Sole with Asparagus and Morels

I have been eating very clean lately as I am doing a cleanse that I am helping to develop with yogaposer, the an amazing yoga teacher training company that has hired me as the Director of Nutrition. I feel great and I can't wait until the day that I can share the not-yet-fully-developed cleanse with all of you! The only drawback of eating super healthy is that meals can get a little boring, but they don't have to! This meal was totally 'gourmet' and incredibly healthy, too. Sole is a low-toxicity fish, so it's a great choice when you're trying to rid the body of metals, etc.

1 cup fresh or 1 package dried morels

1 bunch asparagus, trimmed (break one to see where to cut)

4-6 sole filets

1 lemon, zested and cut in half

1 Tablespoon chopped fresh thyme

salt and pepper

extra virgin olive oil

1. Preheat oven to 350 degrees.

2. If using dried morels, boil water and pour over the mushrooms. Cover with plastic wrap and let sit 30 minutes. (Meanwhile, heat up a large saucepan with water). Scoop the morels out of the soaking liquid after that time, rinse, and pat dry. (They're like little sponges so make sure to dry them off well). Chop roughly.

3. When water is boiling, add asparagus. (Tip: Keep the rubber band around the bunch. It's totally safe and makes it easier to take the asparagus out). Take out after 2 minutes. Set aside to cool.

4. Dry each piece of fish. Sprinkle with lemon zest, salt ,and pepper. Add 4 or 5 stalks asparagus and starting with the thicker end, roll the fish around the asparagus. Put seam-side down in a baking dish. Repeat with all the fish. Sprinkle mushrooms and thyme over the fish. Drizzle with olive oil, and add a small pinch of salt and pepper.

5. Put the baking dish in the oven. Bake fish for 7-8 minutes, or until opaque and fish pushes back slightly when touched.

Serve with sauteed spinach and whole-grain pasta. Sprinkle all over with lemon juice.

Serves 2.

Printable version here.

Best Tuna Fish Salad

Lunch in a rut? Gussy up your tuna fish with this amazing combo of flavors. You'll never go back to the old way.

1 can tuna fish (dolphin-safe, albacore), thoroughly drained

6 kalamata olives (pitted), chopped

1 Tablespoon dried cranberries

1 stalk celery, cleaned and diced

1 Tablespoon low-fat mayonnaise*

1/2 apple (Pink Lady, Granny Smith, or Fiji are best), chopped

2 Cups mixed greens

lemon juice

olive oil

salt and pepper

1 teaspoon sunflower seeds (optional)

1. In a bowl, mix tuna fish, olives, cranberries, celery, and mayonnaise.

2. In another bowl, toss greens lightly with lemon juice and olive oil. Sprinkle with salt and pepper sparingly. Plate.

3. Mound tuna fish over greens. Top with sliced apple and sunflower seeds, if using.

Serve 1.

*If you do not eat mayonnaise, a Tablespoon (or less) of good-quality extra virgin olive oil will also work beautifully.

Printable version here.

Baramundi with Stewed Peppers and Onions

My husband had a business dinner tonight, so I went straight for the onions, peppers, and garlic--three ingredients he prefers stay at the grocery store rather than on his plate. I noticed at the store that they had huge displays for Cold Prevention and teas to soothe sore throats. Well, as we head into cold and flu season, you might be surprised to know that red peppers are your best friend. One red pepper has 300% of your daily requirement of Vitamin C, more than an orange. It's also loaded in Vitamin A which is also good for immune function as well as vision, bone, and skin health. Onions and garlic offer manganese which helps regulate the natural hormonal balances in the body. Poblano, chard, and orange peppers also pack a Vitamin C punch. And, of course, leafy greens are loaded with anti-oxidants, aka cancer preventers.

The garlic, onions, and peppers develop a rich sweetness as they cook down. I used baramundi for this, a medium-firm white, flaky fish. Basically any white fish would work for this--try monkfish (also known as Poor Man's Lobster), Mahi Mahi, Swordfish, Snapper, Cod, or Sea Bass.

2 large cloves garlic, minced
1 yellow onion, sliced thinly
1 red pepper,quartered and sliced
1 poblano pepper, quartered and sliced
1 orange (or yellow or green) pepper, quartered and sliced
1 bunch Red Chard (or any other dark leafy green), tough stems removed, and thinly sliced
1 teaspoon olive oil (more if needed) plus more for fish
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon red pepper flakes (more or less to taste)
1 10-12 oz Baramundi (or other white fish) filet

1. Heat teaspoon olive oil in large sautee pan over Medium-High heat.

2. Add garlic and onions. Cook for 2-3 minutes.

3. Add peppers, chard, thyme, and red pepper flakes. Add a pinch of salt and some fresh ground pepper. Stir, cover, and turn heat to low. :Leave 15 minutes.

4. Lightly oil, salt, and pepper fish filet. Make a little space in the middle of the pan and place fish in it. Cover, turn heat to Medium, and leave 7-10 minutes (rule of thumb for fish doneness is 5 minutes per inch of thickness, so adjust time accordingly. It is cooked through when opaque throughout and gives back slightly when touched.)

5. Serve fish over pepper mixture.

Serves 2.

Printable version here.

Pan-Seared Halibut with Pea Puree

A recent trip to the Farmer's Market revealed the spring harvest. Beautiful summer squashes, colorful asparagus, globe-sized artichokes, and fresh peas were there for the tasting. There is a small window where one can find fresh peas at the market, but this dish could just as easily (and deliciously) be made with frozen peas.

2 6-oz filets of halibut (or other firm-fleshed white fish)
extra virgin olive oil
2 cups (or so) fresh peas or 1 bag frozen peas
1/3 cup part-skim ricotta
1/8-1/4 cup fresh mint leaves, to taste (start with less then add)
1 lemon, half juiced
1/2 cup chicken stock

1. Bring a pot of water to a boil. Salt and add peas. Cook until tender but not mushy. (This will take 10-12 minutes for fresh peas, less time for frozen peas.) Drain.

2. Place a pan on the stove. Turn heat to high. Add 2 Tablespoons extra virgin olive oil. Let oil get very hot. Salt and pepper fish filets on both sides. Add to pan and do not touch. After a couple minutes, turn the heat to medium-high.

3. In a food processor, add peas, ricotta, mint, lemon juice, a couple pinches of salt and some pepper. Blend. Thin out with chicken stock until it whizzes easily in the processor but still holds some shape. You may not need a half cup. Taste and adjust seasons accordingly. (Maybe more lemon...for strong lemon flavor, add a little grated rind...perhaps more mint...or salt)

3. When fish is halfway cooked, flip and don't touch again. This side will take less time to finish. Cook until done. (You know this by touching the side of the fish--it should resist your touch a little. If your fingers are able to just push in, cook a few more minutes).

4. Serve halibut over pea puree. Pairs nicely with a green salad.

Serves 2.

Printable version here.

Pecan-Crusted Tilapia

Sick of the same old fish? Crusting fish with nuts, seeds, or herbs adds great flavor and is very simple. Toasting pecans really makes them 'come alive', so make sure not to skip that important step. I served this fish with quick broiled zucchini slices, but any green vegetable will do. An added bonus to this meal: It will take less than 15 minutes to make, including prep!

2 large pieces of tilapia (or 4 small)
1/4 cup of pecans, toasted
extra virgin olive oil
1 teaspoon butter
salt and pepper
pinch of cayenne pepper
lemon wedges for serving

1. Preheat broiler

2. Season fish on both sides with salt and pepper. Put a large pan on the stove over medium-high heat. Add the butter and about a teaspoon of oil.

3. When butter/oil mixture is melted and hot, add tilapia. Let sear (don't push it around.)

4. While tilapia is searing, prepare the pecans by combining them in a small bowl with 1 teaspoon olive oil, a little salt, pepper, and cayenne (to taste).

5. Flip the tilapia and evenly distribute the pecan mixture over the fish. Transfer to the broiler. (Pay attention while broiling as nuts burn quickly. ) Fish should go under the broiler for less than a minute. (If you have particularly thick pieces of fish, leave the second side on the stove for a minute or two longer to make sure they're cooked through.)

6. Take out of the oven and serve immediately.

Serves 2.





Printable version here.

Olive-Crusted Tilapia over Citrus-Artichoke Salad

Citrus fruits are plentiful and inexpensive during the winter, so make use of them for more than snacking! Citrus is loaded with Vitamin C as well as B Vitamins, Potassium, and FLAVOR!!! Artichoke hearts are a staple in my pantry because they're so versatile, flavorful, and healthy. The combination of this tangy, light salad paired with the flaky fish and the richness of the olive makes for a totally satisfying meal. Best of all, you can make this meal in about 15 minutes, start to finish! It's really healthy, it's sure to please, and it's super cheap!!!

4 tilapia fillets (1 lb)
1 navel orange, supremed*
1 lemon, zested
1 grapefruit, supreme half--save other half for another use
1 can artichoke hearts, thinly sliced
1 Tablespoon fresh parsley, chopped
pinch of red pepper flakes
1 Tablespoon extra virgin olive oil
1 Tablespoon light vinegar (champagne/white wine, etc)
2 Tablespoon kalamata olive paste OR 1/4 cup kalamata olives, minced or ground in food processor**

1. Preheat broiler

2. Spray sheet pan with cooking spray. Lay tilapia fillets on top. Grind a little pepper on each. Evenly spread the lemon zest and the olive paste on the fillets. Place under broiler.

3. In a medium bowl, combine artichokes, orange, grapefruit, parsley, pepper flakes, olive oil, and vinegar.

4. When fish is done (the flesh should be firm but not tough-this should only take 5 minutes or so), remove from oven. Serve over artichoke mixture.

** Note: If you are not a fan of olives, leave em off! Just use the lemon zest and give them a sprinkle of salt and a drizzle of olive oil. The picture below is what this dish looks like without the olive paste.

* Supreme is the French term for cutting the flesh of the orange, eliminating all the membranes. Here is a video on how to supreme an orange.



Printable version here.

Grilled Salmon with Maple, Orange, and Thyme Glaze

We love salmon in our house, but the same old grilled salmon gets really boring! This glaze will take you about 2 minutes to prepare, and when brushed on the salmon towards the end of the grilling process, it adds a wonderful tangy sweetness to the fish. If you like Teriyaki, you will love this!

2 salmon filets
3 Tablespoons real maple syrup
2 Tablespoons orange juice
1 teaspoon fresh thyme leaves
olive oil
salt and pepper

1. Preheat grill or grill pan to medium-high heat.

2. Pat filets with paper towel, then rub lightly with olive oil, and sprinkle with salt and pepper.

3. In a small saucepan, combine maple syrup, orange juice, and thyme leaves over medium-low heat.

4. Put salmon on the grill, skin side up.

5. Stir the maple mixture, making sure not to burn the maple syrup. You want a very slight bubble, not a boil.

6. After a few minutes, flip the salmon. Close the lid. Go get the glaze and a brush.

7. Lift the lid of the grill and brush the salmon with the glaze. Close the lid. After another minute or so, reapply glaze. Depending on how you like your fish, take off the grill when cooked. (Rule of thumb for cooking fish is 10 minutes per inch of thickness--but on a high-heat grill, it takes even less time than that. I cooked my salmon for a total of 8 minutes and it was done.)

Serves 2.

Printable version here.

Seared Salmon with Blood Orange Beurre Rouge

Since it's a butter sauce, I had to rate this "devilish" but it is really light, so it's not too too bad.
This sauce has a beautiful pink color which I think is so appropriate for the holiday. The flavors are delicate, but stand up to the salmon. Use enough sauce to ensure that every bite will have some, but not so much that it is drenched. Serve with the heart-shaped beets.

2 wild salmon fillets
2 blood oranges-grate the rind off one and juice both*
1/8 cup pinot noir (or other light-bodied red wine)
1 shallot, finely chopped
1/4 cup butter, cubed and kept cold
Extra Virgin Olive Oil
Salt and Pepper

1. Preheat the oven to 350 degrees.

2. Preheat a pan on medium-high heat with a couple Tablespoons of olive oil.

3. Generously salt and pepper the salmon fillets.

4. Place salmon fillets, skin side up, into the pan. Don't move them around. Let them cook for a couple minutes (a couple more if you have a particularly thick piece of fish). Protein will release from the pan when it's ready to be cooked, provided that it has enough oil. When the salmon has released, flip it. Cook for another 1-2 minutes, and put into the oven.

5. Place the shallots, orange rind, orange juice, and wine in a small saucepan. Put over Medium-low heat and bring to a simmer. Do not boil--the liquid should be moving but not wildly. Reduce the liquid until it is almost dry (1 Tablespoon or so of liquid left in the pan). Take off the heat. 1 or 2 pieces at a time, swirl the butter into the pan. (This process is done slowly so that the butter does not "break" or separate.) Add a pinch of salt and a couple grinds of pepper--taste and add more salt if needed. When all the butter has been incorporated, strain into a small bowl.

6. Take the salmon out at desired doneness--I recommend medium for maximum flavor potential, and so that it is not dry. Put a little bit of sauce on your serving plate. Top with the salmon fillet. Drizzle a little more sauce on top. Repeat with other fillet.

Note: The beets could be placed in a bunch on the side of the plate, or spaces evenly around the salmon. Whatever floats your boat.

* If you can't find blood oranges, just use smallish naval oranges. The color won't be as dramatic but it'll still taste really good.

Printable version here.

Shrimp Pasta with Meyer Lemon, Dill, and Feta

When walking through the Farmer's Market this weekend, I came across a beautiful bunch of dill. I love dill--it has a really musty smell--very earthy and distinct. Some bright yellow meyer lemons also caught my eye. Meyer lemons have a flavor that is like a cross between a lemon and an orange, so I thought it would pair nicely with the grassiness of the dill. The bread crumbs bring a toast factor, and the feta balances it all out with a little creaminess. Best of all, this pasta dish is super healthy and won't weigh you down! This dish was created for an event called Presto Past Nights and being hosted by my friend and fellow blogger at the Skinny Gourmet.

3 Meyer Lemons, 2 juiced for marinade, 1 of which should be zested, and a 3rd for finishing
1/2 box whole wheat linguini
1/2 cup fresh dill, roughly chopped
1 clove garlic, roughly chopped
4 shots Tobasco
Extra Virgin Olive Oil
1/2 lb. peeled and deveined shrimp
1/2 cup low-fat Feta cheese
1/4 cup whole wheat bread crumbs, lightly toasted


1. In a small plastic bag or bowl, combine juice of two meyer lemons, 2 Tablespoons of olive oil, 1/4 cup chopped dill, garlic, and Tobasco. Place shrimp in, tossing or mixing every 5-10 minutes to make sure the shrimp marinates evenly. Ultimately, the shrimp should only marinate 15-20 minutes maximum.

2. Put pot of water on the stove over high heat. Bring to a boil, salt the water, and add linguine. Cook linguine according to package directions. (Approximately 8 minutes). Start next step when there are 3-4 minutes left of cooking time left on the pasta.

3. Put a heavy wide saucepan over medium-high heat on another burner, and add 2 T. olive oil. Wait till the olive oil starts to glisten, then add shrimp. Salt and pepper the shrimp. The shrimp cooks quickly--turn over after 1 minute, and cook for another 30 seconds. Add the rest of the dill, the lemon zest, and the marinade. At this point, the pasta should be cooked to al dente. Add the pasta and a few spoons of pasta water. Stir and let cook for about one more minute to make sure all the flavors are combined. Add salt and pepper to taste.

4. Stir in feta and bread crumbs. Finish with a squeeze of lemon and a couple swirls of good olive oil. Serve immediately. Garnish with dill and lemon wedges.

Printable version here.

Sesame Scallops with Blood Orange and Avocado Salsa

So, today I was walking down Montana Ave. in Santa Monica and there was a guy selling produce...I bought a few avocados and some blueberries from him...later, went to the grocery store and there were some really gorge blood oranges on display. Then the little mouse inside my brain started running on its little wheel...and I came up with this super-healthy, and I must say, super-delish dinner. It's light but full of flavor.

6 large sea scallops, rinsed, dried, and feet removed
black sesame seeds
salt and pepper
E.V.O.O.
1/2 Avocado, roughly diced
2 blood oranges, segmented
1/2 lemon
1 shot Tabasco
1 English cucumber, cut into long julienne
1 teaspoon toasted sesame oil
1 Tablespoon citrus champagne vinegar


1. Combine blood orange, avocado, juice of half a lemon, Tabasco, and a tiny pinch of salt. Mix and set aside.

2. In another bowl, combine cucumber, sesame oil, vinegar, another little pinch of salt, and few grinds of pepper. This will be the bed for the scallops, so plate the cucumber on two plates.

3. Heat up 1 Tablespoon (or so) of olive oil in pan over medium heat until rippling. (This step is key to good scallops--you've GOT to get that pan HOT).

4. Sprinkle scallops with salt, pepper, and sesame seeds. Put in pan and don't touch. Cook on that side for about 1 1/2 minutes, flip. Cook on that side for another minute or so. Take off heat and put 3 scallops on each plate on top of the cukes.

5. Top with the blood orange and avacado salsa.

Serves 2.

Printable version here.