Red Snapper with Bay Leaves

Yield:4 Servings
Ingredients:
3-4 lb. red snapper, cleaned and scaled
2 Tbsp. olive oil, for brushing plus extra
handful each of fresh dill, parsley, or thyme
2-3 bay leaves
3 lemon slices
dash sea salt & freshly ground pepper

For the Marinade:
6 Tbsp. olive oil
6 cloves garlic, finely chopped
juice of 1/2 lemon
1 Tbsp. parsley

1.Preheat oven to 350F.Oil a baking dish with the olive oil.Place the red snapper in dish.
2. Brush the fish inside and out with the olive oil.Stuff the inside of the cavity with the fresh herbs, bay leaves, and the lemon slices.Season with salt and pepper and set aside.
3.To make the marinade, in a small bowl,combine together all the marinade ingredients and whisk together until evenly combined. Pour evenly over inside and outside of red snapper.
4. Bake red snapper for 45 minutes.

Per Serving(3oz.):229 calories, 1.5 g fat, 30mg cholesterol,44mg sodium,5g carbohydrates,1g fiber,22g protein.

Goji Berry & Apple Juice Blend

This juice blend takes awhile to be ready but it is well worth the effort.It contains goji berries aka wolfberry, a red-orange berry that is native to Northern China.Goji berries are reported to boost immunity,support cardiovascular health,improve vision, and enhance libido.They contain high amounts of vitamin B1, vitamin B6, vitamin B2, vitamin E, zinc, iron, copper, and calcium.

Yield:1 Servings
Ingredients:
1/4 c goji berries,soaked in 1/2 c water for 1 hour
4 apples, cored, sliced

1. Blend goji berries and apples in a juicer.Alternating between each one.Pour in glass.Stir.Enjoy.

Per Serving:224 calories, 53g carbohydrates,4g protein,1g fat,5g fiber,0mg cholesterol,95mg sodium.

Grilled Mahi Mahi with Cilantro & Lime Marinade

Yield:4 Servings
Ingredients:
2 shallots, thinly chopped
1/4 c fresh cilantro, chopped
1/2 c lime or lemon juice
1 clove garlic, minced
2 Tbsp. extra-virgin olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
4- 5oz. mahi mahi fillets

1. In a small bowl, combine shallots, cilantro,lime juice or lemon (if using),garlic,olive oil, salt and black pepper.Pour marinade evenly over mahi mahi fillets.
2. Coat the grill rack with nonstick cooking spray.Grill fish 6-8 minutes or until fish begins to flake.Remove from grill and serve immediately with grain or vegetables of your choice.

Per Serving:203 calories, 5g carbohydrates, 27g protein, 8g fat,0g fiber,107 mg cholesterol,276mg sodium.

Homemade Banana Chips

Prep Time:20 minutes
Dehydrating Time:10-12 hours
Yield:3/4-1 cup


Ingredients:
2- 2 1/2 lbs.,bananas,peeled, sliced to 1/4" thickness



1. Arrange the banana slices on a dehydrator and dehydrate for 10-12 hrs or until chewy or crispy (depending how you want them or sun-dry for 2 days.
2.Remove from dehydrator and store in an airtight container.

Per Serving:134 calories, 1g fat, 0g saturated fat, omg cholesterol,2mg sodium, 34g carbohydrates,2g protein,4g fiber.

Blackberry-Banana Smoothie

Yield:1 Serving

Ingredients:
1/2 c frozen or fresh blueberries
1/2 medium banana, cut into pieces
1/2 c almond milk
1/2 c plain yogurt
1/2 tsp. vanilla extract
1/2 tsp. raw honey

1. Add all ingredients to a blender and blend together until smooth.Serve immediately.

Per Serving:266 calories, 54.5 g carbohydrates, 8.5g protein,2.25 g fat, 3.5 g fiber, 2 mg cholesterol, 171 mg sodium.

Pineapple & Wheatgrass Juice Blend

Yield:1 Serving
Ingredients:
1 pear, cored, sliced
1 c pineapple, sliced
5 oz. wheat grass juice

1.Place all ingredients in juicer minus wheat grass, alternating between each one.Place juice in a serving glass and add wheat grass juice.Stir.Enjoy.


Per Serving:184 calories, 45g carbohydrates, 2g protein, 1g fat, 6g fiber

Roasted Vegetable & Chicken Wraps

The inspiration for this simple wrap came about when I returned from a week-long vacation and had not done any shopping and I just threw together what was in my refrigerator.You can mix and match or add your own favorite vegetables or whichever ones you have on hand.
Yield:8 Servings

For the marinade:
1 Tbsp. olive oil
1 Tbsp. vinegar
1 tsp. fresh rosemary, chopped
1 garlic clove, minced
1/4 tsp.salt

For the wrap:
1 large red bell pepper, seeded,julienne
1 large yellow bell pepper, seeded, julienne
1 large red onion, sliced
1 large red tomato, thinly sliced
24 oz. fully-cooked oven roasted or grilled chicken breast, thinly sliced, heated
3/4 c non-fat, plain yogurt(preferably greek)
8 whole wheat tortillas
salt, to taste
avocados, sliced (optional)

1.Preheat broiler.
2. To make the marinade, combine all the ingredients together in a glass bowl and stir together to combine evenly.
3. Lightly grease a small baking sheet with olive oil and place the vegetables on it.With a pastry brush, brush the marinade evenly throughout the vegetables.Place in broiler and broil till lightly browned and tender.Remove from broiler ,set aside and keep warm
4.Meanwhile,spread the plain yogurt evenly on tortillas.Top with the vegetables and warmed chicken strips.
5. Fold in sides of tortillas and roll up.Cut in half and serve with avocado slices, if desired.

Per Serving:142 calories, 1.5 g carbohydrates, 18g protein,2 g fat, 1.25g fiber,49mg cholesterol, 300mg sodium.