Category Archives: Light Meals

Whole Snapper Paella


Valencians use the word paella for all pans, including the specialized shallow pan used for cooking paellas. However, in most of Spain and throughout Latin America, the term paellera is more commonly used for this pan, though both terms are correct, as stated by the Royal Spanish Academy, the body responsible for regulating the Spanish language.[15][16] Paellerasare traditionally round and shallow, made of polished steel with two handles.[17]

Prep: 15 min

Cook: Time 30 min

Serves: 2


  • 1 whole wild snapper, 1-1.5 lbs
  • 1 C whole wheat couscous
  • 1/2 C chicken stock
  • 12 asparagus tips
  • 12 thick mushroom slices
  • 1 medium tomato, diced
  • 1 medium shallot, diced
  • 1 lime, juice
  • 1 lemon, sliced thin
  • 2 TBS butter
  • Spices ground together in mortar and pestle: 20 saffron threads, 10 peppercorns (mixed colors), 1 tsp sea salt, 8 dried tepin chiles, 1/4 tsp sumac
  • 4 garlic cloves, chopped and roasted in oven on 350 for 15 min or until golden brown ( sprinkle on paella when done before serving).


  1. In a large paella pan spray a few shots of Olive Oil Pam and then lay the couscous down.
  2. Sprinkle half of the spice mixture onto couscous evenly and lime juice.
  3. Lay snapper in the middle of pan.
  4. Arrange asparagus, tomatoes, mushrooms, and shallots in a circle around snapper.
  5. Pour chicken stock on the circle around the fish.
  6. Lay lemon slices on top of snapper.
  7. Sprinkle remaining spice on top of everything.
  8. Top fish with 2 TBS of butter.
  9. Seal tightly with foil or parchment paper.
  10. Cook  for 30-35 min @ 425 degrees.
  11. Sprinkle paella with garlic crunchies and serve up snapper with a side of couscous!


Mortar and Pestle on FoodistaMortar and Pestle

Super Healthy Chicken and Veggie Soup


This low fat treat is great for a cold night like tonight!  It’s got OVER 10 veggies in it! 🙂


Prep Time: 10 min

Cook Time: 20-30 min

Serves: A lot 6-8?


  • 2 chicken breasts, diced
  • 1/2 head of purple cauliflower, broken down into small florets (JBG*)
  • Broccoli florets, same amount as above (JBG)
  • 4 carrots, sliced (JBG)
  • 1/2 red bell pepper, cubed
  • 1 onion, cubed
  • 1 zucchini, sliced
  • 1 squash, sliced
  • 1/2 bunch mustard greens, chopped (JBG)
  • 2 handfuls of collard greens, sliced
  • Green Onion, chopped for topping (JBG)
  • 2-3 cloves of garlic, minced
  • 1/2 TBS fresh ginger, minced
  • 3 limes
  • 1 lemon
  • 5 sprigs of thyme, pulled off stems
  • Salt,  pepper, and cayenne  to taste
  • 6-7 C. Chicken Stock, use a good quality one (without MSG) or homemade, I used 7 cups because I had extra in the fridge but two boxes is equal to 6 cups.
  • 1 tsp butter


  1. Cook onion and garlic in 1 tsp of butter until browned
  2. Pour chicken stock in a large stock pot and turn on medium high, once onions and garlic are done transfer to stock pot with broth.
  3. Wash all veggies and slice, cut, break up accordingly.
  4. Transfer veggies to pot along with citrus juice and simmer for about 20 min.  Then season broth with spices to taste.
  5. Cut up chicken breasts and let them cook for about 5 min or until done.

Serve with crackers or toast if desired.  Also this is great without chicken too!

*JBG means these veggies are locally harvested organic produce from Johnson’s Backyard Garden


Strawberry Banana Flax and Fiber Shake – It will start your day off right!


This is one of my favorite morning shakes and it takes no time at all in my Ninja Master Prep Blender!


  • 1 Cup of frozen strawberries and bananas
  • 1 Cup of good orange juice (pick your fav, or do fresh squeezed even).
  • 1 TBS of Nopalina Flax Seed Plus Formula

Combine all ingredients and blend!


