Tilapia with Quinoa and Veggies!

tilapia

You’ll Need:

1 large tilapia fillet

Olive oil cooking spray

3-4 lemon slices

1/2 teaspoon garlic powder

1/2 teaspoon basil

1/2 teaspoon rosemary

pinch of oregano

salt and pepper to taste

1/4 cup quinoa or whole grain brown rice

Veggie of choice (preferably green)

How to:

Preheat oven to 400

Spray oven safe dish with a little olive oil, and place fish into dish. Sprinkle spices and seasonings on top place lemon slices inside dish as well.

Bake for about 15- 20 min. Until cooked all the way through.

Cook quinoa or brown rice according to package and steam your veggies! add a little salt and pepper to taste!

quinoa

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Zucchini Bread!!! (dairy-free,egg-free, gluten-free, vegan)

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LOVE Zucchini Bread!!! SO ..here’s a more healthier option when it comes to some yummy bread for maybe a party or even a small snack!

You’ll Need:

3 Zucchinis (shredded)

2 tablespoons of ground flax seed mixed with 5 tablespoons of water in a separate small bowl (this is your “eggs”)

1 1/2 cups of Gluten free flour (or if you don’t need it to be gluten free, another great option is whole wheat flour)

1/2 cup Olive oil.

1/2 teaspoon salt

1/2 cup agave nectar

2 teaspoons of pure vanilla extract

2 teaspoons cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

(Optional ingredients include: Raisins, Walnuts, Chocolate chips…get creative!!)

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How to:

Pre-heat oven to 350

In very small bowl, mix flax sees and water in bowl and set aside so it gets thicker and kind of “goopy”

Next, in large bowl, mix olive oil, vanilla, cinnamon, agave, “egg” mixture, salt and shredded zucchini into bowl. Mix well.

Then add Flour, baking soda and baking powder into same bowl and mix until all ingredients are wet.

Coat baking pan with cooking spray, and pour mixture into blow and bake for about 20-30 min depending on how big the pan is. Bake till a toothpick or knife comes out clean without mixture on it.

** I cut a slice and topped it with a tiny drizzle of natural honey** So good**

YUMMMMMMMM!

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Roasted Asparagus with Lemon and Chives (WW)

aspaspa

You’ll Need

1 (1 pound) bunch of asparagus, trimmed at the ends

2 teaspoons of olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon lemon juice

2 tablespoons of chopped fresh chives

  • Preheat oven to 425 F
  • Put asparagus into shallow roasting pan. drizzle oil over asparagus and sprinkle with salt and pepper, toss to coat evenly .
  • Place in oven, shaking pan occasionally until tender and browned in spots ( About 20 min) .
  • Transfer asparagus to platter and sprinkle lemon juice and chives on top.

SERVES 4 :   WW points 1    PER SERVING: 4-6 spears

(Note: I took this out of a Weight watchers cookbook, I did not make this recipe up on my own…. besides recipes are meant to be shared 🙂 )

Grilled Pork Chops with asparagus and baby potatoes

dinner

(Serves 4)

You’ll need:

4 Pork Chops

Seasoning or marinade of choice (I used a little natural BBQ sauce, garlic powder, oregano, rosemary and cilantro)

1 container of sliced mushrooms

1 group of fresh asparagus

2 lbs.  of baby potatoes  (like Yukon or red potatoes)

2 tablespoons of EVOO (Extra Virgin Olive Oil)

Preheat oven to 450. And light your grill!

Marinate or spice the meat according to directions of as preferred. and place on grill.  (Grill till centers aren’t pink anymore)

Wash, trim the ends and place the asparagus into a steamer bowl above a pot of boiling water and cover. (steam till tender)

Sauté mushrooms in small skillet till tender. (I like to  use olive oil or a dairy and soy free butter called Earth Balance. You can find it at any grocery store pretty much)

(Put potatoes into large bowl, and mix with EEVO, a dash of salt and pepper, oregano, and a little garlic if you like into the mix, and toss potatoes around till they are covered with mixture. Transfer potatoes to large baking sheet and spread out evenly. Roast potatoes will they are nice and golden and soft in the center.

Once all is cooked .. serve!. And top your Pork chop with the mushrooms! YUMMMMMM