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!

If you like this recipe, make sure you are on my email list.  No spam just me! ADD EMAIL

Follow me on Facebook and Instagram too!

Gluten Free BanAppBerry muffins

When you discover a recipe that is SUPER easy to make, totally healthy, with no sugar added, and that the whole family loves... YOU SHARE IT!

These muffins were inspired by Autumn Calabrese cookbook, "Fixate". I love this book btw, so many awesome recipes! You can check out and purchase the book here. 

I still can't get over that they are gluten free,sugar free and YUMMY! That my 6 yr old & husband like them so much one batch is gone in 2 days. But...… they are. And you need to try these!

Perfect for breakfast, snacking or desert. You choose!

Ingredients:

• 2 large eggs, lightly beaten
• 2 mashed medium ripe bananas
• 1 Tbsp grass-fed butter, melted
• 1 tsp vanilla
• 1 1/2 cups almond flower
• 3/4 Tsp baking soda
• 1 dash pink salt
• 1 dash turmeric powder
• 1/2 tsp cinnamon 
• 3/4 cup chopped apple
• 3/4 cup blueberries

Directions:

• Preheat oven to 350 degrees.
• Prepare 9 muffin cups, coat with butter or spray.
• Combine eggs, banana, vanilla and melted butter in small bowl; mix well.
• Combine flour, baking soda, turmeric, cinnamon, salt in a medium bowl; mix well.
• Add egg mixture to meal mixture;mix until blended.
• Add apples and blueberry and mix until blended.
• Divide batter evenly between the 9 muffin cups.
• Back 18-20 minutes, or until golden brown and a toothpick inserted into center comes out clean.

• Let cool for about 5 minutes and ENJOY! 

You can store these in the refrigerator for up to 5 days. Yummy warm or cold. I hope you enjoy them as much as we do! Let me know when you do!

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL

Lunchbox heaven

Monday through Friday I take a picture of what I make my Kindergartener for lunch. I started doing this for me, to see what works, what he likes and dislikes. Once I started sharing the lunches I got a lot of questions from other parents for help and ideas on what to pack their kids for lunch. Keep them on the healthy trail. Keep them eating.

 I'm not going to lie. It takes effort. But our kids are worth it right? Fortunately I do not have a picky eater. I have always just made him what I make for myself. I have never made separate meals for him. Luckily he will try anything. If he doesn't like it, I will not make him eat it. This has made sure meal time is never a fight. And his palate has grown. Forget about kids meals he shares my meal at restaurants no matter what it is. He actually ENJOYS having a big fat salad for dinner. He LOVES stinky delicious cheeses, trying new veggies and fruits that he's never seen from the grocery store. His favorite meal is Bratwurst, roasted Broccoli with brown rice. I am truly lucky I know.  He also loves to watch Chopped and Master Chef. Which makes my heart happy! My little foodie in the making. 

However, I am a true believer that if you start out feeding them healthy, they will enjoy healthy foods. If you start out giving them hot dogs and mac and cheese, while you eat your veggies and fish, well, that's what their taste buds will gravitate to. Not that we don't enjoy some Mac and cheese now an again. I mean come on! We live it up to and don't restrict anything. Well, food dye! We do restrict all food dye. But that's another post.

I also believe that variety is the spice of life. Which may have bit me in the butt a little? Now, if I only have 2 things on his plate for any meal he will ask me, "M-o-m.... Is this it? I want a side".  So, you know, the expectations are now already set in his head. Just like if he was only feed a certain type of food his whole life. But again, I know I'm so very lucky that he is not a picky eater.

Here are a few of our favorite lunches. The lunchbox is the bomb! Planet Box is Eco friendly, and lives up to the price tag! It's the best one out there by far in my opinion. (I really need to get a commission for referrals!)   :) 

I hope you enjoy and find some ideas that your kids will like. With a little effort and time, we all can keep our kids on the healthy trail at school.

For daily food inspiration, follow me on Facebook, Instagram and Pinterest. 

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL

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!

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL

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!

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL

The Power of Sunflower Seeds

These salty-crunchy babies are my favorite snack right now. 

Sunflower seeds!

The Power of Sunflower!

Did you know that just a 1/4 cup of seeds gives you half of your daily vitamin E, which of course keeps your heart healthy, your skin and hair looking great, and fights infection throughout the entire body by neutralizing free radicals.

They also are known to reduce the symptoms of asthma, osteoarthritis, and rheumatoid arthritis, as well as the risk of complications due to diabetes. WELL ALRIGHT ALRIGHT! GIMME SOME OF THOSE!

And to top them off, because they are full of phytosterols, they also reduce high cholesterol levels, build up the immune system and decrease risk of certain cancers. TRIPLE SCORE!

I love having them straight up, but adding a teaspoon or so into my salads brings the salad to a new level.

YUM! Eat up friends!

*Don't miss a new recipe or tip. Get on my email list. No spam or sharing of addresses.

ADD EMAIL.

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!


*Make sure you are on my email list. Don't miss a new recipe or tip. ADD EMAIL.

Butternut Squash Soup

This is the soup I make EVERY Christmas and give away as gifts. It's that good. The ingredients are in season during this chilly time, it stores well in the freezer and it is delicious. I buy cute glass jars and wrap them with bows. Everyone loves it. Including myself. Giving presents you make with your heart is makes me happy. And this soup, makes everyone happy!

The time it takes to make this soup is worth it. 

Healthy, Clean and DELISH!

Winter is the best time to make this soup. Butternut squash is in season and in every market. Remember to always buy organic when possible. You are worth it!

INGREDIENTS:

• 3 Tbs Coconut oil
• 2 Tbs Balsamic vinegar
• 2 Butternut squashes, about 3 lbs total. Cut in half and seeded.
• 1-2 large granny smith apples halves and cored
• 2 yellow onions, cut into quarters
• 6 cups chicken stock
• 1/4 tsp ground nutmeg
• Pink himalayan salt and cracked pepper to taste
• 1/2 cup half and half OR plain full fat yogurt
• 1.5 Tbs Grass-fed Butter
  
  DIRECTIONS:
• Preheat oven to 425 F. 
• Line a rimmed baking sheet with foil or a silicone matt.
• In a small bowl, mix oil and vinegar. Brush the cut sides of the squash, apples and onions with mixture.

Place squash and apples cut side down and the onions on baking sheet.

Bake, turning everything at least twice, until tender and light brown. About 30 minutes for the apples and 45-50 minutes for the veggies. 

Transfer everything to a cutting board and let it cool to the touch. 

Scoop out flesh from squash and discard the peel. Chop the apples and onions.

Transfer everything to a large sauce pan and add the chicken broth and nutmeg.

• Over medium-high heat, bring ingredients to a boil and reduce to simmer on medium-low. Simmer for about 30 minutes until VERY soft and tender.
• Remove from heat and let cool slightly. 
• Once cooled, place ingredients in a blender and puree the soup in batches until smooth. 
  
• Return puree to saucepan and stir in the half and half. 
• Season with pink salt and cracked pepper.
• Add grass-fed butter.
• Heat back up to on medium. 
  
  *This soup can be stored in the fridge for about 2 days and in the freezer for about 3 months. 

It's heavenly!

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL.

Sweet Potatoes

Sweet potatoes are one of my favorite side dishes to make! I enjoy roasting them best. I like them thin and with a bit of crunch.

 My favorite recipe is to roast thin fry like slices at 425 degrees in coconut or olive oil with some Pink Himalayan Salt and Cracked Pepper for about 45 minutes. Stirring gently twice. They come out NICE and soft with a crunch and brown edges! 

OMG SO GOOD!

This is by far definitely one of my favorite veg. 

Even though it’s a high carb veg I make them often. They are are extremely beneficial to your body. Clean eats! 

• They are high in vitamin B6.
• They are a good source of vitamin C which helps produces collagen which helps maintain skin’s youthful elasticity, and is es essential o helping us cope with stress.
• They contain Vitamin D.
• They contain iron.
• They are a good source of magnesium which is the relaxation and anti-stress mineral. 
• They are a source of potassium. 
• They are low glycemic index! Meaning their natural sugars are slowly released into the bloodstream, helping to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue and weight gain.

