Spiced Tilapia

Here?s a delicious way to serve up white fish – with lots of spice and a sprinkle of pretty garnish!

I love all of the flavor in this ultra-healthy dish. White fish can be bland or even unpleasant tasting if not properly dressed, but you won?t have to worry about flavor with this incredible spice blend.?Serve over quinoa, rice or cauliflower rice for a tasty, satisfying, fitness dinner!

Courtesy of RealHealthyRecipes.com

What you need
Servings:4

For the Spice Mix
1 tablespoon ground turmeric
? teaspoon ground cinnamon
? teaspoon?ground ginger?
pinch of?ground nutmeg?
? teaspoon sea salt
? teaspoon?black pepper?

For the Tilapia
4 (6-oz) Tilapia Fillets
2 tablespoons?coconut oil?, divided
? cup fresh cilantro
1 red bell pepper, seeded and cut into matchsticks
? cup?Unsweetened Coconut Flakes?

Instructions

1. For the spice mixture: Combine all the spice mixture ingredients in a small dish.

2. For the tilapia: Rub the spice mixture all over the tilapia fillets.

3. Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Cook two of the fillets until golden and flaky, about 3 minutes per side. Remove from the skillet and repeat with the remaining 1 tablespoon coconut oil and the remaining two fillets.

4. Top with the cilantro, bell pepper, and coconut. Serve immediately and enjoy!

Nutrition
One serving equals: 291 calories, 11g fat, 447mg sodium, 4g carbohydrates, 2g fiber, 2g sugar and 21g protein.

Cheesecake Bars

No-Sugar Boozy Cheesecake Bars

There isn?t ANY sugar and only a few carbs per lip-smacking dessert bar so there?s nothing to feel guilty about. And of course, you know there?s a healthy dose of protein powder in the recipe 🙂 Your healthy lifestyle never tasted SO GOOD!

Courtesy of RealHealthyRecipes.com

What you need
Servings: 20

For the Crust

2 cups Raw Pecans
? cup?Vanilla Whey Protein Powder
? teaspoon sea salt
? cup Swerve Confectioners Style
1 teaspoon?vanilla extract?
? cup coconut oil, melted

For the Cheesecake

16 ounces cream cheese, at room temperature
? cup granular Swerve
? cup Swerve Confectioners Style
2 limes, zested and juice
? cup clear tequila
2 tablespoons Cointreau
2 tablespoons cream (coconut or dairy)
2 eggs, at room temperature

Instructions

1. Preheat the oven to 350 degrees F and line a 9×9 pan with parchment paper

2. Toast the pecans in a dry skillet over medium-low heat. Cool slightly. Transfer to a food processor and pulse into a fine powder.

3. Add the remaining crust ingredients to the food processor. Pulse until fully combined and crumbly. Press into the bottom of the prepared pan.

4. Beat the cream cheese and swerve together until light and fluffy. Add in the lime juice and zest, Teremana, Cointreau and coconut cream. Mix until fully combined. Add the eggs one at a time, beating after each addition.

5. Pour the cheesecake mixture over the crust and bake in the preheated oven for 20-25 minutes. Cool completely, then place in the fridge to chill for 3 hours before cutting into bars. Garnish with thinly sliced lime and enjoy with a margarita!

Nutrition
One serving equals: 194 calories, 15g fat, 142mg sodium, 4g carbohydrates, 1g fiber, 0g sugar and 6g protein.

Roasted Chicken and Veggies

Roasted Chicken and Veggies Dinner

Roasting a whole chicken with veggies is a wonderful meal and is much simpler to prepare than you might think. Make this recipe on the weekend and then enjoy nutritious leftovers throughout your week.

Courtesy of RealHealthyRecipes.com

What you need
Servings: 5

3 bulbs garlic
1/4 cup olive oil
salt and pepper
4 Tablespoons coconut oil, gently melted
1 Tablespoon each minced, fresh rosemary, oregano, tarragon
1 teaspoon minced garlic
zest and juice from one lemon
4 large organic carrots, cut into 1 inch pieces
3 organic zucchini, cut into 1 inch half-moons
1 cup pearl onions, ends trimmed
1 cup Brussels sprouts, halved
1 hormone-free, organic chicken
2 cups chicken broth
1 Tablespoon coconut flour

Instructions

1. Preheat the oven to 400 degrees F.

2. Cut off the tips of each section of the garlic bulbs. Place the blubs in a small glass pan. Brush the tops with the olive oil and sprinkle with salt and pepper. Cover the pan with aluminum foil and set aside.

3. In a small bowl combine the melted coconut oil, fresh herbs, minced garlic, lemon zest and lemon juice. Set 1/3 of the mixture aside for the veggies.

4. In a large bowl combine the carrots, zucchini, pearl onions and Brussels sprouts with 1/3 of the herb mixture. Season with salt and pepper. Set aside.

5. Rinse your chicken and pat dry. Carefully slide your hand between the skin and the breast and liberally rub some of the herb mixture. Rub the rest of the herb mixture over the top of the chicken. Season the chicken with salt and pepper and tie the legs together with kitchen string. Place the chicken on a large roasting pan, and surround it with the veggies.

6. Roast the chicken and veggies for 30 minutes. Reduce the oven temperature to 350 degrees F, pour 1/2 cup of chicken broth over the chicken and veggies, and place the garlic pan in the oven off to the side.

7. For the next 90 minutes, pour 1/2 cup of broth over the chicken and veggies every 30 minutes as it cooks at 350 degrees F.

8. To see if the chicken is done, poke the tip of a sharp knife between the leg and body and see that the juices run clear. Transfer the chicken and veggies to a large platter. Add a couple of the roasted garlic bulbs to the chicken platter, reserving one for the gravy.

9. To make gravy: Pour all of the roasting pan juices into a skillet and bring to a simmer. Remove the garlic cloves from one of the roasted blubs and smash with a fork. Add garlic to skillet. Mix in the tablespoon of coconut flour, and whisk the gravy as it simmers. Cook for 10 minutes, or until desired thickness. Season with salt and pepper.

Nutrition
One serving equals: 251 calories, 14g fat, 113mg sodium, 19g carbohydrate, 7g fiber, and 17g protein