Tilapia with Mango Kiwi Salsa

A friend shared a few healthy recipes with me recently and I can’t wait to try them all. They are all healthy meals under 600 calories! If you’re looking for healthy options that don’t lack in flavor, be sure to check in here every once in a while to see what I’ve tried!

Ben and I eat a lot of fish when we cook at home. It’s easy to make and very versatile. We prefer mild white fish like tilapia,  mahi mahi, grouper, etc. This particular recipe, I served with plain quinoa and roasted broccoli.


Tilapia- makes two servings

2 5-6oz tilapia filets
1/2 tbsp honey
1 tbsp soy sauce
1/2 tbsp olive oil
1tsp black pepper
cooking spray

Mix ingredients and pour into a plastic bag with the tilapia filets. Refrigerate for about 10 minutes. Heat a sauté pan over medium heat, coat with cooking spray. When the pan is hot, add the fish. Don’t move the fish until the first side releases from the pan easily when you give the pan a gentle shake. Flip the filets and cook for 4-5 minutes longer. Don’t over cook your fish. Serve with Mango-Kiwi Salsa, quinoa, and a vegetable!


Mango Kiwi Salsa- makes enough for 2 fish filets with leftovers 

1 mango, peeled and finely diced
1 kiwi, peeled and finely diced
1tbsp chopped cilantro
Juice of 1/2 orange

Mix all ingredients and let stand for 10 minutes.


If you try this recipe, leave a note in the comments to tell me how it turned out! I’d love to hear from you!

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Lemon Red Snapper

I have been traveling A LOT for work lately which means I’ve been eating a ton of restaurant food. When I am home, all I want to do is cook my own meals, eat healthier, and relax. I have been checking Pinterest pretty regularly for new, quick & easy recipes. I came across a delicious sounding Red Snapper recipe from my recipes.com and followed the recipe pretty exactly. This recipe takes less than 30 minutes and is very easy to scale up or down depending on how many you’re having over for dinner!

Red Snapper


red snapper with green beans and couscous
{check the link above for the recipe}

For the sides, I quickly sautéed the green beans in a little bit of olive oil, pepper, and lemon juice and made plain old couscous according to the package instructions. If you have more time and want to enhance this dish, add in chopped red peppers and cucumbers to the couscous to layer in flavor!


I bought this beautiful Red Snapper at my local Harris Teeter. If you have a HT near you, check out their fish case! Over the past 6 months or so, I have noticed a great improvement in their quality and selection! I (carefully) cut the skin off of the snapper but you could also ask your fish monger to do it for you if you’re worried about losing a finger.


Don’t be afraid of the lemon slices, they aren’t overpowering. I happen to love lemon with fish! If you are skeptical, just use one lemon slice underneath at first.


I hope you try this easy and delicious recipe!


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High Five for Friday- the best one!

High Five! It’s been an AWESOME week!!! I’m so excited to share all of the excitement with you!

the spot

1. Ben made a treasure hunt for me that I completed on Sunday. This was the last spot…

where he asked me to marry him!!!!!


2. That’s right, we are engaged!!! We are so excited for the next chapter in our lives!


3. It was so fun to get my first manicure since being engaged and I think I picked the perfect color: OPI Score’s a Goal!! Yes, I did!


4. One of my BFFs is in town which is AWESOME because I don’t get to see her a lot AND she brought me a few wedding mags! So exciting!


5. On top of all of the engagement excitement, I won two tickets to the preview party for  CO’s new restaurant, CO Savannah! Of course, I will take my new fiancé:)

Link Up Friday: Meet @ the Barre, Diary of a Real Housewife, A. Liz Adventures


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Meatless Monday- Beer Tacos

Do you know about this thing called Healthy Monday? Turns out, a it’s a non profit public health initiative associated with John Hopkins to encourage Americans to make healthier decisions at the start of every week and Meatless Monday is a part of this initiative. Other Monday campaigns include The Kids Cook Monday, Move it Monday, The Monday Mile, and others. So, join the bandwagon and start your week off a little healthier!

