Flash Back Friday Featuring: Baked Tilapia In Foil

Happy Friday! For Flashback Friday I am bringing back my “Baked Tilapia In Foil” recipe. But honestly, you can use any fish in this recipe. I use salmon in place of the tilapia all the time. We use the leftover salmon the next day for perfect and quick scrambled eggs for the family. Win-win!

Quickly put together with an even easier clean-up. And it can be changed in a flash by substituting different types of fish (Cod, salmon, bass, etc.) and veggie combinations. Tilapia is full of omega-3 fatty acids and protein. In this recipe, I paired it along with some delicious vegetables like kale and sunburst tomatoes. But I love to stuff my fish packages full of veggies I find that are seasonal and drizzle them with a bit of olive oil,  lemon juice, and whatever seasoning I’m in the mood to use. In my opinion its the perfect meal to wind down with on a Friday night. And don’t forget the best part….No cleanup!

Baked Tilapia In Foil

Baked Tilapia In Foil

4 Tilapia fillets
Fresh kale or spinach
Fresh minced garlic (about one clove per fish)
4 Teaspoons olive oil (1 teaspoon for each tilapia)
Fresh lemons (optional.)
Salt, pepper, smoked paprika and your favorite seasonings. Mix in a separate bowl. Sprinkle combined seasoning over each filet. (about one 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 hold 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 and have a great weekend everyone!

Xo Ayesha


Quick And Easy Papaya Smoothie

Quick And Easy Papaya Smoothie

Hey Everyone! Papaya is a fruit that as a child i was used to seeing in the household and being served at breakfast. Its a good source of vitamins A & C. It also contains tons of fiber and reduces the risk of heart disease, diabetes, and cancer. You can enjoy it freshly cut or add it to a yummy fruit salad or smoothie! Just cut off the top and bottom, then half the fruit lengthwise. Then with a spoon scoop out and discard seeds. Then cut into bite-size pieces or slices. For even more flavor I like to squeeze a little lime juice over the top. Did you know that papaya seeds are actually edible? The papaya seed is said to have a slightly peppery/mustard taste. Leave a comment below if you have ever made a dish using papaya seeds in it.


Xo Ayesha

Quick And Easy Papaya Smoothie

2 cups fresh papaya, deseeded and chopped.
1 whole banana
1/2 cup Coconut water, chilled. (You can substitute as needed)
1/2 cup passion fruit juice, chilled.
1 tablespoon lime juice
1/2 cup plain greek yogurt
2 Tablespoons ground flax seed
1 Tablespoon agave (optional)

Just place ingredients in blender and blend. If the consistency is too thick for you just add more of your liquid ingredients or ice and continue to blend to your liking! So easy and so delicious.

Quick TIP: I love to put all of my fruits in Glad Freezer Bags at the beginning of the week for easy and convenient smoothie prep.

Almond Butter Energy Bites

Almond Butter Energy Bites

Hope everyone had an AMAZING New Year! Looking forward to 2018 and what it has in store for my family and me. Today I would like to share with you my “Almond Butter Energy Bites.” No-bake and super easy to make and takes less than 10 minutes to put together. This recipe is the perfect, delicious snack, breakfast, or even dessert! They are great for freezing ahead as well. Packed with protein and is my go-to snack after a grueling workout. Loaded with oats, almond butter, flax seeds, cherries, and dark chocolate. Some healthy fats and fiber for a quick energy boost.

I love incorporating flax seed into things that I eat. Whether it be smoothies, sauces or my flax seed chicken tenders from my cookbook “The Seasoned Life.” Did you know that flaxseed is known to improve digestion, clear skin, lower cholesterol, and so much more? I love how flexible and forgiving this recipe is to make. If its too sticky add more oats if its too dry add more honey. You can use almond, peanut, cashew, sun butter or whatever you have on hand. My kids love helping me make these. Riley likes to pop these in her lunch box for school. Do you have a favorite energy bite variation? Please share yours in the comments below. Happy Monday!

Xo- Ayesha

Almond Butter Energy Bites

1 cup dry old fashioned oats
1 tablespoon flax seed
1/4 cup almond butter
1/4 cup honey
3 tablespoons mini dark chocolate chips
2 tablespoons chopped dried cherries (Optional)
Pinch of sea salt

Combine oats, dark chocolate, flax seed, almond butter, honey, cherries, and salt in a bowl. And use your hands to blend and mix all of the ingredients. ( A Perfect job for the kids to help with) Form into golf sized balls using your hands or a cookie scooper. Place energy bites on a parchment-lined baking sheet and allow to rest for about 30 minutes. This process will allow the oats to absorb some of the moisture and stick together.

They can be stored and refrigerated in an airtight container for up to two weeks.


Super Green Smoothie

I am so excited to share this next smoothie recipe with you guys! It’s packed full of healthy veggies, and has a hint of sweetness to it. It’s super quick and easy to make and full of vitamins and antioxidants! Don’t forget our contest is in full effect. Be sure to enter using the details below. We’ve already had a ton of great entries and I can tell you right now it’s going to be so hard to pick a winner.



Send in your original smoothie/juice recipes by Friday, January 20th 5:00 pm (PST) for a chance to win a brand-new Vitamix blender from our friends at Williams-Sonoma! Just include a photo, recipe and a little background on how you came up with the recipe and why you love it! Send all entries to ayeshacurrygiveaway@gmail.com. We will announce the winner on 1/21/17.

“Super Green Smoothie”

1 Whole cucumber
1 cup Coconut water (You can substitute as needed)
1 cup Kale
1 Cored apple
2 Tablespoons ground flax seed
2 Teaspoons Lime juice
1 cup Fresh broccoli
Fresh ginger (To your taste)
1/2 cup Spinach
1/2- 1 cup ice if needed (depends on desired consistency)

Simply place ingredients into blender and blend. If the consistency is too thick for you simply add more of your liquid ingredients and continue to blend to your liking! So easy and so delicious.

Quick TIP: I love to put all of my veggies in Glad Freezer Bags at the beginning of the week for easy and convenient smoothie prep.



I love you so much, Austin TX

Live music, endless street art, southern comfort, and food that is so unbelievably good you can’t come to Austin, Texas without expecting to put on a few pounds. This past weekend I had the luxury of visiting this lively city with my older sister, who attends the University of Texas at Austin. After only hearing good things about Austin my expectations were high, but I didn’t know what to expect. So many things to see and do there wasn’t nearly enough time to finish it all in 48 hours. That’s why I can’t wait to come back in the fall for the Austin City Limits music festival. Here’s my review and overall experience of Austin, Texas and I hope this guide is helpful to the next adventure seeking vacationers.

For the past three years Austin has reached summer temperatures of over 100 degrees for two or three consecutive months, and the weather was headed in that direction. So packing during the warm (and humid) months, pack light and airy clothes. At night it doesn’t get lower than 85, I didn’t bother bringing a sweater.

In the morning we ate at a restaurant called Blue Dahlia, the scene was adorable and the french cafe was a great spot to kick off the weekend. The restaurant is known for their open faced sandwiches. Outdoor seating is available in the front and back, request the front for people watching! Across the street was the famous BBQ joint called Franklins. To eat at this restaurant you need to wait in line for at least a couple hours; we passed by and the line was around 100 people long. The food typically runs out at 12 o’clock, and then the restaurant closes for the day. Most people end up having bbq for breakfast, but nothing wrong with that! We wandered around 2nd street, a lively place for shopping boutiques and more great restaurants are located there. Along Second is the river that goes through Austin, and it really makes the whole city so refreshing. We walked across the bridge and over to South Congress for the famous Gourdough’s Doughnut truck. Look at my picture and zoom in to read the menu (it’s insane) any topping you want on a sweet, warm, doughy doughnut. Mouth watering…The best part about Austin is that everywhere you go, you can’t go without passing all these killer food trucks. Empty parking lots are filled with options and each truck is so unique and so good. Plus they have their own addresses on google maps which makes it really easy to access the ones you want.

