Fish Taco Slaw - Low Carb, GF

This recipe needs a better title.  I realize it doesn't sound to good, but believe me it's delicious.

 Mmmmmm.....  I'm in love. I literally just finished eating and I immediately headed over the computer so I wouldn't forget this recipe.


For 2 people

3-4 Tilapia Fillets
1 Tbs Butter (or olive oil, but butter is so good on fish)
1 Tbs Lemon Juice
Trader Joe's Everday Seasoning and Garlic Salt to taste


For the Slaw:
1/2 Head of Green cabbage finely chopped "cole-slaw" style
1/2 Cup of Onion finely sliced and chopped
1 Large tomato finely sliced and chopped
1-2 Cloves of Fresh Garlic Pressed
1 Tbs of Fresh Cilantro or Freeze-dried
Pickled Jalepenos sliced (use to your preference)
1 Lime Juiced (or lemon)
Salt to taste

Shredded Aged Cheddar Cheese for a topping.


I pan-fried the tilapia on top of the stove in the butter, but you could also grill it on some foil.  Cook until well done and slightly brown on the edges appx 7-10 minutes over medium to medium-high heat. Season with the lemon and the seasonings as you cook the fish.

Let the fish sit in the pan off the heat while you prepare the slaw.  Mix all of the slaw ingredients in a medium bowl.  Make sure they are all finely sliced as you would for a traditional cole-slaw.  You could use a food processor for this (except for the tomatoes) , but I find it easier to just slice things myself.

Divide the slaw into bowls. Break up the fish into bite size pieces and serve warm on top of the slaw.   Sprinkle aged cheddar cheese on top.

Moussaka Lasagna - Vegetarian

The other night I was making a big greek salad dinner.  Then I found out my aunt and uncle were coming over for dinner so I needed to find something "heartier" to go with the greek salad and decided to make my first ever Moussaka.  I don't know how traditional this will taste, but everyone loved it!  I used tempeh because I had no meat in the house, but if you are a carnivore you could substitute the tempeh with a ground meat of your choice (turkey, beef, bison..)

If you want this to be low carb, double the eggplant and skip the potatoes.  Make sure you do a layer of eggplant on the bottom of the pan in place of the potatoes.

2 Organic Potatoes
2 small eggplants (or 1 large)
1/2 lb of tempeh in chunks or slices
1 red onion sliced thinly
2 cloves garlic
1 Tbs Oregano
1 Jar of Trader Joe's Bruschetta
1 sprig fresh rosemary finely chopped
1 tsp Tumeric
1/4 Teaspoon Cinnamon
1 Tbs Butter (or dairy free equivalent)
Fresh Goat Chevre Cheese (I got some raw stuff at the farmer's market - LOVE it)
Olive Oil, Salt and Pepper

Preheat oven to 425

First wash and then slice your eggplants into circles about 1/4 inch thick, then do the same with your potatoes.

Toss the eggplant slices in a small bowl of olive oil (use about 3 Tbs) with the garlic powder, oregano and a dash of salt.  Place on a cookie sheet and bake for about 7- 10 minutes or until lightly brown, turning them over once.

WHILE the eggplant is cooking boil the potato slices AND the tempeh in medium size put until tender (appx 7 minutes).

Set the eggplant and potatoes aside.

In a large skillet add about 1 Tbs of olive oil.  Saute the tempeh and break into chunks (like ground beef) add the onion slices, rosemary, garlic (pressed or finely chopped) and salt and pepper to taste.

NOW it's time to assemble the "Lasagna"

Rub the bottom of a medium sized casserole dish with some butter.  Layer to potato slices on the bottom.  Next add the tempeh mixture and spread evenly.  Then spread the bruschetta over the tempeh evenly.  Next layer the eggplant slices over the bruschetta.  Finally sprinkle the top of the lasagna with the goat cheese. Cover with foil and bake for 15-25 minutes (depending on the temperature of the ingredients when you put it in the oven, just make sure it's heated through).  Uncover and bake until just lightly browned.

Harvey's Protein Muffins

My son Harvey is an extremely picky eater.  I used to to judge parent's with picky eaters and think "just make them eat".  Harvey's eating habits is karma.  No matter what I try, he's just picky and will throw up if the texture/ taste is wrong.

