Inspiration – TV Dinner — healthy recipes for RA by Jamie Stelter

kale salad with tilapia, peppers + onions

jamiestelter — Mon, 24 Mar 2014 16:13:00 +0000

This is one of my most favorite salads to make because:

1. It takes less than 10 minutes to whip up.

2. It’s super satisfying — not just for me but my big strong husband, too.

3. You can make it with any kind of light, white fish you have on hand. I prefer it with tilapia, but you can use sole, flounder, mahi mahi, etc…

4. You can make the dressing as spicy or creamy as you like by varying the amounts of sriracha and Vegenaise, respectively.

5. Did I mention it takes less than 10 minutes to make? I’m all about a quick, healthy meal.

Kale Salad with Tilapia, Peppers + Onions

SERVES TWO

Ingredients

1 large bunch of kale, stems removed
2 bell peppers (I use one orange, one red), sliced thin
1/2 large yellow onion, sliced thin
2 tilapia fillets
extra virgin olive oil
2 TBSP Vegenaise
1 TBSP dijon mustard
juice of 1 lemon
sriracha, to taste

Instructions

Make dressing by combining Vegenaise, mustard, lemon juice and sriracha in a bowl. Stir well.
Massage kale into the dressing (with a spoon or your hands) coating it well and softening the kale at the same time.
Plate the dressed kale.
Heat olive oil in pan and saute onions until translucent. Then, add peppers and cook until soft.
Add tilapia fillets to the pan and saute about 3-4 minutes per side, until white all the way through.
Serve fish, peppers and onions atop the kale and enjoy.

A Recipe From Jamie Shupak | www.thetvdinner.com

fuel for 2013

jamiestelter — Thu, 20 Dec 2012 14:22:00 +0000

Last night we did the unthinkable. Twice.

First: without knowing it, we gave each other the same Chanukkah/Christmas present. A Nike FuelBand!

Then, shit got real: we got on the scale — in front of each other. Weigh and shame.

And while I won’t mention the results, I will share our goals. Before B’s book party — first or second week in May — I want to lose 7 pounds and he wants to lose 35.

Let the countdown begin: T-minus 4 months.

Have any advice / tips / tricks / recipes? Send ’em along — we can use all the help we can get.

luckily, we didn’t need it.

jamiestelter — Sat, 01 Dec 2012 02:00:00 +0000

shun lee virgins

jamiestelter — Tue, 27 Nov 2012 01:06:00 +0000

In my notes folder on my iPhone, I have list of restaurants that I want to try. There are about 20 on there — some old, some new — but Shun Lee has probably been on there the longest. Since B and I were going to see Ray LaMontagne that night at Carnegie Hall for our 14-month anniversary, we figured why not make an Upper West Side night of it. (I hope you’re not asking yourself who Ray LaMontagne is right now. Or if we celebrate each month’s anniversary.)

I still can’t believe we hadn’t been there before. It’s a New York Institution, and for good reason. The number one being: their famous Grand Marnier shrimp, which I MUST learn how to make. It is delightful — soft and sweet — served with walnuts, which give it that perfect crunch.

thanksgiving @ home in philly

jamiestelter — Fri, 23 Nov 2012 00:59:00 +0000

Here I am with mom — who taught me everything I know about cooking. And double fisting.

This photo was also featured on Immaculate Infatuation — my pals over there held an awesome Instagram contest on Thanksgiving. Check them out.