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Always with love,
 Moksha

Foil Baked Halibut

If you are like me, you may not be the biggest fan of fish. I want to love it, I really do. I keep trying! And then I keep not liking it as I had hoped for. Well, this recipe changed my mind! I think it could for you too!

I have been wanting to incorporate more wild caught fish into our lives. You know, best way to get more of those healthy omega-3 fatty acids. And for some variety in our diet. I'll never get on Master Chef not knowing how to cook fish!  

My son has a fascination with seafood and requests it constantly. So, I decided to make a foil wrapped fish for a few reasons. 

1. I don't know how to cook fish! At all.
2. No mess! You stick everything in parchment and foil and literally no clean up!
3. No fishy smells in the house from cooking it.

What a delicious surprise this was! I loved it! My son ate all of his, part of mine and part of his dads! And, my husband loved it. This recipe is now on my monthly list! So easy to vary up as well!

If you make this, please let me know how you liked it in the comments!

Dinner for 2 (Or 3 if you have a little one too.)

Ingredients:

• 2 healthy servings of fresh wild caught Halibut (no skin)
• 2 red potatoes thinly sliced
• 12 asparagus spears 
• 2 garlic cloves diced
• 4 TBS of grass-fed butter
• Pink Himalayan salt to taste
• Pepper to taste
• 1/4 tsp dried Parsley

Directions:

• Preheat oven to 350 degree.
• Place 2 large sheets of foil or parchment on flat baking pan.
• In a small pan, melt butter, garlic cloves and salt
• Layer potatoes in the middle of foil
• Layer asparagus on top of potatoes

• Spoon half of butter over vegetables
• Season with salt and pepper
• Layer Halibut onto of seasoned veggies
• Spoon remaining butter onto of fish

• Add pepper and parsley to fish
• Wrap all sides of foil around fish

• Bake for 30 minutes or until internal temp is about 145 degrees and WALLAH.

So good you will forget to take a picture before devouring it all!

OOPS!

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Frozen yogurt dots

I don't know about you, but desert has become a THING with my kid! 

It's requested and thought about all the time. Sweets this and sweets that! We are bombarded with treats everywhere. Its at home, restaurants, schools, TV commercials, grocery check out stands. Total craziness. We had to eliminate deserts from our vocabulary Sunday - Thursday. No one gets desert in our house on these nights. For us, desert meant a piece of chocolate, or a piece of left over Easter treats. Minimal but still pure sugar that isn't needed. I don't want this habit started at 6 yrs old. It's a weekend thing only now. Special treats. So to try to help my plea, I have started making these frozen yogurt dots that my son now calls desert. LOL. Yes, they still have sugar, but not nearly as much as the usual choices. And because it's yogurt, I secretly feel a little better letting him have one after dinner. Go figure.

Super easy, super fast and a healthier option. Fun for summer! Every kid love ice cream like treats.

 You can make these even cooler by adding a wooden candy stick before freezing, making them frozen yogurt pops. Or leave as is. Small little yumminess bites.

Makes 6 dots

Ingredients:

• 1/2 cup plain greek yogurt. If you choose, you can buy 1  5oz carton of a pre-made flavor. More sugar but minimal for 1 dot.
• 1 Tbs honey. (Only if you are not using pre-flavored yogurt.)
• 6 blueberries
• 2 Tbs granola of choice.
• 1 Tbs low sugar jam or jelly. (Again, only if you are not using pre-flavored yogurt.)

Equipment:

•  Silicon non stick mini muffin pan
•  Wooden candy sticks
•  1 sheet of cling wrap

Directions:

• Mix yogurt and honey in small bowl.
• Add tsp of yogurt mixture to 6 mini muffins
• Add 1 spoon of granola and 1 blueberry in the middle of each yogurt filled muffin 

• Add remaining yogurt mixture on top of blueberries
• Cover pan with cling wrap
• If you are using candy stick, insert one candy stick through cling wrap into each muffin

• Place in freezer for at least 2 hrs.
• Remove from pan and devour!
• Any remaining dots can be stored in a freezer container or plastic bag for a month.

ENJOY!

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Dill Pickles

While doing my studies with the Institute of Integrative Nutrition, I started experimenting with fermenting my own foods. 

Pickles of course were the families FAVORITE! 

My 6 yr old LOVED them! My husband wanted me to start selling jars at Farmers Markets! You get where I am going.

Tasty!!

Better than any store bought pickle. Easy to make! Flavor to your personal taste. And best of all, so very healthy for you! 

