Sunday, September 26, 2010

Blackened Tilapia Salad

Out of the many things I love in life, I duly and truly love fish and salad. I ate at a place called Rubio's and ordered their blackened mahi-mahi salad, and loved it. So I decided to make my own blackened fish salad. The tilapia is soft and flaky, and keeps all the nice flavors of the spices. Top the salad off with a nice vinaigrette, or simply de-glaze the pan with wine and oil to drizzle over the salad--delish!

Blackened Tilapia Salad
1 tablespoon paprika
1 tablespoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon celery salt, or to taste
4 tilapia fillets
1 lemon, cut into wedges
olive oil

In a small bowl, mix together all the spices. Coat the fillets with the spice mixture, and allow to sit at room temperature for about 30 minutes.
Heat a skillet over high heat. Add olive oil, and heat until it is almost smoking. Place fillets in the pan. Cook for about 2-3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove fillets from pan and slice. Place fillets on a bed of salad greens and various vegetables. Pour pan juices over salad, and squeeze lemon juice all over. For a tasty dressing, de-glaze the pan with wine and olive oil, and simply pour over salad.
Yummy tip: corn is so delicious in salad--place either fresh or frozen corn in the same pan, and throw in some thyme, oregano, garlic powder, onion powder, salt and pepper with water or oil. Cook until tender. Throw it on the salad...yum.
Another yummy tip: these blackened tilapia fillets are not only scrumptious on salad, but on a sandwich too! The bread will soak up all the yummy flavors of the pan juices. A kaiser roll  or white bread is recommended.

Sunday, September 19, 2010

Acai Bowls!

Acai: this "superfood" is an organically grown palm berry from the rainforests of Brazil. It’s packed with protein, antioxidants, vitamins and minerals. In a bowl and mixed with fruit juices, honey, fresh fruits and crunchy granola, it is simply heavenly. I tried my first Acai bowl in Hawaii, and I fell in love. Try these, I know you'll love them.

Acai Bowls
2 packs of frozen pure Acai (I like the Sambazon pure/unsweetened smoothie packs)
8 to 12 ounces of frozen mixed berries
8 ounces apple juice (or a mixed berry juice)
1 banana
Toppings: sliced banana, sliced strawberries, granola, honey
*Combine Acai, berries, and juice in a blender and blend well. Blend in a banana. Mix in honey until you acquire the sweet taste you prefer. (I use about 2 tablespoons.) The mixture should be thick. Serve in a bowl topped with granola and sliced bananas/strawberries. Drizzle with honey. Devour.
(Note: this recipe makes 4-6 bowls)

Friday, September 17, 2010

Lentil Soup


This Lentil Soup is delicious. High in vitamins and flavor, and low in calories...I think yes!

Lentil Soup


  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 2 teaspoons kosher salt
  • 1 pound (1 1/4 cup) lentils, picked and rinsed
  • 1 cup peeled and chopped tomatoes
  • 2 quarts chicken or vegetable broth 
  • 1 teaspoon freshly ground toasted cumin 
  • 1/2 teaspoon freshly ground coriander
  • 1/2 teaspoon freshly ground grains of paradise (curry powder or garam masala also work well)
  • 1/2 teaspoon garlic powder
  • A touch of cinnamon


Place the olive oil into a large 6-quart Dutch oven (or simply a large pot) and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin, grains of paradise, garlic powder, and cinnamon and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. If you prefer a smooth soup, you can puree the soup.

Wednesday, September 15, 2010

Granola Bars

Step 1: Make granola bars.
Step 2: Wrap individually.
Step 3: Package granola bars and watch them disappear.

Alright folks, here it is! These granola bars are super easy to make and even easier to eat. Plus, they are probably the healthiest granola bars who will ever have. (Note: these recipes are completely different: the Oatmeal Raisin type is baked, and the Peanut Butter type is chewier.)

Oatmeal Raisin Granola Bars


  • 2 1/2 cups rolled oats
  • 1/2 cup wheat germ or flax seed
  • 1/2 cup walnuts or almonds, chopped
  • 2 teaspoons ground cinnamon
  • 1 cup whole wheat flour
  • 3/4 cup raisins
  • 3/4 teaspoon salt
  • 1 cup honey
  • 1 egg, beaten
  • 1/2 cup vegetable oil (or 1/4 cup oil + 1/4 cup applesauce)
  • 2 teaspoons vanilla extract


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. In a large bowl, mix together the oats, wheat germ (or flax seed), walnuts, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
  3. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.


Peanut Butter Chocolate Chip Granola Bars


  • 2 1/2 cups crispy rice cereal
  • 2 cups quick-cooking oats
  • 1/2 cup chocolate chips (or raisins or dried cranberries)
  • 1/2 cup flax seed
  • 3/4 cup honey
  • 3/4 cup crunchy peanut butter (use "real" peanut butter, not that Skippy or Jif crap)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon


  1. In a large bowl, stir together the rice cereal, oats, flax seed, and chocolate chips. Set aside. Grease a 9x13 inch baking dish with cooking spray.
  2. In a medium size bowl, heat the honey in the microwave (just until boiling), then remove from microwave and stir in softened peanut butter, vanilla, salt, and cinnamon until smooth. Pour over the cereal and oat mixture, and mix well.
  3. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.

Monday, September 6, 2010

Fish Tacos with Zucchini Corn Salsa's been a month since my last post. I am horrible...ha. Okay, so I am back at college and enjoying life. This is one of the dishes that I made this first week. I had never eaten a fish taco before, let alone make one. I guess improvisation pays off, because these fish tacos were yummo! The Zucchini Corn Salsa is a new twist that I really enjoyed.

Fish Tacos with Zucchini Corn Salsa


  • 1 cup corn
  • 1/2 cup diced red onion
  • 1/2 cup diced red bell pepper
  • 1 1/2 cups chopped zucchini
  • 1/2 cup chopped red cabbage
  • 1 carrot, grated
  • 1/4 cup fresh cilantro leaves, finely chopped
  • about 1 tablespoon lime juice
  • about 1 tablespoon white wine vinegar
  • a spice mixture of: cumin, cinnamon, salt/pepper, garlic powder + a dash of chili powder (all these are to your taste)
  • 2 (4 ounce) fillets tilapia
  • 4 corn tortillas, warmed
  • Chopped fresh tomatoes and lettuce


  1. Preheat grill at high heat, or oven at 350 degrees.
  2. In a medium bowl, mix together corn, red onion, red bell pepper, red cabbage, zucchini, carrot, and cilantro. Stir in lime juice, vinegar, and the spice mixture.
  3. Rub the tilapia fillets with more of the spice mixture (you will have to make more of this).
  4. Arrange fillets on an oiled grill grate, and cook for 3 minutes per side. For the oven, cook fish in an oiled glass dish for about 10 minutes.
  5. To assemble: in a warm tortilla, place 1/2 of a fish fillet inside (you can chop the fish if you like). Cover fish with chopped tomatoes & lettuce and the Zucchini Corn salsa. You may also add in sour cream too. I particularly like drizzling some hot sauce on my fish taco. Enjoy :)
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