Buttery Broiled Halibut

Incredibly flavorful and done in under 20 minutes, making this the perfect quick, healthy and low-carb meal. We served this with Cheesy Brussels Sprouts, great combo!

Buttery Broiled Halibut 
Adapted From Cooking on the Ranch

Ingredients

1/4 cup Parmesan cheese grated
2 tablespoons butter softened
2 tablespoon mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon lemon pepper
1/2 teaspoon salt
1-2 dash dash hot pepper sauce
1 pound skinless halibut fillets
1 teaspoon chopped parsley

Instructions

1. Preheat the oven broiler. Lightly coat a baking dish with olive or avocado oil. 
2. In a bowl, mix the Parmesan cheese, butter, mayonnaise, garlic powder, lemon pepper, salt, and hot pepper sauce. Arrange the halibut fillets in the prepared baking dish. 
3. Broil halibut fillets on Hi for 8 minutes in the oven, or until easily flaked with a fork. Spread with the butter and cheese mixture. 
4. Broil for another 2-3 minutes, or until topping is bubbly and lightly browned. 
5. Top with parsley and serve immediately. 

Enjoy!

Miso Glazed Edamame

I got the idea for this recipe after seeing all of the Miso Glazed Salmon recipes on Pinterest lately. Salmon ain't my thing, so I tried it out on the massive quantities of edamame that I happened to have on hand. Turned out great and the best part is that it all came together in about 5 minutes!!

Miso Glazed Edamame

4 C Thawed Edamame (in shell)

2 Tbs White Miso
2 Tbs Braggs Amino Acid (soy sauce would work too)
4 tsp Coconut Sugar
1 Tbs Water
1/2 tsp Garlic Powder

Whisk sauce ingredients together until you reach a smooth consistency. Add edamame and sauce to skillet on medium-low heat. Toss together and heat for 3-5 minutes. Enjoy!

Miso Tahini Dressing

I have a confession to make. I've been reading about miso paste on the blogosphere for the past couple of years and I guess I was too intimidated to try it. I eventually picked some up at Whole Foods, placed it in my fridge, and there it sat for two months. Lucky for me, it lasts forever because I finally had the urge to try it out today! This dressing is creamy, slightly sweet and totally delicious! It's by far one the best dressings that I have ever made.

Miso Tahini Dressing
2 T miso paste
2 T tahini
2 T honey
2 T vegetable broth
1 T rice vinegar
1 t diced white onion

1. Place all ingredients in blender, blend until smooth.
2. Serve over your favorite salad. Also good as a dip for tofu. Or anything really.

Crunchy Asian Slaw (Gluten Free)

This is one of our favorite recipes...made a huge batch yesterday and then proceeded to eat it for lunch, dinner and then lunch again. I don't really recommend eating an entire head of cabbage in such a short period of time, but hey, it's hard to stop shoveling it into your face once you start. It's that good. 

Crunchy Asian Slaw
1 head of cabbage, shredded
4 carrots, shredded
1/4 c green onions, diced
1/4 c peanuts, chopped

Asian Dressing (adapted from Edible Perspective)
1/3 c toasted sesame oil
2 t honey
4 t tamari
2 T rice vinegar
2 T tahini
2 cloves garlic
2 T brown sugar

1. Place all dressing ingredients in food processor, process  until smooth. 
2. Mix dressing with slaw ingredients in large bowl. 
3. Top with additional green onions, peanuts and sriracha.  (optional)

Mini Tempeh Cakes w/ Roasted Red Pepper Sauce (Vegan)

A (major meat lover and despising of most things soy) truly dislikes tempeh, tofu and bell peppers...the main ingredients of this recipe. So when he tried it and loved it, I knew it was a keeper. The words "I love tofu sauce!" were said, although I won't be surprised if he denies all memory of that conversation later. Gotta keep his street cred!

Mini Tempeh Cakes w/ Roasted Red Pepper Sauce

8 ounces tempeh
1/4 c jarred roasted red pepper
1/4 c cilantro
3 garlic cloves
1 tsp agave nectar
1 tsp soy sauce
1/2 tsp salt
1/2 tsp pepper
1/2 c panko
olive oil for pan frying

1. Process all ingredients except panko and olive oil  in food processor until mixture sticks together and begins to form a ball.
2. Using a tablespoon, form into balls and flatten into patties.
3. Cover each patty in panko, pressing down slightly so panko sticks.
4. Pan fry over medium heat for 2-3 minutes per side or until golden brown.
5. Top with sauce and serve!

Roasted Pepper Sauce
1/4 block of firm tofu
1/4 c jarred roasted red pepper
2 T cilantro
1 tsp sugar or agave
1 tsp salt

1. Process all ingredients in food processor until smooth and creamy. You may need to add a little water if it is to thick.

Tropical Protein Pancakes

This weekend was amazing, probably my favorite of 2013. Family, friends, the beach and BBQ'in. A girl can't ask for more! Oh, and these pancakes. These pancakes are killer. 

Tropical Protein Pancakes 

2 servings

4 eggs

2 bananas

1/2 c canned crushed pineapple

1/3 c shredded coconut

1 scoop unsweetened vanilla protein powder

1/c tsp vanilla extract

1/8 tsp baking powder

pinch of salt

1. Combine all ingredients in food processor until the batter has a smooth consistency. 

2. Cook pancakes in a non-stick skillet over medium heat. They usually take about 2-3 minutes on each side. 

3. Top with leftover pineapple and coconut and serve. Easy Peasy!!!

Cauliflower Fried "Rice"

This stuff is really freaking delicious and mirrors the flavors of unhealthy fried rice pretty well. Bonus, makes great leftovers because it was even better the next day. 

Makes 4 servings

1 head cauliflower

2 carrots

1/2 c frozen peas

1 tbs vegetable oil

1 tbs butter

2 tbs soy sauce

1 tsp  sesame oil

1 tsp salt

1 tsp garlic powder

1/2 tsp pepper

Pulse cauliflower and carrots in food processor until it looks like it  has a rice-like texture. You may have to split the cauliflower into 2-3 batches so it doesn't over process. Really doesn't take long though, only a few seconds to get the right texture. 

Melt butter and add vegetable oil to a large skillet. Add cauliflower and carrots, saute until cooked through and cauliflower is slightly golden brown. Add peas and remaining ingredients, saute another 5 minutes. 

Serve. Mine was doused in Sriracha, but that's optional. Just how I roll.