I’m holding on to my last few weeks of summer over here! We’ve been back and forth to the beach, doing some sunbathing, and workin’ our grill to the max! These shrimp skewers are covered in quintessential summer time flavors. Smoked paprika is one of my alltime favorite spices to use and it shines in this recipe…Read More
Chicken and beef, beef and chicken, steak, steak and more chicken… I am definitely guilty of a weeknight dinner lineup that looks a lot like this. I always say it’s important to get a lot of variety in the fruits and veggies that we eat… well the same goes for our protein foods! We shouldn’t be getting all of our protein from red meat or all of it from chicken or all of it from protein powder, but instead we should be getting our protein from a variety of sources! Here’s a new one that I’ve been adding into my rotation…Read More
Sometimes I just can't wait until Tuesday for Tacos. I know Taco Tuesday is fun to say and hashtag on instagram, but I've never been one to enjoy being told when to or not to eat one of my favorite foods. The rule breaker inside me just needs to have Tacos on a Wednesday or a Friday or maybe even a monday ;PRead More
Still having trouble jumping on the kale bandwagon? Try it in a smooth pesto! Ground up with toasted walnuts and sundries tomatoes, kale takes on a whole new flavor in this pesto smothered on top of some huge mahi mahi fillets. It's what's for dinner!
Kale Pesto Smothered Mahi
- 1 bunch curly kale
- 5 sundried tomatoes
- handful toasted walnuts
- 1/2 cup extra virgin olive oil
- 2 white sweet potatoes, peeled & sliced thin
- 4 large mahi-mahi fillets
- 1 tablespoon kerrygold butter
- 3/4 bag of baby spinach
- salt & pepper
Toss the kale, sundries tomatoes, walnuts & olive oil into a high powered food processor. Pulse until all ingredients have mixed well and pesto has reached desired consistency. Add in more olive oil if necessary. Salt & pepper to taste.
Preheat the oven to 275 degrees F.
Heat a large pan over medium heat with a splash of olive oil. Add the potatoes and a pinch of salt and crushed black pepper. Cook until golden brown and cooked through.
Season your mahi-mahi filets with salt and pepper. Sear the fillets over high in the butter until browned on both sides. Remove the fish and place into a glass baking dish. Top with kale pesto. Cook in the preheated oven until the fish is flaky and cooked through.
Wilt 3/4 a bag of spinach in a pan over medium heat with olive oil and and teaspoon or two of minced garlic. Cook until just wilted.
Lay the potatoes and spinach on your plate and top with the flaky mahi filets. Eat up, your body needs this one.
Sometimes you just need a big 'ol hunk of seared tuna. I get it. That's why I'm giving you this recipe for seared ahi tuna with a nice fresh mango and avocado salad. It's the perfect way to brighten up your day.Read More
What can you eat for dinner that's light, full of brain boosting Omega-3 fatty acids, quick to cook, and easy to clean up? This lemon shallot salmon, that's what. Salmon is one of my favorite fishes. It's a great whole protein, perfect for building muscle AND it's got good for you fats.
Careful when buying your salmon though.
Did you know that many companies have to artificially color their farm raised salmon because when they aren't able to eat krill and shrimp like wild caught salmon their flesh turns out to be grey.
That's right, farm raised salmon is fed a "kibble" of oil, smaller fish, corn gluten, soybeans, chicken fat, and genetically engineered yeast... um ew. Luckily, most fish farmers are now required to label their fish as having "added color", but many people don't even know to look first. Your best bet is wild caught salmon - it may be a little more expensive, but for good reason. It's more nutritious and usually tastes a whole lot better.
Lemon Shallot Salmon
- 1 lb salmon
- 1/4 cup olive oil
- 1/2 shallot
- zest of one lemon
- salt and pepper
Preheat oven to 500 degrees F. Blend olive oil, lemon, and shallot in a blender until pureed.
On a parchment or foil lined baking sheet lay out the salmon and drizzle with the lemon shallot sauce. Season with salt and pepper.
Bake the salmon for 12-14 minutes or until flaky when touched with a fork. Serve over a bed of greens and drizzled with creamy mint dressing
Creamy Mint Dressing
- 1/2 cup plain greek yogurt
- 1 tablespoon chopped fresh mint
- 1.5 tablespoons honey
- splash of milk
- 1/2 tsp kosher salt
Blend all ingredients in a blender until smooth and combined.
Mmmmmm tostadas. Yummy delicious little bites. All the goodness of a taco with a crunchy shell. You can assemble each or set the whole meal up like a taco bar allowing your family & friends to stack theirs themselves. The "assemble yourself" set up is nice because it's half the work with double the fun come dinner time.Read More
Here's another salad recipe for your arsenal! Loaded with healthy fats from salmon, avocado, & nuts! If you're trying to get leaner you can cut some out by choosing either avocado or nuts, but I went for both today!
Go-To Salmon Salad
MAKES ENOUGH FOR 1
- 1.5 – 2 cups salad and veggie base mix
- 4 oz leftover salmon filet
- 1/4 cup quinoa (or brown rice)
- 1 Tbsp craisins
- 1/6 avocado, diced
- almonds & cashews
- Dressing (I used roughly 2 Tablespoons extra virgin olive oil, 1 Tablespoon balsamic vinegar, pinch salt and pepper and oregano, 1/4 tsp chia seeds all shaken together)
Throw all the ingredients except for the dressing into your to-go container or a large bowl. You can layer it pretty or mix everything all up so it’s more evenly distributed. Top with your dressing and eat immediately or close it up and bring your dressing to top it when it’s time to chow down.
Taco Tuesday is coming in hot. Be prepared with these tasty little fish tacos. Quick cooking white fish is dredged in coconut flour and fried up, placed atop my paleo tortillas with an easy little slaw and some sweet pineapple salsa. Make all the pieces in advance and then all you’ll need to do is assemble come dinner time! Good news is they even taste great leftover the next day.
Crusted Mahi Tacos
SERVES 4-5 PEOPLE
4-5 large mahi fillets*, cut into 1″ strips
1/4 cup coconut flour
1 tbsp kerrygold butter or coconut oil
1.5 cups shredded green or savoy cabbage
1 cup shredded red cabbage
2 tbsp cilantro, chopped
Dredge your fish in the coconut flour and set aside. Heat a large skillet over medium-high heat and add butter or oil. Sear your fish on each side until golden brown and crispy.
Assemble your tacos by spreading some roasted poblano sauce on your tortilla, placing your fish on top, throwing on a mix of cabbage, dolloping on some pineapple salsa, and adding a sprinkle of cilantro. These tacos are good enough to share with bae… or might just be bae.