Almond Encrusted Mahi Mahi Over Cauliflower Puree with Zucchini

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After working with Relished Foods to review their ingredient delivery program, I have had a craving for Mahi Mahi. I loved how delicious and non-fishy it tasted, and how substantial and hearty the fish "meat" is when you eat it. It is much more filling than a typical whitefish or tilapia.

So, when I spotted some wild caught Mahi Mahi at the grocery store, I was all over it. I had some cauliflower and zucchini in the fridge, so I threw the Mahi Mahi over a "bed" of cauliflower puree, and added the zucchini as a side. Combine that with some shaved carrot and almond flour encrusted fish, and you've got yourself a healthy, hearty, and delicious meal.

Almond Encrusted Mahi Mahi Over Cauliflower Puree with Zucchini

Prep Time: 15 minutes
Cook Time: 45 minutes total (25 for Mahi Mahi)
Ingredients for Mahi Mahi:

• 2 filets of Mahi Mahi
• 2 tbsp butter or ghee
• 1.5 cup almond flour
• 1/4 tbsp oregano
• 1 tsp thyme
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp ground black pepper
• 2 cloves garlic, diced
• 1 carrot

Ingredients for Cauliflower Puree:

• 2 cups of cauliflower
• 1/2 cup parmesan cheese or nutritional yeast
• 2 tbsp water

Ingredients for Zucchini:

• 3 zucchinis, cubed 
• 2 tbsp coconut or olive oil
• 1 tbsp Bobby's All Purpose Seasoning or 1 tbsp italian seasoning

Directions:

1. Preheat oven to 350.
2. Wash and cube zucchini.
   
3. Toss with oil and seasoning and wrap in an aluminum foil, then bake for 45 minutes.  
   
4. Mix almond flour, oregano, thyme, onion powder, garlic powder, and black pepper in a plastic bag.
5. One at a time, dip mahi mahi filets in butter and then shake around in the bag until well coated (you can also do this in bowls, but the bag is my method). 
   
6. Place on a parchment-lined baking sheet. Top with diced garlic. Bake for 25 minutes. 
   
7. Steam cauliflower (I put it in the microwave for 4 1/2 minutes).
8. Place cauliflower, water, and cheese (or cheese substitute) in a blender and puree until smooth. If you need to thin it out, you can add a bit more water, 1 tbsp at a time.
9. Remove zucchini and mahi mahi from the oven. 
10. To serve, divide cauliflower mash and spread onto both plates. 
    
11. Add mahi mahi on top, and zucchini on sides. 
12. Top with julienned or thinly sliced carrots. 
    

Chili Chocolate Almond Truffles

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The rich sweetness of chocolate, the slight kick of chili powder, and the delicious crunch of almonds... what's not to love?

Warning: You're going to want to make these. I would advise trying to make them before a social gathering, so that you don't blink and accidentally eat them all. I also should warn you that you may inadvertently "taste test" far too many heaping tablespoons of the melted chocolate mixture. Don't say I didn't warn you.

Another warning... as I made these, I started singing a little song. The lyrics are simple, so you should probably join in: "Everyday, I'm truffling... Everyday, I'm truff-fa--fa--faling." <--There you go. Now you have an awful song stuck in your head. You're very, very welcome.

I made these for blogger book club this month. I hadn't spent much time thinking of recipe development for the group, so I had to kind of scramble the day before. I found a recipe online that looked pretty good, but I didn't have all of the ingredients, so it turned into a bit of an experiment.

This recipe is adapted from this Chocolate Chili Truffles recipe from Elana's Pantry. I love her recipes and would have followed it to a "T," except that I didn't have all of the ingredients on hand, so I had to improvise. Since I was bringing this to a book club where I know at least one person has a coconut allergy, I omitted coconut milk in exchange for almond milk (with almond extract already in the mix, I figured anyone with that allergy was already out!). Also had run out of agave, so I subbed honey for that. And had no finely chopped almonds (and no desire to chop whole ones), so I just subbed chia seeds there.

