Jalapeño Cheddar Summer Squash Bread

The summer squash season is upon us! Soon, backyard and community gardens will be overflowing with yellow squash and zucchini. One of my favorite ways to use up surplus summer squash is to add it into breads and muffins; they add a nutritious kick to both savory and sweet recipes. The most common recipes I’ve seen on Pinterest for zucchini or squash breads are usually on the sweeter side, often with added chocolate chips or bananas. Don’t get me wrong, those recipes are totally delicious, but one day I was hankering for something on the savory side and that’s how this recipe was born. Jalapeño Cheddar Summer Squash Bread is simple, delicious, and nutritious!

Jalapeño Cheddar Summer Squash Loaf

Jalapeño Cheddar Summer Squash Loaf

Bread is something that I do not eat a lot of these days. I’ve found that it doesn’t make me feel all that great, so I’m trying to avoid it. I’ve dabbled with gluten-free bread recipes, and while the idea is dazzling, each attempt has failed. They usually turn out mushy on the inside and burnt on the outside. I just can’t get it right! So, this recipe is not gluten free – it calls for just regular old flour. I don’t feel too guilty about it though, because it’s jam packed with summer squash, uses almond milk instead of whole milk, and has no added sugar!

What you’ll need:

 

Jalapeño Cheddar Summer Squash Loaf

Jalapeño Cheddar Summer Squash Bread

A veggie-packed quick bread with a kick. 

  • 3  cups  all-purpose flour
  • 4  teaspoon  baking powder
  • 1  teaspoon  salt
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  garlic powder
  • 1  cup  summer squash (shredded)
  • 3/4  cup  cheddar cheese (shredded)
  • 2  large eggs
  • 1  cup  milk of choice (unsweeted almond milk)
  • 1 1/2 jalapeño (diced)

Garnishes

  • 1/2 jalapeño (sliced)
  • 2 cherry tomatoes (sliced)
  • 1/4 cup cheddar cheese (shredded)
  1. Preheat oven to 350 degrees. Grease a regular size loaf pan (9×5 inch) or 4 small loaf pans.
  2. Use a box grater to shred the summer squash. Place the shredded squash in a fine mesh colander, a nut milk bag, or a cheese cloth, and use your hands to squeeze out the excess moisture. 

  3. In a large bowl add the flour, baking powder, salt, baking soda and garlic powder. Whisk to combine. Add the zucchini, jalapeños, and cheddar cheese; stir together.

  4. In separate small bowl, combine the wet ingredients: eggs and (almond) milk. 

  5. Pour the wet ingredients into the dry ingredients in the large bowl. Gently stir together until moistened.

  6. Spoon into a greased loaf pans, add garnishes, and bake.

  7. One large loaf should take about 50 minutes or until a toothpick inserted comes out clean.
  • Batter will be quite thick. 
  • Yellow squash and zucchini can be used interchangeably. 

 

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Mediterranean Lemon Pepper Dressing

Mediterranean Lemon Pepper Dressing

Mediterranean Lemon Pepper Dressing

If you’re anything like me, this simple Mediterranean Lemon Pepper Dressing recipe will come in handy all. the. time. I almost always forget to check my fridge for salad dressing until AFTER I’ve made a salad. It’s a rookie mistake, but I never learn. Luckily, this simple recipe contains just 4 simple ingredients and can be put together in minutes. Phew! A total salad saver. Homemade salad dressings are also cheaper and way healthier than most store-bought options, which is great if you’re on a Whole30 or are just trying to eat healthier in general.

In the last week, I’ve used this dressing on a spinach salad, a cold green bean salad, and even on a beautiful filet of mahi-mahi! The possibilities with this are endless. All you need is olive oil or avocado oil, fresh lemon juice, Mediterranean salt, fresh cracked pepper, and a whisk or frother. Each image below is a link for the ingredient on Amazon. I highly recommend purchasing a frother. It’s the BEST tool EVER. I use it nearly every day in my morning coffee or matcha, and it’s handy for other tasks (like mixing salad dressing), too!

Mediterranean Lemon Pepper Dressing

Mediterranean Lemon Pepper Dressing

The frother I mentioned above is my secret to making this a “creamy” dressing. The fast whisking motion of the frother slightly emulsifies the oil and lemon juice, giving it a think and frothy texture. Okay let’s learn how to make this dressing!

