Vanilla pistachio tilapia…try saying that ten times fast! Or try making it four times like I did just to get this recipe right. I’ve never been more determined with a recipe than I was with this one. This used to be served at one of our favorite restaurants and they replaced it with swordfish. It’s still good but just not the same without the tilapia. So, of course, I tried recreating it so I could still enjoy it along with all of you! I know you’re probably thinking “vanilla with fish?” but the sweetness of the vanilla is played right along with the saltiness of the pistachios. It’s not like you’re eating a vanilla frosting with the fish…that’s just wrong.
Now, the reason it took me four tries with this recipe is because I kept burning the pistachios. You gotta keep a close eye on it, but I promise it’s worth it. God speed!
- 2 tilapia filets
- 2 cups pistachios
- 1 tbsp vanilla extract
- 1 tbsp olive oil
- Salt and pepper
Set your broiler to low and grease a baking sheet. Pat the tilapia dry and lightly brush the olive oil onto both sides. In a food processor or small blender, pulse the pistachios and vanilla extract together in to small bits, almost to a powder. You can also hand crush the pistachios by placing them in a plastic bag and crushing them with a mallet. (We need to get our anger out somehow…). Once combined, roll the tilapia in the pistachio mixture and place on the greased baking sheet. Cook the tilapia on the bottom shelf of your oven for 8 minutes. Turn the broiler off and keep the oven door shut for the next 5 minutes. As I mentioned earlier, keep a careful eye on it though, you don’t want it to burn.
Happy Eating, XO.
We get it, it’s summer so no one can really indulge like they do in the winter. However, that doesn’t mean cravings for some soft and scrumptious chocolate brownies don’t arise. This is a low calorie, protein filled, and gluten-free way to make a brownie. It’s quite good paired with some berries and fresh whipped cream as well. Its a nice way to satiate the desire for dessert without packing on the bathing suit nightmare’s love handles. This is a perfect addition to a BBQ menu since it will cater to all types of food restrictions and diets.
- 1 can of black beans (15.5 oz.)
- 3 eggs
- 3 tbsp. vegetable oil
- 1/4 cup cocoa powder
- pinch of salt
- 1 tsp. vanilla extract
- 1 tsp. instant coffee (really makes things more chocolate-y but feel free to leave out)
- 3/4 cup white sugar
Combine all ingredients in a food processor or blender until smooth (batter like consistency) Then pour into a non stick pan and bake at 350 degrees for 15 minutes. I baked mine in a muffin pan so that I could portion out 160 calorie size/serving.
Happy Eating (and swimming), XO.
You guys know my two besties: Cheese and Wine?! Well they haven’t hung out in a while and what kind of food blog would we be if we didn’t impart multiple ways for them to be paired together. Don’t pull a rookie move and think that sliced cheese and crackers is what to serve at a party. This is done just as quickly and looks, tastes, and impresses much more than that tired old look. Plus it’s obviously DELISH!
- Polenta log from Trader Joe’s
- 1 tsp olive oil
- 1 tbsp parmesan cheese
- 1/4 cup goat cheese
- 3 tbsp of half and half or cream
- 2 tbsp basil, chopped
- Salt and pepper to taste
- Pine nuts, pistachios, or really any nut would work (optional)
Grab the Trader Joe’s polenta log (it’s cheap and cuts down the work a ton)! Slice into 1/8 inch rounds then cut into half moons. Brush with olive oil and grate parmesan cheese over them before sticking in broiler to make into a chip. Remember to keep an eye on them as they shouldn’t take more than 5-10 min at the MAX. While those are toasting up, whip goat cheese with the half and half or cream, add in the chopped basil with some salt & pepper to taste. I also think a nice crunch element would be to add toasted pine nuts (a handful) or pistachios to the cheese mixture.
Dollop the mixture on the cooled chip, (if its still hot the mixture will start melting) and serve!
Happy Eating (And Partying), XO.
This isn’t just any old meat and potatoes recipe. This is an Italian twist on the American version of a chili and cheese topped baked potato. I also love this meal because its a one pot, easy, fast, and filling week night dinner. I was inspired from a food network recipe that this originates from and just cant get enough of it.
- 1/2 pound hot Italian sausage out of the casing (you can also use sweet Italian sausage if making for kids)
- 4 baked potatoes
- Chopped medium yellow onion
- 2 cloves of garlic
- Jar of marinara
- 1/2 cup of marscapone
- Grated parmesano reggiano
Sweat the onions and garlic in some olive oil. Once they are translucent add the ground sausage to brown. Cook down the arugula when adding the marinara sauce. Then stir in the marscapone cheese, to make the sauce a pinky blush color. In the mean time bake the potatoes in the oven and split in half when slightly cooled.
Happy Eating, XO.