Chili Chocolate Almond Truffles

Ingredients... For Truffle Base:

• 2 cups Chocolate Chips
• 2 tbsp Honey
• 1 tsp Almond Extract
• 2 tbsp Chili Powder
• 3/4 cup Almond Milk
• 1 tbsp Chia Seeds

...For Truffle Powder:

• 2tbsp Cacao Powder
• 3 tbsp Chia Seeds
• 1/2 tsp Chili Powder

Directions:

1. Melt Chocolate using a double boiler or the microwave. I put it in the microwave for 90 seconds, take out and stir, then again for 30 seconds, and take it out and stir.
2. Add honey, almond extract, chili powder, chia seeds, and almond milk and mix well. If the almond milk is not mixing in with the chocolate, try heating it for another 30 seconds with all ingredients in the bowl, and then stir again.
3. Refrigerate for 20-30 minutes, until it reaches a frosting-like consistenct.
4. Scoop into balls and place on parchment paper-lined sheet. Set aside.
5. Combine ingredients for truffle powder (Cacao Powder, Chia Seeds, more Chili Powder). 
6. Roll balls in truffle powder.
7. Serve.

Chocolate Chip Blueberry Almond Fiber Muffins

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Is it light and fruity? Is it rich and chocolatey? These delicious muffins are having an identity crisis! Time for you to make them and help them decide...

Nom nom nom. That's the sound of me eating these muffins for breakfast.

And lunch.

And a snack after dinner.

It's really not my fault, though. Sometimes you just need a bit of muffin in your life. And sometimes you're faced with a horrible muffin dilemma: Do I eat the blueberry muffin or the chocolate chip muffin? See, I understand you, people. I know your inner woes.

And now I've solved them! Because you'll never have to make that perilous decision again! Instead, you can have your muffin and eat it too... or... whatever.

What I'm trying to say is... make this, eat this, love this. Yum.

Ingredients:

• Fiber One Blueberry Muffins Mix
• 3/4 Cup Water
• 4 oz Applesauce
• 1 egg
• 2 tablespoons Shaved Chocolate (or chocolate chips)
• 2 tablespoons Sliced Almonds (or walnuts)

Directions:

1. Preheat the oven to 400.
2. Combine muffin mix, water, applesauce, and egg in a medium bowl and mix well until the batter is fairly smooth.
3. Add chocolate and almonds.
4. Place in muffin papers and bake for 14-18 minutes, or until a toothpick comes out clean.

Notes:

• If you'd like to end up with a bit of chocolate shaving on top for a garnish, add half way through baking.

Skinny Strawberry Almond Chocolate Trifle

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If you're having a huge dessert craving, this is for you. It is decadent, creamy, and rich... while still being low calorie. And you can trick your friends into eating it. They'll never guess it's low cal!

Time for dessert! You can make this in individual servings for yourself... or have them sitting out at your next cocktail party. I promise they will not disappoint.

P.S. Are you making one of these recipes? Send me a picture (via email or facebook!).

Strawberry Almond Chocolate Trifle

Servings: 6

Calories: 162

WW Points (Old): 3

WW PointsPlus: 4

Ingredients:

• 1 cup Skim Milk
• 1 Box Jello Chocolate Mousse Mix
• 1/4 cup Coconut Flakes
• 10 strawberries, sliced
• 1/4 cup Sliced Almonds
• Whipped Cream (TruWhip is awesome), to taste (I used 2 tbsp per serving, or 12 tbsp per recipe)

Directions:

1. Combine chocolate mousse mix with 1 cup of skim milk and mix, using an electric mixer, on low for 30 seconds, then on high for 4 minutes.
2. Set mousse in the fridge to cool for 2 hours.
3. In individual wine glasses, begin with 2 spoonfulls of Chocolate Mousse. 
4. Add a layer of Coconut Flakes (or omit if you're not a fan!).
5. Add a layer of Strawberry slices.
6. Add a layer of Whipped Cream.
7. Add another layer of 2 spoonfulls of Chocolate Mousse.
8. Add a layer of Sliced Almonds.
9. Add a layer of Strawberry slices.
10. Add a layer of Coconut Flakes.
11. Add a layer of Whipped Cream and top with remaining Strawberries.

Just for shoots and giggles... how cute is this strawberry? It wants to kiss ya!

Cinnamon Almond Banana Chips

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Crunchy round chips that have the sweetness of bananas and almond extract, with just a bit of cinnamon kick. Swap these with chips for a healthy, sweet-tasting snack!

