Category: Food

Flavor Your Life

I recently tried a new recipe that I wanted to share.

It is perfect for weeknight meals when you want protein, but don’t want to eat meat or chicken.

Best part, it’s delicious and easy to make!Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp butter
  • 2 Tbsp lemon juice
  • ½ tsp garlic powder
  • ¼ tsp grated lemon zest
  • 2 tsp capers
  • 1 lb cod fillet, cut into four pieces
  • 1 tsp cracked black pepper
  • 2 Tbsp fresh parsley, rough chopped

Directions:

  1. Preheat oven to 400º F.
  2. In a small saucepan, heat the olive oil, butter, lemon juice, garlic powder, and lemon zest until butter is melted. Stir in the capers. 
  3. Place cod in an ungreased 13″x 9″ baking dish. Sprinkle with cracked black pepper. Spoon the olive oil/caper mixture over fillets and place in the oven.
  4. Place sliced lemons on top of cod.
  5. Bake for 12-15 minutes or until fish flakes easily with a fork.
  6. To serve, sprinkle with the fresh chopped parsley and divide onto 4 plates.I served it with mashed potatoes and roasted carrots.

I hope you like this as much as we did! 

For this recipe I used Zucchi Extra Virgin Olive Oil. I feel that when I use EVOO, it brings out the best flavors in my food.

About Extra Virgin Olive Oil:

Olive oil comes from the fruit (known as a drupe) of the plant Olea europaea, or European olive. EVOO is made by pressing without heat or chemicals. It represents the freshest and purest olive oil available. EVOO is virtually free of acidity—below 0.8%. This is to assure its quality rather than its taste, because overly processed and rancid oils contain higher levels of oleic acid. Olive oils are also tested for peroxide values. Lower values indicate fresher oil and more rapid processing, and are required for Extra Virgin designation. Each oil is judged by expert tasters, who must agree that it meets the high flavor standards of an Extra Virgin rating. These experts also test for taste defects and the presence of positive attributes of fruitiness, bitterness and spiciness. If the oil doesn’t have the signature fruity taste and harmonious balance it won’t receive an Extra Virgin rating. Olive oil has a high smoke point (400° F), so it can handle anything from a light sauté to a deep (and deeply flavorful) fry. You can bake with olive oil, as well. Between uses, store your oil someplace dark and cool (around 57° F, if possible), not on a counter or near a stove, and never in the refrigerator. Keep the lid screwed on tight, and use your oil within 6 months of opening, and within 18 months of purchasing.

Why Choose European?

The olive tree has been revered in Europe since Antiquity. Over thousands of years farmers have evolved hundreds of varieties of olive trees (cultivars) and optimized them for different environment conditions and terrains to produce the most delicious yields. The result of this centuries old bond between the people and the land is the nest extra virgin olive in the world. The greatest impact on taste is the type of olive tree (cultivar), region (which affects climate and soil) and time of harvest. Europe offers a vast array of flavor profiles, so keep a variety of oils in your pantry for different occasions. Olives harvested early in the season, late August (varies by region), are under-ripe and produce oils that are greener, more bitter and pungent. Olives harvested at the end of the season, late November into December, are over-ripe and tend to taste mild and buttery. Spanish oil is typically golden yellow with a fruity, nutty flavor. Italian olive oil is often dark green and has an herbal aroma and a grassy flavor. Greek olive oil packs a strong flavor and aroma and tends to be green. French oil is typically pale in color and has a mild flavor.

About Zucchi:

Zucchi is a premier Italian Olive Oil Company delivering traceable and sustainable products that you can trust. You can find Zucchi at Big Y, HEB, King Kullen and Shaw’s.

Learn more online:

Connect with the Flavor Your Life campaign online to learn more about European Extra Virgin Olive Oil.

flavor-your-life.com

facebook.com/ FlavorYourLifeNA

twitter.com/Flavor_YourLife

Disclosure: This post was written as part of my participation in the Moms Meet program. While Moms Meet provided me material and necessary resources to complete various activities, the thoughts and statements in this post are my own.

Cod Piccata With Lemon and Capers
Write a review
Print
Ingredients
  1. 2 Tbsp Extra Virgin Olive Oil
  2. 1 Tbsp butter
  3. 2 Tbsp lemon juice
  4. ½ tsp garlic powder
  5. ¼ tsp grated lemon zest
  6. 2 tsp capers
  7. 1 lb cod fillet, cut into four pieces
  8. 1 tsp cracked black pepper
  9. 2 Tbsp fresh parsley, rough chopped
Instructions
  1. Preheat oven to 400º F.
  2. In a small saucepan, heat the olive oil, butter, lemon juice, garlic powder, and lemon zest until butter is melted. Stir in the capers.
  3. Place cod in an ungreased 13"x 9" baking dish. Sprinkle with cracked black pepper. Spoon the olive oil/caper mixture over fillets and place in the oven. Bake for 12-15 minutes or until fish flakes easily with a fork.
  4. To serve, sprinkle with the fresh chopped parsley and divide onto 4 plates.
Mama Chit Chat http://www.mamachitchat.com/

Baked Veggie Frittata

As part of my Whole 30 journey I worked really hard on prepping my food. Some mornings don’t go according to plans, or a kid might need some extra attention or sometime I forget to set our school alarm. Life happens! Instead of grabbing something that’s just going to slow me down in a couple of hours, I’ve made this protein packed veggie frittata for those busy mornings.It was so yummy that I made another batch when I went to see my friend, Natisse after she gave birth to her baby boy.

Nothing like newborns snuggles! The recipe is nothing new, but for some reason I was always nervous of making a fritatta and now that I know how simple it is I wanted to share it with my readers.

Ingredients

6 eggs, a splash of milk, handful of spinach, diced tomato, 1 cup diced mushrooms, salt and pepper.

Instructions

1. Spray olive oil in a 9×13 baking dish.

2. In a bowl whisk together eggs, milk, vegetables and seasonings.

3. Pour mixture into pan and bake at 400 for 25-30 minutes.

Baked Veggie Frittata
Write a review
Print
Ingredients
  1. 6 eggs
  2. splash of milk
  3. handful of spinach
  4. diced tomato
  5. 1 cup diced mushrooms
  6. salt and pepper
Instructions
  1. 1. Spray olive oil in a 9x13 baking dish.
  2. 2. In a bowl whisk together eggs, milk, vegetables and seasonings.
  3. 3. Pour mixture into pan and bake fat 400 for 25-30 minutes.
Mama Chit Chat http://www.mamachitchat.com/

Whole 30 – Week 4

I did it!!!! I survived 30 days without sugar, carbs and dairy!!!It was hard, but I did it. Cutting carbs and dairy was way easier then cutting out sugar. Sugar is in everything! In my opinion it’s in things it shouldn’t even be in.

Thanks to Whole 30 I’ve reduced stomach inflammation, lost some weight and feel better overall.

The #1 thing I did through out my Whole 30 journey was seek recipes my family and I would enjoy eating together. As sitting down for dinner is a big part of our household.

Thanks to this program I’ve made some really yummy recipes these past few weeks. Here are some of my favorites from each week.

Week 1

Sloppy Joe Potato BowlsSweet Potato Chicken Pad ThaiSouthern Breakfast BowlBaked Salmon with cilantro sauce and cilantro lime cauliflower riceWeek 2

Spinach, mushroom and tomato frittata Combine 6 eggs, veggies of your choice, salt and pepper in a bowl. Pour into greased pan at 400 for 25 minutes.

Sweet Potato Zoodle Scramble Spiral sweet potato and egg in a pan until cooked.

Crispy baked chicken with roasted cauliflower ricehttps://www.jaysbakingmecrazy.com/2016/01/21/paleo-whole30-chicken-tenders/

Homemade Ranch https://www.whole-sisters.com/dump-ranch/

No fuss salmon cakes with avocado salsa and roasted butternut squash zoodles.(pg 346)

Sweet Potato Chicken Poppers, Oven Fries and Roasted Mushroomshttp://unboundwellness.com/sweet-potato-chicken-poppers-paleo-aip-whole-30/

Chimichurri Burgers with Roasted Garlic Green Beans (pg 306)

Baked Chicken Fajita

I brought this dish to a potluck tonight. It was easy to make and everyone seemed to like it.http://www.geniuskitchen.com/recipe/baked-chicken-fajitas-190951#activity-feed

Week 3

Zoodles and meat sauceBreakfast potatoes with sauted onion and fried eggRoasted broccoli and pineapple firecracker chickenCarrot noodles and almond crusted chicken cutletsWeek 4  Sweet potato waffle sandwich with a fried egg and avocadoBBQ Brisket Tarragon Chicken with mushroom cream sauce  Whole Roasted Spiced Cauliflower Thank you Whole 30 for opening my eyes (again) to what truly makes my tummy feel best. Now that I’ve completed my journey I’ve decided to eat  the paleo method. It would be silly not to.

Whole 30 – Week 3

I’m only 8 days away from completing my Whole 30 journey and I can not be more excited! I somehow manged a potluck, a bridal shower and date night this week with no slip ups! Whoa!! Hoping week 4 goes by smoothly and the next time I blog I’ll start incorporating things slowly and maybe start eating paleo. We shall see. Here are some of my favorite recipes from Week 3.Zoodles and meat sauce Breakfast potatoes with sauted onion and fried eggCarrot noodles and almond crusted chicken cutlets Roasted broccoli and pineapple firecracker chicken

See you next week for week 3.

Week 1 recipes

Week 2 recipes

Chicken Fajita Bake

We were invited to a family potluck last week, but since I’m doing Whole 30 it makes eating out a bit tricky. I knew I had to have at least one thing that I (and my family) could eat, so I did a quick Pinterest search. I found a yummy dish that no one would even question. Since I tweaked it a bit I thought I would share my recipe. Ingredients

Skinless, boneless chicken cut into strips

Frozen bag of TJ’s fire roasted bell pepper and onionsCilantro (I happen to have fresh on hand)

1/2 tbsp cumin, 1/2 tbsp paprika, 1 tsp garlic powder, 1 tbsp lime juice, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp pepperInstructions

Mix veggies, chicken, and spices.Drizzle 2 tbsp oil. Bake at 400 for 35-40 minutes. Top with lime juice. Enjoy!

Chicken Fajita Bake
Write a review
Print
Ingredients
  1. Skinless, boneless chicken cut into strips
  2. 1/4 cup cilantro
  3. 1/2 tbsp cumin
  4. 1/2 tbsp paprika
  5. 1 tsp garlic powder
  6. 1 tbsp lime juice
  7. 1 tsp onion powder
  8. 1 tsp salt
  9. 1/2 tsp pepper
  10. Frozen bag of TJ’s fire roasted bell pepper and onions
Instructions
  1. Mix veggies, chicken, and spices.
  2. Drizzle 2 tbsp oil.
  3. Bake at 400 for 35-40 minutes.
  4. Squeeze the juice from half of a lime or 1 tbsp lime juice over the top.
Mama Chit Chat http://www.mamachitchat.com/

Whole 30 – Week 2

Week 2 is done and I’m feeling great! My kitchen, dishwasher and hands are all tired from all the homemade sauces and food, but my tummy is happy. Which is why I started this journey anyway (see more here).

Here are some of my favorite recipes from Week 2.

Spinach, mushroom and tomato frittata Combine 6 eggs, veggies of your choice, salt and pepper in a bowl. Pour into greased pan at 400 for 25 minutes.

Sweet Potato Zoodle Scramble Spiral sweet potato and egg in a pan until cooked.

Crispy baked chicken with roasted cauliflower ricehttps://www.jaysbakingmecrazy.com/2016/01/21/paleo-whole30-chicken-tenders/

Homemade Ranch https://www.whole-sisters.com/dump-ranch/

No fuss salmon cakes with avocado salsa and roasted butternut squash zoodles.(pg 346)

Sweet Potato Chicken Poppers, Oven Fries and Roasted Mushroomshttp://unboundwellness.com/sweet-potato-chicken-poppers-paleo-aip-whole-30/

Chimichurri Burgers with Roasted Garlic Green Beans (pg 306)

Baked Chicken Fajita

I brought this dish to a potluck tonight. It was easy to make and everyone seemed to like it.http://www.geniuskitchen.com/recipe/baked-chicken-fajitas-190951#activity-feed

See you next week for week 3.

Week 1 recipes

Whole 30 – Week 1

I love food. Cooking food, trying new food and talking about food. However almost always I have an ache afterwards.

I’ve tried different medications, had a endoscopy, taken allergy tests and more. Ultimately I was diagnosed with Irritable Bowel Syndrome. Basically a bunch of nonsense.

After a dinner last year I decided I was done being in pain. I Googled a few things and came across Whole 30.

What is Whole 30 you ask? Whole 30 is not a diet. It centers on eliminating certain food groups such as sugar, dairy, grains, and legumes for about a month to improve health. Processed foods and alcohol are out; but, you can eat meat, seafood, eggs, fruits, vegetables, oils and healthy fats, like avocado.

The first time I did Whole 30 I successfully did 30 days, but with a few modifications. It wasn’t easy! I didn’t tell my family I was doing it. I didn’t want to spook them or think I was doing a diet. I wanted to see if removing certain food from my diet would help me feel better. And it did!! I started feeling better after 5 days. I wasn’t bloated, in pain or ill. To think some of my favorite foods was making me ill was just awful.

I was heartbroken. I love food!

I loved Whole 30 and even lost some weight, but then someone had a birthday, we made plans to check out a new restaurant in town, it was a holiday, etc. You get the point. Something was always in my way.

Then my sister’s bachelorette weekend in Mexico was coming up and I remembered how I felt (and looked) so I did it again. This time I only lasted the two weeks up to her bachelorette. Hello vacation food and cocktails!

After a painful episode last December I deiced on the first day of the year I was going to commit to my health and do another round.

This time I talked it over with my family, read books (thanks Whit!), saved recipes, shopped for food, prepped and did my research.

The first week was hard! Like real hard. I so miss my morning (and sometimes afternoon) coffee with milk and brown sugar. But I decided to stick to the plan, so I haven’t been drinking coffee, because coffee with almond milk is just plain nasty.

After completing the hard week I thought it was best to remind my self of all the yummy recipes we tried and liked.

Here are some of my favorite recipes from Week 1.

Southern breakfast bowlhttp://thedoitallmama.com/2016/05/whole-30-southwestern-breakfast-bowl.html

Baked Salmon with cilantro sauce and cilantro lime cauliflower ricehttps://www.themediterraneandish.com/baked-salmon-recipe-garlic-cilantro-sauce/

Sweet Potato Chicken Pad Thaihttps://littlebitsof.com/2017/06/sweet-potato-chicken-pad-thai/

Sloppy Joe Potato Bowlshttps://physicalkitchness.com/whole30-sloppy-joe-bowls/

Good food, that tastes good, that’s good for you. I love Whole 30! 

See you next week for week 2.

Related Posts Plugin for WordPress, Blogger...
%d bloggers like this: