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RECIPES ARE LISTED BELOW:
1. Crispy Potato Tacos
INGREDIENTS:
12 corn tortillas
1 c. mashed potatoes
4 Tbsp of vegetable oil or avocado oil
4 long wooden skewers
To serve:
Thinly sliced romaine lettuce or green cabbage
Radishes thinly sliced
Cilantro
Guacamole
Salsa verde
DIRECTIONS:
1. Heat tortillas on a skillet for 10-15 seconds to make them pliable.
2. Put a spoonful of mashed potatoes in the center of each tortilla and spread it along with the tortilla. Roll the tortilla and put it on a long skewer.
Repeat until you put three or four tacos on the skewer.
3. Repeat with all the tortillas.
4. In a frying pan over high heat put a tablespoon of oil and put three or four tacos, leave until golden brown, three to five minutes, turn and brown on the other side.
5. Take out the tacos and put in a dish with a paper towel to absorb the excess oil.
6. Repeat until all the tacos are done.
7. To serve, put the crispy potato tacos on a plate and finish with the toppings. Enjoy immediately.
Per serving: 347 calories, 16 g fat (2 g sat), 6 g protein, 47 g carb, 51 mg sodium, 1 g sugars, 6 g fiber
2. Black Garlic, Sesame and Shitake Cod
INGREDIENTS:
2 Alaskan Cod filets, frozen
1 clove black garlic
2 Tbsp olive oil
1 tsp sesame seeds
1/2 c. dried shiitake, rehydrated
DIRECTIONS:
1. Preheat your oven to 450F.
2. Rinse frozen fish, pat dry with a paper towel, and place on a non-stick pan.
3. In a small bowl, place black garlic and warm in the microwave for 10 seconds.
4. Mash the garlic clove and add olive oil and sesame seeds.
5. Brush this mixture on frozen filets and sprinkle the mushrooms around the fish.
6. Place in the oven for 12-15 minutes, depending on the thickness of the fish. If your filets are on the thick side, flip halfway through cooking.
7. Serve alongside rice, your favorite salad, or whole grain.
Per serving: 241 calories, 15.8 g fat (2.1 g sat), 20.9 g protein, 6.1 g carb, 72 mg sodium, 1.3 g sugars, 1 g fiber
ALL RECIPES ARE FROM THIS WEBSITE: