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Dinner

Baked Mahi Mahi Tacos

Servings: 4 tacos

Ingredients:

  • 2 Mahi-Mahi filet (thawed)

  • 4 corn tortillas

  • 1 cup shredded lettuce

  • 1 avocado

  • 1/4 cup plain Greek yogurt

  • 2 tbsp water

  • 1/2 tsp paprika

  • 1/4 tsp crushed pepper

  • pinch of salt

Instructions:

  1. Baked the  Mahi-Mahi filets at 350°F for 30 minutes or until flakey. 

  2. In a bowl, mix the Greek yogurt and water.

  3. In a low heat pan, place the tortilla to warm up.

  4. Put the tortilla on a plate and add shredded lettuce, baked fish filet, and avocado.

  5. Top each taco with paprika, crushed red pepper, and salt.

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Recipe courtesy to Christine from Jar of lemons

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Recipe courtesy to Erin from Well Plated

Tofu stir-fry

Serving size: 3-4 

Ingredients:

  • 2 (14 ounce) package extra firm tofu drained and cubed

  • 1 tbsp canola/grapeseed oil

  • 3 tbsp low-sodium soy sauce 

  • 3 large garlic minced 

  • 1 small bunch of green onions finely chopped 

  • 1 tbsp fresh minced ginger

  • Optional- 1-2 tsp chilli paste

  • 10 ounces baby spinach 

  • 2 tbsp roasted sesame seeds

  • 2 tsp sesame oil 

  • cooked brown rice

Instructions:​

  1. In a large nonstick skillet, heat the canola oil in medium-high heat. Add the tofu and drizzle 1 tbsp soy sauce. Sauté until the tofu until golden brown.

  2. Add the garlic, 2/3 of the green onions, ginger, chilli paste, and the remaining 2 tbsp of soy sauce. Stir until fragrant. 

  3.  Add the spinach a handful at a time and stir until wilt. Stir in the sesame seeds and the sesame oil. Sprinkle the rest of the green onion on top. 

  4. Serve with hot brown rice.

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Baked Salmon 

Serving size: 4 

Ingredients

  • 4 salmon fillet (about 6 ounces each)

  • 2 tbsp olive oil 

  • 1/2 tsp salt to taste

  • 1/4 tsp black pepper

  • 2 tsp minced garlic

  • 1 tsp Italian herb seasoning

  • 1 medium lemon

  • cooked brown rice

Instructions:

  1. Preheat oven to 400°F and grease a large baking pan. Lay the salmon fillet onto the pan and season with salt and pepper. 

  2. In a small bowl, stir garlic, olive oil, Italian herbs, and juice 1/2 lemon. Spoon the mixture all over the fillet. 

  3. Thinly sliced the other 1/2 lemon and top on each piece of salmon.

  4. Bake for 15-18 minutes until salmon is flakey when pulled apart with a fork.

  5. Garnish with fresh thyme or parsley if desired. 

  6. Serve with brown rice.  

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Recipe courtesy to Creme De La Crumb

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Recipe courtesy to Adventures in Cooking

Creamy Bow-Tie Pasta with Mushrooms and Asparagus

Ingredients:

  • ​1 lb bow-tie pasta 

  • 1 tbsp olive oil 

  • 3 clvoes garlic minced

  • 3 tbsp butter

  • 1 lb asparagus trimmed, cut into 1 inch long piece 

  • 6 oz brown button mushroom cut to 1/2 inch slices 

  • 1/2 cup whole milk

  • 1/4 cup cream

  • 1 tbsp flour 

  • 1/2 cup finely grated parmesan 

  • 1/4 cup grated swiss cheese

  • 1/2 tsp salt 

  • 1/4 tsp pepper 

Instructions:

  1. ​Boil the bow-tie pasta based on package instruction. Drizzle with olive oil and set aside.

  2. Melt the butter in a large pan. Add garlic and cook for 3 minutes. Add the asparagus and cook for 5 minutes. Add the mushrooms and cook until it begins to wrinkle. Remove the pan and set aside

  3. In a small sauce pan, warm the milk and cream until hot but not boiling. Whisk in flour until smooth and thickened. Add the grated cheese, salt and pepper. Stir until the cheese melted. 

  4. Add the pasta and sauce to the pan with mushroom and asparagus. Toss until all the ingredients are mixed. 

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