Foil Packet Baked Tilapia

  

Easily put together with an even easier clean-up. This is something your kids can help you make! And it can be changed in a flash by substituting different types of fish and veggie combinations. Tilapia is full of omega-3 fatty acids and protein. I pair it along with some delicious vegetables like kale and sunburst tomatoes. This would be a perfect meal to go with the ZÜPA NOMA “Superfood Souping” plan! It’s the perfect way to boost your metabolism and detoxify.

Foil Packet Baked Tilapia

4 Tilapia fillets
Fresh kale or spinach
Fresh minced garlic (about 1 clove per fish)
4 Teaspoons olive oil (1 teaspoon for each tilapia)
Fresh lemons (optional)
Salt, pepper, smoked paprika and/or your favorite seasonings. Mix together in a separate bowl. Sprinkle combined seasoning over each filet. (about 1 teaspoon for each piece of tilapia depending on size)

Preheat the oven to 375 degrees F.

Lay each fillet out on its own piece of foil. Make sure that the foil is large is enough to fold the fish and veggies when assembled.
Season each piece of fish with salt, pepper, and smoked paprika.
Combine all of your veggies in a bowl and season with salt and pepper. Top each fillet with the mixture.
Drizzle each pouch lightly with olive oil.

Fold over the fillet and roll up the edges to create a seal. Place on a baking sheet and bake for 15 to 20 minutes. Once your fish is cooked it will flake easily with a fork.

I love to give it a squeeze of lemon for some acidity at the end.

Now, these can be served straight from the packet for easy clean-up. Or you can remove it from the foil and plate it with the veggies on top. Enjoy!

Xo Ayesha

10 Minute Pasta!

Here is a throwback recipe to make something fresh, light, quick and EASY! This simple recipe uses things that I already have in my refrigerator. Turns out amazing! It’s a great vegetarian option too! Try it and let me know what you think in the comments below!

Ingredients 
2 handfuls of cherry tomatoes(halved)
1 small shallot chopped
3 cloves of chopped garlic
A handful of FRESH basil chopped
a sprig of fresh rosemary
3 tablespoons of butter
3 tablespoons olive oil
a pinch of salt
1 package of Capellini pasta
Parmigiano-Reggiano (to taste )
Bring a pot of COLD water to a boil on the stove. While the water is heating up, place your skillet on med-high heat and sauté the butter, olive oil, garlic and shallots in a pan until the shallots become translucent (not brown). Add the rosemary, cherry tomatoes and pinch of salt for flavor. Sauté for about 2 to 3 mins and add in your chopped basil. By now your water should have come to a raging boil. Add in your capellini pasta and cook as directed on the package (usually about 3 mins). Drain the water from the pasta and add to your tomato mixture. Mix together well and then plate the pasta. Top with fresh Parmigiano and enjoy!

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Little Light Lunch: Saffron Salmon

This meal is not for the tedious! It is quick, easy, healthy and filling! Check marking all of the boxes with the easy salmon recipe.

My husband and I were having dinner with friends the other night and they spoke of this delicious saffron infused salmon the eat regularly. I couldn’t stop thinking about it and had to recreate it on my own. It takes a mere 5 to 7 minutes to prepare the entire meal. Ghee acts a the perfect crisping agent for the fish while sea salt and saffron infuse the fish with subtle yet delicious flavor. I hope you enjoy!

 

Saffron Salmon

1 6-8oz Salmon Filet (Skin on, crisp skin is always a GOOD thing! :))

Sea Salt

1tsp Saffron

1 Tbs Ghee (grass fed pure butter)

 

*You simply heat a skillet on medium high and melt the ghee. While the pan is heating season both sides of the fish with a generous coating of coarse sea salt and the saffron. Place the fish skin side down for about 3-4 mins or until skin is crisp and golden. Flip and finish cooking until your preferred doneness. I like my salmon well done but moist, so 2 mins did the trick for me.

I like to serve the salmon over some lemon slices for freshness, next to a bed of mixed greens and tomatoes! I lightly season them with salt, pepper and Little Lights Of Mine Olive Oil. So fresh!

 

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Greek Yogurt Snack

This snack is beyond perfect! It’s filling yet light and satisfies any sweet tooth. This dish is pack full of omega-3 fatty acids and FIBER! Yippie. 🙂

I love the mixture of nuts and berries I sprinkle over the top. Its a mixture of sunflower, pumpkin and sesame seeds as well as goji berries. The brand I purchase is called Linwoods and it can be found at whole foods.

