Swordfish with an olive tapenade

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Swordfish with an olive tapenade

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Cook Time

10 min

Total Time

30 min

Servings

4 Swordfish with an olive tapenade

Swordfish is a steakier fish that holds up well to grilling or sautéing. It is high in protein and rich in Omega-3 Fatty Acids.

This is an easy weeknight meal, not too much chopping or prep. A lot of good flavor here with the olives and capers then add the lemon and white wine its the perfect compliment to swordfish.

Swordfish with an olive tapenade

Swordfish is a steakier fish that holds up well to grilling or sautéing. It is high in protein and rich in Omega-3 Fatty Acids.

This is an easy weeknight meal, not too much chopping or prep. A lot of good flavor here with the olives and capers then add the lemon and white wine its the perfect compliment to swordfish.

Servings

4

Total Time

30 min

Ingredients:

2 tbls Olive oil

2 Large swordfish steaks

2 tbls Olive oil

4-5 Garlic cloves chopped

2 large Shallot chopped

2 cup Sweet pepper mix

1/2cup Green olives

1/4 cup Capers

1 cup White wine

1/2 cup Water

1 Lemon

1/4 cup Parsley

Directions:

Set Oven to 450 degrees.

Add Oil to pan when hot add the fish and brown 3-4 min per side. Transfer fish to a sheet pan lined with aluminum foil or silicone mat then finish them in the oven for 6 min.

To the same pan add oil, garlic, and shallots. Sauté 3 min. Add peppers cook for 5 min.

****After the 6 minutes Reduce oven heat to 300****

To the pan add olives and capers and cook for 4 min. Add salt.

Add wine and continue to sauté for about 3 min then add water and sauté another 3 min.

Add lemon and parsley.

To Serve:

To make it a complete meal add black or brown rice or any high quality grain. Spoon the sautéed mixture then top it with the fish.

Garnish with parsley and a lone slice.

Calories: Approximately 370 kcal

Protein: Approximately 26g

Fat: Approximately 19g

Saturated Fat: Approximately 3g

Carbohydrates: Approximately 14g

Fiber: Approximately 3g

Sugars: Approximately 6g

Nutritional disclaimer:

Nutritional information is provided as a reference using AI and an online calculator. We recommend verifying the information independently. It could vary based on cooking methods, amounts, and ingredients used

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Salmon & Avocado Salad One more delicious and healthy salad as the summer comes to an end. Salad and fish are always a great easy and healthy combo. Lots of flavor and not a lot of prep work so Its an easy weeknight meal. Recipe: Ingredients: 1/2 cup loosely packed fresh dill 2 tbls water 2 tbls lemon juice 2 tbls white wine vinegar 1 tsp Dijon mustard 1 small clove garlic 2 avocados, sliced, divided 1/4 cup olive oil 1/2 tsp salt, divided 4-5 oz skinless salmon fillets 1/4 tsp ground pepper 3 cups spring mix salad greens 2 cups thinly sliced red cabbage 1 cup carrots julienne Directions: Place dill, water, lemon juice, vinegar, mustard, garlic, 1/2 cup avocado, 1/4 cup oil and 1/4 teaspoon salt in a blender. Process until smooth. Refrigerate until ready to use. Heat the remaining 1 tsp of oil in a large cast-iron skillet over medium-high heat. Sprinkle salmon with salt and pepper then add to the pan and cook until golden on the bottom and mostly opaque around the sides, about 4-5 minutes. Flip and cook the other side 2-3 more minutes. Remove from heat and set aside. Combine salad greens, cabbage, carrots and avocado dressing in a large bowl; toss gently until evenly coated. Divide the salad among 4 plates then add a piece of salmon and garnish with the avocado and dill. Add the extra avocado dressing to the table. #SalmonAvocadoSalad #HealthySalad #SuperfoodSalad #SalmonRecipes #AvocadoLovers #FreshAndHealthy #LowCarbMeals #HealthyFats #SaladInspiration #EasyWeeknightMeals #PaleoRecipes #KetoFriendly #Omega3Rich #CleanEating #WholeFoods #GlutenFree #NutritiousAndDelicious #ChefHealthyHenry #EdibleArt #BeautifulFood #FoodStyling #VisualFeast #DeliciousAndHealthy #VegetarianRecipes #FromOurPlace #OurPlaceAffiliate

Shakshuka Baked Eggs Italian Style This dish is traditionally a Middle Eastern dish but I used Italian spices to change it up a bit. You can substitute the Italian spices for cumin and paprika to bring it back to a Middle Eastern dish. Either way, It’s an easy and very healthy dish. Recipe: Ingredients 1 tbls olive oil 1 cup onion chopped 2 large carrots chopped 5-6 garlic chopped 1 tbls Italian seasoning 10-ounce fresh kale chopped 1/2 tsp salt, divided 1/4 tsp pepper, divided 1 28 oz can quality diced tomatoes 1 15oz can tomato sauce 1 cup fresh tomato preferably yellow or orange roughly diced into large chunks 8 large eggs 1/2 cup parsley Directions: Preheat oven to 350 degrees. Heat oil in a 10-inch cast-iron skillet or nonstick ovenproof skillet over medium heat. Add onion, carrots and garlic. Sauté for 2-3 minutes then add the Italian seasoning. Continue to sauté for another 2-3 minutes. Add kale and cook until kale starts to break down and wilt. Add the diced tomatoes and tomato sauce. Spread the sauce so it covers the entire surface. Using the back of a spoon make 8 wells in the sauce then carefully crack an egg into each well (don’t worry if its not perfect you just want to keep each egg in its own area). Sprinkle the fresh tomato around the eggs to add a little color and extra flavor. Season with salt and pepper. Transfer the pan to the oven and bake until the egg whites are set and the yolks are still soft, about 20-25 minutes. Garnish with parsley. #BakedEggs #ShakshukaStyle #HealthyBrunch #EggsInTomatoSauce #KaleRecipes #VegetarianMeals #LowCarbRecipes #BrunchIdeas #HealthyComfortFood #TomatoSauceLover #EggRecipes #MediterraneanDiet #OnePanMeals #WholesomeEating #PlantPowered #KaleAndEggs #EasyWeeknightMeals #HealthyCooking #FarmToTable #ChefHealthyHenry

Mini Blueberry-Lemon Cheesecakes This muffin-tin mini cheesecake recipe is an adorable, healthy dessert that’s the perfect size. If you don’t want to make 2 dozen the recipe can easily be cut in half. I used silicone muffin liners. Recipe: Ingredients 1 15-ounce container part-skim ricotta cheese 2 8-ounce packages reduced-fat cream cheese, at room temperature 4 large eggs 1 cup sugar 2 tsp lemon zest 5 tbls lemon juice 1 tsp vanilla extract ½ tsp salt 2 1/2 cups blueberries, fresh or frozen (not thawed), divided Directions Preheat oven to 325 degrees. Line 24 (1/2-cup) muffin cups with silicone liners or coat with cooking spray. Beat ricotta in a large mixing bowl with an electric mixer until smooth. Add cream cheese, eggs, sugar, lemon zest and juice, vanilla and salt; beat until smooth. Fold in 2 cups blueberries. Spoon about 1/4 cup cheesecake batter into each muffin cup. Sprinkle each cheesecake with the remaining blueberries. Bake the cheesecakes until almost set in the center, 30 to 35 minutes. Let cool until room temperature, about 1 hour. Loosely cover with plastic wrap and refrigerate until cold, at least 2 hours and up to 1 day. Calories: 121 Fat: 5.9g Carbohydrates: 12.4g Protein: 4.4g this is the data for the cheesecakes #MiniCheesecakes #BlueberryLemonCheesecake #HealthyDesserts #BlueberryLovers #BiteSizedTreats #CheesecakeHeaven #LowFatDesserts #HomemadeDesserts #EasyCheesecakeRecipe #SummerDesserts #FreshBlueberries #SweetTreats #BakingInspiration #HealthyBaking #DessertLovers #CheesecakeBites #DeliciousAndHealthy #EdibleArt #BeautifulFood #FoodStyling #CulinaryArt #VisualFeast #FoodGarnish #DeliciousAndHealthy

Sesame Tofu with Sweet Potato match sticks This dish is an easy weeknight comfort food. It is vegan-friendly, healthy and delicious while still being a great source of protein and fiber. I use allulose as my sugar substitute but you can use whatever you prefer. Cutting the potatoes into match sticks isn’t hard. DM for details on my cooking classes which includes knife skills. Recipe: Ingredients 1 14-oz. pack extra-firm tofu 1/4 cup almond butter 1 1/2 tbsp soy sauce 2 tbsp rice wine vinegar 2 tbsp allulose 1 tbsp sesame oil 2 tsps Sriracha 2 tsps ground ginger 2 tbsp vegetable oil divided 2 cloves garlic chopped 4 medium sweet potatoes Juice of 1 lime Garnish 2 tbsp sliced scallions, Sesame seeds, fresh basil Directions: Slice tofu into cubes. Press tofu firmly with paper towels to release moisture. Cut sweet potatoes into match sticks about 1/4” thick. Combine almond butter, soy sauce, vinegar, allulose, sesame oil, sriracha, ginger and 1 tbsp water in a bowl; stir with a whisk. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Cook sweet potatoes for 7-8 minutes, tossing until slightly softened. Add 2 tbsp of water after a few minutes to create steam in the pan. Once tender, transfer to a bowl and add 1/2 the sesame almond sauce. Toss to combine. Add remaining 1 Tbsp vegetable oil to pan. Cook tofu for 7 to 8 minutes, turning to brown all sides. Add garlic and remaining half of sauce; stir and simmer until tofu begins absorbing the sauce. Add lime juice, continue to toss tofu and scraping browned bits. Top sweet potato sticks with tofu and add optional toppings as desired. #SesameTofu #TofuRecipes #SweetPotatoFries #PlantBasedMeals #HealthyDinnerIdeas #VeganDinner #VeganTofu #TofuLovers #AsianInspired #EasyWeeknightMeals #healthyeating #WholeFoodRecipes #FoodieLife #PlantPowered #AlmondButterSauce #VeganComfortFood #CleanEating #FlavorfulVegan #ChefHealthyHenry #EdibleArt #BeautifulFood #FoodStyling #CulinaryArt #VisualFeast #FoodGarnish #DeliciousAndHealthy #VegetarianRecipes #lecreuset

Herb Crusted Tilapia with Tomato Sauce Ive been making this one for years. A very simple weeknight meal filled with protein and fiber while not sacrificing flavor. It works with any healthy green vegetable. Steam them just enough to get the nice color and crunch. I used my Our Place steamer which was perfect (enough surface area to add a significant amount of veggies and a minimal amount of water to get it steaming fast. 2 large cloves garlic, chopped 5 tbls olive oil 1-15oz can diced tomatoes Pinch of sugar Salt and pepper 3/4c breadcrumbs 3/4c finely grated Parmigiano-Reggiano 1/2c chopped mixed fresh herbs (thyme, parsley, or oregano) 4-6oz skinless tilapia fillets 1 large egg In a small saucepan cook the garlic in 2 tbls of oil over medium heat for 2 minutes. Add tomatoes and their juices, sugar, and a pinch salt and pepper. Simmer 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. Season to taste with salt and pepper. Meanwhile, on a large plate, toss the breadcrumbs, cheese, herbs, 1/4 tsp salt, and pepper. Season fish with salt and pepper. Beat the egg in a wide, shallow dish. Dip each fillet in the egg and then the breadcrumb mixture, pressing it on to help it adhere. In a 12-inch skillet, heat the remaining 3 tbls olive oil over medium-high heat. Add two of the fillets and cook until the coating is nicely browned and the flesh is opaque and cooked through, 2 to 3 minutes on each side. Use a slotted spatula to move the fish. Repeat with the remaining fillets. Serve the tilapia with a spoonful of the sauce over a nice green steamed vegetable. #HerbCrustedTilapia #TilapiaRecipe #HealthyFishRecipes #SeafoodLovers #QuickDinnerIdeas #EasyWeeknightMeals #healthyeating #FreshHerbs #MediterraneanFlavors #CleanEating #CrispyTilapia #LowCarbRecipe #ChefHealthyHenry #FishDinner #HomeCookedMeal #SimpleIngredients #FoodieForLife #ourplace #EatWell #FromOurPlace #OurPlaceAffiliate

Roasted stuffed squash blossoms These delicious stuffed squash blossoms are roasted instead of fried for a healthier light dish. Pick your squash blossoms early in the day, and store them in the fridge until ready to use. Top with some fresh cilantro and lime. Note: I used female blossoms that have an actual zucchini attached to the flower. Keep the whole flower together, salt the zucchini end, and roast. Recipe: Ingredients: 8-10 zucchini/squash blossoms 3 tbls olive oil divided 3 cloves garlic chopped 1 bunch rainbow chard, stems removed and leaves chopped 3 tbls fresh basil chopped salt and black pepper to taste 3 ounces goat cheese Directions Preheat the oven to 400 degrees. Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool. Place chard mixture between 2 paper towels and press to remove excess moisture. In a large bowl stir cheese and chard mix. Open the flower and remove the (bitter) stamen from the middle of the flower. Fill zucchini blossoms about 3/4 full with the mix, and pinch the ends closed. Salt the zucchini end and place blossoms in a roasting pan; drizzle with 2 tbls of olive oil. Roast until squash blossoms are hot, about 10 minutes. #SquashBlossomRecipe #VegetarianRecipes #GourmetCooking #FarmToTable #HealthyEating #ZucchiniBlossoms #FreshIngredients #SummerRecipes #AppetizerIdeas #CleanEating #FoodInspo #DeliciousAndHealthy #FoodPresentation #EdibleArt #BeautifulFood #FoodStyling #CulinaryArt #FoodPhotography #ColorfulPlating #FreshAndElegant #CreativePlating #VisualFeast #FoodGarnish #ArtOnAPlate #ourplace #EatWell #FromOurPlace #OurPlaceAffiliate

Salmon in a mustard-rosemary glaze This high protein, high fiber meal is perfect for a weeknight meal. Easy, quick, flavorful, and healthy. The mustard glaze is perfect for this salmon dish. The buttery sautéed fennel and leeks make a tasty bed for the fillets. I used both my Our Place Wonder oven and Titanium Always Pan Pro. Affiliate link in bio. Recipe: Ingredients: 2 large leeks, white and light green parts, thinly sliced 1/4c white wine 3 tbls whole grain mustard 1 tbls honey 2 tsp finely chopped fresh rosemary 1 tsp toasted fennel seeds, crushed in a mortar and pestle 4 6-oz. salmon fillets, skin on salt and black pepper 2 tbls unsalted butter divided 1 large fennel bulb thinly siced Parsley for garnish Directions: Pre-heat oven to 400°F. Line a baking sheet with parchment. In a small bowl, combine the mustard, honey, rosemary, and 1/2 tsp. of the fennel seeds. Place the fish skin side down on the baking sheet, season with salt and pepper, and spread with the mustard mixture. Roast until the fish is just opaque in the center (check by poking into one piece with a knife), about 10 minutes. Meanwhile, in medium skillet melt 1 tbls of butter over medium heat. Add the remaining 1/2 tsp fennel seeds, fennel, and leeks. Cook stirring adding 1-2 tbs of water if it gets too dry, about 15 minutes. Add the wine, simmer about 2 minutes. Remove pan from the heat, fold in the fennel fronds and parsley, 1 tbls butter, and salt and pepper. Serve the fish over the fennel and leeks and garnish with parsley. #SalmonRecipe #MustardGlaze #RosemarySalmon #HealthyEating #SeafoodLovers #LeeksAndFennel #GourmetCooking #SalmonFillets #FreshHerbs #HomeCooking #EasyDinners #HealthyRecipes #FlavorfulMeals #CleanEating #LowCarb #Omega3Rich #FoodInspo #DinnerIdeas #HealthyLifestyle #LightAndFresh #RecipeOfTheDay #EatWell #ourplace #EatWell #FreshIngredients #FromOurPlace #OurPlaceAffiliate #weeknightmeals #EasyRecipes

Mediterranean Cod, Zucchini, and Fennel As we get towards fall here is a nice recipe for a good transition. It still has the fresh summer feel but also gives a sense of fall comfort food. This is a great dish for high protein and fiber. Pair it with quinoa or roasted sweet potatoes for added complex carbs. The fennel adds a sweet, aromatic note that complements the briny olives and the delicate cod, making this a vibrant and flavorful meal. I used my awesome new Titanium Always Pan Pro from Our Place and loved it. As you can see I can do a perfect toss with it. Check my affiliate link in bio. Recipe: Ingredients: 4 cod fillets 2 tbls olive oil 1 onion, finely chopped 1 bulb fennel, thinly sliced 3 cloves garlic, chopped 1 medium zucchini, sliced into half-moons 2c cherry tomatoes, halved 1-14.5 oz can diced tomatoes with juice 1/2c fresh basil leaves, chopped 1/4c dry white wine 1/2c Kalamata olives, pitted and halved Salt and pepper to taste Lemon wedges Directions: Rinse and dry the cod. Season with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the cod fillets and cook for 3-4 minutes on each side, until golden brown. Remove from the skillet, set aside. To the same pan, add onion and fennel. Sauté until the onion is softened and the fennel begins to caramelize, about 5-7 minutes. Add garlic and zucchini, cook for another 3-4 minutes until zucchini begins to soften. Stir in cherry tomatoes and diced tomatoes. Cook for 5 minutes until tomatoes begin to break down. Add wine and simmer for a couple of minutes. Add olives and basil, stir to combine. Season with salt and pepper. Gently add the cod back to the pan spooning the sauce over the top of the fillets. Cover the pan and Simmer for another 2-3 minutes to heat the fish through. Serve: In a wide rimmed bowl add the vegetables, top the cod, and finish with basil and lemon for garnish. #MediterraneanCuisine #SeafoodRecipes #CodRecipe #MediterraneanDiet #FreshIngredients #HealthyDinner #LowCalorieMeal #GlutenFree #FlavorfulMeals #CleanEating #HealthyLifestyle #LightAndFresh #RecipeOfTheDay #EatWell #ourplace #EatWell #FreshIngredients #FromOurPlace #OurPlaceAffiliate

Air fry falafel As promised…. This recipe is healthy and nutritious while still having the right texture and flavor. You really do need to start with dry chickpeas (do not use canned chickpeas). Begin soaking the chickpeas overnight, allow up to 24 hours. It’s an extra step but it’s easy and makes a big difference. Use my link (in bio) to find this awesome Wonder Oven by Our Place. Recipe: Ingredients: 2c dried chickpeas 1/2 tsp baking soda 1c fresh parsley leaves, stems removed 3/4c fresh cilantro stems removed 1/2c fresh dill, stems removed 1 small onion, quartered 7–8 garlic cloves, peeled Salt to taste 1 tbsp ground black pepper 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp cayenne pepper 1 tsp baking powder 2 tbsp toasted sesame seeds Directions: (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for at least 18 hours. Drain the chickpeas completely and pat dry. Add the parsley, cilantro, dill, onion, garlic, and spices to a food processor. Pulse to combine. Add the salt and chickpeas. Pulse 20-30 seconds at a time until combined. Transfer the falafel mixture to a container and cover. Refrigerate for at least 1 hour up to overnight. Just before air frying, add baking powder and sesame seeds and mix. Using your hands form about 2 tbls into patties (1/2 inch thick). It helps to have wet hands as you form the patties. Set the air fryer to 400 degrees. Use a little spray on the air fry basket and bake them about 15 minutes. Flip and bake another 5 minutes (or desired doneness). Make-Ahead and freeze: Prepare the falafel mixture and divide into patties. Place the patties on a baking sheet lined with parchment paper and freeze. When they harden transfer the patties to a freezer bag. You can bake them from frozen. #AirFryerFalafel #FalafelRecipe #HealthyEating #PlantBased #VeganRecipe #HealthySnacks #Chickpeas #AirFryerRecipes #HomeCooking #VegetarianMeals #GlutenFree #MediterraneanDiet #EasyRecipes #QuickAndHealthy #CrispyFalafel #SpiceLovers #FoodInspo #RecipeOfTheDay #EatWell #ourplace #EatWell #FreshIngredients

I just got my new Wonder Oven from Our Place. It’s functional, cute and easy clean up. It does everything, from ultra-crispy air frying, to serious roasting, to rejuvenating steam infusion. AND it preheats super fast. It’s dual layer and comes in 5 fun colors. I also have a couple of their pans (one I’ve been using and the other I will be debuting next week). Check them out. Just follow the link below Affiliate Link in bio FYI… the recipe and video for these awesome air-fried falafels will be out soon!!!! #ourplace #falafal #airfry #airfryer #easyweeknightmeals #healthymeals

Berry Chia Pudding This high protein high fiber recipe is perfect for a healthy diet and gut health. Chia seeds are a good source of healthy omega-3 fatty acids, plus they have fiber, iron and calcium. I like to add (Find them at https://getjustbetter.com and use “ChefHealthyHenry” for a discount code). To up the fiber count. The refrigeration lets the chia seeds expand to form a thick, creamy texture similar to tapioca. Recipe: Ingredients: 2c blackberries, raspberries, (or your favorite berries) divided 1 cup unsweetened almond milk 1/4c chia seeds 1 tbls pure natural honey 1 tsp vanilla extract 1 tbls just better fiber 1/2c plain Greek yogurt (vanilla yogurt if you like a little sweeter) 1/4c granola Directions Puree 1 1/4 cups fruit and milk in a blender or food processor until smooth. Add to a medium bowl and mix in chia, honey, fiber, and vanilla. Cover and refrigerate for at least 8 hours and up to 3 days. To serve adding in layers 2 tbls fruit mix, 2 tbls yogurt, 2 tbls fruit mix, 1/2 the remaining berries, and 1 tbl granola. To each bowl/cup. #healthyeating #Superfoods #HealthyRecipes #NutrientDense #CleanEating #BerryChiaPudding #ChiaPudding #ChiaSeeds #BerryLovers #GreekYogurt #Omega3 #FiberRich #AlmondMilk #NaturalHoney #GlutenFree #Vegetarian #LowCarb #MealPrep #Foodie #InstaFood #BreakfastIdeas #HealthyDessert #foodphotography #SimpleMeals #EatWell #FiberRich #ProteinPacked #protein #HighFiber #JustBetterFiber

Spinach & Bean Egg bites I had a request for some healthy breakfast ideas. This is one of my favorites. I’ve been making for a long time. This is a great meal-prep recipe. Filled with a lot of protein, fiber, and complex carbs you can eat these as a healthy breakfast to start your day or maybe 1-2 hours before a good workout to give you enough energy to get you through it. This recipe makes about 50 cups and freeze great so you can meal prep. Recipe includes a simple way to make your own self rising flour. Recipe: Ingredients: 20 oz spinach chopped 1/4c Garlic chopped 1/4c Green onions chopped 2-15oz cans Black beans 1-15oz can Kidney beans 8oz Feta 2-3 Serrano chopped (optional) 1 tbl Nutmeg 2 tsp Salt 15 Eggs 1/2 cup Canola oil 1 cup Self rising flour (1c GF flour, 1 1/2 tsp baking powder, 1/2 tsp salt) Directions: Preheat oven to 350 degrees. In a large bowl combine spinach, garlic, green onion, feta, all beans, Serrano, nutmeg, and salt. Whisk the eggs in a medium bowl then add the canola, whisk, and add to the vegetable mix. Make the self-rising flour: Add the flour, baking powder, and salt to a small bowl and mix. Add to the vegetable bowl and mix. Add the 2 tsp salt, and mix well again. Grease or spray muffin pans. Use a 1/4c measuring cup to add the mix into each muffin cup. Bake for about 20 minutes, rotate the pan for even cooking then bake for another 10-15 minutes depending on your oven #healthyeating #MealPrep #Vegetarian #HighProtein #GlutenFreeOption #EggMuffins #HealthyBreakfast #QuickMeals #VegetarianRecipes #Foodie #SpinachMuffins #SavoryMuffins #FiberRich #ProteinPacked #BreakfastIdeas #BakedGoodness #RecipeOfTheDay #SimpleMeals #EatWell

Veggie burger My previous reel was a meatless burger this one is all vegetables and tofu. This sweet potato and tofu burger is a great source of protein and fiber along with complex carbs. The curry, cayenne, and ginger give this a nice unique burst of flavor then top with the chimichurri (posted in a previous reel). The key to keeping it moist (and not dry) is to not over cook it and let it sit for a couple minutes when its done. Recipe: Ingredients: Canola oil, as needed 2c cooked mashed sweet potato 1.5 tbs butter melted 1/4 tsp ground cinnamon Salt and fresh black pepper 10 oz. extra-firm tofu, dried 1 cup diced yellow onion 21/2 tbls cornstarch 4-5 garlic cloves 1/2c vegetable stock 1/2 tbl curry powder 1/2 tbl fresh chives 1/2 tbl fresh cilantro 1/2 tbl balsamic vinegar 2 tsp tomato paste 1 tsp ground cumin 1/2 tsp ground cayenne 1/2 tsp ground ginger 2c panko 1c cooked brown rice 6 hamburger buns 2 avocados, sliced Directions: Preheat oven to 400°. Line a baking sheet with parchment and brush lightly with oil. In a medium bowl, combine the Sweet potato with butter and cinnamon. Season with salt and pepper. Add the sweet potato mix, tofu, onion, cornstarch, garlic, veg stock, curry, chives, cilantro, vinegar, tomato paste, cumin, cayenne, and ginger in a food processor and process to a pasty consistency. Transfer the mix back to the bowl and fold in the panko and rice. Season with salt and pepper. Form into patties, add to the baking sheet and brush the tops with oil. Bake for 25 to 30 minutes, turning after 15 minutes. Both sides should be an even golden brown. Warm the buns. Use the chimichurri as a condiment and garnish with avocado, red onion, and pickles. #VeggieBurger #PlantBased #Vegetarian #VeganRecipes #healthyeating #MeatlessMonday #TofuRecipes #SweetPotato #HomemadeBurgers #HealthyFood #InstaFood #Foodstagram #RecipeIdeas #TofuBurger #SweetPotatoBurger #HealthyBurgers #GourmetBurgers #HighProtein #CleanEating #HealthyDinner #PlantBasedProtein #foodphotography

Tofu saag This recipe is a vegetarian version of a traditional Indian dish made from leafy greens, cooked with a variety of spices. The greens are cooked down and the dish has a creamy almost comfort food consistency. A healthy high protein high fiber meal. Recipe: Ingredients: 1 yellow onion, coarsely chopped 4-5 garlic cloves 2 tbls coarsely chopped fresh ginger 1 serrano chile coarsely chopped 3 tsp garam masala divided 1 tbls water 1 14-oz package extra-firm tofu, drained and cut into 3/4 inch cubes Salt and black pepper 3 tbls vegetable oil 1 lb spinach, coarsely chopped or torn 1/2c plain Greek yogurt 2 tbls fresh lemon 2 tbls toasted sliced almonds Directions: In a food processor, combine half of the onion, garlic, ginger, chile, 2 tsp of garam masala, and water. Pulse into a paste. in a medium bowl, toss the tofu with the remaining 1 tsp garam masala, 1 tsp salt, and 1/2 tsp pepper. Heat 2 tbls of oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, tossing occasionally until golden brown about 10 minutes. Set aside. In the same skillet heat the remaining 1 tbls of oil. Add the remaining onion and salt and cook stirring until light golden brown about 3 to 4 minutes. Add the garlic and ginger mixture, and cook, stirring constantly for about 3 to 4 minutes. Add the spinach in batches. Sauté until wilted, 3 to 4 minutes. remove from heat and let cool about 1 minute. Stir in the yogurt a little at a time, gently stir in the tofu, and add the lemon. Season to taste with salt and pepper. Serve topped with the almonds. #TofuSaag #VeganIndianFood #VegetarianRecipes #PlantBased #healthyeating #SpinachLovers #IndianCuisine #TofuRecipes #SpicyFood #ComfortFood #FoodInspiration #EasyRecipes #GaramMasala #ProteinPacked #YogurtLovers #Foodie #HomeCooking #HealthyRecipes #healthyeating #SimpleMeals #EatWell #WeeknightDinner

Cilantro chimichurri I made this quick chimichurri to go with the meatless veggie burgers last week. It’s a great condiment but also works as a garnish for grilled meats or vegetables, marinades, or a simple sandwich spread. While it adds a vibrant color pop, Its tangy/garlicky flavor also adds to the flavors of the burger. I used my small food processor in this video but you can certainly chop the hebs by hand. See the previous reel for the meatless burger recipe Recipe: Ingredients: 1/4 cup olive oil 1/4 cup canola oil 1/4 cup white vinegar 3 cloves garlic, coarsely chopped 1 medium jalapeño, seeded 1/2 cup cilantro, coarsely chopped 1/2 cup parsley, coarsely chopped Salt and pepper Directions: Combine the oils, vinegar, garlic, jalapeño, and herbs pulse 30-45 seconds then add 1/2 tsp salt, and 1/2 tsp pepper in a blender or food processor. Blend until smooth. #CilantroChimichurri #Chimichurri #HerbSauce #FreshFlavors #HomemadeSauce #healthyeating #SauceRecipe #Foodie #FoodInspiration #SpiceItUp #EasyRecipes #GreenSauce #GourmetSauce #TastyRecipes #SimpleMeals #EatWell #HealthyRecipe #CleanEating #FreshIngredients #HerbsAndSpices #QuickMeals #EatWell #easysauces

Veggie burger with meat substitute This is one of my favorite meat substitute veggie burgers. You can use either Beyond or impossible with this recipe. It’s full of protein and fiber and tastes delicious. The chimichurri in this recipe will be part of a second reel in a couple of days. Also I will be adding another burger with no meat substitute but with sweet potatoes and tofu instead. Look out for that and hit the “notify” button in my story to be notified when it or any other recipe is posted. Recipe: Ingredients: 1lb Meat substitute of your choice 1 15oz can Black Beans mashed 1/4c Quinoa cooked 1 tbls Chia Seeds 1/4c Oats finely ground 1 tsp Garlic Powder 1 tsp Onion Powder 1 tsp Smoked Paprika 1/2 tsp Ground Cumin 1/2 tsp Salt 1/4 tsp Black Pepper 1 tbls Olive Oil Toppings: 4 Whole Wheat Burger Buns 1c fresh Spinach 1 Avocado sliced 1 Tomato sliced 1/2 Red Onion thinly sliced Instructions: Burger: In a large bowl, combine ground meat substitute, mashed black beans, quinoa, chia seeds, and oats. Add garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Mix until all ingredients are well combined. Divide the mixture into equal portions. Shape each portion into a patty, pressing firmly to ensure they hold together. Heat olive oil in a large skillet over medium heat. Add the patties to the skillet pressing them to insure even cooking. Cook for about 4-5 minutes on each side, or until browned and cooked through. Assemble the Burgers: Toast the whole wheat burger buns if desired. Spread a layer of the chimichurri (recipe to come) on both sides of the bun. Place a meat patty on top. Add fresh spinach, avocado slices, tomato slices, and red onion slices. #BeyondMeat #impossibleburger #VeganBurger #PlantBased #HighProtein #HighFiber #HealthyRecipe #MeatlessMonday #VeganRecipes #BlackBeans #VeganMeal #healthyeating #CleanEating #AvocadoLovers #HealthyLiving #HomemadeBurgers #healthyeating #FreshIngredients #HerbsAndSpices #EasyRecipes #QuickMeals #HealthyMeals #WeeknightDinner #foodphotography #InstaFood #Foodstagram #RecipeOfTheDay #SimpleMeals #EatWell

