FOOD BLOG by Brand Fitness

Lettuce Wrapped Fish Tacos

1/30/2015

LETTUCE WRAPPED FISH TACOS

These tacos are the perfect get-ready-for-beach-season meal. Flaky, protein-filled fish topped with mango salsa and wrapped in a crunchy guilt-free lettuce leaf. It’s flavourful, satisfying and will keep you on track with your fat loss goals. Servings: 8

Here’s what you need...

4 (3.5oz) Cod Fillets
1/2 cup tropical vinaigrette
1 lime
4 large pieces of butter lettuce
4 Tablespoons guacamole
1 cup shredded cabbage
4 Tablespoons mango salsa

Marinate the cod fillets in dressing for 20 minutes.
Preheat oven to 375 degrees F. Grease a pan with olive oil.
Place marinated cod in prepared pan, cut lime in half and squeeze juice over cod. Bake for 15 minutes.
While cod is baking, separate leaves from lettuce, being careful to keep them intact. Assemble individual tacos by putting a tablespoon of guacamole on a lettuce leaf, topped with 1/4 cup of cabbage.
Once fish is done, change oven to broil for a few minutes, watching closely until top is browned. Remove from oven.
Top each prepared taco with a piece of fish, a spoonful of salsa, and a slice of the remaining lime half.

Nutritional Analysis: One serving equals: 141.5 calories, 2.5 fat, 61mg sodium, 4.8g carbohydrate, 1.2g fiber, and 23g protein.

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FITNESS SPAGHETTI - #Healthy #Recipe #ZucchiniSpaghetti

1/30/2015

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FITNESS SPAGHETTI
Here is a guiltless way to prepare spaghetti that the whole family will love. To create angel hair noodles out of zucchini you simply need a small kitchen gadget called a spiral slicer. This ingenious tool is well worth the small investment – with it you’ll quickly and easily make delicious, fiber-filled noodles. Yield: 4 servings

Here’s what you need:

4 zucchini, ends trimmed and run through a spiral slicer
1 teaspoon olive oil
1/2 cup chopped onion
3 garlic cloves, minced
1 (20oz) package lean ground turkey
2 cups spaghetti sauce
Salt and pepper to taste

Place the spiral-sliced zucchini in a large bowl and set aside.
In a medium sized skillet heat the oil. Add the onion and garlic and sauté until soft.
Add the turkey to the skillet and cook until fully browned. Add the spaghetti sauce and mix until fully incorporated. Remove from heat.
Mix the sauce with the zucchini noodles in the large bowl and serve.

Nutritional Analysis: One serving equals: 292 calories, 8g fat, 26g carbohydrate, 5g fiber, and 27g protein.

RECIPE found on the January 23rd edition of BRAND FITNESS NEWSLETTER

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Quinoa Lasagne ... now this is comfort food!

1/14/2015

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QUINOA LASAGNE

I've made this one a few times and it really is Oh so Good. Using a layer of Quinoa instead of Noodles, along with vegetables, cheese and herbs. It tastes like the Real Thing, but without that heavy feeling after you eat it. I found this recipe on EATING WELL. LOVE THIS RECIPE!

Give it a try, then give me a call .... I'll be right over!

Marion
Brand Fitness

INGREDIENTS

2 cups water
1 cup quinoa
2 tablespoons canola oil or olive oil
1 cup chopped onion
1 cup sliced mushrooms
2 cloves garlic, minced
2 cups tomato sauce or prepared pasta sauce
2 cups no-salt-added low-fat cottage cheese
1 large egg, beaten
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 1/2 teaspoon dried
1 tablespoon dried oregano
2 cups sliced zucchini
2 cups packed fresh spinach, tough stems removed
1 1/2 cups shredded part-skim mozzarella cheese

PREPARATION

Coat a 9-by-13-inch baking dish with cooking spray. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork. Evenly spread the quinoa in the prepared dish.
Preheat oven to 350°F.
Wipe out the saucepan, then add oil and heat over medium heat. Add onion; cook, stirring frequently, until transparent and starting to brown, 5 to 6 minutes. Add mushrooms; cook, stirring, until the mushrooms are softened and very little moisture is left in the pan, 3 to 4 minutes. Add garlic and sauce. Stir until hot. Remove from heat.
Combine cottage cheese and egg in a medium bowl; mix well. Stir in Parmesan, basil and oregano.
Spread one-third of the sauce over the quinoa. Make a layer of all the zucchini, then all the cottage cheese mixture, then half the remaining sauce, then all the spinach. Finish with the remaining sauce and spread mozzarella on top.
Bake the lasagna until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 35 to 40 minutes. Let stand for about 10 minutes before serving.

Find this recipe at: EATING WELL

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Lettuce Wrapped Fish Tacos

FITNESS SPAGHETTI - #Healthy #Recipe #ZucchiniSpaghetti

Quinoa Lasagne ... now this is comfort food!

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