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Glazed Salmon

March 26, 2018 By Tekesha Leave a Comment

glazed salmon 5

There’s a restaurant in Atlanta that serves something similar to this and eating there was my first time ever having “sweet” fish. I’m used to more savory flavors with my seafood, but this is to die for! This glazed salmon is the perfect combination of sweet and savory. The outside flesh is almost as sweet as candy and the tender inside is earthy and rich.

Glazed Salmon
 
Print
Prep time
15 mins
Cook time
8 mins
Total time
23 mins
 
Sweet and tangy salmon marinated in Japanese rice wine, sugar, mustard and soy sauce.
Author: Tekesha @ EatMoreFoodProject
Serves: 2
Ingredients
  • 1 lb salmon (2 filets)
  • ¼ cup Mirin
  • ¼ cup soy sauce
  • ¼ cup brown sugar Splenda
  • ¼ cup dijon mustard
Instructions
  1. Combine all ingredients in a bowl and marinate for 10-15 minutes.
  2. Heat a nonstick pan on medium high heat.
  3. Place the salmon in the skillet and let sear for 2-3 minutes.
  4. Flip the salmon and pour the marinade into the skillet.
  5. Cook for 5 minutes, or until the salmon is the consistency you prefer.
3.5.3229

glazed salmon nutrition

Gather together:

  • 1 lb Salmon (2 filets)
  • 1/4 cup Mirin (Japanese rice wine)
  • 1/4 cup Soy Sauce
  • 1/4 cup Brown Sugar Splenda
  • 1/4 cup Dijon Mustard

glazed salmon 1

Combine all the ingredients in a large bowl and marinate for 10-15 minutes.

During this time, I usually microwave some mashed cauliflower and steam some asparagus.

mashed cauli box

asparagus

Place a nonstick skillet on medium high heat. YOU MUST USE A NONSTICK SKILLET! You will be cursing up a storm trying to get this glaze off of a regular pan.

Place the salmon in the skillet and let it sear for 2-3 minutes.

glazed salmon 2

Flip the salmon over and pour the marinade into the skillet.

glazed salmon 3

Cook for an additional 5 minutes, or until salmon is the consistency you prefer.

glazed salmon 4

Plate and enjoy!

glazed salmon 6

Filed Under: Fish & Seafood

Olive and Tuna Rotini

December 5, 2016 By Tekesha Leave a Comment

Olive and Tuna Rotini

My husband and I were laughing last night about how we used to complain about being stressed and busy. Now that we have a baby, we realize how much free time we used to have! So with even less time to get dinner on the table, I gravitate toward recipes that pack a lot of flavor in just a little bit of cooking time. This olive and tuna rotini is a little bit spicy, really bright from the lemony flavor, satisfyingly salty from the olives and a touch sweet from the marsala wine. It’s great for people who don’t like saucy pasta and can also be eaten cold from the fridge in the middle of the night. 🙂

Olive and Tuna Rotini
 
Print
Prep time
2 mins
Cook time
10 mins
Total time
12 mins
 
Spicy olive and tuna rotini with fried capers, sweet marsala and a lemony vinaigrette.
Author: Tekesha @ EatMoreFoodProject
Serves: 4
Ingredients
  • 16oz box of Rotini pasta
  • 4 tbsp olive oil
  • 2 4.5 oz cans of tuna in oil (MUST BE IN OIL)
  • 1 lemon, zested and juiced
  • 1 tbsp minced garlic
  • 1 tbsp crushed red pepper
  • ¼ cup capers
  • 5.75 oz jar of sliced green olives with pimentos, drained
  • ¼ cup marsala wine
Instructions
  1. Boil the pasta per package directions and drain.
  2. In a nonstick skillet, add olive oil, tuna with the oil from the can, lemon zest, garlic, red pepper, capers and olives and pimentos.
  3. Fry on high heat for 2-3 minutes, until fragrant.
  4. Lower heat to medium, add marsala wine and squeeze in lemon juice.
  5. Sauté for an additional 3 minutes.
  6. Serve over warm pasta.
Nutrition Information
Calories: 698 Fat: 23.6 Saturated fat: 3.8 Carbohydrates: 89.9 Sugar: 3.3 Sodium: 654 Fiber: 6.1 Protein: 32.6 Cholesterol: 20
3.5.3208

 

Gather up:

  • 16oz box of Rotini pasta
  • 4 tbsp olive oil
  • 2 4.5 oz cans of tuna in oil (MUST BE IN OIL)
  • 1 lemon, zested and juiced
  • 1 tbsp minced garlic
  • 1 tbsp crushed red pepper
  • ¼ cup capers
  • 5.75 oz jar of sliced green olives with pimentos, drained
  • ¼ cup marsala wine

 

Boil the pasta per package directions and drain.