Creating a scene in a food video is essential because it transforms a simple recipe into a captivating story. Adding ambiance, background elements, and aesthetic details make the food not just appetizing, but also visually enchanting. It’s the art of storytelling through food, where every element on screen adds flavor to the narrative. This is my goal and motivation for every video I create. I am blessed to be able to share these experiences with you all and hope you enjoy them. Please Comment on any recipe that you would like me to create for you ❤️ #BTS #BehindTheScenes #FoodVideo #FloralArrangement #FoodAndFlowers #CreativeProcess #MakingOf #BehindTheLens #FoodStyling #FloralDesign #FoodArt #BloomingFood #FoodInspiration #CreativeJourney #BehindTheScenesFood #GourmetAndGardens #CulinaryCreativity #FlowerPower #Foodie

Baked tilapia with lemon Lots of good flavor and nutrition in this quick and easy one-dish weeknight family meal. If you can’t find smoked paprika then use regular paprika. Recipe: Ingredients: 1.5 cups cherry tomatoes, sliced in half 2 large shallots, sliced 4-5 garlic cloves, chopped 1-2 lemons, thinly sliced 2 tbls olive oil, divided 3/4 tsp salt 8 oz feta cheese 1 1/2 pounds tilapia 2 tbls capers 1 tbls Italian seasoning 1 tsp red pepper flakes 2 tsp smoked paprika Garnish chopped fresh basil (chopped)and fresh pepper Instructions: Preheat oven to 425 degrees. Add tomatoes, shallots, and garlic in the bottom of a baking dish and mix well. Add the lemon slices in a single layer. Sprinkle with salt and pepper. Add cheese Rinse and pat the tilapia dry then rub with 1 tbls olive oil and add to baking dish. Add the capers, Italian seasoning, red pepper flakes, and smoked paprika. Bake 20 to 25 minutes (depending on the thickness of the fish), until the fish is flaky. To serve add the fish to a plate. Top with vegetables and garnish with chopped basil. #HomeCooking #TilapiaRecipe #MediterraneanDiet #Tilapia #ItalianRecipes #MediterraneanCuisine #SeafoodRecipes#healthyeating #CleanEating #LowCarb #GlutenFree #FreshIngredients #HerbsAndSpices #EasyRecipes #QuickMeals #HealthyMeals #WeeknightDinner #foodphotography #InstaFood #Foodstagram #EasyMeals #SeafoodLovers #CleanEating #RecipeOfTheDay #SimpleMeals #EatWell

Pistachio Crusted Chicken with Barley Salad This healthy recipe is a great source of protein, fiber and good fats. Quick and easy to prepare and another weeknight meal for the family. The barley and pistachios give this dish a some nutty flavor and texture. Recipe: Ingredients Olive oil 2 cups water 1 cup barley 3/4 cup shelled pistachios 1/4 cup shelled pistachios chopped 1/2 cup panko breadcrumbs 2 tsp orange zest 1/2 tsp garlic powder 1 large egg white 1 tbls water 2 (8 ounce) boneless, skinless chicken breasts cut in half crosswise 1/2 tsp salt 2 tbls olive oil 1 cup cherry tomatoes, halved 1 cup castelvetrano olives halved 1 tablespoon white-wine vinegar 2 tbls fresh lemon 1/2 cup chopped fresh parsley Garnish with lemon wedge Directions: Preheat oven to 450 degrees. Bring water and barley to a boil in a small saucepan. Reduce heat, cover and simmer until tender, 20-25 minutes. Set aside. Meanwhile, pulse 3/4 cup pistachios, breadcrumbs, orange zest and garlic powder in a food processor until the pistachios are coarsely chopped. Transfer to a shallow dish. Whisk egg white and the remaining 1 tbls water in another shallow dish. Place chicken between 2 pieces of parchment paper. Pound with the smooth side of a meat mallet to an even 1/2-inch thickness. Sprinkle the chicken with 1/4 teaspoon salt, coat with the egg mixture and dredge in the pistachio mixture, patting to adhere. Brush a baking sheet with olive oil then add the chicken. Bake the chicken until an instant-read thermometer inserted in the thickest part registers 165 degrees about 15 minutes Heat oil in a large skillet over medium heat. Add tomatoes, olives, lemon, and vinegar. Cook until the tomatoes just start to collapse, about 2-3 minutes. Remove from heat. Add barley, 1/4 chopped pistachios, parsley and salt to the tomatoes. #healthyeating #ChickenRecipe #PistachioCrusted #BarleySalad #Foodie #FreshIngredients #CleanEating #EasyRecipes #QuickMeals #HealthyDinner #EatWell #FreshAndHealthy #HealthyLifestyle #foodphotography #InstaFood #Foodstagram #RecipeOfTheDay #DinnerIdeas #WholeFoods #NutrientDense #CookingAtHome #MediterraneanDiet #WinePairing #GourmetCooking

Salmon with Lentil and feta Salad This delicious and healthy dish can be made in just 30 minutes. It has a lot of good protein and fiber. Easy enough for a weeknight meal or can be served to guests as a light summer meal. Recipe: Ingredients 1/4 cup lemon juice 1/3 cup chopped fresh dill 2 tsp Dijon mustard 1/4 tsp salt 1/4 cup olive oil Freshly ground pepper 1/2c uncooked brown lentils (makes about 1 cup cooked) 1/2 cup crumbled feta cheese 1 cup red bell pepper, seeded, diced 1 cup seedless cucumber diced 1/2 cup finely chopped red onion 1 cup lightly steamed broccoli 1 tbls olive oil 1 lb Salmon fillet rinsed and dried Directions: Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add lentils, feta, bell pepper, cucumber, onion, and broccoli. Mix well. In a medium sauté pan add the olive oil. When hot add the salmon and sauté for about 4 minutes. Turn and sauté the other side for about 3 minutes. To serve add the salad to a bowl or small plate. Add the salmon and garnish with dill and a lemon wedge #healthyeating #SalmonRecipe #MediterraneanDiet #HealthyRecipes #Lentils #FreshIngredients #CleanEating #HealthyDinner #EatWell #FreshAndHealthy #SalmonLovers #HealthyLifestyle #InstaFood #Foodstagram #RecipeOfTheDay #DinnerIdeas #NutrientDense #Flavorful #CookingAtHome #freshsalad #SummerRecipes #QuickMeals #WeeknightMealldeas

Baked peaches Repost from a year ago adding the recipe. Enjoy!!!! This is a great dessert recipe when you’re looking for a nice sweet but not over do it. It has good fiber and accompanying it with the yogurt adds protein. I use allulose as the sweetener it’s a natural sweetener and has minimal calories and carbs. Adding the extra fiber helps balance the insulin spike from the sugar that’s in here. I get my fiber from Just Better fiber. It’s a great natural fiber while being orderless and flavorless so you can add it to anything. You can find them at justbetterfiber.com. Tell them Chef Henry sent you. Recipe: Ingredients: 1⁄4 cup unsalted butter, softened 1 tbls Allulose 1 tsp ground cinnamon 1⁄2 tsp vanilla extract 1 tbls Just better fiber. 4 fresh peaches, halved and pitted 1 cup Greek yogurt Garnish: mint chopped Directions: Preheat oven to 375°F. Stir butter, allulose, cinnamon and vanilla together in a small bowl until combined. Spread the mixture evenly in the bottom of a 9-by-13-inch baking dish. Arrange peaches cut-side down on top of the butter mixture. Brush the tops with the liquid. Bake until tender, 20 to 25 minutes, basting the tops of the peaches with the melted butter mixture halfway through. Divide the peaches, cut-side up, among 4 small plates. Serve with the yogurt and sprinkle with the mint. #healthyeating #HomeCooking #Peaches #GreekYogurt #Allulose #JustBetterFiber #DessertRecipes #HealthyDesserts #FruitDesserts #HighFiber #HealthyRecipes #FreshIngredients #GrilledFruit #EasyRecipes #QuickDesserts #SummerRecipes #foodphotography #InstaFood #Foodstagram #EatHealthy

French Carrot Salad I got these nice carrots at the farmers market. They are sweet and flavorful so I had to put them in a salad that highlights them. Julienne peelers are available at Amazon and very affordable but if you can cut them any style you like. I really like the julienne in this recipe. Recipe INGREDIENTS 1 pound carrots, peeled 2 tablespoons finely snipped chives 2 tablespoons finely chopped fresh parsley 1-15oz can chickpeas, rinsed and drained, Dressing 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 2 teaspoons honey 1 teaspoon Dijon mustard 1/2 teaspoon ground cumin INSTRUCTIONS Using a julienne peeler, cut the carrots into julienne pieces. Place the carrots in a medium serving bowl. Add the chives, parsley, and chickpeas to the bowl. Make the dressing by whisking all of the ingredients together in a small bowl until completely blended. Add dressing, salt, and pepper to the carrot mixture and mix. #carrots #chives #chickpeas #salad #HealthyFood #HealthyEating #Recipeldeas #SaladInspiration #Vegetarian #PlantBased #LightAndFresh #EasyRecipes #QuickMeals #PicnicFood #HealthyRecipes #foodphotography #InstaFood #Foodstagram #FreshIngredients #frenchsalad #SummerRecipes #summersalad

Fresh Mediterranean Salad This is a great summer salad with savory chickpeas (video out soon). I added two types of dressings (you pick your favorite). A tangy sun-dried tomato and a lemon basil vinaigrette. Recipe: INGREDIENTS 1 heads romaine chopped 6oz arugula 6oz spinach 1 spicy chickpea recipe (below) 1 zucchini, cut into moon shapes 1-2 nectarines or peaches 1 red pepper, diced 1 yellow pepper, diced 1 orange pepper, diced 1-2 avocado salt/pepper, to taste Directions: In a large salad bowl, chop and combine all the greens. Assemble: Fill individual bowls with leafy greens and top with the remaining produce. Drizzle with sun-dried tomato vinaigrette overtop. Finish it off with salt and freshly pepper. Sun-dried Tomato Vinaigrette 1/2 cup water 3 tbls olive oil 3 tbls sun-dried tomatoes(packed in oil) 2 tbls apple cider vinegar 2 garlic cloves 1/4 tsp salt 1/8 tsp pepper Vinaigrette: Place ingredients into a food processor or blender, and blend until mixture is smooth. Lemon-Basil Vinaigrette  1/2c packed basil leaves 3-4 tbls extra virgin olive oil 2 tbls lemon juice 3 tsp apple cider vinegar 2 small garlic cloves chopped 1/4 tsp red pepper flakes 1/4tsp salt Add all the ingredients to a small/personal food processor and blend until smooth and creamy. Chickpea savory spice blend 1 15oz can chickpeas 1 tsp cumin 1 tsp coriander 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp turmeric 1/4 tsp ground cinnamon Salt and freshly ground black pepper to taste Rinse and drain the chickpeas then add them to a bowl with all the spices. Mix well. Add the mixture to a medium dry sauté pan and sauté 7-10 minutes. #HomeCooking #FoodLovers #CookingAtHome #SaladRecipes #HealthySalads #VegetarianRecipes #MediterraneanDiet #GlutenFree #healthyeating #CleanEating #LightAndFresh #EasyRecipes #QuickMeals #PicnicFood #HealthyRecipes #foodphotography #InstaFood #Foodstagram #Chickpeas #SunDriedTomatoes #Arugula #Romaine #MediterraneanCuisine #FreshIngredients #HerbsAndSpices #EatHealthy

Roasted sweet grape and olive crostini I found these delicious sweet grapes at the farmers market and had to create a fun recipe for them. The wide baking time depends on how sweet/soft your grapes are (sweeter/softer is less time). Just keep an eye on them. As soon as they pop open and release their juices they are done. I like to use Castelvetrano olives but Kalamata olives are good too. Recipe: Ingredients: 2 tablespoons olive oil 1 cup grapes, seedless 1 cup olives 1 cup mixed cherry tomatoes 1 1/2 tsp chopped rosemary 1 tsp salt 1 tsp red pepper flakes 12 baguette slices, toasted 3/4 cup ricotta INSTRUCTIONS Preheat Oven to 375 degrees Cut the loaf of bread on a bias into 1/2 inch rounds Arrange the slices in a single layer on a large sheet pan. Brush olive oil onto both sides of the bread.  Bake until lightly toasted, about 7-8 minutes, flipping the bread over halfway through baking. Increase the heat to 400°F Combine olive oil, grapes, olives, tomatoes, rosemary, salt and pepper flakes in a baking dish or roasting pan. Roast until grapes are wilted and leaking juices, about 35 to 55 minutes, rolling ingredients around in pan a few times throughout roasting time to encourage even cooking. Spread ricotta on each toast slice then top with grapes, tomatoes, olives and their pan juices. Finish with rosemary. #HomeCooking #Grapes #Olives #CherryTomatoes #Rosemary #Ricotta #Baguette #ItalianRecipes #MediterraneanCuisine #Bruschetta #Appetizer #Vegetarian #healthyeating #FreshIngredients #EasyRecipes #QuickMeals #HealthyMeals #FoodPresentation #foodphotography #InstaFood #Foodstagram

Lentil Stuffed Delicata Squash This is a fun dish that presents well while being delicious and healthy. In this recipe I use French (du Puy or Puy lentils). They are a bit firmer than other lentils. They hold their shape and texture which adds to the texture profile. If you prefer to get a different type get the brown or green Amazon affiliate link for the French version. (https://www.amazon.com/dp/B001CDR9RQ/ref=cm_sw_r_as_gl_api_gl_i_HGVSSV6P8CDSB1T2T832?linkCode=ml1&tag=henrybaker-20 ). A couple variations: You can also add a little feta (1/4c). Cut the carrots in small dice Makes 4 1/2c French lentils 1 1/2c water 4 delicata squash 4 scallions, sliced 2 carrots, shredded 1c sun dried tomatoes, in oil (drained) or dry (rehydrated),cut julienne 4-5 garlic cloves, chopped 2 tsp dried thyme 2 tsp olive oil sea salt to taste Place the French lentils in a pot with the water. Bring to a boil, then lower to a simmer and cook for about 30 minutes until tender but not mushy. Rinse and drain. Meanwhile, to prepare the squash, slice the tops off, then scoop out the centers leaving 1/4 inch from the outside so you have a hollow cavity. Set the shells aside, then chop the scooped insides. In a medium sauté pan add the oil and when hot add the scallions, and garlic. Sauté for 2 minutes then add the carrots, sun dried tomatoes, and thyme. Once the lentils have finished cooking, add to the pan. Season with salt. Spoon the filling into the squash shells, place on a baking sheet and brush with a little olive oil. Cover with a piece of foil so they do not dry out, and cook at 400 degrees for about 40-45 minutes or until the squash is tender and heated through. #Foodie #HomeCooking #FrenchLentils #DelicataSquash #VegetarianRecipes #VeganRecipes #HealthyRecipes #healthyeating #CleanEating #EasyRecipes #QuickMeals #HealthyMeals #DinnerIdeas #foodphotography #InstaFood #Foodstagram

