SO, it has been a while. I have to take a sec to apologize for the serious recipe backlog. I guess I have been on sort of a roll in the kitchen but that roll didn’t quite carry over onto this bloggy-blog. BUT I’m making up for it with this post, which will essentially be a big ol’ RECIPE ROUNDUP! You guessed it, I’m going to try my best to keep my (many) racing thoughts to myself and bust out the recipes you all have been waiting oh so very patiently for. Have I mentioned I’m sorry? 🙂
I’m going to start with savory and work my way to sweet (saving the best for last of course) because my mother always told me to eat my dinner before my dessert and I feel like it’s the same for the blog world. (Maybe not but oh well)
So here it goes, FitCandy’s RECIPE ROUNDUP (sorry, I’ll shut up now.)
Just kidding. You know me too well. Let me tell you about this first recipe because there is a back-story and it just doesn’t feel right to keep it from you.
I decided to start a new ritual for myself once a week called Try It Tuesday, which is pretty self-explanatory but for sake of clarity, I try something new. Just one thing, for one day; totally manageable and totally in line with what I like to preach about-baby steps. Try It Tuesday can mean a new recipe, or cooking for yourself if that isn’t your thing, it can be trying out a new form of exercise, or drinking more water throughout the day.
This week, for my first ever Try It Tuesday, I wanted to go big…and well what’s bigger than the ocean? So, if you know me you probably know I do not like seafood. Don’t get me wrong, I want to like it, I try to like it, I just can’t, until now. This week I served up salmon (to myself) and let me tell you, this recipe is one that will turn any fish-fearer into a seafood snob. Not to say I am anywhere close to a seafood snob…but I actually really enjoyed it, plus it’s good for you (you really can’t lose). So if you’re like me and don’t have the best relationship with our finned friends or even if you do, give this one a try and let me know what you think!
Preheat the oven to 450 degrees.
Prepare your fish (I used two boneless/skinless filets) by laying it on a pan lined with foil (or a baker’s mat). Season it with salt and pepper.
Bake it in a 425 degree oven for 12 minutes.
Now prepare your sauce. In a saucepan mix together:
3 Tbsp honey
2 Tbsp low-sodium soy sauce
1 Tbsp dijon mustard
2 tsps rice vinegar
1 garlic clove, minced
Let the sauce come to a boil. Once the salmon is done, take it out of the oven and preheat the oven to Broil. It’s now time to drizzle that deeeelish sauce all over the salmon. Be sure to cover it all! Put it under the broiler for 3-4 more minutes. VOILA the perfect salmon for lovers and haters alike.
I served my salmon up with easy asparagus. All you have to do is trim the ends (not the tips!) place the asparagus in a saute pan over medium heat, drizzle over some oil (I used truffle oil for extra flavor but EVOO is just fine) season with salt and pepper and cook while turning them over for about 7 minutes or until a little soft and bright green.
I also served my salmon with some quinoa (~3/4 cup) which I mixed with just one tablespoon of prepared basil pesto, no need to get all fancy over here-This actually looks really fancy though…
OK NEXT RECIPE……..
This is a super easy, whip it up in no time, bored of oatmeal kind of breakfast. Plus it will trick your mind into thinking you are really eating cake, but it’s healthy…so all is good.
3/4 cup rolled oats
1/8 cup flax seeds
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/2 medium ripe bananas
1/8 cup yogurt (I use 0% vanilla greek yogurt)
1 Tbsp honey
2 egg whites
1 teaspoon vanilla
1 tsp almond extract
1 tsp cinnamon .
1/4 cup dark chocolate chips (optional)
Preheat oven to 350 F.
Prepare a small pan by spraying cooking spray(I use coconut spray from Trader Joes). I also used an individual baking pan but if yours is bigger you may want to double the recipe. Blend everything in your blender (MINUS THE CHOCOLATE CHIPS) until mixed. Once mixed fold in the chocolate chips with a spoon and pour into the pan. SO EASY RIGHT!? You can stop here or add more chips to the top to make it pretty.
Clean Choco-Chip Cookie Dough Oats
1/2 cup rolled oats
1 cup almond milk
1 Tbsp chia seeds
1 Tbsp coconut butter (this is what will bump up the cookie flavor!)
1 tsp vanilla extract
1 tsp almond extract
1 Tbsp honey (for extra sweetness add one pack of stevia)
1/2 tsp cinnamon
handful of dark chocolate chips and shaved coconut to top
Boil the almond milk over medium high heat and add in the rolled oats and chia seeds. Stir and let cook for about 5 minutes or until the oats are fluffy and the milk is absorbed.
Add the coconut butter, vanilla, almond, honey, and cinnamon and stir until combined. Transfer to a bowl and top with chocolate chips and coconut! Enjoy!
Ok. Let me take a break from recipes for a second. I just want to share something equally as cool, well to me at least!
This delicate hamsa necklace is aimed to protect you from negative energy and really who can’t use some positive vibes?! PLUS I know it’s late notice (on the blog at least) but I am offering 20% off all jewelry until Valentine’s Day if you use the code “LOVE” at checkout. Just look how cute…..
LAST RECIPE! Yay we made it!! The first ever FitCandy Recipe Roundup, but let’s be real it probably won’t be the last.
This is a super easy, really fancy looking, delicious tasting, and healthy, savory breakfast!
1/2 avocado, minus the pit
1 whole egg
salt and pepper
Preheat your oven to broil.
Once your avocado is halved, scoop out some of the avocado flesh to make a bigger and wider hole. Crack an egg into a bowl and slowly pour it into the avocado.
Your egg may be to big to fit (like mine) in which case pour some of the white out until the whole egg can fit. Sprinkle with salt and freshly cracked pepper.
Place the egg in a small oven safe pan so that it can stay upright. If you don’t have a small enough pan you might want to get creative with some foil. Bake your egg for about 7 minutes or until the white has cooked over. Serve plain, with siracha, or your choice of sauce. (I used a vegan roasted red pepper miso mayo, shout out to Whole Foods!)
HAPPY EATING! 🙂