Grilled Salmon with Peach Salsa

I eat a lot of salmon and this salmon with peach salsa is so so yummy! The peach salsa is so flavorful and the best part of it is how healthy it is. Fish with any combination of citrus and fruit is always a good thing in my book! While I wish I could take full credit for the salsa, I have to give props to the people at Cooking Light magazine for this one. Over the years, they have featured multiple recipes for peach salsa so my recipe is combination of two of their recipes.

Grilled Salmon with Peach Salsa

Adapted from Cooking Light

Ingredients:

Serves 4

Salmon:
– 2 lbs. salmon
– 2 Tbs. extra virgin olive oil
– 2 tsp. Chef Paul Seafood Magic seasoning
– 2 Tbs. fresh lemon juice

Salsa:
– 3 c. of chopped peaches
– 1/4 c. chopped red onion
– 2 Tbs. chopped cilantro
– 1 1/2 tbs. rice vinegar
– 3/4 c. finely chopped red pepper
– 1 garlic clove, minced

Directions:

1. In a medium-sized bowl, chop all ingredients for the salsa and put into bowl. Add vinegar and mix well. Set bowl aside.

2. Heat grill or grill pan to medium high heat (if using a grill pan, spray with non-stick cooking spray). In a small bowl, combine olive oil, lemon juice, and seafood seasoning. Mix well. Using a pastry brush, brush about half the marinade over the top of the salmon.
3. Once pan is heated, place fish skin- side down onto the grill pan. Cook for 2-3 minutes and gently turn fish over. Using a fork or knife, gently scrape skin off the fish (if the skin does not come off easily, then continue to cook fish skin-side down for another minute). Once skin is removed, brush the remainder of the marinade onto the fish. Cook for another 5 minutes or until fish is cooked to your preference.

4. Once fish is finished cooking, move it onto a serving dish or onto individual plates. Top fish with salsa and serve!

Notes: If you have a hard time finding good fresh peaches, then you can also use frozen peaches. Just be sure to defrost the peaches first, otherwise the salsa will become watery.

Low-Fat Strawberry and Blueberry Smoothie


This healthy smoothie is the perfect snack for the summertime! It’s refreshing and good for you! If you have a hard time eating enough fruit everyday, then I recommend you try this smoothie as it will give you a serving (or two!) of fruit and blueberries are loaded with anti-oxidants that will boost your immune system! While many smoothie recipes use fruit juices, I use skim milk in mine because I don’t want all that sugar in my smoothie, but if you prefer a sweeter taste, go ahead and swap fruit juice for the milk or add a couple of teaspoons of sugar.

Low-Fat Strawberry and Blueberry Smoothie

Ingredients:

Serves 1

-1/2 cup frozen strawberries (about 4-5 strawberries)

-1/2 cup frozen blueberries

-1 cup skim milk

-1/2 cup fat free or sugar-free vanilla yogurt

Directions:

1. Add strawberries and blueberries into blender.

2. Add milk and blend until smooth.

3. Add yogurt and blend until the yogurt is completely mixed into the smoothie.

4. Pour into a tall glass and enjoy! :)

Everything But the Kitchen Sink Salad

Everything But the Kitchen Sink Salad

I love salad. I could eat it every day. I call this my “Everything But the Kitchen Sink Salad” because I throw so many different ingredients into it depending on what I have in the fridge and pantry. I’m going to give you a pretty standard ingredient list that I use for this salad, but there are so many other ingredients you could add to it, hence the name “Everything But the Kitchen Sink Salad”! I love salads loaded with all kinds of goodness whether it’s other veggies, beans, avocado, cheese, corn, and nuts. The more the merrier, I say!

I make this salad quite frequently for lunches and dinners. For the chicken, I use whatever I have on hand: grilled chicken, rotisserie chicken, or deli sliced chicken breast. You could also use turkey or whatever other deli meats you have on hand.When it comes to salad dressings, I prefer to make my own. Most bottled salad dressings just don’t do it for me so I often just make my own vinaigrettes fresh and in small amounts. I keep my pantry well-stocked with a variety of different types of olive oils and vinegars so I can always change things up when I want to do so!

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Everything But the Kitchen Sink Salad

Yield: serves 1-2

Prep Time: 20 minutes

Ingredients:

For the salad:

  • 2 1/2 c. rinsed and chopped romaine lettuce
  • 1 tbs. diced red onion
  • 1 tbs. chopped cilantro
  • 1/4 c. canned and drained sweet corn
  • 1/4 c. diced or shredded monterey jack cheese (mozzarella would also work!)
  • 1/4 c. raw almonds (whole or sliced)
  • 1 c. cooked chicken breast
  • 1/2 c. diced tomatoes
  • Other ingredients you can add: chick peas, hard-boiled egg, olives, etc.!

For the dressing:

  • 2 tbs. extra virgin olive oil
  • 2 tbs. fresh lemon juice
  • 1 tbs. red wine vinegar or balsamic vinegar (I like to change it up!)
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. garlic powder

Directions:

  1. Rinse and chop lettuce and put in a medium-sized bowl.
  2. Chop onions, tomatoes, cilantro,  and toss into bowl.
  3. Add cheese, almonds, and corn.
  4. In a separate small bowl, add extra virgin olive oil, vinegar, lemon juice, salt and pepper, and garlic powder. Whisk together until well-blended.
  5. Drizzle dressing over salad, toss, and enjoy!

The Best Dang Guacamole!

The Best Dang Guacamole!

Ok, so I know what some of you may be thinking, “really, guacamole? that’s the first recipe she posted?!” Well, all I can say to that is, yes, that is the first recipe I am posting…mostly because I just made some the other day when I decided to start this blog :P But, really, who doesn’t love some guacamole?! It’s one of my favorite things to eat and once I start, it’s hard to stop! I think we make this guacamole at least once a week. I make it for eating with chips, putting on tacos, sandwiches, and even cheeseburgers! Guacamole really can go on everything!

Up until about 2 years ago, I always used the pre-mixed packages of guacamole seasoning that you find next to the avocados at the grocery store and though I was never blown away with the taste, I just didn’t want to make it from scratch. Then, one fine Wednesday evening when my girlfriends and I were having our weekly girl’s night and decided to make tacos, my good friend, Amanda, insisted we make the guacamole from scratch. Needless to say, I will never buy pre-mixed guacamole seasoning EVER again! Homemade guacamole is fresh and more flavorful.

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The Best Dang Guacamole

Yield: serves 2-4

Prep Time: 15 minutes (plus chill time)

Ingredients:

  • - 2 ripe avocados
  • - 1/4 c. of finely diced red onion
  • 1/8 tsp. salt
  • 1/2 tsp. garlic powder
  • 1 1/2 tbs. of freshly chopped cilantro
  • 2 tsp. of minced jalapeño pepper (remove seeds)
  • 1/4 c. of fresh lime juice
  • (optional) 1/2 c. diced tomato (peel and remove seeds first)

Directions:

  1. Peel avocados and mash (I like to use a potato masher for this, but a fork would also do the trick).
  2. Mix in diced red onion, salt, garlic powder, jalapeño pepper (if you don’t like a lot of heat, you can use 1 tsp. of the pepper instead, I would say with 2 tsp., you get a little heat, but not too much :) ).  Mix ingredients into avocado mixture.
  3.  Stir in lime juice.
  4. Add cilantro and mix well. Garnish with a few more leaves of the cilantro.
  5. Chill for 30 minutes before serving. Serve with chips, veggies, tacos, or even grilled chicken breast!