All that said, I'm always trying to get protein in him because he does not eat meat.  This is a modification of a recipe that I found on a greek yogurt website.  Greek yogurt has lots of protein so it's a big part of Harvey's diet.  The great thing about this recipe is that you can mix up and play around with flour, flax, oat bran, almond meal etc.  I've even used dehydrated coconut flakes in the past, but Harvey didn't like the texture.  Also if you are a soaked grain enthusiast, you can soak the flour in the greek yogurt overnight.

1 C of Sweet Potato puree (you can also use pumpkin/ butternut squash. Sweet Pot. has the most protein)

2 Large Organic/ Free Range Eggs

1/2 C Organic Plain GREEK Yogurt

1/2 C Apple Sauce No Sugar Added (I'm going to try unsweetened fig preserves next time)

1 tsp Vanilla Extract

1/2 C Stone Ground Whole Wheat Flour 

1/2 C Almond Meal

1/2 C Ground Flax Meal

1/2 C Succant 

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tumeric (super healthy, but you could also omit this)

1/2 tsp salt

Preheat oven to 400 F. Place Rack in middle of oven. Line the 12 muffin cups with paper liners. In a medium bowl mix together the puree, eggs, yogurt, and vanilla. Set aside.

In a large mixing bowl, combine flour, almond meal, flax, baking powder, baking soda, cinnamon, tumeric and salt.  Add the wet mixture to the flour mixture. Stir until just combined. Do not over-mix the batter or the muffins will be tough when baked. 

Fill the muffin cups about 2/3 full with batter. Place in oven and bake for about 18-20 minutes, or until firm to the touch. 

Greek Zucchini Pasta w/ Chicken - Low Carb, Gluten Free

Tonight I was in the mood for some greek food and needed to use up my zucchini, so I made this up.  Very good and satisfying, especially with some baked chicken on the side and some fresh kalmata olives.  Make sure you get good feta and olives. Makes a big difference.

1 Large Zucchini

1 Large Tomato

1 small onion

1 cup fresh parsley 

1 cup of Quinoa Cold (optional)

3/4 Cup of Feta broken into crumbles

Olive Oil, Red Wine Vinegar, Oregano, Garlic Powder, Salt and Pepper for dressing

First make your zucchini noodles with your spiral slicer (see my spaghetti and marinara recipe).  Put them in a bowl. Then dice and add the remaining vegetables. Add the feta and quinoa and give it a good mix with some forks.  Season to taste with dressing ingredients.  Serve with chicken and olives. 

Juliana's Shasuka Eggs - Great for breakfast or anytime!

My best friend, Juliana, showed me how to make this and it is now a favorite of mine. She learned how to make this while living in Israel, but I don't think we have the name right.
I especially like to make this it at the end of the week when I have a bunch of leftover co-op veggies that I need to use. You can use whatever veggies you'd like, but my favorites are potatoes, zucchini, egg plant, broccoli, bell peppers, onion etc.  You can also use frozen veggies.

I made it this morning for 2 people using the following ingredients.

1 medium size russet potato
1 cup of broccoli
1 eggplant (smallish in size)
1 vidalia onion
2 cloves of fresh garlic pressed or finally chopped
1 Tbs Olive Oil
Salt and a Seasoning blend (I like Trader Joe's Everday Seasoning blend)
2-4 Eggs

First wash and chop the potato into cubes. The smaller you make them the faster they cook.  Next boil them in some water on the stove until they are tender and then drain them.

While you are waiting for the potatoes to cook, chop the other veggies to about the same size as the potatoes.  Add the the olive oil to a skillet and the remaining veggies (minus the garlic and potatoes). Saute over medium-high heat until they just start to soften.  Add the potatoes and garlic and season to taste.  Stir for about 1 minute.  Lower the heat to medium and press the veggies down into the skillet with a spatula making them flat and uniform thickness.  Crack the eggs over the veggies and break the yolks with a fork.  Cover the skillet and let the eggs cook until they are opaque and not runny.  Approx 5-7 minutes.  If it looks like it is starting to burn on the bottom remove from heat and let the eggs finish cooking with the lid still on.

We like to eat it with a bit of hot sauce on top, but you could also sprinkle some feta or goat cheese on.

Also for more nutrition try experimenting with different types of potatoes, such as sweet or blue potatoes.