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Skillet Cod with Tomatoes and Capers

I haven’t posted many fish recipes and there’s a reason for that….I don’t cook a lot of fish at home. My husband and kids won’t touch seafood and I would rather not cook more than one meal for dinner, so I usually only eat seafood when we go out to eat. I love seafood and wish I ate it more often. 

The other day at the market I stopped at the seafood counter that I usually pass right by. The wild caught cod filets were on sale, so I grabbed a couple of pounds. 

While I had this insanely delicious cod at home that night, everyone else had pasta. I win!

Ingredients:

  • 1 pound of wild caught cod filets
  • 2 tablespoons of capers
  • 1 can of stewed tomatoes 
  • Handful of spinach 
  • Juice of 1 lemon
  • 2 cloves of garlic, minced
  • EVOO
  • Handful of fresh basil leaves 
  • Sea salt and cracked black pepper

Instructions:

  1. Pat cod filets down with a paper towel to absorb moisture, then season with sea salt and cracked black pepper on both sides.
  2. In a skillet, heat evoo over med-high heat and simmer the minced garlic for a minute.
  3. Add the stewed tomatoes, capers, spinach, and basil and bring it to a boil.
  4. Add the cod filets to the skillet, cover, and simmer on low heat for 10 minutes or until the fish is flaky (turning the filets over once half way through).
  5. Remove skillet from heat and squeeze lemon juice over the cod.
  6. Serve over rice or pasta.

Enjoy!

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Quinoa & Chickpea Salad

This salad is the perfect summer lunch for the health conscious. I try to eat clean especially during the weekdays (and do a little splurging on the weekends). Breakfast and lunch are usually my most clean meals of the day and I try putting something quick together. I’ve been experimenting a lot more with quinoa recently and love how versatile it is. It’s super easy, super clean, and a superfood! Between the quinoa and chickpeas, this salad is packed with protein and will leave you feeling satisfied and full for hours. Not to mention, it’s also delicious!

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Degustabox

Surprise box subscriptions are all the craze, lately. Things like clothing, beauty products, mommy goodies, and even pet goodies can be delivered right to your doorstep on a monthly basis with the contents of each monthly box being a surprise. Now there’s a surprise box for foodies! Degustabox is a surprise box subscription that delivers yummy food and treats right to your door every month. If you’re a foodie like me, this is a dream come true! You get to try new products, snacks, ingredients, candy, drinks, and more. The Degustabox company has been up and running in five European countries, and they just launched here in the US!

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Turkey Bacon Mac & Cheese with Peas

This is one the kids and grown ups will both love! This would make a great lunch for the kids or a complete meal for the whole family! It’s super simple to make, thanks again to Wildtree and their amazing Kids Cheez Blend. Let me tell you, this stuff is life changing! It has the same taste as the mac & cheese that kids love without the guilt of feeding them ingredients you can’t pronounce. It is all natural and gluten free and can be used to top veggies or whatever you’d like. You can really get creative with this stuff!

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Roasted Sweet Potato Risotto with Grana Padano 

I swear I’m still alive! I apologize for being M.I.A. recently. March was a crazy month of illnesses, Easter, and my little girl’s birthday. I had to give priority to my #1 job, being a mom. Now that things have kind of settled, I can get back to showing you guys some great food!

I am so excited to share this one with you all. It is pretty amazing! I love sweet potato anything. I also love risotto of all kinds…so why not combine the two? In this risotto I used Grana Padano cheese instead of my usual Parmesan. Grana Padano is very similar to Parmesan, but the flavor is a little more mild and so delicious!

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Fennel Almond Pesto with Whole Wheat Spaghetti

I love experimenting with different greens for making pesto sauce. I came up with this dish around Christmas time when I had some fennel for other dishes I was making on Christmas day. After the fennel bulbs were chopped up and gone, I still had a bunch of the leafy green part (called fronds). It seemed like a sin to throw them away and thought that I must be able to come up with a way to use them. I discovered that fronds are not only edible, but just as nutritious and also have a ton of flavor! I thought they would make a great green for pesto sauce, and I decided to add almonds for a crunchy texture. The end result was ah-mazing!

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