Foil Baked Tilapia

Foil Baked Tilapia

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Tilapia is a very versatile fish. It takes on whatever flavors you pair it with. I find it fun to play around with different flavor combinations and types of vegetables mixed in.

What You Need:

Tilapia

Cherry or Grape Tomatoes

Spinach

Lemon or Lime Juice

Olive Oil (or any type you prefer)

Trader Joes 12 Spice Seasoning

Salt and Pepper

Foil

 

What To Do:

Make a foil dish/pocket for your tilapia. Pour a little olive oil on the bottom and layer on top a bed of spinach. Remember that the spinach will decrease in size, so add extra.

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Put a handful of tomatoes on top of the spinach. Sprinkle with seasoning.

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Coat the tilapia with seasoning (as much as you would like) and put it on top of the vegetables. Add a few drops of lemon or lime juice and cook at 400 for 10-15 minutes (depending on the size of your tilapia).

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When it is done (fish is flakey when you put a fork in it), you can eat it right out of the foil dish or place it on rice. A nice sauce will form from the juicy tomatoes, olive oil, and lemon juice.

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Enjoy 🙂

xoxo Jenn

Gluten Free Chocolate Chip Zucchini Bread

Gluten Free Chocolate Chip Zucchini Bread

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Oh my goodness! This bread is amazing! I love these gluten free zucchini muffins from one of the local coffee places in Boston. I wanted to recreate my own recipe, so I tested a few different variations and my goodness… this is delicious!

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What You Need:

2 Cups of Shredded Zucchini

2 Eggs

1/4 Cup of Applesauce

1/4 Cup of Vegetable Oil

3/4 Cup Sugar

1/4 Cup Brown Sugar

2 Teaspoons of Vanilla Extract

1 1/2 Cups of Gluten Free Flour (I love Bob Red Mills 1:1 Baking Flour)

1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon of Salt

2 Teaspoons Cinnamon

1/4 Cup Raisins

1/2 Cup Dark Chocolate Chips

What To Do:

In a food processor or with a mixer, add eggs, applesauce, vegetable oil, both sugars, and vanilla extract. Blend until smooth.

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Slowly add in the dry ingredients. Take about half of the shredded zucchini and mix in the food processor.

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Stir in the rest of the zucchini, raisins, and chocolate chips.

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Cook at 350 degrees for about 50-65 minutes in a buttered loaf pan.

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Let it cool on a wire rack and try to wait to eat it until it is cool. I’m not going to lie. I might have ate some while it was still warm.

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So good!

Meatless Monday Pasta

Happy Meatless Monday!

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Why should you decrease your meat consumption one day a week? It helps reduce our carbon footprint and saves resources like fossil fuels and fresh water. Meat production manufactures more greenhouse gases than growing vegetables do. Also livestock uses way more water than vegetables. Studies show that we use 1,850 gallons of water to make one pound of beef while only using 39 gallons of water to produce one pound of vegetables. Going meatless one day a week also has health benefits. It can reduce the risk of heart disease and strokes, help you live longer, and improve your overall health. Consuming vegetables that are protein rich help get the essential nutrients and vitamins such as iron, fiber, magnesium, and zinc which decrease your intake of saturated fats.

This recipe is simple to make and you can substitute or add in extra veggies. I usually look in my fridge and add in what I can find.

What You Need:

Cherry Tomatoes-One container

Garlic (2-3 cloves chopped)

1/2 Stick of Vegan Butter (Regular Butter if you prefer)

1/2 Cup of White Wine

Tofu-Diced and Seasoned with Salt and Pepper

Spinach-1 bag

Feta Cheese

Salt and Pepper to taste

Italian Herb Grinder

Gluten Free Spaghetti

What To Do:

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In a saucepan, add the vegan butter, tomatoes, salt, pepper, and the Italian Herb Spices. Let it cook until the tomatoes start to blister a bit and get soft.

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Add in garlic and cook until the garlic is toasted. When the tomatoes are soft, take a fork and press into them. Be careful because it will splatter everywhere. I recommend wearing an apron!

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Add the spinach in the pan until it has cooked down and wilted. Pour in the wine and carefully place in the diced tofu. Cook until the sauce is simmering and the tofu is warm. Serve with spaghetti or pasta and top with feta cheese!

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Balsamic Glazed Portobello Mushroom

 

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Happy Meatless Monday! I made an amazing Balsamic Glazed Portobello Mushroom with Mozzarella Cheese, Spinach, and Tomatoes. I would say it’s almost a spin on my Tomato and Sage Balsamic Bruschetta (posted in #holidays on my blog).

What You Need:

Portobello Mushroom
Grape Tomatoes
Spinach
Fresh Mozzarella Cheese (don’t skimp and get one full of preservatives)
Olive Oil (I used one with herbs)
Italian Seasoning Grinder
Salt and Pepper

Balsamic Glaze:

1/4 Cup Balamic Vinegar
2 Teaspoons Brown Sugar

What To Do:

Preheat the oven to 400 degrees and lightly sprinkle olive oil on a baking sheet. Remove the stems from the portobello mushrooms and place on the baking sheet. Season with salt and pepper. Cook for ten minutes.

While the mushrooms are cooking, start the balsamic glaze. In a sauce pan, add the brown sugar and balsamic vinegar. Simmer on medium low heat until the glaze is bubbling and has thickened.

After ten minutes, take the mushrooms out and layer on spinach, the tomatoes, and cheese. Use the Italian Seasoning grinder on top.

Cook for twelve minutes or until the mushrooms are tender and the cheese is melted. Top with the balsamic glaze. This recipe was so good that I ate both mushrooms in one sitting.

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Roasted Broccoli

Roasted Broccoli

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I love roasting vegetables as you know. I have shared a couple recipes, like my Fall Vegetable Roast with butternut squash, sweet potatoes, and whatever else is in season. This time I am sharing my delicious Roasted Broccoli with spices, topped with a sprinkle of parmigiana cheese (leave the sprinkle out to make it vegan).

Broccoli is an amazing vegetable. Not only does it contain tons of vitamins and minerals but helps aid the body with allergies and inflammation! It’s full of vitamin A, K, and D. Broccoli contains a large amount of vitamins A and K which help support the strength of vitamin D. They all work together to help your body process vitamin D.

If you have been following my story for a while, you know that I have tons of food allergies as well as Inflammatory Disease, where my body just chooses a spot to inflame or run rampant through my body. Currently, with all that I have going on personally, my body has taken a beating. It has chosen to not cooperate. The brain fog is back, the pain and inflammation are some days unmanageable, and my joints are freezing more than ever. I am hoping with adding in more anti inflammatory and nutrient dense foods, it will help my body to calm down a bit.

What You Need:

Broccoli (cut into the florets-I used two heads)
4 Cloves of Garlic (sliced thinly)
Herbed Olive Oil (use any type)
Salt and Pepper
Crushed Red Pepper Flakes
Trader Joes 21 Seasoning Shaker (you can also use Italian Herbed Grinder)

What To Do:

Preheat oven to 400 degrees and sprinkle a bit of olive oil on a baking sheet (don’t go over board-you only want a very thin coating).
Cut the stem off the broccoli, leaving only the florets. Add to the pan and thinly slice the garlic. After adding the garlic to the pan, sprinkle on some salt and pepper.
Add as much crushed red pepper that you like. Sprinkle some of the seasonings on top (I used about 2 teaspoons).
Toss all together, trying to coat all the broccoli with the seasonings, garlic, and olive oil.
Bake for about 15 minutes, flip, and bake for another 10. You want the broccoli to get a nice brownish tinge on parts of it. Top with some parmigiana cheese (leave off if vegan). Enjoy 🙂

Napoleon Portobello Mushroom

Napoleon Portobello Mushroom

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This dish is amazing! I love mushrooms! Mushrooms are considered one of the most potent natural medicines on earth! They boost our immune system and have tons of Vitamin D. When you are diagnosed or living with Celiacs Disease, you lack a lot of nutrients and vitamins, especially vitamin D. I know for myself that I have a vitamin D deficiency, even though I try to spend time in the sun. I do take vitamin D supplements recommended by my doctor but I also like to add nutrient rich foods like mushrooms into my lifestyle.

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What You Need:

Portobello Mushroom Cap

Homemade Tomato Sauce or Gravy (go under Sunday Dinners for the recipes)

Spinach

Fresh Mozzarella Cheese

Italian Seasonings

 

What To Do:

Take the Portobello mushroom cap and fill it with some sauce.

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Cook for about 15 minutes at 400 degrees. Add spinach on top with another layer of sauce. Cook for another 10 minutes.

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Then add a thick slice of fresh mozzarella cheese (don’t skimp here! Don’t add a mozzarella cheese full of preservatives. Fresh is best!) Sprinkle on some Italian Seasonings and fresh pepper (I love to use grinders for both). Cook for about another 5 minutes or until the cheese is melted.

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This is perfection!!

Roasted Vegetables

Roasted Veggies

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As the weather begins to cool down, my favorite way to make seasonal vegetables is to roast them. There is something that is so comforting about eating a bowl of warm, roasted veggies. I am constantly changing up the different veggies in this dish so feel free to experiment!

 

What You Need:

Butternut Squash, peeled and cubed

Zucchini, sliced

Carrots (I used baby carrots but you could use either type)

Sweet Potato, cubed

Two small Red Potatoes, cubed

Herbed Olive Oil

Salt and Pepper

 

What To Do:

Line a baking pan with foil and sprinkle on herbed olive oil. This amount of veggies took up two baking pans. Toss the veggies in the oil and sprinkle on salt and pepper. Toss them again a couple of times until they are evenly coated.

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Bake at 425 degrees for 20 minutes, take out the pans, and flip the veggies. Bake for another 20 minutes until the vegetables are golden brown.

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I like to pair my roasted vegetables with my homemade honey mustard dressing. See the recipe under dressings or clink the link above! Enjoy!

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