Ginger Mahi Mahi

Ginger Mahi Mahi

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Ginger Mahi Mahi
Mahi Mahi on white plate with lemon wedge, tomatoes and cucumbers
Course Main Dish
Cuisine Keto, Low-Carb, Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Keto, Low-Carb, Paleo
Servings
Servings
Ingredients
Mahi Mahi on white plate with lemon wedge, tomatoes and cucumbers
Instructions
  1. In a glass baking dish combine honey, soy sauce, balsamic vinegar, ginger, garlic, and 2 teaspoons of coconut oil.
  2. Season mahi with salt and pepper and place in the dish.
  3. Cover and chill for at least 20 minutes to marinate.
  4. Heat remaining 2 teaspoons of coconut oil in a large skillet over medium-high heat.
  5. Remove fish from dish and discard marinade.
  6. Sear fish on each side for 4-6 minutes turning only once until the fish flakes easily with a fork.
  7. Remove from pan and keep warm.
Turkey Citrus Salad with Poppy Seed Dressing

Turkey Citrus Salad with Poppy Seed Dressing

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Turkey Citrus Salad with Poppy Seed Dressing
Course Salads
Servings
servings
Ingredients
Course Salads
Servings
servings
Ingredients
Instructions
  1. Portion spinach leaves evenly on dinner plates.
  2. Alternately arrange orange and grapefruit sections, in a wagon-wheel fashion, on top of spinach.
  3. Place 1/2 cup of chopped turkey in the center of each fruit wheel.
Prepare dressing:
  1. In a small bowl, combine reserved orange juice with enough of the grapefruit juice to equal 1/4 cup.
  2. Add remaining ingredients and blend thoroughly.
  3. Pour equally over each salad.
Recipe Notes

NUTRITION per serving: 288 Calories; 5g Fat; 32g Protein; 29g Carbohydrate; 5g Dietary Fiber; 78mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. Points: 7

Cardamom Poached Pears

Cardamom Poached Pears

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Cardamom Poached Pears
Course Desserts
Servings
Ingredients
Course Desserts
Servings
Ingredients
Instructions
  1. In a large pot, combine all ingredients except pears.
  2. Bring to boil over medium high heat and then turn heat down to a low medium.
  3. Add pears, cover and cook until very tender, 20 to 25 minutes.
  4. Serve pears with sauce that will have reduced.
Red Cabbage Slaw

Red Cabbage Slaw

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Red Cabbage Slaw
Thinly sliced red cabbage, carrots and shallots in a white bowl on a concrete suface.
Course Side Dishes
Servings
Ingredients
Course Side Dishes
Servings
Ingredients
Thinly sliced red cabbage, carrots and shallots in a white bowl on a concrete suface.
Instructions
  1. Combine first 6 ingredients (apple cider vinegar through black pepper) in a large bowl; whisk until well blended.
  2. Toss in cabbage, grated carrots and shallots; coat well. Cover and refrigerate for at least 1 hour.
Loaded BLT Bowl

Loaded BLT Bowl


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Loaded BLT Bowl
bacon cooking in a skillet
Course Main Dish, Salads
Servings
servings
Ingredients
Course Main Dish, Salads
Servings
servings
Ingredients
bacon cooking in a skillet
Instructions
  1. In 4 bowls, add romaine and spinach. Then evenly divide and add next 11 ingredients (red onion through apple).
  2. In a medium bowl whisk together remaining ingredients (oil through salt and pepper). Drizzle over each bowl and serve.

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