In a nonstick skillet, add olive oil, tuna with the oil from the can, lemon zest, garlic, red pepper, capers and olives and pimentos.

Olive and Tuna Rotini

Fry on high heat for 2-3 minutes, until fragrant.

Olive and Tuna Rotini

Lower heat to medium, add marsala wine and squeeze in lemon juice.

Olive and Tuna Rotini

Sauté for an additional 3 minutes.

Serve over warm pasta.

Olive and Tuna Rotini

Filed Under: Fish & Seafood

Roasted Salmon with Parmesan Dill Crust

May 18, 2015 By Tekesha 12 Comments

Roasted Salmon with Parmesan Dill Crust

I am so excited to share this recipe! I made it on a hectic afternoon when workmen were zipping around my house and I was trying to put together dinner for my husband before getting back to work. I took a quick bite as I was heading out the door. Stopped. And turned right back around to the kitchen to eat some more. It is sooo good!

I upped the amount of parmesan cheese from other similar recipes so that it would form a nice crust, instead of runny liquid. Dill is always the perfect compliment to salmon and the ground mustard provides a little background heat.

5.0 from 3 reviews
Roasted Salmon with Parmesan Dill Crust
 
Print
Prep time
2 mins
Cook time
10 mins
Total time
12 mins
 
Easy, baked salmon with a super simple, cheesy crust
Author: Tekesha @ EatMoreFoodProject
Serves: 2
Ingredients
  • 2 pieces of salmon (about 1.5lbs total)
  • ¼ cup mayonnaise
  • ¼ cup grated parmesan cheese
  • 1 tbsp dill weed
  • 1 tsp ground mustard
Instructions
  1. Preheat oven to 450 degrees.
  2. Mix together mayonnaise, parmesan cheese, dill and mustard.
  3. Place salmon on a foil-lined baking sheet.
  4. Smear half of the mayonnaise mix on top of each piece of salmon.
  5. Roast in the oven for about 10 minutes, until the crust is brown and the fish flakes easily.
Nutrition Information
Calories: 666 Fat: 37 Saturated fat: 9 Trans fat: 0 Carbohydrates: 10 Sugar: 2 Sodium: 622 Protein: 76 Cholesterol: 178
3.2.2885

 

Okay, here we go!

You’ll need:

  • 2 pieces of salmon (about 1.5lbs total)
  • ¼ cup mayonnaise
  • ¼ cup grated parmesan cheese
  • 1 tbsp dill weed
  • 1 tsp ground mustard

 

Preheat oven to 450 degrees.

Place salmon on a foil-lined baking sheet. I took the skin off my salmon because my supermarket didn’t properly de-scale it, but you can keep it on if you like.

Roasted Salmon with Parmesan Dill Crust

Mix together mayonnaise, parmesan cheese, dill and mustard.

Roasted Salmon with Parmesan Dill Crust

Smear half of the mayonnaise mix on top of each piece of salmon.

Roasted Salmon with Parmesan Dill Crust

Roast in the oven for about 10 minutes, until the crust is brown and the fish flakes easily.

Do you see this crust??? #micdrop

Roasted Salmon with Parmesan Dill Crust

I serve this for dinner with freshly steamed broccoli dusted with lots of black pepper.

Roasted Salmon with Parmesan Dill Crust

Keep your shoes nearby because once you bite into that juicy, crispy, cheesy crust and tender salmon, you will be running right back out the door for more salmon!

