Ingredients:
120 ml boiling water
50 g white rice
¾ tsp. olive oil
¼ onion, chopped
1 garlic clove, minced
¼ green bell pepper, sliced
¼ red bell pepper, sliced
½ tomato, diced
120 ml vegetable broth
1 tsp. paprika
½ tsp. ground turmeric
40 g peas
40 g drained and quartered canned artichoke hearts
Salt and pepper
Directions:
Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.
Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.
Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, turmeric and a pinch of salt and pepper; cover skillet and simmer until rice is tender, about 20 minutes.
Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more. Serve hot.
Nutritional Information per Serving:
Calories: 124.8
Total Fat: 1.6g
Saturated Fat: 0.2 g
Carbohydrates: 25.5 g
Protein: 2.1g
Ingredients:
Swordfish marinade:
2 swordfish filets
1 tbsp coconut oil
1 tsp raw honey
1 tbsp apple cider vinegar
2 tsp lemon juice
1 garlic clove (minced)
¼ tsp cayenne pepper
Sea salt (to taste)
Ground Black Pepper (to taste)
Salsa:
2 peaches (seedless and diced)
1 avocado (halved and diced)
¼ red onion (chopped)
1 garlic clove (minced)
½ jalapeno (chopped)
1 tsp cilantro (chopped)
2 tsp lime juice
Sea salt (to taste)
Directions:
Whisk together all the marinade ingredients in a shallow bowl.
Dredge the swordfish in the marinade and refrigerate for 3 hours.
In another bowl, mix together all the salsa ingredients. Allow it to chill until ready to serve.
Preheat the grill to medium heat.
Grill the swordfish for approximately 3-5 minutes on each side or until well done.
Serve hot with the salsa sauce.
Nutritional Information per Serving:
Calories: 351
Fat: 27.1g
Carbohydrates 29.9g
Protein: 4g