Recipe of the week

This week we ate like we were on a Caribbean vacation in the middle of winter!

Snapper and Salsa

  • 4 oz Wild Snapper
  • 1/2 c. Quinoa
  • 4 Asparagus
  • Kiwi Pineapple Salsa
  • Coconut Oil
  • Sea Salt and Pepper to taste

Recipe:snapper_and_salsa-150x150 Season the snapper with salt and pepper. Either bake or grill to prepare. Bake at 350 degrees for about 20 minutes or until flaky. Grill for about 15 minutes or until flaky. Add a small amount of coconut oil to a pan and saute the asparagus on medium until tender. Prepare quinoa according to package directions. Plate the snapper with a side of asparagus, quinoa, and kiwi pineapple salsa (recipe below). Relax and enjoy!!




Rise and Salsa

  • 4-6 egg whites
  • 1 Potato
  • Coconut Oil
  • Sea Salt to taste

Recipe:eggwhite_and_salsa-150x150Add a small amount of coconut oil to a pan and warm. Pour egg whites into pan and add a dash of sea salt. Cook until dry. In another pan, add a small amount of coconut oil and warm. Cut up a baked potato into cubes and brown on the stove top until crispy. Plate the egg whites and potatoes and top with kiwi pineapple salsa.




Caribbean Chicken and Salsa

  • 4 oz Grilled Chicken
  • 1/2 c. Broccoli Stalks
  • 1/2 c. White Basmati Rice
  • Turmeric
  • Light Coconut Milk
  • Saffron
  • Thyme
  • Coconut Oil
  • Kiwi and Pineapple Salsa
  • Sea Salt and Pepper to taste

Recipe: Prepare rice according to package directions, but replace 1/2 the amount of water with light coconut milk and add a dash of thyme and saffron. Chop broccoli stalks into small pieces. Add a small amount of coconut oil to a pan and warm. Add broccoli stalks, a teaspoon of turmeric, and 1/2 c of coconut milk to the pan. Cook at a simmer until stalks are tender. Add chicken for a few minutes to warm. Plate the chicken mixture next to the rice and top with kiwi and pineapple salsa.




Featured food items: Kiwi and Pineapple Salsa


  • Pineapple
  • Red Onions
  • Lime
  • Sweet Bell Peppers: orange, red, and yellow
  • Cilantro
  • Coconut Oil
  • Turmeric
  • Saffron
  • Thyme
  • Sea Salt
  • Pepper
  • Eggs
  • Potatoes
  • Light Coconut Milk

The kiwi fruit is fat free, low in sodium, and contains no cholesterol. One serving provides 117% of the recommended daily Vitamin C. It has been linked to reducing wheezing in asthmatic patients and it exerts a protective effect on the cardiovascular system. Beware that kiwi can aggravate the kidneys and gallbladder. Those who have conditions in regards to those organs should avoid this fruit.

Pineapple is a fat free fruit that contains bromelain. Bromelain is said to aid in the digestion of protein when combined with food. On an empty stomach, bromelain has anti-inflammatory properties. Conditions like sinusitis, burns, pancreatic insufficiency, and skin rashes are often said to benefit from bromelain which both the fruit and the stem of the pineapple contain.




Prep For All 3 Dishes

  • Grill or bake chicken breasts and store in a glass container.
  • Grill or bake snapper and store in a glass container.
  • Bake potatoes at 350 degrees for one hour. Wrap in foil if desire.
  • Prepare quinoa according to package directions
  • Prepare basmati rice according to package directions exchanging half of the water with light coconut milk.


Kiwi and Pineapple Salsa

  • 1/2 Red Onion
  • 1 cored Pineapple and its juice
  • 3-4 Kiwi
  • 1 Lime
  • Sweet Bell Peppers: orange, red, and yellow
  • Cilantro, a fistful

Finely chop all ingredients except for lime. Squeeze the juice of 1 lime and mix.



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