Filed Under: Fish & Seafood

Jamaican Brown Stew Fish

May 11, 2015 By Tekesha 27 Comments

Jamaican Brown Stew Fish

I have been craving fish something serious lately! I popped into my local seafood market and spotted two gorgeous red snappers. I knew immediately what I was going to make with them. This is a classic Jamaican dish. I have vivid memories of sitting at the dinner table carefully removing little bones from the fish and shoveling rice, fish and gravy into my mouth. Cooking the fish still on the bones helps thicken the sauce. Despite the name, this isn’t a soup. It’s fish and gravy. The lady at the market asked me if I wanted the heads still on the fish when she cleaned them. Yes! Best part of the fish are the eyes! Just me?? 😀

4.7 from 10 reviews
Jamaican Brown Stew Fish
 
Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Jamaican-style red snapper cooked in a sweet and spicy gravy
Author: Tekesha @ EatMoreFoodProject
Serves: 6
Ingredients
  • 2 whole red snapper, gutted and de-scaled
  • 2 small yellow onions, cut into rings
  • 2 orange bell peppers, thinly sliced
  • 3 scallion, cut into large pieces
  • 1 tbsp garlic, minced
  • 2 tbsp flour
  • 2 cups water
  • ½ cup oil
  • 1 tbsp butter
  • 3 sprigs fresh thyme
  • ½ cup ketchup
  • ½ cup soy sauce
  • 2 tbsp white vinegar
  • 1 tbsp ground thyme
  • 1 tbsp ground ginger
  • 1 tbsp cayenne pepper
  • 1 tsp browning (optional)
  • Salt and pepper
Instructions
  1. Chop the onions, peppers, scallion and garlic.
  2. In a small bowl, mix together the flour and water. Put the flour into the bowl first and then slowly add water while stirring so that the flour doesn’t end up in clumps.
  3. Cut the snapper into large pieces. I remove the side and top fins with kitchen shears and cut each fish into 3 pieces: head, body and tail.
  4. Add oil to a nonstick pan and heat on medium high heat.
  5. Gently fry each piece of fish for 1 minute per side, until slightly brown.
  6. In a large pot on medium heat, sauté the onions, peppers, scallion and garlic in butter for 5 minutes, until onion is slightly translucent.
  7. Add all of the remaining ingredients to the large pot, including the flour and water mixture.
  8. Snuggle the fish into the pot.
  9. Cover and cook on medium heat for 15 minutes, flipping fish over halfway through.
  10. Season to taste with a little salt and pepper.
Nutrition Information
Calories: 240 Fat: 4 Saturated fat: 2 Carbohydrates: 16 Sugar: 8 Sodium: 1513 Fiber: 3 Protein: 33 Cholesterol: 58
3.2.2929

 

You’ll need:

  • 2 whole red snapper, gutted and de-scaled
  • 2 small yellow onions, cut into rings
  • 2 orange bell peppers, thinly sliced
  • 3 scallion, cut into large pieces
  • 1 tbsp garlic, minced
  • 2 tbsp flour
  • 2 cups water
  • ½ cup oil
  • 1 tbsp butter
  • 3 sprigs fresh thyme
  • ½ cup ketchup
  • ½ cup soy sauce
  • 2 tbsp white vinegar
  • 1 tbsp ground thyme
  • 1 tbsp ground ginger
  • 1 tbsp cayenne pepper
  • 1 tsp browning (optional)
  • Salt and pepper

 

Look at this fish!

Jamaican Brown Stew Fish

Next to sea bass, snapper is my favorite fish! You want to get fish with nice, clear eyes. That’s how you know it’s fresh.

Chop the onions, peppers, scallion and garlic. (or cheat like me and use pre-minced garlic)

Jamaican Brown Stew Fish

In a small bowl, mix together the flour and water. Put the flour into the bowl first and then slowly add water while stirring so that the flour doesn’t end up in clumps.

Jamaican Brown Stew Fish

Cut the snapper into large pieces. I remove the side and top fins with kitchen shears and cut each fish into 3 pieces: head, body and tail.

Jamaican Brown Stew Fish

Add oil to a nonstick pan and heat on medium high heat.

Gently fry each piece of fish for 1 minute per side, until slightly brown. We aren’t looking to cook the fish all the way through, just to give it some color and firm up the flesh so it doesn’t fall apart in the sauce.

Jamaican Brown Stew Fish

In a large pot on medium heat, sauté the onions, peppers, scallion and garlic in butter for 5 minutes, until onion is slightly translucent.

Jamaican Brown Stew Fish

Add all of the remaining ingredients to the large pot, including the flour and water mixture.

Jamaican Brown Stew Fish

If you’ve never seen it before, this is what we call browning.

Jamaican Brown Stew Fish

I love the giant drip right above the “new dripless spout!” on the label. #fail

I use it in this dish out of habit mostly. It just adds a little background something to the dish and makes the sauce look lusher. You can skip it if you can’t find it, but if you have the opportunity, give it a try!

Snuggle the fish into the pot.

Jamaican Brown Stew Fish

Cover and cook on medium heat for 15 minutes, flipping fish over halfway through.

Jamaican Brown Stew Fish

Season to taste with a little salt and pepper.

I serve this with rice and salad.

Jamaican Brown Stew Fish

Filed Under: Fish & Seafood

Spicy Baked Shrimp

April 13, 2015 By Tekesha 10 Comments

Spicy Baked Shrimp

I’m a big fan of “luxury” meals that are really easy and take almost no time. Seafood is one of those things that always looks fancy. This is probably one of the first meals I made to impress my now-husband, lol. Now that we live in Charleston, fresh shrimp is abundant. We picked up these beauties at Mount Pleasant Seafood and they did not disappoint.

Spicy Baked Shrimp

Other than peeling and de-veining the shrimp, this recipe takes almost no effort. Even though I’m allergic to shrimp, I had to sneak a bite. Divine!

5.0 from 1 reviews
Spicy Baked Shrimp
 
Print
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
 
Fresh shrimp tossed with fiery spices and baked in butter until pink and plump.
Author: Tekesha @ EatMoreFoodProject
Serves: 4
Ingredients
  • 2 lbs large shrimp, peeled and de-veined
  • 1 tbsp Franks hot sauce
  • 1 tbsp red pepper flakes
  • 1 tbsp garlic olive oil (if you can’t find this, use regular olive oil and a pinch of garlic powder)
  • 1 tbsp Old Bay seasoning
  • 1 tbsp Worcestershire sauce
  • 4 tbsp butter, sliced into tablespoons
Instructions
  1. Preheat the oven to 400F.
  2. Place shrimp on a baking sheet and top with hot sauce, red pepper flakes, olive oil, old bay and Worcestershire.
  3. Combine with your hands to make sure the shrimp is coated with seasoning and top with dollops of butter.
  4. Bake for 10 minutes, until the shrimp is coral.
Nutrition Information
Calories: 323 Fat: 15 Saturated fat: 8 Carbohydrates: 6 Sugar: 1 Sodium: 929 Protein: 43 Cholesterol: 355
3.2.2929

 

You’ll need:

  • 2 lbs large shrimp, peeled and de-veined
  • 1 tbsp Franks hot sauce
  • 1 tbsp red pepper flakes
  • 1 tbsp garlic olive oil (if you can’t find this, use regular olive oil and a pinch of garlic powder)
  • 1 tbsp Old Bay seasoning
  • 1 tbsp Worcestershire sauce
  • 4 tbsp butter, sliced

 

Preheat the oven to 400F.

Place shrimp on a baking sheet and top with hot sauce, red pepper flakes, olive oil, old bay and Worcestershire.

Spicy Baked Shrimp

Combine with your hands to make sure the shrimp is coated with seasoning and top with dollops of butter.

Bake for 10 minutes, until the shrimp is coral.

Serve with a wedge of lemon, side salad or rolls for dipping into the amazing sauce. You could also toss this with hot fettuccine noodles or zucchini noodles for a heavier meal.

Spicy Baked Shrimp

Filed Under: Fish & Seafood

Salmon with Lemon-Caper Aioli and Warm Tomato Sauté

February 9, 2015 By Tekesha 2 Comments

salmon with lemon-caper aioli and warm tomato saute

I despise going out to eat for Valentine’s Day. It feels like every restaurant jams twice as many tables and chairs into the dining room and slaps together some kind of bland fixed-price menu they can make ahead and reheat. I much prefer to eat at home. I love this recipe because, like my Steak and Asparagus Dinner and Garlicky Lemon Chicken, it’s elegant and really easy to make. The sauce, which is adapted from A Healthy Life for Me’s Tuna Lemon-Aioli Bruschetta, takes no time to mix up and salmon cooks so quickly on the stove. All that’s left to do is lightly cook the tomato and onion side dish to remove a bit of its raw bite. The flavors are fresh and bold and fancy. It’s begging to be served with flavored, sparkling water or a white wine sangria. It’s the perfect treat for a Valentine’s Day night in (though you might want to nix the garlic)!

