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Fish Tacos with Mango Salsa

Ingredients

  • 2 filets of white fish – tilapia or halibut, thinly sliced into quarters
  • 6, 2 oz spelt tortillas (Rudi’s organic Bakery)
  • 1 cup, kamut bread crumbs
  • 1/4 cup brown rice flour
  • 1 tbsp Italian herbs
  • 1 tsp sea salt
  • 2 eggs
  • handful fresh cilantro, chopped
  • 2 tbsp coconut oil

Mango Salsa

Ingredients

  • 1 mango, chopped
  • 1/2 small red onion, chopped
  • 1 tomato, chopped
  • 1 handful fresh cilantro, chopped
  • 2 limes, juiced
  • Pinch of sea salt

Instructions

Mix all ingredients together using a spoon and set aside

Cabbage Slaw

  • 1/2 – 1 small green cabbage, thinly sliced
  • 1 carrot, grated
  • 1/2 red pepper, thinly sliced
  • 2 tbsp vegenaise
  • 1/4 cup brown rice vinegar
  • 1 tbsp raw agave syrup
  • Pinch sea salt

Instructions

Mix all ingredients together using a spoon and set aside

Chipotle Sauce

  • 1/2 tsp dried chipotle
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 2 tbsp vegenaise
  • 1 – 2 garlic cloves, minced
  • 1 tbsp water

Instructions

Mix all ingredients together using a spoon and set aside

Instructions for Fish

  1. In a large bowl whisk your eggs with a fork, then dip the pieces of fish in the egg wash and coat each piece
  2. On a large plate, combine the flour, bread crumbs and herbs. Add your fish from the egg wash into the flour and bread crumbs and cover each piece evenly
  3. In a large skillet, over medium heat, add 2 tbsp coconut oil, transfer the covered pieces of fish into the hot oil until golden brown and cook through, about 5-7 minutes
  4. Make tacos with the tortillas and fish and top each with shredded cabbage, salsa, sauce and cilantro
Yield: 5-6
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Thai Chicken

Ingredients

  • 2 lbs chicken boneless skinless breasts (organic)
  • 1 cup soy sauce or coconut sap (preferred)
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, chopped
  • 1 tbsp sesame oil
  • 1 tbsp coconut nectar
  • 1 cup chicken broth
  • 1 tsp hot chili flakes
  • 3 tbsp crunchy peanut butter
  • 1/3 cup green onions, chopped
  • handful fresh cilantro, chopped

Instructions

  1. Rinse and pat dry chicken. Slice chicken into quarter-inch sizes and set aside
  2. Add sesame oil with garlic and ginger to your frying pan or wok on medium – high heat. Cook for 10 minutes or until fragrant
  3. Add chicken and cook until you don’t see anymore pink
  4. Mix in the sugar with chili sauce and let cook for approx 5 minutes.  Combine soy sauce, chicken broth and peanut butter; allowing the sauce to come to a slight boil. Cook for another 15 minutes until the sauce thickens slightly.
  5. Garnish with fresh cilantro and green onions. Serve over rice or rice noodles with mixed vegetables (carrots, white onion & green pepper)
  6. Enjoy!

Yield: 4-6

Penne Pasta with Baked Lemon Dill Salmon

Ingredients

  • 2- 227 grams (boxes) quinoa penne pasta
  • 1- 15 oz can crushed tomatoes
  • 3 garlic cloves, minced
  • 1 small white onion, finely chopped
  • 2 cups green peas
  • 2 cups spinach
  • 2 tbsp paprika
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp fresh dill
  • 3 tbsp olive oil
  • 1 tbsp raw agave syrup
  • 1 tbsp apple cider vinegar
  • 1/2 cup rice milk
  • 1/2 tbsp sea salt
  • 1/2 tsp chilli flakes (optional)

Salmon

  • 3- 6 oz salmon, skinless and boneless
  • 2 lemons, juiced
  • 1/3 cup olive oil
  • 1 tbsp fresh dill
  • pinch sea salt

