Black Cod with Lemon and Spice

Black Cod

Has anyone see the 2013 Food Lover’s Cleanse from Bon Appetit? As soon as I as started looking through the healthy recipes I couldn’t wait to try some of them! I have saved several recipes and plan to show some of them over the next few days.

I loved the black cod (found at my local Whole Foods) with the flavor of the coriander and cumin!! Excellent! I already had the ground spices so that’s what I used (instead of the whole seeds toasted and then ground as the original recipe called for). I also just squeezed lemon juice on the cod as it was cooking and then a bit more was squeezed over the fish on the plate instead of going through the process described in the recipe.

My neighbor gave me a huge turnip from his garden (because he knows I love them!) so I peeled and cubed it…cooked it until almost tender in a bit a chicken stock and added the broccoli to cook for just a minute so that it was still crunchy.

Overall a healthy, light and delish combo with the delicate fish and fresh veggies!

Black Cod with Lemon and Spice

  • 3 – 5 ounce piecesĀ of Black Cod (I bought 1 large piece at Whole Foods and cut it up myself)
  • ground coriander
  • ground cumin
  • freshly ground pepper and kosher salt
  • 1 tablespoon extra virgin olive oil
  • 1/2 lemon, juiced


  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season both sides of fish with a thin layer of coriander and cumin, salt, and pepper; place skin side down in skillet. Cook until browned and crisp, 5-6 minutes. Turn; cook until just opaque in the center, 2-4 minutes more.

Recipe taken from Bon Appetit

Skinny Lemon Drop Martini

I came across this recipe (or I guess a picture of a drink at least) on PinterestĀ the other day. Seeing how simple the recipe was and that I already had the ingredients I knew that I would try it soon. At least I had everything but the superfine sugar the recipe called for…but stevia goes in my coffee every morning and I thought that would be a great substitute. I don’t care for sugar or salt rims on my martinis when I order them out so I skipped that step. I also wasn’t feeling fancy enough to carve a pretty lemon peel for the glass. All that matters is that is was a great way to relax after class on a Wednesday night! Cheers!

Skinny Lemon Drop Martini

Slightly Adapted from Foodies Unite

  • 1 ounce freshly squeezed lemon juice
  • 1/2 ounce Cointreau
  • 1 1/2 ounces (or 2 ounces…no one’s looking) Vodka
  • 1 packet Stevia in the Raw
  • crushed ice


  • Place all ingredients in a martini shaker, shake to combine and serve.

Caramelized Chicken with Lemons and Olives

Yesterday I reached a bit of a workout milestone. It’s the end of my 4th week of working out 5 days a week. I have been doing 45 minutes on the elliptical. Sometimes I do the intervals and sometimes the fat burn mode. I also mix it up by spending about 10 minutes of workout going backward (about 2-3 minutes every 10 minutes to mix it up). The total distance ends up being between 2.5 and 3 miles. For the past 2 years I haven’t been working out as much…maybe only once or twice a week in the gym…I felt like cleaning my 3 story townhouse and chasing after my 2 huge dogs was enough…but it’s not. I’m excited about my new routine!!

I got out my French Women Don’t Get Fat Cookbook to scan for recipes and was reminded of this recipe…specially earmarked on page 104. I have made it a dozen times and it’s so juicy, sweet, spicy, tangy good.

Caramelized Chicken with Lemons and Olives

Slightly Adapted from The French Women Don’t Get Fat Cookbook


  • 2 lemons, washed, halved and quartered
  • 12 small green olives, pitted and cut in half (the ones I bought were stuffed with red peppers)
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon lemon juice
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 6 (3-4 ounce) boneless, skinless, chicken thighs
  • freshly ground pepper


  • In a bowl combine the lemons, olives, Ā red pepper flakes, honey lemon juice and olive oil and stir to combine. Add chicken, fresh ground pepper and stir to coat. Marinate in theĀ refrigerator for 1 hour stirring once.
  • Heat a large non-stick skillet and spray with non-stick olive oil spray. Add the chicken mixture and spread out to make sure the chicken is in an even layer. Cook for 8-10 minutes on each side. Serve with the olives but discard the lemons. Wonderful with a side salad and/or your favorite flavored cous-cous (thisĀ is my favorite brand).

