Pan Seared Tilapia 

I haven’t been cooking much lately since I’ve moved back home. But since Blake and I will be moving to San Diego in about a month, I decided to make dinner for my mom last night. 

I love being able to make something that is healthy and delicious with minimal ingredients. So I made this tilapia dish with salad and a side of quoina.

If you have time to make the quoina beforehand then you can refrigerate it and mix it into the salad. But here’s what I did to make this super easy and delicious meal. 

First, I boiled the quoina because it takes the longest. I then seasoned the tilapia fillets with lemon juice, garlic salt and paprika. 

I added about two cloves (or a teaspoon) of minced garlic to the pan along with a tablespoon of olive oil and lemon juice mixture (from trader joes). 


I brought the mixture to a medium heat and allowed the garlic to cook for a minute before I added the fish to the pan. 

Once I added the fish, I set my timer for 3 minutes and started working on the salad. 

With just a bag of mixed greens, 2 Persian cucumbers, a can of black olives, 1/2 red onion and 2 avocados, this salad was super easy to throw together.

I cut the cucumbers, onion and avocado, then tossed everything in a medium bowl, drizzled some of the olive oil and lemon mixture onto the salad and added a little bit of tajin seasoning. 

When three minutes was up, I flipped the fillets and set the timer for another 3 minutes. I drizzled some fresh lemon juice on the fish and the quoina and everything was finished in no time. 


It was easy, healthy AND delicious. What more could you ask for?

Organic Lentil & Kale Soup Recipe

Unfortunately the weather has been pretty gloomy lately but it gave me the perfect opportunity to make my favorite type of food… SOUP!

I wanted to try something new and on the healthier side, so I purchased these organic ingredients and got started:

  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp minced garlic/or garlic paste
  • 1 sweet yellow onion- chopped
  • 3 carrots- thinly sliced
  • 17.6 oz pack of pre-cooked Lentils
  • 2 cans of Cannellini Beans
  • 2 cups of Baby Kale
  • 1 carton of Vegetable Broth
  • Fresh Thyme
  • 1/4 of a lemons juice (optional)
  • Freshly ground salt and pepper to taste

1-Start by cutting the veggies then heat a large soup pot containing the olive oil and garlic paste. Add the carrots, onion and fresh thyme.

2- Cook veggies at medium high heat for about ten minutes.


3- Drain beans and add to pot with the lentils and broth. Turn heat to high.


4-Once broth is boiling add the kale and turn off heat.

5- Add the seasonings of your choice and more fresh thyme if you’d like.

And that’s it! So easy, healthy and filling! Yum!