Blackened Fish Tacos Recipe

Everyone loves to visit the beaches on the Alabama and Florida Gulf Coast a couple of times a year and there’s no shortage of fish restaurants in the area and Blackened Fish Taco Bowls are a local favorite.

Blackening fish is a cooking technique that according to the internet originated with Chef Paul Prudhomme from Louisiana. It involves dredging the food such as chicken or fish in a mixture of herbs and spices and then cooking it in butter, usually in a hot cast iron skillet. I didn’t use butter of course, just some olive oil and got the same effect.

It produces a lovely seared effect on the surface of the food that’s not burnt although it may look like that. The trick is to cook it in a medium hot cast iron skillet, if your skillet is too hot you run the risk of burning it.  Tilapia fillets are used here for the fish taco bowls but you can use any firm fleshed white fish or even shrimp for this. Optional toppings include cheese or sour cream and you can choose vegan versions if you can’t tolerate dairy, or just leave them out.

Blackened Fish Taco Bowls

Author: Noshtastic – Serves 4

Ingredients

  • 4 white fish fillets (Tilapia works well)

For Blackening Seasoning:

  • 1 tablespoon paprika
  • 1 tbsp ancho chile powder
  • ½ tsp dry mustard powder
  • ÂĽ – ½ tsp cayenne pepper
  • 2 tsp ground cumin
  • 1 tsp ground black pepper
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 2 tbsp olive oil

For Bowl Mix:

  • red cabbage, shredded, about a handful.
  • 1 cup frozen corn, (or fresh!)
  • 1 cup black beans, drained
  • 4 salad onions, sliced
  • 1 avocado, cut into small pieces
  • 2 limes, quartered, to serve

Optional Toppings

  • Sour cream
  • Low fat shredded cheese
  • Cilantro

Instructions

Step 1: In a small bowl mix together all the spices and seasonings listed above.

Step 2: Rub the spice mix over both sides of the fish fillets

Step 3: Heat a cast iron skillet on high heat until hot and add the oil, give it a minute to heat the oil.

Step 4: Add the fish to the skillet and cook for 3-4 mins per side on a medium heat until it’s cooked through, it will be blackened on the outside, but not burnt.

Step 5: Serve in bowls with the fish and vegetables and beans on top, if you like you can add sour cream and cheese too.

Enjoy!

 
Sources:
http://www.noshtastic.com/gluten-free-blackened-fish-taco-bowls/

How to Make Almond Milk

Since 40% of the population is lactose intolerant, almond milk, and other milk alternatives, have become incredibly popular.

If you like the store bought kind, you’ll LOVE real, homemade almond milk.

Making almond milk is actually an incredibly old process.

The process essentially involves soaking almonds in water overnight or for up to two days — the longer you soak the almonds, the creamier the milk will be. Drain and rinse the beans from their soaking water and grind them with fresh water. The resulting liquid, drained from the almond meal, is almond milk.

Real, fresh, very tasty almond milk. It’s a life-changing thing.

Homemade almond milk only lasts a few days in the fridge, so make just what you think you will drink in this time period. You could heat your almond milk on the stove to pasteurize it and extend the shelf-life, but this somewhat defeats the purpose of making it yourself. The process of grinding and straining the milk only takes a few minutes, so making smaller, more frequent batches doesn’t feel too labor-intensive to me.

Start with a ratio of 1 cup almonds to 2 cups water when making almond milk. This makes a milk that is roughly the consistency of 2% milk. If you’d like a thinner milk, use more water next time; for thicker milk, use less.

It can be made in both a blender and the food processor, good results with both. Overall, the milk made in the blender ever-so-slightly better: it has a silky texture and a subtly sweet flavor. Milk made in the food processor is a bit thicker and occasionally has some grit, and it has a more pronounced nutty flavor. Visually, you can’t tell the difference at all! If you have both a blender and a food processor, try making almond milk in both to see which one you prefer.

Homemade Almond Milk

Makes about 2 cups

Ingredients

1 cup raw almonds, preferably organic
2 cups water, plus more for soaking
Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste, optional

Equipment

Bowls
Strainer
Measuring cup
Blender or food processor
Fine-mesh nut bag or cheese cloth

Instructions

Soak the almonds overnight or up to 2 days.

Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand on the counter, covered with a cloth, overnight, or refrigerate for up to 2 days. The longer the almonds soak, the creamier the almond milk.

Drain and rinse the almonds.

Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them. (It’s best to discard the soaking water because it contains phytic acid, which inhibits the body’s ability to absorb nutrients.)

