The Fit Girl's Kitchen

I had no intention of blogging this recipe, it was just made up on a whim with what was in my fridge (MANGO time!) but I enjoyed it so much I had to share.

This is the perfect spring-is-here-summer-is-coming dish that you can whip up in 30 minutes – and I bet it would taste FANTASTIC on the grill.

(Pardon the iphone pictures/terrible lighting on this one. I didn't want to have to wait to remake it and share!)

There are two secrets: coconut rice + chipotle infused olive oil. The olive oil may not be something you have on hand (most specialty olive oil stores will carry it, you can find it on amazon or make it yourself here) – I would recommend getting a bottle for summertime. The uses are endless, and the subtle sweet heat is perfect for any fish.

Coconut rice is also surprisingly easy to make - keep a few cans of coconut milk in your pantry and you can make it anytime.

Tip: Start the rice first, then prep the fish + finish the salsa while the fish bakes. It will all be done in 30 minutes.

Recipe: Chipotle Roasted Cod with Coconut Rice and Mango Salsa

Coconut Rice

1 1/2 cups uncooked rice
1 can coconut milk (stock up at trader joe's $)
1 can water

1. Rinse the rice and add to a non-stick pot. 
2. Empty the can of coconut milk + refill can with water and add to the pot.
3. Stir, making sure to scrape the bottom and break up any rice clumps.
4. Bring the pot to a boil, cover + reduce to a simmer for 20-30 minutes until liquid is absorbed.
5. Fluff with a fork. Season with salt to taste.

Chipotle Roasted Cod

Mango Salsa

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I had the honor and pleasure of spending this past Tuesday with my lovely friend Amelia, a talented photographer and fellow Bali yogini, as we took some pictures for my new website and company FitGirl Wellness.

Amelia's story is one of the most emotional and inspirational that I have personally known; she is also one of the strongest people I know.

Self portrait of Amelia from her website

I didn't really get to meet Amelia until we arrived in Bali, and after spending the first full day in silence, the remainder of our trip was spent really getting to know one another on a spiritual level. I knew that she had been diagnosed with cancer, was in the process of completing her chemotherapy treatments, and the doctors had just BARELY granted her clearance to take the trip. Her hair was just beginning to grow back, and her scars made it hard for her to practice like rest of us.

But she was there in the shala, every morning, wearing some earthy, airy fabulous scarf or tunic, camera in tow, poised to capture our practice when she had to take rest from her own.

Read more about Amelia's story here

We didn't discuss the details of her cancer really until we took a break to eat lunch this week... I did not realize that after living in New York for three years, she took a quick weekend trip home to consult with a family doctor about some odd symptoms she was having and was diagnosed on the spot - not returning to her Brooklyn apartment until six months later to move her things back home.

But Amelia is so much more than this story. She is truly one of the most lovely, beautiful people I have ever met. Her light, loving and airy personality is reflected in every photograph she takes. (See more of her work here). I am so honored and lucky to have been able to spend the day shooting with my friend; this is just a taste of some of the gorgeousness she was able to capture right in my own backyard.




Ok sorry this was supposed to be a post about salad. We had a fabulous lunch together on my patio in between shooting there and the beach, but that seems kind of ridiculous to talk about now. However the salad was damn delicious so I will share the recipe as planned.

I also had a little cucumber mint water for us to sip on during the day. Super easy to make and super refreshing.


We jammed out to Michael Jackson, we got creative with yoga props to sit on, and we got super creative with a bag of Milorganite when the wind kept blowing away the our photo reflector.

And we got to spend the entire day outside. Which we agreed, was the best. Well, after agreeing that our new JOBS were the best, feeling so much gratitude for being able to do what we love.

Ok sorry the salad. It's delish.

