Baked Sesame Nile Perch

After an amazing long weekend with my visitor from Dubai, the blog is back in action. I have so many great updates about life, love, work, and more, but I am going to have to pace myself! My old schedule of 4-5 posts per week is a bit unrealistic these days given my new routine in Stamford. We are officially in busy season at work, and I also am balancing a few health coaching clients. Things are going great, but I am excited to keep sharing new healthy recipes with all of my followers.

One of the stranger highlights of the past weekend was when Ry and I were watching Nik Wallenda walk across the Grand Canyon on a tight rope with no support, harness, or safety net. It was probably the most absurd thing I have ever seen. Besides the fact that it seemed impossible for something like that to be real, I could not get over how many times he praised Jesus, King of all Kings, his true savior. I can only imagine that he was deep in the meditative zone and using his spirituality to get across, but this was just hilarious. Thanks to Mal for sending me the recap... apparently I am not the only one who noticed: http://nymag.com/daily/intelligencer/2013/06/video-wallenda-jesus-tightrope-grand-canyon-video.html

Tonight's recipe is a new fish I tried from Fairway a few weeks back. The friendly fish man convinced me to switch up my typical order and try out the Nile perch. I then found out that Nile perch grows to be over 6 feet long and 400 pounds. This puts the average Biggest Loser contestant to shame, so I had to go for it. It also sounded hardcore (and was on sale of course), so I couldn't go wrong. The fish is mild and flaky but thicker than the average white fish (think cod, tilapia, etc.). It needs to cook longer than your typical fish, but it was well worth it. The flavor was fresh and rich, and it was a bit meatier than other fish. I served mine over a simple spinach and tomato salad, but you can serve it as is with a side of roasted veggies or a quiona salad. Give it a try next time you see it at your fish counter!

Baked Sesame Nile Perch: Serves 2-3, Prep time: 5 min, Cook time: 30 min

Ingredients:
- 1 pound wild nile perch
- olive oil
- fine sea salt, pepper, and garlic powder
- sesame seeds

Instructions:
1. Preheat oven to 375 degrees
2. Rinse perch and pat dry with paper towels
3. Lightly drizzle with olive oil and then season with sea sale, pepper, and garlic powder
4. Coat the fish with sesame seeds
5. Put the fish on a foil-lined pan
6. Bake for 30 minutes or until fish flakes easily with a fork

  

  

Pomegranate Mint Cauliflower Rice

Happy Memorial Day! I thoroughly enjoyed the 3-day weekend, and I now have a completed garden on my terrace complete with carrots, tomatoes, peppers, beets, and lettuce. The picture to the right is the start of my carrots just 3 weekends ago. I will post the updated picture this week, and you won't even believe your eyes! I think I shed a tear (or three) when I saw the first sprouts. I am getting a lot of slack from friends and family for talking to my garden, but I am absolutely convinced that the morning pep talks are really doing the trick. I have always wanted a garden, so I am taking advantage of my outdoor space and am fully committed to loving my plants unconditionally until they grow. I will have updates throughout the spring and summer and hope to make some exciting recipes with my home-grown veggies in a couple of months. Since patience is a virtue I do not have, this is the perfect activity to me. Waiting 70 days for a carrot will certainly be a first, and I'm sure the experience will be useful if I can translate the newfound patience to other aspects in my life.

Tonight's recipe is a wonderful side dish for any upcoming BBQ or get-together. The fresh mint and pomegranate seeds give the "rice" a fresh burst of flavor with every bite. Enjoy the flavors of Spring, and don't forget to tell your plants that you love them!

Pomegranate Mint Cauliflower Rice: Serves 4-6, Prep time: 10 min, Cook time: 15 min

Ingredients:
- 1 large head cauliflower, roughly chopped
- 1 Tbsp. coconut oil or olive oil
- 1 medium sweet onion, chopped
- sea salt, pepper, and garlic powder
- 2 Tbsp. fresh mint, finely chopped
- 1/3 cup fresh pomegranate seeds

Instructions:
1. Heat oil over medium heat
2. Sautee the onion for about 10 minutes until translucent
3. Meanwhile, pulse the chopped cauliflower for a few seconds in the food processor until it makes a rice-like consistency
4. Add the "rice" to the onions, stir well, and cover for 10 minutes
5. Season with salt, pepper, and garlic powder to taste
6. Toss with fresh mint and pomegranate seeds

  

  

Cinnamon Apple Onion Pork Chops

It is a cozy rainy Sunday in CT today. I was planning on planting the rest of my garden today, but it may need to wait until the rain stops. In the meantime, my carrots are growing (there are over 20 sprouting!). I don't have a solid plan for today because I was planning to celebrate winning the Powerball with my family. It looks like I will have to get back to reality, do some cooking, get some work done, and get ready for another busy week. 