Mediterranean Lemon Pepper Dressing

A quick and healthy everyday dressing

  • 3/4 cup olive oil (extra virgin)
  • 1/4 cup lemon juice
  • 1 tsp Mediterranean pink salt
  • 1 tsp pepper
  1. ADD all ingredients into a jar.

  2. MIX ingredients together using frother, whisk, or blender.

  • Use this dressing on anything and everything! Your taste buds will thank you for this light and refreshing option. 
  • This dressing can be stored in the fridge for at least a week.
  • Separation is likely to occur. Simply shake the jar or use the frother to re-emulsify the dressing. 

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Eat Green 2 Week Challenge

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Diets aren’t fun. We all try them, we all want them to work, we all hate life when we’re on one, and we all too often fall off the diet train before we see any results. Maybe the reason diets often fail is that they are viewed as a negative more than a positive. They’re all about limiting what you can and cannot eat. No sugar, no carbs, no red meat, no cheese, no fun, no happiness, no life, no, no, NO. It’s not fair, is it? Raise your hand if you’re tired of having to cut things out of your lifestyle to see a positive change in your diet or appearance.

What if we changed the way we think about making healthier choices? What if we stopped saying “no” to typical anti-diet foods and started saying “more” to healthy foods? Instead of saying “I can’t eat that”, how about saying “I need more!” …I’m talking about vegetables, green ones specifically.  I’m not a nutritionist or anything fancy like that, but I know that green vegetables are full of vitamins and nutrients, and I know that most people should be eating more of them.

So, I’m challenging YOU to make a positive change to your lifestyle for two weeks. Are you up for it?

The Eat Green Challenge:

This challenge is simple. All you have to do is add one or more green vegetables to each of your meals, everyday, for two weeks. That’s it! I’m talking spinach, kale, broccoli, brussels sprouts, avocado, asparagus, green beans, peas, etc. in your breakfast, lunch and dinner.

This is not a less is more challenge. It’s a more is more challenge! Beef up all of your meals with green veggies for two weeks and see how you feel at the end. The goal of this challenge is to help you learn to enjoy eating a diversity of green vegetables, and (hopefully) have you craving them. The more vegetables you eat, the less room you have in your belly for “no” foods. You’ll feel better, and, in time, look better.

You can do it! It will take some thought, creativity and commitment, but it’s possible. To help you get started I have included some recipe ideas for breakfast, lunch and dinner below.

I’ll be taking the challenge at the start of 2018 from January 3rd to January 16th. Follow along on Instagram!#fullbellywholeheart #fullbellyeatgreen

Breakfast:

Adding leafy greens or other green vegetables to your breakfast might seem a little odd, but that doesn’t mean it’s a bad idea. Breakfast is the most important meal of the day, so why not fill up on nutrient-rich green goodness?

Spicy Brussels Breakfast Bowl (Whole30)

Spicy Brussels Breakfast Bowl

Spicy Brussels Breakfast Bowl

Brussels sprouts for breakfast is my new favorite way to eat brussels sprouts. My coworkers look at me like a crazy person, but that’s just because they don’t know what they’re missing out on. 😉

Spinach, Feta and Sun-Dried Tomato Egg Muffin Cups

These egg cups by Happy Go Lucky Blog look absolutely scrumptious. You can even make these egg cups over the weekend in preparation for the work week to make weekday breakfasting easy. Try serving these with a side of fresh spinach or roasted asparagus to add even more greens to your breakfast!

Kitchen Sink Frittata

Similar to my Veggie-Dump Frittata, the Kitchen Sink Frittata by Whip and Wander is a great way to throw all kinds of veggies into an easy, make-ahead breakfast or to serve a large crowd.

Breakfast tips:

  • Add a side of leftover veggies from the previous night’s dinner to your breakfast. I love eating asparagus along side a frittata in the morning.
  • Spinach is an easy green to add to breakfast. Throw it in a wrap or burrito, or serve it along side your meal.
  • If you’re a smoothie drinker, try adding greens into the mix:
  • When in doubt, put an avocado on it or wrap it in collard greens.

Lunch:

Spring Power Bowl

Holy yum this looks so good. It has not one, not two, but three different green veggies! A home run in my book. Thank you Simple and Savory for inspiring my lunches for the next week!

