Grilled bell peppers and cherry tomatoes

Posted on May 06, 2015 by Tamara Donofrio | 0 Comments

 2 large orange bell peppers sliced, seeds and stem removed
1 pint of cherry tomatoes
1/4 C of olive oil -  Baker & Olive arbequina is the best
Himalayan sea salt
Preheat grill on high heat
Combine all ingredients in a large bowl and toss
Place on a aluminum foil
Grill 3 minutes and turn veggies
Grill an additional 2-3 minutes.

Loaded with vitamin c, b6 fiber. Translated to increased immunity, cancer fighting, low calorie deliciousness!

Easy Breezy Grilled shrimp

Posted on May 06, 2015 by Tamara Donofrio | 0 Comments

16 large Mexican wild shrimp
1/4 cup  Olive oil
1/4 cup lemon juice
(In place of olive oil and lemon juice, use Baker & olive Eureka Lemon olive oil)
Urban accents Cajun Street seasoning (anything with paprika will do)

Marinate shrimp in all ingredients for at least 30 minutes and up to 3 hours.

Preheat grill on high heat

Place shrimp directly on the grill and cook 2 minutes per side.




Posted on April 29, 2015 by Tamara Donofrio | 0 Comments

Nonfat Greek yogurt
6 strawberries sliced
FitChick Granola
Baker & Olive Blueberry Balsamic
Place granola, berries, yogurt in a bowl
Drizzle with balsamic

Voila! Gourmet deliciousness!

Grilled Seabass with spinach and avocado salad.

Posted on April 22, 2015 by Tamara Donofrio | 0 Comments

Perfect Date Night Meal ! (Ok my kids dig this too!)

2 medium sized Chilean, wild Seabass filets
Olive oil
Cajun spice (Urban accents is the best, but anything with paprika will work)

4 large handfuls of Spinach
1 avocado diced
1 orange bell pepper diced
20 cherry tomatoes sliced in half
Shaved Parmesan cheese
Lemon vinaigrette (Tessemae's
Is the best ever! In the refrig section by produce. If you can't find this, anything lemon and olive oil based will do).
Salt and pepper

Preheat grill to med high heat for 5 minutes.

Brush Seabass generously with olive oil.
Sprinkle generously with Cajun seasoning ( really coat both sides of filet)

Grill 3-4 minutes per side (when the fish flakes easily
Set fish aside

Toss all vegetables together with vinaigrette and salt and pepper.
Divide evenly into 2 salad bowl.
Lay the seabass on top.


Healthy grilled chicken taco bar (Kids love❤️)

Posted on April 16, 2015 by Tamara Donofrio | 0 Comments

2 large chicken breast
Olive oil
 Spike seasoning
 2 cups spinach
 1 pint of cherry tomatoes
 1 cup shredded cheddar or jack cheese
 2 avocados
 1 can black beans rinsed
 Corn tortillas
 Any salsa
 Cholula (I put it on everything)
 Chopped mangos
Marinate chicken breasts in equal parts olive oil and lemon juice for at least 1 hour and up to 24 hours. Preheat gas or charcoal grill on high for at least 5 minutes. After chicken has marinated, place on a plate and sprinkle generously with Spike seasoning (both sides). Grill on high for 6-8 minutes per side depending on size of breast.  The outside will be darker and somewhat crispy and firm to the touch. Remove from heat and allow to sit covered for 10 minutes. This will seal in the juices.
Tear spinach into small pieces.
 Slice tomatoes in half
 Cube avocados
 Rinse beans
 Place all these ingredients plus cheese into individual serving bowls. 
 Heat skillet to med/high heat. Spray with cooking spray. Heat corn tortillas approximately 2 minutes per side.
 Stack them on a plate.
 Slice chicken into 1-2 inch pieces and place in bowl or plate.
 Put everything on a giant serving plate and let everyone make their own tacos.

 Voila! Healthy yummy dinner!


Gluten free Chia Protein Pancakes

Posted on April 08, 2015 by Tamara Donofrio | 0 Comments

1 cup of arrowhead gluten free pancake mix
1 cup milk
2 heaping tbsp coconut flower
2 heaping tbsp chia seeds
3 eggs
3 tbsp oil of choice (I like olive)

Throw all ingredients into blender on low speed. Slowly poor oil into blender as it's mixing. Cover top and blend on high for 1 minute. Spray frying pan with cooking spray and heat on med-high. When it's fully heated (about 3 min) poor 1/4 cup mix into pan per cake. Flip when bubbly and edged begin to firm. The second side should take about half the time.
Serve with butter, maple syrup, strawberries, pomegranate seeds, or blueberries.

Grilled Filet mignon with tomato and arugala salad

Posted on November 11, 2014 by Tamara Donofrio | 0 Comments

You Can Eat Steak!

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