Whitefish with Olive-Almond Relish

Beware! It’s about to get healthy!

Eating lighter is the thing to do for spring. I love fish, and this recipe follows my “fresh and easy” motto. I also love olives, and almonds so this dish couldn’t have sounded any yummier! The original recipe called for striped bass, cod, or halibut, but either those types of fish were unavailable at my local grocery store, or it they were too expensive. I used tilapia as my whitefish and it was so delicious! The olive and almond “relish” is to die for! Next time I am making double the relish so I can eat it with other things! It is a must try spring addition to your weekly meals!

5 minute meal alert!!!

Whitefish with Olive and Almond Relish

whitefish with olive and almond relish


1 cup fresh flat-leaf parsley leaves
1/2 cup large pimiento-stuffed olives (about 12)
1/4 cup unsalted roasted almonds
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
4 tablespoons olive oil
4 6-ounce pieces striped bass, cod, or halibut fillet (I used tilapia)
Kosher salt and black pepper


In a food processor fitted with the metal blade, place the parsley, olives, almonds, lemon juice and zest, and 2 tablespoons of the oil. Pulse until the mixture is coarsely chopped, 3 to 4 times.

Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper and cook until golden brown and opaque throughout, 3 to 4 minutes per side. Serve with the olive relish.

To make sure your fish doesn’t stick to the pan when cooking it, make sure there is enough olive oil to coat the pan before dropping in your fish. Feel free to add more oil if you feel the fish sticking.

Recipe source: http://www.yumsugar.com/Fast-Easy-Recipe-Striped-Bass-Olive-Almond-Relish-10917475


Linguine with Lemon and Crab

Talk about a light, filling, healthy recipe! This linguine takes my love of crab to another level! It has such a freshness about it with the lemon and the cherry tomatoes, makes my mouth water just thinking about it! The best thing about this recipe is that it took me just about 15 minutes to make from start to finish!

Crab, Lemon, and Chile Linguine

linguine with crab


1 cup cherry tomatoes; halved
Sea salt
2 cloves of garlic
1 red chile, deseeded and finely chopped (even if you don’t like spicy food, I recommend using the chile. As long as you take out the flesh and the seeds, it isn’t spicy but it adds great flavor)
6 tablespoons olive oil
Juice and zest of 2 lemon
12 oz cooked fresh crab meat (I used the packaged crab meat. It was surprisingly delish, but feel free to use fresh)
8 ounces whole wheat or regular linguine (if you use whole wheat, put 1 tbsp of olive oil in the boiling water before you add your pasta. My pasta tended to stick together without it)
Chopped fresh parsley, for garnish


Boil water for your pasta. Make sure to season it with salt and add olive oil if you are using whole wheat linguine. Add in the pasta and cook according to the package.

In a small bowl, cut the tomatoes and sprinkle them with a little sea salt.

In a mortar and pestle, crush the garlic and chile into a red pulp. (If necessary, add a little sea salt to help grind the two together). Mix in the olive oil, lemon juice, and lemon zest. Add the crab to the mix if your mortar and pestle is big enough; if not, transfer everything to a slightly bigger bowl.

Once the pasta is cooked, drain, and pour the crab mixture on top of your pasta. Add the tomatoes and sprinkle with parsley.

Recipe source: http://www.yumsugar.com/Linguine-Crab-15134284

Healthy Stuffed Chicken

By far the easiest, most delicious chicken I’ve ever had! It combines a bit of greek flavors with the herbs and feta cheese, but you can’t get any tastier and healthy than this recipe. If you don’t like feta cheese I am sure you can substitute for goat cheese.

Healthy Stuffed Chicken

healthy stuffed chicken


  • 2 pounds skinless boneless Chicken Breasts; flattened


  • 6 oz Low-Fat Feta Cheese; crumbled
  • 1/2 cup packed; Chopped Baby Spinach
  • 1/2 cup Fresh Chopped Parsley
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Olive Oil
  • 1 teaspoon Ground Black Pepper


  • One 14 oz can of tomato sauce (I used a tomato-basil sauce)
  • 1/4 teaspoon seeded and diced Jalapeño (optional)


Preheat oven to 375°F. Mix all the stuffing ingredients in a bowl. Spoon the mix onto each Chicken Breast. Roll the chicken around the stuffing and place in a small baking pan brushed with oil. Bake for 35 minutes.

With the leftover mixture, put it in the food processor with about 1/4 cup of olive oil and 1 tsp of salt. Blend until smooth (it should look like a pesto).

To prepare the sauce: combine the tomato sauce and jalapeño in a pot over medium heat. Simmer until warmed through. If you don’t want to add the jalapeño, you can simply just used a jarred tomato sauce of your choice.

To plate: circle the “pesto” around your plate, place your chicken in the center and spoon the sauce on top of the chicken.