Last week, I was flipping through my Thug Kitchen cookbook looking for a new dish to try for Meatless Monday when I found this awesome looking recipe for Beer Lime Tacos. I grabbed my reusable grocery bag and was off to get the ingredients I needed.


Ok, so they are Roasted Beer and Lime Cauliflower Tacos. I wasn’t didn’t think I was a fan of cauliflower until we made pickles then I found out that cauliflower takes on whatever flavor you mix with it. These tacos turned out great and were pretty easy to make. I altered the original recipe a little bit and intend to use more spices the next time we choose this for Meatless Monday.


Roasted Beer and Lime Cauliflower Tacos- makes 6-8 tacos

1 head cauliflower
1 beer
1/2c vegetable broth
2 tbsp lime juice
2 tsp soy sauce
2 tbsp of your favorite hot sauce (I used Cholula)
2 garlic cloves, sliced
2 tsp chili powder
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
Pinch of salt
1 tbsp olive oil
1/2 yellow onion, diced
6-8 corn tortillas
1 avocado, sliced (optional)
salsa for serving (optional)

Preheat oven to 400°F. Clean and chop the cauliflower into small florets. In a saucepan over medium heat, warm the beer, broth, lime juice, soy sauce, hot sauce, and garlic. Add the cauliflower and simmer for a couple of minutes. Drain.

In a large bowl, toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir until coated. Spread the mixture onto a baking sheet and roast in the oven for about 20 minutes, stirring after 10 minutes.

To assemble the tacos, warm the tortillas in the oven or microwave for a minute or so, add the cauliflower and any other toppings you like such as salsa, avocado, slaw, sliced tomatoes, etc.



I followed Thug Kitchen’s recipe for the Cilantro Slaw exactly but you can make whatever kind of slaw you like. Any mix of cabbage, carrots, maybe onion, cilantro, and a bit of rice vinegar and oil will work!


If you try this recipe, leave a note in the comments to tell me how it turned out! I’d love to hear from you!


Filed under Vegan, Vegetarian

Clam and Chorizo Paella

In a Friday Five post a couple of weeks ago, I mentioned that Ben and I are watching Worst Cooks in America on the Food Network. {side note, how did I not notice until RIGHT THIS SECOND that I’ve been spelling it wrong this whole time, “Hi Five for Friday?” so embarrassed…people, tell me these things!} Anyway, Worst Cooks had us in tears from laughter last night. If you haven’t seen it, here’s a little peak at the craziness:

While the personalities on this show are large, they had no clue how to cook when it started. And now, they are filleting fish! There’s hope for all of us!

In the previous episode, they made paella which had our mouths watering. I ended up replicating their recipe, and adding a few twists of my own, the very next night. There are a lot of steps to this recipe, but if you have your mis en place all set and ready to go, it will make it so much easier to follow.

mis en place

first steps

Clam and Chorizo Paella- serves 4-6

1/4 c extra-virgin olive oil
3 Spanish chorizo sausages, thickly sliced
1 Spanish onion, diced
1/2c green or red pepper, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
Salt and freshly ground pepper
1/3c white wine like sauvignon blanc
1/2tbsp paprika
2 ripe tomatoes, diced
4c short grain rice
4c water
4c chicken or vegetable broth
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
1/2 cup sweet peas, frozen and thawed

Heat oil in a large pan or cast iron skillet over medium-high heat. Saute the chorizo until browned, remove and set aside.

In the same pan, sauté the onions, pepper, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Add wine and let cook down by half or so. Fold in salt, pepper, paprika, rice and stir-fry to coat the grains. Pour in water & stock and simmer until rice has absorbed almost all of the liquid.

When there is just a little bit of liquid remaining, tuck the clams into the rice (the side that will open facing up) and cook until they start opening. Once one or two clams start to open, add the shrimp, chorizo, and peas. The shrimp will take about 5-8 minutes. Right at the end, turn the heat up to high for 40-60 seconds or until you can smell the rice toast at the bottom, then it’s perfect. (the ideal paella has a toasted rice bottom called socarrat)

Remove from heat and rest for 5 minutes. Garnish with parsley.


I added the shrimp too soon, I should have waited a little longer until the clams really started opening.




If you try this recipe, leave a note in the comments to tell me how it turned out! I’d love to hear from you!

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High Five for Friday!

Happy Friday! This week, I thought it would be fun to share five great ideas for Super Bowl snacks since the big game is on Sunday! To me, Super Bowl Sunday is all about the food! I’m not a huge football fan so the snacks better be good.


cheddar popovers

1. Popovers! Popovers are fun because you can make them sweet or savory- there are so many recipes on Pinterest! My favorite are these Gruyère Popovers with rosemary for a little added flavor. For the game, make a couple of batches if you are having a larger party, everyone will love them. You can even cut them in half and serve them with turkey or ham slices.


2. Salsa is so easy to make yourself and serve at a party with tortilla chips (blue corn are my favorite). This Corn and Black Bean Salsa is sure to please a crowd!


3. Hot Pretzels are fun to make and something that probably hasn’t been done at a party before. While these are best the same day, you can make them a day ahead. Serve with homemade honey mustard or my favorite- plain old yellow mustard.

chex mix

4. Another crowd pleaser is Chex Mix! This will go fast so consider making a double batch. This is a great make ahead snack.

veggie plate

5. I guess after all these carbs, I should include something healthy! A veggie plate is easy to put together and everyone will eat off of it. Carrots and peppers usually go first, so I try to have more on hand. For the dip, I just use the Hidden Valley Ranch Dip packet (found by the salad dressings) and follow the instructions- which are mix with sour cream. Couldn’t be easier!

Link Up Friday: Meet @ the Barre, Diary of a Real Housewife


Filed under Snack Foods

Sunday Brunch- Crab Omelet

I love to brunch! And I usually overeat when we go out to brunch so cooking at home on a Sunday morning is usually where you’ll find me. I recently had the Isle of Palms Egg Benedict at Acme Lowcountry Kitchen on the Isle of Palms, SC and it was delicious! Crab cakes and poached eggs is a win. I thought I would use this dish as an inspiration to create a spinach & crab scramble.


The Harris Teeter I shop at has small containers of crab at the fish counter. The fish guy told me to get the cheapest version since I was using it for a breakfast dish (he wasn’t quite sure of my egg plans) so I went with his recommendation. I think next time, I will go with the crab that’s one step above the basic for a better crab flavor.

Spinach & Crab Scramble- makes enough for two people

1c fresh spinach
6 small cherry tomatoes, sliced in half
3-4 eggs, beaten
1/4c crabmeat
2 strips of crispy bacon torn into pieces
salt and pepper
olive oil


Place a medium sized sauté pan over medium heat. Swirl with just a bit of olive oil. When the pan is hot, add the spinach and sauté until wilted. Add the tomatoes and cook for a few minutes. Pour the beaten eggs into the pan and sprinkle the crab and bacon on top. Cook the eggs until scrambled and voilà! Breakfast is ready!

If you’re wondering how to make the most perfect breakfast potatoes, here you go!

Breakfast Potatoes

2-3 yukon gold or red potatoes, peeled and diced
olive oil or bacon fat
spices such as cumin, adobo seasoning, cayenne, pepper, Penzeys Forward

Use the same pan you cooked your bacon in (I use cast iron) on medium to medium high heat. I usually remove the bacon fat then add back 1-3 tsp into the pan. Into the hot pan add the potatoes. Sauté for 5-10 minutes or so then add spices. I sprinkle a little of all of the spices listed above and never measure. Add less to start and more later if needed. Cook until potatoes are cooked through, stirring intermittently.

If you like peppers and onions in  your breakfast potatoes, add them after you add the spices or once the potatoes are cooked about halfway.

If you try this recipe, leave a note in the comments to tell me how it turned out! I’d love to hear from you!

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Filed under Breakfast