Tag Archives: healthy

Healthy Tuna-Stuffed Avocado Halves

Lately, I’ve been trying to stay in shape, by incorporating more fruits and veggies in my diet. I’m discovering many ways to eat well, and maintain a healthy lifestyle. Today, I made a quick-lunch, using a canned tuna, and an avocado. It’s super easy, healthy, and delicious. Avocados are so tasty, and packed with good fat, the one that does not clog your arteries.

Serves: 1 as a meal – 2 as a snack Level of difficulty: Super easy

Ingredients:

1 – 5 oz. canned white Albacore tuna, drained *
Extra virgin olive oil, to taste + more to drizzle
1/2 lemon, juiced
1 rib of celery, diced
Freshly ground pepper, optional
1 Hass Avocado, split in half, remove pit
Herbes de Provence, to taste
Preparation:

In a medium-sized bowl, mix first 5 ingredients well. Stuff the avocado halves with the tuna mixture. Garnish with Herbes de Provence. Drizzle more olive oil.

*You may end up with some leftover tuna, depending on how much you fill the avocados.

Voila! Bon Appetit!

Happy Eatin’! With lots of passion from

Gina’s Kitchen

Mango Salsa

Mangos are cultivated throughout various regions of the world. There are many varieties that are used in chutneys, salsas, or simply eaten raw. They are a delicious and versatile fruit, and very refreshing in the summertime. In several cultures, its fruit and leaves are ritually used as floral decorations at public celebrations, and religious ceremonies. Recently, I participated in an event on Facebook, that required the use of mangos, as an ingredient. Of course, I had to get involved, and decided to make a quick and easy salsa. This dish can be eaten by itself, with tortillas, or over white fish. I have used it on cod-fish, and it came out delicious.

Ingredients:

Mango Salsa

1 ripe mango, diced
1/4 red bell pepper, diced
Jalapeño, chopped to taste (optional)
1 handful of cilantro, chopped
Himalayan salt and freshly ground pepper, to taste
Sprinkles of turmeric
Juice of one lime
drizzle of extra virgin olive oil
Preparation:

Combined all the ingredients and chill in the fridge for at least an hour.

Bon Appetit!

Seared Balsamic-Glazed Sea Scallops

Sea Scallops

Scallops marinating in balsamic vinegar

Searing/pan frying the scallops

Caramelizing scallops

Seared Balsamic-glazed Sea Scallops

The bottom of your pan should look like this, when you’re done.

This is probably the easiest, and most delicious way to eat sea scallops. I don’t make them often, because they are on the expensive side. However, once in a while I like to splurge on these scrumptious sea mollusks. They are a good source of protein, and healthy for you. This method requires very little time to prepare them.

WARNING: SOME PEOPLE MAY BE ALLERGIC TO SHELLFISH

Serves 3-4 Yields about 18-20 large sea scallops
Degree of difficulty: Very easy Cooking time: 6 minutes

Ingredients:

1.25 lb.large sea scallops, preferably fresh, not frozen
Freshly ground black pepper to taste
1/4 cup Balsamic vinegar
Olive oil for searing/frying

Preparation:

1) In a medium size bowl, season sea scallops with freshly ground black pepper. Add the balsamic vinegar, mix well. Let it marinate for a minimum of 15 minutes. Turn them at least once. Do not let it sit too much longer in the marinade.

2) On high heat, (almost the highest setting) in a large, stainless-steel frying pan, barely cover the bottom of the pan with olive oil. Make sure, it is hot, if not, you will not obtain the nice golden brown color.

3) Drain the scallops as much as you can, (do not use a paper towel) and place it on the hot pan, in a single layer. Cook on high heat for about 4 minutes. I use the kitchen timer. BE CAREFUL, OIL WILL SPLATTER A LITTLE, and the stove will get messy.

4) Lower the flame to medium, flip scallops, and cook other side for about 2 minutes. That’s it!!! DO NOT OVERCOOK, AS THEY WILL GET CHEWY.

I served the scallops with brown rice, and broccoli. The entire meal took about 30 minutes to prepare from start to finish. I hope you will try it soon.

Happy Cooking From My Kitchen To Yours!

Gina