Tag: healthy recipes
Cilantro Chili Roasted Salmon
- ½ cup cilantro, chopped
- 3 garlic cloves, chopped
- 2 serrano chilies, chopped
- 2 teaspoons salt
- 2 tablespoons extra virgin olive oil
- 2 to 3 salmon filets
Add the cilantro, garlic, chilies and salt into a mortar and pestle. A processor can be used as well. Pound the cilantro mixture till smooth. Add the olive oil and mix well.
Marinate the fish filets with the herb mixture for 2 to 3 hours.
Roast the fish according to desired doneness.
Serve immediately.
Stir Fry Quinoa with Bok Choy and Corn
- 1 tablespoon extra light olive oil
- 1 cup quinoa
- 2 cups chicken broth
- 2 teaspoons salt
Heat a medium pan with the olive oil. Add the quinoa and sauté on medium heat for a minute. Add the chicken broth and salt and bring to a boil. Simmer on medium heat for about ten to fifteen minutes or till the quinoa is cooked through. Take out of pan into a plate to cool.
- 2 tablespoons extra light olive oil
- 3 garlic cloves, chopped
- 3 serrano chilies, chopped
- 5 to 6 baby bok choy, whites and greens separated and chopped
- 2 ears of corn, kernels sliced off
- ½ cup cilantro
- 2 teaspoons chili garlic sauce
- 2 to 3 tablespoons tamari
Heat a wok like pan with the oil. Add the garlic and chilies and sauté on high heat for a minute. Add the whites of the bok choy and corn. Saute on high heat for 2 to 3 minutes. Add the bok choy greens and cilantro. Add the chili garlic sauce and tamari. Saute on high heat for 2 to 3 minutes. Add the quinoa and sauté for another 3 to 4 minutes. Check for seasonings and serve warm.
Chili Orange Grilled Chicken
- 2 pounds chicken skinless chicken legs
Marinade
- 1 chipotle pepper with 1 tablespoon adobo sauce
- 1 tablespoon sriracha sauce
- 2 garlic cloves
- ½ cup orange juice
- Zest of one large navel orange
- 4 green onions, chopped
- Juice of one lime
- ½ cup cilantro
- 1 tablespoon agave
- 2 teaspoons salt
- 1/4 cup extra virgin olive oil
Blend all the ingredients till smooth in a blender. Add the chicken and the marinade to large zip lock bag and marinate over night.
Take chicken out of bag. Save the marinade and transfer to a small saucepan. Bring the marinade to a boil and reduce down till thick like maple syrup. Divide the cooked marinade in half and use one half to baste the chicken while grilling. Serve the other half of the marinade with the chicken once it is cooked.