Roasted Snapper, ‘Baked Clam” Style

IMG_7944It was another Gwyneth Paltrow kinda night – Iron Man 3 & a recipe from her book ‘It’s All Good’. This dish was so yummy!

  1. Preheat oven to 450degrees, line baking sheet with parchment paper – set aside
  2. In a small bowl mix 1/2C bread crumbs, 2T EVOO, 1T (heaping) of drained capers, 1T (heaping) of chopped parsley, zest from 1/2 a lemon, 1T fresh lemon juice,  1t minced garlic, a pinch of sea salt & a few grinds of black pepper – stir (consistency should be like wet sand, add more EVOO if needed)
  3. Place fish on prepared baking sheet, top with bread crumb mixture, top with anchovies (I used 3 for each piece of fish, but you can add more if you like)
  4. Bake for 20minutes or until golden brown
Nutritional Info Per Serving (Serves 4): 350 calories – 11 grams of fat – 9 carbs – 51 grams of protein

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Meatless Monday: Cabbage & Carrot Salad

cabbage&carrotsalad

The hub & I were missing the amazing Santorini so I decided to surprise him & bring it to us! I prepared us a simple cabbage & carrot salad for lunch which was a staple at every meal while we traveled in Greece! It was so yummy that we ate it every day while there & I just had to bring the recipe home to the states :).

  1. Slice up one head of green cabbage & plate on large dish
  2. Spiral cut 2 large carrots & dice up half a red onion – place on cabbage
  3. Drain 2T capers & 1/4C pitted kalamata olives – toss on salad
  4. Drizzle with 2-4T oil

Squeeze lemon on top & serve! Yep, that easy for a delicious lunch, dinner or snack – and if you want to add a tad more substance to it grill up any white fish (non meatless monday style) or plop on a dollop of hummus….yum!

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Greek Salad with ‘Feta Cheese’

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I’m backkkkkk & I am already craving a Greek salad! The kalamata olives, capers & tomatoes in Santorini were literally to die for! They were so fresh that they were sold by local farmers throughout the town for tourists to snag up and munch on – yes, I bought some & no leftovers!

So why not whip up this simple recipe that is packed with Greek flavor for lunch!?

The ‘feta cheese’ I made from tofu must be prepped the DAY BEFORE. However, it can be stored for up to 2weeks in the brine and in the refrigerator. Of course, you can always just use real feta cheese but I suggest trying my healthier tofu version!

  1. Drain & cut 1 packet of extra firm tofu in cubes – set aside
  2. In a medium saucepan add: 2C water, juice of 2 lemons, 1T sea salt, 2T nutritional yeast, 2t dried basil, 2t dried oregano & cubed tofu
  3. Bring to boil, reduce heat & simmer for 30minutes uncovered
  4. Place tofu & brine (liquid portion) in bowl, let cool, cover & store in fridge for 24hrs (minimum)

When the ‘feta cheese’ is ready begin prep of the salad…

  1. Coarsely chop 1 head of romaine & add to a large bowl
  2. Dice up & add to large bowl: 2 tomatoes, 1 small green pepper, 1 small red onion & 2 peeled cucumbers
  3. Measure out 1/2C pitted Kalamata olives, slice in half & add to same bowl
  4. Top with 2T drained capers, juice from 1 lemon, 1T EVOO & S/P to taste – mix with tongs

You can either mix in drained ‘feta’ chunks or serve salad & top with the drained ‘feta’ – I chose the latter as I wanted to portion out the ‘feta cheese’ chunks.

Not going to lie, this was a pretty stellar salad that the hub & I enjoyed for lunch today & would be a hit at any summer BBQ or July 4th celebration!

Nutritional Info Per Serving (Serves 4): 215 calories – 12 grams of fat – 14 carbs – 12 grams of protein

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