Category Archives: Pescatarian

Hawaiian Shrimp & Scallop Salad

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Ingredients
6 Jumbo Shrimps (about 4 oz)
1-2 oz Petite Scallops
2/3 Maui Onion
1/4 Red Bell Pepper
1 Large Starfruit
1-2C Green Leaf Lettuce
Fresh Basil
1/4C Plain Greek Yogurt
1/2t Chili Oil
1/2t Seasoned Rice Vinegar

Directions
Chop up a medium/small Maui onion, about 1/4 red bell pepper, and 1-2C green leaf lettuce. In a small skillet sauté half of the onion with 1/2t chili oil, 1/2t seasoned rice vinegar, about 5 leaves of fresh basil, 6 jumbo shrimps and 1-2 oz petite scallops. Once everything is cooked, transfer to a bowl and allow to cool while you chop up the shrimp. Stir in 1/4C Greek yogurt and place over chopped lettuce, remaining onion and red bell pepper. Sprinkle some chili flakes on top and decorate with 1 large starfruit. Enjoy poolside at Lai Nani Resort

Makes: 1 large salad

Serving Size: 1 large salad

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Fresh Fish Loaf

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Ingredients

1C 100% Whole Grain Old Fashioned Oats
1T Crushed Red Pepper Flakes
1T Italian Seasoning
1T Garlic Powder
25 oz Raw Zucchini, shredded
48 oz Tilapia (fresh or frozen)
1 can Mackerel In Hot Tomato Sauce
2T Organic, Unpasteurized Apple Cider Vinegar
4 Large Egg Whites

Directions

In a VitaMix, grind 1C 100% Whole Grain Old Fashioned Oats, 1T Crushed Red Pepper Flakes, 1T Italian Seasoning, and 1T Garlic Powder into a flour. Transfer to a large (emphasis on large) bowl. Add 25 oz Raw Zucchini (shredded), 48 oz Tilapia (finely chopped), 1 can Mackerel In Hot Tomato Sauce, 2T Organic, Unpasteurized Apple Cider Vinegar and 4 Large Egg Whites. Mix very well. Line two loaf pans with parchment paper and pour in batter. Bake at 350F for at least an hour. I sliced each loaf into 10 pieces. Since this makes such a big batch I just cut it all up and stored it in the freezer. I take what I want with me to work for lunch and it pretty much thaws out by the time I’m ready to eat it.

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LiveFit Omega Muffins

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Ingredients

24 oz Salmon, boiled
3 Large Egg Whites
2C Shredded Zucchini
1C Old Fashioned Oats
1/2t Cumin Powder
1t Chili Powder
1t Dry Mustard Powder
1t Whole Pepper Kernels
1t Salt
1T Garlic Powder

Directions

In a VitaMix, grind 1C old fashioned oats with 1t mustard powder, 1t whole pepper kernels, 1t salt, 1T garlic powder and 1/2t cumin powder. Transfer to a large bowl and mix in about 24 oz (~3C) of boiled salmon, 2C shredded zucchini, 3 large egg whites. Line muffin tins with foil liners and transfer mixture evenly. Bake at 375F for about an hour.

I adapted this recipe from Jamie Eason’s Turkey Meatloaf Muffins

Makes: 18 muffins

Serving Size: 1 muffin

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Cajun Cashew Cod Cakes

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Ingredients

3/4-1C (about 10oz) Fresh Cod Loin, chopped
1/4C Liquid Egg Whites, 4 Tbsp
1/4C (1oz) Cashew Halves & Pieces (Lightly Salted)
1/8t Cayenne Pepper
1t Cajun Seasoning
1/2t Paprika
Coconut Oil Spray

Directions

In a VitaMix, grind 1/4C (1oz) cashews into a flour. Transfer to a large bowl. Finely chop about 10oz fresh cod loin, it makes about 3-4-1C of chopped cod. Add to the bowl with 1/4C liquid egg whites, 1/8t cayenne pepper, 1t Cajun seasoning and 1/2t paprika. Mix well and separate in half. Spray a pan with coconut oil spray and try to form into a patty. Cover your pan with a lid and cook on both sides. I served mine with some fresh wilted spinach and 1/2 slow roasted sweet potato. So delish!

Makes: 2 patties

Serving Size: 1 patty

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Salmon Rösti

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Ingredients

1 can Salmon (drained)
1 Large Egg (Whole)
3T Liquid Egg Whites
1t Dried (or Fresh) Dill
1/4t Black Pepper
1/8t Salt
2C Shredded Hash Browns
1T French’s 100% Natural Spicy Brown Mustard
1/4C Chopped Broccoli Stalks
Coconut Spray Oil

Directions

Combine 1 can salmon (drained), 1/4 cup chopped broccoli stalk, 1 large egg + 3T liquid egg white, 1t whole-grain mustard, 1t dried dill, 1/4t pepper, 1/8t salt in a large bowl. Add 2 cups frozen hash-brown shredded potatoes and stir to combine. Separate into 5 (1/2C, packed) patties. Spray a skillet with coconut oil and fry over medium heat on each side and cover to ensure the patties are cooked.
For sauce combine 1/3C Plain Chobani, 1t whole-grain mustard, 1t dried dill, 1T capers, 1t lemon juice and mix.
Adapted from: http://www.eatingwell.com/recipes/salmon_rosti.html

Makes: 5 patties

Serving Size: 1/2C packed

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Unstuffed Tilapia

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Ingredients

6oz (or desired amount) Fresh Tilapia
1/2C Ricotta Cheese
1 Whole Large Egg
Lemon Pepper Seasoning
Garlic powder

Directions

Preheat oven to 350F. In a bowl, mix 1/C Ricotta Cheese, 1 Large Egg (Whole), Lemon Pepper Seasoning, and Garlic powder. Place fish on a cookie sheet and pour ricotta over fish. Bake for about 30 mins.
Served with 1/4C(dry) brown rice, 1/4C black beans, and canned green beans. Topped with Sriracha

Makes: 3 filets

Serving Size: 1 – 2oz filet

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Avocado Bread

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Ingredients

Dry:
3/4C Whole Wheat Flour
3/4C 100% Whole Grain Oats Old Fashioned
1/4C Walnut Pieces
1/4C Phyllium Whole Husks
2T Ground Flax Meal
1t Baking Powder
1/2t Baking Soda
1t Dried Basil Leaves
Wet:
3 packets Wholly Guacamole
1/2C Cottage Cheese
1/2C Liquid Egg Whites
1 Whole Large Egg
1/4C Fresh Coconut Water
Coconut Spray Oil

Directions

Blend oats into a flour then add the rest of the dry ingredients. Transfer to a large bowl. Blend all wet ingredients then slowly stir into wet ingredients. Batter will be very thick. Spray a loaf pan with coconut oil and bake at 350 for 45-50 minutes. I served mine both as a “grilled cheese” with smoked salmon and swiss and as an open faced lox with smoked salmon and goat cheese. Both ways were great.

Makes: 11 slices

Serving Size: 1 slice

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