Brothy Rice & Bok Choy with Acorn Squash

Baby bok choy is brought to a whole new level in this delicious soup! Everything is prepared separately so it’s great for meal preps or to be saved for later.

Brothy bok choy and rice

Baby bok choy is brought to a whole new level in this delicious soup! Everything is prepared separately so it’s great for meal preps or to be saved for later.

  • Servings: 2
  • Difficulty: Easy
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Ingredients


1 Acorn Squash, Sliced Into 1-Inch Wedges
1 Tablespoon Olive Oil
4 Cups Vegetable Or Chicken Broth
3 Heads Baby Bok Choy, Divided Into Leaves
2 Cups Cooked White Rice
4 Ounces Store-Bought Teriyaki Tofu, Sliced
2 Scallions, Minced
Fresh Cilantro, For Serving

Directions


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the acorn squash wedges with the oil and a large pinch of salt to coat. Roast for 15-20 minutes, until golden brown, flipping halfway through.
  3. Bring the broth to a simmer in a large pot on the stove. When the broth reaches a simmer, add the bok choy and simmer until the leaves are wilted about 2-3 minutes. Season to taste with salt and pepper.
  4. Divide the rice between serving bowls. Top with bok choy, roasted squash, and sliced tofu. Pour in broth and garnish with sliced scallions and cilantro.

Miami Inspired Fish Sandwich with Creamy Red Cabbage Slaw

Miami has such fresh delicious food and it is common to see many people enjoying a red snapper sandwich by the water. The creamy red cabbage slaw gives it some extra spice and richness, along with an amazing crunch!

Fish Sandwich

Miami has such fresh delicious food and it is common to see many people enjoying a red snapper sandwich by the water. The creamy red cabbage slaw gives it some extra spice and richness, along with an amazing crunch!

  • Servings: 1 Sandwich
  • Difficulty: Easy
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Ingredients


½ Head Of Red Cabbage
2 Tablespoons Chopped Cilantro
1 Tablespoon Lime Juice
1 Tablespoon Mayo
1 Teaspoon Sambal Olek
1 Fillet Of Red Snapper
1 Teaspoon Flour
1 Roll
Old Bay Aioli:
1 Tablespoon Mayo
1 Teaspoon Old Bay
1 Teaspoon Chopped Cilantro

Directions


  1. Combine the red cabbage, salt, lime juice, sambal (Indonesian chili sauce), mayo, and cilantro in a small bowl and mix thoroughly. Set aside
  2. Make sure to check for pin bones and then season the snapper fillet. Season fillet with salt, pepper, flour and cook on high heat with oil in a non-stick pan. Make sure to place the skin side down. Each side should take about 3 min.
  3. Make the old bay aioli by mixing the mayo, old bay, and chopped cilantro.
  4. Spread the old bay aioli on both sides of the bread, then place the creamy red cabbage slaw, and finish with the fish. Cut in half and enjoy!

Miso Slaw

Ok now we know not everyone isn’t a fan of slaw. It’s great to pair along with tacos or seafood! But this isn’t you same ole’ same ole’ slaw! This is “oh my goodness this is amazing!” type slaw.

Ok now we know not everyone isn’t a fan of slaw. It’s great to pair along with tacos or seafood! But this is not you same ole’ same ole’ slaw! This is “oh my goodness this is amazing!” type slaw. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Tablespoon White Miso

1 Tablespoon Minced Ginger

2 Tablespoons Soy Sauce

2 Tablespoon Rice Vinegar

1 Teaspoon Chili Garlic Sauce

½ Head Green Cabbage, Sliced Very Thinly Or Shredded In A Food Processor

½ Cup Minced Cilantro

2 Scallions, Minced

2 Tablespoons White Sesame Seeds

Directions

1.     In a large bowl, whisk together the miso, ginger, soy sauce, rice vinegar, and chili garlic sauce until the miso is dissolved. 

2.     Add the cabbage, cilantro, and scallions (reserving some for garnish), and toss to coat fully in the dressing. Garnish with reserved scallions, cilantro, and sesame seeds. 

Black Bean Confetti Salsa

This bright crunchy delicious salsa is a wonderful appetizer to set out for any occasion or to keep around for a quick snack! You can serve with tortilla chips, plantain chips or on fish tacos! For best results let the salsa sit in the fridge for a few hours before serving!

This bright crunchy delicious salsa is a wonderful appetizer to set out for any occasion or to keep around for a quick snack! You can serve with tortilla chips, plantain chips or on fish tacos! For best results let the salsa sit in the fridge for a few hours before serving!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

7 Mini Sweet Peppers, Trimmed And Diced

1 15-Ounce Can Black Beans, Drained And Rinsed

¼ Sweet Onion, Diced

¼ Cup Minced Cilantro

1 Lime, Juiced

2 Tablespoons Olive Oil

1 Teaspoon Sriracha (optional)

½ Teaspoon Salt, To Taste

Directions

  1. Combine all of the ingredients in a serving bowl. Season to taste with salt and/or more lime juice. Serve with tortilla chips.

