Tag Archives: balsamic

Seafood

Barramundi with Balsamic Cherry Tomatoes

We just got back from a weekend trip to Chicago to visit family and friends. Unfortunately, the weather gods hated us, and it rained every day of our trip…and because we were stuck inside all day, our weekend turned into an eating extravaganza.

Now, as a food-lover, I really shouldn’t complain because everything we ate was delicious…but let’s just say I am ready for a detox. There is only so much deep-dish pizza, burgers, and pasta my tummy can handle.

Barramundi with Balsamic Cherry Tomatoes Recipe

I am excited to get back into my healthy groove this week. On the menu: lots of lean proteins and vegetables. This Barramundi with Balsamic Cherry Tomatoes hits all the marks: protein-packed, flavorful, healthy, and weeknight fast!

Barramundi with Balsamic Cherry Tomatoes Recipe

We love this dish so much, we made it twice in one week. I find my barramundi filets in the frozen section at Whole Foods. If you can’t find them, halibut or another mild white fish would work just as well for this recipe.

Barramundi with Balsamic Cherry Tomatoes Recipe

One important word of advice: DON’T skimp on the basil at the end. It makes every bite delectable and this dish couldn’t be the same without it.

Enjoy!

 

Barramundi with Balsamic Cherry Tomatoes Recipe
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 2 Tablespoons olive oil, divided
  • 2 (6-ounce) barramundi fillets
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 1 cup cherry tomatoes
  • 3-4 garlic cloves, minced
  • 2 Tablespoons balsamic vinegar
  • ⅛ cup chopped fresh basil
Instructions
  1. Heat a large nonstick skillet over medium-high heat. Add 1 Tablespoon of the olive oil to the pan. Sprinkle fish with a pinch each of the salt and pepper.
  2. Add fish to pan and cook about 4 minutes on each side, until fish flakes easily with a fork. Remove fish from pan and keep warm.
  3. Add remaining Tablespoon of oil to pan. Add cherry tomatoes and sauté for 3 minutes. Add the garlic and saute for an additional minute. Next, add the balsamic vinegar and cook for 1 more minute or until tomatoes begin to burst. Stir in half of the basil. Season with salt and pepper.
  4. Serve tomato mixture with fish. Garnish with additional basil.
Notes
Recipe adapted from Cooking Light
 

Barramundi with Balsamic Cherry Tomatoes and Basil Recipe ll Easy, Healthy, and Gluten-Free. Perfect for a quick weeknight dinner at home! ll www.littlechefbigappetite.com

Gluten-Free Salads

Tomato Basil Vinaigrette

Basil.

Basil. Basil. Basil.

Baaaaaaaaaaaaaaaaaaasil! Just a small whiff of this delightful herb makes me so darn happy. Doesn’t it just remind you of summer? If I could, I would probably put fresh basil on everything. Yes, even in sweet treats! Have you ever had strawberry-basil ice cream? It is INCREDIBLE.

Tomato Basil Vinaigrette Recipe

I purchased a large bunch of fresh basil at Whole Foods this weekend with the intention of using it in a summer pasta dish this week. Luckily, I had so much extra so I was able to experiment a bit with a basil vinaigrette. We eat a lot of salads in our house, so we like to change up the dressings fairly regularly to prevent eating the same thing all the time.

Tomato Basil Vinaigrette Recipe

I’ve always loved the combination of tomato + basil + mozzarella + balsamic, so I knew those flavors would make a delicious vinaigrette (minus the mozzarella, of course….that would be weird). I never thought to put tomatoes in a vinaigrette before, but we had a handful of yellow cherry tomatoes sitting on our counter, so I thought, “Why not?” and just went for it.

The result? A serious winner!

Tomato Basil Vinaigrette Recipe

This dressing is slightly chunky, so you end up with delicious tastes of basil and tomato in every bite. I served it with a simple salad of mixed greens, tomatoes, roasted red pepper, and feta, but I think it would taste great with almost anything you can throw together!

 

Tomato Basil Vinaigrette
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 5 cherry tomatoes
  • ½ cup fresh basil, chopped
  • 2 teaspoons shallot, minced
  • 1 small garlic clove, chopped
  • 1 teaspoon dijon mustard
  • 2 Tablespoons balsamic vinegar
  • ½ teaspoon honey (optional)
  • 2 Tablespoons extra-virgin olive oil
  • Salt and Pepper
Instructions
  1. In a mini food processor or blender, combine the tomatoes, basil, shallot, garlic, dijon, balsamic, and honey. Blend for about 30 seconds. You may need to scrape down the sides of the blender half way through and continue blending. Add the olive oil and blend for about 10 more seconds or until desired consistency. Season with salt and pepper to taste.
 

Eats Lately

What I Ate Thursday

I love when bloggers share their daily eats because I always get inspired with new meal and snack ideas. Today, I am jumping on that bandwagon and showing you what I ate Thursday!

Yesterday morning, my alarm clock went off at 5AM and I forced myself out of bed. After quickly getting ready, I ran to the gym and conquered a tough back and bicep workout. By the time I got home, my body was HUNGRY, so after a speedy shower I rushed to the kitchen to make this delicious protein shake:

Protein Shake

In the mix was: 1 cup unsweetened vanilla almond milk, 3 large ice cubes, 1/2 frozen banana, 1 scoop chocolate egg-white protein powder, and 2 teaspoons of instant coffee. I love adding instant coffee to my morning shakes now because I get a good dose of protein and caffeine all at once! I chugged half of the shake and brought the rest in the car with me to finish on my way to work.

Protein Shake - Little Chef Big Appetite

A few hours later, my tummy started rumbling, so I grabbed a Kind Bar from my desk drawer (where I stash all my snacks!) I am hooked on this flavor, Peanut Butter Dark Chocolate + Protein = YUM!

Kind Bar - Little Chef Big Appetite

For lunch I had a delicious salad that I packed and photographed the night before. I combined pulled chicken breast from the slow cooker, sliced strawberries, apples, toasted pecans, and a delicious new balsamic vinegar to create this bad boy. (All of this was thrown into plastic tupperware to transport to work).

Lunch Salad - Little Chef Big Appetite

As I was taking these pictures on Wednesday evening, I found the best lighting was actually on our living room floor, so Bessie ran over to get in on the action. She was incredibly well-behaved. Instead of lunging at the chicken, she just sat patiently waiting for me to pet her. I was shocked! What dog sees chicken in a bowl on the floor and doesn’t think it is for them? Little Bessie is getting pretty darn smart…

Salad and Bessie - Little Chef Big Appetite

Around 4 o’clock on Thursday my usual hunger rolled in, so I grabbed a quick snack of plain Greek Yogurt with blueberries and my Cardamom Granola. I pretty much eat this combo every day now and I am far from sick of it!

Greek Yogurt - Little Chef Big Appetite

Travis was out for a work event last night and by the time I got home I had no desire to cook myself a “real” meal, so I ended up having breakfast for dinner. I made my favorite protein pancakes and topped them with Justin’s Maple Almond Butter. No complaints here. I was a happy camper!

Protein Pancakes - Little Chef Big Appetite

Looking back on it, almost everything I ate yesterday was “breakfast” type food. Not that I care because that is my favorite meal of the day!

Well, that about sums it up. What was your favorite meal you ate yesterday?

 

 

Please note: I am not a registered dietitian. What works for my diet may or may not work for yours. Please consult your doctor with any nutrition or diet concerns.