Flax Seed on FoodistaFlax Seed

Whole Wheat Gingerbread Muffins with Agave Nectar that will Knock Your Socks Off



Prep: 5 min

Cook: 20 min


  • 1 Box of Hodgson Mill Whole Wheat Gingerbread Mix
  • 1 Lg Egg, Beaten
  • 1/4 Cup Melted Butter or 2 TBS of applesauce to reduce fat content
  • 1-1/2 Cups of Milk (I use 2 %)
  • Agave nectar to serve


  1. Pre-heat oven to 400 degrees
  2. Grease muffin tin(s)
  3. Pour one box of the Gingerbread mix into a large bowl, stir in egg, butter 0r apple sauce, and milk using a mixer or spoon until well blended.
  4. Spread batter in muffin tins and cook for 18-20 min or until a toothpick inserted comes out clean.
  5. Serve with butter and lots of agave nectar!




Ginger on FoodistaGinger

Mango Habanero Ceviche


Thanks Matt for the tip to add Ginger Ale to cut the acidity from the limes!

Prep: 20 min

Cook/Marinate Time: 6 hours-overnight

Serves: 6-8


  • 1 lb raw white fish ( I used fresh tilapia), cubed
  • 1/2 cup raw shrimp, cubed
  • 2 mangos, cubed
  • 1/2 purple onion, cubed
  • 1 large tomato, cubed
  • 2 habaneros, minced (this recipe is a 1 on the spicy scale, add more for more heat).
  • 1 cup cilantro, chopped
  • 15 limes, juiced
  • 1.5  cans of ginger ale made from sugar cane


  • Cut up produce and fish/shrimp
  • Place in large bowl
  • Juice limes and cover fish and produce ( I use an electric juicer to make it easier).
  • Cover and refrigerate for 4 hours
  • After 4 hours add Ginger Ale for 2 more hours
  • Serve on crackers like saltines or melba toasts


Ahi Tuna Tartare on Baked Wonton Crisps with Tofu Soup and Salad with Ginger Dressing


I made this as a meal, although the tuna tartare would be a great appetizer for a party!

Prep: 15-20min

Cook Time: (Soup) 20 min

Serves: 3


  • 2 Sashimi grade tuna steaks (.3-.4 lbs each) (small cubes)
  • 1 Avocado (small cubes)
  • 2-3 TBS cilantro, chopped finely
  • 2 TBS green onion, just greens, slice finely
  • 2 TBS sesame seeds (I do one TBS toasted and one I leave regular for a nice contrast).
  • 1 tsp Sesame oil
  • 2 TBS soy sauce
  • 1 tsp Grated ginger
  • 1 tsp orange zest
  • 1 clove of garlic, minced
  • 1 pinch of sea salt
  • 2 limes, juiced
  • Cilantro for garnish

Wonton Crisps

  • Wonton wrappers (9-10)
  • Olive oil spray
  • Sesame seeds for wontons

Tofu Soup

  • 1 container of organic chicken stock, 32 oz
  • 1/2 cup shiitake mushrooms (I use regular because I was out).
  • 1/2 a block of soft tofu, silken, cubed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ginger powder
  • 1/8 cup scallions
  • salt and pepper to taste


Tuna Tartare:

Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.  Set back in the fridge.

When ready to serve add lime juice and avocado and mix gently.

Tofu Soup:

Mix all ingredients and cook for 20 min.

Wonton Crisps:

Preheat Oven to 350 degrees, lay 10 wontons on a foil or parchment paper tray (spray foil first), spray tops of wonton and sprinkle with sesame seeds – cook until golden brown and crispy (about 7 min for me with gas).  Watch em’ carefully!

Plating:  Place Tuna Tartare on top of wonton crisps, top tartare with a spring of cilantro and serve with tofu soup and your choice of a salad with ginger or sesame dressing.  This is an easy and healthy dish that so refreshing!

Pair with a Japanese beer or Sake.



