Fish Tacos with Avocado-Lime Crema

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Tacos aren’t just for Tuesdays! They are super easy and with the right ingredients, they’re pretty darn healthful. These fish tacos are exactly that – healthy! The smoky flavors of cumin and paprika pair perfectly with this tangy sauce making each bite a perfect balance of flavors!

Ingredients

1 ½ lbs red snapper filletsor halibut, tilapia, mahi mahi, cod, bass, or catfish
For the crema:
¼ cup green onionsthinly sliced
½ cup fresh cilantro leavesfinely chopped
3 tbsp fat-free mayonnaise
½ ripe avocadomashed
3 tbsp plain Greek yogurt
1 tsp lime zest
2 tbsp fresh lime juice
¼ tsp salt
2 garlic clovesminced
For the tacos:
1 tsp ground cumin
1 tsp coriander
1 tsp smoked paprika
¼ tsp red pepper flakes
¼ tsp garlic powder
salt to taste
cooking spray
8 6-inch corn tortillas
2 cups cabbage (red and green)finely shredded

Directions

Preheat oven to 425 degrees Fahrenheit.

Add the mayonnaise, avocado, yogurt, lime zest, lime juice, garlic, and salt in a bowl and mix with a fork to make sure you have a creamy consistency. Add the onion and cilantro and incorporate. Set aside.

To prepare the fish, combine the taco spices: cumin, coriander, paprika, red pepper flakes, garlic and salt in a small bowl and set aside.

Place fish on a coated baking sheet (use the cooking spray to lightly dust). Sprinkle the spice mixture on both sides of the fish until completely coated (be generous here – use it all up).

Bake fish at 425 degrees Fahrenheit for about 9 minutes. Test the fish with a fork to see if it pulls away and flakes easily. If so, it’s done. Take out of the oven and break into bite-size pieces with your fork.

Warm your tortillas in a pan on high for about 30 seconds on each side and set on a plate.

Take two shells and place on a plate. Add a few pieces of fish and top with ¼ cup cabbage mixture and drizzle 1 Tbsp. of the crema on top. Sprinkle with fresh cilantro and add a few lime wedges on the side of the plate.

NOTES: For the cabbage mixture, you can certainly grab a pre-packaged cole slaw bag if your looking to save a bit of time. Shrimp, chicken, or steak can be substituted for fish.

Puerto Rican Arroz con Pollo

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I love recipes that are one-pan meals. It just makes sense when you are a working family with busy evening activities! This dish is made with homemade adobo seasoned chicken and savory rice. If your looking to cut those carbs, use cauliflower rice instead.

Ingredients

2 tbsp olive oil
1 ½ lbs boneless skinless chicken thighs
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
½ tsp cayenne pepper
½ tsp onion powder
1 tsp garlic powder
½ tsp coriander
½ salt
black pepper to taste
5 cloves garlicminced
¼ cup green pepperfinely diced
¼ cup onionfinely diced
¼ cup cilantrochopped
¼ tsp ground cumin
¼ tsp ground turmeric
¼ tsp ground coriander
¼ tsp garlic powder
¼ tsp oregano
¼ tsp Celtic sea salt
¼ tsp black pepper
1 cup tomato sauce
1 ¼ cups water
1 cup white basmati riceyou can use brown rice too
⅔ cup frozen peasthawed, rinsed and drained
1 cup pitted green olives
1 jalapenodiced (you can remove the membrane and seeds to reduce the heat)

Directions

Grab a medium size bowl and add adobo spices and gently mix together.

Add chicken and 1 Tbsp. of olive oil to a large storage bag. Gently add adobo seasoning, release air, and close bag. Massage spices into chicken and allow to marinate for 30 minutes.

In a large deep skillet, add the remainder of the olive oil and heat on medium-high. Once the pan is hot, add chicken in a single layer and cook until brown on first side, about 4-5 minutes. Gently turn chicken over to second side and cook for another 4-5 minutes. Remove from pan and let sit on a plate.

