Lemon Garlic Tilapia with a Garden Salad & Green Beans

tilapia dinner

Hello internet family ❤ This is a long awaited recipe, requested by one of the sweetest women I know! Similar to the Salmon recipe. Same same, little different. Here it goes: Clean eating for the entire family!

Fish are a wonderful source of protein, omega-3’s, B12 and Niacin, amongst other nutrients. So however you do it, it’s a great meal to add into your diet!

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Ingredients

1/2 lb tilapia

1 lemon

3-4 cloves garlic

A pinch of Salt

A pinch of Pepper

Handful of Green Beans

1 sprig of dill

Olive Oil

1 head of Lettuce

1 Red Bell Pepper

1 Carrot

1/2 avocado

Serving 1

Cooking Time: 30-45 min.

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Alright folks, I’m pretty proud of this meal. It’s so nutritious and well balanced! You’ve got a great source of protein, good/healthy fats, and tons of veggies, each with health promoting qualities. Oh, and by the way…it’s delicious.

Set the oven to 375. Take out a baking pan and tin foil. Tear enough to create a tent around the fish. Take out your tilapia, place it on the tin foil, squeeze 1/4 lemon over it, season with a small pinch of salt, take one clove of garlic chopped and sprinkle on top. When your oven has preheated, cover your fish with the tin foil; again creating that tent-like quality. Set the timer for 15 minutes.

Next, chop up your salad fixings. Add more or less of whatever you like/don’t like listed above. Increase quantity if more people are joining you. Once your timer goes off, expose your fish, peeling away the tin foil. Place it back in the over for another 10-15 minutes. If you want your fish to become crispy set for 10 min and then put on broil for 5-7 minutes.

While your fish is finishing up, pour roughly 2 tbsp of olive oil into a frying pan. Add green beans, again adding a small handful for each person other than yourself. Take another 1/4 of lemon and squeeze over green beans. Take a pinch of salt and pepper, season to taste, and sprinkle over the beans. Add chopped garlic to the pan. Add 1 clove of garlic for every 2 people your cooking for. (For example: if you’re feeding 3 people, add 4-5 garlic cloves.) Mix ingredients together, covering the green beans with olive oil. Put on medium, cover with lid, stir every 30 seconds or so. Keep an eye on them so they don’t burn. Allow them to steam for 5-7 minutes, turning the heat down, if needed.

Once the fish is cooked, take 1/4 lemon and squeeze over top. Add a bit more salt or fresh dill if your would like. Taste the green beans, maybe add the last 1/4 of lemon to them and continue to season to your liking.

Enjoy ❤

Please leave a comment or request bellow! Keep em’ coming, I love it!

Quinoa Chili for the Soul

Quinoa Chili

My hole life I have made the same chili recipe, but I have decided to branch out and try something new. This one is completely different that the other chili recipe I usually make, click here to check it out. But it is so good I can’t tell which one I like best! So here it goes, folks! Hope you enjoy ❤

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Ingredients 

1/2 cup Quinoa

1 large Sweet Potato

1 tbsp Olive Oil

1 15oz can Black Beans

1 yellow Onion

1 15oz can Fire Roasted Tomatoes

3-4 cloves garlic

2 cups Veggie Broth

1 tbsp Cumin

1 tbsp Chili Powder

1 tsp Salt

1 tsp Pepper

1 lime

Toppings

Avocado

Pepperjack or Cheddar Cheese

Cilantro

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Start out with a small pot and bring 1 cup of water to boil. Once boiling add quinoa and turn down to medium heat. Do the same in a medium pot, filling it half way with water, peel and chop sweet potato into bite sized pieces, add to water, and cover with a lid. Allow for the water to boil for 10-15 minutes or until potato is soft. In a large pot add in olive oil, chopped onion, black beans, garlic and diced tomatoes. Turn heat to medium/high and let simmer. Once onion is transparent, add veggie broth, cumin, chili powder, salt and pepper. Check on both your quinoa and sweet potato, once they are finished, add them to the large pot. Stir and allow the contents to warm on medium heat for 5-7 minutes. Once appropriately warm to eat, dish out your bowls and add the toppings of your choice.

