Fitter by Nature

25/11/2020

Shrimp Scampi...it's what's for dinner! 🤤

25/11/2020

This was a tasty delightful concoction last night. Can you tell what's all in it? 😉

23/11/2020

December is almost upon us. This year I welcome it with open arms. This year seems to have been the fastest slowest year ever. I can't believe it's December already, but boy certain days or months sure did seem endless. Lol.

23/11/2020

There's something about the month of November that I absolutely love. Though this particular November has been a little bit more trying, it still holds so much beauty.

23/11/2020

This is a wonderfully light and tasty grouper recipe. Hope you enjoy it as much as I do. :D

MEDITERRANEAN GROUPER WITH TOMATO-CUCUMBER SALAD

PREP TIME: 10 minutes
COOK TIME: 10-12 minutes
SERVES: 4

TOMATO-CUCUMBER SALAD INGREDIENTS:

2 c. cherry or grape tomatoes, quartered
½ medium red onion, finely diced
1 large cucumber, chopped
1/3 c. Kalamata olives, drained and chopped
4 oz. Feta cheese, crumbled
3 T. fresh lime juice
Sea salt and black pepper, to taste
REMAINING INGREDIENTS:
1 T. extra virgin olive oil
2-3 cloves garlic, finely chopped
1 large organic lemon, sliced thin
4 6-oz. grouper or other mild white fish fillets
Sea salt and black pepper, to taste
2 T. capers, drained

TO SERVE:

1 large lemon, cut into 8 wedges
Fresh thyme sprigs, for garnish

DIRECTIONS:

1. Prepare the tomato-cucumber salad by combining the tomatoes, onion, cucumber, olives, Feta cheese, and lime juice in a large bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.

2. Heat the olive oil and garlic in a large cast iron skillet over medium heat. Add the lemon and capers and sauté until the lemon softens and develops a bit of color, approximately 2 minutes.

3. Add the grouper to the skillet and generously season with salt and black pepper. Cook for 3-4 minutes per side, or until the fillets are cooked through. (Cook time will vary depending on how thick the fillets are. The fillets are done when they flake easily with a fork).

4. Remove from heat and add the tomato-cucumber skillet to the skillet. Cover for 1-2 minutes, or just until the cheese is softened and the other ingredients are warmed through. To serve, topped with fresh thyme sprigs, if desired, and offer the lemon wedges on the side. Enjoy!

23/11/2020

TUSCAN PORK CHOPS WITH WHITE BEANS AND CRISPY SAGE

The pork chops featured in the image are 1-inch thick and weigh 20 oz. Therefore, they could be served “as is” for two large servings or the meat can be removed from the bone prior to serving for four modest portions.

TIP: Make sure the sage leaves are completely dried before adding to the hot oil to prevent spattering.

PREP TIME: 10 minutes
COOK TIME: 20-25 minutes
SERVES: 2-4

INGREDIENTS:

¼ c. extra virgin olive oil, divided
12-15 medium sage leaves, rinsed and dried completely
2 1-inch thick bone-in pork chops (1¼ lbs.)
1 t. garlic powder, divided
Sea salt and black pepper, to taste
1/3 c. chicken broth, preferably organic
1 29-oz. can cannellini beans, drained and rinsed
1 t. dried Italian seasoning

DIRECTIONS:

1. Place top oven rack in center position and pre-heat oven to 400°F.

2. Add three tablespoons olive oil to a cast iron skillet set over medium-low heat. Add the dried sage leaves to the skillet in a single layer. Season with some salt and sauté, turning once, until the leaves are golden brown, approximately 2-3 minutes.

3. Remove from heat and carefully transfer the sage leaves from the skillet with a slotted spatula and transfer to a plate lined with paper towels. Set aside.

4. Add the remaining olive oil to the skillet and adjust the heat to medium. Add the pork chops to the skillet and sprinkle with the garlic powder. Season with salt and black pepper, to taste, and cook for 3-4 minutes per side, or until the chops are nicely browned. Transfer the chops to a plate and set aside.

