Sesame and Pineapple Salsa Mahi Mahi

This tastes like a mini vacation to Maui. It is probably in my top 3 favorite fish recipes! 

Competition Prep Note: Do not use the added coconut sugar. 

Ingredients
8 ounces of mahi mahi
1 cup pineapple salsa (or mango salsa) 
1/4 cup sesame seeds

1-2 tbsp. coconut oil

1 tsp. coconut sugar (optional!)

Directions

Thaw mahi mahi. Heat coconut oil in skillet. Pat dry the mahi mahi with a paper towel. sprinkle the sesame seeds over the white flesh (not on the skin). Gently press the seeds into the skin to make sure they stay put. Once the pan and oil is very hot, add the mahi mahi to the skillet with the seeds facing down. Cook for approx. 3 minutes (depending on thickness of fillet). If you would like, you can sprinkle the skins with the coconut sugar while the seeded side is facing down. This recipe doesnt need it, but is delicious with it. Flip over the fillets. The sesame seeds should be a delicious golden color. Cook for another 2-4 minutes approx. 

Remove from skillet once the fish is white and flakey and serve with pineapple or mango salsa on top. 

Enjoy! 

Greek Marinated Chicken

Ingredients

3½ to 4 lbs chicken thighs and drumsticks (This is not as good with the breasts and tenders because there isn't as much fat on them to cook in. I normally will make half the pan tenders and half the pan thighs and drumsticks. This way they all get to cook in the fat from the thighs and drumsticks but I am cutting the fat in half!)
1 cup plain yogurt
1 Tbsp olive oil
4 cloves garlic, minced 
½ Tbsp Trader Joes 21 Season Salut (You can substitute with oregano)
1 lemon
½ tsp salt
pepper 
¼ bunch fresh parsley 

Marinade Directions

Combine the yogurt, olive oil, minced garlic, oregano, salt, and pepper in a bowl. Add a thin layer of lemon zest to the bowl and the juice from half of the lemon. Stir well and add a handful of chopped parsley.

Add all of the chicken to a large freezer bag and pour in the marinade to soak for a few hours. If you have less time, then just put it all into a baking pan and put in the fridge for at least 20 minutes. 

Baking Directions

Pre-heat oven to 375 degrees. Bake for 45-60 minutes or until the skin on the drumsticks is a golden brown. 

Buffalo Chicken Salad

Ingredients
1 lb. organic chicken breast, shredded 
5 oz non-fat plain Greek yogurt 
1/3 cup Franks Red Hot Wings Buffalo sauce 
1/2 tsp garlic powder 
black pepper to taste
2 celery stalks, finely chopped 
1/2 cup cilantro, minced 
2 oz crumbled blue cheese (optional)


Directions
Cook chicken on low in a non-stick pan on the stove. After it is done cooking, I throw it in the freezer to quickly cool it down. I then hand shred the chicken by pulling it apart. Put all of the shredded chicken in a large mixing bow. In a separate bowl mix the Greek yogurt, Franks Red Hot, and garlic powder. Add mixture to chicken. Finely chop the celery and cilantro and put into chicken mixture. Add black pepper to taste. I leave the blue cheese out to be added per serving. It is delicious with and without the cheese. 

I eat this on cucumber slices. My boyfriend likes it when I make it into a grilled cheese buffalo melt. I just toast the bread in the broiler with some mozzarella sprinkled on top, then add the buffalo chicken on top of the cheese and broil a little longer. Then serve like a sandwich. 

Grilled Flounder with Mango Salsa

Ingredients
1 lb. wild caught flounder
mango salsa (see recipe or buy pre-made)
olive oil

Directions
put a small amount of olive oil in pan to prevent sticking. Heat the pan until it is very hot. Lay the flounder in the pan and cook for 1-2 minutes. Flip and cook an additional 2 minutes (adjust for a thicker fillet). Pan grilling flounder is the best way to cook it. I have tried baking it, but since it is such a soft fish it can get mushy very easily. The high heat helps keep it together.

Top with mango salsa!

My boyfriend likes to heat up some corn tortillas and add some lettuce to make his into tacos. Delicious!

