Cod is one of my favorite fish varieties. It has a mild flavor, and a dense, flaky white flesh. In the past I’ve bought frozen cod, and had a terrible time cooking it – and I’m not sure why to this day. It’s something I’ve experienced when buying other varieties of frozen fish as well – the strange phenomenon of the fish remaining transparent and mushy even though its been cooking for several minutes. But yesterday while in the supermarket, I saw fresh cod in the seafood display case and thought I’d try it again. It’s been YEARS after all. I did a little recipe search online to gather ideas, and came up with this simple recipe.
What You’ll Need
Cod fillets (I had 2lbs worth)
Olive oil (I used extra light olive oil as its formulated to withstand higher heat than extra virgin, making it perfect for frying and baking)
Seasoned bread crumbs (I did not use Italian style or plain, but you could depending on the flavor you want)
Sea salt or seasoning blend of your choice
Freshly cracked black pepper
What You’ll Do
Preheat the oven to 400 degrees. Cover the baking sheet with aluminum foil, and coat with olive oil to prevent sticking. Sprinkle sea salt or whatever seasoning blend you prefer onto the baking sheet. Place the cod fillets on the baking sheet and pour the olive oil onto the fillets, just enough to cover. Coat the fillets with bread crumbs, add more or less depending on how thick or thin you want the crust to be. Top with black pepper. Bake in the oven for 15 minutes.
I’ve been procrastinating on trying to cook with tofu for a while now. Finally, about four weeks ago I purchased some extra firm tofu from my local Walmart with hopes that having spent the money would motivate me to go for it. Didn’t really work. But then I saw a post on Instagram from my girl and fellow blogger Deanna aka Naturally Creole where she had made a stir-fry using tofu, and I was finally ready. Here’s the quick recipe I came up with. I can’t deny – it was delicious!
1″ slice of extra firm tofu (about 3 oz), cut into small cubes
1/3 cup of stir-fry sauce (I used Kikkomans)
1 package fresh precut stir fry vegetables (broccoli, snow peas, carrots)
1 Tbsp extra light olive oil
What To Do
Pour the stir fry sauce into a small bowl. Add the cubes of tofu to the sauce and let them marinate for about 30 minutes (or longer of you like). Heat olive oil in a wok (or whatever you have) on high heat. Add the stir fry vegetables, and cook about 5 minutes. Then add the tofu along with the stir fry sauce until heated through.
Green smoothies are all the rage nowadays, and for good reason. Its a great way to sneak leafy green vegetables into your diet, disguised as a delicious smoothie. Kale, spinach, romaine lettuce are popular greens that are used in green smoothies. Never mind the green color, because you’ll never taste the veggies!
Here’s my ‘Good Morning’ green smoothie recipe – this fits perfectly into my Magic Bullet single serve blender for a quick, filling and nutritious breakfast on the go for under 250 calories.
- 1 cup light vanilla soy milk – I use Great Value brand
- handful of raw spinach
- 1 cup frozen fruit – I use Great Value unsweetened frozen fruit blend, which has strawberries, mangos, pineapples and peaches
- 1 scoop soy protein powder, vanilla flavored – I use Trader Joe’s brand. 1 scoop is 1/2 serving, so if you need more protein go for 2 scoops instead
- a touch of stevia in the raw for sweetness with zero calories
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What You Need: Bell Peppers, preferably assorted colors for visual interest Onions Cremini Mushrooms, great to add “meaty” texture Canned Black Beans, drained Pico de Gallo Shredded Cheese, I prefer using a little regular than alot of low-fat/fat-free Whole Wheat … Continue reading