Roasted Seabass and Potatoes

Roasted Seabass

1/3 lb seabass
1 tablespoon olive oil
1 lemon, juice of
salt
pepper

1. Combine olive oil, lemon juice, salt and pepper in a small bowl.
2. Rinse seabass with water, blot with paper towels and place in a baking dish covered in tin foil.
3. Pour lemon juice mixture over seabass.
4. Bake for 20 minutes at 425 degrees.

Roasted Potatoes

2-3 red potatoes, diced
2 tablespoons olive oil

1 teaspoon italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

1. Toss potatoes in oil, salt, pepper, and seasoning.
2. Bake for 25 minutes at 425 degrees.

Mini Quiche

4 eggs
1 c reduced fat milk
1/2 c grated cheese or 2-3 oz crumbled goat cheese
1 onion, caramelized
1 c chopped asparagus, blanched (or broccoli, spinach etc)
1 box refrigerated pie crust sheets

1. Combine eggs, milk, salt and pepper. Mix well.
2. Stamp out pie crusts using a biscuit cutter. Place in muffin cups.
3. Line asparagus, onions, and cheese in cups.
4. Top with egg/milk mixture.
5. Bake at 375 degrees for 15 to 20 minutes, turning down to 350 if they begin to brown too quickly. Remove when golden and puffed.
6. Let cool for 5 minutes, then run a butter knife around each quiche. 
7. Remove carefully and serve.

Veggie Stir Fry

1 tablespoon coconut oil
1/2 yellow bell pepper, sliced
1/2 orange bell pepper, sliced
2 small carrots, sliced
6 oz mushrooms, quartered
6 oz sugar snap peas
1/2 white onion, sliced
1 c broccoli, chopped
1/2 c water
1 tablespoon cornstarch
4 tablespoons low sodium soy sauce
1 tablespoon honey
2 clove garlic, chopped
1 1/2 teaspoon ground ginger
2 tablespoons garlic chili sauce
1-2 teaspoon salt
1/2 package of spaghetti or vermicelli noodles
Green onion
Toasted sesame oil

1. Heat coconut oil on medium heat.
2. Add peppers, carrots, mushrooms, peas, onion, and broccoli and cook until all veggies begin to soften.
3. Mix cornstarch into water and stir until dissolved.
4. Add soy sauce, honey, garlic, and ginger to veggies and stir. Cook for 5 minutes.
5. Add 4 tablespoons of the cornstarch/water mixture. Cook for 2 minutes.
6. Add salt to taste.
7. Cook noodles, based on package instructions
8. Serve veggies over noodles and top with a drizzle of toasted sesame oil and chopped green onions

Banana Chia Seed Pudding

1 c almond milk or coconut milk
1/2 c chia seeds
2 banana
1 tbs agave or honey or 4 chopped dates

1. Mix all ingredients in a food processor.
2. Pour into two cups or bowls and let sit in the refrigerator for 1-3 hours before serving.
3. Top with berries or nuts.

Almond Joy Cookies

adapted from My Whole Food Life

1 c oat flour
1/4 c coconut flour
1/4 c almond flour
1/2 c unsweetened shredded coconut flakes
1 teaspoon baking powder
1/2 teaspoon salt
1/2 c almond butter
1/4 c coconut oil
1/4 c honey
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 eggs

1. Combine oat flour, coconut flour, almond flour, coconut flakes, baking powder, and salt.
2. In a separate bowl, combine almond butter, oil, honey, extracts, and eggs.
3. Add wet ingredients to dry ingredients.
4. Form one inch balls with dough, then flatten to form cookie (cookies will not flatten on their own).
5. Bake for 12 minutes at 350 degrees.

Fish Tacos

1/3 lb tilapia
1 tsp chili-cumin seasoning (recipe here)
Corn tortillas (recipe below)
1 c black beans
1/2 c corn
1 avocado
1/2 lime, juice of
1 tbsp cilantro, chopped
salt

1. Rub 1/2 tsp of season on each side of fish.
2. Spray a pan with oil and cook fish for 4 minutes on each side.
3. Prepare guacamole by combining avocado, lime, cilantro, and salt.
4. Prepare taco by putting guacamole on tortilla, followed by tilapia, topped with black beans and corn.

Corn Tortillas
1 c masa
1/2 c water + more, if needed
1/8 tsp salt

1. Combine masa and salt in a bowl.
2. Combine water to masa until the mixture sticks together. Add more water if needed, 1 tbsp at a time.
3. Form 8 small balls and press into tortillas using a tortilla press.
4. Heat a skillet to medium heat and heat tortillas 50 seconds per side, flipping with a butter knife.
5. Store on a plate covered by a dish towel to keep warm.

