Archive for November 20, 2015

Fish Tacos

Fish TAcos

This is an absolute staple in my house especially living in SoCal. It’s quick easy and you can customize it however you, or your picky eater like. Plus it’s not only healthy but low calorie too.


16 Oz Talapia

  • Avocado Oil
  • Salt
  • Pepper
  • Chili Powder
  • Turmeric

1 Can Black Beans

  • 1 Tsp Salt
  • 1 Tbs Chili Powder
  • 1 Tsp Garlic Powder

2 Cups Chopped Red Cabbage

1/2 Cup Chopped Onion

1 Lime

1 Avocado

1 Package 10″ Carb Balance Tortillas


  • Shredded Cheese
  • Greek Yogurt
  • Salsa

Before you do anything start your grill because if it’s anything like mine it takes forever to come to temperature even when it’s cranked up to high. You want the grill to be between 450 and 500 degrees. While that’s heating you can season your fish. Brush the fish with your oil and then sprinkle on the four seasonings. Flip the fish and do the same to the second side.










Chili Powder

Place the fish on the grill and close the lid. Let the cook for 3-5 minutes before flipping. Cook on the second side for the same amount of time. Again cook with the lid closed.

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While the fish is cooking you can work on your fixings. when you are cooking the 1st side you want to go ahead and chop everything.The red cabbage, the onion, the avocado, and the lime.

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After you flip your fish you want to wrap your tortillas in a piece of aluminium and toss in the toaster oven and set it to warm.

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Next drain a can of black beans and add in you salt, chili powder and garlic. Microwave for 2 minutes stirring after one minute.

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Set everything out put up the fish and let people pile on what they want, how they want, and how much they want. Squeeze some fresh lime juice over the top before eating and go to town.



Top: Fish Taco salad Bottom: Fish Taco add cheese

Nutrition info for 1 fully loaded taco

  • 1 Tortilla
  • 3 Oz Fish
  • 2 Tbs Black Beans
  • 2 Tbs Red Cabbage
  • 1 Tsp Onion
  • 1 Tbs Avocado
  • 1/2 Tbs Greek Yogurt
  • 1 Tbs Cheese
  • 1 Tbs Salsa

Serves 5

Serving 1 Taco

Calories 335

Fat 8.5 g

Sat. Fat 3.1 g

Cholest. 6.4 mg

Sodium 2261 mg

Carbs. 25.5 g

Fiber 22.3 g

Sugars 2.7 g

Protein 21.9 g

PB&J Brownies

PB&J Brownies

The childhood classic re-imagined. Who doesn’t like PB&J and add in chocolate and you can’t go wrong. Plus you can trade the fruit for whatever’s in season at the time.

Berry Coulis:

6 Oz Berries (I used blackberries)

1 Tbs Lemon Juice

1/4 Cup Water

2 Tbs Sugar


20 Tbs Unsalted Butter

1 1/2 Cups Brown Sugar

1 Cup Cocoa Powder (I used Hersey’s Special Dark)

1 Tsp Salt

4 Tsp Vanilla

4 Eggs

1 Cup Whole Wheat Flour

1/2 Cup Peanut Butter

So first you want to make the coulis, which is just basically a sauce. Combine all the ingredients in a small sauce and cook on low until the berries have all cooked down. Usually takes 10-15 minutes.

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Blend and strain the cooked berries and set to the side so that it can cool. As it cools it will thicken slightly.

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Melt the butter in a pot medium to large sauce pot. While that’s melting measure out the sugar and cocoa powder.

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Mix in the sugar and cocoa powder until completely combined.

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Quickly stir in the eggs one at a time. If you take too long and the mix is too hot then you risk scrambling the eggs when you add them. If you feel like you can’t mix the eggs in fast enough move to a mixing bowl and use that to stir in the eggs.

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Mix in the salt and the vanilla before adding in the flour.

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Spray a 9X13 pan and pour in the brownie batter.

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Now for the PB&J. Microwave your peanut butter for about a minute until it’s a liquid. Next pour your coulis and then the peanut butter over the batter.