Nopal (cactus) salad Repost adding the recipe One of my favorite ingredients to work with is Nopal or cactus. It’s a great source for protein, high in fiber, and antioxidants. It helps with blood sugar levels, digestion, and your immune system. The recipe on how to cook the cactus is also below. You can find nopal at your local Mexican super market sometimes they have them already cut and bagged. The cooked cactus would also go great with eggs, tacos, or as a side to any protein. Ingredients: 2 pounds cooked cactus from recipe below I cup chopped Roma tomatoes 1/2 cup chopped white onion I large jalapeño, seeds and veins removed, chopped 1/2 teaspoon dried oregano (preferably Mexican oregano) 1 1/2 tablespoons extra-virgin olive oil 3/4 cup crumbled queso fresco 1/2 teaspoon salt Directions: Combine all ingredients and refrigerate ******Cooking nopal****** 2 pounds cactus, thorns removed, chopped I cup fresh cilantro sprigs 2 garlic cloves 1/4 white onion I teaspoon salt Place all ingredients in a large pot with lid. Heat covered over medium-low heat for 30 minutes, stirring a few times to combine all ingredients. Remove lid and cook 10 more minutes. Cactus will release liquid and boil rapidly. Remove and discard cilantro, garlic, and onion. Drain, rinse, and let cactus cool completely before storing in a glass container with lid. Cooked cactus will keep approximately 1 week. #Cactus #Nopales #QuesoFresco #MexicanRecipes #LatinFood #TraditionalMexicanFood #Vegetarian #GlutenFree #LowCarb #EasyRecipes #QuickMeals #HealthyRecipes #foodphotography #InstaFood #Foodstagram

Fresh Potato Salad with Green Beans and Dill This easy potato salad recipe is great at room temperature or chilled. Soaking red onion in cold water helps mellow its raw bite while leaving its crunch. For leftovers, keep dressing and salad separate until you’re ready to serve. I prefer to add a mixture of green and yellow beans. Recipe: Ingredients: 1/4 cup finely chopped red onion 8 ounces baby potatoes 12 oz green beans trimmed and cut into 1-inch pieces 1/4 cup chopped fresh dill 3 tbls olive oil 3 tbls white-wine vinegar 2 tsp Dijon or yellow mustard 1/2 tsp ground pepper 1/4 tsp salt 3 hard-boiled eggs, coarsely chopped Directions: In a small bowl add red onion and ice water just to cover. Let stand for about 10 minutes, then drain well and set aside.  Blanch the green beans: In a large bowl prepare an ice bath with cold water and ice. In a large pot of boiling water add the green beans for 30-45 seconds. Strain and add the beans to the ice bath. Set a side. Meanwhile, bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Pierce potatoes with a fork then add them to the steamer, cover and steam until just tender when pierced with a knife, 12 to 15 minutes. Add beans to the steamer basket with the potatoes; cover and continue cooking until the potatoes are soft and the beans are tender-crisp, 4 to 5 minutes more. Rinse the vegetables under cool water and drain well.  Whisk dill, oil, vinegar, mustard, pepper, and salt in a large bowl. Halve or quarter the potatoes and add to the bowl with the dressing, along with the beans, red onion, and chopped eggs. Stir gently to combine. Garnish with more fresh dill, if desired. #Foodie #HomeCooking #FoodLovers #CookingAtHome #BabyPotatoes #GreenBeans #FreshDill #SaladRecipes #HealthySalads #VegetarianRecipes #MediterraneanDiet #ComfortFood #GlutenFree #healthyeating #CleanEating #FreshHerbs #SavoryDish #LightAndFresh #EasyRecipes #QuickMeals #SideDishes #PicnicFood #HealthyRecipes #foodphotography #InstaFood #Foodstagram #summersalad

Went to the farmers market and found this huge zucchini that I’ve used for three different recipes. Note: in comparison my knife is 12 inches.

Halibut Picata This is an easy weeknight meal with lots of healthy protein and fiber. Halibut is a great fish for this dish but you can sub any white, flakey fish. The asparagus was simply steamed. Ingredients 4 [6-ounce] halibut filets, skin removed and pat dry 1 tsp kosher salt 1/2 tsp freshly cracked black pepper 1c almond flour 2 tbsp avocado oil 1/2 cup white wine 4-5 cloves garlic, chopped 2 tbsp capers, drained Juice of 1/2 lemon 1 tbsp butter parsley, for garnish Instructions: Season both sides of the halibut filets with kosher salt and pepper.   On a plate or wide mouth bowl, add the almond flour and a pinch of kosher salt and black pepper. Mix to combine. Dredge the fish on all sides and shake off excess.   Heat oil over medium-high heat in a non stick skillet. Sear fish on each side until golden brown, crisp crust forms and fish is cooked through, about 3 mins on each side. Transfer cooked fish to a wire rack and reduce heat in the skillet to medium.   Add the wine and scrape up any brown bits. Cook until the wine has reduced by half, 2 to 3 minutes. Add the garlic, capers and lemon juice and stir to combine. Melt butter into the sauce then remove from heat.   Spoon the sauce over fish and garnish with parsley. Enjoy!   #Foodie #HomeCooking #FoodLovers #CookingAtHome #Halibut #AlmondFlour #SeafoodRecipes #FishRecipes #MediterraneanDiet #ComfortFood #GlutenFree #LowCarb #PaleoFriendly #healthyeating#EasyRecipes #QuickMeals #WeeknightDinner #HealthyRecipes#foodphotography #InstaFood #Foodstagram #ourplace

Fresh zucchini and tomato casserole This is one of the simplest yet freshest meals you can make for your family. Lots of nice flavor, color, and nutrition here. To up your protein this would be perfect with a nice white fish or grilled chicken. Recipe: Ingredients: Olive oil 6 medium zucchini, thinly sliced 2 tbls olive oil 1c sliced onion 3-4 large ripe tomatoes (I prefer a fresh Italian tomato) thinly sliced 2 tsp dried basil 2 tsp oregano 1tsp thyme 1c mozzarella, shredded 1/2c freshly grated Parmesan cheese 2 tbls chopped fresh parsley Directions: Preheat oven to 375° F. Lightly brush a casserole dish with olive oil. In a large bowl, combine zucchini, onions, tomatoes, and herbs. Toss lightly to mix well. Place half of zucchini mixture in the casserole dish Sprinkle mozzarella over it. Add remaining vegetable mixture, and sprinkle Parmesan on top. Bake, uncovered, 30-35 minutes. Sprinkle with parsley and serve hot. #vegetarianrecipes #zucchinirecipes #tomatorecipes #healthycooking #deliciousfood #homemade #freshherbs #easyrecipes #quickmeals #foodphotography #Foodstagram #WeeknightMealldeas #ItalianRecipes #ItalianCuisine #MediterraneanDiet #healthyeating #LowCarb #QuickMeals #WeeknightDinner #OnePanMeals #foodphotography #InstaFood #Foodstagram #Foodpicsitalia #eatwelllivewell #FreshIngredients #FarmersMarket

Fresh pasta with mushrooms and thyme This was a quick easy dish to throw together. Love the mix of mushrooms. Lots of good flavor. We used a fresh Italian semolina pasta. Of course, A nice Italian wine from one of our favorite wineries (Podere La Marronaia Winery). If your looking to have just a glass then check out my friends at #coravin You can have a glass of your favorite wine without pulling the cork perfectly preserving the bottle. Recipe: Ingredients: I pound campanelle or farfalle pasta 2 tbls unsalted butter 2 tbls olive oil 3-4 large shallots, chopped fine (about I cup) 3 medium garlic cloves, chopped 10 oz shiitake mushrooms, stems discarded and sliced 1/4 inch thick 10 oz cremini mushrooms sliced 1 inch thick 1 tbls minced fresh thyme leaves 1 1/2c vegetable broth 1/4c heavy cream I-2 tbls fresh lemon juice Slat and pepper 1/2c finely grated Parmesan 2 tbls fresh parsley leaves chopped Directions: Bring 4 quarts water to a boil in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot. Meanwhile, heat butter and oil over medium heat in medium skillet until foaming; add shallot and cook, stirring occasionally, until softened about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium high; add shiitakes and cook, stirring occasionally for 2 minutes. Add cremini mushrooms and tsp salt; cook, stirring occasionally, until golden brown, about 8 minutes. Stir in thyme and cook 30 seconds. Transfer mushrooms to a bowl. Add broth to skillet and bring to a boil, scraping browned bits. Remove from heat and stir in cream, lemon juice and salt and pepper to taste. Add mushrooms, broth mixture, cheese and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most liquid, about 2 minutes; serve immediately. #Foodie #HomeCooking #FoodLovers #CookingAtHome #ShiitakeMushrooms #CreminiMushrooms #ItalianRecipes #ItalianCuisine #MediterraneanDiet #ComfortFood #foodphotography #InstaFood #Foodstagram #EasyRecipes #QuickMeals #WeeknightDinner #OnePotMeals #HealthyRecipes #Marronaia #coravin

Corn and Mushroom saute with Pancetta I had some mushrooms and corn left over from a previous recipe so this was a nice opportunity to get some leeks and pancetta and throw this easy recipe together. This is a great summer time recipe but still having the comfort meal feeling. 2 Tbs extra-virgin olive oil 1 1/2 oz thinly sliced pancetta (4 to 5 slices) 2 tbls unsalted butter divided 1 cup small-diced leeks 1 tsp salt 2 cups medium diced cremini mushrooms 2 cups fresh corn kernels (4 corn ears) 2 Tbs fresh parsley chopped 2 tsp fresh thyme or oregano coarsely chopped Freshly ground black pepper 1 lemon 2 tbls heavy cream Salt to taste Directions: Heat 1 Tbs. of the olive oil in a sauté pan or Dutch oven over medium heat. Add the pancetta and sauté until light golden and crisp, 5 to 7 minutes. Transfer to a plate lined with paper towels, leaving the fat in the pan. Add 1 Tbs of butter. When melted, add leeks and 1/2 tsp. of salt. Cover and cook, stirring occasionally until the leeks are softened and slightly shrunken. 3 to 5 minutes. Uncover and cook. stirring frequently, until lightly browned, 1 to 2 minutes. Add 1 Tbs olive oil, the mushrooms, and 1/2 tsp. salt. Cover and cook. stirring occasionally, until the mushrooms are softened and a little shrunken 3 to 4 minutes. Uncover and cook, stirring frequently, until the liquid evaporates and the mushrooms are lightly browned, 2 to 3 minutes. Add the remaining 1 Tbs. butter and the corn. Cook, stirring frequently 3 to 4 minutes. Add the pancetta back to the pan to get warm about 2 minutes. Remove the pan from the heat. add the fresh herbs, black pepper, and lemon. Stir in the heavy cream scraping up the brown bits from the bottom of the pan Season to taste with more salt, pepper, and lemon. #HomeCooking #CookingAtHome #Pancetta #Mushrooms #CreminiMushrooms #FreshCorn #ItalianRecipes #ItalianCuisine #MediterraneanDiet #ComfortFood #healthyeating #GlutenFree #LowCarb #PaleoFriendly #SavoryDish #RichFlavors #QuickMeals #WeeknightDinner #OnePanMeals #foodphotography #InstaFood #Foodstagram #Foodpicsitalia #eatwelllivewell

Italian Sweet Potato Salad A quick and easy summer salad recipe that can go along with a healthy protein or just as a snack. I will be adding another dish to go with this with corn, mushrooms, and pancetta that goes great with this recipe. Look for it soon… Recipe: Ingredients: 4 medium sweet potatoes, peeled and cubed 2 tbsp olive oil 1 tsp Italian seasoning 1 tsp garlic powder 1/2 tsp paprika Salt and pepper to taste 1/2 c grated Parmesan cheese 1/4 c chopped fresh basil 1/4 c pine nuts, toasted 1/2 c cherry tomatoes, halved Directions: Preheat your oven to 400°F (200°C). In a large bowl, toss the sweet potato cubes with the oil, Italian seasoning, garlic powder, paprika, salt, and pepper until evenly coated. Spread the sweet potatoes in a single layer on a baking sheet. Roast for 30-35 minutes, or until the sweet potatoes are tender and golden brown, tossing halfway through. Remove from the oven and transfer to a serving bowl. Sprinkle with toasted pine nuts, cherry tomatoes, cheese, and fresh basil. #ItalianRecipes #SweetPotatoes #healthyeating #ItalianCuisine#RoastedVegetables #PineNuts #Foodie #HomeCooking #Delicious #DinnerIdeas #EasyRecipes #VegetableLovers #MediterraneanDiet #CleanEating #InstaFood #VegetarianRecipes

Halibut in corn husks w fresh vegetable sauté. This is a fun and easy summer recipe. It can be a healthy week night meal, but also presents really nicely for guests. Lots of protein and fiber here. You can substitute your favorite chili and adjust for your own heat tolerance. Recipe: Ingredients: 4 Ears of corn 4 5-6oz halibut fillet Salt and Pepper to taste 2 tbls avocado oil 1c red onion 4-5 garlic cloves chopped 2 tbls fresno chilis 1c zucchini 1c mixed cherry tomatoes halved Directions: Carefully peel back the corn husks and snap off the corn cob at the bottom, leaving the husks attached to the stem. Discard the silk and any blemished leaves. Set the husks aside. Cut 2 cups of kernels from the corn and set aside. Preheat the oven to 350°F. Lightly salt and pepper the halibut. Tuck a fillet into the middle of each corn husk, wrapping the leaves around to enclose the fish within the leaves. Don’t try to make it look neat. Tear 4 strips from the discarded leaves and use them to tie the opened end of the husk. If the husks aren’t long enough to tie then simply use cooking twine. Place on a baking sheet and bake for 15 minutes. While the halibut is baking: Add the avocado oil to a saucepan over medium heat. Add the red onion and garlic sauté until translucent. Add peppers, zucchini, and tomatoes sauté until they begin to soften. Add the corn and continue to cook until it’s heated through. Place the halibut on heated plates. Fold back the top of the corn husks and tuck them under the stem. Spoon the corn sauté over the halibut. Serve immediately. #FarmersMarket #GlutenFree #LowCarb #CleanEating #QuickMeals #SeafoodRecipes #FreshIngredients #HealthyRecipes #SummerRecipes #Flavorful #Halibut #HealthyFood #FoodStyling #foodphotography #ColorfulFood

Saturday pizza night. Shout out to my buddies over at #bucketofbreadllc. Great breads easy to make and organic vegan ingredients. We used the wheat dough to go along with our rustic grilled vegetables and of course a little wine from Tuscany. Check them out at bucketofbread.com. #healthyrecipe #roastedvegetables #glutenfree #pizzalovers #vegetarian #plantbased #homemadepizza #healthyeating #delicious #foodphotography #foodie #veggiepizza #easyrecipe #glutenfreecrust #veganoption #yum #freshingredients #ovenbaked #healthyfood #dinnerideas #foodbloggers

Classic Caprese salad This is a classic appetizer dish or light lunch. Adding the berries is a great way to add some fiber and with just a hint of balsamic it makes for a nice healthy dessert. Recipe: Ingredients 4 medium tomatoes, sliced 1/2 pound fresh mozzarella cheese, sliced 1/4 cup fresh basil leaves Balsamic vinegar Salt and pepper Garnish: Strawberries Blueberries Directions Arrange the tomatoes, cheese and basil around the edge of a serving platter. Drizzle the balsamic vinegar over salad then generously sprinkle with salt and pepper. Add the Berry’s in the middle of the plate. #HealthyFood #ItalianFood #CapreseSalad #FreshIngredients#MediterraneanDiet #SummerRecipes #FoodStyling #foodphotography #ColorfulFood #FreshBasil #FreshMozzarella #Balsamic #romanticdinner #foodsharing

