Tag Archives: healthy

Fish Tacos with Pico de Gallo, Cabbage and Lime Crema

These fish tacos look like they are complicated (lime crema?!), but they really are not (lime creama = sour cream + lime). They are easy to prepare with a quick marinade and then thrown onto a griddle/grill pan (a great investment for any kitchen).

There are two highlights of this dish. The first is the pico de gallo. Since it is made with grape tomatoes instead of normal Roma tomatoes, there is a sweetness to it which really pairs well with fish. The second highlight is the lime crema. For some reason adding the acid to the sour cream makes a huge difference. Instead of the usual small scoop, I layered a couple of large spoonfuls onto each taco. So delicious.

I think the best thing about this recipe is that it is really versatile, you can use different types of fish and play around with your spices. The recipes for the toppings are great to have on hand for entertaining. I would put them on nachos, set them out with some chips or put them on top of a quesadilla.

Fish Tacos with Pico de Gallo, Cabbage and Lime Crema

These tacos are surprisingly easy to make with everyday ingredients (nothing too crazy). They are great for a big family dinner since everyone creates their own tacos. 

Serves 4

Prep Time: 45 minutes (30 is for marinating)

Cook Time: 10 minutes

Ingredients:

For the salted cabbage:

  • 1/2 small green cabbage, sliced thinly
  • juice from 1/2 of a lime
  • pinch of sea salt

For the Pico de Gallo

  • 1 pint grape tomatoes, quartered or halved
  • 1/2 small red onion, peeled and very finely diced
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 teaspoon sea salt
  • juice from 1/2 lime
  • minced jalapeno (optional – if you want some heat)

For the Lime Crema

  • 1 cup sour cream or Greek yogurt
  • juice from 1/2 lime
  • zest from 1 lime
  • 1/4 teaspoon sea salt
  • dash of tabasco

For the Fish Tacos

  • 1 tablespoon canola oil
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped yellow onion
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon fresh ground pepper
  • 1 1/2 pounds white fish fillets (cod, pollock or haddock) or ahi tuna, cut into finger sized pieces

For serving:

  • corn tortillas (we allotted two per person)
  • 1/2 avocado, sliced

Directions

For the salted cabbage:

  1. Combine ingredients in a large bowl. Make sure cabbage is well coated by lime juice and salt. Let sit for 20 minutes.

For the Pico de Gallo:

  1. Combine the tomatoes, onion and cilantro in a bowl. Add salt and lime juice and set aside.

For the Lime Crema:

  1. Combine ingredients in a small bowl and keep in fridge until ready to serve.

For the Fish Tacos:

  1. Combine all of your ingredients in a large ziploc bag to marinate. Let sit for at least 10 minutes (ideally 30-40).
  2. When ready to cook, heat up a griddle or grill pan until hot. Lightly spray griddle with Pam or other nonstick spray. Lower heat to medium and layer your fish across the griddle. Cook for 2 to 3 minutes per side until just cooked through.

For serving:

  1. Layer all the components (salted cabbage, pico, de gallo, lime crema, fish, tortillas and sliced avocado) together on the center of the table, family style, letting everyone assemble their own tacos.

Loosely adapted from My Father’s Daughter

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Filed under Cooking, Fish, Main Course, Recipe

Healthy Egg McMuffin

Egg McMuffins are usually not good for you (shocker right?). This easy version is actually low-cal and high in fiber and protein, both good things! I had this Egg baby after a run this afternoon for a quick protein pick-me-up, but clearly I think it belongs in the breakfast category.  There are so many varieties to making this (adding Canadian Bacon or turkey bacon, maybe some black beans or Mexican cheese). I enjoyed it simply…

One of these:

 Plus one of these:

Plus a mug of these:

Topped with these:

Makes this:

Healthy Egg McMuffin

Serves 1

Ingredients:

  • 2 egg whites
  • 1 egg
  • 1 teaspoon nonfat milk
  • pinch of salt
  • pinch of fresh pepper
  • 1 English Muffin
  • 1 wedge of Laughing Cow cheese
  • 1 tablespoon of your favorite salsa

Directions

  1. Spray a large mug with cooking spray. Add egg whites, egg, milk, salt and pepper into mug. Whisk until all ingredients are combined. Microwave on high for 2 minutes.
  2. Toast English Muffin until just browned.  (I put it in the toaster oven for 4 minutes).
  3. Spread Laughing Cow cheese on both sides of the toasted English Muffin. Place egg mixture on top  of one half of the English Muffin. Add your salsa on top of your egg and top entire combination with the other half of the English Muffin to make a sandwich. Enjoy.

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Filed under Breakfast, Cooking, Recipe

What I Ate Wednesday Part 11

I finally got myself out of my funk…by taking a few bites of sugar throughout the day (it usually does the trick). And I know I promised that chili recipe for today, but then I realized it was Wednesday and I couldn’t imagine not joining the “What I Ate Wednesday” party, so chili tomorrow. Now on to today’s food…

Breakfast – 8:20AM

1/2 cup Coach’s Oats and a pinch of Chia Seeds cooked on the stove top with 3/4 cup water and 3/4 cup almond milk. Toppings are raisins and Sunbutter. After taking a bite I added a little cinnamon and a pinch of salt for taste. I’ve recently been adding a little salt to my oats and it really makes the tastes pop, try it!

(I know I should have eaten a snack in here, but I was busy moving around so I had some coffee and came to lunch with a full appetite!)

Lunch – 2:00PM

Spinach Artichoke Dip and Tortilla ChipsMixed Sushi Plate (Macadamia Nut and Shrimp roll/California roll/ Spicy Tuna roll/ Vegetable roll)

Key Lime Pie with 3 spoons

Similarly to when I travel I find it hard to eat healthy when I eat out since it’s really boring to get grilled chicken and veggies, especially when you can make that at home. Today I indulged in the appetizer and dessert, but tried to stick pretty healthy with grabbing sushi for my main. I was perfectly full after lunch!

Dinner – 6:15PM

Slow Cooker Turkey Chili with sour cream and Mexican cheese, I made enough to have for a few lunches and dinners (so easy and now I don’t have to think about food for a few days!).

Dessert – 6:30PM

My September Foodzie Tasting Box came today! And I cracked it open to find this Vegan Snickerdoodle cookie. Since Snickerdoodles are my favorite of all time I had to sneak a piece. I had half and it was really moist and tasty, looking forward to having my other half in a few hours…

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Filed under Restaurants, What I Ate Wednesday

My Thoughts on Sunflower Seed Butter and Chia Seeds

Recently I have been reading a lot about Sunbutter (sunflower seed butter/spread) and Chia Seeds. My daily list of cooking/health/fitness blogs seem to love it. Some people make Sunflower Seed Butter granola, some add chia seeds to their daily oatmeal, so I was intrigued. What’s the big deal?

Sunbutter: Sunflower Seed Butter

What’s the Deal: The benefit of sunflower seed butter is that it is supposed to be a good alternative for other nut butters (almond, peanut, etc.). It has the same healthy fats as other nut butters and is packed with minerals. I went on Amazon to investigate all of the different brands. (I think Amazon is the best and worst place to shop. The best because they have everything and the worst because I can never help myself and always overdo it i.e. The “You May Like This” recommendation list usually ends up in my cart). They had all sorts of sunflower seed butter, but I ended up going with this once since it was recommended the most by other bloggers. Of course Amazon doesn’t just sell one jar of this stuff, they sell a pack of three. As I clicked “BUY” I heard my inner voice saying “you better like this stuff, it’s going to last a while.”

Consensus: It’s OK. Honestly I prefer almond butter. And if I’m going to switch out my peanut butter for anything, it’s probably not going to be this. It’s good, it tastes just like sunflower seeds (what did I expect right?), and if you have a nut allergy it’s the way to go.

How I ate it: After my healthy dinner last night, I of course wanted a treat and I wanted to dig right into this stuff to see what it was all about. So I grabbed a graham cracker and spread it on thick.

 But I figured if I was really having a treat then I needed some chocolate. So I added some nutella…

…yup, it was perfect. The mix of the sunflower seed taste and the hazelnut nutella was a winner. I will be adding this to the “healthy dessert” rotation I have going on (this rotation also includes nutella and cool whip on an apple as well as fro yo)… yes, I have a sweet tooth!

Chia Seeds

What’s the Deal: I’ve been seeing these little seeds pop up on almost every blog I read. So I figured there has to be something behind it, right? Right. Apparently they increase your energy, decrease appetite, are low in calories and high in Omega 3’s and protein. I went on Amazon to buy these too. I wanted to try them (like a small bag), but guess what? The smallest size that  Amazon carries is a 2 pound bag. I thought “What the heck? I already have three jars of sunflower seed butter coming anyways. Yup, just add this two pound bag to the cart.” Well let me tell you 2 pounds of seeds is a LOT of seeds.

Consensus: They honestly don’t taste like anything. I mean if you take down a whole handful (like I did since I was really trying to figure out how to describe the taste) then they sort of resemble poppy seeds. So bottom line, if they don’t taste like anything and they have all of these amazing health benefits you better believe I will be putting them on EVERYTHING (well at least my daily oatmeal.

How I Ate it: Put it on top of my oatmeal this morning. It changed the texture a bit (since there were hard seeds in my soft oatmeal), but still delicious.

Also topped my steel cut oats with raisins from the Farmer’s Market and some of the Sunbutter (I do have 3 jars to get through)…

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Filed under Cooking, Review