Broiled Cod with Fennel

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For those of you unaware…the hub & I moved to Boston for his job. Needless to say he has been off for a few months (hence our traveling) and it has been one stellar summer! Welp, those days are long gone, his official first day in the office was yesterday! With that said, I let him pick his last supper (before the new job) & he picked this tasty cod recipe for dinner with peanut butter/chocolate/pretzel cookies for dessert (don’t fret, I will be posting this recipe tomorrow)!

Anywho, not only does this dish take a total of 15minutes from fridge to table, but it is amazing! So lets get to this quick & easy recipe…

  1. Set broiler to high (make sure rack is in middle of oven) & make a few slits into one side of fish
  2. Cut fennel stalks from bulb, reserve fronds (the part that looks similar to dill) & place only the stalks in 8×8 baking dish – set aside
  3. In a small bowl whisk together 2T EVOO, 2t minced garlic, 2t fresh lemon zest + 1T fresh lemon juice, 1t dried oregano, 1t salt & 1/4t pepper – rub this mixture on all sides of fish & place in baking dish (on top of fennel stalks)
  4. Thinly slice the fennel bulb* & in a large bowl combine with 1 pint of grape tomatoes, 1/2C kalamata olives, 1T EVOO, 1/2t salt & 1/4t pepper – spread evenly around fish
  5. Place in oven for 8-10minutes

Portion & serve. Told you, quick & easy! Hope you enjoy!

Nutritional Info Per Serving (Serves 2): 380 calories – 15 grams of fat – 26 carbs – 44 grams of protein 

*To cut fennel bulb slice in half & remove core

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Meatless Monday: Cabbage & Carrot Salad

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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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Baked Summer Squash with Kalamata Vinaigrette

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Hello new summer star, this dish is so tasty! The colors aren’t the most pleasing to the eye, but this combination is packed with flavors! Who would have thunk to combine kalamata olives & summer squash? Not this lady – however I am so glad I tried it out! The vinaigrette is top notch by itself, I have already made it again in bulk for future salad dressings!

  1. Preheat oven to 350degrees & layer cookie sheet with parchment paper
  2. Slice 5 small summer squash lengthwise & lay on parchment paper – cook til tender
  3. For kalamata vinaigrette, in a blender add in: 1/2C pitted kalamata olives, 1/4C water, 1T EVOO, 1T apple cider vinegar, 1/2t black pepper & 1/4t salt – set aside
  4. Grab a large bowl & add in: 1C diced baby tomatoes, juice from 1 lemon, 3 minced garlic cloves & 1T EVOO

Once squash is tender add to bowl & toss with the mixture – lay on plate & top with kalamata vinaigrette!

Nutritional Info Per Serving (Serves 2): 250 calories – 20 grams of fat – 16 carbs – 4 grams of protein 

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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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Three Taste Noodles

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Okay, so what is this mess of a pic above? Pure goodness, thats what! I swear…do not be scared of the ingredient list. It is a mis-match of salty, spicy & sweet and turns out to be the perfect combination!

On to the weird but amazing concoction…

  1. With a vegetable peeler make long thin strips from 2 large summer squash & put strips in bowl (skin & all)
  2. In a side bowl mix: 2T almond butter, 2T Braggs Amino Acid, 1T chopped fresh basil leaves, 1T fresh minced rosemary & 2t curry powder – stir until all is blended well
  3. Then slice up 1 small jar of anchovy filets that are packed in oil (Trust me, super tasty!) & 3/4C pitted kalamata olives to the squash bowl
  4. Combine liquid bowl into the squash bowl & mix with hands – get messy & make sure the juice gets over every little last piece

Serve immediately or keep in an air tight container in the fridge. This will last several days & flavors keep on forming! And honestly this could be served as a summer side salad at a party or a just a main dish like I did it! Hope you enjoy.

Nutritional Info Per Serving (Serves 4): 150 calories – 11 grams of fat – 7 carbs – 5 grams of protein 

Continue reading for the ingredient list & original recipe.

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