Monday, July 28, 2014

Honey Ginger Mahi Mahi

As you might know, Amy and I have grown up in a fishing family. Not only do we enjoy the sport of fishing, we also enjoy eating our catch! Do you know what this beautiful fish is?


The Dorado (mahi mahi /dolphin fish) are considered to be one of the most beautiful game fish caught in the world. Their upper body may be green or electric blue with their sides will appear to be gold with flashes of green. Dorado (mahi mahi) is super mild fish... and the great part is, it's available all year long! It has a larger, moist flake and can be prepared many ways: baked, grilled, broiled, pan fried, poached, or smoked. The texture is tender-to-firm and taste is sweet with a mildly pronounced flavor.


This grilled Honey Ginger Mahi Mahi turned out so delicious! The marinade is sweet and sour... and a little spicy. Grilling is a great, easy way to prepare your mahi mahi (especially during the warm summer months) and the marinade only takes minutes to throw together. 

Now to go catch some more dorado (mahi mahi) so we can try out some more recipes....

Honey Ginger Mahi Mahi
based on a recipe from allrecipes.com
makes 4 servings

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 tablespoon orange juice
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
1/4 - 1/2 teaspoon crushed red pepper flakes
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste

Directions:
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, orange juice, ginger, garlic, red pepper flakes and olive oil.

Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

Preheat and lightly oil grill, turn heat to low. Remove fish from the dish, and reserve marinade. Place fish on grill for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. 


Remove fillets to a serving platter and keep warm.

Optional: Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.


Very light and flavorful! A delicious summer meal...

ENJOY!

- Janel


Sunday, July 27, 2014

Apple Raisin Bran Muffins

This weekend we took a much needed Girls' Trip to sunny Palm Springs, California. While laying by the pool and sipping cocktails, we discussed our shared love of food. We all agreed bran muffins are insanely delicious and can be made really healthy, but I admitted that I couldn't even remember the last time I had a bran muffin. So of course the first thing me and Amy did when we got home (after emptying our suitcases) was find a recipe and bake some bran muffins...


These Apple Raisin Bran Muffins are based on a recipe by Amy's Healthy Baking blog. We chose this particular recipe because, not only did it look delicious, it called for all healthy ingredients! Bran is so good for you... it's low in sugar, calories, and fat, plus it's packed full of fiber. One serving (1/2 cup) of wheat All Bran cereal is a whole 10 grams - 40% of your daily value of fiber! Wheat bran is a concentrated source of fiber, which can help you maintain regularity and digestive balance.


Well, I had forgotten just how amazing bran muffins are! The apples, raisins, molasses and cinnamon give these muffins a great flavor, and the bran gives the muffins great texture. These Apple Raisin Bran Muffins are very moist, hearty and will keep you full and going strong all morning!

Apple Raisin Bran Muffins
based on a recipe from amyshealthybaking.com
makes 12 muffins

"These hearty muffins are a great way to start the day! They’re full of fiber from the wheat bran and apples, while the molasses adds a robust flavor reminiscent of caramel and maple. They’ll keep at room temperature in an airtight container for up to 5 days; reheat individual servings in the microwave for 13-16 seconds."

Ingredients:
1 ½ c All Bran cereal
1/3 c soy milk
1/3 c plain nonfat Greek yogurt
1 ½ tsp vanilla extract
1 c whole wheat flour
2 tsp baking powder
1 ½ tsp ground cinnamon
¼ tsp salt
1 tbsp unsweetened applesauce
1 large egg
¼ c honey
¼ c molasses
1 medium apple, diced (about 1 cup)
1/3 c raisins, optional

Directions:
Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.
In a medium bowl, stir together the wheat bran, soy milk, yogurt, and vanilla. Let the mixture sit for at least 15 minutes.

While the bran mixture sits, whisk together the whole wheat flour, baking powder, cinnamon, and salt in another bowl. In a separate large bowl, whisk together the applesauce and egg. Stir in the honey and molasses. Stir in the bran mixture, smearing out any clumps along the side of the bowl. Add in the flour mixture, stirring just until incorporated. Fold in the diced apple and raisins.

