Tilapia with Mango Salsa
Category: Weight Loss
Citrus Baked Salmon with Sautéed Spinach
Citrus Baked Salmon with Sautéed Spinach
Ingredients
- 1 lb salmon
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Spinach
- 8 cups baby spinach
- 1 cup cherry tomatoes (sliced)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tsp olive oil
Mandarin Orange Sauce
- 1 cup mandarin oranges (drained)
- 2 tbsp coco aminos (or soy sauce)
Instructions
Salmon
- Preheat your oven to 400F
- Season the salmon with paprika, garlic powder, onion powder, and salt and pepper covering the whole surface area of the salmon
- Place the salmon on a sheet pan. Drizzle it with half of the olive oil and place it in the oven for 12-15 minutes until it cooks through
Spinach
- While the salmon is cooking, add oil to a saute pan on medium-high heat and saute the spinach until wilted. Season with garlic powder and salt and pepper
- Once the spinach softens, add the cherry tomatoes
- Remove from the pan and set aside in a serving dish
Mandarin Orange Sauce
- Add more oil to the pan and add the mandarin oranges to the saute pan on medium heat and cook until the juices thicken (about 3 to 5 minutes). Season with garlic powder, paprika, and coco aminos. Add salt and pepper to preferred taste
- When the salmon is finished cooking remove it from the oven and place on a serving dish. Serve with the sauteed spinach and top it off withT the mandarin orange sauce
Smoked Salmon and Fruit Salad
Smoked salmon with fruit salad sounds like an unlikely pairing however if you haven’t tried it you will be amazed. The smoky, salty salmon mixes perfectly with the medley of fruit. The fruit brings out the flavor of the salmon and the salmon highlights the sweetness of the fruits. This fruit salad is filled rich with Omega-3 fatty acids, high in protein and has a abundance of antioxidants.
This smoked salmon salad is a refreshing and low calorie meal that can be prepped simply by cutting fruits and slicing salmon. Zero cooking makes this an attractive option for anyone less than cooking inclined or meal prepping for a day without access to a stove.
Smoked Salmon and Fruit Salad
Equipment
- knife
- cutting board
- mixing bowl
Ingredients
- 1 package (4 ounces) smoked salmon
- 1 each avocado (diced)
- 1/2 cup strawberries (sliced)
- 1/2 cup blueberries
- 1/2 cup cherry toatoes (sliced)
- 4 cups salad mix
- 4 tbsp choice of vinaigrette dressing
- salt and pepper (as needed)
Instructions
- In a bowl place the salad mix at the bottom
- Add the red onions, cherry tomatoes, and diced avocado, strawberries, and blueberries, and smoked salmon
- Drizzle the salad on top with your favorite vinaigrette dressing
Shrimp Cocktail Salad
Shrimp Cocktail Salad
Equipment
- knife
- cutting board
- mixing bowl
Ingredients
- 10 ounces pre-cooked cooked shrimp
- 1 each avocado (diced)
- 2 each peaches (sliced)
- 1/4 cups red onions (diced)
- 1/2 cups cherry tomatoes (sliced)
- 4 cups kale salad mix
- 4 tbsp choice of vinaigrette
- salt and pepper (as needed)
Instructions
- In a bowl place the baby kale salad mix at the bottom
- Add the red onions, cherry tomatoes, and diced avocado, and shrimp cocktail
- Drizzle the salad on top with your favorite vinaigrette dressing
Beef Taco with Jicama Tortillas
Beef Taco with Jicama Tortillas
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 10 ounces lean ground beef
- 1 package pre-sliced jicama tortillas packages typically come with 10-12 slices
- 1/4 cup white onions (diced)
- 1/2 cup cherry tomatoes (sliced)
- 1/2 cup cilantro (chopped)
- 1 each lime
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1 tbsp olive oil
Instructions
Cooking Method:
- Add 1 tbsp of olive oil to saute pan on medium-high heat. Add the diced onions and season with a pinch of salt. Saute the onions until they soften and turn translucent (about 1 to 2 minutes).
- Then add the ground beef and break it into smaller pieces. Add the spices and continue to stir the ground beef until it has turned golden brown.
- Add sliced cherry tomatoes fresh cilantro to the ground beef mixture and mix well.