Using the same skillet, add garlic, jalapeno, peas, olives, green pepper, onion and cilantro. Sauté for 3 minutes. Add the spices and stir for 30 seconds. Add tomato sauce and water and stir well to combine all ingredients. Bring to a simmer.

Add rice (or cauliflower rice) and carefully incorporate. Add chicken back into the pan and reduce the heat to low. Cover skillet and cook for 20-25 Minutes or until most of the liquid has been absorbed by the rice.

To serve, portion out a piece of chicken and a scoop or two of rice mixture and garnish with cilantro.

NOTES: If you are planning on using cauliflower rice, you can use either fresh or frozen. If fresh, cook as you would the rice. If frozen, you don’t need to thaw ahead of time. If I’m lucky enough to have leftovers, I’ll scoop a hefty portion of the rice into a meal prep container and top with a chicken thigh and a few slices of lime.

Chicken Chile-Lime Noodles

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This Chile-Lime sauce adds the right amount of tang and heat to a protein and veggie packed meal. You can use lo mein noodles or whole-wheat spaghetti noodles – it’s up to you! This recipe is perfect for a quick dinner or lunch when you don’t have much time to cook.

Ingredients

For the chicken:
½ lb boneless skinless chicken breastcut into 1/4 inch slices
½ tsp Celtic sea salt
¼ tsp fresh cracked black pepper
1 ½ tsp sesame oilseparated in half
For the sauce:
the other half of the sesame oil
¼ cup unsalted chicken broth
1 tsp cornstarch
3 tbsp oyster sauce
½ cup dry sherry
2 tbsp fresh lime juice
1 tsp fresh grated lime zest
3 tbsp low sodium soy sauceor you can use Bragg's Liquid Aminos
2 tbsp chile-garlic sauceI like to serve a small saucer on the side for those that like it extra spicy
1 tbsp light brown sugar
1 tbsp garlicminced
1 tbsp gingerminced
8 oz whole-wheat spaghettior lo mein noodles
1 tbsp canola oil
6 cups thinly sliced green cabbage
2 thinly sliced red bell peppers
½ cup bean sprouts
4 green scallionssliced at an angle, just the green tops
1 tbsp sesame seeds

Directions

Cook noodles to package directions and set aside.

In a medium-sized bowl, combine chicken, salt, pepper and ½ tsp. of sesame oil and mix to coat all pieces.

In a medium-sized bowl, whisk together the rest of the sesame oil, chicken broth, cornstarch, oyster sauce, dry sherry, lime juice, lime zest, soy sauce, brown sugar and chile-garlic sauce.

Heat a wok or large sauté pan over medium-high heat. Once hot, add the canola oil.

Stir in garlic and ginger, moving around the pan to avoid burning the garlic, about 20 seconds.

Add the chicken in one layer, allow to cook for 2 minutes without moving it. Stir and cook for additional 30 seconds.

Add in cabbage and bell peppers, toss and cook for 2 minutes.

Loosen the noodles in their bowl and add them to the pan and stir-fry for 1 minute.

Add the sauce mixture and fold noodles over to completely coat, about 1 minute.

Add in the bean sprouts and the green onions and toss.

Turn off the heat and pour contents into a large serving dish and top with sesame seeds for garnish.

NOTES: This is such a versatile noodle dish. You can switch up your protein for eggs, tofu, shrimp or steak. I look in our fridge for veggies that need to be used up and often times add those to this recipe for added nutrients. My favorite add-ins are baby bok choy, broccoli and snap peas.

Chicken Tikka Masala

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If you’re wanting a meal that tastes like dine-in straight from your favorite Indian restaurant, but that’s also keto friendly, and has the health benefits of fresh homemade ingredients, we’ve got you covered. Best part is your home will smell like the aromatic spices all day – yum!