Recipe source: http://abc.go.com/shows/the-chew/recipes/healthy-stuffed-chicken

Sauteed Brussels Sprouts and Cabbage with Toasted Almonds and Shallots

This recipe takes my love for brussels sprouts to a whole new level! This healthy side-dish/salad is by far the tastiest! I even ate the leftovers cold the next day and it was just as good.

You can adjust the ingredients based on what you have on hand or add more of the ingredients you prefer most. As you can tell I used a lot of cabbage and brussels sprouts, and less of the almonds.

Sautéed Brussels Sprouts and Cabbage with Toasted Almonds and Shallots

brussels sprouts and cabbage salad


2 cups of Brussels sprouts, trimmed and sliced in half
2 cups of purple cabbage, roughly chopped
3 tablespoons of oil
¼ cup of slivered almonds
¼ cup of diced shallots
2 cloves of garlic, minced
salt and pepper


Heat 2 tablespoons of the oil in a pan oven medium-high heat. Add the Brussels sprouts. Cook the sprouts for about 10 minutes, stirring occasionally, until they start to brown.

While the sprouts are cooking, heat up the remaining 1 tablespoon of oil in a small pan over medium heat. Add the shallots. Sautee for 3-4 minutes until clear and then add in the almonds and garlic. Cook for another 3-5 minutes until everything starts to brown, but be very careful not to burn the almonds or garlic. Remove from the heat.

Once the sprouts have started to brown, add the red cabbage and continue to sauté until the cabbage is tender. Turn off the heat and add the toasted almonds and shallots. Give it a good toss and then season with salt and pepper.  Serve warm.

Serves 6-8 as a side dish

Recipe source: http://www.whatwouldcathyeat.com/2012/11/sauteed-brussels-sprouts-cabbage-with-toasted-almonds-and-shallots/

Chicken Paillard

There is so much you can do with chicken. This recipe is a great, fresh, clean chicken recipe that I will definitely make over and over again.

Chicken Paillard

chicken paillard


  • 4 Chicken Breast Halves (pounded to 1/2-inch thickness)
  • Extra Virgin Olive Oil
  • Salt
  • Freshly Cracked Black Pepper
  • 2 tablespoons Hazelnuts (finely ground)
  • 2 tablespoons Dijon Mustard
  • 3 Carrots (peeled and julienned-I used baby carrots so I just used a mandolin to slice them thin)
  • 1/4 cup Sliced Olives
  • 1/2 bunch Fresh Parsley (chopped)
  • 1/2 Orange (zest and juice)
  • 1 tablespoon Red Wine Vinegar


Preheat large cast iron pan or non-skillet over medium-high. Season chicken liberally with salt and pepper on both sides. Brush one side of the chicken breasts with dijon mustard. Dredge the chicken with hazelnuts. Drizzle the pan with a tablespoon of olive oil. Cook for 2 to 3 minutes then flip and continue cooking for 2 more minutes or until golden and cooked through. Remove from pan and cook remaining chicken. Set cooked chicken on a plate and tent with foil until ready to serve.

In a large bowl, combine the remaining ingredients and toss to coat. Season with salt and pepper. Serve warm chicken topped with carrot slaw.

Tip: Coating the chicken with crushed hazelnuts is a great alternative to breading, and is also gluten free.

Recipe source: http://abc.go.com/shows/the-chew/recipes/Chicken-Paillard-Daphne-Oz

Pasta with Olives and Breadcrumbs

This recipe was probably one of the first dishes I ever really made that was more than mac and cheese from a box. My husband is sick so I wanted to make something quick and easy (and yummy!) and this recipe came to mind! I absolutely love olives and my husband has had an obsession with Bloody Mary’s lately so I had a huge jar of olives with pimentos on hand. I used olives with pimentos but you can use any kind of green olives you’d like. You can even add kalamata if you like those as well.

Pasta with Olives and Breadcrumbs

pasta with olives and breadcrumbs


1 pound of pasta of your choice (I used penne because that was just what I had on hand)
3/4 cup extra-virgin olive oil
2/3 cup italian dried bread crumbs
1/4 teaspoon sea salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
3/4 cup pitted and roughly chopped green olives
1/3 cup freshly grated Parmesan
1/4 teaspoon red pepper flakes (for a little spice)


Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.

Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the bread crumbs and 1/4 teaspoon each of the sea salt and pepper. Add in the red pepper flakes if you want to add a little spice to the dish, if not simple omit the ingredient. Stirring constantly, cook the breadcrumbs until golden brown, about 2 minutes. You want to keep the breadcrumb mixture moist so if you need to add more olive oil go ahead and do so.

Drain the pasta, reserving 1 cup of the pasta water. Stir the pasta into the bread crumb mixture. Remove the pan from the heat and add the green olives. Add the Parmesan cheese, and season the pasta with salt and pepper, to taste. Gently toss to coat, adding reserved pasta water, if needed, to loosen the pasta.