I have made this recipe multiple times for family and for dinner parties. It’s always a hit. Really you have to try it if you don’t believe me. What have you got to lose??? This is the first time I made it without adding the 2 extra tablespoons of olive oil in the skillet. This time I simply replaced it by just spraying the pan with non-stick spray and it workedĀ beautifully.

Arugula and Roasted Chickpea Salad with Feta

I bought some locally made organic feta cheese from Night Sky Farm at a farmers market a few days ago and this salad seemed like the perfect use for it. TheĀ vinaigretteĀ is amazing (I preferred double the lemon juice than the recipe called for). I also roasted a 28 ounce can of chickpeas because it’s what I already had in the pantry. The 2 tablespoons of oil was plenty…I would suggest to cut the oil back to 1 tablespoon if you only roast a 12 ounce can. I found myself snacking on the extra chickpeas after dinner. They are yummy!!

I want to make this salad again today!!

Arugula and Roasted Chickpea Salad with Feta

From Bon Appetit


  • 1 – 12 ounce can chickpeas, drained, rinsed
  • 5 tablespoons olive oil, divided
  • kosher salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon red wine vinegar
  • 1/4 fresh mint leaves
  • 5 ounces arugula (I used an arugula and baby greens mix)
  • 1/4 cup thinly sliced red onion
  • 3 ounces feta cheese, crumbled
  • 1/3 of an english cucumber, diced (I had some in the fridge and just had to add them in!)


  • Preheat oven to 400 degrees. Place chickpeas on a baking sheet, drizzle with olive oil and toss to coat. Season with salt and pepper. Roast until chickpeas are golden and crispy, about 20 minutes. Let cool.
  • To makeĀ vinaigretteĀ whisk remaining olive oil, lemon juice, vinegar and a little fresh mint (I didn’t have any dried). Season with salt and pepper. Taste and add a little more lemon juice if desired.
  • Combine chickpeas, greens, onion, cucumber and fresh mint. Drizzle withĀ vinaigrette and toss to coat. Plate salad and garnish with feta and more chickpeas if desired.

Honey, Lemon and Rosemary Grilled Chicken

I ran across this recipe on Two Peas and Their Pod a couple of days ago and it was immediately on my menu/grocery store list. The list I keep is alwaysĀ tentativeĀ because it depends on what I can find that looks the freshest in the market that day and what is best price. Today I was supposed to go on a big grocery shopping spree but I went to a store that I wasn’t familiar with that was also undergoing construction and I just gave up and bought chicken breasts and cucumbers and spent $10! I never just pick up 2 things so it feel weird but oddly nice. I spent the extra time I had to go get a pedicure!

I let the chicken marinate in a Ziploc bag in the fridge for an hour.

This is what the finished plate looked like! Very colorful! I only got one photo in before I started eating. My boyfriend, Travis, says this chicken was as good as chicken can get without being fried! I can see us making this again and again šŸ™‚

Honey, Lemon and Rosemary Grilled Chicken

(From Two Peas and Their Pod)


  • 1/2 cup honey
  • zest of one lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons chopped, fresh rosemary
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 skinless, boneless chicken breasts


  • In a medium bowl,Ā whiskĀ together the honey, lemon zest, lemon juice, olive oil, fresh rosemary, garlic, salt and pepper.
  • Place the chicken breasts in a Ziploc bag. Pour honey, lemon, rosemary mixture into the bag and mix around until the chicken breasts are well coated. Place the bag in theĀ refrigeratorĀ and let marinate for 30 minutes up to overnight.
  • Preheat a grill to med-high and brush the grill with olive oil. Remove chicken breasts from the bag and place them on the grill. Discard the bag and the juices they were marinating in. Grill chicken until cooked through. Removed from the grill and serve warm.

Lemon Thyme and Lemon Rosemary Homemade Salt Scrub

I’m so excited about this because it easy, homemade, organic and WAY cheaper than buying a similar prepared product in the store. Also it’s perfect for gift giving. I love this so much that after making this first batch I want to make it known that this is only my first of many flavor concoctions! I decided to make it yesterday as a mother’s day gift. I knew that I would be meeting my mom this morning at a farmer’s market near her house and this is one of the things I wanted to share with her.

This recipe was inspired from a recipe I found on Pinterest a month or so ago from Jaclyn at Food Plus Words.

Lemon Thyme and Lemon Rosemary Salt Scrub

(Adapted from Food Plus Words)


  • Organic Grapeseed Oil
  • Organic Lemon essential oil (4-8 drops)
  • Kosher Salt
  • Fresh sprigs of thyme and rosemary


  • The recipes I reviewed said the salt and oil should be measured 2 parts salt to 1 part oil. I found that you needed just slightly more oil than that. Measure it exactly first then add oil by teaspoon fulls until it is slightly covering the salt once everything settles.
  • So start by measuring the salt and pour into a prepared jar of your choice. Add oil, essential oil drops and fresh herbs. For the thyme I picked and stemmed it and added the tiny leaves whole. For the rosemary I stemmed it and chopped it until it was about the size of the thyme leaves.
  • In the larger jar I mixed 3/4 salt, 1/4 cup plus 2 tablespoons of grapeseed oil, 6-7 drops of essential oil and about 2 tablespoons of thyme.
  • In the two slightly smaller jars I mixed (in each jar) 1/2 salt, 1/4 cup grapeseed oil, 4 drops of essential oil and in one jar little over a tablespoon of thyme in the other jar aĀ little over a tablespoonĀ of rosemary.
  • To use: stir around with a small spoon or small wooden scoop to mix. Take about a 1/2 teaspoon if washing your hands with it and scrub…when done rinse and pat dry. Can also be used on feet, knees or elbows.
  • I printed tags and put ribbons on the jars for gift giving!

Rockfish Baked with Lemon and served with Herb Buttered Bruschetta

I went shopping at one of my favorite stores this evening, Ellwood Thompson’s. I had been out all afternoon taking our labradoodle, Walter, to the vet and then running company errands with my boyfriend, Travis. Dinner was on our minds after our long day out. Ellwood’s had some local, sustainably caught rockfish and I decided that would be our dinner this evening. Of course, I didn’t leave without a few other lovely purchases…bone-in pork chops from Polyface FarmsĀ (that will be dinner tomorrow night), locally grown bok choy and shiitake mushrooms, locally made artisan baguette and an organic wine from Oregon.

I knew that I wanted to bake the rockrish and did a quick Google search for some inspiration. I found in-depth and easy to follow instructions on Livestrong.comĀ and my idea for the following recipe was taken from there. I’m excited to share this recipe because it’s the first recipe on my blog which features rosemary and olive oil šŸ™‚

Rockfish Baked with Lemon and served with Herb Buttered Bruschetta (adapted from


  • A little over 1 pound fresh rockfish
  • 2 tablespoons extra virgin olive oil
  • 2 small lemons (or 1 large), sliced into rounds
  • handful of fresh asparagus, ends trimmed
  • 2 sprigs fresh rosemary
  • kosher salt and fresh ground pepper
  • 1/4 teaspoon red pepper flakes


  • Preheat oven to 400Ā°. On a baking sheet covered with foil place the rockfish fillets and asparagus.
  • Use the ends of the lemons that can’t be used as slices and squeeze that juice over the fish and asparagus. Drizzle the EVOO over everything and sprinkle with salt and pepper. Lay the rosemary springs on top of the fish then cover the rosemary with the lemon slices. Sprinkle the fish with the red pepper flakes.
  • Cover the baking sheet with another layer of foil and bake for 15 minutes. Remove foil and move asparagus around to make sure it is baking evenly. Cook for another 5 minutes uncovered.
  • While the fish is baking prepare the bruschetta.

Ingredients for Bruschetta

  • baguette, sliced
  • cherry tomatoes sliced in half
  • gorgonzola cheese
  • Herb Butter: 3 tablespoons unsalted butter, 1 clove garlic minced, 1/4 teaspoon fresh chopped rosemary (I used just a bit of the butter, can be used within one week if stored in fridge)


  • Slice the amount of bruschetta that your family will eat that night. Spread butter on the top, add half of a cherry tomato and lightly sprinkle with gorgonzola.
  • Once fish is removed from oven re-cover the fish with the foil used during the first part of baking, turn oven up to 425 degrees and bake bruschetta for 5-8 minutes until crisp.

The recipe turned out very, very well (if I do say so myself) so I will certainly make it again!