Farro Arugula Salad with Grilled Shrimp and Feta

(measurements are guesstimated. I eyeball everything. Go with what looks good to you)
2 handfuls baby spinach
2 handfuls baby arugula
3/4 cup cooked farro
1/2 cup crumbled feta
Fresh lemon juice
Salt & Pepper to taste

Dressing
Combo of Basil Infused Olive Oil and 18 Year Aged Balsamic from Oro di Oliva (any good olive oil and balsamic will do)

Shrimp
Pre-marinated and prepped cajun shrimp skewers from Whole Foods (buy them raw, cook right before eating or similar recipe here)


I made 1 cup of (uncooked) farro on Monday night and it made enough to incorporate into my salads for the entire week. Farro is a nutty, superfood grain that's chock full of fiber, magnesium and is classified as a "smart carb". I like to think of it as the orzo of the grain world.


Combine spinach, arugula, salt and pepper in large mixing bowl. Add in dressing to taste, then mix in cooked farro and feta. Squeeze fresh lemon on top.

While you are prepping the salad, grill the shrimp or sear on the stove using coconut oil over medium-high heat, 1-2 minutes per side. The shrimp are tiny, so they will cook in under 4 minutes total.


I try to keep this blog as authentic as possible, so buying the pre-prepped shrimp was a great time saver for getting this salad on the table in under 15 minutes. If you are making your own, make sure to soak the skewers first so they don't burn.



All in all, we were able to enjoy a fabulous lunch outside with some aged cheddar and fig spread, which we both agreed would have gone VERY well with a glass of wine...but alas, we had work to do.

Stay tuned for more photos from our day, including some fun beach shots which you will see in event and website promo in the coming months.


A HUGE thank you to the lovely Amelia Coffaro for sharing her talents and day with me.

(No thank you to our imaginary photo assistant, Shirley, who was completely worthless when we needed her for lighting adjusting/clothes pinning/holding things. She was literally replaced by a bag of poop.)

All images © 2014 Amelia Coffaro and FitGirl Wellness LLC.
Follow Amelia on tumblr and instagram

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I absolutely love this rice dish right now. Ever since coming back from Indonesia, I have been craving the cuisine like woah.


This is a simple 30 minute dish that is perfect for weeknight dinners or group dinners. I made just one cup of this on Monday and have been eating it all week for lunch and dinners intermittently.

The best part is that it can be made with ingredients you store in the cabinet and freezer, so it's simple to create in a pinch if needed. Edamame also has CRAZY protein - 12 grams in just half a cup - and is rich in [good] carbohydrates, dietary fiber, omega 3s, folic acid and vitamin K.


Mangos are super available right now, so I served this with a paprika and smoked sea salt baked cod with a mango relish. I used the remainder of the relish the next day with some avocado to make a salsa.

Yes I made this entire thing for myself. For blogging purposes obvi. (Also it tasted amazingly good).

Easy Edamame Coconut Rice Recipe

1 cup short grain brown rice
1 container lite coconut milk (I used 365 brand)
1 cup water
2-3 cloves smashed garlic
1 tbs minced ginger
1/2 package frozen shelled edamame
1 tbs chopped cilantro
Salt & pepper to taste

Mango Salsa Recipe

2 diced fresh mangoes
1/2 sweet onion
1 jalapeno (optional)
Garlic salt to taste
Salt and pepper to taste
Juice of 1 lime
Juice of 1/2 lemon
2 tbs chopped cilantro


Add water, coconut milk, rice, smashed garlic and ginger to a saute pan.

Heat until boiling, then reduce to a simmer, cover, and heat for 30-40 minutes or until all liquid is absorbed.

About 10 minutes before it looks "done" - about 30 minutes or so in - add the frozen edamame to the pot. No need to thaw, the beans will heat right up in the rice. Easy peasy.


Add salt and pepper to taste. Mix in freshly chopped cilantro after removed from heat.

I served this with a baked cod (400 degrees for 14 minutes) which I seasoned with paprika, smoked sea salt (Trader Js baby) and fresh lemon slices. Topped with mango salsa, which I made while the rice and fish were cooking.



I ate the rice for lunch and a few random dinners later in the week with roasted veggies, fried tempeh, and as a snack. Yes I said snack. No judgements please.