Salmon with Lemon-Caper Aioli and Warm Tomato Sauté
 
Print
Prep time
5 mins
Cook time
16 mins
Total time
21 mins
 
Tender salmon is elevated by a simple tomato and onion sauté and a rich, creamy lemon-caper aioli.
Author: Tekesha @ EatMoreFoodProject
Serves: 4
Ingredients
  • ¾ cup mayonnaise
  • 2 tbsp capers
  • 1 cup parsley, chopped
  • 3 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest
  • 2 tbsp olive oil, divided
  • 1 ½ pounds salmon, cut into 4 portions
  • 1 pint grape tomatoes
  • ¼ onion, sliced
  • 1 tsp salt
Instructions
  1. In a small bowl, mix together mayonnaise, capers, parsley, garlic, lemon juice, mustard, lemon zest and 1 tbsp olive oil. Set aside.
  2. Sauté salmon in 1 tbsp olive oil on medium high heat until cooked through, approximately 3 minutes per side.
  3. Remove salmon to plate.
  4. Add tomatoes, onion and salt to the olive oil in the pan and sauté on medium heat for approximately 10 minutes, until tomatoes begin to wilt and onions are just translucent.
  5. Serve salmon with tomato sauté and a healthy dollop of the lemon-caper aioli.
Nutrition Information
Calories: 489 Fat: 33 Saturated fat: 5 Carbohydrates: 17 Sugar: 6 Sodium: 1126 Fiber: 2 Protein: 35 Cholesterol: 86
3.2.2885

You’ll need:

  • ¾ cup mayonnaise
  • 2 tbsp capers
  • 1 cup parsley, chopped
  • 3 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest
  • 2 tbsp olive oil, divided
  • 1 ½ pounds salmon, cut into 4 portions
  • 1 pint grape tomatoes
  • ¼ onion, sliced
  • 1 tsp salt

 

In a small bowl, mix together mayonnaise, capers, parsley, garlic, lemon juice, mustard, lemon zest and 1 tbsp olive oil. Set aside.

salmon with lemon-caper aioli and warm tomato saute

Sauté salmon in 1 tbsp olive oil on medium high heat until cooked through, approximately 3 minutes per side.

salmon with lemon-caper aioli and warm tomato saute

Remove salmon to plate.

salmon with lemon-caper aioli and warm tomato saute

Add tomatoes, onion and salt to the olive oil in the pan…

salmon with lemon-caper aioli and warm tomato saute

and sauté on medium heat for approximately 10 minutes, until tomatoes begin to wilt and onions are just translucent.

salmon with lemon-caper aioli and warm tomato saute

Serve salmon with tomato sauté and a healthy dollop of the lemon-caper aioli.

salmon with lemon-caper aioli and warm tomato saute

Filed Under: Fish & Seafood

Curry Shrimp

March 12, 2014 By Tekesha 7 Comments

Curry Shrimp

I have vivid memories of sitting down at the dinner table as a little kid and seeing my father sweating profusely, dabbing his nose, and guzzling water because the food was so spicy. He would cook the meat with a scotch bonnet pepper sitting fully intact at the side of pot. Once the kids’ shares had been dished out, he would pierce the pepper with a knife and stir it around and take the dish from 1 to 100 on a spice level. As I sat there watching him, I wondered why anybody would put themselves through that. It hardly looked enjoyable.

Now that I’m an adult, I get it. Sometimes you just want that kicked-up, make-your-toes-curl flavor and you don’t care if you sweat through a suit jacket to get it.

I got this recipe from That’s So Yummy’s Jamaican Curry Shrimp  and slightly adapted it to fit the ingredients I had on hand and take the heat up a few notches. I don’t eat this because I’m allergic to shrimp (though I did sneak a small bite!), but my husband says it was out-of-this-world good.

