Creamy Strawberry Blueberry Protein Smoothie

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1 Cup strawberries
1/2 cup blueberries
2 oranges juiced
1 lemon juiced
Handful of greens
  (spinach, kale etc.)
1/2 cup coconut milk
1/2 scoop protein powder (vanilla) - optional

I put my berries in the freezer the night before because i like my smoothie cold and it helps to not water it down with ice. Drop your berries, juice, greens and coconut milk into the blender. You can also add oats if you want more carbs but it's optional.  Blend it really well especially if you added the oats to make sure the texture is nice, and then after everything is blended well add the protein powder (the protein powder is also optional but I add it for the extra vitamins and protein). Please keep in mind If you do add protein you need to drink immediately or it will thicken up a lot. The first time I made it I had a little science experiment unfolding on my desk after about 10 minutes so I cut back to half a scoop and remembered not to forget it on my computer desk :{ smoothies are better chilly anyway.

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I love this recipe because you can add or subtract from the basic blend to suit your needs. I usually make a batch with coconut milk and a little vanilla protein powder and pour my portion into a glass then my husband uses the other half and adds oats cream and a little more protein powder for a more hefty version because he is trying to gain while I (like most women) am trying to slim up.
You can also blend the basic version (berries, juice, greens, and coconut milk) and freeze it in an ice tray to use in the morning if you are in a hurry. Just get the smoothie cubes in the blender add coconut milk (or cream) oats, and a little protein powder (if wanted), blend, pour into a travel mug, and out the door you go.

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice

This recipe was a hit at a small get together at our house this past Sunday. Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice 

Ingredients:

• 1 cup Jasmine Rice
• 2 cups low-sodium chicken broth
• 1/4 cup freshly squeezed orange juice
• 1 lime, juiced
• 2 tablespoons olive oil
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• 2 garlic cloves, minced
• 1 teaspoon Stevia
• Kosher salt and freshly ground black pepper
• 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
• 2 cups jarred or homemade tomato salsa
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups diced fresh pineapple
• 2 limes, thinly sliced

Directions:

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving

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