Ingredients

1 ½ lbs skinless chicken breastscut into bite-size chunks
For the chicken tikka marinade:
1 tsp salt
3 tbsp lemon juice
1 tbsp olive oil
2 tbsp gingergrated
5 cloves garlicgrated
2 tsp ground cumin
1 tsp paprika
1 tsp garam masala
½ tsp ground coriander
½ tsp cayenne pepperif you like it hot, add a pinch more
½ cup plain Greek yogurt
For the masala sauce:
4 tbsp olive oil
½ cup onionfinely chopped
1 tbsp gingergrated
5 cloves garlicgrated
1 tbsp ground coriander
1 tsp tumeric
2 tsp chili powder
2 tsp paprika
½ cup plain Greek yogurt
1 cup canned crushed tomatoes
¼ tsp garam masala
⅓ cup cilantro leaveschopped (for garnish)

Directions

Place chicken inside a large plastic storage bag for marinating.

Add the salt and lemon juice, seal and massage ingredients into the chicken. Let sit in fridge for about 30 Minutes.

Add ginger, garlic, yogurt, and spices. Seal bag and massage ingredients into the chicken. Place in a dish (to prevent leaking) and place in the fridge overnight.

Use your outdoor grill or indoor grill pan and brush with a little oil. Place your chicken chunks on skewers (separating each piece slightly so the chicken cooks evenly). Set the skewers on the grill on medium-high heat for about 4 minutes per side, turning until each side is charred and the chicken is fully cooked. This takes about 10-15 minutes.

Make the chicken tikka masala sauce:

Add oil in large pan over medium-high heat. Add onions and cook until soft and slightly browned. About 5 minutes.

Add ginger and garlic, stirring for about a minute.

Add all spices (except the garam masala) and stir. Add the yogurt, 1 Tbsp. at a time, while still stirring.

Add the crushed tomatoes and cook on medium-low for about 5 minutes, stirring every minute or so to mix ingredients together.

Stir in the garam masala and taste sauce for seasoning and adjust as needed.

Add the cooked chicken to the sauce and stir to coat all pieces. Serve with fresh chopped cilantro on top.

NOTES: This is a great recipe where you can marinate the chicken the day before you plan on eating this meal.

Paleo Friendly Pot Roast and Gravy

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One of my favorite meals to make in the slow cooker is pot roast; especially when I’m hosting a party around the holidays. Since a majority of the work is magically done in the slow cooker, all I have to do is make the sides and gravy.

Lately some of my friends and family are following the paleo diet. I usually make a few different sides like roasted Brussels sprouts, carrots, and potato halves so that everyone is happy. Once your guests arrive and the smell of the aromas from the kitchen greet them at the door…well let’s just say, it better be time to eat!

Ingredients

4 lbs boneless chuck roast
2 tbsp olive oil
1 cup paleo free beef stock or water
1 onionquartered
2 large carrotspeeled and roughly chopped
1 sprig thymeif you don't have fresh, use 1 tsp dry
1 sprig oreganoif you don't have fresh, use 1 tsp dry
2 bay leaves
3 cloves garliccrushed
salt to taste
black pepper to taste
2 tbsp arrowroot

Directions

Brown meat on both sides in a large cast iron skillet (okay to use any large pan) with olive oil.

Add vegetables, garlic, and herbs to slow cooking and place meat on top. Pour over beef broth or water and season with salt/pepper.

Cook meat on the low setting for 420 Minutes, or until done.

After the meat is cooked, pour off the broth from the pot roast and put in pan on stove top on medium-high.

Add arrowroot into a small bowl along with 2 Tbsp. cold water and stir.

While whisking the gravy, pour in the arrowroot mixture until the gravy is thickened.

NOTES: About half way through the cooking process, I like to carefully turn the meat over on its other side and place some of the veggies on top to hold the moisture in the meat. Slice up as you like and serve with a side of roasted paleo friendly veggies and add gravy over the meat – yumm!

Smoky Black Bean & Sweet Potato Casserole

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Colder weather calls for warm winter dishes that offer tons of great flavor and health benefits. I think casseroles have gotten a bad rap for being too heavy or rich. That’s what inspired me to create this dish. Both gluten-free and vegetarian, this recipe has both smoked mozzarella cheese and smoky paprika to liven it up. Like a little spice? Well we’ve got that covered too! You’ll definitely want to print this recipe and make this dish!

Ingredients

cooking spray
2 tbsp olive oil
1 medium onionfinely diced
2 lbs sweet potatoespeeled and cut into 1/4 inch cubes
28 oz can fire roasted diced tomatoeswell drained
15 oz can black beansrinsed and drained
3 cups smoked mozzarella cheeseshredded
1 tbsp smoked paprika
⅛ tsp cayenne powder
3 cloves garlicfinely minced
Celtic sea salt and fresh cracked black pepper to taste
1 green oniondiced finely (garnish)
⅓ cup plain Greek yogurt(garnish)

Directions

Arrange rack in the middle of the oven and heat to 400 degrees Fahrenheit.

Coat a 9×13 inch baking dish with cooking spray and set aside.

Heat the olive oil in a large pan over medium heat. Add the onion and cook for 8-10 minutes or until softened and translucent. Add the sweet potatoes and cook until heated through, about 5 minutes. Transfer mixture to a large bowl.

Add the black beans, drained tomatoes, 1 cup of mozzarella, garlic, smoked paprika, cayenne powder, sea salt, pepper (to taste) and stir to combine. Transfer contents to a baking dish evenly. Sprinkle remaining 2 cups of cheese over the top evenly.

Spray large sheet of aluminum foil and place greased-side down over the dish and cover tightly. Bake for approximately 30 Minutes. Uncover and bake until sweet potatoes are tender and the cheese is browned and bubbly on top.

Take out of oven and let cool for 10 minutes before serving.

Serve on a plate and top with green onion and Greek yogurt.

NOTES: This makes great leftovers if stored in an airtight container for up to 5 days.

Ginger Roasted Salmon

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There are several health benefits of salmon. A fatty fish, loaded with nutrients that is tasty, versatile and widely available no matter where you live. This fish is rich in omega-3 fatty acids and a great source of protein.

There are several ways you can incorporate this fish into your diet. My favorite way to cook salmon is to roast it in the oven alongside broccoli flowerets and serve as is or on top of a serving of brown rice or quinoa.

Ingredients

1 tbsp toasted dark sesame oil
1 tbsp reduced-sodium tamari soy sauce
1 tbsp rice vinegar
1 tbsp fresh grated ginger
1 tbsp fresh grated garlic
1 tbsp molasses
8 cups large broccoli floretsabout 1 lb
1 ¼ lbs wild salmoncut into 4 portions
2 tsp toasted sesame seeds
Celtic sea salt and fresh cracked black pepper to taste

Directions

Preheat oven to 425 degrees. Coat a baking sheet with cooking spray (make sure it has a rim around all sides to avoid the glaze from dripping off sides).

Grab a medium size bowl and whisk oil, tamari, vinegar, ginger, garlic and molasses. Taste and add salt and pepper as needed. Set aside.

Roast broccoli for 5 minutes. Move it to one side of the pan and place salmon on other side. Brush 2/3 of the glaze over the salmon on both sides. Roast until the salmon is just cooked through, about 8-10 minutes more.

Take sheet out of oven and let rest. Place salmon and broccoli on plate and drizzle reserved glaze over the top. Serve with a bed of brown rice or quinoa.

NOTES: I will sometimes steam baby bok choy as an alternative veggie if it’s available at my grocery store.

Chili-Cheese Party Nachos

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Two of my favorite food staples are corn tortilla chips and Jalapenos. More often, than not, the phone rings and before I know it, family and friends are headed to my house to watch a game and eat. Chili-cheese nachos are a quick go-to meal that takes only 30 minutes to prepare. I’ll let you in on a little secret I have been known to make an extra batch of this health chili and freeze it so that when the phone rings all I have to do is thaw and warm on the stove top, saving even more time!

To make it fun, (and keep yourself out of the kitchen when company arrives) I prepare all the toppings ahead of time. Grab a few bowls and fill with various toppings for your guests to add to their nachos.