Scoop the batter into the prepared muffin cups. Bake at 350°F for 17-19 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack.


Notes: It’s important to soak the oat bran to soften it and bring out its flavor. If you omit the soaking step, the muffins will turn out dry and crumbly. 

YUM... I can't wait to heat one of these muffins up for breakfast tomorrow!

Enjoy,
Janel

Monday, July 14, 2014

Blueberry Oatmeal Muffins

There are so many things I love about summer... the longer days, sunshine, outdoor activities, pool parties, bbq's, and (of course) fresh berries. Summer is the time of year for plump, tart, delicious blueberries!


Since blueberries are in season, you can get them at a good price right now. Which means every time we have been to the grocery store lately, we've ended up with another carton of two of berries. What do you do when you have an abundance of fresh blueberries?! You bake with them!


I got this Blueberry Oatmeal Muffin recipe from www.skinnytaste.com. These muffins have no white sugar or butter, very little oil and flour, and are made with healthier ingredients like honey, egg whites, and unsweetened applesauce!


These delicious, low calorie muffins are also packed with heart-healthy oatmeal and antioxidant blueberries! You can feel guilt-free enjoying one of these nutritious, hand-held treats. A little bit of honey and brown sugar give these muffins just the amount of sweetness they need... and you could probably still cut back on the amount of brown sugar if you wanted to. Oatmeal Blueberry Muffins would be great for breakfast, a pre- or post-workout snack, or even dessert!

Blueberry Oatmeal Muffins
recipe via Skinnytaste.com
makes 1 dozen muffins

Ingredients:
1 1/2 cups quick oats
1 cup unsweetened almond milk (or skim milk)
1/2 cup brown sugar, packed
2 tbsp honey
1/2 cup unsweetened applesauce
2 egg whites
1 tbsp oil
1 tsp vanilla extract
1/2 cup white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries
baking spray

Directions:
Preheat oven to 400°. Line a muffin tin with liners and lightly spray with oil.

Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes. 

In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.

In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.

Combine oats and milk with sugar, applesauce mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
Spoon into the muffin tin and bake for 22-24 minutes.

Enjoy!!


Serve warm with a smear of butter... or take as a grab-and-go breakfast! They are absolutely delicious either way.

Another great recipe courtesy of Skinnytaste.com! No modifications needed here.

- Janel



Sunday, July 13, 2014

White Chicken Enchiladas

Tonight I made some DELICIOUS enchiladas for dinner! I started with a great go-to recipe for White Chicken Enchiladas that my good friend gave me years ago...


I made some adjustments to the amounts of the original ingredients, added frozen corn and black beans to the filling, and then used salsa verde to top the enchiladas for some extra flavor!


For the cooked, shredded chicken in the filling, I used our Slow Cooker Shredded Chicken recipe. Using a slow cooker to cook the chicken breasts keeps the meat moist and flavorful. 

 

These White Chicken Enchiladas turned out so good... they are cheesy and jam packed with a creamy, healthy chicken and veggie filling! I made a whole batch just so I could have leftovers for dinner all week.

White Chicken Enchiladas
based on a recipe by my good friend

Ingredients:
8 oz. light sour cream
1 can cream of mushroom soup, 98% fat free
4 oz. chopped green chilis
4 oz. fresh mushrooms, sliced (optional)
1/2 cup frozen yellow corn
1/2 cup black beans, rinsed
1/2 small onion, chopped
4 cooked boneless, skinless chicken breasts, shredded
2 cups reduced fat cheddar cheese, shredded
8 oz. salsa verde
1 dozen whole wheat fajita-size tortillas (or corn tortillas)

Directions:
Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.

In a large bowl, mix together sour cream, cream of mushroom, green chilis, mushrooms, corn, black beans, onion, and shredded chicken. Add 1 cup of the shredded cheese; stir until mixed well.


In the bottom of the 9x13 dish, spread a thin layer of 1/2 the salsa verde (using about 4 oz.)


Place generous portions of chicken mixture in center of each tortilla.  Roll up and place tortillas in the 9x13 dish, seam down.