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Using a knife swirl the peanut butter and coulis through the batter.


Bake at 350 Degrees for 20-25 minutes or until a toothpick comes clean from the center. Set aside and allow to cool completely before cutting into 7X4 squares and enjoy.

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Servings 28

Serving 1 Brownie

Calories 186

Fat 11.6 g

Sat. Fat 5.9 g

Cholest. 48.5 mg

Sodium 150.6 mg

Carbs. 19.8 g

Fiber 1.6 g

Sugars 14.1 g

Protein 3.3 g

Spiced Nuts

Spiced Nuts

If you ever wanted the epitome of a Christmas recipe this is it. These sugar spiced nuts are the perfect Christmas care package item, plus they only take about 15 minutes.


1 Cup Sugar

1/2 Tsp Ground Cloves

1/2 Tsp Ground Nutmeg

2 Tsp Ground Cinnamon

1/4 Tsp Salt

1/4 Cup Water

1, 2-2.5 Lb Package of Mixed Nuts

Ok super easy. In a large sauce pan mix together the 1st six ingredients.

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Place a piece parchment paper over a cookie sheet.


Heat the sugar and spices to 232 degrees Fahrenheit . Remove from the heat and pour in the mixed nuts. Stir the nuts quickly so that they are all coated and then continue stirring until the nuts lose their glossy shine and take on a frosty look. When frosty pour the nuts onto the pan.



This is glossy


This is frosty

Once on the pan use a pair of forks to separate out all the nuts so they don’t form clusters. Allow them to cool and then package to give away or snack away.


Servings 48

Serving size 1 Ounce

Calories 158

Fat 12.5 g

Sat Fat 2.1 g

Cholest. 0 mg

Sodium 108 mg

Carbs. 9.3 g

Fiber 1.7 g

Sugar 4.2 g

Protein 5 g

Whiskey Pecan Truffles

Whiskey Pecan Truffles 

These are adults only truffles, NO kids allowed. All parents love that kind of treat. The whiskey and dark chocolate make a perfect pairing to go with toasted pecans. Truffles should not be undertaken by the faint of heart though because they are slightly difficult and do require time and attention.

**When making a dark chocolate truffle you should always use a 3:1 ratio of chocolate:cream**


9 Oz Dark Chocolate

1 1/2 Tbs Butter

3 Oz Heavy Whipping Cream

3 Tsp Whiskey

1/2 Cup Pecans

Ok so first you want to line a 9X9 pan with parchment paper and then set aside.

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Measure out your 9 ounces of chocolate. I used 6 ounces of 73% dark cocoa and 3 ounces of semisweet chips but you can use your preferred combination. Add in your butter and microwave for 1 minute stirring after 30 seconds.

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While the chocolate and butter are in the microwave measure out your heavy cream. After chocolate comes out of the microwave put the heavy cream in for 45 seconds. Immediately pour the hot cream over the chocolate. LEAVE IT ALONE FOR EXACTLY 1 MINUTE! Then you can stir it all together.

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Add in your whiskey, I used Jim Beam, and mix it all together. Pour all that into your 9X9 pan and refrigerate overnight.

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The next day you want to toast your pecans over medium heat for 3 – 5 minutes, just until you start to smell them. Make sure you continually stir them, nuts burn super fast if you aren’t careful. Chop them up and set them to the side.

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Cut your now hardened chocolate into 36 chocolate squares 6X6. I would suggest using plastic gloves that have no powder but if you can’t get those a plastic sandwich bag works too. Moving quickly roll your squares into balls and drop in your pecans. Coat with the mixture and set aside.

**If chocolate squares get to soft place back into refrigerator for 5 to 10 minutes before continuing**

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Once all are done they can be eaten immediately, or frozen and saved for another day. If planning on serving later in the day store in the fridge until service. Enjoy whatever you decide.


Serves 18

Serving 2 Truffles

Calories 109

Fat 9 g

Sat Fat 4.8 g

Cholest. 9.4 mg

Sodium 2 mg

Carbs. 8.1 g

Fiber 1.1 g

Sugars 5.8 g

Protein .3 g

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