Healthy Grilling Cooking Class – Recipes

3 Aug

We had a smokin’ good time at the last cooking class!  Try them yourself. I LOVE fish tacos – I probably eat them everyweek.  I ALMOST can’t eat them when I go out because my recipes is SO good!  I am constantly switching it up adding or subtracting depending on what is available.  Let me know what you think!

Optimal Body Balance Cooking Class – Healthy Grilling

Fish ‘Tacos’

A white fish (tilapia, orange roughy, cod, etc.)

Napa Cabbage for the ‘taco’

Toppings for the taco

Fish:  Marinade in the juice from one lime and ½ a packet of Simply Organic fish taco seasoning mix.

Coat the fish with the breading of your choice (Almond flour, crushed rice crackers, etc) salt to taste and the

remaining ½ of the Simply Organic fish taco seasoning mix.

Grill on the direct heat of the grill or use aluminum foil ‘packs’. The fish is done when it ‘flakes’.

Clean the Napa Cabbage and keep the leaves whole – trimming off the thick white section – set aside to use as the ‘taco’

Toppings for the taco:

Lime, cilantro, re-fried beans, red onion – marinated in white balsamic vinegar or green onions and Ojai ‘Latinaise’.

Black and White Bean Salad

1 can of Black Beans

1 can of ‘white’ beans of choice

Tomatoes (and any available veggie)

Roasted Bell Peppers

Roasted Jalapenos

Roasted White Onion

Avocado

A sprinkle of turmeric

A sprinkle of cumin

Olives

Olive oil

White balsamic vinegar

Salt and Pepper to taste

Cilantro or Basil (or other herbs that you love)

Marinated Portobello Mushrooms

½ bottle of Italian Seasoning poured over sliced Portobello mushrooms

Or

Bragg’s Vinegar and Bragg’s amino acid (equal amounts) with a little sea salt

Grill over open flame. Serve as a ‘burger’ or add on top of a greens salad.

Guacamole Stuffed Cucumbers

Make little cups out of cucumbers

Add a dollop of prepared guacamole

Top with shredded Goat or Sheep’s cheese

Medjool Dates with Tahini and Pecans

Cut medjood dates in ½ and remove the pit

Fill the date with tahini and top with a nut (any kind will do)

I like to freeze mine in the summer to prevent the tahini from getting all over the place

Grilled Fruit

Pineapple

Plumbs

Nectarines

Make a sauce of agave nectar, sprinkle of nutmeg and cinnamon.

Cut the fruit into chunks and put on pre-soaked skewers

Coat with the sauce and grill until heated through.

Enjoy warm or cooled.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: