Coconut Lime Fish Tacos with Peach Avocado Salsa

Coconut Lime Fish Tacos with Peach Avocado Salsa

Nutrition Facts

Serving Size: 2 tacos

Calories: 282 • Total Fat: 7g • Total Carbohydrate: 34g (Fiber: 7g • Sugars: 6g) • Protein: 23g •   Vitamin A (21%) • Vitamin B-12 (13%) • Vitamin B-6 (19%) • Vitamin C (94%) • Calcium (7%) • Folate (7%) • Iron (8%) • Magnesium (20%) • Niacin (16%) • Selenium (45%) • Thiamin (9%) • Zinc (9%)

Nutritional Highlights

Rich in Good Fats • High Fiber • High Protein • Gluten-Free • Dairy-Free • Paleo Option • Good for Metabolism • Energy Booster • Promotes Healthy Skin, Hair, Bones • Immunity Booster • Balances Nervous System • Promotes Red Blood Cell Development • Promotes Muscle Development and Recovery

This recipe is not only an excellent balance of protein, fat, and carbohydrates to keep your blood sugar stable, but it’s also packed with vitamins and minerals to protect your body and boost your energy.

Coconut-lime Fish tacos with Peach avocado salsa

Servings: 3 (2 tacos per serving)

  • 1/2 red bell pepper, diced
  • 1/2 medium peach, diced
  • 1/4 cup red onion, diced
  • 1/2 cup cucumber, diced
  • 1/4 avocado, cut into small cubes
  • juice of 1 lime
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp cilantro, finely chopped
  • 1/4 tsp salt
  • 1 tbsp poblano pepper, diced (optional)
  1. Preheat oven to 375ºF.
  2. Prepare salsa by placing all salsa ingredients in large bowl and stirring until evenly combined. Store in refrigerator while you make the fish to let the flavors marinade together.
  3. Combine coconut, cayenne pepper, garlic power, salt, pepper, and lime zest. Transfer to a plate.
  4. Pat fish dry with a paper towel. Dip fish first in egg white then in coconut mixture. Spray tops of fish lightly with cooking spray. Place on a well greased baking pan or ceramic dish and bake for 10-12 minutes. Turn on broiler and broil for an additional 3 minutes or until coconut turns to a golden color. Remove from the oven and flake fish with a fork.
  5. Warm corn tortillas in the microwave.
  6. Fill tortillas with fish and top with salsa. Recipe makes 6 tacos with 2 tacos per serving.


Spinach Artichoke Parmesan Breakfast Bake


Nutrition Facts

Serving Size: 1 slice

Calories: 129 • Total Fat: 5g • Total Carbohydrate: 4g (Fiber: 1g • Sugars: 1g) • Protein: 12g • Vitamin A (62%) •  Vitamin D (8%) • Calcium (16%) • Folate (15%) • Manganese (19%)

Nutritional Highlights

Low Calorie • Rich in Good Fats • Low Carb •  No Added Sugar • High Protein • Gluten-Free • Regulates Appetite • Good for Healthy Skin, Hair, Nails, Bones • Immunity Booster

Growing up in the Midwest, I am no stranger to dips and casseroles. I’ve lightened up two of my favorite dishes, egg casserole and spinach artichoke dip, to create a healthy, satisfying, and delicious breakfast bake perfect for breakfast, brunch, or even dinner. I love to make this on Sundays so I have a quick grab-n-go breakfast when I’m pressed for time (which we all know is usually everyday of the week!).

spinach artichoke parmesan Breakfast bake

Servings: 6

  • 4 eggs
  • 6 egg whites
  • 1 (10 oz) package of frozen spinach, thawed
  • 1/2 yellow onion, diced
  • 1 (14 oz) can of artichokes packed in water, drained and chopped
  • 1 garlic clove, mined
  • 1/4 cup non-fat milk
  • 1/2 cup freshly shredded Parmesan cheese*
  • 1 tsp salt
  • 1/2 tsp black pepper
  • cooking spray

* I used Trader Joe’s Parmesan, Romano, Asiago Blend 

  1. Preheat oven to 375ºF.
  2. Spray a skillet with cooking spray and heat over medium heat. Add onion and garlic and saute for 4-5 minutes or until translucent and fragrant. Add artichokes and cook for an additional 3 minutes, stirring continuously.
  3. In a large bowl combine thawed spinach, onion/artichoke mixture, and 1/4 cup of cheese. Stir until all ingredients are evenly combined.
  4. In a separate bowl, add eggs, egg whites, milk, salt, and pepper. Whisk eggs until all ingredients are combined.
  5. Lightly spray a large casserole dish with cooking spray. Add spinach mixture on the bottom of the dish. Top with eggs and remaining 1/4 cup of cheese.
  6. Bake in the oven for 30 minutes.
  7. Cut into 6 slices and serve warm.
  8. Leftovers can be stored in the fridge for up to 4 days.


Cookie Dough Truffles (Gluten Free, Vegan)


Nutrition Facts

Serving Size: 1 (based on 30 truffles)

Calories: 80 • Total Fat: 4g • Total Carbohydrate: 10g (Fiber: 1g • Sugars: 6g) • Protein: 1.3g

Nutritional Highlights

Low Calorie • Gluten Free • Vegan Option

Have you ever bought a tube of cookie dough with no intention of actually making the cookies?No? Just me? Don’t kid yourself, I know I’m not alone. Although there will always be a time and a place for eating spoonfuls of raw dough, it’s certainly not something I should eat everyday as often as I’d really like.

Side note: does anyone else remember the pre-made frozen cookie dough from the Schwan’s man? Omg, FORGET ever baking those puppies…that dough is like crack! My aunt used to get her groceries from the Schwan’s man every month. I remember my cousins and I taking turns sneaking into the freezer to get those gooey dough cut-outs so my aunt wouldn’t see us. Haha we thought we were so bad! I lived a really rebellious life as a child. 

Anyways,  to lessen my chances of getting food poisoning or having a heart attack later in life I came up with these truffles to indulge in a healthier way. You guys, these are SO GOOD! Do yourself a favor, make a big batch and store them in the freezer so you always have a treat on hand. They may not be from the Schwan’s man, but they definitely rival his sinful recipe!

On another side note: check out my friends new business, Cookie DO NYC. She’s finally made all of our childhood dreams come true! I’m convinced she is the new Schwan’s woman 🙂

Cookie Dough Truffles (Gluten-Free, Vegan)

Servings: 30

  • 1 (15oz) can great northern beans, rinsed and drained
  • 1 tbsp all natural nut butter (I used Trader Joe’s Almond Butter)
  • 1 tbsp coconut oil (or other all natural oil)
  • 1/3 cup brown sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup quick oats
  • 1/4 cup ground flax (such as Bob’s Red Mill Flaxseed Meal)
  • 1/2 tsp ground cinnamon (optional)
  • 1 (12 oz) bag semi-sweet, dark, or mini chocolate chips* (dairy-free if needed)
  • Sea salt for topping (optional)

*Note: you will use 3-4 tbsp of chocolate chips in the dough. The rest of the bag will be melted to drip the truffles in after they are made. I’ve made these with regular sized chocolate chips but I think mini chocolate chips would actually work better to mix in. See directions below for adding chocolate chips to dough.

  1. Add the beans (make sure they have been rinsed and drained) to a food processor and blend very well. Next, add the remainder of the ingredients except the chocolate chips and blend until completely smooth. You want there to be no lumps in the dough.
  2. Transfer the dough to a bowl. If using mini chocolate chips, stir 3-4 tbsp of chocolate chips into the dough. If using regular size chocolate chips, you will add 2-3 chocolate chips to the inside of each truffle when they are being made.
  3. Prepare a baking sheet with wax or parchment paper.
  4. Roll the dough into 30 balls (about 1/2-1 tbsp in size). Add 2-3 regular sized chocolate chips here if you are not using mini chocolate chips. Place each truffle on the baking sheet. Freeze for 30-45 minutes.
  5. Melt the reminder of the chocolate chips in a heat proof bowl. Dip the top half of each truffle into the chocolate and place back on the baking sheet (chocolate side up). Sprinkle with sea salt if using and freeze until chocolate is set.
  6. They can be stored in the freezer for 2-3 weeks (if they last that long!)
  7. If you’re serving these to a large group, remove them from the freezer 30 minutes prior to serving.

Do you have a favorite brand of cookie dough? What kind of fond memories do you have from eating cookie dough when you were younger?