- Serve the beef mixture in the jicama tortilla. Squeeze fresh lime juice on each taco. You can also use two tortillas per serving if the tortilla slices are too thin.
Beef Stir Fry with Squash Noodles
Beef Stir Fry with Squash Noodles
Equipment
- knife
- cutting board
- spatula
- wok (or saute pan)
Ingredients
- 12 oz beef strips
- 2 cups squash spirals
- 1 cup broccoli
- 1/4 cup red onions (diced)
- 2 tbsp coco aminos
- 1 tbsp garlic (minced)
- 1/4 tsp onion powder
- 1 tbsp olive oil
- 1 tsp sesame oil
Instructions
- Add oil to the wok on medium-high heat and saute the red onions and sprinkle with a pinch of salt. Continue to cook the onion until it softens and turns transclucent.
- Add the beef strips and cook for 3 to 4 minutes until it is cooked through. Add the garlic and season with salt
- Then pour in the coco amino sauce, and mix well.
- Add the broccoli and saute for 2 to 3 minutes
- Add the squash spirals and saute for 3 to 4 minutes until tender
Beef Taco Salad
Beef Taco Salad
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 10 ounces lean ground beef
- 1/2 each white onion
- 2 each avocados
- 1 each yellow bell pepper
- 1 each red bell pepper
- 1/4 cup cherry tomatoes
- 1 cup cucumber
- 4 cups salad mix
- 1/4 cup chopped cilantro
- 4 tbsp choice of vinaigrette dressing
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1 tbsp olive oil
- 1/8 tsp salt
Instructions
- Cut bell peppers in small squares, chop the cilantro, dice the onions, slice the cherries in half, and dice the avocados
- Add olive oil to saute pan on medium-high heat and saute the oniosn until they soften
- Next, add the ground beef and continue to cook it until it is golden brown (about 6 to 7 minutes)
- Add fresh cilantro to the ground beef mixture
- Once the ground beef is cooked, remove from the heat and set aside.
- In a bowl place the salad mix at the bottom
- Add the bell peppers, cherry tomatoes, and diced avocado, cucumbers, and ground beef mixture.
- Drizzle the salad on top with your favorite vinaigrette dressing
Roasted Radish with Cherry Tomatoes
Roasted Radish with Cherry Tomatoes
Equipment
- knife
- cutting board
- sheet pan
- oven
Ingredients
- 6 oz radish (diced)
- 1 cup cherry tomatoes (sliced)
- 1 each lemon
- 1/4 cup cilantro (chopped)
- 1/4 tsp italian seasoning
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425F
- Season the radish with Italian seasoning, paprika, onion powder, garlic powder, and salt. Then, coat it with olive oil
- Place the radish on a sheet pan and cook in the oven for 15-20 minutes until golden brown
- Remove from the oven and place on a serving dish
- Add the cherry tomatoes on top and squeeze with lemon
Sautéed Brussel Sprouts
Sautéed Brussel Sprouts
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 10 oz brussels sprouts (pre-sliced)
- 1/4 cup red onions (diced)
- 2 cloves garlic (minced)
- 1/4 cup coco aminos or soy sauce
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp pepper
Instructions
- Add oil to the saute pan on medium-high heat and saute the red onions until they soften
- Then add the brussels sprouts and garlic. Season with garlic powder and pepper, and coco aminos (or soy sauce). Saute the mixture for 3 to 5 minutes.
- Once the brussel sprouts softens, remove from the pan and place on a serving dish.
Roasted Broccolini with Dried Cranberries
Roasted Broccolini with Dried Cranberries
Equipment
- knife
- cutting board
- sheet pan
Ingredients
- 6 oz broccolini
- 1/4 cup red onions (diced)
- 1/4 cup balsamic vinegar
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1/4 cup dried cranberries
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat your oven to 400F
- Place the broccolini on a sheet pan and top it off with the red onion and garlic.
- Season with onion powder, garlic powder, salt, and pepper
- Coat the broccolini with olive oil and balsamic vinegar
- Cook in the oven for 15-20 minutes until crispy and roasted
- Before serving, top it off with dried cranberries
Tilapia with Mango Salsa
Equipment
Ingredients
Instructions