Grilled Eggplant Slices

Grilled Eggplant Slices

Ingredients:

ü      1 large eggplant (about 1 ¼ pounds)

ü      2 cloves garlic, minced

ü      3 tablespoons extra virgin olive oil

ü      ¼ teaspoon sea salt

ü      3 tablespoons balsamic vinegar

ü      Freshly grated black pepper

Preparation:

Preheat a gas grill to high, slice eggplant to ½ inch thick.  In a small bowl; mix together the olive oil, balsamic vinegar, garlic, salt & pepper.  Brush both sides of the eggplant slices with the mixture.  Place eggplant on the preheated grill.  If you wish to have nice grill lines, turn only once on each side.  Grill eggplant slices 10 to 14 minutes.

Calories: 87, Fat: 7g, Carbohydrate: 7g, Protein: 1g

Pan Seared Tilapia with Cantaloupe & Avocado Chunky Salsa

Pan Seared Tilapia with Cantaloupe & Avocado Chunky Salsa

Ingredients:

ü      ½ cantaloupe, peeled, seeds removed and diced into very small pieces

ü      2 avocados diced into small cubes

ü      ½ purple onion diced into small pieces

ü      2 tablespoons diced cilantro

ü      ½ lime’s juice

ü      2 fresh tilapia filets

Mix first 5 ingredients together in a bowl, place in fridge.  Heat skillet to medium high heat, rub filets with olive oil.  Sprinkle with cracked pepper and sea salt.  Put 1-2 tablespoons of olive oil in hot pan.  Place filets in skillet once oil is hot.  Quickly sear filets – roughly 3 to 5 minutes per side.  Flip filets to sear other side.  Place filets on plate and top with a good amount of salsa.

Blackened Ahi Tuna

Blackened Ahi Tuna

Make sure you buy the freshest possible sashimi grade tuna and serve it rare or medium rare for the best flavor.  Sear the fish in a cast-iron skillet so that it is cooked on the outside but still pink on the inside.

Ingredients:

ü      4-7oz center cut ahi tuna filets

ü      ½ teaspoon fresh ginger root

ü      ½ oz each, salt & garlic powder

ü      ¼ cup white vinegar

ü      ¼ oz each black pepper, white pepper

ü      1 dash fresh lime juice

ü      1/8 oz each cayenne pepper, thyme, oregano

ü      ¾ cup olive oil

ü      3 tablespoons wasabi

ü      3 fluid ounces water

Preparation:

Preheat cast iron skillet.  Rub filets with Cajun Blackening Spice. Sear both sides (no butter or oil needed) until rare or medium/rare.  Paint plate with Wasabi Vinegar, cut filet into 2 triangular pieces, overlap.

To make Cajun Blackening Spice:

Combine salt, garlic powder, paprika, onion powder, black, white and cayenne pepper, thyme and oregano.  Mix well.

To make Wasabi Vinaigrette:

Combine wasabi with water and put in a blender.  Add grated ginger, garlic, white whine vinegar and lime juice into the blender and drizzle in oil while on high speed.  Adjust seasoning with salt and pepper.

Calories: 507, Fat: 23g, % fat calories: 41%, Carbohydrate: 15g, Protein 62g

Baked Spaghetti Squash

Baked Spaghetti Squash

Ingredients:

• 1 Large Spaghetti Squash
• Salt & pepper to taste

Preheat oven to 375 degrees.  With a long-tined fork, make deep pierces into the skin of the squash in several places and place in a baking dish.  Bake for about 30 minutes, or until the skin is soft to the touch.  Cool for 10 minutes, cut in half lengthwise, and use a spoon to remove the seeds and strings from the center of the squash.  Then use two forks to fluff up the flesh of the squash until you have spaghetti-like strands.  Transfer strands to serving plates and top with butter and herbs or salsa.

Marinara Sauce

Ingredients:

• 2 Tbls. Olive oil
• 2-3 garlic cloves, sliced or minced
• 1 medium onion, finely chopped
• 1 28 oz. can crushed tomatoes (slightly drained)
• 1 cup fresh Italian flat lead parsley, chopped
• ½ cup fresh basil leaves, rolled and thinly sliced
• Salt & pepper to taste

Heat pan on medium high heat and add olive oil, garlic and onions.  Stir until soft then add remaining ingredients.  Stir occasionally and reduce heat to simmer for 10-15 minutes.  Serve over Spaghetti squash, kale, broccoli, chicken or fish.

Pan Seared Tilapia with Cantaloupe and Avocado Chunky Salsa

Ingredients:

• ½ cantaloupe (peeled, seeds removed and diced into very small pieces)
• 2 avocados diced into small cubes
• ½ purple onion diced into small pieces
• 2 tablespoons diced cilantro
• ½ lime’s juice
• 2 fresh tilapia filets

Preparation:

Mix first 5 ingredients together in bowl.  Place in fridge. Heat skillet to medium high heat.  Rub filets with olive oil.  Sprinkle with cracked pepper and sea salt.  Put 1-2 teaspoons of olive oil in hot pan.  Place filets in skillet once oil is hot.  Quickly sear filets – roughly 3 to 5 minutes per side.  Flip filets to sear the other side, place filets on plate and top with a good amount of salsa.

Cool off with a Chilled Cucumber-Red Onion Salad!

Chilled Cucumber-Red Onion Salad

Ingredients:

• 1 large cucumber
• Vinaigrette dressing
• 1/8 to 1/4 medium red onion (thinly sliced)
• 1 tablespoon chopped fresh dill or mint
• 1 plum tomato (thinly sliced) -or- 3-4 cherry tomatoes (halved)

Preparation:

Peel the cucumbers, if desired, and thinly slice them.  Place the slices in a salad bowl, along with the red onion and tomato.  Sprinkle the dill or mint over the salad, then drizzle with the salad dressing and toss well. Cover the bowl and chill in the refrigerator for several for best taste.


Vinaigrette Dressing

Ingredients:

• 2/3 cup olive oil or flax oil
• 1 tablespoon Dijon mustard
• 1/4 cup balsamic vinegar or lemon juice
• 1 clove garlic (minced)
• 1/4 cup water
• herbs to taste

Preparation:

Measure ingredients into a jar with a tight-fitting lid.  Shake vigorously or use a whisk.


Serves 2, recipe can be doubled or tripled.