RECIPE

Seared Sea Bass with Garlic Roasted Veggies

Seared Sea Bass with Garlic Roasted Veggies

Recipe Type: Main

Serves: 4

Ingredients

  • [b]Sea Bass ingredients:[/b]

  • 1 (1-pound) sea bass fillet (about 2 inches thick)

  • 2 teaspoons vegetable oil

  • 1/4 cup water

  • 1/4 cup dry vermouth

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 4 garlic cloves, minced

  • 2 tablespoons chopped fresh parsley

  • Lemon wedges

  • [br]

  • [b]Roasted Veggies:[/b]

  • 3 medium zucchini, sliced into 1/2 inch circles, or half circles

  • 4-5 tomatoes, seeded and chopped into 1 inch pieces

  • 1 large bell pepper, cut into 1/4 – 1/2 inch strips

  • 1 large onion, sliced into half circles

  • 6 garlic cloves, sliced or minced

  • salt, pepper

  • 1/4 cup olive oil

  • juice of 1/2 lemon, optional

  • 1 Tablespoon fresh parsley and/or basil, minced

Instructions

  1. [b]Sea Bass How to:[/b]

  2. Cut fish crosswise into 4 equal pieces. Heat oil in a large nonstick skillet over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add the water and next 4 ingredients (water through garlic) to skillet. Cover, reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork.

  3. Remove fish from skillet; set aside, and keep warm. Cook the vermouth mixture over high heat 1 minute or until slightly thickened. Pour over fish; sprinkle with parsley. Serve with lemon.

  4. [br]

  5. [b]Roasted Veggies How to:[/b]

  6. Line 2 rimmed baking sheets with aluminum foil. Preheat the oven to 450 degrees.

  7. Prep and chop all the vegetables.

  8. Toss all the vegetables with the olive oil. Season with salt and pepper.

  9. Spread the vegetables on the two prepared baking sheets. You can also fit all the vegetables onto one rimmed baking sheet, but the vegetables will be softer and you will need to roast them longer.

  10. Bake in the preheated oven for 18-25 minutes, until the vegetables are softened and as charred in some places as you like. Add the lemon juice and fresh herbs.

     

Ooh la la ... RED WINE REDUCTION SAUCE

RED WINE REDUCTION SAUCE HOW TO

Do you have an accumulation of opened half-drank bottles of red wine sitting around from your holiday shindigs?  After a few days, the quality of leftover red wine tends to diminish pretty quickly, but don’t pour it out -- Make your own red wine reduction sauce!

We went away for a week after Christmas and left half a bottle of Cabernet on the counter. By the time we got home, it wasn’t in very drinkable condition. I'd read about various methods of reducing red wine into a sauce, but truth be told, I rarely have leftover wine! :)

Deciding there was no time like the present, I hit the stove with my Cab' and made the tastiest red wine reduction sauce to drizzle on top of my steak salad.  Here’s the official Bikini Body Mommy how-to...

Ingredients

3/4 tbsp olive oil
2 garlic cloves, minced
1/2 yellow onion, minced
1/3 cup raisins
2 cups dry red wine
2 cups beef stock, chicken stock or vegetable broth (I used beef stock for my steak)
sea salt to taste

*You can experiment and add any combination of shallots, garlic, onion, celery, and herbs during the reduction stage if you like. They will only add flavour.

Directions

Heat the olive oil in a skillet over med-high heat. Add the garlic and yellow onion, and sauté, about 5 minutes. Add the red wine and raisins, increase heat to high. Allow wine to reduce for 15 minutes or so until it becomes very thick and syrupy and at least 3/4 of the liquid has evaporated. Add the stock or broth. Allow it to reduce until there is about a half cup of liquid left in the pan. Taste for seasoning. Depending on the stock or broth you used, you may need salt. Run the reduction through a fine sieve or cheese cloth to remove the onion garlic and raisin pieces.

Notes

  • This sauce is DELICIOUS. I’ve already used it on top of steak, duck and salmon.

  • A little goes a long way. This sauce is rich ... Just a small drizzle was plenty for the steak.

  • If you have leftover’s, put it in the freezer. It freezes well.

Bikini Body Mommy Steak salad

No-Guilt-Nog!

Bikini Body Mommy Healthy Eggnog recipe

There are certain drinks that are synonymous with the Christmas season... The first one that comes to mind for me, is Egg nog! Unfortunately, this creamy holiday beverage is traditionally very high in fat and sugar, and it is often made with rum -- which only adds to the already high calorie content. Well not to worry, my little Egg nog lovers -- I have a solution!

If you happen to love the flavour combination of vanilla, nutmeg, and rum as much as I do, but aren't crazy about gaining weight during the holidays -- then my Bikini Body Mommy NO-GUILT-NOG recipe is for you!

I make mine with rum extract, but if alcohol is a must for your holiday party this weekend, you can swap the extract for rum to make it a "Christmas cocktail."

If you are pregnant, currently breastfeeding, or plain just aren't a fan of drinking raw eggs (Let's face it, who has time to risk getting sick with salmonella during this time of the year?!) *Substitute the raw egg yolks and banana, with 1/2 cup of Fat-free vanilla pudding. The consistency and sweetness will be exactly the same as the original!

