Monthly Archives: July 2020

Spinach Avocado Soup

Ingredients

2 ripe avocados, pitted, peeled and sliced
10 ounces fresh spinach
1 onion, chopped
3 garlic (or put as much as you want if you’re like me)
4 cups chicken broth
2 tablespoons freshly squeezed lemon juice
1/2 can of coconut cream 

Instructions

Heat olive oil in a 4 quart saucepan over medium heat. Add the onion and garlic and sauté until soft and fragrant, 2 minutes.

Blend the onion, garlic, spinach, avocado and chicken broth in a blender.

Pour the mixture back into the saucepan.

Season with salt and pepper.

Cover, reduce the heat to medium low and cook for 5 minutes, stirring occasionally.

Stir in the lemon juice and more salt and pepper if desired.

Remove from the heat and stir in the coconut cream.

Mahi Mahi Dinner

Blacked Mahi Mahi
Cajun Seasoning 1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon fine grain sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper, or to taste

4 mahi-mahi fillets
1 tablespoon olive oil
1 lemon

Instructions
Mix all of the Cajun Seasoning ingredients together in a bowl.
Rub some olive oil on the filets and then apply a generous amount of Cajun seasoning on both sides of the filets.
Heat up some olive oil in a frying pan.
Cook the fillets on both sides.
When the filets are cooked, take them out of the pan, Squeeze some lemon juice on them and sprinkle a little extra Cajun Seasoning.

Sweet Potatoes
Boil sweet potatoes
When they are nice and soft, let them cool off and smash them or blend them to get a nice consistency.
Season with cinnamon and honey.

Salad
Spinach
Avocado
Radishes
Cilantro

Dressing
Olive oil
Balsamic vinegar
Salt
Lime

Portobello Mushroom Steak with Cilantro Avocado Topping

MUSHROOMS
3-4 large portobello mushrooms
1/3 cup balsamic vinegar
1/4 cup olive oil
1/2 tsp cumin
1/2 tsp black pepper
1/4 tsp smoked paprika
3 cloves garlic (minced)

CILANTRO AVOCADO TOPPING
1 1/2 cups cilantro
3 cloves garlic (minced)
1/4 tsp red pepper flake
3-4 Tbsp olive oil (extra virgin when possible)
3 Tbsp lemon juice
1/2 tsp each sea salt and black pepper
1 small ripe avocado (cubed or mashed)

INSTRUCTIONS
Mix ingredients for the portobello mushroom (minus the mushroom) in a bowl.
Place the portobello mushrooms in a ziplock bag and pour the mixture in the bag.
Grill or cook in a pan for 2 minutes on each side. Mix the ingredients for the cilantro avocado topping in a separate bowl.
Place the mushrooms on a plate and top with cilantro avocado topping.