  • 2 lbs fresh shrimp
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 scotch bonnet pepper, finely chopped up
  • 2 stalks of scallion, chopped
  • 2 cloves garlic, chopped
  • 1 roasted red pepper, chopped
  • 2 tbsp curry powder
  • 1 tomato, chopped
  • 1 tsp fresh thyme
  • Salt and Pepper
  • 1 1/2 cups water

Chop up your garlic, onion, tomatoes, peppers, scallion, and scotch bonnet.

Curry Shrimp

Peel and remove the vein from the shrimp.

Curry Shrimp

In a large skillet, add olive oil, curry powder, and fresh thyme.

Curry Shrimp

Cook on medium heat for approximately 1 minute, until the curry powder becomes very fragrant. Add the tomatoes, scallion, roasted red pepper, onion, salt, pepper, and garlic. Sauté for 5 minutes, stirring frequently so all the ingredients are coated in the curry oil.

Curry Shrimp

Add water and bring to a boil. Reduce heat back down to medium and toss in your shrimp.

Curry Shrimp

Stir the shrimp into the mixture and let simmer on medium heat for 10 minutes or so, until the shrimp is cooked and no longer opaque. I served this on a bed of cauliflower couscous.

Curry Shrimp

4.0 from 1 reviews
Curry Shrimp
 
Print
Prep time
5 mins
Cook time
16 mins
Total time
21 mins
 
Quick and spicy Jamaican curry shrimp with tomatoes, onions, garlic, and scotch bonnet pepper.
Author: EatMoreFoodProject
Serves: 4
Ingredients
  • 2 lbs fresh shrimp
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 scotch bonnet pepper, finely chopped
  • 2 cloves garlic, chopped
  • 1 roasted red pepper, chopped
  • 2 tbsp curry powder
  • 1 tomato, chopped
  • 1 tsp fresh thyme
  • Salt and Pepper
  • 1½ cups of water
Instructions
  1. Chop your onion, tomato, pepper, scallion, garlic, and scotch bonnet pepper.
  2. Peel and remove the vein from the shrimp.
  3. In a large skillet, add olive oil, curry powder, and fresh thyme.
  4. Cook on medium heat for approximately 1 minute, until the curry powder becomes very fragrant.
  5. Add the tomatoes, roasted red pepper, onions, scallion, salt, pepper, garlic, and thyme.
  6. Sauté for 5 minutes, stirring frequently so all the ingredients are coated in the curry oil.
  7. Add water and bring to a boil.
  8. Reduce heat back down to medium and toss in your shrimp.
  9. Stir the shrimp into the mixture and let simmer on medium heat for 10 minutes or so, until the shrimp is cooked and no longer opaque.
Nutrition Information
Calories: 99 Fat: 2 Carbohydrates: 9 Sugar: 3 Sodium: 145 Protein: 13
3.2.1303

 

 

Filed Under: Fish & Seafood

About Me

Hi, I'm Tekesha! I started this blog to chronicle my attempts to eat more "real" food -- the kind of items generally found in the perimeter of the supermarket. I take step-by-step photos of all the recipes on the blog, many of which are low in sugar.

Instagram// EatMoreFoodProject

Birthday dinner for my dad. Filet mignon with herb Birthday dinner for my dad. Filet mignon with herb butter, grilled lobster, lemon ricotta potatoes, and heirloom tomatoes with homemade bleu cheese dressing. Potato recipe came from @framedcooks. Dressing recipe came from @gwynethpaltrow. #celebration
That second COVID vaccine got me making a big pot That second COVID vaccine got me making a big pot of #jamaicanchickensoup!
Seafood boil for the fam bam 😁 Seafood boil for the fam bam 😁
Seafood boil to lift spirits 🙂 Seafood boil to lift spirits 🙂
Ham & Turkey Chef Salad with mushrooms, American c Ham & Turkey Chef Salad with mushrooms, American cheese, onions, pickles, tomatoes, cucumbers, green peppers, salt, pepper and thousand island dressing from @jonsmithsubs. #keto #salad
Asian flank steak, wasabi mashed cauliflower, and Asian flank steak, wasabi mashed cauliflower, and buttery green beans. #keto #mealprep

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