Bikini Body Mommy | No Guilt Nog Smoothie

Ingredients:
1/2 cup Coconut milk
1/4 cup Almond Milk
2 Egg yolks 1 tsp Vanilla extract
1/4 tsp Nutmeg (or more if you prefer)
1/2 Banana 1 Scoop Vanilla Protein Powder (OPTIONAL)


Instructions:
1.  In blender, combine 2 egg yolks, and vanilla.
2.  Next add coconut milk, almond milk, and nutmeg.  Blend until well combined.  If you’re using protein powder, add now and blend until smooth.
3.  Next add banana.  Blend until it reaches the desired consistency.
4.  Pour, sprinkle with cinnamon, serve, and enjoy!

***For the alcoholic variation, reduce the coconut milk to 1/4 cup, and add 2 oz. of your favorite rum.

Thanks lovies!!! xx,-B

POST-THANKSGIVING DETOX.

CONGRATULATIONS!  You survived Turkeygeddon ... Now it's back to reality!  If you went as BIG yesterday as I did, then you probably woke up and haven't been feeling your best this morning.  You're not alone, can you say "CARB COMA?!" Arrrgh. Not to worry Bikini Body Mommies, I'm dishing out my top 5 steps to help you detox and ditch the post-Turkey day bloat ... including a brand new fat-burning Bikini Body Mommy Workout!

#1 De-bloat in the Morning

If you woke up feeling sluggish and bloated, then you should start the morning off on the right foot with my favorite de-bloating Super-greens drink that will help to re-regulate your digestion, and get you back on the Bikini Body Mommy flat-tummy track! This "Super-greens" drink is a simple way to not only get a jump-start your daily fiber, omega-3s, and other nutrients for the day, but it also helps with "elimination" (yes, going #2!) to get your bikini mommy body back in balance, and bloat-free!  You only need three ingredients to make it, and don't worry ... the coconut water will help mask the taste of the Super-greens.

Ingredients

4 ounces coconut water
1 teaspoon of
super greens
1–2 tablespoons of chia seeds

Directions

Combine the Super Greens with the chia seeds and the the coconut water, stir for about a minute then  drink it fast!

#2 Make This For Breakfast

Your first Bikini Body Mommy post-Thanksgiving meal should be energizing, and full of detoxifying ingredients to help you feel your best.  Try making this greek yogurt with fresh blue and blackberries.  There are tons of probiotics in the yogurt as well as antioxidants in the berries to help flush the toxins from your body!

#3 Water

Bikini Body Mommy Drink Water

That's right Bikini Body Mommies, good ol' H2O is one of the best ways to help detox your body.  Aim to drink 1 GALLON today -- no if's, and's, or but's! For added benefit, you can throw in a few slices of lemon to help alkalize and flush out even more of the toxins.

#4 Cut out the Sugar, Starchy-Carbs, Salt, and Fat

Heaping globs of gravy, mashed potatoes, pie, ice cream, and butter, butter, butter — Thanksgiving day was all about the fat, salt, sugar, and starchys!  I SERIOUSLY hope you took the advice IN MY LAST POST and GOT RID OF ALL YOUR LEFTOVERS, because now that Thanksgiving is over -- it's time to reset your body! How you ask?  I want you to go back to eating your fresh, clean "Bikini Body Mommy" approved foods as much as possible, which means going avoiding sugar, starchy-carbs, salt, and fat.  When you think detox today, I want you to think fresh produce!  Go for leafy dark greens, beets, carrots and pomegranate to help flush out your system today.

#5 Sweat it out

One of the best ways to cleanse your system is to exercise! Do this Brand Spank'n NEW fat-burning Bikini Body Mommy Challenge workout after your Black-Friday shopping, to sweat it out, re-energize, and detox.  You can put love into it, or hate into it today ...  but it's the same number of reps either way.  You Ready? LET'S DO IT!

A Healthier Thanksgiving?

In less than two days, most of the United States is going to consume more calories in one sit-down meal alone, than they should normally eat in an entire day! Numerous reports have shown that the average American consumes close to 3,000 calories in just one Thanksgiving meal.  When you think of all of the sugar-loaded, buttery side dishes, and desserts that are usually served right beside the turkey, it’s not that hard to figure out how this is possible.

(thus, this marks the end of my recitation of boring census statistics.) 

A Small Glimpse Into Reality...

I LOVE Thanksgiving! It is hands-down my favorite holiday of the entire year, and much of the reason for that is the food! You see I am an Irish girl, which means my utter love for potatoes and subsequent desire to eat them (mashed, baked, fried, roasted, scalloped, etc...), courses so thick through my Irish veins - its almost primal. Thanksgiving is the only guilt-free day of the year that can rationalize my personal mass consumption of them, so I am unwilling to give it up(.)  Let’s face it.  For most of us, Thanksgiving just wouldn’t be Thanksgiving without the tried and true family recipes that have been handed down, generation to generation.  If someone ever tried to replace my great-grandmothers cream cheese, sour cream and milk churned mashed potatoes with a healthier alternative, I’d probably take them out the door they walked in, and shoot them.  Ok... maybe that is a little extreme, but you get the point. DON’T MESS WITH MY POTATOES.