On our way home we stopped at the worlds largest and first Whole Foods. I skipped into the store like a four year old because I was so excited. For anyone visiting Austin you can’t leave without coming here, even if you don’t buy anything you leave the store stuffed because of all the free samples. I left with a pressed juice because whenever I drink those I’m convinced it’s a workout in a bottle (I didn’t go to the gym that day…..) That night we went downtown to 6th street, thousands of people fill the streets and live music is at every corner. We indulged in the famous post-party snack, Roppolo’s Pizzeria (greasy goodness.) Late that night my sister still reminded me I hadn’t tried the Texas fad, Queso. Indulging our bodies once again, we ordered this delicacy. I could make an entire blog post just on this damn food. We Californians love guacamole and salsa with our tortilla chips, but that really needs to change. Queso is melted cheese filled with Spanish spices and guacamole in the bottom of the bowl. Each bite leaves your body with a happy sensation. I can’t explain to you guys how good this treat is and I hope everyone is lucky enough to try this one day.

Sunday- I was so excited to get myself a Texas burger at the hotspot, Hopdoddys. Three hours before my flight, the line was a two hour wait…. I didn’t get my Hopdoddys. But, I’m a sucker for sushi, and across the street was a super cool Japanese kitchen, Funky Robot. The interior was just as good as the food, the walls were filled with murals and the furniture and decorations were so bright, some tables even had swings as their seating!

Each time we went to a new spot for food walking around the area was always so intriguing. Street art in Austin is huge and every plain building is transformed into funky works of art, decorated with some sort of colorful mural or message. Of course my sister and I took a picture in front of the famous Instagram hot spot “I love you so much”… yes, I Insta’d the photo. Sadly, it was time to leave this crazy city, 48 hours is not enough time to see everything. Overall Austin is such a sensational town; the music, the food, the smells, and the heat! If you end up visiting you must keep your expectations high and open minded because they will be fulfilled in every way. I love you so much, Austin!                                                                   -Olivia Vigo

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!



Braving Branzino

I always love a good hearty, flaky, moist white fish. Especially branzino. I’ve always been intimidated to make it myself, but I finally mustered up some confidence and went for it! It was incredibly easy and took very little time. The fish was perfection, we simply devoured it. I wanted to share this delicious crowd pleaser with you all. If you’re having people over for dinner this recipe will undoubtedly impress them. I served my fish with a little risotto, and prosciutto wrapped asparagus. I hope you all enjoy this recipe!





3 Egg Whites

2 Cups of Kosher Salt

2 Lemons

Pepper (to taste)

Sage, Rosemary and thyme (Handful of each)

3-4 whole Branzini



Preheat your oven to 450 degrees. You then mix your egg whites and salt in a bowl to form a molding mixture (almost like wet sand). Next take your branzini and stuff with sliced lemon and all of the herbs you desire. It’s best to have your local grocery store descale and gut the fish. Now, Take a baking pan and place some of the salt mixture to create a bed for the fish. Place the fish on top and the cover with the remainder of the salt mixture. You then place the pan into the oven for about 30 mins. The salt mold will be a light golden brown and hard as a rock! Simply tap with a spoon or the back of a knife to break the mold, remove the salt and serve the meat of the fish! It will be fresh, moist and oh so flaky! If you choose to you can drizzle with your favorite olive oil and a little pepper, but I like it as is. Enjoy!


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FITNESS FRIDAY: Healthy Oven Fried Chicken

I was playing around with healthy alternatives this week! A comfort food staple in our house is fried chicken. What can I say, we’re from the south! I stumbled across this amazing ground nut mixture in the grocery store the other day. It’s a mixture of ground flax, pumpkin seeds, goji berries and sesame seeds. You can pretty much add it to anything you eat and it gives you a great dose of b12, fiber and omega 3!  A light bulb went off in my head and I decided to try the ground mixture as the breading/coating for my oven fried chicken. It turned out great, it was tasty, juicy and I didn’t feel guilty while eating it. Double win!

Here is the super simple recipe and some pics to go with it. Enjoy!


1 cup of Linwood’s Ground Flax mixture

1 Tablespoon coarse sea salt

1Teaspoon ground pepper

Drizzle of Olive Oil

2-4 Organic chicken breasts


Preheat the oven to 425 degrees. Combine the flax mixture, salt and pepper in a ziploc bag. Simply place the Chicken in the bag, seal and shake!!! Drizzle olive oil into a baking dish, place the chicken breast into the dish and bake for 20-25 mins. Its that simple!


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Baby’s 1st Smash Cake! (video tutorial!)