Recipe source: http://www.foodnetwork.com/recipes/everyday-italian/spaghetti-with-olives-and-bread-crumbs-recipe/index.html

Grilled Eggplant

We have girl’s nights often and girl’s night usually equals tons of food. We all make an app or dessert and nosh on that for the evening. Me, being indecisive, can never just go to girl’s night with 1 dish. I also know I am not the only one of my girlfriends that has the same mentality. With that said, there always ends up being more than enough food for all of us. We are all pretty health conscious so I have been trying to figure out my decisions based on how healthy (and easy) they are. I found this grilled eggplant recipe and fell in love. Needless to say it was a huge hit!

Grilled Eggplant


3 eggplants, in 1 inch wide slices
⅓ cup fresh basil, chiffonade cut
6 tablespoons extra virgin olive oil
3 oz crumbled goat’s cheese
3 tablespoons balsamic vinegar
½ cup toasted pine nuts
½ teaspoon black pepper
½ teaspoon salt


Toss the eggplant in half the olive oil and grill it over a medium hot gas or charcoal grill for about 4 minutes on each side or until grill marks appear.

Arrange the grilled eggplant on a serving platter.

Sprinkle the basil, pine nuts, and goat’s cheese over the top and drizzle the balsamic vinegar, salt, pepper, and remaining oil over the salad.

Recipe source: http://www.grilledvegetablerecipe.com/Grilled-Vegetables/vegetable-side-dish-recipes/recipe-for-grilled-eggplant.php#.UtRtPGRDs00

Apple Nachos

By far the BEST girl’s night snack! Healthy finger food to curb any dessert craving! And just as easy as normal nachos!

The great thing about this recipe is that you can really make it your own. If you are allergic to nuts (like my sister) you can omit the almonds, pecans, and peanut butter, and drizzle carmel on top instead. Or if you don’t like coconut (like my husband) you can simply omit the coconut flakes all together!

This really isn’t a recipe that needs to be followed precisely. The lemon juice is simply so the apples won’t brown, and if you don’t like a lot of nuts, you can put as many or as little as you’d prefer. I am leaving all the optional “toppings” in the list below so you can pick and choose which strike your sweet tooth!

Apple Nachos

Apple Nachos


  • 3 crispy and slightly tart apples (honeycrisp is the best!)
  • 1 tsp lemon juice
  • 3 tbsp creamy natural peanut butter
  • 3 tbsp runny caramel
  • 1/4 cup chopped almonds
  • 1/4 cup chopped pecans
  • 1/4 cup flaked unsweetened coconut
  • 1/4 cup chocolate chips
  • 1/4 cup butterscotch chips


Slice up some apples into wedges. Squeeze a little lemon juice over the apples to keep them from browning too fast.

Melt some peanut butter (in the microwave, or in a pan over the stove works just fine)–until it’s super runny–and drizzle it all over the apples. Next, top the apples and peanut butter with any of the toppings of your choosing (I like chopped almonds and chocolate chips).

And eat up!

Recipe source: http://www.allysonkramer.com/2011/10/apple-nachos/

Avocado Crostini

I love a good guac but I wanted to amp it up for Valentine’s Day last year. I found this recipe and I haven’t made guac the same since.

Avocado Crostini

Avocado Crostini


  • 1 french bread baguette, cut into 1/4-inch thick rounds
  • 1 avocado, peeled and pitted
  • 2 teaspoons fresh lime juice
  • 1/2 jalapeño pepper, seeded and minced
  • 1 1/2  tablespoons chopped fresh cilantro
  • 1/2 scallion, finely chopped
  • 1 small clove garlic, minced
  • 2 ounces fresh goat cheese (secret weapon!!)
  • 1 tablespoon extra virgin olive oil
  • 1/4  teaspoon salt
  • 1/8  teaspoon black pepper
  • 1/2  cup grape tomatoes, finely chopped
1. Preheat oven to 400 degrees. Bake until toasted, but not browned, 2 to 3 minutes. Set aside.
2. Using a fork, mash avocado, lime, jalapeño, cilantro, scallion, garlic, goat cheese, oil, salt, and pepper in a small bowl.
3. Spread 1 to 2 teaspoons avocado mixture on each crostini and top with tomatoes.
Tip: Make these up to 1 hour ahead of time and keep covered at room temperature.

The source of this recipe:

Antipasto Skewers

This recipe originally called for sausage. I like to keep my appetizers light and also have a lot of vegetarian friends so I made this into a vegetarian skewer. I replaced the sausage with mozzarella balls, and also added my own twist with a balsamic drizzle!

Antipasto Skewers

Cooking spray
12 ounces mozzarella balls
1/2 cup lightly packed fresh basil
1 12-ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces
1 14-ounce can artichoke hearts, drained and quartered
Balsamic vinegar, or cream of balsamic

Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, mozzarella ball, and artichoke, and arrange them on the skewer. Repeat with the remaining ingredients to make about two-dozen skewers. Drizzle the balsamic over all the skewers right before serving.

If you would rather have the meatier version of this recipe, visit:
where this recipe is originated from.