Today I'd like to share with you a few recipes you are sure to love and I assure you you're body will thank you!
Tuna Lettuce Wraps
2-3 leaves of Romaine lettuce
1 Roma tomato or Sun gold (baby orange-soo sweet!) tomatoes, cut into 8 pieces
1/2 cup green and red pepper, diced
1/2 can (3 ounces) white albacore tuna, drained
6 Oz. container 0% fat plain Organic Greek Yogurt
1 Tablespoon balsamic vinegar
Mix the ingredients into the tuna and Greek Yogurt. Sprinkle with the balsamic vinegar and add a scoop into a lettuce leaf, roll –up and enjoy!
Per servingServings Per Recipe: 1
3 g total fat
10 g carbohydrate
Grilled Bass with Strawberry Salsa
*Inspired by my boyfriend Steve the Fisherman :)
Makes 4 servings
4 4- to 5-ounce fresh or frozen sea bass or halibut steaks, 1-inch thick
1 small lime
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup chopped fresh strawberries
2 tablespoons snipped fresh cilantro
1/2 teaspoon cumin
1/8 teaspoon salt
drizzle of honey or honey mustard
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Finely shred lime peel. Peel, section, and chop lime; set aside. In a small bowl combine lime peel, the 1/4 teaspoon salt, and the cayenne pepper. Sprinkle evenly over both sides of each fish steak; rub in with your fingers.
2. Get grill to medium heat. Place fish grill and cook for 7 to 9 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, gently turning once halfway through grilling time.
3. Meanwhile, in a medium bowl combine chopped lime, strawberries, cilantro, cumin, and the 1/8 teaspoon salt. Serve with grilled fish.
Nutrition facts per serving:
- Calories 137
- Total Fat (g) 3
- Carbohydrate (g) 7
- Protein (g) 22