This recipe originated from me craving fish n chips! I ended up having no potatoes to make fries, and I was on a "healthy" kick - in comes Baked Cassava Fries with Baked Flounder!
It's amazingly satisfying and very easy to create.
Time: ~45 mins + time for water to boil
Ingredients:
Recipe:
- Peel & cut cassava
- Boil until tender (~ 15 mins)
- Spread cassava on cookie sheet
- Drizzle with olive oil, salt & pepper
- Bake on 425 for 20 mins
- Enjoy!
Serving suggestion:
I made this with a Baked Flounder Fillet:
Time: 20 - 25 mins
Ingredients:
- Flounder fillet
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- Salt/Pepper
- Fresh dill (optional)
Recipe:
- Sprinkle flounder fillet pieces with lemon juice
- Drizzle the top with olive oil
- Sprinkle with salt and black pepper
- Bake on 350 for about 15 mins (or until golden brown)
- Optional: garnish with some fresh dill!
Add these burgers to a sandwich or use them without bread for a simple scrumptious lunch salad!
Time: 30 mins
Ingredients:
- 1 pack ground lamb (~2 lbs)
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder (or more if you like things garlicky)
- 1/4 cup chopped red onion
- 1.5 teaspoon ground cumin
- 1 teaspoon dark chili powder
- Salt/pepper to taste
Recipe:
- Mix all the above ingredients together in a medium bowl.
- Form burger shapes with your hands - you will need to push a little dent in the middle of each patty with your thumb, so they cook evenly as a patty and don't have a mountain in the middle when they're on the grill.
- Grill or pan-sear the burgers for about 3 mins on each side or until rare to your liking.
- Enjoy!
Looking to squash some extra belly fat while still having a flavorful meal? Try out my spiced butternut squash recipe! I used spices that remind me of the holidays - and my apartment smelled amazing while this was cooking.
This recipe is great as a snack, side dish, or even throw it into a salad for lunch! I actually had it as a full meal for dinner last night!
Time: 30 - 35 mins
Ingredients:
- Small/medium sized butternut squash
- About 1-2 tablespoons of olive oil depending on the size of your squash
- Salt/pepper to taste
- Smoked paprika to taste
- Ground cinnamon to taste
Recipe:
- Peel and cut the butternut squash into small bite-sized cubes
- Lay the cubes out on a cookie sheet that's covered with foil
- Drizzle olive oil over the top of the squash pieces
- Sprinkle desired spices - I used smoked paprika, ground cinnamon, and salt & pepper
- Bake on 400 degrees for about 20 - 25 mins or until the tops are golden brown and you can easily stick a fork into the pieces.
Enjoy!
FYI - there are several health benefits of butternut squash. These gourds are high in Vitamin A and B-complex. They have no saturated fats or cholesterol and are a rich source of dietary fiber. They are also great for controlling your cholesterol and weight. Read more about their benefits here: http://www.nutrition-and-you.com/butternut-squash.html
TIP: Save the seeds! Butternut squash seeds are also really high in fiber! Wash them thoroughly after scooping them out of the squash and roast them (try my roasted pumpkin seed recipe with these seeds, use whatever spice you like!)
Simple lunch recipe bursting with flavor!
Time: 30 mins + time for water to boil
Ingredients:
- 2 cups boiling water
- 1 cup farfalle (bowtie) pasta (from a box, dried)
- 1/4 cup sliced black olives
- 1/4 cup diced cucumbers (peeled)
- 1/4 cup asiago cheese cubes
- 1/4 cup grape/cherry tomatoes (or as many as you like)
- 3 tablespoons olive oil
- Bunch of fresh or dried basil leaves (if fresh, break them apart to smaller, bite-sized pieces)
- Bunch of fresh cilantro leaves
- Salt/Pepper to taste
Recipe:
- Boil water with about 2 teaspoons of salt
- Add pasta and cook until al dente (not mushy but cooked through)
- While the pasta is cooking, mix all other ingredients together in a bowl (except the salt, pepper, and cilantro) - the olive oil will help incorporate everything.
- Strain pasta and it to the bowl of mixed ingredients
- Sprinkle salt/pepper and fresh cilantro if desired.
- Enjoy!
Disclaimer: the burger is not homemade - it's Gardenburger brand (I'll post a homemade veggie burger recipe soon!) but this twist on your typical burger & fries is decadent and EASY! Thanks to this recipe, I'm obsessed with truffle oil!
Time: ~30 mins to depending on if your toppings are pre-sliced.
Ingredients:
- 2 Gardenburger brand veggie burgers (original or flavored, I used original)
- 2 Sesame buns
- 1 tablespoon truffle oil
- 2 slices of pepper-jack cheese (or cheese of your choice)
- Toppings of your choice, I used:
- Baby argula
- Sliced grape tomatoes
- Sliced pepperoncinis
- Salt/pepper to taste
Recipe:
- Grill burger patties (I used a stovetop grill, you can pan-sear them)
- When the burgers are almost done, add sliced pepper-jack cheese and allow it to melt before removing from the grill.
- Brush truffle oil on all sides of the bread, and lightly toast them.
- Place burgers on buns, layer with your toppings.
- Enjoy!
Homemade Fries
Time: 30 mins
Ingredients:
- 2 potatoes, washed and patted dry
- 1 cup vegetable oil
- Salt/pepper to taste
Recipe:
- Slice potatoes on a mandoline with the skinny blades (TIP: slice them long-ways so they look like fries!) You can use a knife to cut the potatoes, just ensure that they are thin pieces so they cook fast and crispy.
- Heat oil to medium ~350 and fry the potato slices until almost golden, but just cooked through
- Strain potatoes out of the pot, let them sit to cool as you fry more.
- After about 10 mins, put the fries back in the fryer and raise the heat to medium-high. The fries will be golden and crispy on the outside, but amazingly soft and delicious on the inside!
- Toss with salt and black pepper if desired - you can also add some grate Parmesan cheese if you're feeling adventurous!
- Enjoy!
Watch out Popeyes! This recipe is amazingly easy and delicious!!
Time: ~ 1 hour total
Ingredients:
- Your choice of chicken pieces (I used thighs)
- 2 cups all purpose flour
- 1 tablespoon of garlic salt
- 1 tablespoon black pepper
- 2 tablespoons paprika
- 1 tablespoon mrs dash seasoning (without salt)
- 2 tablespoons chilli powder
- 2 egg yolks
- 1/4 cup beer or dark lager of your choice
- Vegetable oil for frying
- 2 tablespoons Crisco
- In one medium bowl, mix together 2 cups of flour, a tablespoon of garlic salt, 1 tablespoon black pepper, 1 tablespoon paprika, 1 tablespoon mrs dash seasoning (without salt), about 2 tablespoons chilli powder (less if you don't want it as spicy).
- In a separate bowl, stir together 1 cup flour, 1 teaspoon salt, 1/4 teaspoon black pepper, 2 egg yolks and 1/4 cup of dark lager/beer of choice. You may need to thin with additional beer if the batter is too thick.
- Heat enough oil to cover the chicken, depending on what parts of chicken you're using this will vary (I used chicken thighs, about 2 cups of vegetable oil & 2 tablespoons of crisco) - let heat until oil is at 350 degrees.
- Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix again.
- Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain oil before eating.
- ENJOY!
Really quick, delicious, vegetarian dinner!
Ingredients:
- 1 Eggplant
- Olive oil (about 4 tablespoons or more as needed)
- About 1/4 cup feta cheese
- About 6-8 fresh mint leaves
- Salt/Pepper
Recipe:
- Cut the eggplant into cubes (peeled first) then roast until golden brown (low broil)
- Bake the multigrain flatbread for 10 mins on 350 degrees
- Grind half the eggplant chunks in the food processor with 2 tablespoons olive oil
- Spread ground eggplant mixture on multigrain flatbread
- Top with the remaining eggplant pieces, feta cheese & mint leaves
- Sprinkle more olive oil, salt & black pepper & broil for 5 mins
- Enjoy!
Time: 25 mins
Ingredients:
- ~ 4 chicken tender pieces
- salt/pepper
- chipotle seasoning (optional)
- 1/4 packet of Hidden Valley Ranch seasoning
- 1 tortilla (I used a multi-grain, jalapeño cheddar flavored tortilla)
- shredded lettuce
- diced tomatoes and chillies (optional)
- sour cream (optional)
- Take about 4 chicken tender pieces, strip them into smaller pieces and season with salt, chipotle peppers, and some Hidden Valley Ranch seasoning (about a teaspoon from the packet).
- Brown chicken pieces in a skillet on medium-high heat.
- Warm a tortilla on the skillet for about 5 mins on medium heat, until the ends are curling up and crispy.
- Top tortilla with chicken, diced tomatoes and chilies, lettuce, and sour cream (I seasoned my sour cream with Hidden Valley Ranch seasoning from the packet as well), and shredded cheddar cheese.
- ENJOY!
