It’s been 3 weeks since I last shared a recipe. 3 weeks!! This break wasn’t intentional but suddenly one week turned into 2 then into 3 until I realized how fast time had passed. Maybe deep down inside I just needed time to “unplug” for a few days without realizing it. Maybe I wasn’t in the mood to blog about food since what I was eating wasn’t worth sharing. I think it was a little bit of both but I’m so glad I’m over it now! Regarding the latter, I mentioned before that I was dieting since I had gotten too fluffy (for my comfort zone) late last year so for the past few weeks I was working on doing damage control and being on a diet is not a pleasant process. No matter how balanced you make your diet, it still sucks! Some people may like to eat at a deficit but not me… no ma’am.
Having said that, I’m happy to announce that I’m done with that! I reached my goal weight and I’m back to eating at maintenance calories just the way I like itEven though they say it’s healthy not to worry about what the scale says, I also think it’s important to keep yourself within a healthy weight range so those ugly pounds don’t sneak up on you one day.
The recipe for this pan-fried filet, finished with a white-wine butter sauce laced with lemons, capers, and shallots, is adapted from Rick Moonen’s “Fish Without a Doubt”. You can use any flaky white fish like Dover Sole, Tilapia or Trout. For this dish I used Trout (skin on one side) since it’s usually the one available at my Farmer’s Market grocery store.
I try to cook fish at least once a week and honestly this is one of my favorite ways to prepare fish lately. The only thing I can complain about is that the house smells like fish for two days afterwards! I open windows to let the house air out and light candles but sometimes the smell lingers a little longer than I want. Do you have any tricks to make your house not smell like fish after cooking? Other than to grill the fish outside obviously
The recipe for this pan-fried fillet, finished with a white-wine butter sauce laced with lemons, capers, and shallots, is adapted from Rick Moonen's "Fish Without a Doubt" book. You can use any flaky white fish like Dover Sole, Tilapia or Trout
Author: Fit, Fun & Delish!
4 - 6 oz skinless fillets Trout (If you can't find skinless, use with skin on one side)
Kosher salt & ground pepper to taste
½ cup flour
¼ cup canola oil
4 Tablespoons unsalted butter
1 large shallot, minced
½ lemon, thinly sliced
¼ cup dry white wine
2 Tablespoons capers
Pat fillets dry with paper towels and season with salt & pepper; dredge in flour and set aside.
Heat 2 tablespoons oil and 1 tablespoon butter in a 12" skilled over high heat.
Cook 2 fillets, flipping once, until golden and cooked through. About 2 minutes per side.
Transfer to a plate.
Wipe skillet clean and repeat with remaining oil, 1 tablespoon butter and the other two fillets.
Add 1 tablespoon butter, shallots and lemon to skillet. Cook until shallot is soft - about 1 - 2 minutes.
Add wine; cook scraping up browned bits from pan.
Add remaining butter, the capers, salt & pepper.
Cook until sauce is slightly thick; spoon over fish.
Hi friends! I decided to share this quick recipe at the last minute for your weekend eats. I made these Rosemary Croutons for our salad today along with homemade Balsamic Vinaigrette. I’ll be sharing that one soon since I don’t like to keep awesome recipes to myself…. sharing is caring right?
I started making my own croutons last year and now I’m hooked! They’re addicting so consider this a warning
Here’s a tip – if you won’t be using the remaining loaf soon, cut the cubes and freeze them. That way you can make fresh croutons as needed the day you’ll be eating them.
ne of my goals for 2015 was to simplify my life and let go of things that have no real meaning or add value to it. So far I’ve done pretty good and slowly but surely I’m getting rid of things I collected over the years but couldn’t part with (for no apparent reason). I’m learning to relax a little more and not be “busy” all the time, but I’m still working on the mental aspect since my brain likes to think 3 things at a time! Let me clarify – I think this is a trait of a creative person and not someone with A.D.D. !! Okay, I just wanted to get that out of way
Speaking of simplifying……..I’ve been thinking quite a bit about the direction I want to go with this little blog of mine. I get a lot of requests from companies to do sponsored blog posts. For those of you that are not familiar with this, a sponsored blog post is where I feature a specific product and I get compensated for that. In other words, an advertisement disguised as a blog post. After much thought and consideration, I decided NOT to do ANY sponsored blog posts for a specific product. The work and effort involved is not worth my time. Luckily I have a pretty awesome job where I get compensated well so I’m not looking to make a living from their sponsorships. I will continue to have the ads on the sidebar (I hope you don’t mind them) since it helps me pay for some of the expenses that it takes to run a blog.
