GF Pepita and Herb Crusted Tilapia

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Mother Nature has some attachment issues to winter but I think spring has finally sprung here in the Midwest. The temp usually likes to linger in the mid 50’s around March/April but this weekend we finally hit, and surprisingly stayed, in the 70’s and I could not be more excited. I say this at the start of every new season, but I really do adore spring. The colors, the freshness, the changing menus and wardrobe, I love it all.

Last week I had my first appointment with a naturopath and in an effort to sort out a few health issues, we agreed that it was best for me to cut out most gluten and grains. I’ve done two rounds of Whole30 so this wasn’t really startling or scary for me to do. Luckily I had a few recipes up my sleeve that I was more than ready to adjust to fit my new lifestyle.

To make the crust for this tilapia, all I did was grind up some pepitas and Simple Mills crackers, tossed in some parsley and seasonings, added some garlic, then threw it on the fish before I popped it in the oven and finally topped it off with some parmesan because why not. This tilapia is not only easy and quick to make, but the pumpkin seeds help to give the dish an extra nutritional boost.

Let’s break it down:
Pumpkin seeds are a great source of magnesium; just two tablespoons contains a quarter of the daily recommended amount. Responsible for over 300 enzymatic reactions in the body, magnesium is essential for muscle function and aids in the metabolism of food and synthesis of protein and fatty acids. Increasing magnesium intake not only benefits the heart, but can even decrease the risk of developing type 2 diabetes.*

Let’s get into it:

Directions:
Preheat the oven to 400° and line a baking sheet with aluminum foil. Grind the pumpkin seeds and crackers in a food processor. Pour mixture into a small bowl and add parsley, salt, pepper, and onion powder. Mix and set aside.

Drizzle avocado oil on each tilapia filet and rub to coat both sides, then season with salt and pepper. Add 1/4 tsp. crushed garlic to each tilapia filet then generously top with crumb mixture. Lightly spray the tops of each filet with avocado oil spray.

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Bake for 15 minutes or until cooked through. Once fish is cooked, remove from oven and top each filet with 1/2 tsp. parmesan cheese. Change oven setting to broil and place fish back in oven for 1 minute; keep an eye on it to ensure crust does not burn.

*Source: Medical News Today

Cinnamon Roll Muffins

dsc_0678If there’s one thing I can’t get enough of during the fall season it’s cinnamon. I love the smell of it, I love it added to foods and I especially love it in my coffee. Once October 1st rolled around I went into full fledged cinnamon mode. First up on my list were these muffins. Now don’t get me wrong, I love a good cinnamon roll, but I don’t always have the patience to make them from scratch nor do I want to eat anything that comes out of a pop open can. Enter cinnamon roll muffins – the perfect combination of quick and indulgent. These are so much easier to make and take only about half an hour from start to finish.

Yield: 12 muffins
Ingredients:

  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup organic cane sugar
  • 3 tablespoons melted butter, slightly cooled
  • 1 egg
  • 1 cup skim milk

Cinnamon Swirl Mix

  • 1 cup brown sugar, loosely packed
  • 3 teaspoons ground cinnamon
  • 1 cup chopped walnuts
  • 3 tablespoons melted butter, slightly cooled

Cream Cheese Glaze

  • 2 ounces reduced fat cream cheese, softened
  • 2/3 cup powdered sugar
  • 4 teaspoons skim milk
  • 1/4 teaspoon pure vanilla extract

dsc_0664Directions:

  1. Preheat oven to 400 degrees Fahrenheit. Add 12 liners to a muffin tin and lightly spray with cooking oil.
  2. Combine and whisk dry ingredients in a large bowl; set aside. In a smaller mixing bowl, combine butter, egg, and skim milk and whisk until combined. Add the wet mixture to the dry ingredients and mix until just combined.
  3. In a separate bowl, mix all cinnamon swirl mix ingredients. Gently fold half of the mixture into the muffin batter.
  4. Spoon 2 tablespoons of batter into each muffin tin and top with remaining cinnamon swirl mix. Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 5 minutes. Transfer to a wire baking rack and allow to cool completely.
  5. While muffins are cooling, mix together glaze ingredients. Once combined, drizzle over muffins.
Recipe adapted from: Some the Wiser