As moms on the go, we’re always looking for healthy meal ideas that are also easy to cook. “100 Days of Real Food: Fast & Fabulous: The Easy and Delicious Way to Cut Out Processed Food” by Lisa Leake gives us exactly what we we’re looking for – quick and tasty recipes for breakfast, lunch, dinner, desert and snacks. We also love the beautiful color photos with every recipe – great inspiration to get cooking!
The selection of recipes is diverse and includes a yummy veggie cream cheese sandwich perfect for school lunches, cinnamon raisin scones, chocolate banana pops, creamy mac and peas and slow cooker chicken tortilla soup.
The book also includes seasonal meal plans, shopping lists and a resource section with easy guidelines on supermarket shopping, food prep guides and storage cheat sheets.
Leake is the creator of the 100 Days of Real Food blog, which she started to prove a regular suburban family could survive without processed food. Her pledge eventually led to her first book, the New York Times Bestselling cookbook, “100 Days of Real Food.”
For more information or to purchase the book, visit: Amazon/100 Days of Real Food
Easy Fish Tacos with Pico de Gallo
For years I claimed I did not like fish tacos, but I’m here to report that I’ve come to my senses. This is one of my husband’s favorite dishes, so little by little (bite by bite of his) I warmed up to the idea. Now I’m excited to share this super easy version that’s quick enough to throw together on any busy weeknight!
Prep time: 15 to 20 minutes
Cook time: 8 to 10 minutes
Makes 4 or 5 servings
DAIRY-FREE (IF OLIVE OIL IS USED INSTEAD OF BUTTER)
PICO DE GALLO
1 medium tomato (about 1/2 pound), seeded and diced
1/2 cup diced white onion
1/2 serrano or jalapeño pepper, seeded and minced
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Pinch of salt
1/2 cup whole wheat flour
1 ½ teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 pound white fish (such as cod, rockfish, or tilapia), cut into 1- to 2-inch chunks
2 to 3 tablespoons butter or olive oil
1 lime, halved
Warm whole-grain corn or flour tortillas, for serving
- Make the pico de gallo: In a medium bowl, toss together all the ingredients.
- Prepare the fish: Mix the flour and seasonings on a plate. Dip the fish chunks into the flour to coat on all sides. Transfer to a clean plate.
- In a large sauté pan, melt the butter over medium heat. Add the fish and cook until the fish is a golden brown on the bottom, 3 to 4 minutes (depending on the thickness of the fish). Flip and cook until it is golden brown on the other side and the center is white, flaky, and cooked all the way through, 7 to 8 minutes total (depending on the thickness). Add more butter to the pan if necessary to keep it from drying out. Squeeze the lime on top.
- Serve the fish with warm tortillas and freshly made pico de gallo.