The Prettiest Harvest Salad Ever

harvest salad recipe

Salads don’t have to be boring and repetitive, and they are a super easy way to add more greens to your diet. This recipe by Mom Wife Foodie hits the nail on the head for being flavorful, interesting, and full of greens. It doesn’t hurt that it’s pretty, either. 😉

Asian Chicken Lettuce Wraps

Using greens in place of breads not only increases your green intake, but also decreases your bread intake. Win win, am I right?

Lunch tips:

  • Eat leftovers for lunch. Cooking two separate meals every day can be exhausting and time consuming. Simply throwing leftover meat and veggies on top of salad greens makes a great lunch!
  • Collard greens are your friend! Use them to make a wrap instead of a tortilla.
  • Add leftover sides to your lunch. Pair a sandwich with leftover broccoli as a side instead of chips. Here are some green side ideas:

Dinner:

Courgetti Aglio E Olio with King Prawns

I know zoodles (zucchini noodles) are not the same thing as pasta, but that doesn’t mean they aren’t delicious. This zoodle and shrimp recipe by Emma Eats & Explores is full of green veggies and looks super tasty.

Collard Greens Chicken & Veggie “Enchiladas”

Collard Greens Chicken & Veggie "Enchiladas"

These enchiladas are a staple in my house – I absolutely love them. They are great to make in large quantities for family dinners and reheat well for lunch. Don’t knock it ’till ya try it.

One-Pan Chicken Alfredo

Adding veggies to decadent meals is one of my favorite ways to indulge. This recipe by The Gluten Free Homestead adds veggies and ditches the pasta, but still remains rich and flavorful. You’ve got to give this one a try.

Dinner tips:

  • Love pasta? Try beefing up your favorite pasta dish with extra veggies and lots of spinach.
  • Roasted veggies (broccoli, brussels, asparagus, etc.) are a simple and easy side to serve with dinner.
  • Prep your veggies ahead of time. Cut and roast them in advance, and the reheat them in a skillet for dinner.

YOU CAN DO IT! <3

Don’t forget to follow along on Instagram January 3rd to 16th when I take the challenge! If you decide to take the challenge too use the hashtags #fullbellywholeheart and #fullbellyeatgreen so that I can cheer you on!

Good luck and stay green!

Ham, Mushroom & Spinach Egg Cups

Ham, Spinach and Mushroom Egg Cups

Ham, Spinach and Mushroom Egg Cups

The past few weeks have been absolutely hectic for me. First I started a new job, in addition to my full time job and this blog. Juggling all three is proving to be a challenge. To make my life even crazier, my boyfriend also came home from his six-month deployment last week! So we have been busy getting him settled in and getting back into our groove. A few days after he arrived to Maryland, we had a new roommate move in up stairs. He had been receiving his food from a paleo meal service while living in another state, and asked if I’d be interested in meal prepping for him. Obviously I said YES, with out hesitation.

After I said yes, reality set in and I remembered that I have two jobs, a blog, a boyfriend who now lives in the same house as me again, and now two extra mouths to feed. Talk about overwhelming! If meal prepping wasn’t already a necessity for me and my healthy eating quest, it sure is now. That’s where these Egg Cups come into play.

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Fancy looking, right? I’m super pumped on this new creation of mine. They are really appealing to look at, are simple to make, and are a nice change of pace from my weekly frittatas. All you need is a silicone or metal muffin tray and a couple of simple ingredients. Like frittatas, egg cups are easy to make in large quantities, and that’s important when you need to prep a handful of breakfasts for 3 people!

Before we move on, lets hit pause and talk about some frittata recipes for a second. If you’re needing some recipes to mix up your frittata game, check out my two favorite recipes: Cholula Chicken Frittata and Veggie-Dump Frittata!

Ok back to the Egg Cups. This particular recipe calls for specific veggies (spinach and mushroom), ham, and eggs (duh). While this combination is a delicious mix, I can think of about a million other combinations that would be tasty too. Try mixing up the ingredients with what you have on hand, or mix and match the cups to bring some variety to your breakfasts!

These cups can be as healthy or unhealthy as you please. However, this recipe is full of goodness and is just shy of being Whole30 compliant, as the ham I use has the tiniest smidge of added sugar. I use Applegate Farm’s Slow Cooked Ham most often. Even though the sugar prevents it from being Whole30 compliant, it doesn’t contain any chemicals or other icky ingredients. If you know of any Whole30 compliant deli meats, please share in the comments below. : )

Over the weekend I served these bad boys with some roasted breakfast potatoes and salmon bacon. I didn’t know that salmon bacon was a thing, but it is, and it’s way to expensive for how mediocre it tastes. Don’t buy it. Anyway, keep on scrolling to for the Egg Cup recipe!