And they are just sweet and tasty! 

Good stuff give them a try!

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL.

Hummus, Avocado & Tomato Toast

Sourdough Toast! What could make Sourdough Toast EVEN BETTER? Adding Humus, Avocado and Tomatoes to it. So delicious and such a great breakfast or snack. All the right healthy fats and carbs to get you going.

Hummus, Avocado & Tomato Toast

INGREDIENTS:

• 1 piece of sourdough bread toasted
• 1 tbs hummus
• Drizzle of lemon over hummus
• 1/4 of an avocado
• 3 cherry tomatoes

Avocado has Healthy fats, Protein, Vitamins and minerals, and Dietary fiber 

Hummus also has Healthy fats, Protein, and Vitamins and minerals

Sourdough Bread has has a lower glycemic index and the protein gluten has been broken down into amino acids so it's a little less harsh on your belly than wheat or white bread, meaning it's easier to digest. (Plus it tastes better. :) 

Tomatoes have Vitamins galore, Potassium, Fiber and Antioxidants.

It's a winning combo in my book. 

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL.

Dijon Vinaigrette

One of my favorite foods EVER is a good ol salad.

 I really could eat one every day. So many options you can't get bored. However the thing with salads is, you can ruin the nutritional value by using high fat, high calorie processed dressing. Most of the time when you order a salad out in a restaurant you will be getting a salad higher in fat and calories than if you ordered a hamburger! It's crazy. You need to have an arsenal of home made dressing recipes on hand for each of your moods. 

This one is a great versatile dressing for any kind of salad. Add this to a great pasta salad, or drizzled over sautéed or steamed veggies! It's a PERFECT addition!

MMMMMMMM I am getting hungry!

INGREDIENTS:

• 3 TBS Red Wine Vinegar
• 3 TBS Fresh Lemon Juice
• 2.5 TBS Dijon Mustard
• 2 Cloves of chopped garlic
• 1/4 tsp of Pink Himalayan Salt
• 1/4 tsp of Black Pepper
• 5 TBS Exta-Virgin Olive Oil
  

DIRECTIONS:

 Mix Vinegar, Lemon Juice, Mustard, Garlic, Salt and Pepper in a small bowl; whisk.

Slowly add oil while whisking; Mixing well.

You can store left over dressing in an air tight container in the refrigerator. 

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL

Roasted Garbanzo Beans

Healthy snacking at its finest! I was a little wary about this snack when my friend started talking about it. But after seeing how much she loved them, I had to give it a try on my own. I found a yummy starter recipe on Eatingwell.com and revised it to my liking.

L O V E    A T   1 S T   B I T E

These are crunchy pieces full of flavor. 

I happen to add a lot of salt to make them even more cravable. MMMMM

All of a sudden I am seeing these sold at grocery stores everywhere. So with all the hype why not make your own? Healthier, cleaner, cheaper and you can make them the flavor YOU prefer. All in 30 minutes. 

Makes: 4 servings, 1/4 cup each

INGREDIENTS

• 1 15-ounce can Organic Garbanzo Beans, rinsed
• 1 tbs Ghee, melted Or extra virgin olive oil
• 2 tsp ground cumin
• 1/4 tsp ground allspice
• 1/2 tsp Pink Himalayan salt

DIRECTIONS:

• Preheat to 450°F.
• Rinse garbanzo beans clean and blot dry. 

• In a small bowl, add Garbanzo beans, melted Ghee, cumin, allspice and salt. Toss gently coating beans. 
• Place beans on a rimmed baking sheet in the oven on an upper rack. Not top rack. 
  
• Stir gently every 10 minutes. This will insure all beans are browned and crunchy. 
• Bake about 25 to 30 minutes. 
• Cool baking sheet for 5 minutes and ENJOY!
• Cover and store at room temperature for up to 2 days.
  

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL