Baked Tilapia with fresh Cilantro & Lime

  
3 tilapia filets

2 garlic cloves- pressed

1/2 Tbsp cumin

1/2 cup cilantro- chopped

2 1/2 Tbsp lime juice

1/2 tsp onion powder

1/3 cup salsa

Lightly oil fish and pan.

Mix garlic, cumin, juice, onion powder and top fish.

Top with cilantro and salsa.

Bake at 475 for 10 minutes.

Simple, easy, flavorful. Top with hot sauce if you like or more salsa . Serve with a salad with a cilantro and lime vinaigrette .

Blackened Tilapia Rice Bowl with Chipotle Avocado Crema

  
2 tilapia fillets

1 avocado- half sliced, half cut in chunks

1/3 cup plain Greek yogurt

2Tbdp lime juice

1 clove of garlic

1/4 tsp chipotle chili powder

2 cups cooked brown rice 

1 can black beans- drained and warmed up

Diced tomatoes, red onions and cilantro for toppings

Fish seasoning:

1 tsp cumin

1 tsp blackened seasoning

1/2 tsp garlic powder

In blender, add yogurt, avocado chunks, lime juice, garlic and chili powder and pulse until smooth.

Dust fish with seasoning and pan sear until done( do not over cook)

Assemble your bowls as you like- top with a dollop of Crema. 

Simple. Quick. Use whatever ingredients you have on hand. Perfect midweek meal.

Sweet Potato and Apple Hash with Scratch -made Sausage and Eggs

  
2 sweet potatoes- diced

1 onion- diced

4 mini bell peppers- diced

1 Apple- diced

1 cup

Chicken stock

1 tsp fresh rosemary- minced

4 fresh eggs

Sausage:

1 cup ground turkey

1/2 tsp onion powder

1/2 tsp dried oregano

1/2 tsp garlic powder 

1 tsp dried basil

1/4 tsp red pepper flakes

1/8 tsp smoked paprika

1/8 tsp nutmeg

1/4 tsp fennel seeds- crushed

Combine all sausage ingredients with meat . Put in pan with onions and cook until done. Remove from pan. Add sweet potatoes and peppers and stick and cover u til tender – about 8 minutes. Put rest of ingredients together in pan and add cracked eggs and cook at 425 degrees for about 10-15 minutes 

Breakfast- it’s what’s for dinner! At least today it was…. Sweet, tart, and hearty- the meat tastes like Jimmy Dean!…. If you like eggs runny, oven it for 5 minutes… Top it with shredded cheese and/or douse it with hot sauce 

Spiced Grapes

  
1 lb. red grapes

1 cup organic Apple cider vinegar 

3/4 cup sugar

1/4 cup water

1 tsp ground cinnamon

1/8 tsp cloves

1/8 tsp mustard seeds- whole

1 vanilla bean soaked in bourbon

Adapted from serious eats.com

Combine vinegar, sugar and water and bring to a boil . Pour over other ingredients and let cool. Refrigerate at least 24-48 hours. 

Serve with sharp cheeses or ontop of a kale salad. Try it in chicken salad!

Chipotle Spiced Veggie Chili (Vegan)

  
3 ribs of celery- diced

8 baby carrots- diced

1 yellow onion- diced

6 mini bell peppers- diced

4 baby portabella mushrooms- diced

1 can kidney beans- drained and rinsed 

1 can small white beans- drained and rinsed 

3 Tbsp A1 sauce

1 1/2 cups veggie stock

3/4 cup salsa

1/3 cup fresh parsley- chopped

1/3 cup fresh cilantro- chopped

2-3 tsp chipotle chili powder 

Heat oil and cook onions until soft and slightly browned. Remove from pan. Add peppers, carrots,celery and garlic and cook until slightly browned . Add mushrooms , beans, herbs, A1, salsa, chili powder. And stock. Cook on low for about 1/2 hour. Serve over rice or pasta.

So this is a bit of a twisted recipe. Salsa in chili?- why not… It had plenty of flavor right out of the jar!  And A1 sauce???- Yes- it’s vegan friendly. I mean who would have thought- it’s steak sauce for Petes sake!   I did some research last summer on this awesome sauce and it’s 100% vegan friendly.   Make sure you get a nice chart on your veggies- brings out the sweetness of the veggies!Add more or less of the chipotle seasoning to your liking.