Thursday, March 29, 2012

Cilantro-Jalapeño Sauce

This sauce is fresh and packs a spicy punch from both the jalapeño and garlic.  It is versatile and can be used for chicken, fish, burgers, wraps or with your favorite sandwich.  It can also add an uplifting zest to your salad or pasta dish.  Any way you use it, you will be refreshed and invigorated by the lime/cilantro combo.

This recipe is from my good friend Jesse Colgrove.  Shout out to him for his culinary masterpiece – effortlessly healthy and uniquely delectable!

Sauce shown on top of grilled chicken.
Served on a bed of sautéed spinach and roasted asparagus.

  • 2 cups fresh cilantro
  • 1 jalapeño, stem & seeds removed
  • 3 tbsp olive oil
  • 1 lime, juiced
  • 3 cloves garlic, pressed
  • black pepper to taste 

  1. Strainer
  2. Knife and cutting board
  3. Garlic press
  4. Food processor

  1. Rinse cilantro in strainer, dry and add to food processor
  2. Add jalapeño, oil, juice of a lime, garlic and pepper to food processor
  3. Pulse until ingredients have been fully blended together (should make a liquid sauce) 

Sauce can be used immediately and can be served chilled, at room temperature or heated.

Saturday, March 17, 2012

Gluten-Free Chocolate Walnut Cookies

This easy recipe is quick to make and the cookies won’t last very long either!  The brown rice flour is much lighter than whole wheat flour, which is a bonus for those going gluten-free.  

This dessert is completely guilt free - it is made of whole grains, heart-healthy walnuts and is 100% vegan.




  • Mixing bowl
  • Spoon
  • Measuring cup
  • Baking sheet
  • Oven
  • Cooling rack

  1. Preheat oven to 400 degrees
  2. Mix dry ingredients together in mixing bowl
  3. Add wet ingredients and stir until fully mixed
  4. Spray baking sheet with canola oil
  5. Spoon the cookie mixture onto the sheet (makes about 12)
  6. Bake for 10-15 minutes (depending on how crispy you like your cookies)
  7. Let cool on a wire rack and enjoy with a cold glass of almond milk!

Friday, March 16, 2012

Basil & Walnut Crusted Tilapia

Feeling green?  This St. Patrick’s Day inspired entrée will help you to get in touch with your inner Irish.  Tilapia is mild and absorbs flavor well.  Eating fish is part of a healthy diet and tilapia is super wallet friendly… Enjoy!

recipe serves two

  • two wild tilapia filets (or any mild, white fish)
  • 1 cup fresh basil leaves, rinsed
  • ¼ cup pine nuts
  • ¼ cup raw walnuts
  • 4 tbsp extra virgin olive oil
  • 1 clove garlic, pressed
  • freshly ground black pepper to taste

  1. Baking sheet
  2. Oven
  3. Mini food processor
  4. Spatula
  5. Brush
  6. Garlic press

  1. Preheat oven to 400 degrees
  2. Spray baking sheet with extra virgin olive oil and place tilapia filets on sheet
  3. Using a mini food processor, add remaining ingredients and blend for 1 minute
  4. Using brush, spread a thin layer of the basil/walnut blend on fish (note, you will likely have extra.  You can use this for dipping or save it for a different night)
  5. Bake for 15 minutes

The picture shown in this post has a side dish of one zucchini and one squash, thinly sliced and sautéed on the stove with 1 tbsp extra virgin olive oil, pepper and garlic.  Want another Irish inspired pairing idea for the tilapia?  Try sautéed spinach and thinly sliced, roasted garlic potatoes. 

Thursday, March 1, 2012

Lemon-Lime Agave Marinade (for Chicken, Fish or Shrimp)

Grilled chicken shown on salad
Nothing is more refreshing than the clean and invigorating smell of fresh lemon and lime zest.  This simple recipe pairs this wonderful aroma with sweet agave nectar and pungent fresh garlic for a light marinade that can be used on chicken, fish or shrimp.  

I recommend letting your meat marinate for 1-2 hours to fully soak in the flavors.  The result is a citrus infused (and slightly sweet) grilled entree that you will feel energized about eating. 

Serving suggestion: The grilled meat can be enjoyed on a fresh salad or with brown rice and veggies.


  • 1 lemon
  • 1 lime
  • 2 garlic cloves
  • 1 tbsp agave nectar
  • ¼ cup olive oil
  • 1 tsp fresh black pepper
  • ½  tsp sea salt

  1. Wash and dry the lemon and lime
  2. Zest the lemon and lime into a small mixing bowl 
  3. Roll the lemon and lime between the counter and the palm of your hand to release the juices inside
  4. Cut each in half and squeeze all the juice into the bowl with the zest
  5. Peel the garlic cloves, crush through a garlic press and add to bowl
  6. Add agave nectar, olive oil, salt and pepper
  7. Wisk ingredients together in bowl until incorporated
  8. Pour over your meat (chicken, fish or shrimp) and let marinate in refrigerator for 1-2 hours (cover with plastic wrap)
  9. Fire up the grill on low-medium heat
  10. After the grill has reached 400 degrees, add the meat
  11. When I used 5 thin slices of chicken breasts I cooked approximately 4 minutes on each side
  12. While meat cooks, boil the remaining marinade in a small pot on your stove
  13. Once meat is cooked, place on dish and pour the cooked marinade over the meat for some extra flavor (this is optional)