Category Archives: Dinner

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!

Ingredients

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

Process

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!!

-Sarah

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:

Ingredients

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)

Process

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!

-Sarah

Chicken Fajita Bowl

The original recipe I based this meal off of was supposed to be Chicken Fajita Tacos, but in an effort to make this meal more portable for work, I threw the meal over my go-to brown rice and called it a day. I probably cooked it a bit too long, but the spicy favor was delicious whether it’s the first (or fifth) time I ate it!

Ingredients 

2lbs boneless, skinless chicken breast

1 green, red, orange, and yellow bell pepper

1 large yellow onion

1 can of Rotel

3/4 tsp ground coriander

4 cloves garlic, crushed

1 tbsp honey

2 tbsp fresh lime juice

2 1/2 tsp chili powder

1 tsp paprika

3/4 tsp pepper

2 tsp cumin

1/4 cup dry brown rice, cooked

Process

Cut up the bell peppers into 1/3in strips and put about a third of them in the bottom of the crock pot along with half of the onion, also sliced into 1/3in strips. Layer the chicken breasts on top of the pepper strips and cover with the dry seasoning mix (coriander, chili powder, paprika, pepper, and cumin). Pour a can of Rotel over the chicken breasts along with the garlic, honey, and lime juice. Cover with the remaining bell peppers and onion. Cook on high 3-4hrs or low for 6-7hrs. Longer times make the chicken shred-able while shorter times allow for the chicken to be cut into strips.

Possible serving additions include: corn/flour tortillas, black beans, cilantro, avocado, pepper jack cheese

Final Product

Chicken Fajita Bowl

It paired beautifully with a 2012 De Loach Chardonnay; YUM!

-Sarah

The Everything but Meat Bowl

A few weeks ago, while wandering around the grocery store with a friend, I grabbed this pre-made side to eat as a snack as we sat around the pool all day. It had yellow and red bell peppers, black and garbanzo beans, edamame, and some red onions covered in a light vinaigrette dressing. As I munched on it, I realized I could totally make this at home, and for way cheaper than the $4 I paid for maybe two servings. So needless to say, when I got home, I started throwing stuff in a bowl to see what would come of it!

Ingredients

1 can of organic garbanzo beans, drained and rinsed

1 can of organic black beans, drained and rinsed

1 can of Rotel, mostly drained (I added some of the juice for moisture and flavor)

1 package of Trader Joe’s Frozed Shelled Soybeans

1 cup of cooked green lentils

1 stalk of sauteed leeks, prepared with coconut oil

Process

I wish I could say this was a labor of love that took me the whole afternoon to create, but alas that would be a lie. Essentiallythe only actual “cooking” I did was sauteeing leeks, cooking lentils, and boiling some brown rice. Everything else was thrown into a bowl and mixed!

Final Product

The "Everything but Meat Bowl"
The “Everything but Meat Bowl”

I put the mixture over brown rice, but this is seriously delicious without it! Absolutely amazing and chock full of protein. I am definitely going to make variations of this in the future.

-Sarah