My love for Tilapia continues...

During the summer months we live a very relaxed lifestyle.  My boys stay out until dark with their friends riding skate boards and bikes.  We usually eat dinner together as a family but during these two very lazy months we unplug and eat at our leisure.  It works for us and my older two are more than capable of making a sandwich or turkey wrap for themselves.  While they are more than fine with a turkey wrap or cereal for dinner this mamma needs some tasty nourishment.  I have discovered individually wrapped frozen Tilapia.  It defrosts in your sink in a matter of 5 minutes with a little hot water run over it.  I purchased my Tilapia with the bag marked "Best Aquaculture Practices Certified".  This insures that your fish was farmed using safe practices and was monitored by the powers that be.  I would suggest that you look for the same.

Here is what I ate yesterday and while it is super healthy...it is also super delicious!

Tomato Baked Tilapia with Brown Rice and Zucchini Saute


Tomato Baked Tilapia

4-6 oz tilapia filet
Cajun Seasoning
2-3 med cut slices of fresh tomato
2 small cloves garlic minced
Organic Olive oil spray

Set your oven to 375.

Spray your tilapia with the olive oil spray and lightly season with cajun seasoning on the top and bottom of fish.  Spread the minced garlic evenly on top of fish and then top with the tomato slices.  Spray the entire fish once again with a mist of olive oil.  Place in 375 degree oven for about 10 minutes.  Once fish it cooked it should be moist and flaky.

Zucchini Sautee'
( I shred 2 zucchini just for myself)

2 med to large zucchini washed
3 cloves garlic minced
1/2 med onion sliced thin
Organic Olive Oil Spray
Kosher salt

Use a julienne tool or food processor attachment and julienne the zuchinni.  Mince the garlic and slice the onion.  Spray a non stick pan with organic olive oil.  Saute the onion and sprinkle lightly with kosher salt.  Once the onions get a bit of browning add the garlic and if you need spray the pan again with olive oil spray.  Once the onion and garlic are browned add the julienned zucchini.  Let the zucchini cook down and get a bit of browning going on.  Season with kosher salt.

This is how I serve it:   1/2 cup brown rice.  Top with the zucchini saute and top with the roasted fish.

Enjoy!

Thai Tuna with Peppers

 

 I am on a mission to eat as clean as possible.  I admit it is kind of a pain in the rear but once you eat the food for a couple of days you really do feel the difference.  Food that is free of chemicals and additives..just food.  Nutritious, tasty food that fuels your body to work and think clearly.  I once heard a speaker talking about all of our American weight loss fades...and he said "we do have a way to lose weight...eat more vegetables."  Hmmf...makes sense.  So simple but sometimes so hard for us to do.  Here is a recipe that I came up with because of my decision to eat healthier.  I love Thai food but at this point I do not trust a restaurant not to douse my food with oil.  If you do not like pouch tuna please do not let that keep you from trying this recipe.  Once it is cooked it will not taste anything like pouch tuna.

Thai Tuna with Peppers

4 large red and yellow peppers (mixed) sliced

1/2 med red onion sliced

3 cloves fresh garlic minced

1/4 cup fresh basil or cilantro

Organic spray olive oil

1 6.4 oz package of tuna in water

3.5 tbsp hoisin sauce

1 tsp sambal chili paste( omit if you do not like spicy)

sriracha to taste

cajun seasoning to taste ( I use about 1 tbsp)

Slice the peppers in onions.  Heat your nonstick pan on medium heat and spray with the olive oil spray.  Once heated add the peppers and let them soften about 3 minutes and sprinkle with a pinch of kosher salt. Add the red onion and cook together 5 minutes.  Spray the veggies again with olive oil and add the minced garlic cook another 3-5 minutes.  Next add the tuna and break up with a spatula.  Stir in the hoisin sauce and sambal chili paste.  Season with cajun seasoning and a dash or more depending on how spicy you like it of the sriracha sauce.  Next stir in the fresh basil and or cilantro.  Let the flavors meld together for about 5 minutes or so.  Serve over brown rice and feel the health! ;)

