Attempting to create new healthy habits is not easy during the holidays, much less while traveling during the holidays. We've been in Odessa for nine days. For the most part, I have felt like I have moved from couch, to table and back to the couch again. I went for a light jog and did some walking lunges yesterday. It is amazing what 30 minutes of activity can do for the mind let alone the body.
My mother-in-law makes fudge, buckeye balls and peppermint bark at Christmas. She also made me a birthday cake (GF of course), pecan pie, apple pie and lemon pie. I set the limit for myself that I would not have more than two buckeye balls per day and I would only have pie on Christmas. I have kept to the limit on balls. I was weak last night and did have a small sliver of pecan pie.
I feel like a tub of lard. If you know me - you know I have BDD (Body Dismorphic Disorder). Not really, but I often look in the mirror and I see Oprah looking back at me. Yes, I know she is black and I am white, but I feel like I am her shape. It is insanity really - because I am at least five inches taller and in my mind, I know I am not "fat". I am sure the lack of exercise only adds to feeling totally disgusted with myself. Thank God there is no scale in my in-law's house!
I have been keeping up with my Green Shake. I am super thankful for my husband who has also made it a part of his daily routine. In all honesty, without his discipline this week would have been a complete bust! I have been completely Gluten Free since Day One. It helps to have people who understand and hold you accountable instead of tempt you!
I'll be home tomorrow and am excited to be back in my own element, free of temptation and no sweets in sight. I'm hopeful next week I will be more up beat and positive about my body, my diet and my outlook!
Here's to resolutions kept!
Saturday, December 26, 2009
Monday, December 14, 2009
Day Four: Reduced Cravings and a Lapse in Discipline!
I can honestly say that I think the increase in fiber (green shake and flax seed) is having a huge impact on my cravings. We had 3 holiday parties this weekend, including one that I catered. I made it through all three without snacking! No, I am not joking.
You know that feeling you get in your tummy and the watery mouth that comes with seeing a plate full of fudge, cookies, and red-velvet cake? Well, I stared into the face of sugary sweets this weekend three times and I was hardly tempted. I've read before that if you have the right amount of fiber in your diet you can drastically decrease your cravings for sugar/sweets. It seems to be true.
I've also observed that I am full VERY quickly when I am eating and cannot finish portion sizes I could easily finish last week. I'm happy about that. Reducing portion sizes is one of the keys to weight loss. We'll see how that is working out when I weigh on Wednesday! :)
Yesterday was the first day I took the Apple Cider vinegar. I can't say I enjoyed it at all. I may try diluting it in water today. It was pretty harsh on my throat and difficult to down in one large swig.
Today is day 4 of the green shake, Day 3 of Flax Seed and Day 2 of vinegar. All in all, I feel great. I am still trying to convince my husband to join me on my journey. I'd love to see him trade his french fries for broccoli and his chocolate for fruit. I'm not holding my breath. If at the very least he could just add the vegetables and fiber to his diet - he'd at least be getting some nutrition.
I do have a confession before I end today's rant. I ate some bread last night. It was not GF. It was soaked in butter and garlic. I couldn't resist. Well, that is not true. I could have, I just didn't. I suffered all night long and regretted every bite. When will I learn? No matter how much butter is on the bread - iwill not be happy with myself and my body cannot tell the difference between yummy gluten and not yummy gluten. Ahhh, well, every day is a new day.
You know that feeling you get in your tummy and the watery mouth that comes with seeing a plate full of fudge, cookies, and red-velvet cake? Well, I stared into the face of sugary sweets this weekend three times and I was hardly tempted. I've read before that if you have the right amount of fiber in your diet you can drastically decrease your cravings for sugar/sweets. It seems to be true.