Mushrooms medley w Bean puree and spinach This one’s simple and healthy. Lots of nice mushrooms here. Great flavor and lots of fiber. Pair it with a Chilean Sauvignon Blanc for a nice summer dish. 6 Tbsp extra-virgin olive oil, divided 4oz maitake mushrooms, broken into large pieces 4oz shiitake mushrooms, cut into 1/2 inch slices 4oz bunashimeji mushrooms broken off Kosher salt 1-15oz can cannellini beans, rinsed, drained 2 Tbsp fresh lemon juice, plus wedges for serving 4 garlic cloves, divided 4 scallions cut into 1 inch pieces 16oz spinach leaves torn Garnish: Feta cheese 1 Tbsp toasted sesame seeds 1/2 cup cilantro leaves Directions:  Heat 2 Tbsp. oil in a large skillet over medium-high until shimmering. Add maitake and shiitake mushrooms and cook, tossing occasionally, until browned and crispy, 8–10 minutes. Season with salt and transfer to a plate.  Meanwhile, purée beans, lime juice, 3 Tbsp. oil, 1 garlic clove and 3 Tbsp. water in a blender until smooth, adding more water by the tablespoonful as needed to loosen if it doesn’t want to cooperate in blender. Season with salt.  Heat 1 Tbsp. oil in same skillet over medium-high. Add scallions and remaining garlic clove and cook, tossing, until just beginning to brown, about 1 minute. Add kale and cook, tossing often, until wilted and crisp-tender, 3–5 minutes. Season with salt. Transfer to plate with mushrooms.  Divide bean purée between bowls. Top with greens, feta, mushrooms, sesame seeds, and cilantro. Serve with lime wedges alongside. #MushroomLovers #MaitakeMushrooms #ShiitakeMushrooms #BunashimejiMushrooms #HealthyRecipes #CleanEating #Salad #HealthyMeals #QuickMeals #WeeknightDinner #WinePairing #FoodAndWine #WineLovers #lifestyle #wellness #Foodpicsitalia #coravin #coravinsystem

Branzino fish with Roasted Zucchini and tomatoes Branzino (European sea bass), is a Mediterranean fish that has a flaky and mild sweet flavor. The roasted zucchini and tomatoes are caramelized with the combination of sumac and Aleppo pepper giving it a tender and cripy texture while offering a flavor explosion that compliments the Bronzino Recipe: Ingredients 1 lb branzino fish 1tbl avocado oil 1 lb zucchini cut into 1-inch half-moons 1 lb quality fresh smaller tomatoes quartered (Campari) 4-5 garlic cloves, sliced 3/4c shallots sliced 2 tsp extra-virgin olive oil 2 tbls fresh thyme 1 tbl sumac 2 tsp aleppo pepper 1/2 tsp salt Garnish: Lemon wedges, for squeezing 1/2c pecorino cheese Parsley Freshly ground black pepper Directions; Preheat the oven to 425°F and line a baking sheet with parchment paper. In a large bowl, toss the zucchini and tomatoes with the olive oil and thyme toss to coat. Add salt, sumac and Aleppo pepper and toss again. Spread in a single layer on baking sheet and roast for 15 to 20 minutes, or until golden brown around the edges. While the vegetable roast sauce the fish: Sprinkle salt and pepper on both sides of fish. Bring a non-stick frying pan medium-high heat. Add olive oil. When hot add the fish and cook 2-3 minutes per side depending on thickness. Remove the vegetables from the oven, transfer to a serving dish add the cheese and parsley. To serve: in a medium plate add the vegetables then add the fish and garnish with lemon, a little more parsley, and salt and pepper #VeganRecipes #HealthyRecipes #CleanEating #WeeknightMeals #QuickMeals #Foodie #Cooking #FoodPorn #FreshIngredients #Branzino #FishRecipe #SeafoodLovers #MediterraneanCuisine #LowCarb #summercooking #farmersmarket

Asian style salad with black rice and gochujang dressing This vegetarian Asian-style salad packs a spicy punch from the gochujang dressing. Blanching the asparagus and snap peas keeps its color and crispness. Use a julienne peeler on the carrots and daikon or simply cut them into matchsticks. Daikon is a Korean radish you can find it at an Asian market or use whatever radish you can find. Ingredients: Dressing: 1 medium clove garlic Kosher salt 2 Tbs. rice vinegar 1½ Tbs gochujang 1½ Tbs sesame oil 1 tbls soy sauce 2 tsp sugar 1 tsp ginger minced Salad: 1 3/4 cups vegetable broth 1 cup black rice Kosher salt 1/2 cup snap peas, trimmed 1 lb. asparagus, cut on the bias 6 to 8 oz tofu cut into cubes 1c daikon, julienned 2c carrot, julienned 2 small scallions, thinly sliced Tbs. toasted sesame seeds Directions: Make dressing: Chop the garlic, add a pinch of salt, then mash to a paste with the side of a chef’s knife. In a small bowl, whisk the garlic with the vinegar, gochujang, oil, soy sauce, sugar, and ginger. Make rice: In a medium saucepan, combine the broth, rice, and 1/2 tsp. salt. Bring to a boil, Cover, reduce to a simmer, and cook until the rice is tender and the broth has been absorbed, about 30 minutes. Drain the rice, spread in a large bowl. Let cool, about 20 minutes. Blanch asparagus and snap peas: Fill a medium bowl with ice water. Bring a medium saucepan of well-salted water to a boil. Add the snap peas and cook until crisp-tender, 1½ to 2 minutes, then transfer to the ice water. Drain and pat dry. Repeat with the asparagus. Add the blanched vegetables, tofu, daikon, carrot, and scallions to the rice, and toss with the dressing. Season to taste with salt, transfer to a serving bowl or plates, sprinkle with the sesame seeds, and serve. #BlackRice #Tofu #Gochujang #AsianCuisine #VeganRecipes #HealthyRecipes #SaladRecipes #CleanEating #WeeknightMeals #QuickMeals #Foodie #Cooking #FoodPorn

Roasted cauliflower and crispy harissa chickpeas This recipe is full of flavor and a great source of protein and fiber. The harissa you can buy or make it fresh. Recipe: Ingredients: 1/4 c olive oil, divided 1 head cauliflower, broken into florets Kosher salt Ground pepper 1-15 oz can chickpeas, drained 1/4c tahini 1/4c water 1 lemon 1-2 tsp garam masala 1 Tbls Harissa Pinch smoked paprika 1/2 tsp soy sauce 3-4 large pitted medjool dates, chopped 4 oz crumbled feta 2 heaping Tbs pine nuts 6 oz Greek yogurt For garnish: Cilantro Sliced jalapeño scallion Pinch or two of sumac Additional olive oil to drizzle, optional Directions: Preheat oven to 425°F. Line a baking sheet with parchment. Roast pine nuts in a cast iron pan stirring frequently for about 1 minute until golden. Whisk tahini, water, and juice from half the lemon until creamy, season with salt and pepper. In a large bowl add cauliflower and 2 Tbs olive oil, salt and pepper. Add to baking sheet and roast for 15 minutes. add garam masala and toss. Bake for another 15 minutes or until edges brown a bit. Set aside Whisk together Harissa, smoked paprika, 1 tbls lemon, soy sauce, salt and pepper. Dry the drained chickpeas to remove all excess moisture so they crisp up. In a medium pan add olive oil and dried chickpeas, sauté until skin blisters. Add harissa mixture and continue to sauté until skins crisp up about 5 mins. Turn the heat to low and add pine nuts sauté for another minute. Add chickpeas, dates, and feta to the cauliflower pan and bake for another 5 minutes to allow flavors to commingle. To serve add the yogurt to a bowl. Top with the cauliflower mixture and garnish with the pine nuts, cilantro, jalapeño, chives, sumac and the tahini dressing. #MediterraneanFood #HealthyRecipes #Vegetarian #CleanEating #FoodStyling #Cauliflower #Chickpeas #Foodpicsitalia #eatwelllivewell

Sweet Potato and Kale Salad & Black Beans Loaded with roasted sweet potatoes and shallots, black beans, quinoa, feta and pepitas, this dish has a lot of protein, fiber, and complex carbs. Not only does Massaging the kale tenderize it the greens and absorbs more of the light dressing. Recipe: Ingredients: 1 large sweet potato, cut into ½-inch-thick wedges 5 tbls extra-virgin olive oil, divided 2 tsps ancho chile powder 1/2 tsp salt, divided 6 medium shallots, peeled and quartered 3 tbls lemon juice 2 large clove garlic, grated 1 lb kale, stemmed and torn 1 15-oz can black beans, rinsed 1 cup cooked quinoa 1/2 cup crumbled feta cheese 1/2 cup pepitas, toasted Directions: Preheat to 425°F. Toss sweet potato with 1 tablespoon oil, chile powder and 1 tsp salt on a large rimmed baking sheet. Toss shallots with 1 tablespoon oil and 1/4 teaspoon salt on another large rimmed baking sheet. Roast the vegetables, flipping once, until tender and caramelized, about 20 minutes. Meanwhile, whisk lemon juice and garlic with the remaining 3 tablespoons oil and 1/4 tsp salt in a large bowl. Add kale and massage with the dressing until bright green and shiny and the volume is reduced by about half. Add beans, quinoa, feta, pepitas and the shallots. Toss to combine and serve topped with the sweet potato. #saladrecipes #healthyfood #sweetpotato #kalesalad #blackbeans #quinoa #vegetarianrecipes #fiber #protein #healthyeating #plantbased #delicious #easyrecipes #nutritious #foodphotography #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #weightloss #mindfulness #lifestyle #wellness #Foodpicsitalia #eatwelllivewell

Season 15 of #theblox. Hangin with @westonbergmann . Learning and growing so much here. This entrepreneur bootcamp is so valuable.

On the road this week so the video will come out next week. Sweet Potato and Kale Salad & Black Beans Loaded with roasted sweet potatoes and shallots, black beans, quinoa, feta and pepitas, this dish has a lot of protein, fiber, and complex carbs. Not only does Massaging the kale tenderize it the greens and absorbs more of the light dressing. Recipe: Ingredients: 1 large sweet potato, cut into ½-inch-thick wedges 5 tbls extra-virgin olive oil, divided 2 tsps ancho chile powder 1/2 tsp salt, divided 6 medium shallots, peeled and quartered 3 tbls lemon juice 2 large clove garlic, grated 1 lb kale, stemmed and torn 1 15-oz can black beans, rinsed 1 cup cooked quinoa 1/2 cup crumbled feta cheese 1/2 cup pepitas, toasted Directions: Preheat to 425°F. Toss sweet potato with 1 tablespoon oil, chile powder and 1 tsp salt on a large rimmed baking sheet. Toss shallots with 1 tablespoon oil and 1/4 teaspoon salt on another large rimmed baking sheet. Roast the vegetables, flipping once, until tender and caramelized, about 20 minutes. Meanwhile, whisk lemon juice and garlic with the remaining 3 tablespoons oil and 1/4 tsp salt in a large bowl. Add kale and massage with the dressing until bright green and shiny and the volume is reduced by about half. Add beans, quinoa, feta, pepitas and the shallots. Toss to combine and serve topped with the sweet potato. #saladrecipes #healthyfood #sweetpotato #kalesalad #blackbeans #quinoa #vegetarianrecipes #fiber #protein #healthyeating #plantbased #delicious #easyrecipes #nutritious #foodphotography #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #weightloss #mindfulness #lifestyle #wellness #Foodpicsitalia #eatwelllivewell

Air fryer tilapia with brussel sprouts 2 quick recipes here. Quick and easy weeknight meal while still being healthy and delicious. Just a few ingredients for both foods and the flavors pair really nicely. 12 ounces tilapia filets 1/2 tsp garlic powder 1/2 tsp lemon pepper seasoning 1/2 tsp onion powder kosher salt or sea salt fresh black pepper 1/4c fresh parsley chopped lemon wedges Instructions Pre-heat Air Fryer to 360°F for 5 minutes. Rinse and pat dry fish. In a medium open rimmed bowl combine the spices then add and coat the fish. Lay an air fryer silicone liner or perforated parchment paper inside base of air fryer. Lightly spray the liner. (if not using a liner, spray enough oil spray at the base of the air fryer basket to make sure fish does not stick). Lay the fish on top of the liner. Add a few lemon wedges next to fish. Air Fry at 360°F for about 10-12 minutes, or until fish can be flaked with a fork. Timing will depend on how thickness of the filets and individual preference. Sprinkle with chopped parsley and serve warm with the lemon wedges. Add additional seasonings or salt and pepper, if needed.   Air-fry Brussel Sprouts 12oz brussel sprouts halved 2 tbls Olive oil 1/4c balsamic vinegar 1 tsp salt Place the brussel sprouts in a bowl and cover with water. Microwave for 4 minutes. Rinse and dry them. Toss with the oil, balsamic vinegar, and salt. Air fryer at 400 for approx 15-18mins depending on preference. Here are some relevant hashtags for your Air Fryer Tilapia with Brussels Sprouts recipes: #AirFryerRecipes #healthyeating #Tilapia #BrusselsSprouts #QuickMeals #WeeknightDinner #EasyRecipes #SeafoodLovers #VegetableRecipes #LowCarbRecipes #GourmetCooking #HomeCooking #HealthyDinner #Foodie #FreshIngredients

Roasted Branzino with ladolemono sauce Branzino (European sea bass), is a Mediterranean fish that has a flaky and mild sweet flavor. The lemon and oregano in the ladolemono sauce adds to the fresh flavor and mixing it with the tomatoes and Castelvetrano olives enhances the texture. Recipe: Ingredients: 2 tbls Extra virgin olive oil 1 lb branzino fish (or striped bass, sea bass, red snapper) Salt and black pepper 4-5 garlic cloves sliced 1 lemon, sliced into rounds 1/2 red onion, sliced 1/2c Castelvetrano olives, halved 1 cup cherry tomatoes, halved 1/2 cup chopped fresh dill 1 Ladolemono recipe Instructions: Pre-heat oven to 400 degrees. Rinse and pat dry fish. With a sharp knife score the skin side. Sprinkle salt and pepper on both sides of the fish, rubbing into the slits. Make the dressing (recipe below) Toss the tomatoes and olives with the dressing Brush a baking sheet with olive oil. Add the garlic, lemon slices, and red onion. Add the fish (skin side up) then pour the dressing mixture over the fish. Roast in the oven for 10-12 minutes or until the fish is cooked and flakes easily. Switch to the broiler (moving the rack to the top setting) and broil for about 3 minutes to get nice char marks on the skin. Serve on a bed on mixed greens. Add the fish then the dressing mix. Finish with fresh dill. Ladolemono recipe Ingredients: 1/4c lemon juice 1 tsp Dijon mustard 2 tsps dried oregano 1 garlic clove minced 1 tsp kosher salt 1 tsp black pepper 3/4c olive oil Instructions: Put the lemon juice, dijon, oregano, garlic, salt and pepper in a bowl. Whisk to combine. Add the olive oil as you whisk. #GreekStyleBranzino #MediterraneanCuisine #SeafoodLovers #healthyeating #BranzinoRecipe #Ladolemono #FreshIngredients #HealthyRecipes #GourmetCooking #DeliciousDishes #MediterraneanDiet #Foodpicsitalia #eatwelllivewell #healthylifestyles

Lots of flavor and color on this Branzino recipe stay tuned. #ChefsAlert #branzino HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #weightloss #mindfulness #mindset #lifestyle #wellness #Foodpicsitalia #eatwelllivewell

