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.

Broccoli-Orange Juice Blend

Yield:1 Serving
Ingredients:
1/2 lb. green cabbage (1/4 head)
2 broccoli stalks
2 oranges, peeled
1 c lettuce leaves


1. Blend all ingredients in a juicer, alternating between each one.Pour in a serving glass.Stir.Consume immediately.



Per Serving:129 calories, 29g carbohydrates, 7g protein, 1g fat, 17g fiber, 0mg cholesterol, 123mg sodium.

Grilled Perch Fajitas

Yield:6 Servings
Ingredients:
4-4oz. perch fillets
salt & pepper
non-stick olive oil spray
2 Hass avocados,seeded and chopped
6 radishes, chopped into small pieces
3 green onions, chopped
1-2 tsp. hot sauce
1/4 c fresh lime juice, divided
6 corn tortillas, warmed

1. Rinse and pat dry perch fillets.Drizzle both sides with salt and pepper.Set aside.Prepare grill.
2. Meanwhile, in a medium bowl, combine Hass avocados, radishes, green onions, hot sauce and two tablespoons of the lime juice, stirring to combine evenly.Cover and chill for 30 minutes.
3. Coat grill with the non-stick spray.Grill fish over medium-high heat for 5-7 minutes on each side or until fish flakes easily with a fork.Add the remaining lime juice to it.Remove fish from grill and place on warmed tortillas.Garnish with avocado-radish mixture.

Per Serving:428 calories, 49g carbohydrates, 22g protein, 17g fat, 6g fiber, 32mg cholesterol, 661mg sodium.