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Post by Heather Coy.
Running Man Shakeology Snuggie!
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I LOVE the Running Man and we earned these awesome Shakeology Snuggies from Beachbody, so…. put the two together and here’s what you get….
Grilled Mahi-Mahi with Coconut-Lime Sauce Over Brown Rice With Hearts of Palm
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We are going to DisneyWorld in just a little over a month (Okay, it’s one month and week one, but who’s counting??) and it is SO hard for me to just sit back and wait for the days to come. The hotel is booked, the flights are booked, our dining reservations are made, our days are planned… so there isn’t much left for me to do and I’ve got Disney on the BRAIN!
So last week I decided to make a dinner based on food from DisneyWorld (yeah I told you, it’s on the brain, baby!). This was super fun for me because it let me think about and remember being there….. brought some of the magic home, as cheesy as that may sound. I was excited to do it! I started off with a cocktail from Epcot’s China Pavillion, then a salad with a blue-cheese vinaigrette from the Sci-Fi Diner in Hollywood Studios, then the main meal was what I’m going to show today, Grilled Mahi-Mahi with a coconut lime sauce over brown rice with hearts of palm from the Coral Reef Restaurant in Epcot. I finished with strawberry shortcake which was reminiscent of Hoop-Dee-Doo Musical Revue at the Fort Wilderness Resort & Campground, but I made a slightly different version so I could cut the fat & calories.
I hope you enjoy this delicious and healthy meal as much as we did!
Ingredients:
Coconut-Lime Sauce:
1 teaspoon onion powder
1 (13½-ounce) can coconut milk
1 tablespoon olive oil
4 cloves garlic, minced
4 large tomatoes, diced
1 Himalayan salt
½ teaspoon ground black pepper
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
Grilled Mahi-Mahi :
4 mahi-mahi fillets, about ½ pound each
Himalayan Salt and ground black pepper, to taste
Brown Rice with Hearts of Palm:
Herbed Rice with Hearts of Palm:
1½ cups uncooked jasmine rice
4 hearts of palm, sliced
1/2 teaspoon garlic
1 tablespoon extra-virgin olive oil
½ teaspoon Himalayan salt
¼ teaspoon ground black pepper
Prepare Coconut-Lime Sauce:
- Heat oil in a large saucepan over medium-low heat
- Add onion powder and garlic and cook until fragrant, about 1 to 2 minutes
- Add tomatoes and cook until the tomatoes soften, about 3 minutes
- Add salt, pepper, and coconut milk
- Increase heat to high and bring to a boil
- Reduce heat to medium-low and simmer, stirring often, until sauce thickens, about 5 minutes.
- Add lime juice and cilantro
- Keep sauce warm
Prepare Brown Rice with Hearts of Palm:
- Cook rice per package directions
- Combine cooked rice, hearts of palm, garlic, extra-virgin olive oil, salt, and pepper in a large bowl
- Stir until rice is coated in oil and mixture is combined
- Cover bowl loosely with foil to keep warm
Prepare Grilled Mahi-Mahi:
- Preheat a grill pan on medium-high heat
- Season mahi-mahi fillets with salt and pepper to taste
- Grill mahi-mahi for about 3 minutes per side, or until just opaque.
This recipe serves 4 people. When you serve it, divide the rice into 4 portions, top with the mahi-mahi and then pour the sauce over the top like my picture shows. I used a brown rice/quinoa combination that I got at Costco that’s delicious and also why my picture may look a little different than just brown rice. Really any kind of rice will do for this. I actually made all 4 servings and we ate this twice! You’re going to love it!!
My NEW Favorite Way to Eat Quinoa!
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So I love, love, love, love, LOVE quinoa! I’m always looking for new ways to eat it- you may have seen my Veggie Quinoa recipe or even when I posted my New Mexican Quinoa, but seriously, I have found such a delicious way to prepare it that it’s going to be hard to try it any other way….. Okay, that’s not true, you know me- I’m going to keep experimenting, but until then I hope you ENJOY my Toasted Garlic Quinoa!
