Saturday, June 23, 2012

Baked Tilapia with Sauteed Artichoke and Asparagus

Baked Tilapia with Sauteeed Artichoke and Asparagus (Serves 4)
Time: 45min Bake and Prep (+2hrs for Marinade)


- 4 Filets (I cut 2 large pieces in half)
- 3tbsp Olive Oil
- Salt
- 1-2 tbsp Red Wine Vinegar
- 1/2tsp Parsley
- 1tsp Honey
- 1-2tbsp Lemon Juice
- 2-3 Garlic Cloves, Chopped
- 1/2tbsp Melted Butter
- 3tbsp Garlic Herb Bread Crumbs
- Lemon Juice

Asparagus and Artichoke
- 1 Bunch of Asparagus 
- 8.5z Can of Artichoke Hearts 
- 2 Garlic Cloves, Chopped
- Olive Oil
- Salt and Pepper
- Lemon Juice

  1. Create marinade by mixing together oil, vinegar, honey, parsley, garlic cloves, and lemon juice. Sprinkle Salt onto tilapia, place in a ziploc bag and pour the marinade in. Make sure all the fish is covered and place into fridge for about 2 hours.
  2. Once marinade is ready, preheat oven to 375 degrees. While oven is preheating, create breadcrumb mixture. Melt butter and coat bread crumbs, squeeze a little bit of lemon juice into the mixture as well.
  3. Place tilapia on a foil lined pan and top each filet with bread crumbs. Bake for 13-15mins or to your liking.
  4. While the tilapia is baking, prepare the asparagus and artichoke side. Remove the ends from asparagus and chop into 1-2inch pieces. 
  5. Heat a pan to medium low and add enough olive oil to coat the pan, place your chopped garlic into the pan and let the flavors infuse the oil. Make sure the garlic doesn't burn!
  6. Once the garlic begins to cook a little, add the asparagus and let them cook on medium heat for about 5mins. When they become tender add in the artichoke hearts, salt, and squeeze some extra lemon juice into the vegetables. 
Enjoy this meal! It's easy to prepare and makes for a light and refreshing meal.

Thursday, June 21, 2012

Dolly's June BarkBox

I discovered BarkBox through my friend Lauren a few months ago and I just fell in love with the concept. So for Dolly's 4th birthday I ordered her a 6 month subscription! They send a box of goodies (made in USA) each month addressed to your pooch. Check out BarkBox and the great companies listed below!

Product Information:
The Soggy Paw Towel - The towel has spots for your hands to make drying your pooch easier!
I haven't used it yet, but I'm looking forward to it! I received a small and wish it was bigger, but that's okay!

Tumbleweed & Eddie's - Double Nut Super Boost Treats
Dolly LOVED these! I was happy to see they were grain free and packed with antioxidants and vitamins. They were made with oat flour, quinoa, peanuts, flax, and coconut oil! I love that they use ingredients that I use for myself.

Safemade - The Gimme Gummy
Dolly adored this guy, as soon as I took off the packaging she started playing with it! It was great to know that this toy is made of food-grade silicon and is freezer, oven, and dishwasher safe!

Mr.Barksmiths - Frozen Smoothie
We haven't tried this yet, but it looks great!

Stella & Chewy's - Freeze Dried Dinner
We haven't tried this one yet either, but I know she could smell it! I used to give her freeze dried liver treats when we'd do training that she loved. I assume these are somewhat similar!

BarkBox Information:
Sizes - Small (0-20lbs), Just Right (20-50lbs), Big&Bold (50+lbs)
Subscription Options - $25/1Mo, $21/3Mo, $17/6Mo  
(Prices are per month, I figured I already spent about $17 in treats and etc. for Dolly so this would be worth it and also a great way to find new products.)
Coupon Code - I don't have one to share, but just look for one online and you can find one through a blog or another link!

Tuesday, June 19, 2012

Pineapple Greens Smoothie

Pineapple Greens Smoothie (Serves 1-2)

- 6oz Chobani Greek Yogurt (Plain or Pineapple)
- 1c Spinach
- 1/2-1 Banana 
- 1c Pineapple
- 1/4c Unsweetened Vanilla Almond Milk
- 2-3 Ice Cubes
- Add protein powder, wheat germ, etc. as desired!
  1.  Add your milk and yogurt first, top with spinach, pineapple, and ice cubes. Blend until you've reached the desired consistency and enjoy! 

Monday, June 18, 2012

Garlic Chipotle Rubbed Cauliflower Steak

I made this healthy and flavorful dish for lunch last week and loved it! I first heard about cauliflower "steak" from my parents when they made me a version with a strawberry and yogurt sauce on top. It's obviously versatile, but I like to make mine a little more savory!

Health Benefits of Cauliflower 

Garlic Chipotle Cauliflower Steak (Serves 2)
Time: 20-25mins

- Cauliflower, Quartered or Sliced
- Olive Oil
- Garlic Chipotle Rub, Tahoe House
You can create the rub yourself by mixing: Salt, Garlic Powder, Onion Powder, Chipotle, and Pepper
- 1c Basil
- 2tbsp Pine Nuts
- Salt
- 1/2 Lemon, Juiced

  1. Drizzle some olive oil to a medium heated pan and place your cauliflower steaks and florets in the pan. Sprinkle seasoning as desired and cook for about 2-3 minutes on each side. 
  2. I used my toaster oven so this time may vary, but heat the oven to 375 degrees and bake for about 8mins. Add some fresh lemon juice to lighten up the flavor before serving.
  3. For the pesto, add the basil, pine nuts, sprinkle of salt, lemon juice, and 3tbsp of olive oil into a processor or magic bullet and puree. Adjust seasonings as necessary. 
  4. Once the "steaks" are complete, top with the pesto and enjoy!