Soooo ... while I have a 101 tips on how to eat clean and stay on track during this very special holiday, more often than not, I’ve found that you ladies aren’t so unlike MYSELF -- in that, you don’t really want to hear them!   NO. What you really want is to be told that you can stuff your face, have dessert -- and go back for seconds.  Well I have good news for you -- YOU CAN. (Time out: put your eyes back in your sockets, and close your mouths -- you heard me correctly!) One day of binging is not going to wreck your diet, or ruin all the blood, sweat, and tears you’ve been pouring into your workouts with me!

It’s all about DAMAGE CONTROL.  If you plan on eating that many calories Thanksgiving day, and enjoying every single one of them (as I do!) -- then you better be prepared to offset them via exercise! My best advice is to a.) start preparing now by ramping up your workouts and b.) you better plan on getting rid of all the leftoversafter your Thanksgiving feast! C'est la vie. I mean it -- All of Them.  I started this post by saying that one day of binging won't ruin your transformation efforts, but three, four, or five days of eating left-overs ABSOLUTELY WILL. And don't think you'll magically muster the will power to avoid devouring them when they're sitting in your fridge calling your name -- you won't. GET RID OF THEM.

Fail to plan, plan to fail -- right?! So, What’s the PLAN?   Don’t worry, I’ve got the specifics covered! -- I’m including a daily workout action plan below to help you stay the course and keep those post-thanksgiving pounds at bay!   And for those of you angelic health-nuts who honestly began reading this post for my promised delivery of some healthy Thanksgiving recipe alternatives -- don’t worry, I’m still including them below. Freaks. J/k .. I LOVE YOU ALL -- even when you make me look bad :)

Without further ado ...

THE RECIPES

Rosemary Sage Quinoa Stuffing

Servings: 10

Ingredients

2 cups quinoa

2 cups vegetable broth

2 cups water

2 small zucchini (cut into 1-inch cubes)

2 carrots (chopped)

1 butternut squash (peeled and diced)

2 stalks celery (chopped)

1 small yellow onion (chopped)

1/2 cup dried cranberries

1/4 cup walnuts (chopped)

1/2 tsp. fresh sage

1/2 tsp. fresh rosemary

1/2 tsp. black pepper

1/4 cup olive oil

1 lemon 

3 bay leaves

Salt, to taste

Directions

1. Boil the 2 cups water with 2 cups vegetable broth and season with bay leaves and salt. Add quinoa and return to a boil.  Reduce heat, cover, and simmer about 20 minutes, until the quinoa absorbs water. Remove from heat, remove bay leaves, and let cool.

2. Meanwhile, heat three tablespoons of oil in a frying pan. Sauté the zucchini, squash, carrots, celery, and onion until slightly browned.

3. Combine the vegetables and quinoa. Drizzle on the remaining one tablespoon of oil. Mix in walnuts, cranberries, sage, rosemary. Grate in lemon peel and squeeze lemon juice to taste.

Cauliflower Mash (instead of Traditional Mashed potatoes) 

Servings: 4

Ingredients

12 cups cauliflower (roughly chopped

1 cup vegatable broth

2 pinches of salt

2 pinces of pepper

Cinnamon 1 pinch

Directions

1. Add all the ingredients to a pot and bring to a boil over medium heat. Reduce heat to low and cover with a tight-fitting lid. Simmer for 15 minutes and then remove from heat. 

2. Purée in a blender or food processor until smooth. Add 1 tablespoon of water at a time if necessary to help get the mixture moving.

** For additional flavoring, try adding your favorite herbs to the mash.

Glazed Sweet Potatoes (instead of Traditional Candied Yams)

Ingredients:

5 sweet potatoes or yams (about 3 pounds)

Nonstick cooking spray

1/4 cup honey

1 tablespoon cornstarch

1 teaspoon cinnamon

2 tablespoon Smart Balance or other light tubbed butter spread

2/3 cup apricot nectar

1/2 cup finely chopped pecans or walnuts, optional

Directions:

1. Preheat the oven to 350 degrees and mist a 9 x 13-inch baking dish with nonstick cooking spray. Put potatoes in a pot with enough water to cover them by 1 to 2 inches. Bring to a boil and cook for 20 to 25 minutes, until tender. When cool enough to handle, peel and cut into 1/2-inch slices and add to the baking dish.

2. Combine remaining ingredients except nuts in a saucepan over high heat and bring to a boil. Boil for 1 minute, stirring. (Mixture will thicken.) Pour over sweet potatoes and top with nuts, if desired. Bake for 30 minutes.

THE WORKOUT PLAN

Alright ladies, we have an extra 3000 calories to burn this week above and beyond our norm -- plan to bring your "A" game -- it's gonna get intense. Make sure you check the blog or Facebook page to get the Bikini Body Mommy "workout of the day" listed on the calendar.  All of the WOD's will be posted by 6AM (EST) the morning of.

Bikini Body Mommy Thanksgiving "Damage Control" Workout schedule:

... Let the count down begin!

xx,-B