If you’re looking for a healthy dessert alternative than this is your go to as well! You can simply add some cacao nibs or dark chocolate as a treat. Swap out the dates for dried cherries and you have a delicious chocolate cherry greek yogurt dessert.

Let me know what you think!

Greek Yogurt Snack 

1 Cup Plain Greek Yogurt

1 Tbs Linwoods ground flax mix

1 Tsp Honey

2 Dates Chopped

A handful of chopped walnuts

*Simply layer all of the ingredients in a bowl and enjoy!

 

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Reliving Ropa…Vieja

I LOVE to try and recreate moments. I’m big on nostalgia. This past January we were in Miami and a couple of friends of mine took me to an incredible Cuban restaurant. My mom is Jamaican and Chinese, so I grew up with a ton of flavors in our kitchen very similar to that of Cuban food! Anyway, the girls had me try Ropa Vieja for the first time. It was incredible! The flavors were perfect, the meat was tender and the rice and beans balanced out the meal. 3,000-ish miles back to the west coast and I couldn’t stop dreaming about and salivating over this dish! I did a little research and found what I thought to be a good recipe. Went to the groceries, got my lovely pot out and started cooking and experimenting… It turned out perfect! The robust tomatoey flavor, tender beef, bite of the pepper and onions were unmatched! The cumin gave it that Cuban flare. I’ll stop rambling now, but it was perfection.

Here are a couple of pictures of my cooking process. If You’re feeling adventurous, or like you need to escape to somewhere warm and flavorful you can try the recipe and conquer this dish by clicking HERE.  Enjoy!!!

Ropa Vieja 

Note*** I did add about 2 TBS of brown sugar to the recipe. It brought out the flavors a bit more.

 

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THE BEST Salmon Burger

So, if you guys don’t already know… I LOVE FOOD! I love to cook it, eat, look at it, caress it, kiss it, fondle it (getting a little weird now). I’m sure you get the point. One thing that my food and I seem to argue about is it’s creativity, flavor and ability to sometimes be so mundane! Food should be fun, flavorful and full of life! This salmon burger I created embodies all of those things, it’s basically a party in your mouth with every single bite. It’s so quick and easy to make and tastes great warm or cold. I hope you enjoy!

Ingredients: (for 1 burger)

6-8oz filet of Wild Salmon

Lemon wedge

1 tsp Cajun rub

salt and pepper to taste

1 Tsp of Basil Paste

1Tbs Vegenaise

2 Tbs Of  a tropical Salsa of you choice ( I used pineapple, papaya, mango and lime juice)

Handful of arugula

1 Sweet Roll or Brioche Bun

Directions:

Preheat your oven to 425. Rub the salmon with cajun rub (if you don’t have cajun rub use paprika, a tiny bit of chili powder, salt and pepper). Place it on a baking tray and bake for 7-10 mins. While the salmon is baking you can prepare your basil mayo by combining the vegenaise and basil paste. Spread it onto the bottom of the bun. When the salmon is done, place it on top of the mayo’d bun, top with the salsa and the arugula, Lastly, you can add a little more basil mayo to the top bun, cover your sandwich and enjoy!!! This is a perfectly satisfying and healthy lunch for a warm sunny day.

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Planting “Honest” Trees

Over the holiday season (Yes back in 2013) the Honest Company gifted some of their customers these amazing little trees. I guess it was sort of their way  to “pay it forward” and give back to the environment. Both Riley and I were so excited to plant them. I must note that I am no professional gardner and I have a bit of a black thumb. With some research and trial and error I am however getting better, and I LOVE doing it! It was a great quick and easy project for Riley and I to do. it did get messy, BUT IT WAS TOTALLY WORTH IT! Thank you Honest Co for giving back and creating quality time for my family and I. Here are some photos from our time together! They are from a couple of weeks ago, but i’m glad we did it before the awful (but much needed) rainy weeks that followed! Enjoy!

*** The last photo is some new parsley I planted! Our garden already had some, but it needed a refresher! (clearly I’m proud of myself ha!) ***

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Hi Everyone!

 

I am thrilled to announce that I have started a Youtube channel! This is going to allow all of my videos here in on little lights to be more accessible for everyone to see! I am so excited about this new journey! In order for things to go well you have to SUBSCRIBE ! Fitness friday’s will now be posted there as well as here on the blog! I really hope you enjoy it!

Click HERE to subscribe to the Channel and check out my new page!

 

“He don’t eat no meat? Okay, I make Lamb.”

