the rock star diet | Official JES Website

BAKED MISO COD WITH WATERCRESS AND SESAME CARROT DRESSING

Ingredients:

-1 pound cod
-¼ cup water
-¼ cup miso paste
-1 teaspoon tamari sauce
-4 tablespoons MIrin
-2 tablespoons coconut oil
-½ teaspoon sesame oil
-1 bunch thin asparagus end cut
-½ eggplant sliced into thin strips
-Hımlayan salt to taste
-Black pepper to taste
-1 teaspoon toasted sesame seeds

Instructions:

1) Preheat oven to 400 degrees. In a saucepan combine water, miso paste, mirin, tamari sauce, and bring to a boil. Stir until the miso dissolves.

2) Lightly coat a ceramic dish with a teaspoon coconut oil. Arrange the thin asparagus and eggplant sticks on the sides of the ceramic dish, add a pinch of pink salt and a pinch of black pepper and bake for 7 min. Set aside.

3) Cut the cod into 4 pieces pat dry and place in the middle of the ceramic dish and coat with the Miso paste. Bake in the oven for about 12 minutes. Check the fish is light and flakey.

WATERCRESS SALAD WITH SESAME CARROT DRESSING

-½ cup White miso
-6 tablespoons grapeseed oil
-¼ cup grated peeled carrot
-2 tablespoons finely grated peeled ginger
-2 tablespoons unseasoned rice vinegar
-4 teaspoons toasted sesame seeds
-2 teaspoons toasted sesame oil
-2 teaspoons honey
-2 tablespoons Lime juice
-handfuls of watercress salad

Instructions:

1) Put all ingredients into a mini blender and blend until smooth. Serve on watercress salad.

ZUCCHINI RAVIOLI WITH HEIRLOOM TOMATOES, BASIL, AND THYME

December 22, 2017

rock star diet, the rock star diet, zucchini ravioli

ZUCCHINI RAVIOLI WITH HEIRLOOM TOMATOES, BASIL, AND THYME

Ingredients:

-2 plum tomatoes, sliced
-1 cup heirloom cherry tomatoes, cut in half
-1 garlic clove, minced
-Light extra virgin olive oil
-2 tbsp balsamic vinegar
-3 tbsp fresh basil, chopped
-1 cup nonfat ricotta cheese
-½ cup grated parmesan cheese
-3 medium-sized green zucchini and summer squash, cut evenly lengthwise on a mandolin
-4 sprigs fresh thyme
-Himalayan salt and pepper to taste
-Red Pepper Flakes (optional)

Instructions:

1) Preheat oven to 400 Degrees. Slice plum tomatoes and halve cherry tomatoes. In a large baking dish arrange tomatoes. Set aside.

2) Slice zucchini on a mandolin into thin strips and lay on a paper towel to drain the water. Sprinkle with a little salt and pepper.

3) In a medium-sized bowl combine the nonfat ricotta cheese, chopped basil, parmesan cheese, pinch of salt and cracked black pepper.

4) On a cutting board lay out two zucchini slices to form an X.
Spoon a nice amount of the ricotta filling into the center of the zucchini X and wrap the bottom ends together and then the other ends to complete the package. You can then secure them closed with a tooth pick. Continue until all the filling and zucchini slices are gone.

5) Add a tablespoon of olive oil to the bottom of the large baking dish. Arrange the zucchini ravioli and the tomatoes, then drizzle with the remaining olive oil, chopped basil, and thyme.

6) Bake for 25 minutes. Remove, drizzle a little balsamic vinegar, and serve warm. For a little zing add red pepper flakes. YUM!

CHILI LIME SCALLOP JICAMA TACOS

July 21, 2017

scallop tacos, the rock star diet

CHILI LIME SCALLOP JICAMA TACOS

This has to be one of my favorite meals to make for friends on a warm summer night! The jicama “taco shells” act as a substitute for fried taco shells with all the crunch but none of the fat. The bright flavors of the chili lime scallop marinade will have you asking for seconds and thirds!

Ingredients:

-½ to a pound sea scallop
-1 medium sized jicama, peeled
-1 tsp paprika
-1/2 tsp chili powder
-1/2 tsp cumin
-pinch salt & pepper
-1 lime
-1 avocado, cubed
-1 mango chopped
-handful of cilantro, finely chopped
-half head of red cabbage, chopped

Sriracha Vegenaise

-½ cup Vegenaise
-1 tsp sweet chili sauce
-1 tbsp Sriracha
-1 tsp lemon juice
-dash of onion powder

Instructions:

1) Dry the scallops with a paper towel. In a medium bowl add the scallops, juice of one lime, paprika, chili powder, cumin, salt & pepper and combine. Let scallops marinate ½ hour in the fridge.

2) Heat olive oil in a skillet over medium high. Add scallops and sear 3 minutes on each side. Remove to cool.

3) Slice jicama into thin “taco shell” rounds. The easiest way to get a thin slice is to use a large mandoline or carefully use a serrated knife.