I've also observed that I am full VERY quickly when I am eating and cannot finish portion sizes I could easily finish last week. I'm happy about that. Reducing portion sizes is one of the keys to weight loss. We'll see how that is working out when I weigh on Wednesday! :)
Yesterday was the first day I took the Apple Cider vinegar. I can't say I enjoyed it at all. I may try diluting it in water today. It was pretty harsh on my throat and difficult to down in one large swig.
Today is day 4 of the green shake, Day 3 of Flax Seed and Day 2 of vinegar. All in all, I feel great. I am still trying to convince my husband to join me on my journey. I'd love to see him trade his french fries for broccoli and his chocolate for fruit. I'm not holding my breath. If at the very least he could just add the vegetables and fiber to his diet - he'd at least be getting some nutrition.
I do have a confession before I end today's rant. I ate some bread last night. It was not GF. It was soaked in butter and garlic. I couldn't resist. Well, that is not true. I could have, I just didn't. I suffered all night long and regretted every bite. When will I learn? No matter how much butter is on the bread - iwill not be happy with myself and my body cannot tell the difference between yummy gluten and not yummy gluten. Ahhh, well, every day is a new day.
Saturday, December 12, 2009
Green Shakes and New Habits
Day Two:
This is day two of my journey to creating new habits and a healthier lifestyle. I'm feeling really motivated.
I am really hopeful that adding (or removing in some cases) nuances to my diet and lifestyle changes ever couple of weeks will help me make them more permanent. I am an extreme person and if I set out to make these changes all at once, and fail and one, I will feel as though I have failed at all of them.
You might be wondering why the "green" shake is so important to me and what it is. I am using one made by Vibrant Health called Field of Greens. It is gluten free and 100% organic. Each serving contains 7 grams of 14 different greens (broccoli, kale, alfalfa, spinach, collard, barley, oat and wheat grass). What inspired me to want to drink this concoction?
My husband has cancer on both sides of his family. Two of his family members who have battled the disease and won, swear by the changes in their diet. Their testimonials inspired me. They feel better, have more energy, less cravings and overall feel healthier. My husband's cousin actually juices her greens and drinks the fresh juice. I am not quite that ambitious. I mix my powdered greens with OJ and drink them very quickly. They are not awful. I have had worse. In fact, I am intrigued that I can actually taste the alfalfa and the broccoli.
Summary of Day Two: So far so good!
This is day two of my journey to creating new habits and a healthier lifestyle. I'm feeling really motivated.
I am really hopeful that adding (or removing in some cases) nuances to my diet and lifestyle changes ever couple of weeks will help me make them more permanent. I am an extreme person and if I set out to make these changes all at once, and fail and one, I will feel as though I have failed at all of them.
You might be wondering why the "green" shake is so important to me and what it is. I am using one made by Vibrant Health called Field of Greens. It is gluten free and 100% organic. Each serving contains 7 grams of 14 different greens (broccoli, kale, alfalfa, spinach, collard, barley, oat and wheat grass). What inspired me to want to drink this concoction?
My husband has cancer on both sides of his family. Two of his family members who have battled the disease and won, swear by the changes in their diet. Their testimonials inspired me. They feel better, have more energy, less cravings and overall feel healthier. My husband's cousin actually juices her greens and drinks the fresh juice. I am not quite that ambitious. I mix my powdered greens with OJ and drink them very quickly. They are not awful. I have had worse. In fact, I am intrigued that I can actually taste the alfalfa and the broccoli.
Summary of Day Two: So far so good!
Wednesday, October 7, 2009
GF Breaded Eggplant w/Goat Cheese
Tonight's dinner was "on a budget".
Bison was on sale at Sprouts this weekend. It is a leaner meat than beef and it was cheaper than beef or chicken. So, that was an easy choice!
I don't really ever "plan meals". I know what ingredients work well together and I try to buy things that don't spoil quickly that I know how to cook and that are versatile.
For example, eggplant can be grilled, sauteed or fried. It is a food for every mood!
