Jerk Chicken & Mango Avocado Salsa
|recipe via pinterest|
Ingredients:
- 4 Chicken breasts, large boneless skinless
- 2 Avocados
- 1/4 cup Cilantro, fresh
- 1 Date
- 3 Garlic cloves
- 1 tbsp Ginger
- 3 Green onions
- 2 tbsp Jalapeno pepper
- 3 Lime, juice from
- 2 Mangos, large pitted and diced
- 1 Scotch bonnet
- 1/2 tsp Allspice, ground
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg, ground
- 1 Salt and pepper or1 sprig Thyme, fresh
- 2 tbsp Coconut oil
See directions here
Notes: This picture has white rice, although I always eat carbs with my meals that are whole grain such as brown rice, quinoa, whole grain pasta..etc and try to stay away from anything ‘white’ or ‘enriched’ (aka processed).
Cilantro Lime Chicken with Avocado Salsa
|recipe via pinterest|
Ingredients
- 1 1/2 lb Chicken breast, boneless
- 4 Avocados
- 3/4 cup Coriander, fresh
- 1 Garlic clove
- 7/16 cup Lime juice
- 1/2 tsp Red pepper flakes
- 1/4 tsp Salt
- 1 Salt
- 2 tbsp Olive oil
- 1/2 tbsp Red wine vinegar
- 1/2 tsp Cumin, ground
Notes: I made this one the other night and it is soOo good! I love avocado, so pretty much anything with avocado can win me over. See directions here
Dijon & Orange Crusted Salmon
|photo via pinterest|
Ingredients
- 2 Salmon, Fillets
- 2 tbsp Dijon Mustard
- 1/2 Orange (or lemon), Zest of
- 1 Dash pepper
- 1 clove garlic
Directions
- Place dijon mustard & zest of orange (or lemon which ever you prefer) in a small bowl.
- Stir until combined.
- Place the salmon fillets on a parchment lined baking sheet.
- Pour the mustard and orange mixture over the salmon and let marinate for 5-10 min.
- Bake in an oven preheated to 400 degrees on the top or second to top rack for 10-12 minutes, or until salmon is cooked through and flakes easily with a fork.
- Alternately, the fish can be broiled on medium/high on the second to top rack for 8-10 minutes, or until cooked through. This method will give you a bit more crunchy crust, which I favor :).
Shrimp Tacos with Pineapple Salsa
|recipe via pinterest|
Ingredients
- 1 lbs Shrimp, large
- 1/4 cup Cilantro, fresh
- 1 Jalapeno pepper
- 1 Lime (2-3 tablespoons), juice from
- 1 cup Pineapple
- 1/2 cup Red onion
- 1 Tomato, small to medium
- 1 tsp Honey
- 1 Optional garnish- guacamole
- 1/4 tsp Chili powder
- 1/4 tsp Salt
- 1 tbsp Apple cider vinegar
- 6 corn tortillas
Directions found here
Notes: Since I am marrying a Mexican I learned (aka his mom taught me) to make homemade tortillas and they are so much better than the store bought ones, easy too! See directions below;
Homemade Tortilla Directions:
- Mix 2 cups of Mesa with 1 1/2 cups of warm water ( I just mix with my hands like you would with dough).
- Roll the mesa & water mixture into balls, depending on how large or small you would like your tortillas is the size of the ball you make.
- Insert the mesa ball into a tortilla presser (or roll flat with a rolling pin) press down. I like my tortillas a little thick so I don’t like to make them flat.
- Spray pan with oil (I use olive oil to make them a bit healthier) once pan is hot place your tortillas on the pan and cook for 30-45 seconds on each side.
Chipotle Flank Steak
|recipe via pinterest|
Ingredients
- 2 lb flank steak
- 4 Tbsp Tabasco Chipotle Sauce (or any kind of chipotle sauce you like)
- ⅓ bunch cilantro (about ½ cup loosely packed)
- ⅓ cup green onion, chopped
- ⅓ cup olive oil
- ½ tsp black pepper
- 1 Lime, cut into wedges to serve
directions found here
Notes: I am not a big steak eater, but my fiancé is so when I occasionally eat steak I make sure we eat a type that is lean and flank steak is in the “lean categories” when it comes to beef.
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