Crispy Chickpeas

1 can chickpeas, drained, rinsed, and skins removed
1 tsp chili cumin seasoning (below)
1-2 tsp coconut oil

1. Heat coconut oil under medium heat.
2. Put chickpeas in pan and toss.
3. Sprinkle seasoning over chickpeas and toss.
4. Cook for 7 minutes.

Chili-Cumin Seasoning

4 tsp chili powder

3 tsp paprika

2 tsp onion powder

1 1/2 tsp salt

1 tsp garlic powder

1 tsp cumin

1/2 tsp black pepper

1/4 tsp cayenne pepper

Creamy Parmesan Rosemary Polenta with Caramelized Onions and Roasted Mushrooms and Brussel Sprouts

Creamy Polenta
2 c water
1 tsp salt
1/2 c cornmeal
1/2 c milk
1/2 Tbs unsalted butter
1 tsp dried rosemary
1/2 c parmesan cheese

1. Bring water to a boil, add salt and cornmeal
2. Reduce to medium-low heat and stir with a whisk almost constantly for about 10 minutes (to prevent sticking).
3. Add milk and continue to whisk every few minutes until liquid is absorbed and polenta begins to thicken.
4. Add butter and rosemary, stir with a wooden spoon
5. Add parmesan cheese, stir.

Roasted Mushrooms and Brussel Sprouts
1/2 lb brussel sprouts, halved
6 oz mushrooms, quartered
olive oil
salt

1. Combine brussel sprouts and mushrooms in a baking dish and toss in olive oil and salt.
2. Bake at 400 degrees for 30 minutes.

Caramelized Onions
1/2 onion, sliced
1/2 Tbs unsalted butter

1. Heat butter over medium heat.
2. Add onions and let caramelize for about 20 minutes adding water if onions begin sticking to pan.

Salsa Verde Chicken Tacos

Love using my slow cooker! The food always comes out yummy and makes the house smell awesome!

12 oz jar salsa verde

¼ tsp cumin

¼ tsp dried oregano

½ tsp garlic powder

½ tsp salt

1 ½ lb chicken (about 8 chicken tenders)

8 tortillas

avocado, sliced

red onion, sliced

lime

1. Put salsa, cumin, oregano, garlic powder, and salt in slow cooker. Stir to combine
2. Put chicken in slow cooker making sure that each piece is covered by salsa.
3. Cook on low for 4 hours.
4. After 4 hours, shred chicken and cook for an additional 15 minutes.

Makes 8 tacos

Balsamic Roasted Veggies over Brown Rice

Roasting is my favorite way to cook most vegetables. You can substitute just about any other veggie in this recipe. Some good additions to this dish would be brussel sprouts, butternut squash, and cauliflower.

Rice:

1 c brown rice

2 c water

1 clove garlic

salt to taste

Veggies:

3 Tbs balsamic vinegar

4 ½ Tbs olive oil

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried rosemary

1 ½ tsp salt

½ tsp ground black pepper

6 carrots, sliced on the bias

½ red onion, cut into 1” pieces

1 ½ c broccoli

1 zucchini, sliced and quartered

1 red bell pepper, cut into 1” pieces

6 oz mushrooms, halved

1 sweet potato, diced

1 ½ c potatoes, diced

5 clove garlic, chopped

1. Bring water to a boil and add rice and clove of garlic. Salt to taste.
2. Turn heat down to simmer and simmer for 40 minutes.
3. In a small bowl, add vinegar, oil, oregano, thyme, rosemary, salt, and pepper and whisk together.
4. In a large bowl, add all veggies, chopped garlic, and vinegar mixture and toss with a large spoon so that all veggies are are coated.
5. Spread veggies out on a baking sheet and bake for 25 minutes at 425 degrees.

Banana Oat Pancakes

Yummy Breakfast! These pancakes are not your normal fluffy Bisquick pancakes, but they are still so good. They can easily be made with just three ingredients (banana, oats, egg), but I have jazzed them up a bit. I like to keep a supply of ground oats on hand to cut out the step of grinding the oats, but I just do this in the food processor.

1 egg

1 banana

¼ c quick cooking oats, ground

1 tsp coconut flakes

¼ tsp vanilla extract

½ Tbs coconut oil

2 Tbs peanut butter

¼ c blackberries

1. In a bowl, beat egg.
2. Add banana and mash
3. Add oats, coconut flakes, and vanilla and thoroughly mix.
4. Heat oil in a griddle over medium heat.
5. Pour batter onto griddle to make three pancakes.
6. Cook for 4 minutes and 30 seconds.
7. Flip and cook for 2 more minutes.
8. While pancakes are cooking, microwave peanut butter in a small dish for about 20 seconds so it is pourable.
9. Put pancakes on plate and pour peanut butter on top.
10. Top with blackberries.

Turkey Quinoa Meatballs & Spaghetti Squash

This recipe uses the slow cooker to cook marinara sauce and turkey meatballs together. My spaghetti squash obsession continues...