Today's recipe is a sweet and savory pork chop dish. I can't even remember the last time I made pork chops, but I wanted to switch it up. I love sweet onions and fruit in absolutely everything, so this is a great dish. You could also make this type of recipe in the crockpot if you prefer, but I chose to pan sear and then bake in the oven. This is a great meal for a rainy Sunday. Hope you enjoy!

Cinnamon Apple Onion Pork Chops: Serves: 2, Prep time: 10 min, Cook time: 45 min

Ingredients:
- 2 organic pork chops (I used boneless)
- 1 Tbsp. coconut oil
- 1 sweet onion, sliced
- 1 apple, chopped
- sea salt and pepper
- 1 tsp. cinnamon
- 1/3 cup organic vegetable broth (I used Pacific)

Instructions:
1. Preheat oven to 350 degrees
2. Heat coconut oil over medium heat
3. Season pork chops with salt and pepper on both sides
4. Brown the chops in the oil for about 2 minutes on each side
5. Remove chops from the pan and cover with foil
6. Add the onions to the pan with the oil
7. Cook until soft, about 10 minutes
8. Add apples and cook another 5 minutes
9. Add cinnamon and broth, bring to a boil, and then simmer for 3 minutes until reduced
10. Put chops in a baking dish topped with the apple/onion mixture
11. Bake 20-25 minutes until cooked through

    

Sweet & Salty Fried Plantains

Today marks a huge day in history folks. When I was watering my beloved carrots this morning, I saw about 15 tiny little sprouts of green sticking up through the soil. It turns out that I may just have a green thumb after all! I have lasted over 10 days without digging them up to view (and ruin) any progress, and the patience has paid off. I think 2013 is the year of patience for me; I always knew that good things come to those who wait, but I always say that patience is a virtue that I don't have. Planting a garden is a perfect experiment for me, because I couldn't be more excited to make a meal with home-grown food. I am learning to package up that excitement and distract myself and enjoy my life in the meantime as I wait for 70 slow days for mature carrots! 

Since my patience is being tested in so many aspects of my life this year, sometimes I just need a quick fix! Tonight's recipe is the perfect example. This recipe is simple, quick, and delicious. You can buy the pre-made plantain chips from whole foods, but 1) they aren't as good as homemade, and 2) there is just no way to buy them without eating the whole tub (I dare you). With this recipe you can make as little as a few slices or as many to feed a hungry group of friends at your next party. Either way, you can't go wrong, and you will be going back for more!

Sweet & Salty Fried Plantains: Serves: Varies, Prep time: 5 min, Cook time: 5 min

Ingredients:
- Yellow Plantain(s)
- Coconut oil
- Fine sea salt and pepper

Instructions:
1. Heat coconut oil over medium-high heat
2. Peel and slice plantains to desired thickness
3. Add plantains into hot oil and season lightly with salt and pepper
4. Cook for 2 minutes
5. Flip plantains and re-season with salt and pepper
6. Cook for another 2 minutes and then remove onto a dish with paper towel to drain
7. Eat up because they won't last!

  

Sauteed Kale & Kumatos

Happy Mother's Day! I couldn't be more blessed in the Mom department. Over the years, my mom and I have gotten closer and closer, and I cannot imagine my life without her. She knows me inside and out and has been by my side through absolutely everything. She is one special lady, and she really has taught me how to be a superwoman in every way. She has managed to be a dedicated (and strict) mother, an amazing nurse, an X-rated comedian, an all-star athlete, a fantastic wife, and a loving sister/aunt/friend/etc. Distance may separate us, but nothing could make us any closer. 

I used to hate that my Mom was always right. She was right about every (ex) boyfriend, every big (and little) decision, and the fact that things will always turn out the way they are supposed to. Now I love that I know she is always right, because it makes things a whole lot easier. She promised me when I was a little girl that I would like tomatoes one day, and I promised her I wouldn't. Clearly she was right, and here I am popping a taste of every type of tomato I can get my hands on. Today's recipe is a healthy and delicious side dish to make for your mom (she deserves it!). Kumato tomatoes are a great alternative to your standard pick, and the colors and flavors really compliment the kale. Try it out and let me know what you think!

