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Garlic Lemon Tilapia, Kale Chips, and Cucumber Salad

Tabitha Helms

Cooking for one is not nearly as fun, but for those of us that love to cook and don't want to resort to a microwave meal that tends to be not as healthy anyway, this combination is a good one for a night in. Gear up, this recipes got not one, not two, but THREE recipes for you to try out: Garlic Lemon Tilapia, Lemon Kale Chips, and Refrigerated Cucumber Salad! I had individually frozen, tilapia fillets in the freezer and some kale and cucumbers from our weekly, Urban Fresh Delivery box, so I pulled up my Healthy Eating pinboard and found some good ones!


Garlic Lemon Tilapia By Shruti's Dilectable Dilites


1 tilapia fillet, (defrosted if frozen) 2 cloves garlic, grated 1/2 T butter 1 T lemon juice 1 tsp parsley 1/4 tsp oregano (opt.) salt and pepper to taste


Preheat oven to 400°. Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add all but 1/4 T of the lemon juice, shut off flame, and remove from heat. Spray the bottom of a baking dish lightly with cooking spray and remaining 1/4 T of the lemon juice. Place the fish on top and season with herbs, salt, and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley for garnish Bake at 400° until cooked, about 15 minutes. (or until semi-golden)


Lemon Kale Chips By Elana's Pantry


1 bunch kale, washed 2 T olive oil 2 T lemon juice 1/4 tsp salt


Cut stems off kale leaves and discard. Chop leaves and toss with olive oil, lemon juice, and salt. Spread out on a cookie sheet. Bake at 350 degrees for 10-15 minutes.

I like mine really crispy, so I'll cook them a little longer than that. They should shrivel up and turn a darker color. You can feel them, they don't stay hot for too long, and determine if they're crispy enough for you. You can take the cooked ones off and put the others back in for longer.


Refrigerated Cucumber Salad By Recipes We Love


4 thinly sliced cucumbers 1-large  sliced red onions 1-large  sliced green bell  peppers (or color of your choice) 1-tbsp salt 2-cup white vinegar 1 1/2-cups sugar 1-tsp celery flakes (opt.) 1-tsp red pepper flakes


Mix cucumbers, onions, peppers and salt; set a side. Put vinegar, sugar, celery flakes and pepper flakes  in a pot and bring to a boil. Once mixture comes to a boil remove from heat and  add 2 handfuls of ice until melted. Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar) Pour mixture over cucumbers,  store in refrigerator.

Will keep up to 2 months