Monthly Archives: August 2015

Grilled Tilapia with Avocado Salsa

I needed this meal! I eat a lot of leftovers at work (good leftovers, but leftovers nonetheless) but I needed to make something to make my taste buds wake up again!! I found this recipe on Pinterest (link here) and used tilapia because that’s what I had on hand. It made approximately 3 servings. I hope you enjoy it!


1lb Tilapia (this would also be good with chicken breast)

1 tsp EVOO

1 tsp salt

1 tsp cumin

1 tsp paprika

1 tsp onion powder

1/2 tsp chili powder

1 tsp fresh pepper

1 avocado, sliced

1/2 small red onion

1 lime

1-2 tsp finely chopped cilantro (more or less depending on your taste for cilantro)

1/2 tsp salt


1. Chop up avocado, onion and cilantro; mix in a bowl and add lime and salt to taste. Mash up and set aside in the fridge.

2. Mix salt, cumin, paprika, onion powder, chili powder and pepper in a small bowl. Cover tilapia with EVOO and sprinkle spice mix over fish. Cook approximately 2-3 minutes per side (I used a George Foreman Grill) until tilapia is white throughout.

3. Cover tilapia with avocado salsa and a bit of lime zest

Final Product

Tilapia with Avocado Salsa
Grilled Tilapia with Avocado Salsa

Paired with quinoa and Dry Dock Vanilla Porter. So so so good! The red onion added a nice crunch to the meal. I will definitely be pulling this recipe out again soon! Enjoy!!



Magic Stir Fry

I call this the Magic Stir Fry, not because it’s loaded with antioxidants or will grant you three wishes, but because it contains two items that are simply magical to me! Magic Item #1 are leeks. Leeks are in the same family as onions and garlic, produce a mild onion flavor, and really add an interesting texture to any dish (here’s a video that shows how to clean and cut leeks), They are delicious cooked, but taste horrible uncooked (hence, the “magic” part). Magic Item #2 is ginger. Ginger, like leeks, has a really strong flavor when it’s uncooked, but adds a nice spiciness to any Asian-themed cuisine (here’s a video that shows how to prepare ginger). The final hint of magic in this dish stems from the fact that stir fry has unlimited possibilities; YOU get to add what YOU want! This was the magical stir fry I created:


1 thumb-sized piece of ginger, chopped

2 tbsp extra virgin olive oil (I would have used coconut oil, but I could not get the jar open; yes, really!)

1 medium sized leek, chopped 1/2in slices

1 small jicama

10 baby carrots, chopped

1 small zucchini

16 large shrimp (not a shrimp fan? Try chicken or pork in this recipe)

1/4 cup dry brown rice, cooked

1 tbsp Bragg Liquid Aminos (soy sauce substitute)


1.  Pour oil and chopped ginger in a large non-stick pan. Add carrots and jicama; sautee for about 5 minutes. Add zucchini leeks and sautee until they start to soften. Pour vegetable mix into a bowl and place aside (note: the veggies should not be fully cooked at this point)

2. Add shrimp to pan and cook thoroughly (note: I used leftover shrimp from this recipe. It actually made for a very nice seasoning to the dish overall)

3. Add vegetables back to pan and finish cooking to individual preference

4. Serve over brown rice with Bragg Liquid Amnios or soy sauce

Final Product

Magic Stir Fry

Paired with a white table wine and chopsticks of course!

*If you are someone who likes a ton of teriyaki flavor, it might be beneficial to use a bottled sauce over the top of this recipe. I really enjoyed the freshness of the vegetables and the strong ginger flavor, but it might not be enough for everyone!