5. Add the chicken broth to the skillet and gently scrape up any brown bits with a plastic spatula. Remove from heat and add the beans and Italian seasoning. Stir to combine.

6. Return the pork chops and the juices that collected on the plate to the skillet before placing in the pre-heated oven. Roast for 10-15 minutes, or until an instant read thermometer reads 140°F. Remove from oven and allow the pork to rest for 5 minutes.

7. Serve the pork chops and white beans immediately topped with the crispy sage leaves. Enjoy!

20/11/2020

The sugar rush is quickly approaching. 🤤

“To keep the body in good health is a duty… otherwise we shall not be able to keep our mind strong and clear.” – Buddha

19/11/2020

Mmmm....I absolutely LOVE Pesto!

19/11/2020

There's something to be said about cooking in a cast iron grill. I love cooking in my well-seasoned one. Here's a nom nom Carne Asada recipe... 🤤

CAST IRON CARNE ASADA

Skirt and flank steak are two of the most popular cuts of meat used to prepare this dish. Both are great choices for marinades and a quick sear over high heat. The key to success with either option is to thinly slice the meat against the grain, or perpendicular to the long striations that run through the cut of meat, before serving.

PREP TIME: 15 minutes (+ time to marinade)
COOK TIME: 10 minutes
SERVES: 4-6

MARINADE INGREDIENTS:

3 T. extra virgin olive oil
3 T. fresh orange juice
1 t. orange zest, preferably organic
2 T. fresh lime juice
3 T. tamari or coconut aminos
3-4 large cloves fresh garlic, peeled and smashed
1 t. chili powder
½ t. ground cumin
1 t. Mexican oregano
2 T. fresh cilantro, roughly chopped
1 t. sea salt
½ t. black pepper

REMAINING INGREDIENTS:

1½ lbs. skirt or flank steak
8-oz. cherry tomatoes, quartered
2 T. fresh cilantro, chopped, divided
½ medium red onion, chopped small
3 T. fresh lime juice, divided
1 large avocado, chopped
5-6 large radishes, trimmed and sliced thin
1 large lime, cut into 8 wedges
2 oz. Cotija cheese, crumbled
1 large jalapeño, sliced

OPTIONAL, TO SERVE:

Guacamole
Gluten-free tortillas and/or lettuce wraps.

DIRECTIONS:

1. To prepare the marinade, combine all ingredients together into a medium bowl and stir to combine. Set aside.

2. Place the steak into a freezer bag and pour the marinade on top. Seal the bag tightly and turn several times to ensure the steak is evenly coated. Marinate at room temperature for at least 30 minutes (but less than 2 hours) or place in the refrigerator overnight.

TIP: If marinating the steak in the refrigerator, allow time for the steak to come to room temperature, approximately 20-30 minutes, before cooking.

3. Combine the tomatoes, one tablespoon fresh cilantro, red onion, and two tablespoons fresh lime juice in a bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.

4. To prevent browning, toss the chopped avocado with the remaining lime juice in a small bowl and set aside.

5. Heat a large cast iron skillet over medium-high heat. Remove the steak from the marinade and let excess liquid drip off before placing in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until the meat reaches the desired level of doneness.

6. Remove from heat and allow steak to rest 5 minutes before thinly slicing it against the grain. Serve immediately with the seasoned tomatoes, diced avocado, sliced radishes, lime wedges, and the remaining fresh cilantro. Top with sliced jalapeño and Cotija cheese. Offer guacamole, gluten-free tortillas, and/or lettuce wraps on the side, if desired. Enjoy!

17/11/2020

Can't wait to sink my teeth into a slice of Pumpkin Pie on Thanksgiving. Not sure why that's the only time of the year I eat it. For some reason, it just tastes better on that day. 😂

15/11/2020

Last's night grilled salmon dinner was so tasty....I'm so glad I like salmon now. 🤤

13/11/2020

So true. Getting out of mine was the most hardest but rewarding things in my life...