Wednesday, March 6, 2019

Spicy Chipotle Lentil Bowl




Spicy Chipotle Lentil Bowl

If you are looking for a tasty dinner, with enough for leftovers for lunch then try this Spicy Chipotle Lentil Bowl.

This is delicious in a whole wheat wrap the next day for lunch, the flavors are even more enhanced sitting in your fridge over night.

INGREDIENTS
1 cup red lentils, washed
1 tablespoon coconut oil
Roma Tomato Lentil Bowl
1 red onion
2 cloves garlic
1 1/2 teaspoons ginger powder
1 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon onion powder
2 tablespoons honey
2 tablespoons lemon juice
1 1/2 tablespoons soya sauce
2 cups chopped Roma tomatoes

Place lentils and 2 cups water into a medium pot and bring to a boil. Reduce heat and simmer until lentils are soft, about 25 minutes.

Heat oil in a large skillet and add sliced red onion. Lower heat and cook for a few minutes until the onions have softened and begin to caramelize.
Add garlic, ginger, turmeric, chili powder, curry powder, and onion powder, and stir until fragrant.
Add in honey, lemon juice, and soya sauce cook for 1 minute.
Stir in chopped tomatoes and cook another 4 minutes until tomatoes have softened.
Drain any excess water from lentils and stir lentils into tomato mixture.

Garnish
Carrot, Ginger and Beet Garnish2 carrots, peeled
1/2 beet, peeled
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon  honey
1 tablespoon fresh ginger
3 tablespoons sunflower seeds
1/2 cup of 2% shredded sharp Cheddar Cheese
1 bunch butter head lettuce, chopped

Grate carrots and beet into a small bowl and mix with lemon juice, olive oil,ginger and honey. Stir in sunflower seeds, shredded cheese and butter head lettuce.
Serve in bowls over 3 Cups of cooked quinoa
Yield: 4 servings                     Active Time: 25 minutes                     Total Time: 35 minutes

Sunday, March 3, 2019

Tilapia with Mango Salsa

Tilapia with Mango Salsa

This is a very flavorful recipe and wonderful with fresh Mangoes, but if mangoes aren't in season they  are available in jars and also look for them in your frozen department in your supermarket.
1 Pound of Tilapia
The Mango SalsaMahi Mahi & Mango Salsa
  • 1 fresh mango
  • 1 medium tomato
  • 4 green spring onions
  • 1/2 red pepper
  • ½ lemon juice
  • 2 tablespoons chopped cilantro
  • ½ teaspoon dill
  • Ground black pepper

 

Prepare the salsa first

Peel fresh mango and dice into small pieces about ¼ to 3/8" square.

Chop tomato, red pepper and thinly slice the green onions. Mix together with the mango and lemon juice. Sprinkle with the cilantro and stir. Chill.

On a nonstick griddle or barbecue grill, cook the Tilapiai over medium high heat (you want it browned but not burned), season with a favorite spice for fish, little pepper and dill.

Serve on dishes with mango salsa spooned over the top.

Serve with grilled vegetables like zucchini. Serve with brown or white Basmati rice and a nice homemade sauce.


This recipe is also great with Mahi Mahi