May 25, 2020

Tilapia Filets with Cilantro

The anti-inflammatory properties of fresh cilantro, ginger, and olive oil help keep skin looking young. I prefer to make this recipe using tilapia fillets, though you can substitute any firm, whitefish fillet. Using banana leaves to wrap the fillets will impart the full flavor of the fish, but the use of aluminum foil alone will also work. SERVES 2 Ingredients 2 banana leaves 2 tilapia fillets Sea salt and ground pepper to taste 1 lemon, cut in half and sees removed 1/2 cup seeded and sliced tomato 1 Tbs. peeled and thinly sliced gingerroot 1/4 cup chopped onion 2 Tbs. […]
April 2, 2019

Whitefish with Turmeric

This is another of my cross-cultural wonders. It’s like a veal scaloppini, but substituting fish for meat and marinating it in turmeric juice makes this dish much more healthful. The Omega-3s in the fish are great for skin hydration and elasticity, and turmeric is known the world over for its amazing anti-inflammatory benefits. Tilapia fillets work best because they’re so thin and cook quickly, but you can use other thin whitefish fillets if you prefer. Serve these fillets over my Whole-Wheat Garlic Noodles. Serves 4 Ingredients 1/3 cup Fresh Turmeric Juice 2 Tbs. mirin (seasoned rice wine) Sea salt and […]
April 18, 2018

Tilapia Goes Green With Dill and Baby Kale

Tilapia is a delicious fish that pairs well with seasonings and flavorful ingredients.  Dill has been used for culinary and medicinal purposes for hundreds of years. It’s strong, tangy, appetizing flavor is perfect for this recipe. Among its many health benefits, dill is also known for its ability to boost digestion. When paired with garlic and kale, dill adds just the right touch of excitement to this dish. Squeeze additional lemon over the fish just before serving. Delicious with rice or quinoa. Roasted Tilapia with Dill and Garlicky Baby Kale Ingredients: 2 Tbs. unsalted butter, melted and slightly cooled Zest and […]
August 27, 2016

Why My Recipes Are So Easy Peasy

I originally came up with this concept for FoodTrients when I was writing a magazine column for people over 50. The magazine is called Life After 50 and my column was called “Eating Well Over 50.” I wrote it for six months and it got me started cooking again and taking photographs for my first cookbook (The Age GRACEfully Cookbook). I know that people are busy and while they want food that tastes good and is good for them, they don’t have a lot of time. So I created recipes that are easy to make AND delicious. Almost every single one […]