Lemon asparagus pasta This is a great dish especially if you can get fresh semolina pasta. Lots of good protein, fiber and healthy fats. The Castelvetrano olives are Italian olives that have a more sweet and buttery taste. You can find them on amazon or at a health food store. I got the pitted ones. The combination of the pasta water and nutritional yeast gives it a comfort food texture. Recipe: Ingredients 10 oz spaghetti or fettuccine  2 large lemons juiced zest from lemons (divided) 5tbls olive oil Salt and black pepper 1/2 tsp Dijon mustard 1 1/2 tbls olive oil 2 shallots thinly sliced 4 garlic cloves thinly sliced 1/4 tsp red pepper flakes 14oz asparagus sliced on bias into 1-in pieces 1/2c toasted walnuts, crushed  3 tbls nutritional yeast 1/2c flat-leaf parsley, chopped 1/2c fresh basil, julienned 3 tbls capers 1/2c Castelvetrano olives, halved 1-15oz can navy beans rinsed and drained Cherry tomatoes for garnish Instructions Add pasta to a large pot of boiling water, cook until just al dente. Drain, reserving 1c of pasta water. In a medium bowl, combine 4 tbls of lemon juice, Dijon mustard,1 tsp salt and black pepper. Drizzle in 5 tbls olive oil. In a medium sauté pan heat 1 1/2 tbls olive oil over medium heat. Add shallots and garlic. Cook 2 to 3 minutes. Add the red pepper flakes cook for more 30 seconds.  Add asparagus and 1/2 of the lemon zest. Add salt and pepper. Cook 3 minutes until the asparagus is crisp-tender. Remove from heat. Add pasta and Lemon Sauce to the pan. Add walnuts, nutritional yeast, and 1/2 cup of pasta water.  Return pan to medium-high heat. Use tongs to vigorously toss, shaking the pan. Add more pasta water as needed, until the sauce clings to the pasta.  Add remaining lemon zest, basil, parsley, capers, olives, and white beans. Garnish with fresh cherry tomatoes, salt, and pepper and finish with a drizzle of olive oil. Serve immediately. #HealthyLifestyle #GuiltFreeGoodness #Foodpicsitalia #eatwelllivewell #LemonAsparagusPasta #PastaLovers #HealthyPasta #VegetarianRecipes #ItalianFood #MediterraneanDiet #healthyeating #ComfortFood #QuickMeals #GourmetCooking #FreshIngredients #PlantBased #NutritionalYeast #FoodInspiration

Pork tenderloin with chickpeas This is a quick and easy weeknight meal. The pork tenderloin gets a flavor boost from the fennel seed. Some good protein, fiber, and iron in this dish. Recipe: Ingredients: 1 lb pork tenderloin 3 peppers (assorted colors) roasted and diced into medium sized pieces 4-5 garlic cloves chopped 3c arugula torn 3c spinach torn 1 heaping tsp. fennel seed 1 15oz jar of chickpeas with its juice 2 tbls red wine vinegar Drizzle of olive oil Directions: Put a large shallow casserole pan on a high heat. Season the pork with sea salt and black pepper. Place in the pan with 1 Tbs. of olive oil and sear for 5 minutes, turning halfway. Remove the pork to a plate, then add the fennel seed, peppers, and garlic. Sauté for 3-4 minutes. Add the spinach and arugula and sauté until they wilt down. Add the chickpeas with its juice then add the pork back (including its resting juices) nestling it down so it’s touching the base of the pan. Cover, and simmer gently on a medium heat for 12 minutes, or until the pork is just cooked through turning the pork occasionally. Rest for 2 minutes, slice the pork, season the chickpeas adding the red wine vinegar, and drizzle with olive oil, and serve. #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #weightloss #mindfulness #mindset #lifestyle #wellness #Foodpicsitalia #eatwelllivewell #foodie #foodlover #foodstylist #foodpics #foodphotography #foodart #foodim #porktenderloin #easymeal #easyrecipe

Love this board fits in with my kitchen vibe and very functional.

Bouillabaisse This is where it all comes together. The fish stock, rouille, and the crostinis (bonus video tomorrow). Lots of protein and fiber in this dish. It looks beautiful and tastes so delicious. Pair it with a nice rosé . A great dish for guests (serves about 6). The stock and rouille can be made ahead. Recipe: Ingredients: 3lb. Fish (sea bass, or cod, etc.) Salt 1/2 c olive oil separated 2 large leeks, chopped 1 large bulb fennel, chopped 1 large potato, peeled and chopped About 20 threads of saffron 3 bay leaves 1 tbl salt 1 tsp dried thyme Fresh black pepper 4 large ripe tomatoes peeled, seeded, and chopped; juice reserved 8 cups fish stock (see previous recipe) 1 1/2 lb clams, rinsed 1 1/2 lb mussels, scrubbed and rinsed 3/4 Ib thin-fleshed squid cut into ringlets (optional) 2 Tbl chopped fresh flat-leaf parsley 10 slices garlic sourdough bread (see bonus video) 1 recipe rouille (see previous recipe) Directions: Cut all the fish fillets into 2-in. pieces, keeping the fish separated. Sprinkle with salt and toss gently to distribute the salt. In a large pot add 1/4 cup of the olive oil, leeks, fennel, potatoes, saffron, bay leaves, thyme, salt, and pepper. Stir and cook slowly over medium-low heat until the leeks are soft but not browned and the potatoes are tender, about 30 min. Add tomatoes, strained tomato juice, fish stock and a pinch of salt. Bring to a rapid simmer. Add fish and remaining 1/4 cup olive oil to the simmering broth, raise the heat to high, and boil for about 10 min. Add clams and mussels. Cook for another 5 min. In the last minute, add squid and parsley. Add salt to taste. Remove from heat, cover, and let stand for 15 min. To serve Add 2 slices of the garlic bread in the bottom of a wide-rimmed serving bowl. Arrange the clams and mussels around the bowl then ladle the soup on top. Serve with a spoonful of the rouille and a sprinkle of parsley. This dish goes ideally with a nice rosé from the Côtes de Provence. #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #weightloss #mindfulness #mindset #eatwelllivewell #bouillabaisse #rouille #frenchcooking #frenchrecipe

Part 2 of the larger Bouillabaisse recipe: Rouille This rouille recipe is the prefect traditional French accompaniment to bouillabaisse. It has just enough heat (of course you can add more if you’d like). Using a molcajete (mortar and pestle) is more traditional giving you a more rustic chunky texture. You can use a food processor which will give you a smoother texture. Recipe: Ingredients: 2 large red peppers roasted, peeled, reserving the juice, and finely chopped pinch of powdered saffron (1 gram) 2 cloves garlic 1 tsp salt preferably coarse salt 2 tsp cayenne pepper 1/4 cup parsley 1 egg yolk 1/2 cup olive oil 1/4 cup breadcrumbs  1 tsp. lemon juice  Directions: In a small bowl add the reserved red pepper juice and the saffron. In a separate small bowl add the yolk and olive oil and whisk to combine. In a molcajete (mortar and pestle) add the garlic, cayenne, and salt. Mash and grind to a paste then add the parsley and continue to mash. Add the red pepper a little at a time and mash. Add the yolk mixture to the molcajete, combine, add the saffron mixture combine, then add the breadcrumbs and lemon then combine one last time. Season with salt and pepper. Serve warm (ideal for bouillabaisse). #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #weightloss #mindfulness #mindset #lifestyle #wellness #Foodpicsitalia #eatwelllivewell #bouillabaisse #rouille #frenchcooking #frenchrecipe

This week is a 3 part series culminating in a traditional french bouillabaisse. Fish stock: This simple fish stock recipe isn’t hard it just takes a little time. Picking the right type of fish, not a dry fish (halibut) or not too oily (salmon) is key. This is the perfect base for really good fish stews and soups and is ideal for bouillabaisse. Makes 8 cups 3lb assorted fresh fish bones or trimmings from fish such as cod, Pacific rockfish, sea bass, flounder. 1/4 cup olive oil 2 cups dry French white wine, such as Sauvignon Blanc or Chablis 2 ribs celery roughly chopped 1 large onion roughly chopped 3 carrots, peeled and roughly chopped 4 large ripe tomatoes (or one 28-oz. can tomatoes, drained), peeled, seeded, and chopped Feathery tops from 1 large bulb fennel (reserve the bulb for the bouillabaisse) 1 small bunch fresh flat-leaf parsley I small bunch fresh thyme 3 bay leaves 8 cups water Rinse the fish bones or small fish. Warm the olive oil in a large pot over medium heat. Add the fish bones and cook them, stirring continuously to expose all the surfaces to the heat, until the fish breaks down to a fragrant mess in the bottom of the pot, about 15 min. Add the wine and scrape up any bits of fish sticking to the bottom of the pot. Add the vegetables, herbs, and water and bring to a boil. Reduce to a simmer and skim off and discard the white froth as it rises to the surface. Maintain a gentle simmer for 30 min. Remove the stock from the heat and strain, pushing as much of the solids through as you can. Strain a second time. Taste and simmer to reduce and concentrate the flavor. #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #weightloss #mindfulness #mindset #lifestyle #wellness #Foodpicsitalia #eatwelllivewell #bouillabaisse #fishstock #frenchcooking #frenchrecipe

Mediterranean Salad Nice fresh salad with lots of rustic flavor and fiber. Add the shredded chicken to boost the protein content Recipe: Ingredients: 1 1/2 oz minced anchovy fillets 1 cups Vinaigrette-Style Dressing 5 oz artichoke hearts quartered 5 oz peas 3 1/2 oz carrot julienned 4 oz pitted greek olives 3 1/2 oz Asiago cheese, grated 2 oz chopped parsley 1 lb baby mixed greens, washed and dried Vinaigrette Dressing 2 cups Vegetable Stock 1 tbsp arrowroot 4 oz red wine vinegar 1 cup extra-virgin olive oil 2 tsp kosher salt Directions: Stir the anchovies into the vinaigrette in a bowl. Add the artichokes, peas, carrots, olives, cheese, and parsley. Toss to coat evenly. For each portion: Place a bed of 1½ oz mixed greens in the center of a chilled plate. Top with 1½ oz of the artichoke salad (use a slotted spoon to lift the salad so the dressing can drain away). Garnish with a sprinkling of parsley. Vinaigrette: Combine the arrowroot with enough cold stock to form a smooth paste. Bring the remaining stock to a boil and stir in the arrowroot mixture. Return to a boil and stir constantly until the stock has thickened, about 2 minutes. Remove from the heat, stir in the vinegar, and cool completely. Gradually whisk in the oil. Add the salt and seasonings. #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #weightloss #mindfulness #mindset #lifestyle #wellness #Foodpicsitalia #eatwelllivewell

Roasted Red Pepper Salad This is an easy lunch salad (ideal for fresh farmers market vegetables). Lots of fiber and you can add shredded chicken to boost up the protein. You can get the peppers jarred, however, I’ve added the directions on roasting the peppers, they are so much better fresh. Recipe: Ingredients: 3 large red peppers, halved 2 oz golden raisins 3/4 cup Balsamic Vinaigrette 7 oz cherry tomato halved 2 oz julienned red onion 2 oz quartered black olives 1/2 oz minced garlic 1/2 oz minced jalapeño 3/4 oz pine nuts, toasted 1/4 tsp cayenne Balsamic Vinaigrette 2 cups Vegetable Stock 1 tbsp arrowroot 1 cup balsamic vinegar 1 cup extra-virgin olive oil 2 tsp kosher salt 1 tbsp basil chiffonade Directions: Balsamic Vinaigrette: Combine the arrowroot with enough stock to form a smooth paste. Bring the remaining stock to a boil, stir in the arrowroot mixture. Return to a boil and stir constantly until the stock has thickened, about 2 minutes. Remove from the heat, stir in the vinegar, and cool. Gradually whisk the oil into the thickened stock. Stir in the salt and basil. Place the peppers cut side down on a roasting rack and broil until the pepper skins turn black and blister. Cover with a dish towel, or plastic wrap to allow the skins to loosen. When cool enough to handle scrape off the charred skin and cut into strips. Cover the raisins with warm water and soak until plump, about 15 minutes. Drain. Combine the roasted peppers, raisins, and remaining ingredients in a large bowl. Chill in the refrigerate for about an hour, serve. #SpringSalads #FreshSalads #SaladSeason #HealthyEating #SpringGreens #SaladInspiration #SaladIdeas #FarmToFork #SpringVeggies #SeasonalSalads #HealthyLiving #SaladLovers #CleanEating #FoodPhotography #SaladArt #VibrantVeggies #Foodpicsitalia #eatwelllivewell #CleanEating #boosblock

This is a quick and easy fish recipe. There are just 6 ingredients but lots of flavor. You can get a sweet or sweet and spicy chili jam (personal preference). I found this one on Amazon (affiliate link: https://amzn.to/ 3JLWrKf). Recipe: Ingredients: 1 stick of lemongrass 1/4 cup 21/2 in. piece of fresh ginger 1/2 a bunch of fresh cilantro 1 lb salmon fillets skin off 2 tols olive oil 4 tsp. chili jam Directions: Cut off the end of the lemongrass then lightly pound to release the flavors (using the back of a chefs knife or a mallet). Chop finely. Peel and chop the ginger. Combine the ginger and lemongrass and continue to chop while adding half the cilantro. Reserving a few nice leaves in a bowl of cold water. Chop the salmon into 1/2-inch chunks OVER THE CHOPPED MIXTURE on your board. Push half the salmon to one side. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through and season with sea salt and black pepper. Using a 1/4 cup measurer shape into 3/4-inch thick patties. Place a large non-stick frying pan on a medium-high heat with 1 Tbs. of olive oil. Cook the patties for 2 minutes on each side, or until nicely golden. Spoon the chili jam over the fishcakes and serve 2-3 over a bed of greens then sprinkle with the drained cilantro #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #weightloss #mindfulness #mindset #lifestyle #wellness #healthybariatricrecipes #Foodpicsitalia #eatwelllivewell #salmonrecipe #salmon

lime-roasted salmon with pomegranate, and bulgur……. This is a great weeknight meal or serve to guests. This is a really healthy dish filled with flavor, color, and texture. Lots of protein and fiber. Recipe: Ingredients: 3 Tbs. extra-virgin olive oil, plus more for finishing 4-6 oz boneless, skinless salmon fillets 1 Tbs. packed lime zest 1/2 cup juice lime Ground salt and black pepper 8 scallions, roughly chopped 1-inch piece ginger, peeled and minced 4-5 clove garlic, minced 7 oz. dry bulgur  2 cups vegetable stock 1 1/4 cups pomegranate arils 3/4 cup coarsely chopped fresh cilantro 1 avocado, halved, pitted, and thinly sliced lengthwise Directions: Pre heat oven to 400°F. Brush 1 Tbs. of the oil on the salmon. Combine the lime zest, 1/4 tsp. salt, and a pinch of black pepper. Rub on the top of the fish. Let it rest up to 30 minutes. In a large ovenproof skillet heat the remaining 2 Tbs. of oil over medium heat. Add the scallions, ginger, and garlic. Cook, stirring occasionally, until just softened, 2 to 3 minutes. Add the bulgur and stock, stir until well combined, and cook for about 3 minutes. Put the salmon on top of the bulgur. Season with 1/2 tsp. salt and several grinds of pepper. Transfer the skillet to the oven, and cook until the salmon is just cooked through, 6 to 7 minutes. Remove the skillet from the oven, add a tight fitting lid or cover tightly with foil, and let it sit for 15 minutes. Remove the salmon from the skillet. Use a wooden spoon to fluff the bulgur. Stir in half of the pomegranate arils, half of the cilantro, and a healthy drizzle of oil. Season to taste with salt and pepper. To serve: Add the bulgur then the salmon. Garnish with avocado, cilantro, and the remaining pomegranate. Drizzle with lime juice. #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #mindfulness #lifestyle#healthybariatricrecipes #Foodpicsitalia #eatwelllivewell #food _empire_ #foodie #foodlover #foodstylist #foodpics #foodphotography #foodart #foodheaven #foodlove #foodim #salmon #bulgur #pomegranate #onepotmeals