2 Tbs olive oil

½ white onion, chopped

2 cloves garlic, chopped

1 28 oz can crushed tomatoes

½ tsp black pepper

1 ½ tsp salt

½ tsp dried parsley

1 tsp dried oregano

1 bay leaf

1 lb lean ground turkey

⅓ c cooked quinoa

2 cloves garlic, chopped

1 small white onion, sliced

1 egg, beaten

1 Tbs olive oil

1 Tbs shredded parmesan cheese

2 Tbs fresh basil, chopped

1 tsp dried oregano

¼ tsp onion powder

¼ tsp salt

¼ tsp pepper

2 Tbs canola oil

1 spaghetti squash

additional shredded parmesan cheese for topping, optional

1. Heat olive oil over medium-low heat.
2. Add chopped onions, cook for 7 minutes
3. Add garlic, cook for 1 minute.
4. Add sliced onions to bottom of slow cooker
5. Pour crushed tomatoes into slow cooker.
6. Add sauteed onions and garlic.
7. Add pepper, salt, parsley, oregano, and bay leaf.
8. Turn slow cooker on low.
9. In a large bowl, add ground turkey, quinoa, garlic, egg, olive oil, parmesan, basil, oregano, onion powder, salt, and pepper.
10. Using your hands, combine turkey with all ingredients.
11. Form into small balls.
12. In a large pan, heat canola oil over medium heat.
13. Put meatballs in pan and sear for about a minute while covered.
14. Turn meatballs to sear on other side for about a minute while covered.
15. Add meatballs to crockpot and cover with sauce.
16. Cook on low for 6 hours.
17. Pierce the spaghetti squash several times with a knife and microwave on a plate for 8 minutes.
18. Remove from microwave, place on cutting board, and cut in half lengthwise.
19. Remove seeds and pulp.
20. If “spaghetti” can be easily separated with a fork, separate and put in a bowl. If not, microwave halves for 2 more minutes each.

Chewy Dark Chocolate & Pecan Oatmeal Cookies

½ c butter, room temperature

½ c sugar

½ c brown sugar

2 eggs

½ tsp vanilla extract

½ c flour

½ c whole wheat flour

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

1 ½ c quick cooking oats

¼ c dark chocolate, chopped

¼ c chopped pecans

1. Cream butter, sugar, and brown sugar.
2. Add egg and vanilla extract.
3. In a separate bowl, combine, flour, whole wheat flour, baking soda, salt, cinnamon, and nutmeg.
4. With mixer on low, add dry ingredients to wet ingredients.
5. Once completely combined, add oats, chocolate, and pecans.
6. Line a cookie sheet with parchment paper.
7. Form cookie dough into one inch balls and place on cookie sheet.
8. Bake for 9 minutes at 375 degrees. Makes about two dozen.

Spaghetti Squash Primavera

I have sort of been obsessed with spaghetti squash lately. I love pasta so I love that this can pretend to be pasta without all the refined carbs!

1 spaghetti squash

1 tsp olive oil

1 clove garlic, chopped

1 eggplant, diced

3 small carrots, sliced

1 head broccoli, chopped

5 oz mushrooms, sliced

salt and pepper to taste

Marinara sauce (recipe below)

8 oz mozzarella cheese, sliced

1. Pierce the spaghetti squash several times with a knife and microwave on a plate for 8 minutes.
2. Remove from microwave, place on cutting board, and cut in half lengthwise.
3. Remove seeds and pulp.
4. If “spaghetti” can be easily separated with a fork, separate and put in a bowl. If not, microwave halfs for 2 more minutes each.
5. In a pan, heat olive oil over medium-low heat.
6. Add garlic, eggplant, carrots, broccoli, and mushrooms and saute for 5 minutes. Salt and pepper to taste
7. Once veggies are soft, add to spaghetti squash.
8. Add marinara sauce to veggies and toss so that all veggies are covered in sauce.
9. Put veggies and marinara in a large baking dish.
10. Top with sliced mozzarella.
11. Cover with tin foil and bake for 10 minutes at 400 degrees.
12. Remove tin foil, and broil for 1-2 minutes, just until cheese begins to brown.

Marinara Sauce

2 Tbs olive oil

½ white onion, chopped

2 cloves garlic, chopped

1 28 oz can crushed tomatoes

½ tsp black pepper

1 ½ tsp salt

½ tsp dried parsley

1 tsp dried oregano

1 bay leaf

1. Heat olive oil in large pot.
2. Add onion, cook for 7 minutes.
3. Add garlic, cook for 1 minute.
4. Stir in tomatoes, pepper, salt, parsley, oregano, and bay leaf.
5. Bring to boil.
6. Reduce heat and simmer for 30 minutes

Enjoy!