Top with any extra sauce, the remaining 4 oz. of salsa verde and 1 cup shredded cheese.


Cover dish with foil and bake for 35-45 mins, removing the foil for the last 5 mins.


Remove from oven and let sit for 5 mins before serving. Enjoy!

Topped with some chopped cilantro and avocado these White Chicken Enchiladas are perfect.


Thanks for the recipe Tiffani! We LOVE these... YUM.

- Janel




Sunday, July 6, 2014

Baked Egg Rolls

Well, I wasn't originally going to share this recipe... I've bombarded you all with enough baked egg roll recipes recently (sorry, they are just so delicious!), but this recipe was too good and too close to the original not to share! This here is your standard, Chinese take-out type egg roll... it has a crispy outside with a cabbage, carrot, bean sprout, egg and crab filling.


You'd never guess it, but these baked egg rolls are super quick and easy to prepare! It only takes a few minutes to prep the filling, roll the filling in the egg roll wrappers, and then pop them in to the oven.


Yum... these Baked Egg Rolls make a great appetizer, side dish, or light dinner! 


Next time you are craving some Chinese take-out, skip ordering the fried, oily, fat-laden take-out egg rolls and make your own instead. Baking the egg rolls in the oven instead of frying them in oil is so much healthier! Now you can enjoy your favorite finger foods without the guilt. :)

Baked Egg Rolls
based on a recipe by allrecipes.com
makes about 12 egg rolls

3 cups cabbage, shredded
1 carrot, shredded
1/2 cup fresh bean sprouts
1 celery stalk, diced
2 tablespoons chopped onion (optional)
3/4 cup imitation crab, chopped
2 tablespoons soy sauce
1/8 teaspoon garlic powder
black pepper to taste
1 egg, beaten
cornstarch
12 egg roll wrappers

Directions:
Preheat oven to 400 degrees.

In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in imitation crab, soy sauce, garlic powder, and black pepper.


Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Add a pinch of cornstarch to the mixture; mix well.


Working with one wrapper at a time, drop about 2 Tbsp. of filling onto an egg roll wrapper. Use the directions on the back of the package to see how to roll the egg rolls.


Place egg roll seam side down on a baking sheet coated with cooking spray. Brush the egg rolls with olive oil, or spray lightly with cooking spray.


Bake for about 14 minutes, turning over half way through baking.


Enjoy!!!


Not only are these Baked Egg Rolls delicious, they are also pretty!


Now that I've finally shared the 'baked' and healthier version of a standard egg roll, I'll lay off the egg roll recipes for awhile.... promise!

- Janel




Wednesday, July 2, 2014

July Fitness Challenge

So I've been putting together these Monthly Fitness Challenges for 18 months now. Wow, times flies! What I've learned from my own experience with the challenges is that unless you COMMIT 100% to the daily exercises, it's super easy to fall behind or even fall off the challenge altogether. Truthfully, May and June were not the greatest of months for my commitment level to the challenges. Between vacations, summer fun, work and life... it has been hard to find time to fit the daily exercises in every day!

But July is going to be different... so I'm calling this month's challenge #CommitToBeFitJuly. If you COMMIT to the daily exercises, do your cardio, and eat healthy, you will see RESULTS! This month is going to be hard... squat jumps, planks and burpees are all part of the daily exercise line-up. But "no pain, no gain", "there is no change without challenge", "what doesn't challenge you, doesn't change you" and... well, you get the idea. Join us, commit to the challenge, and reap the benefits of the all-over body toning for the July Fitness Challenge!

The great part about the monthly fitness challenges is that they are made up of strength training and core conditioning exercises... without any equipment! You can use you own body weight, in the comfort of your home!


For a printable #CommitToBeFitJuly calendar, click here.


To get updates and information on the challenge, make sure to go to our Facebook page and "Like" us: https://www.facebook.com/SistersDoFoodAndFitness


Use the hashtag feature on Facebook, Twitter, and Instagram if you would like to tag us in any of your personal adventures with the challenge! #CommitToBeFitJuly


Let's Do This!


- Janel