Category Archives: Seafood

Salmon with Avocado salsa

I’ve been craving salmon…I only buy it when I can find wild caught.  If you read what they do to fish that is farmed raised, you will never eat it again. I like to buy fist at Costco since it’s cheaper – but I got tired of waiting for Costco to get wild caught salmon – so I splurged on some from Wegman’s.  It was worth it – so good!  Avocados are another thing that I crave…maybe I’m low in my omegas!

Here’s the inspiration for this dish:  recipe here.


A few changes that I made:  First of all, I don’t really like to grill fish.  It tastes good, but I don’t like it when I make burgers afterwards…the grill takes a long time to lose that fishy-ness.  So I baked it instead…350 degrees until it’s done depending on thickness.  You could also broil it.  The spice rub is pretty strong…it’s delicious, but overpowers the fish.  A little goes a long way – so go sparingly until you know how much you like.  I used about half.  The avocado salsa is perfect!

Panko Mustard Salmon

Another one of my favorite blogs is  The blogger – Elise – has a lot of great recipes.  Lots of Mexican-influence.  But the first recipe from her site that I ever tried was this one:  I haven’t made it in years – I’ve been trying other salmon recipes – miso, bourbon, creamy dill…but for some reason I had a flash back to this one and knew I had to have it.

A few notes…please, please, please look for wild caught seafood.  I’ll leave the research to you to confirm – but farmed fish is pretty nasty.  I will say that you can’t always find wild caught fish when you want it.  I’ve been waiting weeks to satisfy my salmon craving – and then this week my grocery store had it…and it was on sale!

For this recipe I like to use a “hot-sweet” mustard.  I think any would do, but I like the spicy-sweet combo.

And even better – the kids like it 🙂

Scallops with Fennel-Orange Salad

I got a subscription to for Christmas.  I got the “clean eating plan”.  In a nutshell, each week they give you access to a menu of 7 dinners and a shopping list.  Tonight I made my first dish and it was a total hit (well, for me and hubby….kids don’t really like scallops – so they had lasagna leftovers.



  • 1½ lb wild-caught scallops
  • ¼ cup olive oil, divided
  • 1 tsp salt,
  • ½ tsp pepper
  • 1 fennel bulb, trimmed and thinly sliced
  • 2 oranges, peeled and sliced
  • 2 Tbsp white wine vinegar
  • ¼ cup chopped fresh parsley


Rub scallops with 1 Tbsp oil; sprinkle with ½ tsp salt and ¼ tsp pepper. Cook in a large nonstick skillet over medium-high heat 2 minutes per side or until done. Combine fennel, oranges, remaining 3 Tbsp oil, remaining salt and pepper, vinegar and parsley in a medium bowl. Serve with scallops.

I did things a little differently…my scallops were HUGE!!  I love Wegman’s – they have such gorgeous wild caught scallops.  I cut them all in half so they would cook evenly.  I also put a little butter in the pan because I think it helps give the scallops a nice crust.

This was the side dish:  Crostini with Tapenade

  • 1 (16-oz) whole-wheat baguette, sliced
  • 1 (7-oz) jar pitted kalamata olives, drained
  • 2 cloves garlic
  • 2 Tbsp chopped fresh basil
  • 2 Tbsp olive oil


Preheat broiler; place bread slices on a rimmed baking sheet. Broil 1 to 2 minutes or until toasted. Meanwhile, pulse olives, garlic, basil and olive oil in a food processor until finely chopped; spoon onto bread slices.

This was delicious!!  But it’s really a strong flavor, so a little goes a long way.


21 DFX – Day 14

I don’t like Yoga.  There – I said it.  I find it boring – and the breathing stresses me out since I always seem to be doing it at the wrong time.  However…I do like how I feel after it’s over.  It’s like all my tense muscles melt away.  I don’t know how it happens since I’m unhappy while I’m doing it – but I magically feel amazing when it’s over.

Since it’s Sunday, I slept a little later.  I also didn’t feel the need for the protein hit for Yoga, so I stuck with just yogurt and berries for breakfast (1 red, 1 purple).  For lunch I choked down those turkey meatballs from yesterday.  I really don’t like them, so I think I’ll just pitch the rest.  I did have leftover zoodles which were yummy.  (1 red, 1/2 yellow, 1 green).  Mid-day I had a Shakeo for a snack (1 red).  Dinner was a winner.  This might be stretching the rules a bit, but it’s delicious, healthy – and I loved every minute of it.

1112-seared-scallops    Recipe here.

Since I only had 1/2 a yellow so far, I had plenty of beans.  The spinach is deceiving because it cooks down sooooo much.  Splurge on wild caught scallops – so yummy.  I’ll estimate what I had as 2 green, 1 red, 1 1/2 yellow.  Dessert:  apples (1 purple).

21 DFX – Day 10

Almost half way there!

Today was a little different since it was Veteran’s Day – which means I had a day off from work.  I didn’t have to worry about crazy meetings getting in the way of my food schedule!  I started the day off with breakfast – Greek Yogurt, apples and cinnamon.  OMG – this is the best combo.  Especially with those delicious honey crisp apples that have become popular.  After a little digesting and some chores around the house, I attacked Pilates Fix Extreme.  I like this one a lot – except for the part where you’re on your hands and knees.  It kills my wrists.  I celebrated with a chocolate Shakeology when I was done.

Lunch was a salad with chicken and a plain piece of bread.  (2 green, 1 red, 1 orange, 1 yellow).

Dinner.  This was an absolute winner!!  I picked up some wild caught cod at Costco (plug here for wild caught fish…it’s so much better for you!!  Avoid the farmed fish – and absolutely avoid Tilapia…look it up – this is a fish that eats nasty stuff and becomes pretty unhealthy for you).  Anyway…back to my cod…I wanted to do something a little more interesting that just broiling it.  I used this recipe as my inspiration:


I made some changes to make it Fix friendly and for personal preference.  I still had a blue container, so I took advantage of that for cheese.  I also used my 2 tsps for pesto.  I may have used a little more pesto, but I definitely didn’t use all of a blue for cheese – so I consider it even.  Here’s the step by step of what I did:

  1.  Line a baking sheet with foil – quick spray of cooking spray.
  2. Put portions of fish on the baking sheet.  Sprinkle each piece with some Parmesan cheese.  Broil until fish is done (will vary depending on thickness of fish).
  3. Take the fish out of the oven, spread some pesto on each piece.  Top with chopped tomatoes.  I topped each piece of fish with some fresh ground pepper and a squeeze of lemon.  Then, another sprinkle of cheese.
  4. Back in the oven on broil until the tomatoes are charred (this is where I deviated from the recipe – they suggested leaving the tomatoes fresh.  I thought broiling the tomatoes was perfect).

I served the above with some quinoa and some broccoli.  (1 red, 1 blue, 1 green, 1 yellow, 2 tsp).

Dessert:  Apples.

Seriously, the fish was sooo good.  I’m already looking forward to having the leftovers for dinner tomorrow.