Combine the almonds and water in a blender.

Place the almonds in the blender and cover with 2 cups of water.

Blend at the highest speed for 2 minutes. 

Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)

Strain the almonds.

Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.

Press all the almond milk from the almond meal.

Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups. (See Recipe Note for what to do with the leftover almond meal.)

Sweeten to taste.

Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.

Refrigerate almond milk.

Store the almond milk in sealed containers in the fridge for up to two days.

Recipe Notes

Using the leftover almond meal: The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2 to 3 hours). Dry almond meal can be kept frozen for several months and used in baked goods.

Source: http://www.thekitchn.com/how-to-make-almond-milk-at-home-cooking-lessons-from-the-kitchn-189996

Cauli-Fried “Rice” Recipe

Faux carbs are fast becoming this year’s hot trend. If you’re not quite ready to get down with spiralizing, low-carb cauliflower rice is the perfect introduction to grain alternatives. All you need is a grater or food processor to knock up rice-like pieces, that can then be microwaved in a flash, pan-fried in moments or roasted to create a light, fluffy portion that will have carb monsters asking for seconds.

As a fried rice look-alike, this dish can hold its own. The cauliflower is chewy and nubbly in all the right rice-like ways. Bits of egg and tender vegetables also make it a satisfying meal on its own. This still feels like comfort food — just comfort food that’s sneaking a few more vegetables into your day!

Cauliflower Fried “Rice”

Serves 4 to 6 – 318 calories per serving

Ingredients

1 medium head cauliflower
5 chicken breasts (cubed into bite size pieces), optional
2 large eggs
1 tablespoon minced ginger
3 cloves garlic, minced
2 medium carrots, diced (about 1 cup)
1/2 cup peas, fresh or frozen
4 green onions, thinly sliced
1/4 cup cashews, almonds, or other nut
2 to 3 tablespoons soy sauce (or if gluten-free, 1 to 2 tablespoons tamari)

Directions

Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice.”

Cut the raw chicken breast into bite size pieces and cook in a 12-inch skillet over medium heat until cooked through.

Place the pan back over medium-high heat. Whisk the eggs and pour them into the skillet. Quickly scramble the eggs. Transfer the eggs to a cutting board and roughly chop into pieces.

Wipe the skillet clean and warm 1 tablespoon of olive oil over medium-high heat. Add the ginger and garlic, and sauté until fragrant, about 30 seconds. Stir in the carrots and sauté until crisp-tender, 2 minutes. Stir the peas, and cauliflower “rice” into the pan, mixing the ingredients thoroughly.

Lower the heat to medium, cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes. Uncover and stir in the chicken, eggs, green onions, cashews, and 2 tablespoons soy sauce. Taste and add more soy sauce to taste. Serve immediately.

Leftovers will keep refrigerated for about a week.

Chocolate Aspen Slim Shake Recipes

Shake it Up!

If you haven’t tried the Aspen Slim Shakes yet, you’re missing out on some satisfying, protein packed, gluten-free deliciousness!

Some like to mix the shakes with almond milk, or skim milk; while some like to blend them with fruits or PB2. Either way, they are a great for a low calorie snack or a meal replacement with a little extra shake mix.

Today we’re shedding some light on our most popular shake flavor, Chocolate Dream.

Here are our favorite ways to use the Chocolate Dream Aspen Slim Shake:


Chocolate Dream Yogurt

Ingredients:

2 Tbsp Chocolate Slim Shake

1 Single Serve Dannon Oikos Greek Non-Fat Yogurt

1/2 Tsp Unsweetened Cocoa Powder

1/4 Almond Extract

Directions:

Mix almond extract and yogurt in a bowl until combined evenly. Add shake mix and cocoa powder and mix until combined. Enjoy!

For frozen yogurt: Can be placed in freezer for 30-60 minutes

Nutrition Facts: 172.5 calories – 12.5 g carbohydrates – 29 g protein


Mocha Vanilla Cappuchino Shake

Ingredients

2 Tbsp Chocolate Slim Shake

1 Cup Unsweetened Vanilla Almond Milk

1 Tsp Instant Coffee

1 Tbsp Stevia Drops

1/2 Tsp Unsweetened Cocoa Powder

1/2 Tsp Vanilla Extract

6 ice cubes (optional)

Directions:

Mix ingredients in a large cup or glass.

For frozen/blended drink: Mix ingredients with ice in blender to preferred consistency.

