With all of the heavier comfort food eating during the winter spring is a time for lighter and healthier fare and up next for me is this super quick, easy and tasty chipotle and lime salmon! The smokey chipotle lime flavour combo is another one of my favourites and it goes so well on melt in your mouth buttery salmon.
This salmon could not be easier, you simply mix the chipotle chilies in adobo with lime juice, garlic, cumin, salt and pepper and bake and broil or grill the salmon until just cooked. This chipotle lime salmon makes for a perfect main course with some sides and it’s also great as a filling for tacos, burritos, quesadillas, salads, etc.
This time I chose to serve it topped with cool and creamy avocado salsa to balance the spicy heat of the chipotle chilies. No matter how you serve it this chipotle lime salmon makes for an amazing light spring or summer meal!
2 tablespoons oil
1 lime, juice and zest
1 chipotle chili in adobo (or to taste)
2 teaspoons adobo sauce
1/2 teaspoon cumin
1 clove garlic, grated
salt and pepper to taste
2 pound salmon fillet
Puree the oil, lime juice and zest, chipotle chilies, adobo sauce, cumin and garlic in a blender or food
processor until smooth, place the salmon on foil on a baking sheet, pat dry, season with salt and pepper,
spread on the chipotle mixture and bake in a preheated 400F/200C oven (or barbecue) until just cooked, about 10-15 minutes.
Option: For One-Pan: Make this a one-pan meal by roasting some vegetables like asparagus or green beans along with the salmon!
Summer calls for grills, shrimp and tacos galore! Make it Mexican night with these Spicy Grilled Shrimp Tacos with all the fixins for your next summer bbq or party! No one will believe you that they’re healthy too! Guys, I’m exhausted right now. There’s also a very real possibility that I’m buzzed too. I’m not going to pretend that this isn’t the first time I’ve blogged under the influence. Hint – It’s another drunken shrimp post.
As I’m sure you all experience daily, life has a habit of getting busy. So busy that fancy meals like these Spicy Grilled Shrimp Tacos are a rare occurrence. The truth is that my life is kind of a sh*t show 90% of the time. If you follow me on Snapchat (search for TheHealthyMaven) then you are aware of how all over the place I truly am.
For as much as I love my job and most aspects of my life, running 3 businesses doesn’t afford me a whole lot of time. I’m usually running between meetings, trying to figure out how the hell to use Final Cut Pro (#youtuberproblems), standing on unsteady tables taking pictures, or snapchatting you shameless pictures of me in face masks.
I don’t eat like a queen everyday nor do I cook everything that I eat. ruth-be-told, I survive exclusively off of two types of food, eggs and avocados. I always always have both of these on hand. I also weirdly have a lot of cauliflower hanging around…not sure about that one.
Ironically, both of these two ingredients are responsible for my current state of mind. The avocados for the sleepiness, because you guys FREAKED OUT over this picture on Instagram and suddenly I found myself flipping my content calendar upside down to share them with you and eggs for the solid buzz I’ve got going on right now (I was at an event celebrating eggs today <–what is my life?).
Between my content calendar and newfound day drinking hobby, I don’t have a whole lot of time to indulge in recipes like these.
For the Spicy Grilled Shrimp:
1 lb raw, organic shrimp
1 tsp olive oil
juice, 1 lime
1 garlic clove, minced
1 tsp chili powder
1/4 tsp paprika
1/4 tsp cumin
1/8 tsp cayenne pepper (adjust depending on spice tolerance)
1/2 tsp dried oregano
salt and pepper, to taste
For the Simple Slaw:
2 cups of coleslaw
1/2 medium red onion (about 1/2 cup), thinly sliced
1 tsp olive oil
1 tsp honey
juice, 1 lime
salt and pepper, to taste
For the Guacamole:
1 avocado (from mexico!)
1/2 medium red onion, finely chopped
1 garlic clove, minced
1/2 jalapeno, seeded and chopped
1 lime, zest and juice
1/4 tsp cumin
salt and pepper, to taste
For the Pico de Gallo:
Get the full recipe here
10 organic corn tortillas (I love these ones!)
For the Spicy Grilled Shrimp
Place shrimp in a bowl and top with all ingredients.
Let marinate for at least 1 hour (longer is even better!).
Once marinated, heat up grill or grill pan to high heat.
If using a grill pan, spray with olive oil. If using a bbq grill, place a piece of tinfoil down and spray that with olive oil.
Add shrimp and cook for 2 minutes on each side.
Remove tails before serving.
For the Simple Slaw
Place coleslaw in a medium bowl and add onion.
Top with olive oil, honey, lime juice and salt and pepper.
Let marinate for at least one hour.
For the Guacamole
Mash up the avocado in a medium bowl.
Add in chopped onion, garlic and jalapeno.
Top with lime juice and zest, cumin and salt and pepper.
Assembling the Tacos
Heat up each tortilla in the microwave for 15-20 seconds (or in the oven or stove top).
Top with 3-4 pieces of shrimp, a scoop of pico de gallo, a scoop of guacamole and top with a small handful of simple slaw.
Feel free to add hot sauce for an additional kick.
You can find complete recipes of this SPICY GRILLED SHRIMP TACOS WITH ALL THE FIXINS! in thehealthymaven.com
I’ve been dying to post this all week because these Sweet Potato Corn Cakes are SOOO good and I just know that you’ll love them as much as I do… and if you don’t, I might be forced to ask myself what is wrong with you.
These are “every bite is better than the last one” good. They’re so good that they make you wonder why other food even exists when flavors this bright and vibrant are possible.