Having said that, I will continue to share my passion and reason for my blog: “talk” about foods that inspire me each and every day. These recipes are what we eat at home and what I love sharing with friends and family. Nothing extravagant. Just simple healthy food with the ocasional indulgent meal.
Normally carnitas are very fatty and I would not consider them as a healthy dish! That’s due to the type of meat you cook and how much fat you include in it. Using lean pork, in this case tenderloin, will reduce the fat and all you have left is a dish that consists of lean protein. The spiciness of these carnitas comes from the chipotle pepper and the pineapple salsa gives a great blend of spicy and sweet flavor to the tacos. I hope you enjoy it!
As far as calories goes for this recipe, it’s hard to set a specific number since what you put in your tacos will vary that number. I usually get tortillas with the lowest amount of calories since I’m a big eater and try to get the most volume for my calories ;). Make these delicious carnitas and serve them as tacos. Add this delicious pineapple salsa, avocado, pickled onions and a splash or lime juice and you’re set!
Just know that 4 oz of lean pork tenderloin is: 120 calories / 2.5 g / 1 g carbs / 23 g protein
This salsa has been slightly adapted from my mango salsa shown here
Author: Fit, Fun & Delish!
Serves: 3 cups
For the salsa:
1 cup fresh or canned pineapple, diced
2 roma tomates, diced
¼ cup white or red onion, finely chopped
½ red pepper, roasted & finely chopped
1 jalapeño pepper, seeded and finely chopped
¼ cup fresh cilantro, finely chopped
2 Tbsp fresh lime juice
2 Tbsp extra-virgin olive oil, divided
Kosher salt & pepper to taste
To roast the red pepper, brush lightly with 1 tablespoon olive oil and place on a heated grill or directly on the gas stove burner. Grill until the skin is completely wrinkled and the peppers are charred, turning them twice during roasting. About 10 minutes total.
Remove from grill/stove and immediately cover it tightly with aluminum foil. Set aside for 10 minutes, or until the peppers are cool enough to handle.
Remove the peels and seeds. Chop finely.
In a large bowl, combine all ingredients and toss to combine. Cover and refrigerate until ready to serve.
Hi peeps! How are you all doing? It’s Thursday and I know you’re all happy since it’s almost the weekend! I don’t have big plans other than getting the house ready for a guest that will be staying with us for a few days next week. I’m one of those weird people that gets all stressed out before company arrives since I want my house to be perfect. I actually start deep cleaning many days in advance but somehow I still manage to be doing last minute things. I promised myself this time will be different….I’ll tell you how that goes next week
I have considered hiring a cleaning person to help me at least once a month but I’m still hesitant. Knowing me, I’ll be cleaning the house for the cleaning lady! I don’t mind cleaning at all, in fact, I enjoy it! Between my full time job, cooking dinner (not every night but at least 3 to 4), part time portrait photography business and this lovely blog, I find it hard to keep up and cleaning is the least of my priorities. I still do it. Don’t get me wrong but I would rather be doing other fun things ;).
I don’t know why people get intimidated by crepes. They are one of the easiest thing to make! I really like them since they don’t require lots of flavor to be good and are not overly sweet. This helps the filling or topping be the star! Mixing berries gives this dish an extra depth of flavors that you would not find using one type of berry otherwise. However, using one type of berry does not make it much less delicious.
These crepes were inspired by a recipe that my mother in law shared with me. I made a few adaptations to make them healthier just the way I like them and I’m sure you will too
1 to 2 packets of no calorie sweetener (I use stevia)
1.5 teaspoons cornstarch
4 egg whites
⅓ cup white whole wheat flour
¾ cup almond milk
½ tsp. almond or vanilla extract (your preference)
Dissolve the cornstarch in 1 tablespoon of water, set aside.
In small saucepan, add the berries, water, and sweetener to a boil. Reduce heat.
Stir in cornstarch mixture. Bring back to boil over medium-low heat and cook until thick and bubbly. Turn off heat.
In a medium bowl add the eggs and salt. Beat with a whisk until light and frothy. Whisk in flour and combine thoroughly, making sure any lumps are broken up and batter is smooth. Add almond milk and almond/vanilla extract. Blend thoroughly.
Coat with cooking spray and heat an 8-inch nonstick skillet over medium-high heat.
Add ⅓ cup of the batter and move the pan in a circular pattern to coat it with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.