Roasted Chili-Lime White Fish

1 Teaspoon Paprika
1 Teaspoon Dried Parsley
1/2 Teaspoon Oregano
1/2 Teaspoon Chili Powder
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Cumin
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/8 Teaspoon Cayenne Pepper
2 Tablespoons Extra Virgin Olive Oil (Divided)
2 White Fish Fillets
1 Tablespoon Unsalted Butter
2 Limes (Zest and Juice)


  1. Mix all the spices in a small bowl
  2. Brush the fish with 1 Tablespoon of olive oil
  3. Rub spice mix on the fish
  4. Refrigerate the fish for 30 min - 1 day
  5. Pre Heat oven to 450
  6. Place fish on foil lined banking sheet and roast for 10-12 minutes
  7. In a sauce pan melt the butter and the remaining olive oil, lime zest and juice.
  8. Swirl the pan to mix
  9. Top the fish with the lime butter

* This is a meal for 2
*Best with Cod or Mahi Mahi

Cilantro-Lime Chicken With Avocado Salsa

4 (6oz) boneless skinless chicken breast halves
1 Tbsp lime zest
1/3 cup fresh lime juice
1/4 cup olive oil + more for brushing the grill
1/3 cup chopped cilantro
3 cloves minced garlic
salt and black pepper

1 1/2 medium avocados: diced
2 roma tomatoes: chopped
1/2 cup red onion: chopped
1 clove garlic: minced
1 Tbsp fresh lime juice


  1. Place chicken on a cutting board and cover with a sheet of plastic wrap
  2. Pound out thicker parts of chicken for even thickness
  3. Transfer chicken to a gallon size ziplock bag
  4. In a mixing bowl whisk together: lime zest, lime juice, olive oil, cilantro, 3 cloves of garlic and salt/pepper to taste
  5. Pour marinade mix over chicken in the bag
  6. seal bag and press out air (rest in refrigerator for 2-4 hrs) move chicken around a few times to ensure even marinating
  7. Preheat grill over medium-high heat and brush grill grates lightly with olive oil.
  8. Grill chicken: Internal temp 160-165 (about 4 minutes per side)
  9. In a mixing bowl mix together: avocado, tomato, onion, garlic and lime.
  10. Spoon mixture over chicken and garnish with cilantro

Quinoa Black Bean Tacos

Quinoa and black bean filling:
1 Tbl olive oil
1 cup red onion: chopped
2 garlic cloves: minced
3 Tbl tomato paste
1 tsp ground cumin
1/2 tsp chili powder
1/2 cup uncooked quinoa (rinsed)
1 cup vegetable broth
1 14oz can black beans
Salt to taste
Pepper to taste

Avocado Sauce:
1 large avocado: cut into strips
1-2 juiced limes
1 jalapeno deseeded and membranes removed: chopped
1 handful of fresh cilantro
1/2 tsp salt

6-8 small round corn tortillas
1 1/2 cups chopped romaine lettuce


  1. Filling: Warm olive oil in medium size pot over medium heat
  2. Saute onion, garlic and dash of salt for 4-5 minutes
  3. Add tomato paste, cumin and chili powder and saute for another minute
  4. Add the rinsed quinoa and 1 cup broth
  5. Bring to a gentle boil then cover the pot / reduce heat and let simmer for 15 minutes
  6. Remove the quinoa from heat and let it rest for 5 minutes then fluff with fork
  7. Stir in the drained black beans and add salt and pepper to taste
  8. Cover and set aside for a few minutes to warm up beans
  9. Avocado Sauce: Combine avocado, lime juice, jalapeno, cilantro and salt into a food processor / blender
  10. Heat up the tortillas and assemble the tacos

* Be sure to portion out the quinoa and black beans... This might only work on higher phases, make sure to measure accordingly.

Oven Baked Zucchini Chips

1 Large zucchini
2 Tbl olive oil
Lemon pepper: a dash
Salt: a dash


  1. Preheat oven 225
  2. Slice zucchini with a mandolin slicer: not to think not to thin
  3. Place the zucchini on a paper towel and place another paper towel on top to dry them out (get out as much water as possible)
  4. Place zucchini into a bowl and add the olive oil and mix
  5. Add parchment paper to a cooking sheet and add a little non stick oil to the parchment paper
  6. Add the zucchini on the tray with out over lapping
  7. Sprinkle the lemon pepper and salt
  8. Bake for 1.5-2 hrs (depending on thickness of chips)
  9. Check every 15-20 minutes and flip
  10. Remove chips when they are golden