was successfully added to your cart.

Welcome to another Batch Cooking blog post with some old and some new recipes. This week I had to make my rubs all over again so it took me three hours to make everything. 

I did make A LOT of rubs for the rest of the month so my next few weeks shouldn’t be as long.

The first recipe I made was the Turkey Burgers which I also made last week. You can find that post here.

If you’d like MORE amazing recipes, don’t forget to pick up my cookbook that most of these recipes are from plus it includes a ton of HOW-TO cook tips, techniques and more:

Metabolism Boosting Cajun Spice Rub
 
Author: Flavia Del Monte
Serves: 3⁄4 cup
Ingredients
  • 1⁄4 cup paprika
  • 3 tablespoons ground black pepper
  • 1-3 teaspoons cayenne (depending on your spice preferences)
  • 1 tablespoon dried thyme
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1⁄4 cup or less Aztec salt
Instructions
  1. Mix all ingredients together in a large bowl.
  2. Stir well with a fork to combine evenly.
  3. Store in a cool, dry place in an airtight container. Rub will keep for up to 3 months.
Serving size: 3/4 cup Calories: 128 Fat: 4g Carbohydrates: 28g Protein: 6g
Fresh Herbs Marinade
 
Author: Flavia Del Monte
Serves: 4 Servings
Ingredients
  • 1 handful fresh herbs (we used basil), stems removed and leaves chopped
  • Zest of a lemon
  • 2 garlic cloves, minced
  • 1 tablespoon + 1 teaspoon olive oil
  • Salt and pepper
Instructions
  1. Whisk together marinade ingredients in a large bowl.
  2. Add 4 portions of any protein. Chicken, pork and fish work especially well with this marinade.
  3. Freeze marinated protein portions for later, or refrigerate overnight. Marinade will keep for 1-2 days in the fridge.
Calories: 45 Fat: 4g Carbohydrates: 1.5g Protein: 0g
Fresh Lemony Fish with Dill
 
Author: Flavia Del Monte
Prep time:
Cook time:
Total time:
Serves: Depends on amount of fish used
Ingredients
  • White fish of choice
  • 1⁄4 cup chopped dill
  • 1 lemon, zested then sliced
  • 1 tablespoon oil
  • Sea salt & black pepper
Instructions
  1. Line baking dish with lemon and place fish in the center.
  2. Drizzle with lemon zest.
  3. Sprinkle lemon zest, dill, salt and pepper.
  4. If using foil pouches to cook, fold foil over the fish to cover and seal.
  5. Bake at 350F for 15 – 20 minutes, according to size of fish.
Calories: 116 Fat: 5.5g Carbohydrates: 1g Protein: 22.5
Cilantro-Lime Cauliflower Rice
 
Author: Flavia Del Monte
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1 head of cauliflower, cut into florets
  • 1 tablespoon organic butter or ghee
  • 1 lime, juiced and zested
  • 1⁄4 cup fresh cilantro, chopped
  • Pinch of sea salt and pepper
Instructions
  1. Pulse, process or grate cauliflower until you see it looks about the size of rice.
  2. Heat butter in a large skillet. Add rice and sauté until golden brown.
  3. Season with salt and pepper. Stir in fresh cilantro and zest. Finish off with lime juice before serving.
Calories: 89 Fat: 5g Carbohydrates: 8g Protein: 3g
Notes
Make extra veggies and chop them up after cooking for a frittata filling.[br][br]Enjoy these as a side to any protein, or add grilled and sliced fajita flank steak over top when serving onto each dinner plate.
Fajita Spiced Flank Steak
 
Author: Flavia Del Monte
Prep time:
Cook time:
Total time:
Serves: 3-4 Servings
Ingredients
  • 1 large flank steak (about 1⁄4 -1⁄2 lb per person total)
  • 3 tablespoons oil
  • 3 tablespoons coconut aminos
  • 2 teaspoons Dijon mustard
  • 1 tablespoon minced garlic
  • 1⁄2 cup Fajita Spice Mix (see page 108 of Flavilicious Cooking for recipe)
Instructions
  1. Mix all ingredients except for Fajita Spice Mix together and pour over steak. Marinate 3 hours in fridge or up to overnight. <br>
  2. Scatter half of the Fajita Spice Mix evenly over a large dinner plate. Take marinated steak and place onto spice mixture covered plate, pressing down to coat the underside with the spice mix. Flip and repeat with the remaining 1⁄4 cup of spice mix.
  3. Ideally, you should bring your marinated steak up to room temperature before grilling (20-30 minutes).
  4. If broiling, broil 4 minutes per side, on top rack with the oven closed for medium rare.
  5. Let rest 3-5 minutes before slicing very thin (5mm) against the grain (perpendicular to the natural lines in the steak).
Calories: 224 Fat: 10g Carbohydrates: 28g Protein: 14.5g
 
Fajita Spiced Vegetables
 
Author: Flavia Del Monte
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 3 tablespoons oil
  • 1⁄2 red onion, sliced (about 1 cup)
  • 1 cup mushrooms, trimmed and sliced
  • 1 tablespoon garlic, minced
  • 1 small red bell pepper, seeded and sliced (about 1 cup)
  • 1 small orange bell pepper, seeded and sliced (about 1 cup)
  • 1 small zucchini, cut into thirds lengthwise and sliced into small strips (about 2 cups)
  • 1 small summer squash (yellow zucchini), prepared the same way (about 2 cups)
  • 1-2 tablespoons Fajita Spice Mix (see page 108 of Flavilicious Cooking for recipe)
Instructions
  1. Heat oil in a large sauté pan, preferably a good quality nonstick. Add onions and sauté over medium / medium-low heat until translucent and sweetened (about 5 minutes).
  2. Add mushrooms and sauté until softened (5 minutes). Add garlic and spice mix, sauté until fragrant, ensuring not to burn garlic (1 minute).
  3. Add remainder of ingredients and sauté, tossing continuously, just until softened, but with some crunch remaining (about 5 minutes).
  4. Can be enjoyed right away or cooled and re-warmed in the oven at 300F for 10-12 minutes.
Calories: 153 Fat: 10.5g Carbohydrates: 15.5g Protein: 2g
Notes
Make extra veggies and chop them up after cooking for a frittata filling.[br][br]Enjoy these as a side to any protein, or add grilled and sliced fajita flank steak over top when serving onto each dinner plate.
Herb & Garlic Marinade Skewers
 
Author: Flavia Del Monte
Serves: 4 Servings
Ingredients
  • 3-4 chicken breasts
  • Fresh Herbs Marinade from the recipe above
Instructions
  1. Trim chicken breasts of any fat and cube into 2”x2” pieces.
  2. Toss well with marinate and let sit on counter for 30 min, or in fridge for at least 4 hours. Overnight is even better.
  3. When ready to grill, skewer 3-4 pieces of chicken onto each skewer. Let kebabs sit for 30 minutes before cooking, if coming straight from fridge.
  4. Line your kebabs up onto a foil lined bake sheet. Cover exposed skewer sticks with foil. Turn oven broiler on and make sure rack is set to top position.
  5. Transfer kebabs to oven and broil for 3-4 minutes per side. Chicken kebabs will be golden and juices will run clear when cooked through. It is best to slice into one of the thickest ones to check for doneness.
Calories: 330 Fat: 6g Carbohydrates: 7g Protein: 34g
Notes
Double the recipe and freeze the extra (raw) marinated kebabs in individual portion sizes. They will thaw over 2 days in the fridge and the marinate will be absorbed as the kebabs thaw.[br][br]Cook chicken kebabs and grilled veggies all at once and enjoy on pita throughout the week. This recipe also works great with salmon, halibut, beef, lamb and pork.

Author Flavia

More posts by Flavia

Join the discussion 2 Comments

  • BELEN BRION says:

    THANK YOU FOR SHARING THIS HEALTHY RECIPES AND EASY TO MAKE FOOD.
    IT’S GREAT. I WILL FOLLOW THIS RECIPE AND ENJOY THIS DELICIOUS FOOD.
    THANKS AGAIN. TAKE CARE & GOD BLESS. .

  • Sounds delicious and healthy. Surely going to try this recipe. Thank you for sharing this with us!

Leave a Reply