My friend Bradley told me a story recently. He was having his dock redone, and the construction worker noticed all of his fishing supplies. Bradley told me that the worker came to him with tears in his eyes, and asked if he could fish for a bit when he was done. He explained that fishing was his and his father’s favorite thing to do, and he had not had much of a chance to go since his father’s passing.
This story made me think about the wonderful pastime of fathers and sons fishing together, and how special it is to spend time in nature with family, create memories, and enjoy the peacefulness of being on the water. And at the end of the trip, there is a catch to enjoy!
These recipes don’t all involve a fresh catch, however they are inspired by catching fresh fish and making beautiful memories.
Happy Father’s Day!
Spicy Tuna Stuffed Avocados
This is a quick, healthy, and protein-packed breakfast recipe. Tuna is rich in B-Complex vitamins, Vitamins A and D, and also contains iron and selenium. Avocados are full of Vitamins C, E, K, and B6. They work together in this delicious recipe for a great way to start the morning!
Ingredients
1 avocado
1 small can of tuna, drained
1 tsp mayo
1 tsp grainy mustard
Dash of lime juice
Chopped chives to taste
Salt and pepper to taste
Sriracha, or desired hot sauce
Instructions:
Cut the avocado in half and remove the pit.
In a bowl, mix the tuna, mayo, mustard, lime juice, chives, and salt and pepper. Taste and adjust ingredients as needed.
Spoon the mixture into the avocado. If the avocado hole is too small, spoon some of the avocado fruit out and mix into the tuna mixture.
Drizzle with sriracha or desired hot sauce. Enjoy!
Notes:
Play with the ingredients and spices! Anything in the fridge or spice rack can be used. If desired, serve with some warm toast.
Shrimp Buddha Bowl
This delicious recipe contains shrimp, which naturally raises your good cholesterol (HDL), fiber-rich greens, and delicious, nourishing squash. It all comes together for a beautiful lunch that will boost your energy mid-day. This recipe is meant to provide enough for a meal prep plan.
Ingredients:
1 1/2 lb raw shrimp, peeled and deveined
1/2 cup dry quinoa
1 1/2 cup butternut squash
1 bunch asparagus
6 cups kale, chopped
2 tsp avocado oil
1/2 tbsp Dijon mustard
2 tsp lemon pepper seasoning
1/2 tsp smoked paprika
Honey mustard dressing
Instructions:
Preheat the oven to 400 degrees. Grease a baking sheet.
Peel and chop the butternut squash into bite sized pieces. Toss with avocado oil and lemon pepper seasoning. Place on the baking sheet.
Trim the asparagus and add to a microwave safe bowl or dish. Lay a damp paper towel on top of the dish and microwave for 2.5 minutes. Immediately place into an ice bath. Pat dry and cut into small pieces.
Heat 1/2 tsp avocado oil over medium heat in a skillet. Add the kale and drizzle with Dijon mustard. Saute and turn with tongs until tender.
Rinse the shrimp in a colander and pat to dry. Season with lemon pepper and smoked paprika. Cook the shrimp in an oiled skillet over medium high heat until done, about 2-3 minutes on each side. Cook in batches if needed
Assemble the bowls with all ingredients. Drizzle with honey mustard dressing, and serve. Assemble leftovers into containers for the week. Enjoy!
Crab Cakes
Crab meat is high in Omega-3 fatty acids, zinc, and protein. This combination can help to lover cholestoral levels, which helps to improve the risk of stroke and heart attacks. These delicious crab cakes are a great way to reap those benefits!
Ingredients:
1/2 red bell pepper, finely chopped
1 cup onion, finely chopped
3 tbsp avocado oil
2 tbsp unsalted butter
2 large eggs
1 tbsp mayo
1 tsp Worcestershire sauce
1 1/2 tsp old bay seasoning
1 tsp garlic salt
1/2 tsp black pepper
1 lb lump crab meat
1/2 panko bread crumbs
1/4 cup parsley, finely chopped
Instructions:
Heat a large skillet over medium heat, add 1 tbsp oil, and saute the diced bell pepper and onion until soft. Remove from heat and cool.
In a large mixing bowl, whisk together the eggs, mayo, Worcestershire sauce, old bay seasoning, garlic salt, and black pepper. Drain and pick through the crab meat to remove any bones. Transfer the meat to the egg mixture. Add the onion and peppers, panko, and parsley. Stir until well combined and refrigerate for 30 minutes.
With wet hands, shape the mixture into 1/2 inch thick patties. Heat a large non-stick pan over medium heat with 1 tbsp of oil and 1 tbsp of butter and cook in batches, about 5 minutes per side. Reduce the heat if they brown too quickly. Serve alone or with salad and lemon aioli. Enjoy!
Stephanie Davidian
MIS blog writer
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