Trout is incredibly healthy and similar to salmon in color and taste, though it’s a bit more mild of a fish. This recipe is simple and easy to prepare but uses the magical combination of butter, fresh herbs, and lemon juice to really enhance the flavor. I also enjoy this dish with asparagus instead of green beans, especially right now while asparagus is in season.
This recipe serves two people and can be prepared in about 45-50 minutes by any beginner chef. There’s not a whole lot of work involved and clean up is easy. Yippee!
-1 lb fresh trout fillet
-1/2 lb green beans, stems removed & halved
-1 lb small red potatoes, cleaned and quartered
-Avocado oil or olive oil
-4 tbs lemon juice
-fresh herbs, finely chopped (rosemary, thyme, dill, tarragon, parsley, basil)
-1 tbsp butter, melted
- Heat oven to 425 degrees Fahrenheit. Heat a large pot with enough water to cover the potatoes. Add salt and bring to a boil. Add the potatoes and cook 10 minutes or until just tender. Drain thoroughly.
- Spread the greens beans in a large pan with the potatoes. Add salt and pepper. Pat the trout dry and season with salt and pepper on both sides. Lay the fish skin side down on top of the greens beans and potatoes. Drizzle the fish and vegetables in oil making sure everything is evenly coated. Cook in the oven for 30 minutes.
- While the fish cooks, combine the herbs and lemon juice with melted butter. Plate your fish and veggies and pour the herbed butter over the food. Enjoy!
It’s been awhile since I posted something, but I was feeling inspired by another lentil salad I made today. I say another because my last post was basically the same recipe, only this one uses a different type of lentil and mixed micro greens instead of romaine. It’s so tasty and simple, I got up this morning and was able to make this salad in 30 minutes before I had to get ready for the day. And it should allow me enough leftovers for the next 2-3 days. So that being said, I highly recommend this recipe to anyone looking for something easy, healthy, and quick to prepare.
For the lentils:
-1 cup lentils
-3 cups water
-1 pinch sea salt
-1 bay leaf
For the Veggies:
-1/2 red onion, small diced
-1 carrot, small diced
-2 tablespoons extra virgin olive oil
-optional: chopped parsley and basil
For the Salad:
-extra virgin olive oil
-micro greens, or your favorite greens
- Search lentils for any small rocks and remove. Add lentils to a medium pot with the water, a pinch of salt and a bay leaf. Bring to a rapid boil, then turn the heat to simmer and cook covered with a lid for 25 minutes. *Note: add more water to the pot throughout the cooking process if you notice the lentils have absorbed most of the water.
- Once the lentils have cooked for about 15 minutes, add olive oil to a heated pan. When the oil is hot, add the carrots and onions and sprinkle with salt and pepper. Cook about 5 minutes or until soft. Add the chopped herbs and mix in.
- When the lentils are done, strain them if there’s excess water. Remove and discard the bay leaf. Add the cooked vegetables to the pot of lentils and mix together. Allow the lentils to cool, then pour over a bowl of greens, drizzle with olive oil, add feta, avocado and sprinkle with salt and pepper to taste. Enjoy!
Who doesn’t like an easy, mindless recipe? That’s what this lentil salad recipe basically is, plus, it makes great leftovers, is super healthy and tastes delicious! I think it’s perfect for this season when the weather is warmer since our bodies are looking to be nourished with more cooling foods.
It’s best to prepare your lentils within a couple months of buying them as it’ll make cooking them simpler. Know that it is best not to add salt or any acidic ingredients to the lentils until the last 10-15 minutes of cooking, as this will result in crunchy lentils even though they’re cooked. Also, there are different types of lentils, therefore, different cooking methods required, so this recipe specifically calls for green lentils.
-1 cup green lentils
-2 cups chicken broth (or water)
-1/2 yellow onion, chopped
-2 cloves garlic, finely chopped
-1 bay leaf
-1/2 cup crumbled feta cheese
-1 avocado, cubed
-2 cups romaine lettuce, chopped
-1 tablespoon pesto
-1/2 cup extra virgin olive oil + 1 tablespoon
-Splash of red wine vinegar
-salt and pepper
- Rinse lentils in a mesh strainer making sure to check for pebbles (remove pebbles if you find them). Heat a medium pot over medium heat. Add a tablespoon of olive oil to the pot. Once hot, add the onion, garlic, salt, and pepper. Cook for 30 seconds or until softened and aromatic.
- Add the lentils and bay leaf to the pot with broth or water. Turn heat up to medium-high. Once at a gentle boil, turn heat down and simmer for 45 minutes. Add salt to the pot the last 10 minutes of cooking. Remove from the heat and keep covered for at least 10 minutes so lentils can soak up the rest of the water.
- While the lentils finish cooking, make the dressing by mixing together olive oil, red wine vinegar, lemon juice, salt, and pepper in a small cup or bowl.
- To a large bowl, add the chopped lettuce, lentils, feta, avocado, pesto, and the dressing. Option to serve with a side of toasted pita bread. Enjoy!
We live such busy lives that we deserve an easy, warm, home cooked meal. So many nights I find myself digging through the pantry looking for an quick dinner. This rice dish with kale and cashews is great because it’s simple and it offers a little bit of everything- whole grains, protein, healthy fat, and leafy green vegetables. I also love it because it can last a few days, so you only need to cook once and eat three or four times, something that’s ideal for the average busy person.
-1 cup uncooked arborio rice
-3 cups water or chicken broth
-a couple handfuls of cashews
-1 bunch laciano kale, stems removed and leaves massaged
-1/2 cup chopped onion
-1 tablespoon organic butter
-2 tablespoons extra virgin olive oil
1. Saute onion in oil and butter in a skillet for three minutes.
2. Add rice and stir for two minutes.
3. Stir in 1 cup broth or water. Cook and stir until liquid is absorbed. Gradually stir in next cup of liquid. Add kale to rice and mix in.
4. When liquid is absorbed, add remaining one cup liquid. Meanwhile, toast cashews until golden brown, about three minutes. When the last of the broth/water is absorbed and kale is wilted, add toasted cashews. Serve and enjoy!