SIMPLE and HEALTHY – Chicken Vegetable Soup in the Crock Pot


Prep: 10 min

Cook Time: 5 hours (3 on high 2 on low)

Serves: 6-8


  • 2 Chicken Breasts, cooked and shredded or cubed
  • 4 cups low sodium chicken stock
  • 2 cups low sodium beef broth
  • 1 small can of corn
  • 1 large can of organic diced tomatoes
  • 2-3 carrots, sliced
  • 1-3 celery stalks, sliced
  • 1/2 container (80z) of mushrooms
  • 3/4 cup uncooked wild rice
  • Thyme (1/2 tsp) Pepper (to taste) Celery Salt (1/2 tsp) Oregano (1 tsp) Cayenne Pepper (1/4 tsp) Sea Salt ( to taste)


Combine all ingredients except chicken, salt, and pepper and cook in crock pot for 5 hrs.  Mix in cooked chicken during the last 5 min to warm.  Salt and pepper to taste and serve with crackers, a salad, or a grilled cheese.

This is a super easy recipe and leftovers are a treat the next day for lunch!

Chicken Breast- صدور الدجاج on FoodistaChicken Breast- صدور الدجاج

Quick 6 Ingredient Dinner: Salt-Lick BBQ Pork Loin with Wild Rice and Asparagus


This is a great dinner that’s easy to make and sure to please!

Prep: 5 min

Cook: Depends on the rice, but the pork and asparagus takes 5-10 min

Serves: 2


  • 4 boneless pork loin chops (.70 lbs)
  • 1/2 bunch of asparagus
  • 1 cup uncooked wild rice
  • 1/2 cup Salt-Lick BBQ hot BBQ sauce
  • 2 cups organic free range chicken broth
  • Salt, pepper, and 1 TBS of butter


  1. Marinade pork in BBQ sauce if you have time, if not no worries
  2. Cook rice according to package, salt and pepper to taste, and 1 TBS butter
  3. Wash asaparagus and spray dish with Pam- lay out on glass baking pan, cook for 5-10 min on 450 degrees
  4. Cook pork in large skillet until browed on both sides (depends on thickness but about 2 min each side), don’t overcook and drizzle some BBQ sauce on top and serve with the sides.


Pork Loin on FoodistaPork Loin

Fish Tacos on Whole Wheat Tortillas Served with Black Beans and Veggies


This is a quick and healthy option for lunch or dinner!

Prep Time: 10

Cook Time: 10



  • 2 WILD white fish filets or (about .80 lbs)  of your favorite
  • 4 whole wheat tortillas
  • 1 squash and zucchini, sliced
  • 1 can of black beans
  • Spices: fresh pepper, sea salt, cayenne, garlic powder, chipoltle powder.
  • 1 tbs smart balance butter spread, real butter, or olive oil
  • 4 whole wheat tortillas
  • 1 medium tomato diced
  • 1 cup arugula
  • 2 tbs light sour cream
  • 1/4 cup reduced fat cheese


  1. Empty can of black beans into pot and season to taste.
  2. Clean/wash fish filets and pat dry with paper towels,place on plate.
  3. Sprinkle fish with spices lightly.
  4. Heat skillet on med high and add butter or oil.
  5. Once heated add fish and pan sear on each side until done.
  6. While fish cooks steam veggies (sprinkle with salt) and tortillas.
  7. Top tacos with arugula, tomatoes, reduced fat cheese, and green onion, and light sour cream.

Serve with veggies and beans and enjoy!


A Quick and Healthy Lunch : Quinoa with Edamame and Carrots


Super QUICK and delicious!

Prep: 2 min

Cook: 15 min

Serves: 2


  • 1/2 Cup organic quinoa
  • 1 Cup chicken broth or water
  • 1/4 cup edamame, already shelled
  • 1/4 cup carrots, shredded
  • Sea salt, freshly ground pepper, and garlic powder to taste


  1. Add quinoa and broth to sauce pan, bring to boil,reduce heat to low and simmer for 12 min.
  2. At last 3 min of simmering add unfrozen edamame, carrots, and spices~mix well, cover for last 3 min and turn off heat.
  3. Serve warm or cold (I like cold).

Edamame Soybean on FoodistaEdamame Soybean