Cut raw fish into bite size pieces and place in deep dish and cover with lime juice. Refrigerate for at least 8 hours or overnight. Then add all remaining ingredients. Refrigerate until serving time. Drain, reserve liquid, and serve.Keeps well, so don’t throw away juice when serving. Keep it to put leftovers in. It is the soaking in the lime juice which “cooks” the fish. I can eat this every day, love it !

White fish, Orange Roughy or Halibut

2 (4 to 6 oz each) sockeye salmon fillets

2 green bell peppers, sliced

½ onion, sliced

1 yellow zucchini, sliced

4 garlic cloves, minced

2 tablespoon olive oil

1 tablespoon capers

1 teaspoon thyme or oregano

1 lemon wedges

salt and pepper to taste

Directions

Wash the fish in cold water and pat it dry with paper a towel.

Place 1 tablespoon olive oil in a large skillet pan over medium-high heat. Stir in the onion for 5 minutes, add green peppers, zucchini, salt and pepper until they are tender, but not very cooked.

In the same time place 1 tablespoon olive oil in a another large skillet over medium- high heat. Stir in garlic and capers. Season salmon fillets on both sides with salt, pepper, thyme or oregano. Place fillets in pan and cook for 10 minutes cooking to brown on both sides.

Place the salmon on a serving dish, add the vegetables on top, garnish with lemon wedges. Wonderful excellent healthy dinner for 2.

Tomatoes and chilies, along with garlic and onion are very popular flavorings in Mexican cuisine and are meld into many traditional Mexican food recipes. many Mexican foods are low in calories and fat, but high in vitamins and minerals. When making Mexican foods, you should use fresh ingredients for the best flavor.

Serves 7-8

Ingredients

2 organic chicken breast, cut in pieces

1 small onion, chopped

2 garlic cloves, chopped

1 teaspoon Mexican Spice Blend

salt and pepper

6 tortilla

1 cup shredded cheddar cheese or feta cheese

1 tablespoon olive oil

Sauce

1 tablespoon olive oil

1 can stewed tomatoes

3 tomatoes, chopped

1 onion, chopped

2 cloves garlic, minced

4 whole green chiles, seeded and coarsely chopped

chili  (optional)

Directions

Coat large saute pan with 1 tablespoon olive oil, add onion, garlic and chicken, Season with salt and pepper and mexican spice . Brown chicken over medium heat, allow 10 minutes each side. Remove chicken to a platter, allow to cool.

Sauce

Saute onion and garlic in a large saute pan with oil, until tender. Add green chiles , combine and add tomatoes, canned tomatoes, salt and pepper, saute 2 minutes. If you would like more spices add more chili.

Dip each tortilla in tomato sauce on both sides. Pull chicken breasts apart by hand into shredded strips. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filing, place 7-8 enchiladas in oven proof pan with seam side down. Top with remaining sauce and cheddar cheese or feta cheese. I used feta cheese in this recipe.

Preheat the oven to 350 degree F and bake for 10 15 minutes , until cheese melts.

Also garnish with scallion, sour cream or chopped tomatoes before serving, if you wish.

Ingredients

1 medium pumpkin
4 cups water
1 tablespoon extra virgin olive oil
Method

Preheat oven to 260°F. Cut off top 3 to 4 inches of pumpkin then scoop out seeds onto a clean work surface. Discard stringy fiber from seeds along with any seeds that are split or cracked then transfer to a strainer and rinse well. (You should have about 2 cups of seeds.)

In a medium pot, bring water to a boil. Add seeds, reduce heat and boil gently for 10 minutes. Drain well then transfer to a paper towel-lined sheet tray and pat dry.

Transfer seeds to a medium bowl, toss with oil and spread out in a single layer on a large baking sheet. Roast seeds, stirring every 10 minutes or so, until just crisp and golden brown, about 1 hour total. (They will become crispier as they cool.) Set aside to let cool completely then shell or eat whole. Delicious healthy snack with lot’s of vitamins.

Serves: 2
Ingredients:
1 tablespoon butter
4 eggs
fleur de sel ( or sea salt) & pepper
2 tablespoons of buttermilk
½ avocado, pitted and sliced into small chunks
4 tablespoons ricotta cheese
1 tablespoon of truffle oil (or more to taste)

Try an Asian- inspired slaw of shredded cabbage, cashews and a lime and sesame oil- vinaigrette. When wrapped in a perforated plastic bag in the fridge, it can be stored for two weeks.

Prep: Snip off tough outer leaves; cut off top quarter and trim off woody stem.
Grill: Halve artichokes, scoop out the choke if necessary, then toss with 1 tablespoon extra-virgin olive oil and 1/2 teaspoon kosher salt. Preheat grill. Place the artichokes over direct, medium-high heat and cook, turning once or twice, until tender, about 8 minutes.

Its that easy and delicious.

nocoupons

• 10 ounces pre-washed baby spinach
• 2 slices bacon, finely chopped
• 3 ounces Canadian bacon, finely chopped
• 2 teaspoons olive oil
• 1/2 red onion, sliced (about 1 cup)
• 1 pound button mushrooms, coarsely chopped
• 1 cup apple cider
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper

Directions

Place spinach into a large bowl. Cook bacon in a large skillet over medium heat for about 4 minutes, or until it is just crispy. Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently. Remove meat from pan and place on a plate lined with paper towels. Drain any remaining fat from the skillet. Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly. Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes. Put onions and mushrooms on top of the spinach. Add apple cider and vinegar to the skillet and turn the heat up to medium-high. Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8 to 10 minutes or until cider is reduced to about 1/2 cup. Whisk in mustard, salt and pepper, to taste. Pour warm cider dressing over the mushrooms and spinach and toss until the vegetables are well coated. Sprinkle the bacon on top and serve.

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 clove garlic
• 2 tablespoons tahini
• 1/4 cup fresh parsley leaves
• 6 fresh basil leaves
• 1 medium scallion, chopped
• 1 tablespoon chopped fresh dill
• 1 teaspoon honey
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt
• 1/3 cup extra-virgin olive oil
• Options for dipping: carrot sticks, sliced cucumber and whole-wheat pita chips

Directions

Place ingredients in a food processor fitted with a steel blade and pulse until smooth.

Serve with dippers.