1 cup of uncooked rice makes 2+ cups of cooked rice, so you can easily double this dish if cooking for a larger group. It keeps well, and I like the stickiness that short grain brown rice has. You can also add the whole package of edamame if you desire.

How is your Mindful May going? Do you notice more peace and calm in your life? Step 1 - attitude of gratitude. Step 2 - be mindful of how you steal time from others.

Check back Monday for Week 3! Happy cooking.

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I've got one last seafood post for Fish Fridays, and it's one of my faves. I've been making this seared Ahi Tuna in my rotation for a few years now and it is one of my Sunday go-to's after a long weekend of sometimes unhealthy eating.

This recipe works best with Ahi (yellowfin or bigeye) tuna, but I've made it with Albacore as well. What's the difference?

Difference between ahi tuna and albacore tuna fillets

In my experience, Ahi tends to be fattier and tastes better a little on the rare side. Albacore is a little drier but still works well too.

The best part about this recipe is that it's quick - the tuna only needs to be seared for 1-2 minutes per side, so you can have dinner ready in less than 15 minutes from when you walk in the door.

Seared Sesame Tuna with Ginger Soy Vinaigrette

Adapted from Cuisine for Two Magazine

For the Vinaigrette
1/4 cup rice vinegar
1/4 cup low-sodium chicken broth
2 Tbsp dry white wine
1 Tbsp minced gingerroot (you can use the stuff in the jar)
1 Tbsp low-sodium soy sauce
1 Tbsp sugar (optional)
1 tsp minced garlic
Lemon Juice

For the Tuna
Equal parts black and white sesame seeds
Olive Oil or Grapeseed Oil
2 Tuna Steaks seasoned with salt & pepper
1 scallion bias sliced (white and green parts)
Toasted sesame oil to taste

Directions

Simmer vinegar, broth, wine, ginger, soy, sugar, lemon and garlic in a saucepan over medium-high heat until liquid is reduced to 1/4 cup, about 5-8 minutes. Keep vinaigrette warm over low heat.

I made some steamed kale for our side

Combine black and white sesame seeds on a plate or paper towel. Heat oil in a non-stick skillet over med-high heat.

Coat one side only of each tuna steak in sesame seeds.


Sear tuna steaks, seed-side down for 1-2 minutes for medium-rare (3-4 for fully cooked), then turn over and cook for 1-2 more minutes. (I generally only sear my tuna for 3.5 to 4 minutes total which makes it cooked outside with raw pink insides).

Plate tuna steaks and tent with foil to keep them warm.

Before serving, add scallion slices and sesame oil to warm vinaigrette. Drizzle tuna steaks with vinaigrette and serve!


This goes great with sauteed greens or an Asian-inspired salad. I think it's substantial enough not to add rice but you can if you'd like.

Mistakes I've made:

• Do not sub vegetable broth for chicken broth
• Use a splatter guard so oil doesn't go all over your range (the pan needs to be pretty hot for it to sear quickly)
• The ginger really makes the dish

I'm always looking for some healthy, lent-friendly recipes this time of year, so what better way to kick off Fish Friday than with my new favorite: Monkfish!

I came across monkfish last week on Valentine's Day when I was looking for something different but also semi cleanse-friendly. Word of warning - it was on sale because of valentines day and was still pretty spendy. The seafood guy sold me on the fact that he was calling it the "poor man's lobster". Well it tasted a lot like lobster and I can't wait to make it again!

If you can't find monkfish or want to sub for something less expensive, I think this preparation would work well for almost any other kind of substantial white fish - swordfish, sea bass, halibut (tilapia and cod are too dainty).

Seared Monkfish with Garlic and Caper White Wine Reduction

Like so many of my recipes, I simply asked my fearless seafood guide at Whole Foods how he would prepare it and winged it from there.

1. Begin by heating up olive oil in a large skillet to medium-high. The monkfish may have a purpley-blue skin still attached on the underside - remove it by pulling it off or trim with a knife (I forgot to do this and had to pull it off later - ew).