Ham, Spinach and Mushroom Egg Cups

Ham, Spinach and Mushroom Egg Cups with Potato Hash and Salmon Bacon

Ingredients (12 egg cups/6 servings):

  • 11 eggs
  • 12 slices deli meat
  • 1/2 package of sliced mushrooms
  • 1 cup fresh spinach
  • 1 TBSP chili flakes
  • 1 TSP onion powder
  • 1 TSP garlic powder
  • Salt and pepper, to taste

Instructions:

  • Preheat oven to 375 degrees.
  • Sauté sliced mushrooms in a skillet over medium heat, set aside.
  • In a bowl, whisk eggs with the spices listed above until the yolks and whites are combined.
  • Assembly:
    • Lightly grease muffin tray or line the tray with paper liners.
    • Place 1 slice of deli meat in each muffin cup. It is okay if the edges of the meat over flow from the indentation. As the Egg Cups cook the meat will decrease in size and crisp up. Try to avoid tearing the meat to prevent the egg from leaking out. However, if it leaks, no biggie.
    • Place 4-5 spinach leaves in each cup and top with sautéed mushrooms.
    • Fill each cup with the egg mixture.
  • Place the muffin tray on the middle rack of the oven and cook for 20-30 minutes until the eggs are set (no longer jiggly).
  • Remove from oven, let cool and remove from tin.

To reheat simply microwave for ~1 minute.

Happy Munching!

 

 

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Eggplant Dippers (whole 30 compliant)

Eggplant Dippers

Eggplant Dippers

Eggplant is one of those veggies that many people think are weird and gross. I sure used to think that. Luckily, one day I received an eggplant by mistake in my Hungry Harvest* delivery, and my boyfriend used it to make eggplant parmesan for dinner. It was delicious. Sure, it was breaded and smothered in cheese, but it totally changed my mind about eggplant.

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

This is my healthier take on an eggplant/tomato sauce dish and it’s Whole30 compliant. I chose to turn the eggplant into dipping sticks because they’re fun, but you could really cut them into whatever shape pleases you. The strips are “breaded” with coconut flour and almond meal instead of breadcrumbs, and there is no cheese! If you’re not sure where to purchase coconut flour or almond meal, click the links to order them on Amazon – I typically get mine from HomeGoods.

You could use store-bought marinara or tomato sauce for this dish, but I used my Hidden Veggies Tomato Sauce. Just make sure it’s a sauce that doesn’t have any weird extra junk or sugar in it!

Eggplant Dippers (whole30 compliant)

Eggplant Dippers (whole30 compliant)

Ingredients:

  • 1 large eggplant
  • 3 eggs, whisked
  • 2 TBSP salt
  • “Breading”:
  • 1 cup Hidden Veggies Tomato Sauce or store bought marinara
  • Olive oil
  • Optional: Fresh herbs to garnish (basil)

Instructions:

  • Preheat oven to 350 degrees.
  • Slice eggplant into strips that are roughly an inch thick on all sides.
  • Place eggplant strips into a pasta strainer and coat with 2 TBSP salt. Mix together and set aside for 15 minutes to expel moisture from the eggplant.
  • Prepare: Whisk eggs together in a large bowl; combine coconut flour, almond meal, cayenne, salt and pepper on a plate or shallow dish.
  • Remove eggplant from pasta strainer and transfer to the bowl of whisked eggs. Mix until the eggplant is completely coated with egg.
  • One by one, place each eggplant strip into the “breading” and coat the strip with the mixture.
  • Place breaded eggplant strips onto an oiled baking sheet, make sure they aren’t touching.
  • Bake eggplant strips for 20 minutes, then remove from oven.
  • Place a skillet on the stove-top over medium heat. Make a shallow pool of oil in the skillet, about 1/4 an inch.
  • Once oil is hot, place eggplant strips into the oil. Let cook for 1-2 per side, rotating so that each side gets crisp.
  • Remove from pan, serve over mixed greens with warm Hidden Veggies Tomato Sauce or marinara sauce.

Happy dipping! : )

Confessions of a Mother Runner

I am linking with Confessions of a Mother Runner for Meatless Monday!