Why is this salty deliciousness good for you? Because fermented foods are high probiotic foods. Most of us would benefit tremendously by eating small amounts of fermented foods each day. Healing your gut is must for optimum health. Feeding the microbes in your gut (the good bacteria) can improve digestion, boost immunity and maybe, just maybe help you get leaner. Either way, health starts in your gut believe it or not. That is for another discussion all together, which I would LOVE to have.

Anywho, if you are a pickle lover like us, making your own is a must try!

Ingredients:

• 5-8 small pickling cucumbers or 4-6 small regular cucumbers
• 1 quart filtered, spring, or distilled water
• 2 tbsp Pink Himalayan salt (be generous)
• 1-2 garlic cloves, chopped
• 1-2 tsp dill seed
• 1/4 cup fresh dill or
• 1 tbsp dried dill leaf
• 1 Tsp whole peppercorns

Directions:

• Soak cucumbers in ice water for an hour to enliven them.
• Place leaves, garlic, and spices in the bottom of a quart jar. 
• Don't do this and add them to the top... They MUST be at the bottom and covered entirely in water. I learned the hard way! Stinky! LOL
• Add the cucumbers into the jar, packing them in tightly. I have discovered whole cucumbers taste the best! Crispier and more flavor.
• Dissolve salt in water and pour over the cucumbers. Like I mentioned, make sure the cucumbers are completely submerged in the water, add extra salt and water to cover them if they are not.
•  Leave at least 1 inch space between the top of the water and the top of the jar and cover loosely with a light kitchen towel or cheesecloth and secure with rubber band.
•  Leave on the counter in a cool place for 3-7 days. Checking daily. The liquid will begin to get cloudy and slightly bubbly.
• When pickles reach desired taste, cover and refrigerate.

 ENJOY!

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No Bake Power Bites

Do you have a snack that totally saves you? That curbs your sweet tooth and give you the energy to keep going. Totally Satisfies you? Well, this is it for me! No Bake EASY PEASY power bites. My family has requested I make these each week. No more late night snacking on cheese, crackers or cookies. No more grabbing a packaged bar for a snack. 

THIS, just this!

Have I ever steered you wrong? Trust me, you won't be sorry!

Total Time: 15 min
Prep Time: 15 min.
Cooking Time: None
Makes about 10 servings, 1 each

Ingredients:

• ½ cup finely chopped raw mixed nuts
• ½ cup Chocolate Vegan Shakeology
• ½ cup organic old-fashioned rolled oats
• ½ cup all-natural creamy peanut butter
• 1 Tbs maca powder
• 3 Tbs shredded unsweetened coconut
• 3 Tbs raw honey

*I use Vegan Chocolate Shakeology because I have found this is the ONE and ONLY for me. All the good stuff my body needs and NO artificial junk. However, you can give it a try with other protein powders. I stand by this recipes with the ingredients given only as I know the goodness. If you want to give Shakeogoly a try, check it out here.  I highly recommend having it daily. *

Preparation:

1. Place nut in large baggy and smash until they are finely chopped.

2. Combine nuts, Shakeology, maca, coconut and oats in a medium bowl; mix well.

3. Add pb and honey; mix well with a rubber spatula or just get your clean hands dirty!

4. Roll in balls about the size of a ping pong ball.

*If you need more moist to mix into balls, add a little more pb.

Refrigerate covered up to 1 week.

 ENJOY! These are amazeballs!!

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Ingredients:

Artificial food dye

Artificial food dye, how I despise you. 

Did you know these dyes are created synthetically in several ways. Some dyes are created by burning coal tar and others are derived from petroleum byproducts like tartrazine and erythrosine! 

Back in 2010, the European Union passed a law that requiring companies to post a notice on each dyed product sold in Europe. The notice states, “May have an adverse effect on activity and attention in children.”! 

In Britain, Fanta orange soda is dyed with pumpkin and carrot extract while the U.S. version is dyed with Red 40 and Yellow 6. 

Kellogg Strawberry NutriGrain bars are colored with Red 40, Yellow 6 and Blue 1 in the U.S., but with beetroot, annatto and paprika extract in the UK. These are just a couple examples.

America needs to wake up to this. Food Dyes  have been linked to Cancer, ADHD, Allergies and Behavior. There is just no need for this junk in our food.

I understand this is something that has been debated back and forth for many years. However you have to trust what you know and what has worked for you. There was enough evidence for me via holistic and scientific studios to experiment with this.

Has anyone else out there cut artificial food dye out of their children diet too? I would LOVE to hear from you and your experiences with it.

MESSAGE ME

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Coco Loco Peanut Butter Chia Pudding

I know... I've been away from the blog as of late. But just know I have been cooking up a storm! I have MANY new recipes to share! Here is one of my favorite new ones!

