A lightly battered seasoned cornmeal coating on soft, flaky, buttery cod. Lightly fried for delicious, seasoned, gluten-free homemade fish sticks.
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Continue ReadingA common street food, the word okonomiyaki is derived from “okonomi” meaning “as you like” and “yaki” meaning “grilled. It’s commonly referred to as a savory Japanese pancake.
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Love the creamy, cheesy deliciousness of pasta alfredo? Well now you can make tofu pasta alfredo, with all the deliciousness and none of the guilt! With a sauce that uses silken tofu, you get extra protein and a lighter version of the sauce! Serve plain, or with chicken for this hearty and delicious meal.
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Fresh salmon topped with a lemon butter sauce, sautéed spinach, crumbled bacon, and bits of blue cheese. Packed with flavor, this lemon butter salmon is a perfect recipe to go fancy on date night.
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These blackened shrimp pack a powerful punch of flavor, and make for the perfect weeknight meal. Try them in tacos, salads, or as a main course by themselves.
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Beautifully simple salmon roasted atop pineapple rings for a quick and delicious weeknight meal!
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Craving crab cakes but can’t justify the price tag? Try out these salmon cakes! All your salmony goodness in a delicious fried cake form~ – – This recipe is really quite delicious. The salmon cakes are moist and flavorful with a satisfying crust, but what really makes this recipe is the sauce! Plus, don’t you just love how colorful the meat is? Until recently, I had avoided fish in a can. My mom made tunafish sandwiches growing up, which I didn’t dislike, but definitely wasn’t my first choice for lunch sandwich typically. So when I saw canned salmon, I wasn’t…
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If sushi is intimidating to you like it is to me, then try out this easy alternative! Layers of shrimp, avocado, cucumber, and rice, topped with a savory sriracha mayo makes for an easy at-home sushi substitute! – – If you’re like me, homemade sushi is intimidating. Not because I think the steps are ultimately hard in of themselves, but because it seems like you need so many special ingredients and tools. For me, namely the bamboo mat and the nori (seaweed). Those are two things I don’t typically have on hand, and lucky for me, this recipe by Gina at…
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Healthy bang bang shrimp that doesn’t sacrifice flavor! With a chili paste – coconut milk sauce, it’s got a delicious twist on cool and heat smothered over light, tasty shrimp! – – This recipe is a great one to keep up your sleeve! Sure you need a few specialty ingredients, namely fresh/thawed deveined shrimp, chili paste, and coconut milk, but once you have those things, it’s a snap to make! It’s even a paleo dish, if anyone cares, because I don’t really. I won’t go off on the anthropologist’s rant (*coughTylercough*) about how the “paleo” fad diet has nothing to do with what…
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Light and flaky flounder marinated in Italian dressing, a perfectly easy and light mid-week meal! – – This recipe is great, easy, and delicious. Have I got you hooked? (Do you appreciate my puns?) It really only involves two ingredients, plus seasoning, if you even decide to bother. A model “simple” recipe! I love simple dishes like these to help round out the “I’m so busy I’m going 20 different directions” days, or for a more relaxing day when I want to try out a more complex side dish. In this case, I was going for tried and true and easy:…
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Buttery, garlic shrimp over a bed of buttery garlic pasta! And this is even a fairly simple recipe! Perfect for when you need to throw together a meal for the family when you’re prepping and running around to New Year’s parties! I’d been craving shrimp scampi for some reason recently, so when I snagged some shrimp at the grocery this was my go-to! Usually, I don’t think of shrimp scampi as being spicy, but that little hint of a kick from the red pepper flakes was kinda cool in this recipe! If spice isn’t your thing, then feel free to…
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So my tastes have really changed in the past three years since I graduated college. (Probably even in college, but I ate mostly quesadillas, bacon bits, and Mac and cheese, so it’s not like I’d have known.) I like mushrooms now. Not really by themselves, but in risotto or in a steak sauce or in SMOG pie, but then again I was sauteeing up some mushrooms the other day and actually enjoyed picking out mushrooms and eating them. So apparently I’m a liar too. But coconut was one of those things I would never touch previously. The texture was funny…
