Grilled Mahi Mahi with Coconut Curry Almond Rice

Mahi Mahi

Summer is almost here and this recipe is perfect for the warmer days. It’s light, it’s delicious and it’s satisfying.

I’m loving the weather these days, when the nights are still cool but its light out until late, so we are able to go for a walk as a family after dinner. (TIP: going for a stroll after a meal gets a jump start on digestion and will help continue that process through the night, burning more calories and shedding pounds faster).

Now for the steps on how to make this deliciousness of a meal.

2-4 Mahi Mahi Steaks (one per serving)
4 Tbsp Slivered Almonds
1 Cup Canned Light Coconut Milk
1 tsp Curry Powder, or more to taste
1 Cup Basmati Rice (or white rice but these measurements work better with Basmati)
1 Cup of Water
Olive Oil
Salt & Pepper to Taste
Roasted Asparagus to add greens to your meal, or any vegetable

In a small bowl or in a 2 cup measuring cup pour in the 1 cup of coconut milk and the curry powder and wisk together. Set aside.

In a medium saucepan toast the almonds for about 3-4 minutes, until slightly browned. Pour in the 1 cup of water and 3/4 cup of the coconut curry mixture, saving 1/4 cup for later, and a dash of salt. Bring to a boil and throw in the rice. Reduce heat, cover and simmer for 15 minutes.

While rice cooks, heat up a grill pan to medium heat. Drizzle olive oil on both sides of the Mahi Mahi and season with salt and pepper. Place on grill and cook for a few minutes on each side, depending on the thickness, until fish is white all the way through and flakes with a fork.

Serve fish over the rice and drizzle it all with the remaining coconut curry mixture. Add greens on the side.

I’m definitely going to be making this dish a lot this summer. In fact, I can’t even wait until I make it again!

Almond Crusted Chicken Over Sautéed Rainbow Swiss Chard

Almond Crusted Chicken image

 

This is a delicious alternative to breading pretty much anything you would normally bread. Super quick, super easy lunch. The almond flour helps keep in the moisture, for a super tender chicken.

Ingredients:

Chicken Breast

Almond Flour (Trader Joe’s Almond Meal)

Fresh Rosemary

Swiss Chard, roughly chopped

1 Shallot, chopped

1 tbsp Coconut Oil

Salt and Pepper to taste

Sprinkle salt, pepper and rosemary on both sides of the chicken, then pat the chicken on the almond flour until covered on both sides. Place on oiled grill pan or frying pan on medium heat. Cook on both sides until no longer pink inside.

On a separate pan heat oil and sautée shallot until translucent. Add Swiss chard and cook until slightly soft. Sprinkle with salt and pepper.

Zucchini Pizza and Greek Side Salad

Zucchini Pizza Greek Salad

Full credit goes to my friend, Gina, for this zucchini recipe. She was kind enough to let me post this, and you may see more of her creations in the future cause we’re constantly swapping recipes. Thanks, Mrs. G!

Mrs. G also added in ricotta cheese 0n top of the shredded cheese–YUM! but I had forgotten to get it so I only used shredded this time around.

This is a great, easy lunch. I also wanted a side salad to complete my meal so I went from Italy to Greece.

Zucchini Pizza (serves 2)

2 Large Zucchinis

Your favorite Marinara Sauce

Shredded Mozzarella or Five Cheese Italian Blend

Ricotta Cheese

Turkey Pepperoni

Cut Each zucchini in half, long way. Then cut what would be the bottom, long ways as well, to help balance the zucchini and to also make it thinner–you may get overwhelmed with zucchini if its too thick, but the thickness is to your liking.

Zucchini Cutting

Line them up on a baking sheet before putting the toppings. Spread some marinara sauce on top of each. Then sprinkle on the shredded cheese and ricotta cheese. Cut up the turkey pepperoni into smaller pieces and place on top.

Bake at 400°F for 20-30 minutes.

Greek Salad

Baby Greens

Pitted Kalamata Olives, roughly chopped

Cherry Tomatoes, cut in half

Feta Cheese

Olive Oil

Balsamic Vinegar

In two salad bowls mix in all the ingredients. Simple as that!

Fried Quinoa (As in Fried Rice)

Fried Quinoa

I loooooove fried rice. There’s something about it that’s addicting. I grew up eating rice every day, its a staple in my culture. There’s a saying (or joke) that goes something like “he/she is like rice, always in the middle of everything”–this is translated from Spanish.