Instructions

  1. Preheat oven to 375 degrees F.  Rinse salmon and pat dry with paper towel and set aside
  2. Combine lemon, olive oil, dill and salt into a small bowl. Add the salmon and let it marinade in the lemon mix for approx 15 minutes
  3. Add tbsp of olive oil with minced garlic and onions to a sauce pan on medium to high heat, and saute until the onions are translucent and the garlic is fragrant. Add peas and spinach, cook until tender. After 5 minutes of cooking the onion and garlic, combine the dried herbs with paprika and sea salt. Cook the herbs with vegetables for 10 minutes
  4. At this point you can put the salmon in the oven and bake for 45 minutes uncovered
  5. Add crushed tomatoes, rice milk, agave and apple cider vinegar. Cook for the remaining time of the salmon on low heat covered. Stirring the sauce occasionally
  6. At the remaining 15 minutes cooking time for the salmon, bring salted pot of water to a boil. Cook quinoa pasta in boiling water for 8 to 10 minutes, or until al dente,  stirring the pasta occasionally
  7. Remove salmon from oven and set aside until the pasta is cooked. Add cooked pasta to sauce and combine. Cut salmon into quarter-inch pieces and place on top of each pasta dish . Garnish pasta with fresh dill and chill flakes with a drizzle of olive oil
  8. Enjoy!

Yield: 4-6

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Pesto Quinoa with Peas & Toasted Walnuts

Ingredients

  • 1 1/2 cup quinoa
  • 2 cups water
  • 1/2 cup walnuts, chopped
  • 1 cup fresh peas
  • 1 tsp coconut oil
  • 1 tsp sea salt
  • Pepper to taste
  • Pesto sauce – click here for recipe

Instructions

  1. Soak quinoa in water for 10 minutes and strain. Add quinoa to salted boiled water and cover on high- medium heat. Cook for approx 15 – 20 minutes until the water is almost evaporated. Do not burn. Turn down heat to low and cook for another 15 minutes until water is completely evaporated and quinoa is fluffy
  2. While the quinoa is cooking, add peas to slightly salted boiled water and cook for 10 minutes, just until slightly tender, not mushy
  3. Put the walnuts in a pan with the melted coconut oil and satay, adding salt and pepper. Satay for approx 10 minutes on medium – low heat. Remove walnuts from pan and set aside
  4. Once your quinoa and peas are cooked combine in a bowl, mixing in the pesto sauce and toasted walnuts (do not over mix)
  5. Serve immediately

Yield: 4-6

 

 

Quinoa Pasta with Chicken & Roasted Vegetables

Ingredients

  • 2 227 grams (boxes) quinoa fussilli pasta
  • 2 skinless, boneless chicken breasts cut into bite-size pieces  (preferably organic)
  • 1 can tomatoes, crushed (organic)
  • 1 cup shredded cheddar cheese (organic)
  • 1 cup water
  • 4 tbsp apple cider vinegar
  • 1 tbsp raw agave syrup
  • 1/3 cup olive oil
  • 1 tbsp paprika
  • 4 tbsp dried mixed Italian herbs ( rosemary, thyme, basil, oregano & sage)
  • 4 garlic cloves, minced
  • 1 small onion, diced
  • 1 zucchini, chopped
  • 1 red pepper, chopped
  • 8 fresh mushrooms, cut into quarters
  • 2 tsp sea salt

Instructions

  1. Preheat oven 350 degrees F. Bring a large pot of lightly salted boil water to a boil. Cook quinoa pasta in boiling water for 8 to 10 minutes, or until al dente. Drain well and set aside while the vegetables and chicken are cooked
  2. In a large bowl, mix together 2 garlic cloves minced, onions, zucchini, red pepper, mushrooms, olive oil with 2 tbsp dried herbs and 1 tsp sea salt. Transfer to a 9×13 inch casserole dish and put into the oven roasting the vegetables for 20- 25 minutes, occasionally stirring so they don’t stick to the dish
  3. While the vegetables are cooking, heat a large nonstick skillet with coconut oil on medium-high heat. Add chicken with 1 tsp sea salt, paprika and 2 tbsp dried herbs. Cook for 5 minutes or until chicken is no longer pink, stirring frequently. Add pasta sauce, apple cider vinegar, agave and water; bring to boil. Reduce heat to low; simmer 10 minutes or until chicken is cooked through with sauce
  4. Remove roasted vegetables from oven. Add the cooked noodles, sauce and cheese in with the vegetables and mix.
  5. Bake at 350 degrees F for 45 minutes

Yield: 6-8