**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.

Lemon Basil Fruit Salad

Lemon Basil Fruit Salad

Lemon Basil Fruit Salad

Summer potlucks and cookouts aren’t complete without a sweet treat! A simple fruit salad can be so refreshing in the summer sun, and you don’t have to feel guilty about gobbling it up.

We’re having an end-of-summer potluck at work tomorrow, and everyone is expected to bring a dish – this is what I’m bringing! It’s easy and quick to assemble, and can just hide in the fridge all night until I need it tomorrow. No fuss, no muss. There isn’t even a bowl to clean up afterwards!

This recipe will make a lot of fruit salad, which makes refilling the “bowl” super easy once everyone has eaten up the first serving. You can also use whatever fruit you’d like to in this fruit salad, I just happened to find good deals on strawberries, blueberries and peaches at the grocery store.

Lemon Basil Fruit Salad

Lemon Basil Fruit Salad

Ingredients:

  • 1 watermelon, cut in half
  • Fruit, chopped
    • 1lb strawberries
    • 1 small container blueberries
    • 3 peaches
  • 1 small bunch basil, sliced thinly
  • Juice of 1 lemon
  • 1 TBSP honey

Instructions:

  • Cut watermelon in half (I chose to cut it length wise), and scoop out the fruit.
  • Place watermelon (chopped into chunks) in separate bowl.
  • Add the rest of your chopped fruit into the bowl.
  • In a small dish, mix lemon juice, honey and basil.
  • Pour liquid over the fruit mixture and stir everything together until the fruit is well mixed.
  • Transfer a portion of the fruit mixture back into the watermelon rind and serve.
  • Store remaining mixture in fridge and refill watermelon bowl as necessary.

Done! Happy munching. : )

Healthy Snack Packs

 

Healthy Snack Packs

Maple Peach Snack Pack

I don’t know about you, but I don’t just love snacks – I need snacks. The Snack Monster starts growling in my stomach around 10 am each day at work, and you better believe I’ll be knuckle deep in the candy jar in no time if I’m not prepared with snacks brought from home.

Choosing healthy snacks is hard; not because they taste bad, but because most of the “healthy” granola bars or trail mix options at the grocery store are total junk and the options that are actually healthy are stupid expensive. What’s a girl to do? Well, if you’ve read any of my other posts, you may have learned that I really, really love HomeGoods. It’s a magical place that sells far more than just cute pillows and lamps. They have an entire section devoted to “specialty” foods that is jam packed with healthy snacks at a discounted price.

I’ve learned that I do not have very much self control when I walk into HomeGoods, so I’ve given myself some rules: the only thing I can purchase at full price is matcha powder, any other purchases must be selected from the “clearance” rack. If I don’t control myself in that place I could (and have) easily walk out of there spending 100 dollars.

Healthy Snack Packs

Peanut Butter Apricot Snack Pack

The clearance rack is where I find all of my healthy snacks for work – dried fruits, toasted coconut shavings, roasted pumpkin seeds, nuts, etc. I stock up on a variety of these items (that I snag for 2 – 3 dollars a bag) and each week I put together pre-portioned “snack packs” that I bring with me to work for guilt free snacking. In addition to the goodies I grab from HomeGoods, I also include 1/3 of an RX Bar into each snack pack as well. I love RX Bars and you should too. They aren’t you’re average protien bar, and unlike most granola bars, they are not full of added sugar.

This post is not really a recipe, but really just a tip on some healthy snacking options. By making your own snack packs, you can ensure that you’re having a healthy snack when your Snack Monster starts growling. Just be sure to read the labels of the items you choose to make sure they don’t have added sugars or weird ingredients in them, and to pre-portion your snack packs so you don’t go into a snack-coma. Below I have included some of my favorite RX Bars, and some of my favorite treats that I snag from HomeGoods. The portions I typically use can be seen in the two pictures included in this post.

 

Happy snacking!

 

**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.

Hidden Veggies Tomato Sauce

Hidden Veggies Tomato Sauce

Hidden Veggies Tomato Sauce

Have limp celery? Wiggly carrots? Sometimes vegetables pile up in your fridge, and over time they start to look sad and flimsy. Their next destination shouldn’t be the trashcan… they should wind up in your next bowl of pasta, masked by tomato goodness.

I love making large batches of this sauce and storing portions of it in the freezer. That way I always have a healthy, hearty tomato sauce on hand. What’s great about this sauce is that you can dump whatever you have on hand into the pot, there is not a strict list of ingredients for this recipe.