…and thats what I was thinking when eating the reheated leftovers a minute ago. So, can you imagine how good they were fresh? Probably not. It’s unimaginable. You have to experience it. Anyway, enough gushing. Onto the important stuff.
First – This recipe makes a HUGE batch, so feel free to half it. I wouldn’t suggest trying to half a raw egg, instead just add more than half breadcrumbs (probably 3/4 cup) to make up for the extra moisture.
Second – These sweet potato corn cakes are fried. You’ll just have to accept that. I tried to bake some and they were horrid. Dry, poor texture, just not good. If you’re brave enough to try baking them yourself and actually have success, please share your technique… because I just couldn’t make it work.
Third – I demand that you to try these.
3 lbs. sweet potatoes $3.17
1 cup frozen corn kernels $0.30
2 green onions $0.19
¼ bunch cilantro (divided) $0.21
¼ tsp cayenne pepper $0.02
1 tsp cumin $0.05
1 tsp salt $0.02
1 large egg $0.25
⅓ cup yellow cornmeal $0.19
1 cup plain breadcrumbs $0.50
½ cup vegetable oil (for frying) $0.43
1 cup plain yogurt $0.55
1 clove garlic $0.08
Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave.
Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes.
Carefully remove it from the microwave, squeeze it to make sure it’s soft in the center, and the allow it cool as you cook the next one.
When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch).
Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes.
Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
Add the breadcrumbs, cornmeal, and egg to the bowl.
These ingredients will bind the mixture together and keep it from falling apart while cooking.
Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped).
Stir until combined and then refrigerate until ready to serve.
After the sweet potato mixture has refrigerated, it’s time to cook.
Add enough vegetable oil to fully cover the bottom of a medium skillet.
You can find complete recipes of this SWEET POTATO CORN CAKES WITH GARLIC DIPPING SAUCE in budgetbytes.com
Taken after the model of these delicious wraps, I threw these together for dinner one night nearly three years ago in a frantic attempt to feed my hungry family and use ingredients I already had on hand.
And the result was such a smashing success that we’ve continued to enjoy this recipe at least monthly since (and that’s saying a lot coming from the lady who doesn’t repeat many meals). Full of flavor, these wraps are a snap to make.
The method turns out a delightfully crunchy tortilla that is filled with rice, chicken, beans, spices and cheese. And they make great leftovers. I just love it when a meal happens to fit all the criteria I love: healthful, fast, delicious. Score.
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
Mix rice together with chili powder, cumin and garlic salt.
Add remaining ingredients except for cheese and sour cream.
Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
(Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.)
Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand.
Spray seam-side of the wrap lightly with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute.
Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side.
Cooking them seam-side down first helps seal the long edge so they don’t fall apart.
Transfer to a plate and repeat with remaining wraps. Serve warm.
Sure- nachos taste delicious, but they probably don’t rank high on the list of nutritious, wholesome recipes, especially when you’re trying to eat healthy! However, you can satisfy your cravings for this classic Tex-Mex snack without worrying about your waistline by subbing in bell peppers for ordinary tortilla chips. This recipe for Bell Pepper Nacho Boats calls for delicious ingredients, like lean ground meat, savory spices, juicy salsa, and melted cheddar cheese.
Instead of lathering the mixture over carb-laden chips, simply stuff the wholesome combination of flavors and textures into nutrient-rich pepper boats! So, eat up!
1 pound lean ground turkey
1 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon kosher or sea salt
3/4 cup salsa, no sugar added
1 cup grated cheddar cheese, reduced-fat
3 bell peppers
Remove seeds, core, and membrane from bell peppers then slice each one into 6 verticle pieces where they dip down. Set sliced bell peppers aside.
Cook ground turkey over medium-high heat, breaking up as it cooks. Cook until the turkey loses it’s pink color and is cooked through. Drain off any fat.
Preheat oven to 375 degrees.
Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, top with cheese. Bake on a parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot.
You can find complete recipes of this Skinny Bell Pepper Nacho Boats in skinnyms.com
Who doesn’t want to enjoy the taste of freshly baked potatoes minus the extra calories? Ever since sweet potatoes have become trendy again, there are a number of ways to enjoy this healthy vegetable for almost every meal!
This recipe involves less than 10 ingredients, 1 bowl, and just 30 minutes or less to prepare – who is ready?
4 medium sweet potatoes
1 can chickpeas (rinsed and drained)
1/2 tablespoon olive oil
1/2 teaspoon coriander, cinnamon, cumin, and paprika
1/4 cup hummus (or tahini)
Juice of 1/2 lemon
1 teaspoon dried dill
3 gloves garlic
Water or unsweetened milk (whatever you have in the kitchen)
Preheat the oven to 400ºF (or 200ºC), and line a tray with baking paper.
Clean the potatoes, and cut lengthwise since this will make it so much easier for you to prepare.
Rinse and drain the chickpeas, then season with olive oil and spices before leaving to dry on a baking sheet.
Season the sweet potatoes with a touch of olive oil before placing them on the same baking sheet.
Leave the sweet potatoes and chickpeas to roast while you’re preparing the garlic sauce.
Add all of the ingredients into a bowl, and whisk to combine them.
Add a touch of dried dill if you want more of an intense flavour.
If you have hummus or tahini, you may now add it into the rest of the mixture.
If not, you can always make your own with our super-easy recipe.
Remove the sweet potatoes and chickpeas when they gold and tender, then set aside so they can cool down.
You can find complete recipes of this Mediterranean Baked Sweet Potato Recipe in shesaid.com