I've been experimenting with the perfect way to do "breading" for fried veggies/chicken that is gluten free. I think I perfected it tonight! You could use this eggplant recipe for GF Eggplant Parmesan, as a side veggie as I did here, or in the place of meat on a veggie sandwich w/mushrooms, spinach, roasted red peppers and red onion!
GF Breaded Eggplant w/Goat Cheese
Serves 4
Total Prep and Cook Time: 30-40 Min
1 medium eggplant
Breading (Gluten Free)
1/2 c. Bob's Red Mill Baking Mix
1/2 c. Corn Meal
3 Tbsp Freshly Chopped Rosemary
2 Tbsp Freshly Chopped Thyme
1 Tsp Salt
Fresh Ground Pepper
Pinch of red pepper flakes
---
2 eggs
---
Oil for cooking (Olive Oil)
-------------------------------------------------------------------------------------------------------------------------
Peel purple skin from eggplant with a vegetable peeler. Slice into 1/4" slices. Any thicker and they will burn before they are cooked through.
Mix herbs and dry ingredients together in a dish large enough to use for dusting your egg plant. Scramble eggs (add milk if you like). Always dust whatever you are frying in the "flour" first. Then to the eggs and back to the flour.
Your oil should sizzle when the eggplant is placed in the pan. Otherwise, it is not hot enough. Your eggplant will soak up the oil instead of fry and it will be soggy. Fry over medium heat for 2 min or so, turn and cook 2 min on other side. Once they are a a golden-brown, remove from heat and set on paper towel to drain some of the oil off.
Add a dollop of your favorite goat cheese to the top and serve warm. The goat cheese really topped it off! :)
Guten Appetit/Bon Appetit!
Wednesday, August 12, 2009
Walnut-Berry Vinigrette
1C. Roasted Walnut Oil
1/3 C. berry/Fig infused Balsamic vinegar**
1tsp mustard (Dijon)
1 small chopped shallot
salt^
pepper
Whisk all ingredients together.
^Remember that flavours become stronger after they have had time to sit. You will not taste the saltiness until the salt has completely dissolved in your dressing and had time to combine. Therefore, be very wary of adding more than a pinch or two (especially if you are a salt addict)! :)
**If you want to save some cash and still have "infused" vinegar, buy a regular vinegar and some frozen blue berries. Thaw 2-3 tablespoons of the blueberries and puree in a mini-food processor. Add to the vinegar! :) Voila - infused vinegar!
1/3 C. berry/Fig infused Balsamic vinegar**
1tsp mustard (Dijon)
1 small chopped shallot
salt^
pepper
Whisk all ingredients together.
^Remember that flavours become stronger after they have had time to sit. You will not taste the saltiness until the salt has completely dissolved in your dressing and had time to combine. Therefore, be very wary of adding more than a pinch or two (especially if you are a salt addict)! :)
**If you want to save some cash and still have "infused" vinegar, buy a regular vinegar and some frozen blue berries. Thaw 2-3 tablespoons of the blueberries and puree in a mini-food processor. Add to the vinegar! :) Voila - infused vinegar!
Fresh Berry and Chicken Salad
Serves 2
4 C. Salad Greens
1 Chicken Breast grilled/broiled
4 Strawberries Sliced
1/2 Gala Apple Sliced (thinly)
Approx 10 Grapes
4 Tbsp Chopped Walnuts
2 Tbsp Goat Cheese
2 Tbsp Fig Vinigrette**
(I buy my dressing at Whole Foods. It is by Lucini Italia and it is called 'Fig and Walnut Savory Balsamic Vinigrette. It is fantastic and a huge time saver. However, I will post a recipe for one! ) :-) Any Balsamic Vinigrette will do, but this one really compliments all the fruits in this salad.
Tip: The trip to incorporating soft goat cheese that comes in a tube shape is to break of little pieces and "drop" them onto the salad once it has been plated.