A Lotta Enchiladas: Nutritious & Delicious Recipe

enchiladas

Giving up meat was a super hard thing for me, but I did it for health reasons. However, it’s recipes like this that make all the difference! It’s packed with veggies and nutrients, super filling, and hits just the right spot! It’s terrific for a family dinner because it makes a bunch! butternut squash

enchiladas 1

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Ingredients

Coconut oil

1 Butternut Squash

1 Medium Sweet Potato

1 15oz can of Black Beans

1 Onion

1 Zucchini

1 can of Hatch Green Chilis

1 Green Bell Pepper

1 can of Hatch Green Enchilada Sauce

1 can of Hatch Red Enchilada Sauce

2 tsp salt

2 tsp pepper

2-3 tbsp Chili Powder

2 tbsp Turmeric

1 tbsp Cumin

Blue Corn Tortillas

Toppings

Avocado

Salsa

Cilantro

Lime

Pepper Jack Cheese

Sour Cream

Cook Time: 45 min – 1 hour

Serving: 10-12 enchiladas

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Turn on your oven to 400 degrees fahrenheit. While that oven is warming, peel, take out the seeds, and dice your butternut squash. Take out a baking pan and grease it with Coconut oil, put the squash in, spinkle salt and pepper on top, and place in the oven for 10 minutes. When the timer goes off, flip the squash in the tray and turn the tray around so that the side that originally faced the front now faces the back. Cook for another 10 minutes.

While your Squash is Baking, take out a medium size pot and fill with water. Peel and dice sweet potato into bite-sized pieces and place in the water once boiling. Allow the potato to cook for 10-15 minutes in the water on medium/high heat or until they are soft.

Now, take out a frying pan. Place enough coconut oil in the pan to cover it evenly, add chopped onion, zucchini, bell pepper, black beans, and hatch green chilis into the pan. Add Seasoning: cumin, turmeric, chili powder, salt, and pepper. Allow for them to steam cook on medium heat with a lid on top for 5 minutes, continuously check and stir the pan.

Once the veggies have softened, take out another frying pan and add half of both cans of enchilada sauce to the pan, add the other half to a separate frying pan to heat and soak your tortillas. Check on both your butternut Squash and Sweet Potato. By now they should be about done. Strain Sweet Potato and add to the pan with veggies in it. Take Squash out of the oven and do the same. Next, take two corn tortillas at a time and place them in the pan that is solely enchilada sauce. Turn on medium heat, and continue to flip the tortillas until they are warm/hot. Place the heated tortillas on a plate, add in veggies and toppings of your choice. I’ll be real with you for a moment: the sour cream and cheese are the best parts so take that extra scoop if you need. Enjoy! ❤

As always, leave any questions or comments bellow to let me know how you liked it!

Kitchari: Sattvic Goodness

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If you’ve ever been introduced to the yoga sutras or Ayurveda, you might have heard of the phrase Sattva. Sattva is one of the three Gunas (qualities) humans naturally cycle between. The other two are Rajas and Tamas. Rajas is fiery, anxious, and over stimulated while Tamas is lethargic, heavy, lazy, and stagnant. Think about a past meal that was really spicy, did it leave you feeling rajasic? Or how about after a thanksgiving meal where you over ate? Did you find you were you tired, sluggish and it was hard to do much of anything? That’s tamasic. Sattva, however, is balanced, pure, and clear minded. It is a quality that can be achieved by many different tasks and doings, but one way to bring the body into Sattvic balance is to eat a Sattvic meal. Kitchari is just this! It is designed to help digestion, cleanse and strengthen the organs, and bring the body into a state of wholeness.
Ingredients:

