It is very hard to get good seafood in a land locked state such as Arizona. So when I see wild caught seafood on sale, I try to take advantage of it! Despite lack of good seafood, our whole family does love it, even our sons.
This Sesame Ginger Ahi Tuna is really quick to make–you could even work it in as a weeknight meal!
I marinate the fish with a mixture of tamari, sesame oil, chili garlic sauce, lime juice and ginger. I just put the ingredients in my Ninja blending cup and put the fish and marinade in a ziploc bag.
You can let it sit for as little as 30 minutes, but we prefer a couple of hours or more.
Next, my husband grills this rare to medium rare. We do like sushi around here! But if you are squeamish about this, feel free to grill longer, but I feel it takes away some of the flavor.
While the ahi is marinating, I prepared roasted broccoli and steamed brown rice. I seasoned the broccoli with the same flavors as the...
Living in Arizona, summer weather comes early. It’s been in the 70’s and 80’s here in March, so I was inspired to create an easy side dish incorporating grilled zucchini and summer squash.
This grilled summer squash, corn and pesto salad is a great addition to your meal prep routine, for a potluck or summer barbeque.
I wanted to try my hand at making homemade vegan pesto, which was way easier than I realized, and decided it would make a good addition to this dish. The pesto was so easy, I just threw all the ingredients in a food processor and it was ready in minutes! I was able to freeze the rest for using in future recipes.
I halved the zucchini and squash, placed them in a ziploc bag, added olive oil, white wine vinegar and some Italian seasoning.
My husband grilled the squash for a few minutes until crisp tender, but you could easily broil them instead.
Corn is not yet is season, so I used a bag of frozen corn....
I used to HATE coleslaw. It stems from being forced to eat the miracle whip laden coleslaw at daycare when I was a kid. It wasn’t until recently I was brave enough to try it again. Imagine my surprise that coleslaw can actually be DELICIOUS with the right ingredients! This crispy coleslaw with orange vinaigrette and pepitas is perfect for your next summer barbeque!
My secret weapon is the orange muscat champagne vinegar I found at Trader Joe’s.
If you can’t find it, an easy swap is fresh or bottled orange juice combined with white wine vinegar.
It just has a hint of cumin in the dressing and it pairs well with my smoky citrus spatchedcocked chicken. If you don’t know what pepitas are, they are pumpkin seeds! The add a little extra texture to the slaw.
My oldest son is obsessed with Spanish Rice. However, I am always trying to find ways to sneak more veggies into his diet. This Spanish Cauliflower Rice is inspired from our favorite Mexican takeout place, but is a healthy, grain free alternative to that classic dish.
I cut a head of cauliflower into florets, washed and then pulsed them in a food processor. However, if you are super rushed on time or just do not want to mess with those extra steps, pick up some frozen cauliflower rice at Trader Joe’s or from Bird’s Eye at your local grocery store.
To season this dish, I used my own homemade taco seasoning blend that is preservative and MSG free. It’s great to have on hand for my Green Chile Chicken Stew and for a quick turkey taco meat. This Spanish Cauliflower Rice is perfect for Taco Tuesday, or for the base of a homemade burrito bowl.
Do you make cauliflower rice? What is your favorite way to prepare it?
Turkey burgers do not have to be dry and tasteless. In fact, these juicy grilled turkey burgers are so flavorful, you will not miss beef a bit! The last time I made these on a group camping trip, I had people asking me to come be their personal chef. As always, whenever my husband and I make meals, we always make extra to eat during the week. These reheat up well and the kids like them!
The secret weapon to make them juicy and moist is very surprising–a flax egg.
I discovered this because I have a food sensitivity to eggs. Most turkey burger recipes have an egg to serve as a binder, but I needed a substitute. You make a flax egg by soaking one tablespoon of ground flax seed in three tablespoons of warm water. Stir and let it sit for about ten minutes. The flax egg made them more moist than the egg!
These burgers are also gluten free, as I use oat flour as an additional binder instead of panko. So you have an added bonus of flax...
Brown rice, coconut milk, lime and Cilantro Jalapeno Lime RA seasoning blend combine to make a quick, family friendly side dish in the Instant pot! This will pair well with Slow Cooker Green Chile Shredded Chicken and Crockpot Pork Carnitas. Reminiscent of Chipolte Lime Rice, this dish will be a instant favorite in your meal prep menu.
You could also make this with white rice, but I prefer short grain brown rice for the added fiber and nutrients. I use Cilantro Jalapeno Lime RA seasoning blend to make the prep time easier and the dish more flavorful. If you do not have this spice blend, I would add a couple cloves of minced garlic, lime zest and a minced jalapeno instead. If you would like to try the Cilantro Jalapeno Lime RA seasoning blend, you can receive 10% off at checkout with the code Hilary10. All multi-pack orders receive free shipping!
I don’t know about you, but I have a hard time getting my kids to eat vegetables. I’m always on the lookout for healthy recipes for veggies that my kids will eat! I found a recipe for crispy sea salt and vinegar cauliflower “popcorn” from Blissful Basil a year or so ago and the whole family loved it. I currently have cut vinegar out of my diet, but wanted to make my own version of this dish. I came up with crispy lemon pepper cauliflower and it was another home run! It’s dairy, gluten and egg free.
This side dish is so easy to make. You just cut up the head of cauliflower and put it in a gallon Ziploc bag. The key is to cut the cauliflower into smaller pieces. You can cut it even smaller than I did in the picture and that results in more crispiness. Add the lemon juice, coconut oil, oat flour and lemon pepper, shake and pop in the oven!
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