4 C. Salad Greens
1 Chicken Breast grilled/broiled
4 Strawberries Sliced
1/2 Gala Apple Sliced (thinly)
Approx 10 Grapes
4 Tbsp Chopped Walnuts
2 Tbsp Goat Cheese
2 Tbsp Fig Vinigrette**
(I buy my dressing at Whole Foods. It is by Lucini Italia and it is called 'Fig and Walnut Savory Balsamic Vinigrette. It is fantastic and a huge time saver. However, I will post a recipe for one! ) :-) Any Balsamic Vinigrette will do, but this one really compliments all the fruits in this salad.
Tip: The trip to incorporating soft goat cheese that comes in a tube shape is to break of little pieces and "drop" them onto the salad once it has been plated.
Fish Taco Salad
Okay...I know this sounds a little weird, but it was fantastic! I found a really great Gluten Free marinade by Simply Organic. It is simply called "Fish Taco". I picked it up at Whole Foods, but I have also seen it at Sprouts.
FISH TACO SALAD WITH WARMED VEGGIES
Serves 2
2 Mahi Fillets
1/2 of green, red, orange, yellow bell pepper chopped
4 Mushrooms chopped
2 Tbsp Chopped Red Onion
1 Package Fish Taco Seasoning**
4 cups your favorite salad greens
1 small chopped Roma tomato
1 small chopped zucchini
1 small chopped yellow squash
1/2 sliced avocado
Salsa for dressing (my fav for this salad is Herdez)
4 corn tortillas
Prepare Mahi in a skillet according the directions on the marinade package.
Spray small amount of cooking spray in small frying pan over med-low heat. Add squash and zucchini. Heat just until they are softened and warm.
Meanwhile, plate up your salad greens top with all veggies minus you warmed squash. Add squash and fish last. Top with sliced avocado and salsa for dressing. Serve with warm corn tortillas.
Enjoy! :)
FISH TACO SALAD WITH WARMED VEGGIES
Serves 2
2 Mahi Fillets
1/2 of green, red, orange, yellow bell pepper chopped
4 Mushrooms chopped
2 Tbsp Chopped Red Onion
1 Package Fish Taco Seasoning**
4 cups your favorite salad greens
1 small chopped Roma tomato
1 small chopped zucchini
1 small chopped yellow squash
1/2 sliced avocado
Salsa for dressing (my fav for this salad is Herdez)
4 corn tortillas
Prepare Mahi in a skillet according the directions on the marinade package.
Spray small amount of cooking spray in small frying pan over med-low heat. Add squash and zucchini. Heat just until they are softened and warm.
Meanwhile, plate up your salad greens top with all veggies minus you warmed squash. Add squash and fish last. Top with sliced avocado and salsa for dressing. Serve with warm corn tortillas.
Enjoy! :)
Saturday, July 4, 2009
Gluten Free Fiber Sources
I don't know about you, but one of my biggest struggles on the GF diet is my fiber intake. Here are some tips to help you include fiber in your diet. According to the Mayo Clinic, "Recommended fiber amounts for women is 21 to 25 grams a day and for men is 30 to 38 grams a day."
Among other things, fiber helps cleanse your colon and intestines. This function of fiber will help reduce risk of colon cancer and other digestive diseases. Also, if you're irregular, your fiber intake is probably too low.
Slices up some figs, add some garbanzo beans and julienned carrot to your salad or add frozen blueberries and raspberries to fat-free vanilla yogurt for a snack!
