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The Dish: Food to Give You Energy Through the Holidays

You know you want it...

Mocka Jumbies and Rum...

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Did you know that you can keep up your energy levels by eating foods high in iron? Good examples are kale and spinach, as well as foods that help you absorb iron, such as citrus and garlic. Iron deficiency can leave you feeling tired? Below is a great energy booster to keep you going through the holidays.

Prep time: 5 minutes. Serves: 12 – 24
1 lb sushi-grade yellow-fin tuna
1 or 2 English cucumbers
Pickled ginger
Soy Sauce

Slice tuna into 1/2-inch cubes. Slice the cucumbers diagonally, and top pieces with a small dollop of wasabi, pickled ginger, tuna, and soy sauce. Place decoratively on serving dish.

The Dish: ‘Tis the Season for Healthy Christmas Recipes

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Prep time: 10 minutes. Cooking time: 15 minutes. Serves: 2
1 Tbsp Extra Virgin Olive Oil
2 (6 oz) pieces of fresh, wild caught salmon
Salt and pepper, to taste

2 Tbsp Extra Virgin Olive Oil
1 medium onion
2 garlic cloves, minced
4 cups kale
2 Tbsp of water
4 cups spinach
Sea salt & freshly ground black pepper, to taste
Juice of 1 lemon
2 oz goat cheese, softened and warm
1/3 cup pine nuts, toasted

Heat olive oil in a medium skillet over medium-high heat. Sprinkle salmon with salt and pepper and add to skillet. Cook about 3 minutes, turn and cook about another 3 minutes. Move to a warmed serving dish.

For kale and spinach. Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent. Add garlic, sauté a moment. Add kale and 2 Tbsp of water and cook for about three minutes. Add spinach. Cook, stirring often for about 3 minutes, until all leaves are wilted; season with salt and pepper. Pour in half of lemon juice and toss to coat evenly before spooning vegetables onto warmed dinner plates. Top each with a piece of salmon, squeeze other half of lemon juice over salmon, then spread with a little goat cheese and top with pine nuts.

Serve immediately.

Positive Energy Through Your Plate

Prep time: 5 minutes. Sitting time: 15 minutes. Chilling time: 6 hours or overnight. Serves: 4 (about a cup each)
2 cups unsweetened almond/coconut milk beverage
1 very ripe banana
¼ cup chia seeds
½ cup each of fresh blueberries, blackberries and raspberries

In a blender, blend the almond milk and banana until smooth.  Pour into a glass jar with lid. Add the chia seeds. Cover and shake well, set aside for 15 minutes. Give it another good shake then add berries, another shake; refrigerate overnight or at least 5-6 hours.

To serve: Divide into 4 attractive wide top glasses, like red wine glasses. Top with a couple of extra berries. Enjoy!

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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

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