Rosemary Lemon Mahi Mahi

Rosemary Lemon Mahi Mahi

Print Recipe
Rosemary Lemon Mahi Mahi
Rosemary-Lemon-Mahi-Mahi
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Rosemary-Lemon-Mahi-Mahi
Instructions
  1. Place fish in a large zipper-topped plastic bag.
  2. In a small bowl, combine 2 tablespoons of olive oil along with remaining ingredients (lemon juice and zest through black pepper); pour mixture over Mahi Mahi fillets then seal bag and turn to coat well.
  3. Refrigerate for at least 30 minutes or up to 6 hours.
  4. At time of cooking, heat remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
  5. Add Mahi Mahi steaks and cook for 4 minutes per side or until fish flakes easily when tested with a fork.
  6. Serve hot or at room temperature.
Chicken Soup

Chicken Soup

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Chicken Soup
orange enameled stock pot on a wooden surface next to carrots and rosemary
Course Soups & Stews
Cuisine Paleo
Servings
servings
Ingredients
Course Soups & Stews
Cuisine Paleo
Servings
servings
Ingredients
orange enameled stock pot on a wooden surface next to carrots and rosemary
Instructions
  1. Heat the oil in a large soup pot with a tight-fitting lid over medium heat; add next 9 ingredients (carrots through crushed red pepper flakes).
  2. Cover and cook for 15 minutes or until vegetables soften.
  3. Stir in tomato paste then top with chicken.
  4. Pour broth and water over chicken.
  5. Bring to a boil then reduce heat, cover and simmer for 30 minutes or until chicken is cooked through.
  6. Remove chicken to a cutting board and shred with two forks.
  7. Stir shredded chicken into soup.
Soul Food

Soul Food

In the midst of our busy lives, it’s easy to be constantly striving to do “one more thing” and forget about the most important things in life: connecting with those we love. We procrastinate in our relationships even and forget that those little faces we’re wiping off with a washcloth after dinner, will one day not need mother’s touch to keep their faces clean. Life goes fast and it can be full of regrets if we procrastinate on the important stuff.

As a nutritionist, I beat my nutritional drum long and hard that you need to eat right in order to have a quality life. I try to remind parents that we have a responsibility toward our children– that we’re feeding souls, not filling holes. That our bodies NEED and REQUIRE healthy food or we’re headed for disaster. But put the need for each other into that equation, too. As families, we are blessed that we can sit down to the dinner table together and break bread. We can look across the table at the people we love and not just savor the food, but the savor the moment if we choose not to put it off.

Try taking the next step and plan on dinner around the table more regularly. I’ve written previously that the dinner table is a place of family communion and place to reconnect with those you love most. It is–when it’s used. If you need help planning dinner, check out my website for a week’s menu of healthy recipes and the grocery list to go with it.

Celebrate your dinner table–don’t put it off. Dress it up with some flowers (or a bowl of fruit), and make a good dinner—recipe included!

Print Recipe
Easy Tuscan Pasta
Course Main Dish
Servings
Servings
Ingredients
Course Main Dish
Servings
Servings
Ingredients
Instructions
  1. In a large skillet over medium heat, heat oil; add carrot and onion.
  2. Cook 5 minutes, stirring occasionally, or until tender.
  3. Stir in pasta sauce and crushed red pepper, heat to boiling.
  4. Reduce heat; simmer, covered, 5 minutes.
  5. Add beans; heat through.
  6. Meanwhile, cook pasta according to package directions; drain.
  7. Spoon sauce over hot pasta; sprinkle with parsley, if desired.
Recipe Notes

Per Serving: 458 Calories; 12g Fat; 18g Protein; 72g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 538mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.

SERVING SUGGESTION: Big green salad and some garlic bread!

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