4) To make Sriracha vegenaise add all ingredients to a bowl and combine thoroughly. Let chill in the fridge for at least 10 min.

5) To assemble tacos arrange the scallops on jicama slices and top with avocado, mango, cilantro, red cabbage. Then drizzle with sriracha vegenaise. Enjoy!

Serves 2

ULTIMATE WATERMELON SALAD

June 24, 2017

the rock star diet, Ultimate Watermelon Salad

ULTIMATE WATERMELON SALAD

Nothing screams summer more than ripe, juicy watermelon eaten outside on a warm day. My Ultimate Watermelon Salad will give you all the summer feels! Packed with tons of fresh flavor it is nearly impossible to have just one serving.

Ingredients:

-1 small chilled seedless watermelon, cubed
-1 cup jicama, cubed
-8 oz of light feta, cubed
-1 avocado cubed
-1 large English cucumber, seeded and chopped
-½ cup of mint
-½ cup of basil
-2 tbsp lemon juice
-Juice Of 2 Limes
-Sea Salt To Taste
-2 tbsp light olive oil
-Cayenne pepper to taste (optional)
-Balsamic glaze (optional for topping)

Instructions:

1) Add all prepped ingredients to a large mixing bowl. Toss lightly as to not break up the feta but till fully combined.

2) Chill in the refrigerator for 20 mins then serve immediately. Top with balsamic glaze to really take this dish over the top! Enjoy 🙂

HOMEMADE POKE BOWLS

May 11, 2017

HOMEMADE POKE BOWLS, poke, recipe, rock star diet, the rock star diet

HOMEMADE POKE BOWLS

Anyone who knows me, knows I LOVE fresh poke. So I always have the super simple ingredients on hand to quickly whip up a healthy and delicious lunch!

Ingredients:

-2 lbs sushi grade Tuna, cubed
-½ cup shredded carrots
-½ cup shredded purple cabbage
-1 scallion, sliced finely
-½ tsp freshly grated ginger
-½ cup lite soy sauce / or aminos
-1 tsp toasted sesame oil
-½ crushed red pepper flakes
-1 tsp Hawaiian sea salt
-1 tbsp black sesame seeds
-4 cups cooked brown rice
-2 cups spring mix salad
-1 avocado, cubed
-2 tbsp cilantro, chopped

Instructions:

1) In a large glass bowl add ahi tuna, scallion, ginger, soy sauce, sesame oil, red pepper flakes, sea salt, and black sesame seeds. Toss until tuna is completely coated. Cover with plastic wrap and refrigerate for at least 30 minutes. I like to squeeze a little lime on top as well.

2) Place brown rice and salad mix into serving bowls and top with poke mixture. Add carrots, cabbage, avocado, and cilantro. Serve with soy sauce or a nice ponzu and sriracha. On and don’t forget the chopsticks, ENJOY!

PARMESAN BASIL CRISPS WITH ITALIAN TOMATO SALSA

April 13, 2017

PARMESAN BASIL CRISPS WITH ITALIAN TOMATO SALSA, recipe, rock star diet, the rock star diet

PARMESAN BASIL CRISPS WITH ITALIAN TOMATO SALSA

If you are craving a garlicky, rich, crunchy bruschetta but fretting on all the carbs (summer is coming) then this is your perfect quick fix. My parmesan crisps dipped into a fresh and bright Italian tomato salsa will have you coming back for more and more.

Parmesan Basil Crisps

Ingredients:

-5 once container shredded parmesan
-3 tbsp fresh basil, finely chopped
-1 tsp garlic powder

Instructions:

1) Preheat oven to 350 degrees. Line a cooking sheet with parchment paper.

2) Combine the shredded parmesan with fresh basil and garlic powder. Scoop 1 tbsp at a time of the parmesan mixture onto cookie sheet and spread out into thin round circles.

3) Bake for 5 minutes. The trick is to watch them carefully until they become a light golden color. Remove and cool. Transfer to a plate and repeat until all the crisps are made.

Italian Tomato Salsa

Ingredients:

-5 plum tomatoes, diced
-1 tbsp light olive oil
-1 tbsp red onion, minced
-1 garlic clove, minced
-juice of 1 lime
-2 tbsp fresh basil, chopped
-salt and pepper to taste

Instructions:

1) Combine all ingredients in a bowl.

2) Let salsa marinate in the fridge for 15 minutes. Serve with my Parmesan Basil Crisps or on toasted baguette slices.

Enjoy!

EXTRA CRISPY BUFFALO CAULIFLOWER BITES

September 28, 2016

EXTRA CRISPY BUFFALO CAULIFLOWER BITES, JES, the rock star diet

EXTRA CRISPY BUFFALO CAULIFLOWER BITES

My healthy vegetarian spin on “fried chicken wings with ranch” has spicy bold flavor and a crunch that doesn’t disappoint! Dip into my creamy dipping sauce for an appetizer that will please anyone.

