Grilled Fish for Tacos 

 

Rather than double-fry it as they do in Baja, we rubbed ours with 3 spices and grilled it.

• Yield: Makes 12 tacos

 

 

 

 

 Grilled Fish Tacos
Per serving: 406 calories; 2 g saturated fat; 9 g unsaturated fat; 47 mg cholesterol; 37 g carbs; 130 mg sodium; 37 g protein; 6 g fiber

Ingredients

• 1 teaspoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon chili powder
• 2 teaspoons coarse salt
• 4 tablespoons (1/4 cup) extra-virgin olive oil
• 1/4 cup finely chopped cilantro, plus sprigs for garnishing
• 2-pound fillet of striped bass or red snapper, skin intact
• Lime wedges, for garnishing

Directions

1. Stir together spices and salt. Mix in olive oil and cilantro. Use a sharp knife to make shallow slashes about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate for 30 minutes to 2 hours.
2. Preheat a clean, lightly oiled grill to high heat. Place fish, flesh-side down, on hot grill. Do not move for 3 to 5 minutes, or until fish is opaque. Flip using 2 spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more.
3. Transfer fish fillet to a plate. Set aside to cool slightly. Place on a serving platter, shred fillet with fork into bite-size pieces, and garnish platter with lime wedges and cilantro sprigs. Serve immediately, or within 1 hour at room temperature.

 

Pork Tenderloin with Roasted Beets and Greens

 

No part of the beet goes to waste in this recipe, which makes use of the nutrient-rich greens, as well.

 

 

 

 

 

 

 

Pork Tenderloin with Roasted Beets and Greens
Per serving: 516 calories; 6 g saturated fat; 26 g unsaturated fat; 55 mg cholesterol; 32 g carbs; 469 mg sodium; 27 g protein; 7 g fiber

 

Ingredients

• 1 bunch beets with greens (about 2 to 3 lbs), greens separated and chopped (about 8 cups greens)
• 1 pork tenderloin (about 1 pound), trimmed of excess fat
• Coarse salt and ground pepper
• 1 tablespoon vegetable oil
• 4 teaspoons Dijon mustard
• 2 tablespoons red-wine vinegar
• 7 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced

Directions

1. Preheat oven to 425 degrees. Loosely wrap beets in parchment-lined foil. Place on a rimmed baking sheet and bake until easily pierced with a knife, about 1 hour. Let cool slightly; remove skins. Slice beets. Set aside.
2. Season pork generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides until golden, about 6 minutes. Transfer skillet to oven and roast until pork registers 150 degrees on an instant-read thermometer, 8 to 10 minutes. Remove from pan and let rest for 10 minutes.
3. Meanwhile, whisk mustard and vinegar in a bowl. Gradually whisk in 6 tablespoons olive oil until emulsified. Season to taste; set aside.
4. In a large skillet, heat remaining tablespoon of olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add beet greens, season with salt and pepper, and cook, stirring occasionally, until wilted and tender, 2 to 4 minutes. Remove greens from heat. Add reserved sliced beets and half of vinaigrette, and toss to combine.
5. Slice pork and drizzle with remaining vinaigrette. Serve with sauteed greens and sliced beets.

Almond Chicken Soup with Sweet Potato, Collards, and Ginger

Sweet potato and almond butter give this soup a creamy, decadent texture. 

Recipe makes 4 servings

Almond Chicken Soup with Sweet Potato, Collards, and Ginger
Per serving: 352 calories; 3 g saturated fat; 18 g unsaturated fat; 31 mg cholesterol; 22 g carbs; 259 mg sodium; 22 g protein; 3 g fiber

Ingredients

• 4 cups chicken stock
• 1/2 yellow onion, diced
• 1 minced garlic clove
• 1 large sweet potato, peeled and diced (2 cups)
• 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
• 1/2 cup smooth almond butter
• 1 cup collard leaves, coarsely chopped
• 2 tablespoons minced fresh ginger
• Coarse salt and freshly ground black pepper
• 1 lime, cut into wedges

Directions

1. Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
2. In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
3. Ladle the soup into bowls, and squeeze with lime wedge. 
   
   
   
   
   
   

Barley with Brussels Sprouts, Spinach, and Edamame 

 

 This take on fried rice has less saturated fat, but more protein and fiber.

 Barley with Brussels Sprouts, Spinach, and Edamame
Per serving: 666 calories; 5 g saturated fat; 25 g unsaturated fat; 0 mg cholesterol; 70 g carbs; 336 mg sodium; 27 g protein; 21 g fiber

 

Ingredients

• 1/2 cup hulled barley
• 1 cup frozen edamame beans
• 2 tablespoons cooking oil
• 1 tablespoon minced ginger
• 1 clove garlic, minced
• 1/2 pound small brussels sprouts (about 10), trimmed and thinly sliced
• 1 bunch spinach (about 1 pound), stems removed
• 1/2 cup cashews, coarsely chopped
• Crushed red pepper

Directions

1. In a small saucepan, bring 2 cups of water and 1/4 teaspoon salt to a boil. Add the barley, cover, and simmer until just tender, about 40 minutes. Add the edamame beans, stir, and cover; continue cooking until barley is tender and edamame is bright green, about 5 minutes more. Remove from heat and fluff barley with a fork.
2. Heat 1 tablespoon oil in a large skillet over medium heat. Cook ginger and garlic until fragrant, about 1 minute. Add the brussels sprouts and cook, stirring, until bright green and tender, about 2 minutes.
3. Add remaining tablespoon oil to the pan. Add the spinach and cashews to the pan, and cook until the spinach has wilted, about 2 minutes, stirring constantly. Stir in barley and edamame. Season to taste with salt and crushed red pepper.

 

Carrot-Beet Juice

 Carrot juice sweetened with beet juice makes a wonderful, energizing morning beverage. A piece of ginger root gives this drink a healthy kick. 

Beet and Carrot (Fruit and Vegetable) Smoothie
Per serving: 134 calories; 0 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 35 g carbs; 62 mg sodium; 2 g protein; 7 g fiber

Ingredients

• 6 large carrots
• 1 medium Chioggia or golden beet
• 1-inch piece of fresh ginger
• 1/2 celery stalk

Directions

1. Place all ingredients in an electric juicer and juice. Divide between 2 glasses and serve.

Antioxidant Smoothie

 

 

Unsweetened pomegranate juice blended with mixed berries makes a refreshing frozen drink.

2 servings in the recipe

 

 

 

 

Antioxidant Smoothie
Per serving: 130 calories; 0 g saturated fat; 1 g unsaturated fat; 0 mg cholesterol; 34 g carbs; 19 mg sodium; 1.5 g protein; 4 g fiber

Ingredients 

• 2 cups mixed frozen berries (9 ounces)
• 1 cup unsweetened pomegranate juice
• 1 cup water

Directions

1. Combine all ingredients in a blender and mix until smooth.

 

Editors' Favorite Green Smoothie 

 

 

 

 

 

 

 

Ingredients

• 1 1/2 cups frozen mango chunks
• 6 medium romaine-lettuce leaves
• 2 cups packed spinach leaves
• 2 tablespoons fresh lemon juice

Directions

1. Combine mango, lettuce, spinach, and lemon juice in blender with 1 1/2 cups water and blend until smooth.