Image – Page 4 – Kacey Tess

Blackened Talapia

What you’ll need:

2 fillets of Talapia

1/4 Tsp of each of the following:

Sea salt

Black pepper

Onion powder

Paprika

Celery seed

Tarragon

Garlic powder

Thyme

Dash of cayenne pepper

Rub spice mix into fish and cook on your grill (I used my George Foreman) until seasoning is blackened and fish is flakey.

I served mine with parsnips and broccoli I sautéed in olive oil while my fish was cooking. I seasoned the veggies with garlic salt and black pepper. It takes about 8 minutes to cook the parsnips and only 4-5 to cook the broccoli.

Vegetarian Reuben

What you’ll need:

1 individual size container non fat plain greek yogurt

1 1/2 tsp chili paste

1 container fresh chives chopped ( about 1/4 C)

1 tbsp capers

1/2 lemon

1 tbsp + 1 tsp olive oil

1/2 yellow onion sliced thinly

1 jar sauerkraut

1 red apple chopped finely

1 pinch all spice

1 tsp corriander

Sourdogh bread (or any bread you prefer)

Swiss cheese (slices)

Sea Salt

What you’ll do:

Combine yogurt, chili paste, chives, capers and lemon juice in small bowl and then place in fridge

In a large skillet heat olive oil over medium and add onions

Cook until soft about 5 minutes

Add sauerkraut, apple, all spice and corriander

Cook an additional 5 minutes until heated through

Line a baking sheet with aluminum foil

Place 6 pieces of bread on foil

On 3 pieces spread yogurt mixture, place sauerkraut and top with swiss cheese

Brush the other 3 pieces of bread with olive oil and sprinkle with sea salt

Broil for 2 minutes until cheese is bubbling and bread is toasted

Remove from oven

Add additional yogurt sauce if wanted

Place each piece of bread that is brushed with olive oil on top of the sauerkraut piece

Cut in half

Enjoy!!

{healthier} Mayo-Free Coleslaw

What you’ll need:

1 bag coleslaw mix

½ teaspoon stone ground mustard

¼ cup champagne vinegar (or red wine)

1 teaspoon honey

1 teaspoon sea salt

3 tablespoons olive oil

2 tablespoons sesame seeds

1 tsp black pepper

What you’ll do:

In a small bowl combine mustard, vinegar, honey, salt, oil, sesame seeds and pepper

Add coleslaw mix

Refrigerate for at least 1 hour before serving

Enjoy!

Greek Tacos

What you’ll need: 4 servings

1 vine ripened tomato chopped

1/2 small red onion chopped

1 red bell pepper seeded, de-veined and chopped

1 english cucumber chopped

1/4 C red wine vinegar

1 tbsp olive oil

1 tsp sea salt

1 tsp black pepper

8 small whole wheat pitas

4 Tbsp hummus (I used roasted pinenut flavor)

Toppings:

Kalamata olives

Lettuce ( I used mixed power greens)

Marinated artichoke hearts

Dill greek yogurt dip (optional)

Pickled beets

What you’ll do:

In a bowl combine tomato, onion, pepper, cucumber, vinegar, oil, salt and pepper

Let marinade in the fridge while you prepare all other toppings

Place 1/2 tbsp of hummus on each pita, one scoop of the tomato mixture and top with olive, lettuce, beets, artichoke and greek yogurt

Enjoy!!

Nut Bread

Visit the link below to get the recipe for this nut bread. I tried this recipe for the first time not long ago and now it’s the only bread I make! Add your favorite nuts and seasoning to make this bread recipe your own.

http://sociallyshoppable.com/style/style-inspired-recipe-nut-bread/

Roasted Radish Salad

What you’ll need:

1 bunch of radishes cleaned and quartered (around 10)

1 bunch of brussel sprouts (10-15) stems cut off, cleaned then halved length wise

3 Leeks sliced thinly (white-light green parts only)

1 1/2 Tbsp olive oil

1 tbsp maple syrup

1 tbsp fresh Thyme

1 tsp Sea salt

1 tsp Black pepper

What you’ll do:

Pre-heat the oven to 450

Mix radishes and brussel sprouts with olive oil and maple syrup and place in a roasting pan

Sprinkle with salt and pepper

Bake for 10 minutes

Remove from oven, add leeks and thyme

Place back in oven and bake for an additional 10 minutes

I served mine with miso-glazed black cod and herb rice

Enjoy!!

Mushroom Burgers {gluten free}

What you’ll need: 2 burgers

4 portebello mushroom caps cleaned, stems and gills removed

Olive oil

3 tbsp vegenaise

2 tsp Srirracha

1/4 fresh chives chopped

1 tomato sliced

1 avacado sliced

10 spinach leaves

2 pepper jack cheese slices

Sea Salt

Black pepper

Cayenne pepper (optional)

What you’ll do:

Pre-heat oven to 425

Prepare a baking sheet lined with foil

In a small bowl combine vegenaise, Srirracha and chives

Cover with plastic wrap and place in fridge

Brush each mushroom cap with olive oil

Sprinkle with salt, pepper and cayenne pepper

Bake for 20 minutes or until mushrooms are soft

Remove from oven and let cool

Build your burger

Smear each mushroom cap with Srirracha mayo

Place tomatoes, avacado, spinach, cheese and any other topping you like on burger

Enjoy!!

I served mine with herb rice

Fresh Spring Rolls

What you’ll need:

1 C Spinach

1 carrot shredded

1 cucumber peeled and cut into small pieces

1 C fresh basil

1/4 C fresh mint

1/4 fresh cilantro

10 spring roll wrappers (rice wrappers, in the asian aisle)

What you’ll do:

Cut and clean all veggies

Get a large skillet and fill it with hot water

Take a spring roll wrapper (only one at a time) and place it in the water until it turns soft, about 10 seconds

Place wrapper on a plate and fold in half

Place 2-3 pieces of spinach on one side of the wrapper, then carrots, cucumber slice, 2 basil leaves, 2 mint leaves and cilantro

Fold the bottom up and roll tightly

Top with sweet and sour sauce

Enjoy!

Apricot-Almond Tapioca Pudding

What you’ll need:

1/3 C tapioca pearls (I use Bob’s Red Mill)

1 C apricot juice (or any fruit juice you prefer)

2 1/4 C almond milk

1/4 Tsp salt

1/2 C sugar divided

2 large eggs separated

1/2 Tsp vanilla

1/2 Tsp almond extract

1 pint blueberries

1 Tbsp sliced almonds

What you’ll do:

Soak tapioca in apricot juice for 1 hour in a medium sauce pan

Heat tapioca over medium and add milk, salt, 1/4 C sugar, 2 egg yolks lightly beaten

Bring to a boil, reduce to low heat and simmer for 15 minutes

While simmering best egg whites and remaining 1/4 C sugar until peaks are forming

Stir in blueberries (lightly mashed)

Add egg white mixture and combine thoroughly

Cook for an additional 3 minutes

Add vanilla and almond extract

Cool pudding for at least one hour before serving

Top with almonds and additional fruit if wanted

Enjoy!!

All Natural Blueberry Jam

What you’ll need:

2 pints fresh blueberries

2 tbsp water

3 tbsp chia seed

1 tbsp flax seeds (alternatively you could use 4 tbsp or 1/4 C chia seed)

3 tbsp honey or agave nectar if you are vegan

What you’ll do:

Bring blueberries and water to a boil, let cook for 1-2 minutes only

Place blueberries, chia seed, flax seed and honey in a blender

Combine

Pour into a mason jar/air tight container

Refrigerate for at least 1 hour before serving or freeze

Enjoy!