This is also a lifesaver when you find yourself with way too many veggies. Sometimes I have a busy week, and don’t have the time to cook up my veggies from my Hungry Harvest delivery before they go bad. That’s usually when I make this sauce!

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

Hidden Veggies Tomato Sauce

In the last batch I made, I used 2 carrots, 1 pack of cherry tomatoes, 3 stalks of celery, a few garlic cloves and one onion. The ingredient list below is very vague for a reason. This is meant to be a guide for using your leftover veggies, and not a strict recipe.

Ingredients:

  • Must haves:
    • 1 10oz can of tomato paste
    • At least 1 cup of fresh or canned tomatoes
    • 1 TBSP oil (avocado or olive are my preference)
    • Salt & pepper
    • Vegetables, mixed variety
      • My favorites to add include onion, carrot, celery and parsnips.
  • Possible add-ins:
    • Garlic cloves
    • Fresh herbs
    • Anything your heart desires…

Instructions:

  • Dice vegetables – try to keep all the pieces the same size so that they will cook evenly.
  • Add vegetables to a pot on the stove over medium heat, with a tablespoon of olive or avocado oil. Start with adding the tougher veggies (like carrots and celery) first, then adding the softer veggies (like the tomatoes) after about 5 minutes. Add salt and pepper to preference.
  • Simmer veggies over medium heat for about 10 minutes, then reduce heat to medium low, allowing them to soften.
  • While veggies simmer, add the small can of tomato paste. This really helps to mask the flavor of the “hidden” veggies. Depending on how many vegetables are added to the pan, you may find that you’ll need to add more tomato paste.

Hidden Veggies Tomato Sauce

  • Once everything has softened and smells awesome, turn off the heat. This is the time to add the fresh herbs if you have them. Allow the mixture to cool, then transfer to a blender or food processor. Blend until smooth.

Hidden Veggies Tomato Sauce

  • Either use the sauce right away, or transfer to freezer safe containers and freeze. That’s it! You’re done.

 

 

 

Lemon Jerk Catfish

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A healthy twist on catfish.

Sometimes you just want an easy, healthy, tasty meal. And by sometimes I mean always, right? A friend of mine caught a load of catfish on a fishing trip and graciously gave me a handful of filets. I’m not a fish expert and had never had catfish before, but MAN is it tasty.

Most of the recipes I found online for catfish were the opposite of healthy – heavily battered and fried. So, I decided to wing it. I grabbed some random vegetables from my fridge and went to town. Not only did the entire meal take about 20 minutes from start to finish, it was SO delicious.

I hope you’ll find inspiration from the ingredients listed below, but don’t feel pressured to follow it to a T. It will taste amazing with a variety of different vegetable combinations. My favorite thing about cooking is the challenge of creating something delicious with what you have on hand. So feel free to mix it up!

Prep time: 5 min – Cook time: 15 min

Ingredients:

  • 1 catfish filet
  • 1/2 bell pepper, sliced
  • A handful (or so) of snap peas
  • 1 clove garlic, sliced
  • 1 sprig parsley
  • 3 lemon slices
  • Jerk seasoning
  • Salt & pepper
  • Coconut oil (I use coconut oil spray)
  • Not food – tinfoil

Instructions:

  • Turn on grill to medium flame – you want the temperature to be around 400-450 degrees (I haven’t tried it, but this would probably work just as well in an oven).
  • Season catfish with jerk seasoning, and transfer it to a sheet of tinfoil.
  • Place veggies (peppers and snap peas) on either side of the fish, as pictured above. Add salt and pepper.
  • Spray fish and veggies with a quick burst of coconut oil.
    • I use coconut oil spray because it is easier to use than the solidified oil, and you can easily manage how much oil you’re using. I use Spectrum Naturals coconut oil spray – it was on sale at the store. However if you do not consume soy, you’ll want to try a different brand. I suggest Chosen Foods coconut oil spray or avocado oil spray.
  • Sprinkle the slices of garlic across everything, then place the lemon slices and parsley on top of the fish.
  • Fold the sides of the tinfoil to seal up the fish and veggies. Transfer the foil-wrapped fish to the grill, let cook for 15 min.
    • **I placed the foil on the elevated rack of my grill. This way the fish was not touching the flame. If you’re grill does not have this feature I recommend lowering the flame once the grill has heated up.
  • Remove from grill and devour. : )

 

**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.