Indian Summer Dinner

The weather today in Michigan was glorious!  Low 70's and not a cloud in the sky.  Later this week temps are predicted to reach 78 degrees - a little warmth was just what I needed!  Ahhh, an Indian Summer.  To be specific on what exactly that means an Indian summer is, according to Wikipedia, a meteorological phenomenon that occurs in the autumn.  It refers to a period of considerably above normal temperatures...Hey, I'll take that! 

Tonight's meal was inspired by the warmer temperatures.  A salad loaded with veggies combined with a little outdoor grilling.  I look forward to soaking up this sun and food alike the rest of this week...take it in while you can friends!

Organic Michigan Grown Cabbage -
I'm not exactly sure of the type but it was fantastic

Salad Made with Love - Spinach, Cabbage, Green Peppers, Red Onions,
Avocado, and Shaved Carrots

 Lots of Ground Pepper and a Splash of Balsamic Vinaigrette

Add Grilled Chicken and a Sweet Potato to the Mix

Mmmm so GOOD and Oh so CLEAN!

Keep it Clean & Enjoy the Ride,
Mrs. Skinny Fat

Simple is Often Best

Like many of you, my schedule is always jam-packed.  While I love exploring with new recipes...and sometimes crafting my own, I don't get to do it as often as I'd like. So, I try and pack my fridge with simple ingredients to pair together for dinner.  Often, I am still surprised by how tasty the basics really are.  Tonight was no exception.  

First, I prepared my sweet potatoes (I always cook extras because I love eating these all week for lunch, etc) by washing and putting them in the over at 375 degrees for 45 minutes (or so).  I pulled out of the freezer wild-caught Mahi Mahi (my favorite brand is Full Circle) and let it thaw under cold water as the potatoes cooked.  About 30 minutes later, I fired up the grille and then prepped the fish with just a drizzle of Zoye Soybeen Oil and some organic seasoning.  Once ready, I put the fish on the grill.  I then took out a bunch of fresh spinach, added a 1/4 cup of water, ground pepper, and fresh garlic and let it cook just until the leaves turned soft.  When back out to the grill, flipped the fish once - let it cook for just a another few minutes and WaaLaa- a delicious CLEAN meal that took very little thinking or time! 

I love seeing lots of color on my plate!  
Wild Caught Mahi Mahi paired with spinach and a 1/2 sweet potato.

My favorite grilling season for any type of white fish. 

If I am cooking at high temps, I like to use a little of Zoye Soybeen Oil.