Here is a list of high fiber foods from the Mayo Clinic Web-site (I've only included GF foods):
Fruits
Total fiber (grams)*
1 c. Raspberries 8grams
Pear, with skin 5.1grams
Apple, with skin 4.4 grams
2 Figs 3.7 grams
1c. Blueberries 3.5grams
1 c. Strawberries 3.3
1 Banana 3.1
Orange 3.1
1 small box Raisins 1.6grams
Grains
3 c. Popcorn, air-popped 3.6grams
1c. cooked Brown rice 3.5 grams
Legumes, nuts & seeds (cooked)
1 c. Split peas 16.3
1 c. Lentils 15.6
1 c.Black beans 15.0
1 c. Lima beans 13.2
1 c. Baked beans 10.4
1/4 c. Sunflower seeds 3.6
22 Almonds 3.3
1 ounce Pistachios 2.9
1 ounce Pecans 2.7
Veggies
1 Artichoke (cooked) 10.3
1 c. Peas (cooked) 8.8
1 c. Broccoli (cooked 5.1
1 c. Turnip greens (cooked) 5.0
1 c. Sweet corn (cooked) 4.6
1 c. Brussels sprouts (cooked) 4.1
1 med. Potato (cooked) 4.0
1 Carrot (raw) 1.7
Among other things, fiber helps cleanse your colon and intestines. This function of fiber will help reduce risk of colon cancer and other digestive diseases. Also, if you're irregular, your fiber intake is probably too low.
Slices up some figs, add some garbanzo beans and julienned carrot to your salad or add frozen blueberries and raspberries to fat-free vanilla yogurt for a snack!
Here is a list of high fiber foods from the Mayo Clinic Web-site (I've only included GF foods):
Fruits
Total fiber (grams)*
1 c. Raspberries 8grams
Pear, with skin 5.1grams
Apple, with skin 4.4 grams
2 Figs 3.7 grams
1c. Blueberries 3.5grams
1 c. Strawberries 3.3
1 Banana 3.1
Orange 3.1
1 small box Raisins 1.6grams
Grains
3 c. Popcorn, air-popped 3.6grams
1c. cooked Brown rice 3.5 grams
Legumes, nuts & seeds (cooked)
1 c. Split peas 16.3
1 c. Lentils 15.6
1 c.Black beans 15.0
1 c. Lima beans 13.2
1 c. Baked beans 10.4
1/4 c. Sunflower seeds 3.6
22 Almonds 3.3
1 ounce Pistachios 2.9
1 ounce Pecans 2.7
Veggies
1 Artichoke (cooked) 10.3
1 c. Peas (cooked) 8.8
1 c. Broccoli (cooked 5.1
1 c. Turnip greens (cooked) 5.0
1 c. Sweet corn (cooked) 4.6
1 c. Brussels sprouts (cooked) 4.1
1 med. Potato (cooked) 4.0
1 Carrot (raw) 1.7
Tip: Cucumber
I have multiple family members who claim to not like cucumber, yet I put it in all my salads, and they love my salads. What is my trick?
First, I opt for the less bitter English Cucumber. You will find these longer, thinner cucumber usually in plastic next to the other cucumbers.
Remove all the skin with a vegetable peeler. Slice into two shorter pieces to make it easier to work with. Remove ends. Slice in half lengthwise to expose the seeds. Take a small spoon and scrape out all the seeds using the tip of the spoon. The seeds carry a lot of the bitterness that people don't like.
Turn cucumber halves over, with hallow side down, on your cutting board. Slice lengthwise into thin slices and then chop in opposite direction.
You will have approx 1c. uniformly diced cucumber to add to your dishes. Since the seeds are removed they will keep for at least a week in a plastic baggy in your fridge! :-)
Check out all the vitamins and minerals that are in cucumbers:
Vitamin A
Retinol
Alpha Carotene
Beta Carotene
Beta Cryptoxanthin
Lycopene
Lutein+Zeaxanthin
Vitamin C
Vitamin D
Vitamin E (Alpha Tocopherol)
Beta Tocopherol
Gamma Tocopherol
Delta Tocopherol
Vitamin K
Thiamin
Riboflavin
Niacin
Vitamin B6
Folate
Food Folate
Folic Acid
Dietary Folate Equivalents
Vitamin B12
Pantothenic Acid
Choline
Betaine
Calcium
Iron
Magnesium
Phosphorus
Potassium
Sodium
Zinc
Copper
Manganese
Selenium
Fluoride
First, I opt for the less bitter English Cucumber. You will find these longer, thinner cucumber usually in plastic next to the other cucumbers.