Starting this post off with one of our families favorite quotes in the title above!

That’s right you guessed it, it’s from “My Big Fat Greek Wedding.” That movie is an absolute classic and staple on both sides of my family.

Okay, so if you haven’t guessed yet, we’re making lamb today! Lamb chops in particular. This recipe is super easy yet flavorful and turns out great every time.

The key is to let the meat marinate and to let the meat rest post cooking it for about 5 -10 mins for all of the juices to set in. I prefer these chops cooked a nice medium.

When at your grocer, be sure you have the chops “frenched”. It saves you both prep and cooking time. It basically means they clean off the excess fat and cut the rack for you. 🙂 I also LOVE to drizzle a honey balsamic sauce over the top of my finished lamb. I’ll include the simple recipe for that below as well.

Here are the recipes and a couple of photos. Enjoy!

Ingredients 

8-12 Lamb Rib Chops (serves 3-4)

2 tbs Olive Oil

2 pinches of Coarse Sea Salt (note*- a pinch is thumb, index AND middle finger )

3 sprigs of Fresh Rosemary (pulled off of stem)

1 ziploc or sandwich bag

Directions 

Preheat your oven to 425. Place your chops into your ziploc bag. Then, you simply pour in the two tablespoons of olive oil, two pinches of salt and your rosemary. Seal the bag and shake away! Store the meat in the refrigerator for about an hour or two. Next, heat your pan on medium high heat. When the pan is piping place your marinated chops into the pan for about 1-2 mins on each side, or until you get a nice and beautiful golden brown sear. Lastly, place the pan into the heated oven for about 5-7 minutes. This will give you a nice medium to medium well depending on your liking!  Remember to let the meat sit post cooking!

For The Sauce: Simply blend together 1/2 cup of honey, 1/3 cup balsamic and 3 cloves of garlic until smooth and creamy. Lightly drizzle over top of the lamb before serving.

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Upright Roasted Chicken

Hi Everyone!

I hope you’ve all been well during my extremely long hiatus! First of all we’ve been moving into our new home (which we’re loving), and second we just got all our utilities hooked up today. Yikes!

With that being said i’ve been cooking ALOT this past week and was able to have my camera handy for all of it. I’ll be posting a few delicious recipes this coming week. I wanted to share this awesome chicken recipe I came up with for you guys! I stumbled upon this super cool roasting dish at World Market. It’s made specifically for roasting a whole chicken and has a little dish in the center that you can fill with a liquid of your choice in order to ensure you get the juciest roast chicken known to man! In my case I chose wine (naturally), and it was wonderful! Enjoy!

P.s- the roasting dish cost $19 🙂

Ingredients 

1 Whole “fryer” chicken (it means that it’s been cleaned out ;))

1 stick of butter

2 lemons

zest of two lemons

fresh rosemary

1/2 teaspoon minced garlic

1 cup of white wine (sauvignon blanc in my case)

salt and pepper to taste

Potatoes and Carrots (enough to coat the bottom of the dish)

 

Directions 

Make sure your chicken is completely dry (simply pat with paper towel). In a bowl combine room temperature butter, chopped fresh rosemary, garlic, lemon zest and salt. Mix together. This creates a yummy spread/coating for the chicken. Fill the center of the dish with the 1 cup of wine and place the cavity of the chicken over top so that it sits upright.  Rub the mixture all over the chicken using your hands (its going to be messy!). In another bowl coat your chopped carrots and potatoes with a tiny bit of olive oil and fresh ground black pepper. Place the chicken and veggies in a 425 degree oven for about an hour or until golden brown. Eat to your hearts content. Enjoy!!!

 

Easy Bacon Wrapped Shrimp

This is a super quick and easy appetizer! It’s delicious. You can eat them as is or serve them on a delicious arugula salad. I would pair these shrimp with candied walnuts, blue cheese, and fresh oranges (if in season FIGS would be beyond delicious). A little lemon vinaigrette over top of the salad and you are good to go. A meal in itself! 

Alright… here we go! 

Ingredients: 

BACON 

SHRIMP (peeled deviated, tail on) 

APRICOT PRESERVES 

SALT & BLACK PEPPER (to taste)

Directions: 

Take your shrimp, wrap each one with half a piece of your favorite breakfast bacon. Place them on a baking tray and coat each wrapped shrimp with a bit of the preserves. Sprinkle with black pepper and salt  and bake in a 425 degree oven for 10 mins or until the bacon has crisped. ENJOY! 

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