1/2 sweet potato, cut in chunks
1 large carrot, cut in chunks
1 large beet, cut in chunks
1/2 yellow onion, cut in large wedges
4 tsp extra virgin olive oil
Himalayan or sea salt to taste
roastedrootsbefore
DIRECTIONS:
Preheat oven to 400 degrees. In large bowl, toss all ingredients. Spread on cookie sheet or baking dish. Bake 40-50 minutes, turning to prevent burning.
Serves 2
*recipe courtesy of Beachbody’s Ultimate Reset

Zucchini Cashew Soup

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zucchinicashewsoupIf you are a soup fan you must try this Zucchini Cashew Soup!
This simple recipe doesn’t require a any time to simmer.
Just steam zucchini then put in blender with a few ingredients.

INGREDIENTS:
1 1/2 chunked zucchini
1/8 cashews
herbal seasoning blend (I like Mrs. Dash)
Bragg’s liquid aminos or sea salt

DIRECTIONS:
Cover cashews with water and soak about 15 minutes.
Steam zucchini.
Place both in a blender and add Mrs Dash & Bragg’s.
*recipe courtesy of Beachbody’s Ultimate Reset

 

Quick Date Apple Cinnamon Oatmeal

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KIND oats
I love this Quick Date Apple Cinnamon Oatmeal recipe from Alicia Silverstone’s book The Kind Diet. I used this book when I went Vegan for Lent back in 2012.

I enjoy a bowl of warm oatmeal on a frigid winter morning. I use to buy instant flavored packets of oatmeal. Now I prefer to make my own with whole ingredients.

Quick Date Apple Cinnamon Oatmeal

1/2 c organic rolled oats

1/2 Tbsp pure maple syrup

1 Tbsp chopped walnuts

1/2 apple, cubed

1 date, chopped

sea salt, to taste

ground cinnamon

1 tsp flaxseed oil

Bring pot of water to a boil.

Combine oats, syrup,nuts, apple, dates and salt in bowl. Cover oats with hot water. Cover with plate until water absorbed. Stir then add flaxseed oil and cinnamon. Enjoy!

2 yellows, 1/2 purple, 1/2 blue, 1 tsp

Crockpot Sweet & Sour Meatballs

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sweet-and-sour-meatballs
What do you bring to a potluck?

These Crockpot Sweet & Sour Meatballs were a huge hit at the couples Euchre night last Friday.

Easy to make in a crockpot but do have added sugar.

Ingredients:
36 oz frozen meatballs
15 oz can crushed pineapple 🍍 with juice
1 cup brown sugar
3 Tbsp soy sauce or tamari
1 Tbsp cornstarch
1 Tbsp water

Directions:
Place frozen meatballs in greased crockpot.

In saucepan combine can of pineapple with brown sugar & soy sauce and bring to a boil.

In small bowl combine cornstarch with water then add to sauce.

Pour sauce over meatballs. Cover and cook on low heat 3-4 hours.
*kid approved!

Recipe courtesy of 101 More Things To Do With a Slow Cooker

Crockpot Overnight Pear Coconut Oatmeal

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overnightpearcoconutoatmeal

Crockpot Overnight Pear Coconut Oatmeal- the perfect warm breakfast for a cold winter morning!

Less than 5 minutes before bed and you will have a delicious and nutritious breakfast waiting when you wake. I sometimes put a serving in a mason jar for my husband to grab n go before work.

INGREDIENTS:

2 Tbsp butter, cut into small pieces
2 ripe pears, diced

1 tsp cinnamon

1 cup rolled oats

1/3 cup shredded unsweetened coconut
2 1/2 cups water

DIRCETIONS:

In crockpot layer butter, pars, cinnamon, coconut, water. DO NOT stir. Cook on low for 8-9 hours. Can refrigerate leftovers.

*recipe adapted from Natalie Jill’s 7 Day Jump Start

 

Spaghetti Squash with mushrooms and “cheese”

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spaghetti-squash-with-cheese-and-mushrooms
I have a new favorite dinner for Meatless Monday! – Spaghetti Squash with mushrooms and  “cheese”. Tastes like an alfredo pasta dish but healthier. Roasted squash with vegan homemade cheese sauce and sautéed mushrooms. Not a simple dish but worth the effort. *adapted from Natalie Jill’s 7 day Jumpstart

INGREDIENTS:

1 large spaghetti squash
2 medium potatoes, peeled and diced

1 medium carrot, peeled and diced

1/3 cup coconut oil

1/3 cup raw cashew

1/3 cup raw macadamia nuts

1/4 cup hemp seeds, hulled

2 Tbsp fresh lemon juice (about 1/2 lemon)

2 cloves garlic

1/4 tsp dry mustard

1/4 tsp cayenne pepper

2 tsp salt

1/2 tsp black pepper

1 Tbsp olive oil

2 cups shiitake mushrooms, stems removed & sliced
2 cups portobello mushrooms, stem removed & cut in quarters

DIRECTIONS:

*Cut spaghetti squash lengthwise and scoop out seeds. Place face down in baking dish with 1/2″ water.  Bake at 375 degrees for 50 minutes.
*In medium pot combine potatoes and carrot with water. Bring to a boil then simmer with lid for about 10 minutes. Drain veggies but keep 1 cup liquid.
*In a blender place  veggies, reserved liquid, coconut oil, nuts, seeds, spices, lemon juice and garlic. Blend until smooth.
*In medium skillet saute mushrooms with olive oil.

*Use a fork to get flesh out of squash. Divide into 4 servings. Cover with “cheese” and top with mushrooms.
(can freeze leftover sauce)