Tag Archives: Broccolini

Dijon Maple Roasted Chicken Breasts with Fresh Rosemary

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I’ve been seeing this recipe on Pinterest for quite a while now, and it’s called World’s Best Chicken. I ignored it at first, assuming yes it would be delicious but likely drenched in butter and other forms of fat. After … Continue reading →

Low-Carb High-Protein Arrabbiata Pasta with Broccolini

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I recently interviewed Lauryn Evarts, a fitness instructor, model and author of The Skinny Confidential. I’ve been really wanting to try one of her healthy recipes and her low-carb pasta was at the top of my list. I invited a … Continue reading →

Panko Crusted Mahi-Mahi

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I was home alone again last week and wanted to cook myself an actual meal instead of just a snack for dinner, like I normally do when I’m alone. I hadn’t gone grocery shopping and was short on a lot of ingredients so I looked for a recipe that was simple and fast. The Fit Cook is one of my favorite food bloggers and I’ve tried one of her recipes before here (which was AMAZING). I went looking on her blog for the perfect dinner for one.

This dish only called for a mild white fish, panko bread crumbs, coconut oil and lime juice. I always have these ingredients on hand! It was really fast to prep and cook and it turned out to be absolutely delicious. The coconut oil adds a very mild tropical taste to it, which is enhanced by the fresh lime juice that gets squeezed on after it’s cooked. I ate this with a side of my parmesan lemon roasted broccolini, which turned this into a gourmet dinner for one!

I highly recommend this easy dinner and I also suggest you check out Luisana’s blog for more nutritious, simple and delicious recipes. Plus, she is one the prettiest people I’ve ever seen! Totally irrelevant but this is also a beauty blog after all! :)

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Enjoy!

Panko Crusted Mahi-Mahi (Serves 2)

Adapted from The Fit Cook

Ingredients

  • 1 tablespoon virgin unrefined coconut oil
  • 2 fillets of mahi (I used the frozen version from Trader Joes)
  • 1/3 cup panko bread crumbs
  • salt, pepper, lemon pepper
  • lime wedges to serve

Directions

  • Heat the oil in a large non-stick pan over medium-high heat.
  • Pat the fillets dry with a paper towel, then season both sides with salt, pepper and lemon pepper
  • Add the panko to a large dish. Dredge the fish in the panko on both sides, using a spoon to press it on if necessary
  • Add the fish to the pan. Cook 2 minutes on each side, or until crispy and cooked through.
  • Squeeze the desired amount of lime juice on each piece (I like a lot of juice, about two wedges per fillet)
  • Serve with lime wedges for garnish

Roasted Lemon, Garlic, Caper Salmon with Parmesan Lemon Roasted Broccolini

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I like to roast things.  I literally roast just about everything I cook.  It’s easy and it brings out the flavors in all the food.  I also like to use lemon and garlic in almost everything I cook.  When cooking healthy meals, lemon and garlic are perfect ingredients because they are full of flavor without added calories.  You will see a lot more roasted things covered in lemon and garlic in my future recipe posts.  :)   This is a delicious, summery dinner that is full of nutrition and flavor.  It was also featured on Sigona’s Farmers Market blog!

Roasted Lemon, Garlic, Caper Salmon (Serves 2)

Adapted from Giada De Laurentiis 

Ingredients

  •  2 6-oz  salmon fillets (or 1 10-12 oz filet, which is what I used above)
  • olive oil
  • juice of 1/2 lemon
  • 4-5 lemon slices
  • 1/4 cup white wine
  • 2 tsp capers
  • 1 garlic clove, diced
  • sea salt, pepper, lemon pepper, garlic salt
  • Aluminum Foil

Instructions

  • Preheat oven to 425.
  • Line a baking pan with aluminum foil.  Put the fillets on the aluminum foil and brush them with olive oil.
  • Season with diced garlic, sea salt, pepper, lemon pepper and garlic salt.  I like mine pretty seasoned.  You can put as much or as little you like.
  • Put a teaspoon of capers on each fillet and then top each piece with lemon slices.
  • Mix the lemon juice and white wine together.  Using a spoon, pour the mixture over each piece of salmon.
  • You can also wrap each piece in the aluminum foil, sealing in all the juices.  I have tried it this way and I prefer not to do this.  It makes the salmon overly moist in my opinion.
  • Cook in the oven at 425 for about 10-15 minutes, or until done.
  • Serve with a side of roasted broccolini, recipe below, and brown rice.

 Parmesan Lemon Roasted Broccolini (serves 2)

Ingredients

  • 1 package of broccolini (I usually buy Mann’s.  Trader Joe’s also has it and they call it baby broccoli)
  • 1 tb olive oil
  • 1 garlic clove, diced
  • juice from 1/2 lemon
  • zest from 1/2 lemon
  • red pepper flakes
  • sea salt, pepper, lemon pepper, garlic salt
  • grated parmesan cheese

Instructions

  • Preheat oven to 425.
  • Wash the broccolini and dry it really well.  It won’t roast properly if it’s at all damp.
  • Once dry, put it in a large freezer bag.   Pour in one tablespoon of olive oil.  Add in the diced garlic and season with salt, pepper, lemon pepper, red pepper flakes and garlic salt to taste.  If you prefer less seasoning, just salt and pepper will be fine.  Get the air out of the freezer bag and seal it.  Mix all the broccolini around in the olive oil and seasoning.
  • Once equally coated, lay the broccolini out on an unlined baking sheet.  Separate each piece so they aren’t touching.  If you overcrowd them they won’t roast as well.
  • Roast at 425 for about 10 minutes, or until it pierces well with a fork and some of the heads are turning a bit crispy and brown.
  • Take it out of the oven and put the grated parmesan evenly over the broccolini.  We like a lot of cheese on ours.  Put on as much or as little you like!  Put it back in the oven for 1 minute to let the cheese melt.
  • Then pour the juice of 1/2 a lemon over the broccolini and evenly distribute the lemon zest.

Enjoy!