Thursday, June 14, 2012

Roasted Veggie Quesadilla

I was obsessed with these veggie quesadillas this past week! My friend had mentioned she had made quesadillas for lunch and I just had to make some too. You can also throw the leftovers into some pasta, make a quinoa salad, or add to your eggs in the morning. Enjoy!

Roasted Veggie Quesadilla (Serves 4)
Time: 30 Mins

- Tortillas (I love using Trader Joe's Handmade Tortillas)
- Colby Jack Cheese (This is my favorite to use for cheese crisps and quesadillas)
- 2 Yellow Squash, Sliced
- 1 Sweet Onion, Chopped
- 1-2 Avocados, Pitted and Sliced
- 1 Package of Baby Bella Mushrooms, Sliced or Quartered
- 1/2tsp Sea Salt
- 1/2tsp of Garlic Powder
- 1/8tsp of Onion Powder
- 1/4tsp Coriander
- 1/4tsp Chipotle Chili Powder
- 1-2tbsp Olive Oil
  1. Preheat your oven to 375 degrees.
  2. Mix together oil and spices and coat your vegetables. Add your veggies to a foil lined pan and place in the oven for about 20- 25mins. Toss the vegetables halfway through.
  3. For this last step you can use a pan on medium-low or a toaster oven. Add some colby jack to your tortillas and heat until cheese has melted. Add your vegetable mixture and top your quesadilla with some sliced avocado!
The roasted vegetables are perfect and have a nice hint of spice from the chipotle powder. Enjoy these as is, with a side of salsa, or even a yogurt dip!

Monday, June 11, 2012

Raspberry Brie Bites

I had these at a party last year and fell in love with them! They are easy, quick, and addicting..."once you pop, you just can't stop!"

Raspberry Brie Bites (30 Filo Bits)
Time: 10min Prep/ 10min Bake

- Filo Cup Shells (Found in freezer aisle, bought 2 packs of 15)
- Large Wedge of Brie, Rind removed and cut into small squares
- Raspberry Preserves
- Walnuts/Cranberries (Optional)
  1. Preheat the oven to 350 degrees.
  2. Spoon in a little bit of raspberry preserve into the shell, top with brie and optional toppings.
  3. Bake in oven for about 8-10min, once the brie has melted, remove from oven and enjoy!

Tuesday, June 5, 2012

Grassroots Kitchen & Tap

After a great Pure Barre workout, my cousin and enjoyed a delicious lunch at Grassroots Kitchen & Tap. The food was fresh, the service was great, and the atmosphere was open and comfortable. The servers did a great job of making sure we were taken care of without being overbearing.

One of my favorite things about Grassroots:
The website notes that they do their best to keep their ingredients and vendors local to the community, kudos to you! I love supporting businesses who work with their community! If you're in the area, make sure you visit soon.

- Shrimp Po Boy with Shoestring Fries (One of the most flavorful Po Boys I've ever had!)
- Chicken Salad Sandwich with Shoestring Fries
- Rootbeer Float ( They also make an "adult" version in case you need a little extra kick! )

Friday, June 1, 2012

Warm Corn and Onion Salad with a Cilantro Lime Dressing

Not only did this salad make a perfect lunch, but it's also packed with nutrients! Thanks to my friend Kay for inspiring my lunch.

Warm Corn and Onion Salad with a Cilantro Lime Dressing (Serves 2-3)
Time: 25mins

- 1/2-3/4c Corn (I use frozen)
- 1 Small Sweet Onion, Sliced
- 5-6 Radishes, Thinly Sliced (Health Benefits)
- 1c Broccoli Sprouts (Health Benefits)
- 1-2 Avocado
- 1/8 tsp Garlic Powder
- Salt and Pepper to Taste
- Cilantro
- Lemon/Lime Paprika Spice (Optional)
- 1-2tbsp Greek Yogurt
- 1/2-1tbsp Olive Oil
- 1/2 Lime, Juiced
- 2tbsp Cilantro
- 1/8tsp Salt
- Honey (Optional, add to sweeten the flavor)
It might taste a little tart by itself, but it was great with the salad!

  1. Heat a pan to medium heat and cover the pan with olive oil. Add your onions and let them cook for a few minutes. Add garlic powder, salt, pepper, and pour in your corn kernels.
  2. Reduce the heat and cook the vegetables to your liking. Mine stayed on the stove for about 10 minutes, I like the onions to keep some crunch.
  3. To make the dressing I used my Magic Bullet, you can also use your blender or processor. Add your lime juice, yogurt, cilantro, olive oil, and salt to the bullet and mix until everything has been combined.
  4. Add your warm corn and onion mixture, top with 1/2c sprouts (per person), sliced radishes, avocado, cilantro sprigs, and drizzle with your yogurt dressing! I added a few crushed Red Hot Blues Tortilla Chips and loved the extra crunch and flavor it provided. It felt like a healthy taco salad!
  5. Feel free to sub the broccoli sprouts, add some warm beans, or even some nuts to your salad.