Fish Tacos With Salsa Verde & Cabbage Slaw Recipe

INGREDIENTS
2 Cod Fillets 
6 Corn Tortillas (made from corn kernels) 
2 Cloves Garlic 
2 Limes 
1 Avocado 
1 Large Bunch Cilantro 
1 Pound Red Cabbage 
1 Red Onion 
¾ Pound Tomatillos 
2 Ounces Radishes 
1 Tbsp Fish Taco Spice Blend -->
(Ancho Chile Powder, Chipotle Powder, Ground Coriander, 
Ground Cumin, Cocoa Powder & Rice Flour) 

INSTRUCTIONS
Wash and dry the fresh produce. Pat the fish fillets dry and cut into 6 equal pieces; coat each piece with the spice blend. Peel and mince the garlic. Using a peeler, remove the green rind of 1 of the limes, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter both limes. Roughly chop the cilantro leaves and stems. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and cut the onion in half; small dice one half and thinly slice the other. Remove and discard the papery skins of the tomatillos; medium dice the tomatillos. Thinly slice the radishes into rounds; place the rounds in a bowl of ice water.

Salsa Verde
In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlicand diced onion; season with salt and pepper. Cook 30 seconds to 1 minute, or until fragrant. Add the tomatillos and season with salt and pepper. Cook, smashing the tomatillos with a spoon, 8 to 10 minutes, or until thickened and saucy. Remove from heat. Add the lime zest, half the cilantro and the juice of 3 lime wedges; season with salt and pepper to taste.

Cabbage Slaw
While the salsa verde cooks, place the cabbage in a medium bowl; season with salt and pepper. Add the sliced onion, the juice of 3 lime wedges and all but a pinch of the remaining cilantro. Season with salt and pepper to taste; toss gently to coat.

Avacado
While the salsa verde continues to cook, cut the avocado in half and remove the pit. Using a spoon, scoop the avocado out of the peel and into a medium bowl; discard the peel. Using a fork, mash the avocado until smooth. Add the juice of the remaining lime wedges; season with salt and pepper to taste.

Fish
In a medium pan (nonstick, if you have one), heat a thin layer of olive oil on medium-high until very hot. When the oil is hot enough that a piece of fish immediately sizzles when added to the pan, add the marinated fish pieces and cook 2 to 3 minutes per side, or until cooked through. Transfer to a plate and immediately season with salt. Carefully discard the cooking oil. wipe out the pan.

Finally!
In the same pan, working in batches, warm the tortillas on medium for 20 to 30 seconds per side, or until soft and pliable. To plate your dish, fill each warmed tortilla with some of the mashed avocado, a piece of cooked fish and some of the salsa verde and slaw (you may have extra). Garnish each taco with theradish rounds (drain just before adding) and remaining cilantro. Serve with any remaining slaw on the side. 

Enjoy! xoxoxo

Healthy Banana Chocolate Chip Muffin Recipe

INGREDIENTS
2 cups gluten-free rolled oats 
1 cup Greek yogurt 
2 ripe bananas 
2 eggs 
1/4 cup honey 
1 1/2 tsp baking powder 
1/2 tsp. baking soda 
1/2 cup mini chocolate chips 

INSTRUCTIONS 
Mix wet ingredients separate from dry ingredients || Blend all ingredients except for chocolate chips in food processor until batter is smooth || Add chocolate chips and stir || Transfer batter into muffin pan using parchment paper muffin liners and sprinkle more chocolate chips on top for fun || Bake at 375F for about 25-30 minutes until the tops of muffins are set and donezo! (Makes 12)

Chocolate Covered Coconut Balls Recipe

[Makes about 20] 

INGREDIENTS
1 cup cashews 
3 cups shredded coconut 
2 tsp vanilla extract, divided 
4 tbsp maple syrup, divided 
Dash sea salt 
2 tbsp cocoa powder 
2 coconut oil 

INSTRUCTIONS 
Blend cashews and shredded coconut in a food processor until mixture is finely chopped
Add the vanilla and maple syrup and blend more until mixture is slightly sticky
Form mixture into balls and freeze for 20 minutes
Mix cocoa powder, coconut oil and maple syrup to make chocolate sauce
Dip coconut balls into chocolate mixture covering entirely and set on parchment paper
Freeze again for 20 minutes and FINITO! 

Low-Cal Easy Peanut Butter Cookie Recipe

INGREDIENTS
1 tbsp of Peanut Butter
1 tbsp of Almond Milk
1 tsp of Stevia
1 tbsp of Ground Oats
1 egg white

DIRECTIONS
Mix all ingredients together. Pour onto plate and spread evenly into the shape of a cookie. Microwave for 1 minute. When it's done in the microwave sprinkle a little bit of stevia on top and Bon Appetit! (makes 1 cookie)

Potato & Cauliflower Casserole Recipe

INGREDIENTS
5-6 Red Potatoes, peeled and sliced to be 1/2 inch thick
1 tbsp of Coconut Oil (or butter)
1 small head of cauliflower sliced 1/2 inch thick
1tbsp thyme leaves (fresh or dried)
6oz shredded sharp cheddar
1/3 cup vegetable broth

INSTRUCTIONS
Preheat your oven to 375F. In a large pot of boiling water, cook potatoes for 15 minutes and cauliflower for 10 minutes, so that both are a crisp tender. Drain potatoes and cauliflower then set aside. Spread half the coconut oil in a baking dish then create 2-3 layers of potatoes, cauliflower, thyme, cheese, and salt and pepper. Pour the vegetable broth on top, in addition to remaining coconut oil and cheese. Bake for 20 minutes until cheese is golden and bubbly! Enjoy :)

Did you know? Potatoes are rich in complex carbs that supply tons of ENERGY! YAY!

Stuffed Peach Recipe

Cut 1 peach in half. Scoop out the pit, and remove any excess pit left inside. Put a dollop of ricotta cheese in the hole and top with shaved dark chocolate, honey, and mint.

Try this! Easy and DELICIOUS! The rich orange color of peaches means it's an excellent source of beta-carotene, which has health benefits like improving your vision!

Vegan Cheese Dip Recipe

It looks like real cheese and TASTES like real cheese but it's actually vegan!! 

INGREDIENTS --
1/2 cup potatoes, peeled & diced 
1/4 cup carrots, diced 
3 tbsp extra-virgin olive oil 
2 tbsp water 
1/4 tsp. onion powder 
1/4 tsp. garlic powder 
1/4 chili powder 
Salt & pepper to taste 

INSTRUCTIONS --
Boil the potatoes and carrots until soft. Then, using a high speed blender, blend boiled potatoes and carrots with remaining ingredients on high in blender until the "cheese" is extremely smooth. Yay! Enjoy!

PLUS *Carrots are great for dental health since they kill harmful germs in the mouth & prevent tooth decay!*

Quinoa Pasta Summer Salad Recipe

INGREDIENTS --
1 lb quinoa pasta 
1 cup cubed Akawi cheese (Mediterranean) 
2 avocados, diced 
1 large tomato, diced 
2 small cucumbers, diced 
4-5 breakfast radishes, sliced 
Bunch fresh mint leaves, chopped 
Sprinkle of thyme & sesame

DRESSING -- 
Red wine vinaigrette 
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- Juice of one lemon
- 2 tsp honey
- s&p to taste 

DIRECTIONS -- Cook Quinoa pasta according to package instructions. Set aside to cool while preparing remaining ingredients, THEN toss everything together with dressing, VOILA! And it makes 6 servings!!

Veggie Quinoa Stuffed Peppers Recipe

INGREDIENTS --

3 red peppers - cored (and tops diced to be used in mixture) 
1 cup cooked quinoa 
1 tbsp olive oil 
1 medium red onion, diced 
1 garlic clove, minced 
2 tbsp fresh cilantro 
2 tsp turmeric 
1 tsp ground ginger 
1/2 cup corn kernels (non GMO) 
1/2 cup frozen peas 
1/4 cup mozzarella 
1/4 cup organic tomato paste 

DIRECTIONS -- 

Preheat oven to 375F
In a medium saucepan, heat olive oil, cook onions until translucent, then add red peppers & garlic.
Add cilantro, turmeric & ginger and mix well until cooked through. 
Remove about 2 tbsp of mixture and set aside for the sauce.
Add corn, peas & cooked quinoa and mix well.
Stuff mixture into red peppers and top with cheese.
In the same saucepan, mix the onion mixture with tomato paste & 2 cups of boiling water to make the sauce. When blended well, pour over stuffed peppers.
Bake in oven for 20-25 minutes!

Bon Appétit!

Sweet Potato Fries & Siracha Dip Recipe

INGREDIENTS --

• 1 large sweet potato, peeled and cut into 1/4" thickness 
• 1/2 tsp paprika 
• 1/2 tsp garlic powder 
• 1/2 tsp black pepper 
• Sea Salt to taste 
• Drizzle of olive oil for tossing 

DRESSING --

• 2 tbsp Greek yogurt
• 2 tbsp ketchup
• 2 tsp Siracha
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

INSTRUCTIONS --
Preheat oven to 450F
In a large bowl, toss sweet potatoes with olive oil and spices. Then spread sweet potatoes in single layer on baking sheet lined with paper. Bake for 20-25 minutes, turning halfway through until they are golden brown!

PS. Did you guys know that ONE sweet potato provides 400% of your daily vitamin A requirements!!

Tuna Casserole Pasta Recipe

From: FeelGoodFoodie

INGREDIENTS --

• 8 oz whole wheat elbow macaroni 
• 1 tbsp coconut oil 
• 1 onion diced 
• 2 tbsp whole wheat flour 
• 2 cups vegetable broth 
• 1 cup low fat milk 
• 1 cup mushrooms diced 
• 2 cup frozen peas & carrots 
• 2 (5 oz) cans albacore tuna, drained 
• 1/2 cup shredded cheddar cheese (plus 2 tbsp for topping) 
• 2 tbsp whole wheat breadcrumbs 

INSTRUCTIONS --

Pre-heat oven to 375F
Cook noodles al dente & set aside. 
Cook onions with coconut oil until soft, then add flour and stir well. 
Whisk in broth & milk, then add vegetables, and cook until sauce thickens.
Add tuna & cheese & cook another minute. 
Transfer pasta to the saucepan and mix well, then transfer everything to a lightly greased casserole dish. 
Top with cheddar cheese & breadcrumbs, and cook at 375F for 25-30 minutes.

VOILA! The most amazing Tuna Casserole you'll ever have! No more "Tuna Helper" days hehe.

*Feel Good Fact* Whole wheat pasta has 4 TIMES the amount of fiber in regular pasta, YAY!