December 09, 2015

Mahi Fish Tacos with Avocado Cream

December 09, 2015/ sherri d'alessandro

Goooood day my friends! I know, I've been a tad absent lately! This time of year at work is pretty bananas and so I haven't really had any down time. But alas, things are starting to steady so I'm hoping to get back into a more consistent blog rotation again. Cool?

I've had a craving for real fish tacos so I picked up some wild-caught frozen mahi over the weekend. Although fresh is typically best, stocking up on some wild-caught filets can really help keeping a healthy routine. Right? Right!

Let's be honest, what makes this dish is the simple and delightful avocado cream. (Can I put this on everything?) That and the combination of the Mahi with sautéed peppers and onions makes for a mouth watering (and healthy) taco.

NEED: (makes two servings or four tacos)
- Two Mahi filets (another firm white fish will work - try to stick with WILD caught fish)
- One red pepper, slivered
- 1/4 red onion, slivered
- 1 avocado
- Juice of 1 lime
- 4 GMO-free corn tortillas
- Evoo, salt, pepper, to taste

Start to sauté peppers and onions in a sauté pan with a bit of Evoo and salt.

Pat the fish dry and drizzle with Evoo, salt, and pepper. Broil on high until cooked through. (Always pat seafood with paper towels before cooking and seasoning. The extra water could end up boiling it and the taste and texture will be kind of awful.)

In a separate bowl, blend avocado, salt, and lime juice. I used a stick blender but if you don't have one just use a food processor.

Heat tortillas evenly and then stack the goods as you wish. I did put a couple dabs of sriracha on each tortilla for an extra zing but, it's not needed.

Plate and serve. Rob and I flipped over this taste combo. I've made avocado cream in the past but the recipe called for a few extra ingredients that ended up giving it a weird taste. Tonight, I kept it simple and it paid off.

There are so many healthy benefits to this meal including but not limited to: protein, healthy fats, vitamin c, fiber, quercetin, antioxidants, antinflammatory agents, b6, folate, and beta-carotene!

Enjoy and have an awesome Wednesday! Xo

November 13, 2015

15 Minute Meals: Buffalo Chickpea Roll-Ups

November 13, 2015/ sherri d'alessandro

Happy Friday! No Friday Favs today but, I have a recipe. That cool? I'm back with another edition of "15 Minute Meals". What I like about this one in particular is it's perfect for when there's nothing in the kitchen besides a can of chickpeas and some veggies. Also, this one will make my vegetarian friends happy!

First, rinse a can of chickpeas, throw them on a sheet pan with evoo and salt and put in a 425 degree oven for 15 minutes (you could cook them longer for crispier chickpeas). While they cook - chop veggies. Last week, I went with red pepper, tomatoes, cucumber, and iceberg lettuce.

Toss a couple of corn tortillas on the stove to heat them up. If you want a little cheese... add it right on top to get it melty. We had some extra sharp pepperjack lying around from the weekend. It just made sense to add it, amiright?

Toss the toasted chickpeas in buffalo sauce. Then, mix all of the ingredients togther (and some feta) and place on the heated tortillas. A convenient tip: use iceberg lettuce and cut into cups so that all of the ingreients stay together. Or, you could simply do lettuce wraps instead of roll-ups. My recipes are flexible, you know?

That's about it! Easy, tasty, and healthy. Have THE BEST weekend! xo

November 04, 2015

Bits & Bites #10

November 04, 2015/ sherri d'alessandro

Hi guys! I'm here with another edition of "Bits & Bites"! Does anyone else feel like this week is flying? Work has been especially busy lately and I've been trying to make sure that my lunches are organized so that I'm not hitting up the Whole Foods hot/cold bar. Even though I make pretty healthy decisions when I buy lunch at Whole Foods... I know that I still make better decisions AND save money when I pack a lunch.

Speaking of packing a lunch... I think it's a good time to share ideas from "Bits & BItes" because I've been noticing all of the delectable little treats in the supermarkets lately. There's cider donuts, egg nog, chowders and creamy soups, pumpkin flavored friggin' everything (could care less about pumpkin - I know - it's basically un-american). Anyway, it can be hard to avoid this stuff this time of year because not only is it delicious but, it also has a seasonal/emotional connection that is tough to ignore. My advice? Stick to your guns, only dabble in what you love, and save it for the weekends.

Now, let's get into my eats as of late, shall we?

Simple lunch... HB egg and baked sweet potato. This is very easy to food prep and is a great source of fuel for pre and post workouts.

Random dinner: Tortillas with hummus, swiss chard from my garden, other veggies, feta, and crushed red pepper. This one is vegetarian and so simple.

Whole Foods Hot/Cold Bar Lunch: Lettuce, pulled chicken, quinoa, veggies, salsa, and a sprinkle of cheese.

This lunch has been a staple for the last couple of weeks because it's so simple and surprisingly filling. Two HB eggs, 1 honeycrisp apple and a generous tbs or so of almond butter.

This dinner is becoming a staple, as well. My mom's quinoa and ground turkey stuffed peppers. So good, so healthy, and so filling.

Dinner: Randomly put together Asian noodle bowl with ground turkey, rice noodles, arugula, and tomatoes. The seasoning staples I use for Asian noodle bowls are as follows: generous amount of rice vinegar, low sodium soy sauce, sriracha, garlic, sesame oil, and ginger if I have it.