Traditional Crepes… I discovered this awesome crepe pan over Easter. This is an easy way to make crepes with no pouring or measuring (no mess) simply dip the hot pan into the batter. Use my amazon affiliate link to get yours now so you have it by Mother’s Day. “Ilsa Manual Crepe pan” https://amzn.to/3QluYTq Below is a simple crepe recipe: Ingredients 2 large eggs 1/2 cup milk 1/2 cup water 1 cup all-purpose flour 1/4 teaspoon salt 2 tablespoons butter, melted Directions Add the eggs to a medium bowl. Gradually add in milk and water, stirring to combine. Add the flour, salt, and melted butter. Continue to whisk to a smooth consistency. Cover with plastic wrap and set in the refrigerator over night. Cooking directions using the crepe pan In this video… Preheat on stove, dip into batter and quickly lift out. Put on burner for a few seconds, until edges become golden and the crepe loses its wet look. Remove the crepe using the spatula to loosen the outer edges first. Cooking instructions without the crepe pan: Heat a lightly oiled griddle over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Serve hot. For the whip topping: Whisk milk or cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners’ sugar and vanilla; continuing to beat until soft peaks form. #CrepeDelight #CrepeRecipe #CrepeMaking #FoodVideo #CookingTutorial #DeliciousCrepe #FrenchCuisine #HomemadeCrepe #Foodie #FoodInspiration #GourmetCrepe #BrunchIdeas #EasyRecipes #FoodPorn #FoodLove #CookingVideo #FoodiesOfInstagram

Sweet Potato Cinnamon Rolls. This is a nice treat using sweet potatoes as a base. Berries are a great compliment to these rolls as the fiber helps with the insulin spike. Recipe: ingredients: 2 sweet potatoes, medium, cooked, peeled and mashed 2 tbsp natural honey 2 cups GF flour 2 tsp baking powder ¼ tsp baking soda FOR THE FILLING ⅓ cup brown sugar 3 tsp cinnamon 2 tbsp extra virgin olive oil Directions: Pre-Heat the oven to 400F. Using a fork carefully poke holes on all sides of the sweet potatoes then place them in a microwave for about 20 minutes depending on size. They need to be soft and mashable. Cool slightly and peel the skin off (the skin will come off easily with your fingers). In a large bowl mash the sweet potatoes with a fork or a masher.  Add the honey and mix until combined. In a separate bowl, combine flour with the baking powder and baking soda. Add the flour to the sweet potato mixture a half a cup at a time, and mix well until a dough is formed. Using your hands knead the dough into a firm ball, ensuring the sweet potato and flour are incorporated.   Once the dough is formed into a firm ball, cover with a tea towel and allow it to rest between 30-60 minutes.  On a floured working surface, roll out the dough into a rectangle, approximately 10 by 15 inches. Brush the dough with a little bit of oil, then sprinkle on the cinnamon and brown sugar. Using a pizza cutter, slice the dough into 1 inch wide strips. Roll into cinnamon rolls.   Place the rolls into a greased baking dish or cast iron pan. Bake for 25 to 30 minutes. #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #BalancedBites #bariatricsurgery #weightloss #mindfulness #mindset #lifestyle #wellness #Foodpicsitalia #eatwelllivewell #sweetpotatoes #cinnamonroll #healthydessert

Spring is here which means get the freshest fruits and vegetables now. So colorful and delicious #freshfruit #fruitlovers #farmersmarket #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #weightloss #mindfulness #mindset #lifestyle #wellness #eatwelllivewell

Tom yum soup This Tom Yum soup has a great blend of sour and salty (and a little heat). If you can’t find the Kaffir lime leaves, you can get them from amazon. Using tofu in this one but shrimp is most common. Recipe: Ingredients: 6 cups broth 2 cups water 2 stalks of lemongrass 1 inch chunk of galangal or ginger peels and sliced 10 kaffir lime leaves Coarsely torn to help release the flavor 6 Thai chilies depending on your heat tolerance. sliced in half or crushed with the side of your knife 5 cloves of garlic roughly chopped 1lb shrimp or any protein you prefer (14oz tofu cubed) 2 cups oyster mushrooms 2 roma tomatoes chopped into wedges 1 medium white onion chopped into wedges 2 teaspoons sugar 4-6 tablespoons of fish sauce (depending on your taste) 4-6 tablespoons of lime juice (depending on your taste) 1 cup cilantro Directions: Cut off the end of the lemongrass then lightly pound to release the flavors (using the back of a chefs knife or a mallet). Slice diagonally into 1 inch strips. In a large stock pot bring the broth and water to a boil. Add lemongrass, galangal (ginger), kaffir lime leaves, garlic and chilies. Cover to release all the herb flavors quicker. Boil for 10 minutes. Add the shrimp (or whatever protein you choose) and reduce heat to low. Add your mushrooms, tomatoes, and onion. Boil the tom yum for about 2 - 3 minutes. Add about 4 tablespoons of fish sauce at first, and 2 teaspoons of sugar (Add more to taste). Continue to boil for 2 minutes then turn off the heat. The mushrooms and onions should be soft. With the heat off add about 4 tablespoons of lime juice to start with. Taste for sour and saltiness, (if desired) add more fish sauce, sugar, or lime juice. Add half of the fresh cilantro. Serve in bowls and garnish with more cilantro, lime wedge, and green onion. #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #weightloss #mindfulness #mindset #lifestyle #wellness #Foodpicsitalia #eatwelllivewell #tomyum #tomyumsoup #lemongrass

Sometimes you just want a simple fritata. Also let me know if you notice that I cut the yellow pepper with my right hand (I’m left handed😃). Fresh and healthy. #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #weightloss #mindfulness #mindset #lifestyle #wellness #healthybariatricrecipes #Foodpicsitalia #eatwelllivewell #johnboosco

Mahi Mahi with black Rice & Edamame Pesto This mahi recipe is a very easy and healthy weeknight dish. Lots of protein, fiber and complex carbs. Adding the black rice rounds out the meal and gives it nice texture. Recipe: Ingredients: 2 tbls fresh lime 1 cup cilantro 3 garlic cloves 10 oz edamame (shelled) divided 2 tbls olive oil 1/4 tsp crushed red pepper flakes 1/4 cup pine nuts toasted 2 tbls water 4- 6oz Mahi Mahi fillets 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp ground coriander 2 tbls avocado oil 4 cups fresh baby spinach 1 cup vegetable stock Directions: In a food processor add cilantro, garlic, lime juice, pine nuts, 1/4 cup edamame, 2 tablespoons oil, water, and red pepper process until smooth set pesto aside. Pre heat oven to 400 degrees. Rinse and dry fish. Season with salt, pepper, and coriander. Drizzle a nonstick sauté pan with avocado oil. When hot add fish and cook 3-4 minutes on each side or until golden. Remove from pan, place on a baking sheet, and finish the fish in the oven. Meanwhile, to the same pan add the spinach and sauté for about 2 minutes. Add remaining edamame and broth then mix in 1/2 cup of the pesto. Cook and stir 2-3 minutes or until spinach wilts and edamame is hot. To serve: To a bowl add the black rice then the edamame pesto and fish. Garnish with diced tomato, salt, and cilantro, lime wedge. Use the remaining pesto as added topping. #QuickMealldeas #EasyRecipeldeas #simplecooking #30MinMeals #WeeknightMealldeas #KitchenTipsAndTricks #MealPrepInspiration #HealthyEats #BudgetMeals #FamilyRecipes #ComfortFoodldeas #LowCarbCooking #InstaFoodie#FoodPhotographylnspo #FoodieFinds #mahimahi #pesto #edamame #Foodpicsitalia #eatwelllivewell

Clam chowder This clam chowder is has less fat and calories. I use almond milk instead of heavy cream. I still get the nice richness in the flavor and texture, remember to stir frequently especially after adding potatoes. Omit the bacon if you want to go vegetarian. You can use canned clams or if you decide on fresh clams get them in frozen section of local fish market. To avoid the frozen clams from getting rubbery, thaw and add them later in the cooking process so they cook through but not overcooked. Recipe: Ingredients: 2 slices thick-cut bacon, chopped 1 tbsp olive oil 1 tbsp unsalted butter 1 yellow onion, chopped 3 medium carrots, chopped 3 medium celery stalks, chopped 4-5 cloves garlic minced 1 tbsp chopped fresh thyme leaves 1 tsp kosher salt ½ tsp freshly ground black pepper 2 tbsp flour (I use gluten free) 2 medium russet (or red) potatoes, peeled and diced 3 cups clam juice 2 cups almond milk, warmed 4 oz chopped clams canned or fresh 1/2 lime Oyster crackers (optional) Garnish: Lime wedges Thyme Directions: If using canned clams, drain. If you’re using frozen clams, thaw. In a large Dutch oven, cook bacon over medium-high heat until the fat is rendered and the bacon is crispy. Remove using a slotted spoon, transfer to a plate lined with paper towel. (If you are omitting the bacon then start here…) Add the olive oil and butter to the pot, followed by the onion, carrot, and celery. Cook for 3 to 4 minutes until the vegetables become tender. Add the garlic, thyme, salt, and pepper, and cook for 2 minutes more. Sprinkle the flour into the pot and stir. Cook for 2 minutes. Add the potatoes and clam juice to the pot. At this point remember to stir frequently as the soup simmers. Bring to a boil and reduce to a simmer; cook for 20 minutes. Stir in the warm milk, clams, and reserved bacon (if using). Bring back to a simmer and cook for 5 minutes more until clams are fully cooked. Add lime and simmer for 2 minutes. #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #BalancedBites #bariatricsurgery #weightloss #mindfulness #mindset #lifestyle #wellness #Foodpicsitalia #eatwelllivewell

Fish taco salad This salad version of fish tacos focuses less on the tortillas and more on the fish and vegetables while still getting the tortilla flavors. This has more protein and fiber than the taco version. Lots of good flavor and color. Fresh and healthy. Recipe: Ingredients: 3-4 corn tortillas 1lb mahi mahi 3 cups Lettuce thinly sliced 2 cups Cabbage (preferably red) thinly sliced White sauce: 1/2 cup Low fat plain yogurt 1/4 cup Mexican crème (watered down plain sour cream) 1 -2 tsp Chili powder depending on your heat tolerance 2 tbls lime juice Salt to taste Pico de gallo: 3-4 quality Tomatoes diced 1/4 cup White onion chopped 1-2 Serrano peppers depending on your heat tolerance chopped 1/2 cup Cilantro chopped 2 tbls Lime juice Garnish: Avocado Cilantro Queso fresco cheese Lime wedges Directions: For the tortillas: Set the oven to 425 degrees. Stack the tortillas and slice in thirds then rotate 90 degrees and cut into small strips. On a baking sheet spread the strips sprinkle with salt and bake 8-10 minutes (depending on your oven and desired crispness). For the pico de gallo: Mix all ingredients in a bowl and let sit to allow the flavors to marinate. For the white sauce: Mix the yogurt, crème, chili powder, lime, and salt. Mix well. In a large bowl mix the lettuce and cabbage. Set aside. On a stove top grill or an outdoor grill, grill the fish until you get the nice browned marks (about 3 minutes) then flip and grill the other side (another 3 minutes depending on the thickness of the fish). To assemble: In a bowl add the lettuce mix then a piece of the mahi. Add the pico de gallo and the white sauce. Garnish with cilantro, queso fresco, tortilla chips, and lime wedges. #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #BalancedBites #bariatricsurgery #weightloss #mindfulness #mindset #lifestyle #wellness #bariatricrecipes #Foodpicsitalia #eatwelllivewell #johnboosco

Tofu lettuce wraps Tofu is very easy to make and versatile. It’s high in protein, fiber and iron. This is the simplest way to make it but from here you can add spices like cumin, turmeric, or any way you want to take your dish. Directions are simple… Rinse and dry the tofu (from here you can marinate it or use a rub). Sauté the tofu in a dry pan tossing frequently until they get golden brown on all sides but still tender in the middle. #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #weightloss #mindfulness #mindset #lifestyle #wellness #healthybariatricrecipes #Foodpicsitalia #eatwelllivewell #food _empire_ #foodie #foodlover #foodstylist #foodpics #foodphotography #foodart #foodheaven #foodlove #foodim #tofu #wraps

I’m so excited! I just got my new Boos Blocks board (complete with the care kit) and can’t wait to use it in my next video. Looks beautiful and a strong board for cutting anything. Follow my Amazon link to get yours. #johnboosco * #KnifeSkills #ChopArt #ChopSkills #KnifeArtistry #ChopWithEase #cheflife #chef #chefplateform #foodie #food #foodphotography #photograph #plate #plating #eatwelllivewell #HealthyEats #CleanEating

Air Fried Potato Chips These air fried potatoes are a great healthier alternative to the regular potato chips. Adding the herbs add more flavor and as they get fried, they toast up really nicely. Just remember to scrape the “herb and cheese fond” from the bucket and add it to the chip bowl. Adding the parmesan cheese finishes off with nice texture and flavor. This is the exact same way to do the sweet potatoes but you can skip the second soaking. Air times and temps vary on your air fryer and your personal preference of doneness. The cook time for the sweet potatoes are a little less. Recipe: Ingredients: 1 large russet potato, peeled cooking spray 1/4 cup rosemary 1/4 cup sage 1/2 cup Parmesan cheese Directions: Set a mandolin on the thinnest level and carefully cut potato into thin slices. Add sliced potatoes to a bowl of water and soak for 15 minutes. Pour out water, cover potatoes with fresh water, and soak for an additional 15 minutes (remember to skip the second soaking for sweet potatoes).  Meanwhile, preheat the air fryer to 400 degrees for 10 minutes. Spray the air fryer basket with cooking spray.  Remove potatoes from the water and dry thoroughly. Add to the air fryer basket, making sure not to overcrowd it. Spray the potatoes with cooking spray. Then add the herbs and cheese.  Air fry potatoes for 8 minutes. Open air fryer and shake/mix potatoes. Cook until potatoes are golden brown, about 7 minutes more. Check to make sure they are not cooking faster and starting to burn. #FoodVibes #FoodieFinds #YummyVideos #FoodieDelights #TastyTreats #FoodieCravings #Foodielnsider #FoodieAdventures #FoodieDiscoveries #FoodiePassion #FoodieJourney #FoodieFaves #FoodieHacks #FoodieTips #FoodieBites #FoodieChronicles #FoodieGoodness #airfryer #healthyalternatives #chips

Tofu with brussel sprouts and almonds Last week I did a baked halibut recipe/reel and had some leftover brussel sprouts so this was a great opportunity to create a quick vegetable and tofu side dish. It’s very flavorful with lots of protein and fiber. This is a great example of how to make use of leftover ingredients. The instructions on making the tofu are included below but I’ll do an instructional reel on this in the next couple days just so it’s out there and useable to everyone. Recipe: Ingredients: 4-5 garlic cloves chopped 2 tbls avocado oil 2 medium shallots chopped 16 oz brussel sprouts shaved 1 large carrot julienned 2 cups fresh quality tomatoes 1 tsp salt 14 oz tofu cubed 1/4 cup sliced almonds 2 tsp lemon Directions: Rinse dry and sauté the tofu in a dry pan tossing frequently until they get golden brown on all sides but still tender in the middle. Set aside. In a large bowl toss the brussel sprouts and carrots. In that same pan add the avocado oil, when hot add the shallots and garlic. Sauté for 2,minutes then add the brussel sprouts and carrots. Sauté 5-6 minutes until the vegetables start to get tender then add the tomatoes and salt stir and sauté for another 2-3 minutes. Add the cooked tofu continue to sauté and add the lemon. Add the almonds and heat through. #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #BalancedBites #weightloss #mindfulness #lifestyle #wellness #wls#healthybariatricrecipes #Foodpicsitalia #eatwelllivewell #food _empire_ #foodie #foodlover #foodstylist #foodblogger #foodpics #foodphotography #foodart #foodheaven #foodlove #brusselsprouts #freshcooking