Heather’s Toasted Garlic Quinoa
Ingredients
- 1 Cup Uncooked Quinoa
- 1 Tbsp Coconut Oil
- 2 Teaspoons Chopped Garlic (Or more if you love garlic like me! I went conservative here for you guys.)
- 1/4 Teaspoon Himalayan Salt
- 2 Cups Water
Directions
- Rinse and drain quinoa. (Quinoa has a bitter coating on the outside to stop it from being eaten by birds, so we have to rinse that part off or it doesn’t taste very good)
- Melt coconut oil in a saucepan over medium heat.
- Add garlic, salt and quinoa and toast for about 5 minutes, stirring almost constantly.
- Stir in the water and bring to a boil.
- Cover and reduce heat to a simmer.
- Cook for about 15 minutes or until most of the water has been absorbed.
- Let stand in the pan for another 1-2 minutes.
Serves (at least) 4.
Some dinner ideas for this….. serve under freshly baked fish with a pesto sauce and veggies on the side, or stir a variety of veggies right in for a full, vegetarian meal!
Heather’s Veggie Quinoa!!
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I’m always talking about quinoa- it’s my FAVORITE grain EVER (even though it’s really a seed)! Not only is it tasty, but it’s full of amazing nutrients that you just don’t find in things like white rice, for example. It has all 9 essential amino acids meaning that it truly is a complete whole grain and it’s gluten and cholesterol free! And get this, it also has a high protein content! Talk about eating something that really packs a nutrition punch!
You can find quinoa almost everywhere these days and it’s generally organic which is awesome! I love getting mine from Trader Joe’s- it comes in an awesome box with many, many servings, but not too many since it’s just me cooking (and often for Neil too).
I wanted to share one of my favorite ways to prepare quinoa. Seriously, this is soooo delicious and it’s really going to fill you up with a really well-balanced combo and the best part… it’s really easy! You guys know me, I can’t cook anything that’s complicated! I’ll take you from start to finish and give you my hints on cooking quinoa along the way!
So…. without further ado….
Heather’s Veggie Quinoa
Ingredients:
1/4 Cup Uncooked Quinoa
1/2 Cup Water
1 Large Carrot
1 Large Celery Stalk
1 Tbsp Olive Oil
Himalayan Salt (to taste)
Garlic (to taste and in whatever form you like)
Pepper (to taste)
Salsa or Braggs Liquid Aminos as desired
Directions:
- Cut carrot and celery into bite-sized pieces. I’m not picky about shape, so I just cut little half circles for the celery and circles for the carrots. Just make sure it’s easy for you to eat.
- Heat 1 Tbsp Olive Oil in a saute pan and add Himalayan Salt, Garlic and Pepper (all to taste- me.. I go heavy on the garlic!).
- When the pan is heated add Carrots and Celery. Toss in pan frequently so nothing burns….
- But in the meantime rinse and drain Quinoa. This is really important because Quinoa is an awesomely smart grain that has a bitter-tasting coating on it so birds don’t eat it in the fields. When we rinse it, we remove that coating so trust me, take a little time to rinse it.
- Put Quinoa and 1/2 Cup Water in a Medium Saucepan and heat on high to a boil. As a side note, I REALLY like garlic so I add some garlic to the Quinoa itself.
- When the Quinoa and Water come to a boil, your veggies should be nicely coated, seasoned and a little tender, so add them into the Quinoa and Water saucepan. Scrape all that goodness out of the bottom of the saute pan and into the saucepan!
- Cover saucepan and turn heat down to low. Simmer for 15-20 minutes or until all the water is absorbed.
- Let sit just a few minutes because it’s going to be HOT and you don’t want to burn yourself.
- I like mine just like that or sometimes I’ll add a little heat with some salsa or some additional flavor with Braggs Liquid Aminos (seriously if you haven’t tried that stuff RUN, do not walk, to Whole Foods and get it).
This recipe serves 1, but you can easily ramp it up to feed the whole family. Also, feel free to use whatever veggies you have lying around- that’s what is SO great about it! It can be a dinner when you’re not sure what to make! And for anyone who’s not Vegan or Vegetarian, some grilled chicken breast is also lovely with this!
