Sea Bass Ceviche


My new favorite type of ceviche to make is Sea Bass. I usually purchase a large steak sized portion of the sea bass from a local fish market. I wash the piece off, remove the skin and cut into small pieces. The smaller they are, the faster they will cook in the lemon juice.

  • One large sea bass steak
  • 3 lemons, juiced
  • 3 limes, juiced

So once you have cut up the lemons and limes, I place the cut sea bass into a small tupperware and juice all of the lemons and limes over them, completly covering them up. This will go in the fridge for at least a couple hours or overnight. The fish will be white and cooked when done.


Meanwhile, I start prepping the salsa part of it and always add different things each time. Sometimes I will add corn, cucumbers or other items, but I almost always add

  • 2 roma tomatoes
  • 1/2 onion (red or yellow)
  • 1 jalapeno, diced
  • cilantro


Then when you combine them both, add chopped avocado to compliment all of the flavors. You want to make sure this is last because the lime juice will break down the avocado if put in too early.


Tomatillo Salsa



I absolutely love making tomatillo salsa and love it on my chips and on my rice. Here is a simple way to do it.

  • 1 1/2 lb tomatillos
  • 1/2 cup chopped white onion
  • 1/2 cup cilantro leaves
  • 1 Tbsp fresh lime juice
  • 1/4 teaspoon sugar
  • 2 Jalapeño peppers, stemmed, seeded and chopped
  • Salt to taste

Remove papery husks from tomatillos and rinse well. Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.

Add 1 avocado for a creamier texture. Season to taste with salt.  Cool in refrigerator

Cream of Squash Blossom Soup


My absolute new favorite diet soup. Since I have made this, I have redone it a couple times using zuchini, summer squash and yellow squash. I actually had some Squash Blossoms to use when I made this one.

  • 3 zuchini
  • 2 cups of chopped squash blossoms
  • 2 summer squash
  • 4 cups of 99% fat free chicken broth
  • 2 cups of yellow onion, diced
  • 2 garlic cloves, diced
  • 1 tablespoon olive oil
  • 1/2 cup of milk or half and half (I used 1/2 & 1/2 this time)
  • savory

Add garlic and onion to olive oil, heat for a minute and add all of your squash and blossoms. Cook for about 5 minutes or until


White bean with bacon and kale soup


I love bacon and kale, so when I had these small white beans I decided to soak them overnight to make a nice light yet very flavorful soup.  Start with the beans!


So for the beans part, you can use canned beans which have been pre-soaked, cooked, etc. Or you can use my recipe and save a lot of money and make them fresh like I do.

  1. Prepare one 1 package of white beans (soaked overnight with rinsing the beans a few times).
  2. Add beans to a pot and cover with water
  3. Cook on medium heat for about 45 minutes to an hour or until soft
  4. I usually add herbs to the water to let them soak up into the bean itself
  5. For this recipe, after I was done with the beans, I saved the flavored water to use as a base for the soup. Less fatening than stock.
  6. Get ready with step two, veggies….


Chop and prepare

  • 1 small yellow onion
  • 3 cloves of garlic
  • 4 stalks of celery
  • 2 tbsp olive oil
  • 6 strips of thick cut bacon
  • savory
  • oregano
  • salt and pepper
  • 1 buschel of kale

Cook for about 4 minutes, browing the bacon and cooking the veggies in it. Add the cooked beans. Add the bean juice or stock of your choice, Veggie, chicken or beef.  Let that simmer for a bit and meanwhile chop up the kale very finely and add to the pot. Cover and let stew all togther for about 25 minutes.

Serves about 14 portions, approximately 1 1/2 cups each, 114 calories per serving.