I decided to make Riley a healthy, low sugar and homemade birthday cake for her 1st birthday! This recipe is easy and yummy. I made a video tutorial for you guys just incase you want to know how to make it as well!

Please note *if making two small 9 inch pans instead of one big one, reduce the cooking time to 35-40mins at 350 degrees*

Be sure to pin, retweet  and follow!



[vimeo http://www.vimeo.com/70403299 w=500&h=281]

Avocado Toast!

I recently picked up a copy of Gwyneth Paltrow’s  new book “It’s All Good”. It features awesome healthy recipes and little tips to help you organize your pantry and refrigerator. I fell in love with the “recipe” for avocado toast. It’s super easy, super healthy and super delicious. WIN WIN WIN!!!

I just had to share it with you guys! Try it and let me know what you think. Enjoy!


A slice of your favorite bread

half of an organic ripe avocado

1 tbs Vegenaise (vegetarian mayonaise alternative. it’s just better for you overall)

sprinkle of Vege-Sal (see photos)

sprinkle of pepper


Toast your bread. Spread the Vegenaise on the bread and place your sliced avocado on top. Sprinkle with the Vege-sal and black pepper. Devour the deliciousness that you just created.

It sounds so simple and boring, but it is truly satisfying and yummy. I hope you like it!

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Jack London Fun!

Riley and I decided to check out the Jack London Square farmers market this weekend in Oakland, CA. It was fantastic! There was live music, a cute little water fountain and plenty of grass to sit on and take in all of the sites. I picked up some fresh flowers, cherry tomatoes and beets (I LOVE beets! Not sure why so many people are afraid of them). Riley ate some pears and I sipped on  fresh papaya juice while we explored our little local farmers market. It was the perfect way to spend our sunday afternoon together.

The farmers market is a great way for you to get fresh organic LOCAL produce. They come from farms located right in your state! The produce is so much more affordable than the grocery store. If you juice, it’s the perfect place to stock up and buy bulk.

Jack London and the Ferry Building are two great places to go if you are in the bay area. If you know of any other awesome farmers markets in the east bay let me know and comment below!

Here are a couple of pictures I snapped over the weekend. Happy Monday !  🙂

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Cabbage Soup W/Meatballs (Don’t knock it until you try it )

This is my version of Paula Deen’s Cabbage Soup. After making the original recipe, I found that it need some changes (in my opinion). This recipe takes a little bit of preparation, but it is well worth it. Give it a try and tell me what you think. I literally just finished licking the bottom of my soup bowl (no, seriously). Enjoy!


2lbs ground turkey

1 cup of uncooked rice

1 tablespoon of salt

1  teaspoon black pepper

1 teaspoon of cumin

1/4 onion minced

2 tablespoons of worcestershire sauce


3 cloves garlic minced

3 tablespoons of olive oil

1/2 a yellow onion diced

1 6oz can of tomato paste

1/2 cup of brown sugar

1/2 cup of ketchup

28 oz can of whole tomatoes with juice

1 medium cabbage sliced

1 cup of beef broth(stock)

1/2 cup of water

Salt and Pepper to taste

1/2 cup of monterey jack (cheddar will work as well)

1/2 cup of raisins


Combine all of the meatball ingredients into a bowl and mix together (USE YOUR HANDS PEOPLE!). Form into walnut sized balls and set aside! Time to make the soup!… In a large stock pot heat your oil over medium high heat, add your garlic and onions and sweat the onions until they are translucent (about a min or two). Then add your tomato paste, whole tomatoes w/ the juice, ketchup, brown sugar, salt and pepper and bring to a fast simmer. This should take about 8 to mins.  Transfer your soup mix into the blender and blend on low for about 30 seconds (or until the whole tomatoes are crushed). Transfer back into the pot and add in your cabbage simmering on medium low heat for another 10 mins (Until cabbage has reduced in size). Now add in the beef stock and water to thin the soup (you can play around with the consistency ). Add in the meatballs and continue to simmer for 20 to 25 mins. This gives the rice enough time to cook as well as the meat. Add in the raisins and cheese when the soup is done cooking but still hot! I garnished mine with avocado, but a nice crusty french or sourdough bread would go great too!

I hope you enjoy this soup as much as I did today!