You know what? Sometimes, you just deserve chips. Here's a news bulletin for you, though: chips are bad for you. They're filled with fat, trans fat, carbs, and carcinogens... none of which will keep you healthy (or, quite honestly, happy).

Yet, you deserve to have a little crunch in your life. That's where these delicious banana chips come in!

There's something very special about making your own chips. You always end up with less than you thought you'd yield (meaning that there's less in front of you to chow on). Second, when you make something yourself, you'll cherish every bite - because YOU brought those babies onto this earth (good job!)!

In the end, you're subbing these health-packed banana chips for health-destroying regular ones, you're eating less of them, and yet you're cherishing every bite. Sounds like a win-win-win to me. What could be better?

Cinnamon Almond Banana Chips

Servings: 2
Calories: 57
Bake Time: 60-90min

Ingredients:

• 1 Banana
• 1/2 Lemon, juiced
• 1/2 tsp Cinnamon
• 1 tsp Almond Extract

Directions:

1. Preheat the oven to 215 degrees.
2. Peel banana and cut into 1/8" slices
3. Combine lemon juice, cinnamon, and almond extract in a small, shallow bowl. Dip each banana slice into the mixture, then set on a greased cookie sheet.
4. Bake for ~60 Minutes. Depending on the consistency of your slices, you may want to check on them periodically (perhaps every 15 minutes), starting at about 45 minutes. For thinner chips, they may be ready around this time. If your slices are thicker, you may need to wait 15-30 minutes longer.

Looking for other healthy recipes? Try these!

• Kale Chips
• Chocolate Mousse Filled Cupcakes
• Chickpea Choco Chip Cookies
• Protein Chocolate Banana Pancakes

100 Calorie Cake Balls?! Shut The Front Door!

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Me: “Did you know you can make delicious cake balls for 100 calories?”

You: “Shut the front door!”

It's the truth, I tell ya!  These are yellow cake balls, aka moist (hate that word) yellow cake truffles dipped in chocolate bark.  Mmmm!  Amaze-balls. Just be sure to make a lot of them.  Last time I made them, the entire batch was gone within 24 hours.  Thanks, roommates!  No, but really.  Sharing is caring... right?

Anyway, my friend David asked me for this recipe after hearing they were dee-lishh-ious.  $5 bucks says whoever loved and therefore suggested them had NO idea they were 100cal.  The evil health nut strikes again.  Muahahaha.

What you need:

• 1 box Yellow cake mix (I used Sugar-Free)
• 2 bananas (to be substituted for the eggs and oil in the cake mix directions – if you’re not going for a low fat recipe, skip the bananas and use the eggs/oil).
• Water (Pretty sure you know what this is/where to find it.  If not, send me an email.  We have some talking to do).
• 1 package Cream cheese (I used 1/3 Fat)
• 1 package Melting Chocolate (for melting – I used the almond bark squares from Kroger, but Dolci Fruitta would also work)
• Kitchenware: Pan (to bake cake), aluminum foil (or something to set them on while they cool), spoons (or toothpicks if you're a perfectionist - for dipping the cake balls in chocolate).

 What you gots ta do:

1. Bake the cake!  [Follow the directions on the cake mix].  If you’re cooking low-fat, use the bananas instead of oil/fat called for in the directions.  Throw the bananas into your mixer first so they are nice and mushy when you add the cake mix and water.
2. Let the cake cool!  All the way.  Seriously. Step. Away. From. The. Cake. Put it in the fridge if you’re impatient like me.
3. Mash the cake up (this is the fun part).  Just stick your hands in it and mash it up.  
4. Add the cream cheese.  I used about 2/3 of the package - it's really not an exact science.  Mix it up using your hands.  
5. Roll into balls about an inch or two in diameter.   If it’s getting really messy, stick it in the fridge for 30 minutes so it thickens a bit and get back at it.
6. Melt the chocolate in the microwave.
7. Using two spoons (or a toothpick if you want them to look perfect), dip each cake ball into the chocolate and set on a pan or aluminum foil to cool.

P.S. My lame joke at the beginning of this post was a desperate attempt to insert a need for the following (hilarious) video.  Seriously.  Shut the front door.  You're welcome :)