Remove all the skin with a vegetable peeler. Slice into two shorter pieces to make it easier to work with. Remove ends. Slice in half lengthwise to expose the seeds. Take a small spoon and scrape out all the seeds using the tip of the spoon. The seeds carry a lot of the bitterness that people don't like.
Turn cucumber halves over, with hallow side down, on your cutting board. Slice lengthwise into thin slices and then chop in opposite direction.
You will have approx 1c. uniformly diced cucumber to add to your dishes. Since the seeds are removed they will keep for at least a week in a plastic baggy in your fridge! :-)
Check out all the vitamins and minerals that are in cucumbers:
Vitamin A
Retinol
Alpha Carotene
Beta Carotene
Beta Cryptoxanthin
Lycopene
Lutein+Zeaxanthin
Vitamin C
Vitamin D
Vitamin E (Alpha Tocopherol)
Beta Tocopherol
Gamma Tocopherol
Delta Tocopherol
Vitamin K
Thiamin
Riboflavin
Niacin
Vitamin B6
Folate
Food Folate
Folic Acid
Dietary Folate Equivalents
Vitamin B12
Pantothenic Acid
Choline
Betaine
Calcium
Iron
Magnesium
Phosphorus
Potassium
Sodium
Zinc
Copper
Manganese
Selenium
Fluoride
Low-Fat/Cal GF Salmon Salad with Roasted Potatoes
I make this at least once a week for lunch! You can prepare the entire thing the night before and steam your veggies in the microwave at work! Prep and cook time is about 25 min combined.
Serves 1 - Multiply recipe for appropriate service
Salmon Fillet (6-8 ounces)
2 c. chopped romaine
2-3 broccoli flowerettes
2-3 small baby-red potatoes
1/8 c. chopped zucchini
1/8c. chopped cucumber
1/8 c. chopped peppers
2 Tbsp. diced red-onion
1 Tbsp Pine Nuts
Prepare Salmon:
The easiest and quickest way to prepare simple salmon is to make a foil envelope and bake in the oven. Preheat oven to 425 degrees. Take salmon and place on piece of foil. Drizzle with olive oil, salt, pepper and lemon juice. Fold foil in half and close the sides to keep air/steam from escaping. Place on baking sheet in the center of the oven. Depending on the thickness of the fillet, cooking should take only 10-15 minutes. When cooked, you should be able to pull apart the "flakes" easily with a fork.
The key to good fish is not to overcook. Overcooking fish will make it very tough and dry. You want the translucent texture of the fish to be completely gone, but it should still be juicy.
While your salmon is cooking place potatoes in glass microwave safe dish, submerged halfway in water. Cover with plastic wrap. Cook in microwave for 3-5 minutes, until they are tender to a fork.
Steam broccoli stove top or in microwave (same directions as potatoes).
Assemble lettuces, and chopped veggies on large plate. Place cooked salmon and steamed veggies on top and finish with pine nuts and dressing.
A simple dressing is:
3Tbsp White Wine Vinegar
1 Tbsp fresh lemon juice
1-2 crushed garlic cloves
1/2 tsp salt
1Tbsp honey
1/2 Cup extra-virgin olive oil
Serves 1 - Multiply recipe for appropriate service
Salmon Fillet (6-8 ounces)
2 c. chopped romaine
2-3 broccoli flowerettes
2-3 small baby-red potatoes
1/8 c. chopped zucchini
1/8c. chopped cucumber
1/8 c. chopped peppers
2 Tbsp. diced red-onion
1 Tbsp Pine Nuts
Prepare Salmon:
The easiest and quickest way to prepare simple salmon is to make a foil envelope and bake in the oven. Preheat oven to 425 degrees. Take salmon and place on piece of foil. Drizzle with olive oil, salt, pepper and lemon juice. Fold foil in half and close the sides to keep air/steam from escaping. Place on baking sheet in the center of the oven. Depending on the thickness of the fillet, cooking should take only 10-15 minutes. When cooked, you should be able to pull apart the "flakes" easily with a fork.
