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.

Beet & Goat Cheese Crostini

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The nutritional benefits of beets are amazing! They’re packed with B vitamins, and minerals and fiber are found in the bulb. In order to get the most flavor out of your beets, roast them. Simply peel and cut the beets into small diced size chunks and cook on a baking sheet at 400 degrees Fahrenheit. The high heat will create browning around the edges and bring out the natural sweetness of the beet, deepening the flavor with each bite. Save those beet greens for another use. With a slight bitterness, like kale, they can be sautéed with a little bit of olive oil and salt for a great side dish to any meal.

Ingredients

6 small red (and golden if available) beetsscrubbed clean
2 tbsp olive oil
1 tbsp white balsamic vinegar
¼ tsp salt
¼ tsp black pepper
4 oz goat cheeseroom temperature
2 tbsp almond milkunsweetened and unflavored
1 crusty whole-grain baguettesliced into 1/2 inch thick pieces
½ cup arugulachopped
½ cup walnutschopped

Directions

Set your oven rack in the center position. Preheat to 400 degrees Fahrenheit.

Wash and peel beets. Cut into bite-sized pieces.

In a medium-sized bowl, toss together the beets, 1 Tbsp olive oil, salt, and pepper. Place on a foil-lined sheet pan. Roast until beets are fork tender, about 15-20 Minutes (cook time will be less since we are dicing the beets into smaller pieces).

Take beets out and let cool.

Load sliced bread on rack and set back in the center position. Broil (make sure you watch the toast so it doesn’t burn) until the toast darkens slightly around the sides. Remove from the oven and let cool.

Prepare goat cheese topping. Stir goat cheese and milk in a medium bowl until smooth, removing any clumps from the cheese, if not at room temperature yet. Season with pepper.

Spread about 2 Tbsp of the mixture on each piece of toast. Top with beets and garnish with arugula and chopped walnuts.

Optional: drizzle some local honey over the tops of each crostini to bring out the sweetness of the beets.

Chickpea Spring Salad

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This salad is full of plant-based protein and bright colors, a great option to pack for lunch or a healthy dish to bring to your next barbecue this Spring!

Ingredients

15 oz can of chickpeasrinsed and drained
1 head leaf lettucerinsed, drained and chopped
½ yellow bell pepperseeded, veined and chopped
½ red bell pepperseeded, veined and chopped
¼ cup red onionthinly sliced
10 grape tomatoeshalved
1 medium cucumberquartered and thinly sliced
4 oz feta cheesecrumbled
5 radisheshalved and thinly sliced
1 medium avocadohalved and thinly sliced
For the dressing:
2 tbsp olive oil
2 tbsp lemon juice
2 cloves garlicgrated
1 tsp dried oregano
salt and black pepper to taste

Directions

Place lettuce in a large mixing bowl. Add the rest of the ingredients and lightly toss to combine.

In a mason jar with lid, add the dressing ingredients. Seal and shake for about 25 seconds or until all ingredients are combined. Pour over salad and toss.

Strawberry Rhubarb Cobbler with Granola

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Sweet, fragrant strawberries, mixed with the tartness of rhubarb, make for this amazing dessert. If you’re lucky enough to have leftovers, mix them into your favorite yogurt the next day for a convenient breakfast parfait to take with you on the go!

Ingredients

Filling:
3 cups fresh strawberriesquartered
3 cups fresh rhurbarbsliced (remove excess strings first)
¼ cup granulated sugar
1 tbsp cornstarch
1 tbsp fresh lemon juice
1 tbsp chia seeds
2 tbsp water
¼ tsp salt
Topping:
½ cup brown sugarlightly packed
⅓ cup old-fashioned oats
2 tbsp flax seeds
½ cup whole-wheat flour
¼ cup buttersoftened

Directions

Preheat the oven to 350 degrees Fahrenheit. Lightly coat 10 individual ramekins with cooking spray.

In a large bowl, add strawberries, rhubarb, sugar, chia seeds, cornstarch, lemon juice, water, and salt. Stir together and let sit for a few minutes.

Prepare the topping in a medium-size bowl. Add brown sugar, oats, flour, flax seeds, and butter. Combine, using a fork or pastry blender until you get a grainy texture. Make sure not to over-combine as it will warm and soften the butter, you want it to remain cold.

Place your filling inside each of the ramekins and finish with crumble topping.

Place all ramekins on a baking sheet and place in the oven for 30-35 Minutes or, until the topping is brown and the filling starts to bubble on the sides of the dish. Cool on a wire rack for about five minutes and serve while still warm.

Optional: Add a dollop of fresh whipped cream on top.

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.

Gluten Free Irish Soda Bread

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Celebrate St. Patrick’s Day with this gluten-free twist on traditional Irish soda bread. Warm it up and serve with a light spread of butter or pair it with Irish stew for a warm and cozy March meal.

Ingredients

3 cups gluten free all-purpose flour
2 tsp xanthum gum
½ tsp salt
¼ cup granulated sugar
1 tsp baking soda
½ tsp baking powder
¼ tsp cream of tartar
⅓ cup buttercubed and cold
1 cup buttermilkmay need to add additional 2 tbsp
⅓ cup dried currantsraisins can be substituted in a pinch
½ tsp caraway seedslightly toasted

Directions

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Grab a large mixing bowl and sift the flour, salt, sugar, baking soda, baking powder and cream of tartar (this is important to do so your bread is light and fluffy, not heavy and dense).

Blend in the cold butter with a pastry blender until the mixture resembles a course corn meal consistency and you can see the tiny bits of flower coating the butter pieces.

Add the buttermilk and stir in until mixed. Stir in the currants and caraway seeds and blend well. I like to sprinkle the seeds over the entire top of the mixture in the bowl, so they are spread out a bit versus clumped in one spot.

Take the dough out of the bowl and shape into a ball and place on the prepared baking sheet. Take the palm of your hand and slightly flatten the dough into a circle shape leaving a bit of a dome in the center. Cut a cross in the top.

Bake at 350 degrees for about 45-50 Minutes. Cool on a wire rack and serve warm or at room temperature.

STORAGE: Keep in an airtight container for up to 3 days. It can also be sliced and frozen.

NOTES: To get the full flavor of this bread, you should try your best to use the caraway seeds and dried currants. You can, however skip the caraway seeds if you dislike the taste/smell (like licorice) and substitute the currants with dried raisins. This recipe really needs butter, and the real stuff is best! Go for it – I love Kerrygold, it’s all I use in my home. If you don’t have buttermilk, you can use 1 cup milk plus 2 Tbsp. of white vinegar.

Patty’s Corned Beef Hash

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Many of you have already bought your corned beef and plan to make it this weekend for St. Patrick’s Day. What do you do with the leftovers? One of my favorite ways to enjoy them is by chopping up chunks of corned beef and potatoes and crisping them up in a cast-iron skillet with a poached egg on top and my favorite hot sauce on the side.

Ingredients

2 tbsp coconut oil
½ cup finely chopped onion
1 clove garlicgrated
½ cup finely chopped green pepper
4 cups potatoescooked and diced
2 cups lean corned beef brisketchopped or shredded
½ cup low sodium chicken brothor water
¼ cup fresh chopped parsley leaves
4 large cage free eggs
Celtic sea salt and fresh cracked black pepper
your favorite hot sauce

Directions

In a large cast-iron skillet, heat 1 Tbsp. coconut oil over medium-high heat. Add onion and pepper and sauté until it starts to soften, about 5 minutes. Add grated garlic and stir in. Empty contents on a plate and set aside.

Add remainder of the coconut oil to the pan and gently add your chopped potatoes to the skillet. Make sure they are not crowded, or they will steam versus crisp up. Stir and flip chunks over once they become crusty on the bottom, about 8 minutes.

Stir in corned beef and add broth and cook, scraping up all the brown bits on the bottom of the pan. Add the veggies back in the skillet, parsley and season with salt and pepper and cook for about 5 minutes on medium-low.

Fill a large skillet with 2 inches of salted water and bring to a simmer. Break one egg at a time onto a small saucer and slide it slowly into the simmering water. Poach each egg until set to desired firmness, usually 4 to 5 minutes (less if you like your yokes to be runny).

Plate your hash and add 1 to 2 poached eggs over the top. Serve with hot sauce on the side or drizzle over the top.

NOTES: A cast-iron skillet makes all the difference with this recipe. Just before serving, drizzle a little MCT oil over the top for the brain-fueling healthy fats.

Shamrock Coconut Smoothie

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A fun spin on a smoothie that sneaks in some amazing nutrients like folate, vitamin C, niacin and potassium. Don’t forget the fiber and healthy fat! This brain boosting drink can be poured into your favorite popsicle molds for a whole new way of consuming this healthy snack.

Ingredients

½ cup coconut milktry to find a brand free of chemicals and additives
½ cup plain Greek yogurtgrass fed and organic is best
1 cup fresh spinach leaves
1 large bananapeeled and sliced
1 large green applecored, peeled and chopped
2 tbsp shaved coconut
1 cup ice

Directions

Pour all ingredients into the blender. Blend until smooth and serve immediately.

Put a fun twist on this recipe and grab out your popsicle molds. Sprinkle a teaspoon of coconut shavings in the bottom of each mold. Slowly pour your smoothie mixture into each mold and place in the freezer until frozen. This is a great summer treat!