Nutrition Facts: 97.5 calories – 3.5 carbohydrates – 8 g protein


Shop the Aspen Clinic online store for all of your supplement and flavored-collagen needs.

How to Make Ice Cream with Quest Bars

YOU SCREAM, I SCREAM,

WE ALL SCREAM FOR ICE CREAM!

(healthy, protein packed ice cream that is)

We know how much everyone loves Quest bars, so we’re going to make you love them even more. Use these recipes to turn your Quest bars into a treat that’s even more delicious, and packed with protein.


How to Make Soft Serve Ice Cream:

The Ziploc Method

  1. Stuff a huge Ziploc bag-half with ice. Add 6 tbsp kosher salt/ rock salt and mix.
  2. Add all the ingredients in the desired recipe and seal it.
  3. Bury small Ziploc bag inside the salty ice in the large Ziploc bag. Seal large bag.
  4. Shake the bags vigorously for 5-15 minutes until ice cream forms. Hold with a towel to prevent frostbite!

Cookies & Cream Vanilla Heaven

Ingredients:

  • 1 ÂĽ cup of fat free Fairlife milk or unsweetened vanilla almond milk
  • 1 scoop of Aspen Slim Vanilla Heaven Shake
  • 1/3 – ½ of a Quest Nutrition Cookies and Cream Quest Bar

Directions:

  1. Blend all of the ingredients except the Quest bar in a blender, Magic Bullet, or other mixer.
  2. Pour this mixture into your ice cream machine for 10-15 minutes.
  3. While you are waiting, cut 1/3 of a Cookie and Cream Bar into small pieces using scissors.
  4. Once the soft serve is ready, serve in a cup and add your Quest Bar pieces to the top.

Nutrition Facts: Calories: 235, Total Fat: 7.3 g, Net Carbs: 10.1 g, Sugar: 3.4 g, Protein: 34.6

White Chocolate Raspberry Dream/ Mixed Berry Bliss Twist

Ingredients:

  • ÂĽ cup of frozen raspberries
  • 1 ÂĽ cup of fat free Fairlife milk or unsweetened vanilla almond milk
  • 1 scoop of Aspen Slim Berries & Cream Shake
  • 1/3 – ½ of a Quest Nutrition While Chocolate Raspberry Quest bar or a Quest Mixed Berry Bliss bar

Directions:

  1. Blend all of the ingredients except the Quest bar in a blender, Magic Bullet, or other mixer.
  2. Pour this mixture into your ice cream machine for 10-15 minutes.
  3. While you are waiting, cut 1/3 of a Quest Bar into small pieces using scissors.
  4. Once the soft serve is ready, serve in a cup and add your Quest Bar pieces to the top.

Nutrition Facts: Calories: 275, Total Fat: 8.3 g, Net Carbs: 12.1 g, Sugar: 3.4 g, Protein: 33.6 g

Chocolate Peanut Butter Cup Cookie Dough Dream

Ingredients:

  • 1 ½ scoop of Aspen Slim Chocolate Dream Shake
  • 1 cup of fat free Fairlife milk or unsweetened almond milk
  • ½ of one Quest Chocolate Peanut Butter Bar
  • ÂĽ of a quest Nutrition Chocolate Chip Cookie Dough Bar
  • 2 tbsp Walden Farms Sugar Free/Calorie Free Pancake Syrup (optional)

Directions:

  1. Blend the protein and almond/Fairlife milk.
  2. Pour this mixture into your ice cream machine for 10-15 minutes.
  3. While you are waiting, cut Quest Chocolate Peanut Butter and Quest Cookie Dough bars into tiny pieces using scissors.
  4. Serve in a cup and drizzle with 2 tbsp Walden Farms Sugar Free, Calorie Free Pancake Syrup (this is optional, but delicious) and add your Quest pieces.

Nutrition Facts: Calories: 308, Total Fat: 12.4 g, Net Carbs: 10 g, Sugar: 5.5 g, Protein: 37.5 g

GET YOUR QUEST BARS & ENJOY!

Quest Bar Flavors Offered:

Apple Pie, Banana Nut Muffin, Chocolate Brownie, Chocolate Chip Cookie Dough, Chocolate Peanut Butter, Cinnamon Roll, Coconut Cashew, Cookies and Cream, Double Chocolate Chunk, Lemon Cream Pie, Mint Chocolate Chunk, Mixed Berry Bliss, Peanut Butter and Jelly, Peanut Butter Supreme, S’mores, Strawberry Cheesecake, Vanilla Almond Crunch, White Chocolate Raspberry

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