🍴👩🏾🍳 This is a simple and delicious way to prepare any delicate white fish: haddock, pollock, snapper, or cod.
🥗 Pair with a salad and sweet potatoes for a complete meal.
✅ If possible, purchase wild-caught fish at the fish counter. Ask the fishmonger which is the freshest. :)
(Serves 4 people)
Preheat your oven to 400 degrees. Place the fish fillet(s) on individual pieces of parchment paper (large enough to envelop them).
Sprinkle the fish with salt and pepper and drizzle the lemon and olive oil over the top of it. Place the garlic and herbs on top of the fish.
In a small bowl, create an egg wash by beating together the egg with 1 tbsp water. Brush the egg wash around the edges of the parchment paper and fold the paper up and around each fillet to create separate packets, sealing together at the egg-washed edges.
Place packets on a sheet pan(s) and roast for 12-15 minutes, until the fish is cooked through. Serve hot in the parchment paper. So light, healthy, AND delicious!
👩🏾🍳 🍲 This is a completely different take on chicken noodle soup – it’s rich, creamy, and exotic. Oh, la la!
💡 TIP 1: Pick up some spiralized veggie noodles at the grocery store to cut down on prep time. This soup is especially good with sweeter vegetables like yellow squash or sweet potato.
✅ TIP 2: Make sure you SHAKE the can of coconut milk for a minute before opening to help incorporate the coconut “meat” into the liquid.
(makes 4 servings)
1 tbsp coconut oil
2 cloves garlic, minced
1 tablespoon fresh minced ginger
2 stalks lemongrass, tender white inner bulb only, finely minced
1 small yellow onion, minced
2 stalks celery, chopped
2 medium carrots, chopped
1 tsp turmeric
¼ tsp cayenne pepper
½ tsp sea salt, plus more to taste
1 (15-ounce) (425 gram) can full-fat coconut milk, well-shaken
4 cups (950 ml) low sodium chicken or vegetable broth
1 lb (455 gram) boneless, skinless chicken breasts
3-4 cups (300 to 600 grams) of spiralized vegetable noodles
2-3 tbsp lime juice
Dash of hot sauce
Melt the coconut milk in a large pot over medium-high heat. When it’s hot, add the garlic, ginger, lemongrass, onion, celery, and carrots, and sauté for 5-7 minutes, until the onion softens and begins to caramelize. Stir in the turmeric, pepper, and salt, mixing well to combine, and then pour in the coconut milk, broth, and chicken breast. Cover and bring to a boil. Once boiling, remove cover, reduce heat, and simmer for about 30 minutes. Remove the chicken breasts with a slotted spoon and place on a cutting board. Add the spiralized vegetable noodles to the pot to simmer. Using two forks, shred the chicken. Return the chicken to the pot and continue to simmer until the noodles are tender. Add the lime juice and hot sauce, and taste. Adjust seasonings, adding salt, pepper, or more hot sauce as needed. Serve and enjoy!
🥒🤩This surprisingly zesty recipe is a southern classic. It pairs well with barbecue and also makes a great burger topper!
✅If possible, use Vidalia onions (or another sweet variety) in this salad.
(Makes 4 servings)
Peel the cucumber and thinly slice it, placing it in a serving bowl. Slice the onion as thin as you can and add it to the cucumbers. In a small bowl, whisk together the vinegar and honey. Drizzle it over the cucumber mixture. Add the dill, salt, and pepper to the salad and toss to combine. Let the salad sit for 15-20 minutes and taste. Adjust any seasonings and stir. Serve and enjoy!
🍌🍉Sometimes you just want a sweet, cool, and refreshing treat. I’ve got a healthy one for you today.
It contains NO added sugars and will appeal to kids and grown-ups alike!
⭐The trick to freezing this so it doesn’t contain any ice crystals is to get as much air as possible out of the container!
Try using a 500 ml (about 2 cups) container. Or, freeze smaller amounts in an ice cube tray – and cover it securely with freezer-proof wrap.
Place all the ingredients in a high-speed blender or food processor and pulse until smooth. Scrape into a container and cover. Freeze for at least 2-3 hours and serve!