1 cup Mung Beans

1 cup Basmati rice

2-3 Tbsp Coconut oil or Ghee

1 yellow onion

1Tbsp fresh ginger

1 tsp cumin powder

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp fennel seeds

1 tsp cardamon powder

1 tsp coriander powder

1 tsp turmeric powder

A pinch Pink Himalayan Salt

Optional:

2-3 carrots

1 large head of broccoli

Optional toppings:

Lime

Cilantro

Nutritional Yeast

Greek Yogurt

Serves: 4-6 Servings

Time: 45min

To start off, get one large pot and one medium pot. In the large pot bring 3 cups of water to boil. In the medium pot bring 5 cups of water to boil. Add the rice into the large pot, stir it, bring the temperature down to simmer, and cover your pot. Do then same thing with the medium bowl, adding the mung beans. If you have a slow cooker/crock-pot your can put the mung beans in there, filling the pot to the top with water, put on medium-high and let cook until the beans are a soft, saucy mix. This will take a few hours.

While the rice and mung beans begin to cook, take out a frying pan and add coconut oil or ghee. Next, chop up the entire white onion, place it in the pan and put on medium heat. Add chopped carrots and broccoli here. Then add shredded ginger (best if graded on fine part of a cheese grader), and all of the spices listed above. To be honest, I never measure out these spices, I just add what feels appropriate. So do the same, feel free to mix it up and add more or less. The dosage above is just a good outline.

Continue to stir your pan here. Bring down to medium heat and cover with a lid for a few minutes. Once you’ve done this, give your rice and beans a stir. The rice will probably be done by this point, but the beans will need a bit more time. Remove from heat. Add coconut oil to the rice and a pinch of pink himalayan salt. You’re veggies are probably done by now, too. Add them to the big pot of rice. Continue to let your beans cook until all the water has evaporated and the mung beans are soft. Once ready, add them to the rice pot and stir everything together. Sprinkle a bit of salt over the entire pot (not too much!) and you are ready to eat kitchari, my friend.

Add toppings of your choice!

Enjoy ❤

Leave a comment bellow to let me know what you think!

Chilly seasons means it’s Chili Season

chili chili2

Well folks, we’re getting into that time of year again. The weather is getting a bit colder, the leaves are changing, and the sun greets the ridgeline a little earlier than it used to. I notice a huge shift in my palate when we first come into fall. I say goodbye to my frequent salads and smoothies to welcome warm, earthy foods. The recipe I am going to share with you is my mothers. Growing up I loved this Chili recipe and I still use it today, as you can see! It’s another easy piece and makes enough for a whole family. Or, if you’re me, you get to enjoy a lot of leftovers and the joy of sharing it with friends! This recipe is vegetarian. Feel free to add a meat if you’d like, but you might want to try it this way just once, ’cause it is just so good!

Ingredients:

2 15 oz cans Black Beans

2 15 oz cans Kidney Beans

1 15 oz can Garbanzo Beans

1 15 oz can Pinto Beans

1 15 oz can of 100% Pumpkin

1 28oz can of Fire Roasted Tomatoes

1 15 oz can of Hatch Red Enchilada Sauce

4 Tbsp Tamari

Salt

Pepper

Spike Seasoning

Tabasco

Cheese

Basically, the hardest part of this recipe is just getting all the cans open. Get out a big pot, put in 3 or 4 of the cans and turn the heat on medium. Adjust the heat as needed so that the beans don’t stick to the bottom. I like to strain the beans before putting them into the pot so that it isn’t too watery. Every 3-4 cans add a sprinkle of salt and pepper. Once you have all the cans opened and the contents has been poured into the pot, give it a good stir, add Tamari, Tabasco, and Spike or just another layer of Salt and Pepper. Season to your liking. I like to under-do the seasoning in the pot and then season each bowl to my liking. Grade Cheese, if you’d like, I recommend Sharp Cheddar or Pepperjack or add crackers.