Ingredients:

-1 head of cauliflower, large
-1 egg
-½ cup almond flour
-1 cup brown rice flour
-1 tsp garlic salt
-1 tsp paprika
-½ teaspoon black pepper
-2 pinches of salt

Buffalo Sauce Ingredients:

-1 tsp Worcestershire sauce
-½ cup Hot pepper sauce
-1 tsp maple syrup
-Creamy Dipping Sauce:
-1 cup non fat sour cream
-½ clove minced garlic
-¼ cup diced green pepper
-1 tsp fresh lemon juice
-Pinch black pepper
-Pinch pink Himalayan salt

Instructions:

1) Preheat oven to 400 degrees. Line cookie sheet with parchment paper.

2) Chop head of cauliflower into small / medium florets. Mix all dry ingredients together in a bowl.

3) In another bowl whisk together 1 egg with 2 egg whites.

4) Dip cauliflower pieces into eggs and then into dry mixture. Lay each piece on lined cookie sheet. Repeat until you have as many as you can fit. Bake for 20–25 minutes turning once until some of the edges turn a nice golden color

5) Transfer the baked cauliflower to a bowl and gently toss with buffalo sauce till coated. Serve with creamy dipping sauce.

ENJOY!

VEGAN RED QUINOA SALAD WITH CILANTRO LIME DRESSING

September 15, 2016

CILANTRO LIME DRESSING, JES, the rock star diet, VEGAN RED QUINOA SALAD

VEGAN RED QUINOA SALAD WITH CILANTRO LIME DRESSING

My super healthy Red Quinoa Salad is full of bright fresh flavor. Feel free to sub. in different veggies depending on your taste or the season. The Cilantro Lime dressing is great on everything!

Salad Ingredients:

-1 cup dry red quinoa
-1 can black beans, rinsed and dried
-1 red pepper, diced
-¼ cup fresh cilantro
-1 cup cooked corn
-1 small avocado, diced
-1 medium sweet white onion
-1 small jalapeño

Dressing Ingredients:

-1/3 cup fresh lime juice
-1 garlic clove, minced
-¼ cup cilantro
-¼ cup light olive oil

Instructions:

1 ) Prepare quinoa as directed (usually 2 cups water to 1 cup dry). Bring water to a boil and simmer for 20 min until light and fluffy. Cool.

2) Chop the red pepper, avocado and jalapeño (make sure to cute the inner seeds out). In a mini food processor combine onion, cilantro and garlic so there is an even chop.

3) Wash and drain the black beans. In a big bowl add fluffed quinoa, beans, diced vegetables, corn, cilantro onion mixture and toss.

4) For dressing whisk together lime juice, garlic, chopped cilantro and ¼ cup light olive oil. Drizzle on the salad mixture and then thoroughly toss. Add salt and pepper to taste.

5) Refrigerate for at least an hour to let flavors marry. Serve as a side dish or on a leafy green salad topped with diced avocado.

GRAPEFRUIT DETOX REFRESHER

August 25, 2016

GRAPEFRUIT DETOX REFRESHER, JES, the rock star diet

GRAPEFRUIT DETOX REFRESHER

My Grapefruit Detox Refresher is not only Ph balancing but helps in digestion, promotes clear skin and boosts energy! This is my secret weapon to looking and feeling amazing.

Ingredients:

-juice from 2 big grapefruits
-4 tbsp organic apple cider vinegar
-3 cups spring water
-a tray of ice cubes
-2 tbsp honey (if needed)

Instructions:

Combine all ingredients in a big pitcher and enjoy up to three glasses a day!

Recipe can be doubled.

BAKED PLANTAINS CHIPS WITH SRIRACHA HONEY SAUCE

August 15, 2016

BAKED PLANTAINS CHIPS, JES, SRIRACHA HONEY SAUCE, the rock star diet

BAKED PLANTAINS CHIPS WITH SRIRACHA HONEY SAUCE

Are you are craving something crunchy but not wanting the fat and calories that accompany potato chips? My delish baked plantains are the perfect chip swap. Then the sweet and spicy honey sriracha sauce takes these babies over the top!

Ingredients:

-2 ripe plantains, sliced
-½ tsp garlic powder
-½ tsp paprika
-Dash of seasoning salt
-Dash of pepper
-Spray coconut oil
-1 ½ tbsp Sriracha
-3 ½ tbsp honey

Instructions:

1) Preheat oven to 425 F.

2) In a bowl spray sliced plantains with coconut oil then toss with garlic powder, paprika, seasoned salt, and pepper.

3) Arrange coated plantains on parchment paper lined baking sheet

4) Bake for 15 min. then flip plantains over to bake for another 10 min. or until golden brown. Remove, let cool, and arrange on a plate.

5) For the perfect sweet and spicy dipping sauce whisk together sriracha and honey to serve along side your plantain chips. #TheRockStarDiet