Sauteed Kale & Kumatos: Serves: 2, Prep time: 5 min, Cook time: 10 min

Ingredients:
- 1 bunch organic lacinto kale (or other kale of choice), chopped
- 1 tsp. coconut oil
- fine sea salt, pepper, and garlic powder
- 2 kumato tomatoes, sliced

Instructions:
1. Heat coconut oil over medium heat
2. Add kale, and cook until soft (about 5-7 minutes)
3. Season lightly with salt, pepper, and garlic powder
4. Top with sliced kumatos 

  

Raspberry Hazelnut Spinach

Today was a great day. I got lots of good news, crossed off some huge items on my to-do list at work, and visited with Joann and her little man Tyler after work. Tomorrow is Friday which is even better, and I am looking forward to the weekend. No major plans at the moment, but I am hoping to take my bike out for another spin if the rain holds out. I went for a ride last weekend for the first real ride in about 2 years. Mal and I used to be pros when we biked every morning before work in our old life. Apparently when you take 2 years off, it isn't nearly as easy. As I finished the first monster hill, I was off the saddle huffing and puffing like a 500-lb. man with asthma. Clearly a beautiful site, and I decided one loop was enough (when the original plan was three). I am determined to build back up to our daily 15-mile rides full of hills before the summer ends. Mal will be back in Stamford for the summer, and I only have 6 more days until she arrives. Reunited again, I am sure we will conquer the biking along with everything else that comes our way! I apologize in advance to my die-hard paleo readers if I am eating delicious baked goods from SoNo Baking Company, bagel sandwiches and cinnamon rolls from Liz Sue, and some good old-fashioned rice pudding from the grocery store. If it happens, just remember... she made me do it!

Raspberry Hazelnut Spinach: Serves 4, Prep time: 5 min, Cook time: 10 min

Ingredients:
- 5 cups spinach
- 1 tsp. coconut oil
- 1 small container raspberries (about 1 cup)
- 1/2 cup chopped hazelnuts

Instructions:
1. Lay chopped hazelnuts on a foil-lined pan
2. Toast nuts for 2-3 minutes, watching carefully so they don't burn
3. Heat coconut oil over medium heat
4. Add spinach and cook until wilted (about 5 minutes)
5. Top sauteed spinach with toasted hazelnuts and fresh raspberries

  

CPG Soup

WHAT a day! I decided my team at work deserved a little home-cooked goodness to kick off our busy season and have a little team bonding. After about ten back-to-back meetings, I left work early, went to the grocery store, and cooked for 2.5 hours straight. I went with a belated Cinco de Mayo theme and made fajitas, guacamole, mango salsa, Mexican stuffed mushrooms, and spiced cantaloupe. We had a great time, and I just finished over an hour of cleaning dishes. Luckily I prepped all my blogposts over the weekend after my insane cooking spree, so I have a great soup to share tonight. The "CPG" stands for carrots, peppers, and greens (not that creative, sorry). I had a ton of leftover veggies (still perfecting meal planning and my new routine), so I figured I would make some soup. Ironically, as I was cooking the carrots, my mom sent me this picture of her with her Kentucky Derby hat with carrots attached to the top. Leave it to the girl from the Bronx to make the most creative (ridiculous) Derby hat. While she didn't win the hat contest she entered, the woman who did win didn't actually make her hat (she borrowed one from a friend!). In my mind, that makes my mom the winner. I am proud to say that I have learned a lot from my mom over the years - everything from my passion of cooking to a love of crazy costumes!

CPG Soup: Serves: 4-5, Prep time: 20 min, Cook time: 50 min

Ingredients:

- 1 Tbsp. coconut oil

- 1 large sweet onion, chopped- 10-12 cloves of garlic, chopped (one large head)- 1 pound baby carrots- 3 sweet peppers, chopped (I used 1 red, 1 yellow, & 1 orange)
- 1 bunch organic rainbow chard, chopped

- 2 quarts organic vegetable broth (I used Pacific)

- 1 bunch organic beet greens, chopped

Instructions:

1. Heat coconut oil over medium heat

2. Add onion and garlic, and cook for 10 minutes until lightly golden brown
3. Add carrots and peppers and cook for another 5 minutes, stirring frequently
4. Add vegetable stock and bring to a boil
5. Cover pot and reduce heat to a simmer for 30 minutes
6. Add greens and cook another 5 minutes

7. Remove pot from heat and blend with an immersion blender (or food processor/blender)
8. Serve immediately or let cool and serve later - tastes best after it has a chance to sit for a few hours or overnight in the fridge!