Halibut with brussel sprouts and fresh tomato This is a fresh and healthy spring dish with lots of protein and fiber. It’s filled with color, texture, and flavor. I’m a big farmers market guy and as spring comes, the markets will get busier with a wide array of fresh, colorful, and nutrient dense vegetables. I use the multi colored tomatoes here which not only adds to the color of the dish but also adds different flavors. Recipe: Ingredients: 4-6oz halibut fillets 2 tbls avocado oil 1 lb brussel sprouts shaved 2 medium carrots julienned 4 large tomatoes (preferably multi colored) sliced 4-5 garlic cloves chopped 2 tbls ginger chopped 1 large red pepper diced 1 large yellow or orange pepper diced 1/4 cup lemon juice 1/4 cup basil chopped Directions: Preheat oven to 425 degrees Rinse and dry the halibut fillets. In a casserole dish add the olive oil. Then add the brussel sprouts and carrots and toss well with the oil. Salt the tomatoes and add them to the dish. If using multi colored then alternated between colors. Add the fish fillets and sprinkle with salt and pepper. Add the garlic and ginger then sprinkle with the peppers. Pour the lemon juice over the peppers and add the basil. Cover the dish with parchment paper and bake in the over 15-20 minutes depending on the thickness of the fish. #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #BalancedBites #weightloss #mindfulness #food #lifestyle #wellness #wls#healthybariatricrecipes #Foodpicsitalia #eatwelllivewell #food _empire_ #foodie #foodlover #foodstylist #foodblogger #foodpics #foodphotography #foodart #foodheaven #foodlove #foodim #halibut #brusselsprouts #freshcooking

Lupini bean salad with asiago cheese, pine nuts, and a balsamic vinaigrette. Spring brings fresh fruits and vegetables which is the perfect time for salads, This is a great Italian style salad with lupini beans full of protein, fiber, and complex carbs. This is a very healthy dish and is perfect to kick off the spring salad season. Oh and btw this salad goes great with a nice Brunello Recipe: Ingredients: 3 cups beans 6 cups fresh arugula 1 cup cherry tomatoes halved 1/4 cup olive oil 1 cup pine nuts (roasted) 2 tbls balsamic vinegar 2 tbls lemons 1/4 cup avocado oil Pinch of salt chopped parsley (optional) red pepper flakes (optional) 1/4 asiago cheese grated with a potato peeler + garnish per serving Directions: In a small hot pan roast the pine nuts for 30-45 seconds stirring constantly. In a medium bowl add the balsamic vinegar, lemon juice, and salt. Whisk as you slowly drizzle the avocado oil into the bowl. In a large bowl add the arugula then pour 1/2 of the vinaigrette and toss well the vinaigrette will start to wilt the arugula which is what you want. Add the Lupini beans, cherry tomatoes, pine nuts, parsley, salt, and asiago cheese. Toss again. Serve in individual bowls, garnish with pepper and asiago cheese. #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #BalancedBites #mindfulness #mindset #lifestyle #wellness #healthybariatricrecipes #Foodpicsitalia #eatwelllivewell #food _empire_ #foodie #foodlover #foodstylist #foodblogger #foodpics #foodphotography #foodart #foodheaven #foodlove #foodim #italiansalad #lupinibeans #asiagocheese #pinenuts #arugula

LENTIL SPINACH Stew WITH LEMON This lentil stew is partially pureed so it gives it a nice “comfort food” feel without the creams and butters. It has a lot of protein, fiber, and very nutrient dense especially if you get the vegetables from the farmers market. Ingredients: 3 tablespoons olive oil 1 onion, diced 1 carrot, peeled and diced 3-4 garlic cloves chopped 1 tablespoon tomato paste 1 1/2 teaspoons cumin 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1/4 teaspoon black pepper 4 cups vegetable stock 1 cup water 1 1/4 cups brown, green or red lentils, rinsed (preferably red or green) 1 bay leaf 2 cups fresh spinach leaves 1/4 cup chopped cilantro 1 whole lemon Directions: In a stock pot heat the olive oil over medium heat. Add the onion, garlic, and carrot. Sauté until the onion softens and starts to turn golden. Add the tomato paste, cumin, cayenne, salt and pepper. Stir and sauté for 2 minutes. Add the vegetable stock, water, lentils and bay leaf. Bring to a simmer then cover the pot, slightly vented. Let the soup cook for about 20-30 minutes until the lentils are soft. Remove the bay leaf and discard. Use an immersion blender to puree the soup halfway, so that it thickens but still has texture. Add the fresh spinach leaves and cilantro. Turn off the heat and stir in fresh lemon juice to taste. Adjust seasonings if desired, and serve. #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #BalancedBites #weightloss #mindfulness #mindset #food #lifestyle #wellness #wls#healthybariatricrecipes #Foodpicsitalia #eatwelllivewell #food _empire_ #foodie #foodlover #foodstylist #toodblogger #foodpics #foodphotography #foodheaven #foodlove #foodim #lentil #lentils

Artichokes with saffron tofu sauce and an olive caper tapenade Artichokes are a great source of protein and fiber. My previous reel was instructional on how to prepare the artichoke this reel is the steaming method (you can also boil, grill, or roast them) along with a couple of fun, flavorful, and easy dipping sauces. Recipe: Ingredients: 14 oz silken tofu 3 tbls lemon juice 1/4 tsp saffron threads 2 tsp dijon mustard 1/2 tsp garlic salt 1/4 tsp cayenne 2 tbls water Directions: Place 2 inches of water in a steamer pot and bring to a boil. Snap off the bottom stem of the artichoke (or use a knife to slice it off)Trim the prickly end of each leaf off with scissors.   Place artichokes in the steamer pot stem end up, cover and cook over medium-high heat for 20-25 minutes or until the leaves peel off the artichoke easily and the base of the artichoke is tender when pierced with a fork.   While the artichokes steam make the sauces. Saffron Tofu: In a small bowl combine the saffron and lemon juice and let sit for about 15 minutes. In a food processor combine the lemon mixture with the rest of the ingredients and pulse until you get a smooth silky texture. Olive caper tapenade: 1/4 cup capers 1/4 c kalamata olives 1/4 c sun dried tomato 1 tbls balsamic vinegar 1/2 c olive oil Combine all ingredients in a food processor and pulse until you get a smooth texture.   When the artichokes are done place them in individual bowls and have a “group” bowl available for the leaves. When eating the large artichokes, you want to pull off the leaves and eat the “meat” off of the bottom half of each leaf, discarding the leaves into the large bowl. Once you’ve eaten all of the leaves, you will have the artichoke heart remaining. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the “choke”) covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into pieces and dip into either sauce to eat. #cheflife #chef #chefplateform #foodie #food #foodphotography #photograph #plate #plating #eatwelllivewell #HealthyEats #CleanEating #funcooking #artichokes #artichoke #vegan #healthyeating

Artichokes are so delicious and really easy to prepare. After these few easy steps you can just boil, roast, or steam them. This ASMR reel is a great instructional video on how to prepare the artichoke. The cooking and sauces reel will be posted in the next couple days. #cheflife #chef #chefplateform #foodie #food #foodphotography #photograph #plate #plating #eatwelllivewell #HealthyEats #CleanEating #funcooking #asmrcooking #artichokes #artichoke #cookingtechniques #vegans #vegan #healthyeating #healthycooking ##bisonmfg

Roasted Carrots with radishes and white beans sauce, In our house we love the farmers market and getting the freshest, vibrant, nutrient dense vegetables they have to offer. The carrots in this recipe are so tender the roasting time was cut almost in half. Adding the nutritional yeast to the sauce adds protein and vitamins and minerals. Recipe: Ingredients: 2 bunches organic carrots with the tops on 1 bunch radishes 1 tsp kosher salt 1/2 tsp paprika 1/2 tsp ground ginger 1/2 tsp garlic powder 1/2 tsp ground cumin 1/4 tsp ground coriander 1/3 cup olive oil Bean sauce: 1 15oz can white beans drained 1 tbls tahini 2 tbls nutritional yeast 1/4c water Garnish: parsley and lemon wedges Directions: Preheat the oven to 425F. Wash the carrots well (if fresh from the farmers market do not peel the skin). Cut the carrots into sticks on the bias 1/4 to 1/2” thick. Slice the radishes. Place the carrots and radishes on a sheet pan. In a small bowl, whisk the salt, paprika, ginger, garlic powder, cumin, and coriander. Then add the olive oil. Pour the spice mixture over the carrots and radishes then toss well. Spread in a single layer (do not over crowd them, use two sheet pans if necessary). Roast for about 12-15 minutes (25 minutes if not using fresh) tossing halfway through, until the carrots are caramelized on the edges, the skins are wrinkled, and the inside is fork tender. While the vegetables roast, add the beans, tahini, nutritional yeast, and water to a blender or food processor and blend into a smooth texture. To serve add the bean sauce to a plate then top with the vegetables and garnish with parsley and a lemon wedge. #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #BalancedBites #mindfulness #mindset #lifestyle #wellness #healthybariatricrecipes #Foodpicsitalia #eatwelllivewell #food _empire_ #foodie #foodlover #foodstylist #foodblogger #foodpics #foodphotography #foodart #foodheaven #foodlove #foodim #farmersmarket #freshveggies

This mussels dish is simple but packed with so much flavor and protein. The white wine (a classic ingredient when making mussels) brings the entire dish together. Adding the broth gives you a nice sauce to spoon, sip, or (better yet) dip a nice fresh piece of sourdough in. Recipe: Ingredients: 1lb mussels 1 Tbsp olive oil 2 Tbsp Butter 2 shallots chopped 4 garlic cloves sliced 2 celery stalks julienned 2 tbsp fresh tarragon leaves 2 medium quality tomatoes chopped 1/2 lemon 1/2 tsp red pepper flakes 1/4 tsp salt 3/4 cup white wine (french chardonnay or a nice sauvignon blanc) 1 cup vegetable broth Garnish with a lemon wedge, parsley, and a nice crusty bread (sourdough) Directions: In a skillet or large pot add olive oil and butter. As the butter starts to brown add in celery, shallots and garlic and cook until fragrant. Add tarragon cook for another 2 minutes then add the tomatoes. Season with salt and add red pepper flakes. Add the wine and stew for about 3 minutes. Add the broth bring to a simmer then add the mussels. Cover for 5-6 minutes then discard the ones that do not open. Remove the mussels and set aside. To serve add 5-6 mussels to a bowl then ladle the sauce over the mussels (making sure you get enough juice to dip the bread in). #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #BalancedBites #weightloss #mindfulness #mindset #food #lifestyle #wellness #wls#healthybariatricrecipes #Foodpicsitalia #eatwelllivewell #food _empire_ #foodie #foodlover #foodstylist #foodblogger #foodpics #foodphotography #foodart #foodheaven #foodlove #foodim #bisonmfg

Butternut squash soup with beans and escarole This soup is another great source of protein and fiber. It’s a very simple and easy weeknight soup, not a lot of chopping and you can get the butternut squash already diced and the supermarket. Adding the balsamic vinegar adds an extra nice flavor. Recipe: Ingredients: 2 tbsp olive oil 1 head escarole, chopped 3 cloves garlic, chopped 1 onion, chopped 2 tsp fresh thyme leaves chopped 1 1/2 tsp kosher salt Freshly ground black pepper 1 (15oz) can good quality diced tomatoes 1 medium butternut squash, peeled and diced 4 cups low-sodium chicken broth 2 tsp balsamic vinegar 1 (15oz) can cannellini beans, drained and rinsed Directions: In a large (5½- to 7/-quart) Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the onion, thyme, and garlic and sauté about 4-5 minutes until the onions soften. Stir in the tomatoes, squash, and broth. Bring soup to a simmer and cook for 20 minutes or until the squash is tender. Purée the soup in a blender (in batches), or leave in the pot and use an immersion blender. Stir in the balsamic vinegar, escarole, and beans. Heat for an additional 5 minutes to warm the beans before serving. #HealthyEats #CleanEating #NutritionNinja #FitFood #HealthyLifestyle #NourishYourBody #GuiltFreeGoodness #BalancedBites #weightloss #mindfulness #mindset #food #lifestyle #wellness #wls#healthybariatricrecipes #Foodpicsitalia #eatwelllivewell #food _empire_ #foodie #foodlover #foodstylist #foodblogger #foodpics #foodphotography #foodart #foodheaven #foodlove #foodim #soups

Cutting the tortillas for tortilla soup. The recipe is below and the full video will be out soon but this video is about technique with the finger placement while cutting the strips. Recipe: 1 1/2 tablespoon vegetable oil 1 small/medium white onion, sliced 4 garlic cloves, peeled and left whole 1 28 can of good quality diced tomatoes 6-7c vegetable stock 8oz mushrooms 8oz shiitake - sliced 1/4 inch 10 tortillas Lime juice Salt Garnish: 1 can Chili in adobo sauce - cut in thin strips Goat cheese Avocado 1 cup Watercress Directions: Heat the oven to 425F. Cut the tortillas in thirds, then cut crosswise into very thin strips. On 2 baking sheets, cover with aluminum foil and spray with oil. Spread the tortilla strips in a single layer and toss to coat evenly. Sprinkle with lime and salt. Bake about 8 minutes then give it a good stir. Then continue to bake checking every 3 minutes until the tortilla strips are golden brown. Take them out, place them in a big bowl, and they will continue to crisp up as they cool. In a medium-large (4-quart) heat the oil over medium. Add the garlic and onion and cook, stirring regularly, until golden about 7-8 minutes. Using a slotted spoon, scoop up the garlic and onion, pressing them against the side of the pan to leave behind as much oil as possible and transfer to a food processor or blender. Set the pan aside. Add the tomatoes to the garlic and onion and process to a smooth puree. Set the saucepan over medium-high heat. When hot, add the pure and stir constantly until it has thickened to the consistency of tomato paste, about 10 minutes. Add the broth and sliced mushrooms and bring to a boil, then partially cover and gently simmer for about 30 minutes. Taste and season with salt. To Serve: In a bowl, first add the goat cheese, avocado, adobo chilis (at this point adjust the chilis to each persons desired heat level). Then ladle the soup and top with tortilla strips and watercress. Before eating give the soup a good stir to let the goat cheese dissolve into the soup. #food _empire_ #food #KnifeSkills #ChopArt #ChopSkills #KnifeArtistry #ChopWithEase #cheflife #eatwelllivewell #HealthyEats #CleanEating

Sea Bass Soup with shiitake and bok choy… I love these simple weeknight meals that are not only really quick and easy, but also very nutritious with lots of protein and fiber. Recipe: Ingredients: 2 tbls avocado oil 1 1/2 lb Sea Bass 2 cups vegetable stock 4 oz Shiitake mushrooms sliced 4 oz red pepper sliced 4 oz scallions sliced 4 oz baby bok choy Garnish Cilantro chopped and2 dabs of chili oil Directions: Preheat oven to 325 degrees. Brush an oven safe sauté pan with olive oil, then add the mushrooms, pepper, scallions, and bok choy. Sauté 4-5 min. Top the vegetables with the sea bass then add the stock. Bring to a boil then place a piece of parchment paper over the pan. Place the oven safe pan into the oven and bake for about 15 minutes. Remove from the oven and ladle the soup into a bowl top with the sea bass and garnish with cilantro, salt, and chili oil. #easyrecipes #quickmeals #simplecooking #weeknightdinners #30minutemeals #QuickMealldeas #HealthyEats #FoodieFinds #FoodieAdventures #FoodieCreators #cheflife #chef #chefplateform #foodie #food #foodphotography #plate #eatwelllivewell #foodim #healthyfish

Grilled Nopales is such a healthy treat. Awesome flavor and color. Adding the jicama gives it more complexity and a nice crunch. This dish has great protein and fiber. #food _empire_ #foodie #foodlover #foodstylist #foodblogger #foodpics #foodphotography #foodpic #foodart #foodheaven #foodlove #foodim #wlscommunity #foodporn #foodphotography #foodphotographyandstyling #cheflife #chef #chefplateform #foodie #food #foodphotography #plate #eatwelllivewell #nopales

This called grapefruit supreme. It’s more common with oranges but it’s a great way to decorate a plate or have a nice snack. #KnifeSkills #ChopArt #ChopSkills #KnifeArtistry #ChopWithEase #cheflife #chef #chefplateform #foodie #food #foodphotography #photograph #plate #plating #eatwelllivewell #HealthyEats #CleanEating

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