Shrimp Tacos

When I was newly married I could not cook at all.  I could make toast, coffee and boxed brownies...that is it.  As a new bride I tried to cook my husband rice and gravy and that poor sweet man ate every scrap of it.  It was terrible...absolutely terrible.  I ventured to the bookstore and picked up a cookbook by Holly Clegg.  If you are not familiar with Holly..she is a Louisiana girl who specializes in healthy and quick meals.  One of the first recipes I cooked from her book was Shrimp Tacos with Cranberry Relish.  I followed the recipe step by step so as not not serve my husband (and myself) another horrible meal.  I have cooked this for the last twelve years and have taken some liberties with Holly's recipe.  If the idea of cranberry and shrimp scare you....please take a chance on this sweet and salty dish.  It is super healthy and super delicious!  Remember..the measurements listed are a guide line.  If you feel like you want more chili powder taste go ahead and add some more.  It is your meal...enjoy it!

Shrimp Tacos:
pam organic olive oil spray or olive oil
3 large red or yellow bell peppers, seeded and sliced
1 large red onion (use sweet onion if you prefer) sliced
5 cloves of fresh minced garlic
2 lbs medium shrimp peeled and deveined
1 tsp cumin
1 tbsp chili powder
2 cans of rotel tomatoes (use the mild if you can find them) use one drained and one not drained
1/4 shredded monterey jack cheese
1/4 fresh cilantro minced
flour tortillas

In a non stick pan spray your olive oil spray or if using olive oil pour about 1 tbsp oil in bottom of pan.  Add the bell peppers and onions.  Sprinkle the mixture with a bit of kosher salt and let them cook down about 5 minutes.  Add the garlic.  Next add the cans of rotel..remember one can drained and one full can with juices.  Add the cumin and chili powder.  Let this mixture cook for about 15-20 minutes at a medium simmer.  Season with cajun seasoning to taste.  Then add the shrimp...let the shrimp cook until pink.  You do not want to over cook the shrimp....they should only need about 7 minutes of cooking but just make sure that you watch the pot.  Once the mixture is cooked add about 1/4 cup fresh minced cilantro and 1/4 monterey

jack cheese.

Cranberry Relish:

1 can of whole berry cranberry sauce
1 fresh orange peeled and cut into cubes
1/2 red onion minced
1 small jalepeno
1 bunch of fresh cilantro minced
kosher salt

mix the cranberry sauce, oranges, red onion, jalepeno and cilantro together.  Season with kosher salt to taste.

Warm your tortillas on a flat griddle or wrap them

Shrimp Tacos with cranberry relish and guacamole

in foil and place in oven at 350 for about 10 minutes.  Add the shrimp mixture and top with cranberry relish.

Sweet and salty Ice Cream Sundae

My entire family recently went to Disney World and one of my favorite Disney snacks was the All American Sundae from the Plaza Ice Cream Shop.  I do not like desserts that are terribly sweet and this was a great mix of sweet and salty.  So great...that if my child decided to dip his spoon in my cup he may draw back a nub.  The Plaza Ice Cream shop makes their sundae with vanilla and chocolate ice cream, hot fudge, peanut butter drizzle, whipped cream and a cherry.  It is so good y'all I have seriously been thinking about it for three months now.  I took matters into my own hands and made my own version of the All American Sundae.  Oh and we eat pretty clean around my house but sometimes you just have to let loose....like with the super awesome ice cream sundae and the magic shell topping oh how I love it so!!

Ultimate Peanut Butter Sundae:

Chocolate Ice Cream

Magic Shell chocolate topping

Peanut Butter Sauce (recipe below)

Marshmallows

Whipped Cream

Cherries

Assemble and devour!

Peanut Butter Ice Cream Sauce

1/2 cup peanut butter (organic it will make you feel better)

1/2 cup karo corn syrup

1 tsp vanilla extract

1 tsp unsalted butter

pinch of kosher salt

Mix the peanut butter and corn syrup in a sauce pan on low heat until smooth and then stir in the salt, vanilla and butter.


If you are feeling lazy and do not feel like cooking peanut caramel sauce...scoop some chocolate ice cream ( rouses brand chocolate is my favorite for this sundae) and then break up a waffle cone...sprinkle over the ice cream, sprinkle of kosher salt and a splash or seven of Grand Marnier.  Boom....you have a sweet, salty and boozy sundae.