I recently tried the gluten-free fried rice from P.F. Changs and, to my surprise, it was delicious. Now, rice is naturally gluten-free, so I assume all they did was use gluten-free soy sauce. Still not exactly super good for you. So since I’m not eating as much rice anymore, I decided to give it a try with quinoa.

You’ll have to excuse me with the measurements, as I don’t normally measure while I cook, specially if its something I’m just kind of making up on the spot as I go.

1 Cup Uncooked Quinoa
2 Cups Low Sodium Chicken Broth or Water
3 tbsp Grapeseed oil
1 Medium Onion, chopped
4 Large Eggs (I like it with plenty of eggs, but you can use 2-3)
1 Cup Frozen Peas (more or less to taste)
1 Cup Frozen Diced Carrots (more or less to taste)
Gluten-free Low Sodium Tamari or Soy Sauce (you can opt for regular low sodium)
Salt & Pepper to taste, although you may not need the salt

Bring the chicken broth or water to a boil in a medium sauce pan and add in the quinoa. Cook for about 12-15, according to cooking directions on quinoa package.

While the quinoa cooks scramble the eggs on a small pan, set aside in a bowl.

Heat the oil in a sauté pan, or if you have a wok, even better. Throw in the onion and cook until translucent. Add in the peas and carrots and cook until they are soften. Now add the cooked quinoa and Tamari or soy sauce, I suggest you add and mix a little at a time and taste before adding more. The sauce can easily make it very salty. Mix well, then fold in the eggs. Add S&P to taste, or just pepper.

Fried Quinoa 2

Additional tip: add chicken, shrimp or steak.

Turkey Burgers with Sautéed Mushrooms, Caramelized Onions and Dijon Vinaigrette on a Bed of Greens

Turkey burgers

Lunch time came around today and I wasn’t sure what to make. All I knew was that I had some ground turkey that I got this weekend at Whole Foods. I’ve made turkey burgers many times before. Just plain ol’ turkey burger with ketchup and mustard and a side of tomatoes topped with cottage cheese and slices of avocado–no bun. It’s like having a regular burger because of the ketchup and mustard, it tasted good enough. My husband wasn’t in the mood for the usual so I had to get some inspiration from the fridge. The results: a high five from my husband!

Turkey Burgers

1 lb Ground Turkey
1/4 cup Green Onions, chopped
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1 tbsp Fresh or Dried Thyme
1 tbsp Olive Oil
Slices of Provolone Cheese
Salt and Pepper to taste

Mushrooms and Caramelized Onions

1 Medium Yellow Onion, thinly sliced
1 Cup Mushrooms
Worcestershire Sauce
Balsamic Vinegar
2 tbsp Olive Oil

Dijon Vinaigrette

2 tbsp Dijon Mustard
Olive Oil
White Wine Vinegar
Salt and Pepper to taste

Start by sautéing the onions on medium low heat with the olive oil. Do not raise the temperature so that they caramelize, not burn. Add a couple of dashes of Worcestershire sauce and a couple of dashes of balsamic vinegar. This process will take a little while, but you can do everything else while they caramelize.

Sautéed mushroom and onions

Put the ground turkey in a bowl and throw in the onion powder, garlic powder, thyme, green onions, salt and pepper. Make sure you sprinkle in a little extra S&P as ground turkey tends to be a bit bland. Blend everything well with your hands and make one big ball with it. Make a cross with your hands to mark 4 equal amounts. Take each quarter and make patties with your hands and coat the outside with a little olive oil, this will help retain moisture and keep them tender. Place patties on a grill pan or sauté pan and cook for about 4 minutes on each side or until they are no longer pink inside. Place provolone cheese slices on top of each during the last couple of minutes and let melt.

Turkey burgers cooking

While the burgers cook add the mushrooms to the same pan as the onions and push the onions to one side. Add the same ingredients to the mushrooms; Worcestershire sauce, balsamic vinegar and S&P. Sauté until burgers are done.

While you wait for the burgers and the mushrooms and onions to be done start the Dijon vinaigrette by whisking in the ingredients one at a time. Place some dark greens on plates and drizzle some of the vinaigrette over them. Place 2 burgers on each plate. Put the remaining Dijon vinaigrette over the cheese of each burger and top with mushrooms and onions. Enjoy!!