Serrano Pepper Salsa

This homemade salsa recipe is great to have on hand! You can put it on your breakfast eggs, meats, in soups or on everyone’s favorite, tacos! This salsa can be kept for up to six days in the refrigerator.

This homemade salsa recipe is great to have on hand! You can put it on your breakfast eggs, meats, in soups or on everyone’s favorite, tacos! This salsa can be kept for up to six days in the refrigerator.

  • Servings: 6 Ounces
  • Difficulty: Easy
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Ingredients

10 Serrano Peppers

½ Red Or Sweet Onion, Sliced Thinly

1 Tablespoon Olive Oil

½ Tablespoon Honey

½ Lime, Juiced

¼ Cup Cilantro

Directions

  1. Preheat the broiler and place a rack in the top of the oven. 
  2. On a baking sheet, toss the peppers and onions with the olive oil and a big pinch of salt. Place under the broiler for 5-10 minutes, tossing regularly, until the peppers are blistered on all sides. Keep a close eye on them, as all broilers differ. 
  3. Remove from the oven and let cool a bit. 
  4. Transfer the peppers and onions to a high-speed blender, along with the honey, lime juice, cilantro, and ¼ cup water. Pulse until you have a uniform, chunky consistency. Season to taste with salt. 

Napa Cabbage Dumpling Wraps

Dumplings with a twist! Napa cabbage gives the flavorful pork filling a refreshing crunch. Not only is this recipe delicious, it’s also keto friendly and perfect too throw in the dinner rotation!

Dumplings with a twist! Napa cabbage gives the flavorful pork filling a refreshing crunch. Not only is this recipe delicious, it’s also keto friendly and perfect too throw in the dinner rotation!  

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Small Head Napa Cabbage

2 Tablespoons Canola Oil

1 Pound Ground Pork

3 Garlic Cloves, Minced

5 Scallions, Sliced Thinly

2 Inches Fresh Ginger, Peeled And Minced

½ 1 Teaspoon Crushed Red Pepper Flakes, To Taste

3 Tablespoons Soy Sauce

2 Eggs, Whisked

1 Bunch Fresh Cilantro, Minced

Directions

  1. Remove the 10 largest cabbage leaves from the head of napa. Trim the tough ends off the leaves (about 1-2 inches from the bottom).
  2. Thinly slice the remaining cabbage leaves, so you have about 2 cups of shredded cabbage (you may not need the entire cabbage).
  3. Heat the oil in a large skillet over medium heat. Add the pork and cook, breaking it up into small pieces with a wooden spoon, for about 3 minutes. It doesn’t have to be cooked all the way through. Add the shredded cabbage, garlic, scallions, ginger, and red pepper flakes and cook until the cabbage softened about 5 minutes. Stir in the soy sauce. 
  4. Reduce the heat to medium-low and push the pork mixture to one side of the skillet. Add in the eggs and quickly stir them into the pork mixture until just combined. Turn off the heat. Season to taste with salt and red pepper flakes.
  5. Microwave the cabbage leaves for 30 seconds to one minute to soften. 
  6. To serve, fill the cabbage leaves with dumpling filling and garnish with fresh cilantro and sliced scallions. 

Spiced Serrano Wings

Inspired by South American flavors, these spicy chicken wings get an extra kick of heat with the help of serrano chili peppers. If you love buffalo wings these will surely impress your taste buds!

Inspired by South American flavors, these spicy chicken wings get an extra kick of heat with the help of serrano chili peppers. If you love buffalo wings these will surely impress your taste buds! 

  • Servings: 6
  • Difficulty: Easy
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Ingredients

1 Pound Chicken Wings

2 Serrano Chilies Deseeded And Chopped

2 Cloves Of Garlic 

1 Orange Juiced

2 Limes Juiced

½ Tablespoon Honey

1 Teaspoon Salt

1 Teaspoon Pepper

1 Teaspoon Chili Powder

½ Teaspoon Cumin

1 Tablespoon Oil

2 Tablespoon Chopped Cilantro

Lemon Wedges (Optional)

Directions

1.     Preheat the oven to 400.

2.     Add all the ingredients except the chicken wings to a food processor. Pulse about 7 times. Transfer the sauce to a large mixing bowl and mix well with the wings. Every wing should be thoroughly coated in sauce.

3.     Transfer the wings to a baking sheet lined with parchment and bake in the oven for 25 min or until the internal temperature reads 175 degrees. 

4.     Garnish the wings with sliced lemon and serrano chili slices.

Minestrone Soup

This easy to make Minestrone soup is loaded with hearty vegetables and packed with flavor! It’s quick to make on the stove stop and perfect to when you want a delicious bowl of soup.

This easy to make Minestrone soup is loaded with hearty vegetables and packed with flavor! It’s quick to make on the stove stop and perfect to when you want a delicious bowl of soup. 

  • Servings: 6
  • Difficulty: Easy
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Ingredients

1 Tablespoon Olive Oil

1 Leek, Sliced Into ¼-Inch Half Moons

2 Carrots, Peeled And Cut Into ½-Inch Pieces

3 Celery Stalks, Peeled And Cut Into ½-Inch Pieces

2 Small Yellow Squash, Cut Into ¼-Inch Half Moons

4 Garlic Cloves, Minced Parmesan Rind, Optional

1 Sweet Potato, Diced

1 15-Ounce Can Diced Tomatoes 

6 Cups Vegetable Or Beef Broth

1 Can Cannellini Beans, Drained And Rinsed

1 Cup Elbow Pasta

2 Cups Chopped Kale

½ Lemon, Juiced

Grated Parmesan For Garnish

Fresh Cilantro, Chopped For Garnish

Directions

  1. In a large stockpot, heat the olive oil over medium heat. Add the leek, carrots, celery, squash, garlic, and 1 teaspoon salt and sauté for 5-7 minutes, until softened. 
  2. Stir in the parmesan rind (optional), sweet potato, tomatoes, and their liquid, broth, and beans, and bring to a simmer. 
  3. Cover and simmer for 10 minutes, then stir in the pasta. Cook for another 7 minutes, until the pasta is tender. 
  4. Turn off the heat and stir in the kale and lemon juice. Cover until the kale is wilted. Season to taste with salt and pepper. 
  5. Serve with parmesan and cilantro. 

Seared Tuna Steaks with Mango Salsa

What can be better than flavorful, vibrant mango salsa topped over Tuna! The spicy flavor from the jalapeno complements the sweetness of the mango creating a delicious whirlwind of flavors when paired with the Tuna!

What can be better than flavorful, vibrant mango salsa topped over Tuna! The spicy flavor from the jalapeno complements the sweetness of the mango creating a delicious whirlwind of flavors when paired with the Tuna!

  • Servings: 4
  • Difficulty: easy
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Ingredients

½ Mango, Diced

½ Jalapeño, Minced

1 Yellow or Red Heirloom Tomato, Diced

1 Small or ½ Large Cucumber, Diced

1 Lime, Juiced

½ Cup Chopped Cilantro

2 Tuna Steaks

Salt and Pepper to Taste

1 Tablespoon Canola Oil

Directions

  1. In a bowl, combine the mango, jalapeño, tomato, cucumber, lime juice, cilantro, and a big pinch of salt.
  2. Pat the tuna dry and sprinkle a generous amount of salt and pepper.
  3. Heat a large skillet with the canola oil. When hot, place the tuna steaks into the skillet and sear for 2 minutes per side for medium-rare.
  4. Serve the tuna with salsa.

Lentil Dal with Kale

This dish is a great tasty way to incorporate Healthy hearty Kale into your diet. With a great deal of herbs, spices and vegetables the flavor is irresistible! Leaving your taste buds wanting more!

This dish is a great tasty way to incorporate Healthy Hearty Kale into your diet. With a great deal of herbs, spices and vegetables the flavor is irresistible! Leaving your taste buds wanting more!

  • Servings: 4
  • Difficulty: easy
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Ingredients

1 Tablespoon Coconut or Vegetable Oil

1 Teaspoon Cumin Seeds

½ Teaspoon Ground Turmeric

1 Teaspoon Fennel Seeds

1 Yellow Onion, Diced

1 Inch Ginger, Minced

2 Garlic Cloves, Minced

1 Cup Green Lentils

1 13.5-Ounce Can Coconut Milk

1 Cup Chicken or Vegetable Stock

2 Dried Chile Peppers

1 Bunch Kale, Destemmed and Roughly Chopped

1 Lime

Fresh Cilantro

Salt and pepper, to Taste

Directions

  1. In a medium saucepan, heat the oil. Add the cumin seeds, turmeric, and fennel seeds and toast, stirring constantly, until fragrant, about 1 minute.
  2. Add the onion, ginger, and garlic to the skillet and cook until softened, about 5 minutes.
  3. Add the Lentils, Coconut Milk, Stock, Dried Peppers and ½ teaspoon Salt to the saucepan. Adjust heat to medium, cover, and simmer for about 20 minutes, until the Lentils are tender.
  4. Stir in the Kale and cook for another 5 minutes, until wilted.
  5. Squeeze in the Lime Juice, season with Salt, and Red Pepper Flakes. Top with Cilantro to serve.