Eat Healthy With This Amazing Fish Taco Recipe!!! | It’s Taco Tuesday!

It’s Taco Tuesday!!!

 

Fish Taco's

Directions

  1. In a nonstick pan, heat over medium high heat the oil and then add the tilapia.
  2. Season with half the lime juice, salt, cumin and southwest seasoning.
  3. Once that side is cooked, flip and season, cooking till golden.
  4. Heat a small pan over medium heat and then spray with cooking spray. Add tortilla, cooking and heating both sides.
  5. Fill tortilla with a portion of fish and then top with desired toppings.

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The Loftus Kitchen | Eating Healthy, Delicious Salmon Noodle Bowl Recipe

The Loftus Kitchen

Salmon Noodle Bowl Feature

Here is an amazing week night alternative to the usual dinner selection. What a quick and delicious option this was. It was a hit with everyone, and only took 20 minutes to prepare.Enjoy!!!

Ingredients

  • 4 ounces soba buckwheat noodles or whole-wheat spaghetti or (your noodles of choice)
  • 5 ounces asparagus, cut in thirds
  • Cooking spray
  • 1 (6-oz) salmon fillet, skin off, cut into 8 pieces
  • 1 tablespoon toasted sesame oil
  • Zest and juice of 1-2 limes (3 TBSP juice)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh pepper
  • 4 ounces cucumber, skin on, cut into medium pieces
  • 1/2 small avocado, cut into bite-size pieces
  • 1 tablespoon habanero mango sauce

Preparation

1. Cook the noodles in boiling water until soft (about 6 minutes for soba, 8 for spaghetti). Transfer with tongs to a strainer. Add asparagus to same boiling water. Cook until al dente (about 2 minutes); rinse under cold water.

2. Heat a grill pan or skillet over medium-high heat. Coat lightly with cooking spray. Cook the salmon until cooked through, turning pieces (about 2-3 minutes per side). Reserve.

3. Make the vinaigrette: Whisk together sesame oil, habanero mango sauce, lime zest and juice, and salt and pepper in a small bowl. Combine the noodles, asparagus, and vinaigrette in a medium serving bowl.

4. Add the cucumber and avocado; toss to coat. Just before serving, add salmon. Serve warm or at room temperature, or make up to 4 hours ahead and keep refrigerated in an airtight container.

What A Great Day For A Hike!! | Let’s Explore

Get Outside and Get Moving!

There is beauty all around us, so take the time to lace up your gym shoes and get moving. Wonder awaits just outside your door!!!

Jogging Path

Trail. Trail...

 

The GreenwayIMG_20160821_085000173_HDR IMG_20160821_085005925 IMG_20160821_082312772_HDR IMG_20160821_082802904 IMG_20160821_082855195 IMG_20160821_082215940 IMG_20160821_082209550_HDR

It’s Smoothie Time | Avocado Shake Recipe

Try this Delicious Avocado Shake Recipe!

Avocado Shake Recipe

If you are looking for a great smoothie shake up then look no further than this delicious frozen treat I have created. It is a great kick start to any busy day and holds enough nutrition to hold you over until lunch or your mid morning snack. This smoothie gives me a ton of energy and tastes so darn good. I am obsessed!!!

Avocado Shake Recipe from the “Loftus Kitchen”

2 ripe bananas

2 avocados mashed

1/2 cup coconut shavings or 1/2 pineapple

1/2 cup of vanilla honey Greek yogurt

2 tablespoons of your local honey (this also helps with allergies and hay fever)
1 cup of frozen raspberries and blueberries

1 teaspoon ground cinnamon
1 teaspoon vanilla extract
This serves 4 tall shake glasses. Adjust the amount for your convenience and Enjoy!.