One of My many Low Calorie Meals: Spinach and White Bass

We all have go-to dishes that we cook when we feel like we need to get back on track from a weekend or holiday of eating a little too much. I for instance; when away on vacation for a week or so can’t wait to get home and cook my own meals. Although I try not to overdo it, I still don’t know the exact ingredients on my plate and can’t always get it cooked exactly how I like. I almost feel like a need a palate refresher.

My Husband without fail always says “I can’t wait to get home and have one of your salads or meals”. That always makes me feel good because I know that my meals are things he looks forward to even when away enjoying other things he can’t wait to get back to my cooking. I love cooking. I mean I truly enjoy it. So, to know that I can create and put meals together that not only are delicious but also make you feel healthy is so rewarding. Really!

I love fish. My favorites being Salmon, Branzino (Sea Bass), Tilapia, Sole, Cod, Tuna, Grouper, Mahi-Mahi, etc… It’s so good for you and easy to make. The health benefits are so many that you just feel good knowing that you are going to eat it, most of all it is delicious, delicate and light.

I used European White Bass in this recipe but you can use really just about any fish that you have. This is any easy and quick meal with so many benefits. Enjoy!

Ingredients:

1 lb. Fresh Spinach

400 gr. White Bass (cut into 2 slices)

3 Tbs. Extra Virgin Olive Oil

1/2 Lemon

Red Chili Flakes (optional)

Salt and Pepper to taste

Place a large non-stick sauce pan over medium heat, add the rinsed Spinach and cover allowing to wilt for about 5-7 minutes.

Grab a medium pan place over high heat and add 1 tbsp. of Olive oil along with some Chili flakes (if using), allow the oil to heat and in the mean time salt and pepper both sides of your fish. Once the oil is hot place the fish and allow to cook for 2 minutes and then lower the flame to medium low and cook for another 3 minutes.

Check on your spinach, mix around and if wilted turn off add salt, pepper, 2 tbsp. of Extra Virgin Olive oil and squeeze half the lemon, mix well until all ingredients are incorporated. Set aside.

Return to your fish flip over and cook for about another 3 minutes. Turn off and Serve.I served the fish over the spinach, but you do what you like. Ciao

My Easy, Quick, No-Carb Veggie Stack…It’s that Good

So today’s post is about finding time to eat healthy always, no excuses whatsoever. Sometimes I think that people feel that when you have to eat healthy you really need time for it, although I can understand completely I also think that it takes time to cook a meal even if it’s not considered “healthy”.

We as a whole have to get into the mentality that our body is truly a Temple, it needs clean, healthy and most of all homemade foods to feel energized, peaceful, strong and to look it’s best. Lately I, although seem to have a ton of time feel like I am constantly pressed for time, and although it’s delicious and easy to come home and throw some salad, and other veggies in a bowl and mix it up and voilà dinner is served; I also feel like I would like to serve something a little different but that also looks as though I put time and effort in it. Ha! That must be the little cook in me….always trying to achieve perfection.

I’ve mentioned previously how much I love to grill, it’s low fat and quick. So, I decided that I would make grilled Veggies and kinda give them a sort of lasagna layering. You can grill whatever veggies you like it’s really up to what you have in the fridge and what you enjoy most that can be put on a grill….Mushrooms, Tomatoes, Onions, Radicchio, Endive, Potatoes, Asparagus. But remember if you’re in a rush don’t stress out use what you have, it’s going to be delicious. Trust me.

Ingredients:

2-3 Zucchini

1 large Eggplant

4 tbsp. Extra Virgin Olive Oil

1 tbsp. Vinegar (any flavor you prefer)

1/2 Garlic Clove, minced

6 Parsley stems, chopped

1 Chili chopped, optional

Salt and Pepper to taste

Turn on your grill at medium setting and let heat. In the meantime slice your eggplant and zucchini 1/2 inch thick longwise. Once grill is warm put your veggies on top allowing to cook for about 5-8 minutes.
Chop Parsley, Garlic and Chilli and mix in a small bowl with Olive oil, vinegar, salt and pepper. Put aside.

You may flip over your veggies now and allow to cook another 5 minutes allowing to reach grill marks.
Remove from heat. Get your plates and drizzle a little of your Olive oil mixture on the bottom and layer some eggplant drizzle again and layer some zucchini, drizzle again and  layer eggplant, continue this until you’ve atleast achieved 4 layers and top off with a drizzle. Do the same with other dish and serve.

Now you’ve cooked up a delicious, healthy, quick meal and you still managed everything else. You can do all sorts of variations, sprinkle pine nuts on top, feta grape tomatoes…you choose. This is what I had and it was perfect. Enjoy.

An Amazing Low Calorie Stuffed Egglpant for Meatless Monday

Love, Love, Love the thought of Meatless Mondays. I’m a huge fan of anything vegetable and it’s just nice to see that you don’t always need meat at every meal. It helps me really put my brain to work and see how many meat dishes I can convert into meatless dishes and/or simply come up with.
To some the word meatless or vegetable is such a turn off, but really to me it makes me happy and also gives me the opportunity to start my week off clean and more healthy. I don’t believe in ‘as long as it’s vegetable it’s healthy’. For me you can’t steam broccoli and then add 1/2 a pound of butter, or flour, or all those heavy sauces and consider it healthy; at that point just eat a burger and your probably more healthy and it’s less caloric.

To me meatless resonates with clean, lean, purifying, nutritious and most of all beneficial. So, I think of dishes that I can put together that are all the above mentioned. It’s not that I am eating meatless because meat is bad and so on, so on. But because I truly enjoy vegetables and healthy grains and actually making things that derive soley from the earth. Or atleast most of it.

The Recipe that follows is so simple and really delicious. I love eggplant, it’s a great substitute for meat because it’s a really filling vegetable. I love eggplant Parmiggiana I have a lo-cal recipe here. This time I kept the eggplant whole and stuffed it with mushrooms…Delicious. I hope that you like it and remember that you can always make your on twist, add another vegetable, or you can stuff it with Quinoa, Cous-cous, Rice, even Meat.
This is my meatless delicious version. Enjoy.

Ingredients:

2 medium Eggplants

1/2 lb. Sliced mushrooms

1 small can diced Tomatoes

1 clove Garlic, chopped finely

3 tbsp. Extra Virgin Olive oil

Salt and Pepper

Chili Flakes (optional)

Parchment Paper

Preheat your oven at 180° C (350°F).
Slice your eggplant in half and with a spoon scoop out the center leaving about 1-2 in. around the border. Put the eggplant aside and begin to slice into small cubes what you scooped out of the eggplant.

In a large saucepan heat 2 tbsp. of olive oil and add your finely chopped garlic clove, once golden color add your mushrooms and chopped eggplant. Allow to cook for 5-8 minutes until you see the eggplant and mushrooms start to shrink a little, now add your can of diced tomatoes, salt and pepper and chili flakes and allow to simmer for another 8 minutes.

In the meantime, drizzle remainder of olive oil inside the whole eggplants and sprinkle some salt as well. By now you can turn off your eggplant and mushroom sauce and scoop the mixture inside of the eggplants. Face both halves together to look like a whole eggplant and wrap in parchment paper, put in a baking tray, do the same with the other eggplant and bake for 30 minutes.

Remove from oven and allow to sit for 10 minutes. Be careful when you unwrap the eggplant as steam might escape. There might be sauce at the bottom of the parchment so grab the whole thing put on plates and push the eggplant off the parchment and eat. YUM.

*Optional you could grate Parmigiano and put over the top if you wish….My husband did.