The key to good fish is not to overcook. Overcooking fish will make it very tough and dry. You want the translucent texture of the fish to be completely gone, but it should still be juicy.
While your salmon is cooking place potatoes in glass microwave safe dish, submerged halfway in water. Cover with plastic wrap. Cook in microwave for 3-5 minutes, until they are tender to a fork.
Steam broccoli stove top or in microwave (same directions as potatoes).
Assemble lettuces, and chopped veggies on large plate. Place cooked salmon and steamed veggies on top and finish with pine nuts and dressing.
A simple dressing is:
3Tbsp White Wine Vinegar
1 Tbsp fresh lemon juice
1-2 crushed garlic cloves
1/2 tsp salt
1Tbsp honey
1/2 Cup extra-virgin olive oil
GF Mahi Mahi Tacos
Serves 4-6
2 6oz Mahi Mahi filets
1 Tbsp garlic infused Olive Oil
Dry rub:
2 tsp cayenne pepper
1/4 tsp red pepper flakes
2 tsp cumin
1 tsp chili powder
1 c. Napa Cabbage
2 tbsp minced red onion
1/2c. diced green, red, yellow and orange pepper
Corn Tortillas and Salsa
Heat oil skillet over medium-low heat. While oil is heating, cover fillets with dry rub on all sides.
Add fish to skillet. It should sizzle, but not "fry". Reduce heat if oil is splashing back at you or smoking.
Cook on each side for appox 4-6 minutes depending on thickness. Fish should be firm, but not hard when cooked through. To test, take a fork and pull at the center gently. Mahi is white when cooked through.
While fish is cooking, heat corn tortillas stove top of in oven. I prefer to spray olive oil in a non-stick frying pan and warm tortillas quickly on medium high. Oil must be hot before adding tortillas. You only need a tiny bit of oil, or you will fry the tortillas and they will harden.
When fish is done, remove from heat and divide among tortillas. Add cabbage, onion and peppers and salsa to taste. You could also add cheese to taste. I prefer a pico de gallo style salsa for these fresh, light tacos. I love the way these tacos look when assembled. They are so colorful and summery! :)
Enjoy with a Mojito or Margarita! :)
2 6oz Mahi Mahi filets
1 Tbsp garlic infused Olive Oil
Dry rub:
2 tsp cayenne pepper
1/4 tsp red pepper flakes
2 tsp cumin
1 tsp chili powder
1 c. Napa Cabbage
2 tbsp minced red onion
1/2c. diced green, red, yellow and orange pepper
Corn Tortillas and Salsa
Heat oil skillet over medium-low heat. While oil is heating, cover fillets with dry rub on all sides.
Add fish to skillet. It should sizzle, but not "fry". Reduce heat if oil is splashing back at you or smoking.
Cook on each side for appox 4-6 minutes depending on thickness. Fish should be firm, but not hard when cooked through. To test, take a fork and pull at the center gently. Mahi is white when cooked through.
While fish is cooking, heat corn tortillas stove top of in oven. I prefer to spray olive oil in a non-stick frying pan and warm tortillas quickly on medium high. Oil must be hot before adding tortillas. You only need a tiny bit of oil, or you will fry the tortillas and they will harden.
When fish is done, remove from heat and divide among tortillas. Add cabbage, onion and peppers and salsa to taste. You could also add cheese to taste. I prefer a pico de gallo style salsa for these fresh, light tacos. I love the way these tacos look when assembled. They are so colorful and summery! :)
Enjoy with a Mojito or Margarita! :)
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