Category Archives: Dinner/Lunch

RED SNAPPER

Posted in Dinner/Lunch by

Ingredients:

  • 2lbs of Red Snapper (split down the middle)
  • Fresh Lemon Juice
  • Sea Salt
  • Roasted Garlic
  • Smoked Paprika
  • Chipotle Powder (optional)
  • Fresh Herbs (Thyme, Rosemary)
  • Pesto (Green Bell Peppers, Red Bell Peppers, Yellow Onions, Ginger)
Marinate the red snapper with sea salt, black pepper, and fresh lemon and/or lime juice
Press garlic butter into the flesh of the red snapper.
Gently massage the garlic butter into the flesh. Season both the inside and outside of the fish with smoked paprika, chipotle powder and olive oil.
Season the fish with pesto (1/4 green bell peppers, 1/4 red bell peppers, 1/4 onion, ginger), sliced onions (yellow, red), fresh herbs (thyme, rosemary). Close red snapper then cover the pan with cover the pan with aluminum foil. Bake 375F for 30 minutes.
Inspired by Cooking Light 300-calorie main dishes, June 2013.

Crockpot Black Beans

Posted in Dinner/Lunch, Healthier Side Kicks, Uncategorized by

black beans

Finally, I have a recipe to make a pot of black beans while you whisk off to work.  When you return home the beans are ready to eat.  Make sure you have a crock pot that goes to a warm setting once it finishes cooking.

Grocery shopping list:  Dried Black Beans, Garlic Powder, Bay leaves, Extra Virgin Olive Oil, Cumin, Black Pepper, Chipotle Powder, Pink Himalayan Sea Salt, Italian Seasonings.

Great as a soup, salad topper or side item.

Ingredients:

2 lbs of dried black beans (soaked overnight in water then rinsed)

2 32 oz of Water or Broth

2 tbsp garlic powder

3 dried bay leaves

3 tbsp extra virgin olive oil

1 tsp of cumin

1 tsp black pepper

1 red onion or sweet onion (diced)

5 garlic cloves (diced)

2 pinches of italian seasonings

Directions:

  1.  Soak beans over night in water (1 part beans, 2 parts water).
  2. Rinse and drain the beans.
  3. Add organic broth (chicken, vegetable) until you reach 1 inch above the top layer of the beans.
  4. Add seasonings, onions, and garlic.
  5. Cook in crockpot for 10 hours.
  6. Add 1 cup to the beans to a bowl then enhance the flavor with pink himalayan sea salt, chipotle powder, olive oil.
  7. Great as a soup, salad topper (drain off liquid) or side for an entree.

If you love this recipe you will probably love my 7-day clean eating eCookbook.

Click on the products tab to learn more about WIY the eCookbook here >>> wholisticallyimproveyou.squarespace.com

Place your order via email >>> wholisticallyimproveu@gmail.com
all orders processed on Friday-Sunday.

 

Spicy Sweet Potato Fries

Posted in Dinner/Lunch, Healthier Side Kicks, Snacks by

 

spicy sweet potato fries

SPICY SWEET POTATO FRIES (serving size 1-2)

ingredients:

1 large sweet potato cut into fries
1 TBSP Olive Oil
1/8 tsp salt
1/8 tsp Mc Cormick Chipotle Powder
1/4 tsp Smoked Paprika
1/4 tsp Cumin powder
2 Fresh Garlic gloves minced
1 TBSP Maple Syrup (omit for diabetics)
2 TBSP of Fresh Cilantro minced

Instructions:
1. Drizzle Olive onto fries. Massage the olive oil onto all the fries.
2. Add sea salt then bake the fries for 10 minutes at 450 degrees F
3. Add half of minsed garlic, chipotle powder, cumin, and paprika
4. Finish Baking the fries for 15 minutes at 450 degrees F
5. Drizzle maple syrup onto the fries
6. Mix the fresh cilantro and the other half of the fresh garlic onto the fries
7. Garnish the fries with the cilantro and garlic mixture

*This recipe was inspired by the Terra spicy sweet potato chips and the Tastemade’s video*

Chilean Sea Bass in Teriyaki Ginger & Basil Butter Sauce

Posted in Dinner/Lunch by

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Chilean Sea Bass in Teriyaki Ginger & Basil Butter Sauce by Wholistically Improve You

Ingredients:

  • Four 6oz Chilean Sea Bass Filet (substitute with tilapia if you are on a tight budget)
  • 1 cup of flour seasoned with 1 tablespoon of salt and 1 tablespoon of black pepper, refrigerate
  • Kosher Salt
  • Black Pepper
  • 1 cup water
  • 4 inches of fresh ginger, thinly sliced
  • ¼ cup honey
  • ¼ cup Kikkoman roasted garlic teriyaki sauce
  • ¼ cup Andre Champagne (any sweet & good tasting champagne)
  • 1/8 red pepper flakes, crushed lightly with your thumb to release natural oils
  • 8-10 leaves of fresh basil, coarsely chopped

Here we go…

  1. Season Chilean Sea Bass lightly with season salt and black pepper, refrigerate.
  2. Warm up frying pan with heat only.
  3. In a 2qt skillet add water, ginger, honey, teriyaki sauce, and champagne, and red pepper flakes. Boil.
  4. Add ¼ cup olive oil and 2 tablespoons of butter to the frying pan. Allow oil to heat up.
  5. Lightly flour the fish then pan fry, until the flour is lightly golden brown on both sides; about 3.5 minutes on each side.
  6. Remove the fish from the frying pan and hold in a degree oven. If you are cooking tilapia/dover sole, you can just hold the fish at 200 degrees.
  7. Add the teriyaki sauce to the frying pan with the hot oil/butter. Hear the sizzle. Add a few fresh basil leaves and allow the sauce to reduce. Add more fresh basil until you just begin to taste the basil.
  8. Laddle the sauce onto a plate, add the fish on top of the teriyaki sauce, then garnish with fresh basil.
  9. Serve with 2 pounds sautéed baby spinach and 4 pints assorted mushrooms (shiitake, cremini, portobello).