Ingredients

1 lb lean organic ground beef
1 can black beansrinsed and drained
¾ cup white onionfinely chopped
¾ cup red bell pepperfinely chopped
6 cloves garlicfinely chopped
2 tbsp chili powder
1 tbsp ground cumin
2 tsp dried oregano
14 oz can diced tomatoes
¼ cup water
8 oz corn tortilla chips
2 cups cheddar or pepper jack cheeseshredded
Toppings:
chopped white onion
sliced jalepenos
sliced avocados
chopped tomatoes
chopped cilantro leaves
low-fat plain Greek yogurtor light sour cream

Directions

Preheat oven to 350 degrees.

Cook hamburger, onion, bell pepper, garlic and spices in a large skillet over medium-high heat, about 8-10 Minutes. Once meat is broken up and brown, stir in diced tomatoes with juice and water. Simmer for 5 minutes. Add black beans and stir to incorporate evenly.

Cover 2 baking sheets with parchment or aluminum foil and layer trays with chips. Top chips with chili and sprinkle with cheese over the top. Bake until cheese is melted, about 7 Minutes.

Place pot warmers on table and take baking sheets out of oven and place a top to protect table from the heat.

Place plates and serving spoons for each of the toppings on the table and guests can create their own nachos to their liking. Enjoy!

NOTES: If you are using a batch of chili previously frozen, thaw in a skillet over medium-high heat, about 10-12 Minutes. Break up into chunks. Add ¼ cup water or low sodium beef broth to reconstitute the meat. Follow all other steps as written.

Grilled Fish Tacos with Peach Salsa

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Kick ‘Taco Tuesday’ up a notch this summer with this healthy fish taco and peach salsa recipe.

Ingredients

For the salsa:
15.25 oz peach halvesdrained, rinsed, and chopped, about 1 cup
½ cup red bell pepperfinely chopped
¼ cup red onionfinely chopped
1 whole jalapeno pepperrinsed and finely chopped
1 tbsp fresh cilantro leavesfinely chopped
2 tsp fresh squeezed lime juice
For the fish:
4 tilapia filletsabout 1 lb
1 tbsp chili powder
¼ tsp low-sodium taco seasoning
1 tsp ground cumin
8 6 inch torillaswarmed

Directions

For the salsa: In a medium bowl, add peaches, bell pepper, onion, jalapeno, cilantro, and lemon juice. Cover and refrigerate until ready to use.

For the fish: Heat grill or grill pan over medium-high heat. Pat fish dry with paper towels and transfer to a plate.

In a small bowl, stir in chili powder, taco seasoning, and cumin.

Rub fish with spice mixture thoroughly.

Place fish on hot greased grill grates (or pan over stove).

Cook 4 minutes on one side and flip over on opposite side to finish off, another 4 minutes.

Remove fish from pan and place on cutting board. Thinly slice.

Fill each tortilla with ½ fish fillet and 1/3 cup salsa.

Spaghetti and Turkey Kale Meatballs

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Try our spin on a classic dish of spaghetti with meatballs. A healthier version with a little heat will kick this common dinner into overdrive!

Ingredients

5 oz kale leavesfinely chopped
⅓ cup whole grain bread crumbsunseasoned
¼ cup fresh grated parmesan cheese
2 free range eggs
2 garlic clovesfinely chopped
1 tsp Celtic sea salt
¼ tsp red pepper flakesif you like it hot, add more
8 oz ground turkey
1 package whole wheat fettucine pastayou can use any type of noodle
25 oz jar of organic tomato sauce
¼ cup flat leave parsleychopped

Directions

Preheat oven to 450 degrees.

Finely chop kale and garlic. Set aside.

In a medium bowl, add ground turkey, kale, bread crumbs, cheese, eggs, garlic, salt and red pepper flakes. Mix until fully incorporated.

Roll into small balls and place on cooking sheet. Put in oven for 25-30 Minutes (depending on meatball size) until fully cooked.

Warm sauce in a pan on low.

Cook off pasta by following directions on package.

Serve pasta on a plate, add 3 or 4 meatballs and pour sauce over the top. For garnish, sprinkle on parmesan and parsley.