Seared Pollock with Caramelized Onions

Super simple recipe!

Ingredients
1 large yellow onion
1 lb. wild caught pollock (if frozen, thaw first)
Salt and Pepper

Directions
Cut the onion in half and then cut the halves into thin slices. Heat a non-stick pan. You can add butter or oil to the pan to help it not to stick and to add some deliciousness, but it is not necessary. Throw all of the onions in the pan and stir regularly. Sprinkle the onions with salt. Remove the onions from heat once they are a caramel color.

Heat another pan with a little butter or olive oil in the pan to prevent sticking. Lay the pollock in the pan and cook for 1 minute before flipping. Flip and cook for another 2-3  minutes (depending on thickness of the fillet) and season with salt and pepper.

Serve the onions over the pollock. Delicious!

This recipe makes 4 servings for me, but I eat every 3 hours. I also eat this with a side salad or grilled veggies.

Kale Salad with Lemon vinegarette

Salad Ingredients:
1 large bunch of kale
1 small bag of frozen edamame
1/2 pomegranate
1/2 cucumber

Dressing Ingredients:
1/4 cup apple cider vinegar
1/4 cup lemon juice
1 heaping tsp. of coconut sugar

Directions:
Mix all of the dressing ingredients together in a separate bowl. Instead of coconut sugar you can use honey or agave, but I prefer the coconut sugar. It blends easier and has a lower glycemic index than the other two.
Pull the kale leaves off of the stems in bite size pieces (OR you can buy kale in a bag from the salad section at your grocery store.)
Dice the cucumber and add to the bowl. Add the seeds from half of a pomegranate to the bowl. Steam the edamame according to the package directions. I usually do mine in the microwave. Allow them to cool then add them to the bowl.
Pour the dressing over the top of the salad and shake to mix. Seal the salad and place in the refrigerator overnight. This is a trick that a friend of mine taught me. The kale really absorbs the dressing overnight and the flavor is much better. Unlike most salads that would become soggy or wilt, I always allow my kale to "marinade" overnight.
Enjoy over the next few days.

Vegan Banana Bread

Ingredients:
1/4 cup almond milk
1 teaspoon apple cider vinegar
2 cups all purpose flour 
1/2 teaspoon baking soda
1/4 teaspoon salt plus a little pinch
1/2 teaspoon cinnamon
1/2 cup vegetable oil
1/2 cup brown sugar, firmly packed (or coconut sugar!)
1/2 cup granulated sugar 
3 ripe bananas
1 1/2 teaspoons vanilla

Directions:
1. Preheat oven to 350 F. Rub a loaf pan with oil and line with a rectangle of parchment.
2. Mix together the almond milk and vinegar; set aside for about 2 minutes.

3. Stir together flour, baking soda, salt and cinnamon.

4. Beat together the oil, brown sugar and granulated sugar, then beat in the bananas – you can mash them ahead of time. Continue beating on high until very light. Reduce speed to low and add milk/vinegar mixture. By hand, stir the flour mixture into the banana mixture, being careful not to over beat. Add in the vanilla last mixing it thoroughly into the batter. 
5. Bake for 1 hour or until a toothpick inserted in center comes out clean. Let cool on a rack for about 15 minutes then flip from pan. Makes 1 awesome loaf.

Vegan Cheesy Kale Chips

Ingredients:
1 bunch of Kale
1/4 cup of Nutritional Yeast
1 tbl. olive oil
Sea Salt
parchment paper

Directions:
Preheat oven to 425
1. Wash Kale and dry with a paper towel
2. Cut the leaves off of the stalk (Save the stalk for soup broth later or throw away)
3. Rip the leaves into bite size pieces and place in a large bowl

4. Drizzle oil on top
5. Coat the leaves in nutritional yeast

6. Sprinkle salt to taste

7. Line cookie sheet with parchment paper
8. Lay leaves on the sheet not touching

9. Bake for 10-15 minutes or until crisp but not brown
10. Allow to cool

11. Store in a paper bag at room temperature (plastic will wilt faster)

Tip: If they begin to lose their crispiness, re-bake them. They will crisp as they cool.