Honey Glazed Cod

This simple, yet tasty marinade is the perfect compliment to fish.  The original recipe calls for tilapia, but since tilapia is always farm raised, I never buy it.  Instead, I used a wild caught cod fillet.

IMG_1675 IMG_1676 IMG_1677 IMG_1679

Honey Glazed Cod
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 Cod Fillets
  • 3 tbsp organic wild caught honey
  • 3 tbsp organic soy sauce
  • 3 tbsp organic balsamic binegar
  • 1 clove organic garlic, minced
Instructions
  1. Preheat oven to 350.
  2. Mix the last four ingredients in a small bowl. Add fish filets to a baking dish, and pour marinate over the fish. Let the fillets marinate in the refrigerator for at least 20 minutes before baking for 15-20 minutes, or until fish flakes.

 

Curried Lentils

Having low iron, my mom is constantly telling me she’s going to cook me liver.  No thanks!  Lentils are a high in iron alternative, so I try to cook them often.   When the weather is warmer, I’m usually not in the mood for soup (no matter how amazing it is), so when I saw this recipe I figured I’d give it a try.

I found this recipe on the back of a bag of lentils and I’ve made it a whole bunch of times since.  The lentils come out flavorful, and the spices are not too strong.  Of course, you could definitely add more spices to taste.

Sift through the lentil beans for “debris or foreign objects” like
the bag states.

IMG_1456Chop up the onion.
IMG_1457
Add all ingredients to the pot.IMG_1458Simmer for 40 minutes.IMG_1462Mix and serve!
Curried Lentils
Ingredients
  • 2 cups lentils
  • 6 cups of water or broth (I used water)
  • 1 tbsp oil (I used organic canola oil)
  • 1 large onion, chopped
  • 1 clove garlic
  • 2 teaspoons curry
  • salt to taste
Instructions
  1. Combine and simmer for 40 minutes until the lentils are tender. Remove from heat and serve.

 

Avocado Halves Stuffed with Tomato and Feta

This simple but tasty recipe is from Martha Stewart.com.  With a few fresh ingredients, this makes a delicious side to any meal.IMG_1507

 

Avocado Halves Stuffed with Tomato and Feta
Ingredients
  • 1 ripe avocado
  • 1 small ripe tomato, cut into 1/4-inch dice
  • 1 tablespoon crumbled feta cheese
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon snipped fresh chives
  • 2 teaspoons raw pumpkin seeds
  • Salt and freshly ground black pepper
Instructions
  1. Halve avocado lengthwise, and remove the pit. Top each half with tomato and feta. Drizzle with lemon juice, and garnish with chives and pumpkin seeds. Season with salt and pepper, and serve.

 

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

I LOVE pumpkin!   I love cooking and baking with pumpkin year long.  I found the below recipe on My Baking Addiction and cut it in half as I planned on making mini cupcakes, and I didn’t need too many.  These cupcakes were a real hit!

IMG_1324

Mix together the flour, baking soda, baking powder, salt, cinnamon,
ginger, nutmeg, and pumpkin pie spice.IMG_1325

In a separate bowl, mix together the brown sugar, granulated sugar, butter, and eggs.IMG_1326

Add the dry ingredients and mix until smooth.IMG_1327

Mix in the pumpkin.IMG_1328 IMG_1329

Fill the liners about halfway.IMG_1330

Bake 20-25 minutes until a toothpick comes out clean.
IMG_1331 IMG_1332 IMG_1333

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 2 large eggs, lightly beaten
  • 1/2 can 7.5 ounces) pumpkin puree
  • 1 (8) ounce package cream cheese, softened
  • 1/2 stick butter, softened
  • 1 lbs. confectioners’ sugar
  • 1/2 TBS ground cinnamon
  • 1 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice; set aside.
  2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and mix until smooth. Whisk in pumpkin puree.
  3. Fill the cupcake liners about half way. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack and let cool completely.
  4. For the cinnamon cream cheese frosting, blend the butter and cream cheese together until well combined. Gradually add in the confectioners’ sugar until fully incorporated. Mix in the vanilla and cinnamon. Frost the cupcakes!

Mango and Avocado Salad

This recipe is so simple, but yet so amazing. With just a few fresh ingredients, you have yourself a refreshing accompaniment to any dinner.  I couldn’t get a picture to make it look pretty, but I promise, this tastes better than it looks!  Recipe adapted from: Here.
IMG_1455
IMG_1461

Mango and Avocado Salad
Ingredients
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lime juice
  • 2 tablespoons extra-virgin olive oil
  • 2 mangos, cubed
  • 2 avocados, cubed
  • 1/2 small red onion, diced
  • Salt and freshly ground black pepper
Instructions
  1. In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.