Coconut Chocolate Peanut Butter Chia!

Need something new and refreshing to get you going in the morning? Or how about a pick me up snack full of antioxidants, fiber, protein, and goodness? Or maybe, just maybe a healthy desert you can feel guiltless about eating? 

This will do the trick!

Decadent dark chocolate, creamy peanut butter, super-food Chia seeds and refreshing coconut milk! Do I have your attention yet? 

Heaven in a jar yes it is!

Ingredients:

• 1 tbs honey
• 3 tbs creamy organic peanut butter
• 1 cup unsweetened coconut milk
• 1 cup canned coconut milk
• 1/2 cup chia seeds
• 2 tbs mini dark chocolate chips 
• 2 tbs unsweetened coconut flakes

Directions:

1. Combine honey and peanut butter in large mixing bowl. Whisk well to combine. Pour both coconut milks into bowl and whisk to combine. Fold in chia seeds and chocolate chips.
2. Slowly pour mixture into 4 to 6 sealable jars. Sprinkle coconut flakes on top. Chill in the refrigerator overnight to set. (Chia seeds will absorb the milk, thicken, and expand creating a creamy pudding texture.)
3. Serve chilled and enjoy!

I am in love with this one!

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Oatmeal Banana Peanut Butter Cookies

Who doesn't LOVE cookies? 

Who doesn't love feeling guiltless when eating cookies? I needed to Mokshafy a recipe to keep me on track and to let my son eat cookies without all the sugar. We both have a major sweet tooth. It can put us in a sugary situation.

This recipe did just that. I won't feel bad sneaking one of these into his lunches for school, or eating one in the middle of the day. Healthy Cookies! For real!

INGREDIENTS
3 bananas, ripe
1⁄3cup Coconut oil
2.25 cups quick cooking oats
1⁄2cup chocolate chips
1 teaspoon vanilla extract
2 Tbs Honey
3 Heaping Tbs of peanut butter

DIRECTIONS
Preheat oven to 350 degrees.
In a large mixing bowl, mash bananas with a fork until no longer lumpy. If bananas aren't very ripe, a hand mixer may be used. Stir in oil, oats, chocolate chips, peanut butter and vanilla.
Lightly grease a cookie sheet or use a silpat.
For each cookie, spoon about 2 tablespoons of cookie mixture (or I like to use an ice cream scooper) onto the cookie sheet. 

Bake for 16-20 minutes.
**IF batter seems a little dry, add dashes of milk to moisten.

You can omit the chocolate chips to make them even healthier and add cinnamon, raisins or chopped pecans! Omitting the peanut butter all together is also a delish version! I just happen to have a love affair with peanut butter.

Enjoy and stay healthy my friends!

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Pink Himalayan Salt

Hi, My name is Moksha, and I am a saltaholic. For real!

 I always have been. 

I love salt and I crave it. Sometimes, I need to just take a few crystals and eat them. It relieves my craving for salty, carb ridden food. I'm telling you this because I ONLY do this with Pink Himalayan salt. Nothing else! Well, unless i'm eating pretzels...... I do it with bad pretzel salt too.

Pink salt is it is NOT your average table salt! It has not been refined like table salt. In fact, it's in your best interest to get rid of regular table salt from your home and diet all together. Sodium Chloride, AKA table salt, is a super refined, processed "salt" that has no nutrients. It's just bad for you.

Pink Himalayan salt on the other hand has 80 + minerals and elements our body needs. It's a SUPER SALT! Creating an electrolyte balance in your body.

This super salt:

-INCREASES hydration instead of depriving you from it.
-Regulates water content both inside and outside of cells.
-Has a balance pH (alkaline/acidity) and helps to reduce acid reflux.
-Prevents muscle cramping. (This is a real help for me. I get calf cramps in the middle of the night.)
-Aids in proper metabolism functioning.
-Helps strengthen bones.
-Lowers blood pressure.
-Helps the intestines absorb nutrients.
-Prevent goiters.
-Improves circulation.
-Dissolves and eliminates sediment to remove toxins.

Now, i'm not telling you to just eat salt like I do once in a while. It's not healthy to have too much of anything. But I am telling you to make the switch to Pink Salt and remove the refined table salt from your diet where possible. 

The good news is, you can buy Pink salt almost everywhere now. Even Wallmart, Target, Bed Bath and Beyon, Home Good Store, Whole Foods, Trader Joes, Ralphs, Vons, Gelsons, Pavillions.... the list goes on. Just keep an eye out for it. And stock up!


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