Recipes
Garlic Parmesan Flounder
Total Time: 30 mins Serves: 4 INGREDIENTS 4 Tbp extra-virgin olive oil 4 fillets flounder Sea Salt and Freshly ground black pepper 1/2 cup Tasty Parmesan 3 cloves garlic Juice and zest of 1 lemon 1/4 cup bread crumbs INSTRUCTIONS Heat your oven to 425°F. Spread 2 tablespoons of oil across a large baking tray. Sprinkle salt and pepper over the flounder to season it. In a shallow dish, mix together the Parmesan, bread crumbs, minced garlic, and lemon zest. Add a pinch of salt and pepper for flavor. Coat the fish in the bread crumb mixture, pressing gently to ensure an even layer. Lay the coated fillets on the oiled tray, then drizzle the top with the remaining 2 tablespoons of oil and a squeeze of lemon juice. Bake for about 20 minutes, or until the fish turns golden and flakes apart effortlessly with a fork.
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Heart-Healthy Citrus Berry Smoothie
This citrus berry smoothie boosts heart health with antioxidants and fiber. A refreshing blend perfect for mornings.
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Layered Berry Smoothies
INGREDIENTS: 1 cup frozen strawberries 1 cup frozen blueberries15 ounce can coconut milk1 cup plain silken tofuMaple syrupINSTRUCTIONS: In a blender, place the frozen strawberries with ½ cup coconut milk and ½ tablespoon maple syrup. Blend until smooth and no chunks. Divide the mixture between two cups and set in the freezer for 5 minutes while creating the next layer. Rinse the blender. Add ½ cup coconut milk along with the silken tofu. Blend until smooth. Carefully pour the mixture over the first strawberry layer and return the cups to the freezer for 20 minutes. Add the frozen blueberries with the remaining coconut milk into the blender. Blend until smooth and no chunks. Carefully pour the mixture over the strawberry and coconut layer. Serve and enjoy!
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Braised Marble Potatoes
INGREDIENTS 1 1/2 lb baby potatoes2 tbsp vegetable oil or any neutral oil1 tbsp toasted sesame seedsgreen onions for garnishSAUCE 1/4 cup soy sauce3 tbsp honey or your choice of sweetened syrup4 cloves garlic minced1 tsp Gochugaru (Korean chili flakes) or red pepper flakes, optional1/2 cup waterINSTRUCTIONS: In a bowl, mix all the sauce ingredients. Set aside. In a pot, boil water with salt and vinegar. Once boiling, add the potatoes until it's tender for about 10-15 minutes. Drain and set aside In a large skillet over medium heat, add oil and pan-fry your potatoes for about 5 minutes until golden brown. Pour in the sauce and simmer until thickened, stirring frequently for even coating. Turn off the heat and mix in sesame seeds. Garnish with green onions Serve and enjoy!
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Grilled Vegetable Skewers
INGREDIENTS: 1 Corn1 Zucchini1 Yellow Summer Squash1/2 Red Bell Pepper, seeded and cored1/2 Red Onion8 Brown Mushrooms2 Tablespoon Olive Oil1 teaspoon kosher salt and ground pepper INSTRUCTIONS: Prepare the grill with clean grates and preheat to medium heat, 350° to 450°F. If using wooden skewers, soak in water for 10 minutes. Cut the vegetables into 1/2" slices or chunks. Thread the vegetables on the skewers alternating veggies until you reached the end of the skewer. Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred. Turn sides every 3-5 minutes. Serve warm and enjoy!
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Almond Banana Bread
INGREDIENTS: 2 cups fine almond flour3 overripe bananas2 flax eggs,1 tablespoon baking powder1/2 teaspoon salt1/2 teaspoon pure vanilla extract INSTRUCTIONS: Grease or line a 9×5 loaf pan. Preheat the oven to 325°F. Stir all ingredients until smooth then pour into the loaf pan. Bake for 50-55 minutes. Let it sit until completely cool before going around the sides of the pan with a knife and carefully taking out. Serve and enjoy!
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Cilantro and Lime Chicken
INGREDIENTS: ¼ cup chopped fresh cilantro leaves 3 tablespoons extra virgin olive oil, divided 2 tablespoons freshly squeezed lime juice 1 tablespoon lime zest 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon salt and ground pepper 2 pounds boneless, skinless chicken thighs Mixed veggies (optional) INSTRUCTIONS: In a medium bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper. Combine the chicken and cilantro mixture in a bowl. Marinate for at least 2 hours turning the chicken sides. Make sure to drain the chicken from the marinade. Preheat a cast iron grilling pan with 1 tablespoon olive oil on a medium high heat. Cook the chicken on 165°F about 4-5 minutes per side or until golden brown. (Optional) Add mixed veggies on the side. Serve and enjoy!
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Sweet Potato French Toast
INGREDIENTS: 2 pounds sweet potatoes1 Avocado slicedOlive or avocado oil to coatSalt and pepper to tasteBoiled EggCherry TomatoesSpinach (optional)Chia seeds (optional) INSTRUCTIONS: Cut off the ends of the sweet potato slice in half lengthwise. Take one of the halves and cut it into long slices to desired width. Keep slices to have the same width so they will cook evenly. Lightly toss or brush slices of sweet potato with oil on both sides. If baking, line a baking sheet with parchment and lay down potato slices in a single layer. Bake for 10 minutes at 425, until tender, then broil on each side for 5 minutes. If airfrying, cook at 375 for 10 minutes. Make sure they are in a single layer, and flip once. After baking the sweet potato, layer the avocado, spinach, cherry tomatoes and boiled egg. Sprinkle it with salt and pepper to taste and chia seeds. (optional) Serve and enjoy!
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Coconut Almond Martini
INGREDIENTS: 1 ounce vodka1 ounce amaretto1 ounce white crème de cacao1 ounce coconut creamShaved coconut, for garnish (optional) INSTRUCTIONS: Using a cocktail shaker, fill halfway with ice. Add the vodka, amaretto, creme de cacao, cream of coconut, and coconut cream. Cover the cocktail shaker and shake well. Strain the drink into a cocktail glass, and garnish it with coconut, if desired.
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