24 Day Challenge

Lamb Roast

This is one of my favorite no fuss meals. The bold flavors of lamb and red wine combined will knock you off your feet, fill your stomach and leave your house smelling wonderful.


*There is no right or wrong with the amount of ingredients that you use in this dish

Boneless lamb roast (trim off the fat and cut meat into chunks, I tie the fat in the mesh bag the lamb comes in and keep it in the roasting dish while cooking)

Roma tomatoes, quartered

Fingerling potatoes, cut in half lenghtwise

1 bag Pearl onions, whole – after you boil for 2 min and pop out of the outside layer

5-6 cloves Garlic, crush the pieces with your knife and toss them in

Rosemary, an entire container from the grocery store, whole

Olive oil, to run it over the top of everything and mix it in before pouring in the wine

1 bottle Red wine (I use Spanish wines for the bold flavors – you will use over half a bottle b/c this is the only liquid you put in)

Kosher salt and pepper, to taste

Cook for  2 hours (covered with foil) at 350. Remove foil and cook for an additional 30-45 minutes.


Quinoa Tabouli/ Lemony Orzo Salad

These are both my favorite side dishes to grilled chicken and veggies. The combination of herbs and citrus bring a bright punch of flavor to a meal.

The best part.. They use similar ingredients so I can make both dishes using the same herbs!



Quinoa Tabouli:

1 c. uncooked quinoa
1/2 cup chopped scallions

1 c. chopped fresh Italian parsley
1/4 c. chopped fresh mint
1/2 c. quartered grape tomatoes
sea salt and freshly ground black pepper to taste
1/4 c. extra virgin olive oil
1/4 c. fresh lemon juice
1 tsp minced garlic

Cook the quinoa per the package. Chill thoroughly.

Add scallions, parsley, mint, and tomatoes to the quinoa. Add salt and pepper to taste.

Whisk olive oil, lemon juice, and garlic until blended. Add to quinoa and veggies and mix until thoroughly combined. Chill before serving.

Lemony Orzo Salad:

1 pound orzo

1 tablespoon chopped mint

3 tablespoons chopped fresh Italian parsley

2 scallions, finely chopped (white and light green parts only)

2 tablespoons lemon zest

3 tablespoons lemon juice

1/2 c. quartered grape tomatoes

1/3 c. Toasted Pine nuts

½ English cucumber, seeded and chopped

Extra-virgin olive oil

Cook the orzo per the package.

Add pine nuts, cucumber, scallions, parsley, mint, and tomatoes to the orzo.

Whisk olive oil, lemon juice, and lemon zest until blended. Add to orzo and veggies and mix until thoroughly combined. Chill before serving.

Clean Taco Mix

When I am eating clean one of the number one things I crave is tacos!! I created a dish that not only fills my craving but has actually taken over as my taco mixture of choice.


Start off by making quinoa. Follow the directions on the bag to make as much or as little as you like. I put some cumin in the water to help flavor the quinoa for the taco mixture.

While the quinoa is cooking sauté chopped garlic, onion and bell pepper. When the veggies have cooked down add in ground turkey or tofu (ground tofu pictured below) and season with garlic salt, cumin and a dash of chili powder. Mix the quinoa in when it is fully cooked and your taco creation is complete.


I like to eat mine in whole wheat scoops, topped off with guacamole and some shredded cabot cheese (lactose free!)

Check out the fish taco post for my guac recipe.

Asian Tacos & Summer Rolls

2 dishes, 1 filling. Does it get any better!?

asian taco

I was walking around the grocery store with only one thought in mind, “I want to grill”. I picked up some charcoal and chicken breast then headed over to the produce section to create the rest of my dish. I ended up being inspired by the matchstick carrots to create an Asian inspired taco. I had soft tortillas left over from my fish taco fun the weekend before so that helped my decision. Next stop was to the ethnic food isle to decide what type of marinade I wanted to use to tie all of my ingredients together.

Grocery list: matchstick carrots, shredded lettuce, cucumber, cilantro, water chestnuts, sesame seeds, chicken breast and stir fry sauce.

Start off by butterflying the chicken breast (Using the edge of your knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half widthwise almost to the other edge. I like to slightly pound out the butterflied chicken with a kitchen mallet to get my desired thickness and tenderize the meat). Place the chicken in a bowl or bag with some of the stir fry sauce to marinate while you heat the grill and chop up veggies.

Place carrots, lettuce, chopped cucumber, chopped water chestnuts and sesame seeds in a bowl. Add in stir fry sauce before serving so the lettuce stays crisp. Once the chicken is done grilling slice it up and create your tacos! I add the cilantro on top as a flavor packed garnish.

asian spring rolls

I also had some rice paper left over from my previous summer roll creation so I took all of the taco ingredients and rolled them up into a delicious quick grab bite. The stir fry sauce was perfect as a dipping sauce. For directions on how to put together summer rolls check out my previous post.

Fish Tacos

While browsing around Safe Harbor Seafood Market this weekend and saw a gorgeous grouper filet just begging to be thrown on my grill. The rest of the dish came together as I walked around the produce section of my local Publix. The smell of peaches following me through the isles was intoxicating! I knew they had to be incorporated in some sort of fresh salsa.

I ended up grilling the grouper after tossing it in some lime juice, cilantro and Louisiana seasonings. To top off my grilled filet I made fresh guacamole and pineapple, peach salsa.

Fish Tacos

Salsa: chop peaches and pineapple, mix in some lime juice and chopped cilantro.

Guac: mash up avocado then add in chopped red onion, cilantro, and tomatoes, lime juice, cumin and garlic salt to taste.