Bethany Hills

Mahi-mahi is probably my favorite white fish and this recipe is Nom-tastic! Although this recipe was tested with mahi-mahi, the chili lime sauce would pair well with other types of white fish including halibut and snapper. CHILI LIME MAHI-MAHI WITH BLACKENED BROCCOLI PREP TIME: 10 minutes... COOK TIME: 15 minutes SERVES: 2 INGREDIENTS: 3 c. broccoli florets, fresh or frozen 2 T. water 3 T. fresh lime juice c. fresh cilantro, chopped 1/3 c. extra virgin olive oil 1 T. honey, preferably local t. crushed red pepper flakes* 1 t. chili powder t. ground cumin t. garlic powder t. salt t. ground black pepper 2 6 oz. mahi mahi fillets *Use t. crushed red pepper flakes for less spicy results DIRECTIONS: 1. Place the broccoli florets in a microwave safe bowl along with 2 tablespoons water. Cover and microwave on high for 2-3 minutes, or just until crisp tender. (Cook time will vary by unit, so check after 2 minutes and adjust cook time accordingly. Do not overcook). Remove from microwave and transfer broccoli to a strainer to drain. Set aside. 2. While the broccoli is in the microwave, whisk together the lime juice, cilantro, one-quarter cup olive oil, honey, red pepper flakes, chili powder, ground cumin, garlic powder, salt, and black pepper in a medium bowl until well combined. Set aside. 3. Heat the remaining olive oil in a large, nonstick skillet over medium heat. Pat the mahi-mahi fillets dry with a paper towel and add to the hot skillet. Brush the tops and sides generously with the chili lime sauce while it cooks. After 4-5 minutes, carefully flip the fillets and brush the exposed surfaces with additional sauce. 4. Cook for another 3-4 minutes, or just until the fillets are cooked through. Remove from heat and transfer the mahi-mahi to a plate. Set aside. 5. Toss the steamed broccoli with the remaining chili lime sauce and transfer to the skillet. Increase heat to medium-high and cook, stirring frequently, until the broccoli is nicely browned and caramelized, approximately 3-4 minutes. 6. Return the mahi-mahi and its juices to the skillet. Remove from heat and serve immediately with the blackened broccoli. Enjoy!

These are SO tasty! CASHEW CHICKEN WRAPS TIP: For best results, heat the peanut butter in the microwave for 15-20 seconds before adding to the sauce. It is easier to blend when slightly warm. ... PREP TIME: 15 minutes COOK TIME: 10-15 minutes SERVES: 4 SAUCE INGREDIENTS: 1/3 c. tamari (gluten-free soy sauce) or coconut aminos 2 T. sugar-free crunchy peanut butter, room temperature 3 T. honey, preferably local 2 T. rice vinegar 1-2 large garlic cloves, minced 1 T. sesame oil t. crushed red pepper flakes* For less heat, use teaspoon crushed red pepper flakes instead INGREDIENTS: 1 lbs. boneless, skinless chicken breast, cubed 2 T. unsalted butter 3 large green onions, sliced (white and green parts separated) 1-2 cloves garlic, minced Sea salt and black pepper, to taste I large head Bibb lettuce, separated, rinsed, and patted dry c. chopped cashews, lightly salted DIRECTIONS: 1. Whisk together the tamari, peanut butter, honey, rice vinegar, garlic, sesame oil, and crushed red pepper flakes in a large bowl. Add the cubed chicken breast and gently toss to combine. Set aside. 2. Heat butter in a large nonstick skillet set over medium heat. Add white part of green onions and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion starts to develop some color, approximately 2-3 minutes. 3. Pour the chicken and sauce into the skillet and stir to combine. Cook, stirring occasionally, until the chicken is cooked through and the sauce starts to thicken, approximately 8-10 minutes. 4. Remove from heat and divide the chicken mixture between the Bibb lettuce leaves. Top each wrap with the sliced green onions and chopped cashews and serve immediately. Enjoy!

By far one of my favorite snacks! Nom nom nom!

Ooooh...one of my weaknesses. I love blueberry pancakes!

Nature is full of wellness.

Mahi-mahi is probably my favorite white fish and this recipe is Nom-tastic! Although this recipe was tested with mahi-mahi, the chili lime sauce would pair well with other types of white fish including halibut and snapper. CHILI LIME MAHI-MAHI WITH BLACKENED BROCCOLI PREP TIME: 10 minutes... COOK TIME: 15 minutes SERVES: 2 INGREDIENTS: 3 c. broccoli florets, fresh or frozen 2 T. water 3 T. fresh lime juice c. fresh cilantro, chopped 1/3 c. extra virgin olive oil 1 T. honey, preferably local t. crushed red pepper flakes* 1 t. chili powder t. ground cumin t. garlic powder t. salt t. ground black pepper 2 6 oz. mahi mahi fillets *Use t. crushed red pepper flakes for less spicy results DIRECTIONS: 1. Place the broccoli florets in a microwave safe bowl along with 2 tablespoons water. Cover and microwave on high for 2-3 minutes, or just until crisp tender. (Cook time will vary by unit, so check after 2 minutes and adjust cook time accordingly. Do not overcook). Remove from microwave and transfer broccoli to a strainer to drain. Set aside. 2. While the broccoli is in the microwave, whisk together the lime juice, cilantro, one-quarter cup olive oil, honey, red pepper flakes, chili powder, ground cumin, garlic powder, salt, and black pepper in a medium bowl until well combined. Set aside. 3. Heat the remaining olive oil in a large, nonstick skillet over medium heat. Pat the mahi-mahi fillets dry with a paper towel and add to the hot skillet. Brush the tops and sides generously with the chili lime sauce while it cooks. After 4-5 minutes, carefully flip the fillets and brush the exposed surfaces with additional sauce. 4. Cook for another 3-4 minutes, or just until the fillets are cooked through. Remove from heat and transfer the mahi-mahi to a plate. Set aside. 5. Toss the steamed broccoli with the remaining chili lime sauce and transfer to the skillet. Increase heat to medium-high and cook, stirring frequently, until the broccoli is nicely browned and caramelized, approximately 3-4 minutes. 6. Return the mahi-mahi and its juices to the skillet. Remove from heat and serve immediately with the blackened broccoli. Enjoy!

These are SO tasty! CASHEW CHICKEN WRAPS TIP: For best results, heat the peanut butter in the microwave for 15-20 seconds before adding to the sauce. It is easier to blend when slightly warm. ... PREP TIME: 15 minutes COOK TIME: 10-15 minutes SERVES: 4 SAUCE INGREDIENTS: 1/3 c. tamari (gluten-free soy sauce) or coconut aminos 2 T. sugar-free crunchy peanut butter, room temperature 3 T. honey, preferably local 2 T. rice vinegar 1-2 large garlic cloves, minced 1 T. sesame oil t. crushed red pepper flakes* For less heat, use teaspoon crushed red pepper flakes instead INGREDIENTS: 1 lbs. boneless, skinless chicken breast, cubed 2 T. unsalted butter 3 large green onions, sliced (white and green parts separated) 1-2 cloves garlic, minced Sea salt and black pepper, to taste I large head Bibb lettuce, separated, rinsed, and patted dry c. chopped cashews, lightly salted DIRECTIONS: 1. Whisk together the tamari, peanut butter, honey, rice vinegar, garlic, sesame oil, and crushed red pepper flakes in a large bowl. Add the cubed chicken breast and gently toss to combine. Set aside. 2. Heat butter in a large nonstick skillet set over medium heat. Add white part of green onions and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion starts to develop some color, approximately 2-3 minutes. 3. Pour the chicken and sauce into the skillet and stir to combine. Cook, stirring occasionally, until the chicken is cooked through and the sauce starts to thicken, approximately 8-10 minutes. 4. Remove from heat and divide the chicken mixture between the Bibb lettuce leaves. Top each wrap with the sliced green onions and chopped cashews and serve immediately. Enjoy!

By far one of my favorite snacks! Nom nom nom!

Ooooh...one of my weaknesses. I love blueberry pancakes!

Nature is full of wellness.