Tilapia Salad with Apples, Almond & Honey Lime Mustard Dressing


A light salad for a warm day in the city! Make this for a tasty lunch or dinner – sounds perfect & these simple steps couldn’t get any easier!

  1. Preheat oven to 350degrees
  2. Place tilapia on a pre lined cooking sheet with parchment paper, season with S/P & bake for 20-25minutes
  3. While tilapia is baking whisk together: 2T fresh lime juice, 1T dijon mustard, 1/2T EVOO, 2t honey & S/P to taste – set aside
  4. Cut 20 raw almond in half & thinly slice 1 apple & 1 endive – set aside

Grab 2 plates & lay a few handfuls of arugula as your base. Toss the arugula with the sliced almonds, apple, endive & top with baked tilapia. Now drizzle on the honey lime mustard dressing & enjoy this scrumptious salad!

Nutritional Info Per Serving (Serves 2): 420 calories – 18 grams of fat – 26 carbs – 43 grams of protein

Continue reading for ingredient list & original recipe…

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Fish Taco Friday with Coconut Flour Tortillas


Fresh salsa & beer battered fish – how could you go wrong on a Friday night.  Throw in a fresh tortilla & it sounds like the perfect weekend to me…ah the little things in life that make me happy!

For Salsa:

  • Grab a bowl & dice the following: 1 tomato, 1/4 red onion &  1/2 a jalapeño 
  • Mix in 3T fresh lime juice, 1/4C cilantro leaves & season with S/P/cayenne 
  • Set aside until you are ready to serve

For Fish:

  • Cut 10oz of tilapia in strips – set aside
  • In a bowl blend: 3T whole wheat flour, 1/4t cumin, salt, and cayenne – then whisk in 1/3C beer (I used Corona Light)
  • Dip fish strips in beer mixture, place strips on a pre-greased skillet over medium heat
  • Cook for 2-4minutes on each side – set aside & cover to keep warm

Now if you want to go wild & make your own tortillas then get on board – it was my first attempt at making them & I was shocked at how easy it really was! I can say that this will not be an every time occurrence, pre made shells are a-okay in my books.

Coconut Flour Tortilla:

  • Whisk together: 1/4C & 2T water, 2 eggs, 2T EVOO & 1t fresh lime juice
  • In another bowl combine: 2T coconut flour, 1/4t baking powder, 1/4t chili powder & 1/2t cumin
  • Slowly pour wet into dry mixture – whisking until smooth consistency
  • Spray cooking oil on pan or griddle – portion 1/4C batter & pour on hot surface – spread evenly
  • Let batter cook for 1 minute, cover with skillet lid & let cook for another minute, flip & cook for 2 minutes
  • Set completed tortillas to side & continue until the batter is finished

Lay your tortilla flat & stack with fish & salsa – mmmmmm mmm good!

Nutritional Info Per Serving for Salsa (Serves 2): 100 calories – 7 grams of fat – 14 carbs – 2 grams of protein
Nutritional Info Per Serving for Fish (Serves 2): 220 calories – 8 grams of fat – 10 carbs – 25 grams of protein
Nutritional Info Per Tortilla (Makes 4): 115 calories – 10 grams of fat – 3 carbs – 4 grams of protein
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