Quick and Easy to Make Fish Dinner!

Hi All,

It’s been a while since I posted so I apologize , life just got busy I guess with my 30th birthday :S and our trip to California I have kind of fallen off…but here I am ready to share my dinner tonight!! It is currently in the oven and I can’t wait for it to finish!!

Here is an easy fish dinner….you can use anything for this…I used rainbow trout, but you could use sole, mahi mahi, halibut, salmon, etc…you can also switch out the fresh herbs for whatever you have on hand!

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TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients:

  • 1 cup thinly sliced leeks (white portion only)
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 12 large fresh basil leaves
  • 1-1/2 pounds of whatever fish fillets you prefer (I used rainbow trout)
  • 1 teaspoon salt
  • 2-3 tomatoes, sliced
  • 1 medium lemon
  • 1/8 teaspoon pepper
  • 4 fresh thyme sprigs (you could use rosemary or other if you like)

Directions

  1. In a nonstick skillet, saute leeks and garlic in oil until tender; set aside. Coat a 13-in. x 9-in. baking dish with cooking spray. Arrange basil in a single layer in dish; top with fish fillets. Sprinkle with salt. Top with leek mixture.
  2. Arrange tomatoes over fish. Thinly slice half of the lemon; place over the top. Squeeze juice from remaining lemon over all. Sprinkle with pepper.
  3. Cover and bake at 425┬░ for 15-20 minutes or until fish flakes easily with a fork. Garnish with thyme

Nutritional Facts

One serving (6 ounces) equals 186 calories, 6 g fat (1 g saturated fat), 34 mg cholesterol, 857 mg sodium, 9 g carbohydrate, 3 g fiber, 26 g protein

Enjoy!!

Quinoa Turkey Sausage Stuffed Peppers

Ok…first things first…its October 3rd! Any mean girls fans out there? I LOVE mean girls!!

IMG_3642Ahhh…mean girls is the best movie! I have to watch it everytime it is on…especially since it is so fetch! haha…Ok…moving on…

Along with mean girls I also love stuffed peppers! They are such a comfort food, that is so filling and they look amazing as well! One other thing is that they feed a lot of people with not a lot of effort and you can make them ahead and just pop them in the oven when company are over without even worrying about cooking while entertaining! win-win!!

We have unfortunately been having a hard time with illness in my family and I was trying to think of something to make that people can heat up whenever they arrive and that feeds a lot of people, but most of all that is healthy! It seems as though when things start to go wrong in our lives and large groups of people are gathering the option is always to order pizza, chinese or run out to McDonalds or something like it! I mean don’t get me wrong I enjoy it every once in a while, but not ALL the time!

Ok…so enough about my lifes woes…here is the recipe:

Quinoa Turkey Sausage Stuffed Peppers

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Ingredients:
2 Cups Quinoa cooked
4-6 turkey sausages (depending on how much meat you like)4 Bell Peppers (I used yellow and orange – but you can use anything)
1 small diced zucchini
1 cup diced onion
1 cup kale (chopped finely)
1 large can of diced tomatoes
1 Tablespoon coconut oil
2 Tablespoons Italian Seasoning
2-3 Cloves of garlic

Directions:

  • Boil a large pot of water

  • Cut your peppers in half and boil for 10 minutes

  • In a large skillet heat coconut oil, diced onion, kale and zucchini for 5 minutes

  • Cook sausages on the BBQ or however you prefer and cut into small slices

  • Lay out your bell peppers once finished boiling on tin foil on a baking tray

  • Pre-heat oven to 350 degrees

  • Add garlic, seasoning, can of diced tomatoes, and quinoa to large skillet and simmer for 10-12 minutes

  • Add sausage to mixture and start to fill your peppers

  • Once all peppers are filled toss in the oven for 30 minutes before serving

  • You can always add a little shredded cheese on top and broil before removing from the oven as well

  • Enjoy!

*You can always make these ahead of time and just heat up the oven and pop them in when you are ready to eat*

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Vanilla Almond Granola

I really enjoy making my own granola since its soooo easy and you can control all the ingredients! This is one of my favorite recipes for a sweet, sticky and crunchy granola exploding with vanilla and almond flavours! Healthy, homemade granola is so fast and easy to make.

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Vanilla Almond Granola

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Ingredients:

  • IMG_40062 and 1/2 cups (200g) old-fashioned rolled oats
  • 3/4 cup (100g) slivered almonds
  • 1/2 teaspoon ground cinnamon
  • pinch salt (about 1/8 teaspoon)
  • 1/4 cup (120ml) pure maple syrup
  • 1/4 Raw Honey
  • 1/4 cup (60ml) melted coconut oil
  • 1/4 teaspoon almond extract
  • 1 Tablespoon vanilla extract

 

Directions:

Preheat oven to 300F degrees. Line a large baking sheet with parchment paper or a silicone baking mat.

Toss the oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened.

Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely – the air will help┬áthe granola obtain a crunchy texture. Granola remains fresh in an airtight container at room temperature for up to 3 weeks.

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Pumpkin, Pumpkin and more Pumpkin!!

Who else loves fall? I am head over heels for fall…the leaves, the colours, the boots, the fabulous clothing, and of course pumpkin everything! All day everyday! This made me laugh:

pumpkinAnyway…I thought I would share my favorite baking secret with all of you that can turn anything into a pumpkin muffin, cake, loaf, etc….It’s the easiest thing you will ever bake!!

Ok…ready for it!? Grab any box mix…Brownie, chocolate, white cake, etc….I used spice cake. Now, instead of adding water, oil and eggs just add a can of pumpkin!!

5396cakemix_pumpkinThe one point I want to STRESS is to make sure you buy 100% pure pumkin puree and NOT the pumpkin pie filling. It will not turn out properly and will not have the health benefits and low calories of the puree.

Pumpkin Spice Chocolate Chip Muffins

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imageIngredients:

1 box of spice cake
1 can of 100% pure pumpkin puree
1/2 cup chocolate chips (optional)

Directions: Mix all ingredients together and pour into a loaf pan or muffin tin and cook according to box directions. I would suggest you do the toothpick test (put it in the middle and pull it out and make sure no cake sticks). I found I need to cook it a little longer than the box suggests when using pumpkin. Eat and Enjoy!!!

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