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Info about Diet Dishes

Grilled Garlic Tilapia And Couscous


2 tbsp fresh lemon juice, plus wedges for serving

1 tbsp olive oil

2 cloves garlic, chopped

Kosher salt and black pepper

4 6-ounce tilapia fillets, split lengthwise

1 cup couscous

1 tbsp chopped fresh flat-leaf parsley

2 tbsp chopped sun-dried tomatoes


  • In a medium bowl, combine the lemon juice, oil, garlic, ½ tsp salt, and ¼ tsp pepper.
  • Add the tilapia and toss to coat. Let marinate for 10 minutes.
  • Meanwhile, cook the couscous according to the package directions. Remove from heat and stir in the parsley and sun-dried tomatoes.
  • Heat grill to high.
  • Grill the tilapia on an oiled grate until cooked through, 1 to 2 minutes per side. Serve with the couscous and lemon wedges.

Sweet Potato Gnocchi


For Gnocchi:

1 medium sweet potato

¼ silken tofu

1 ½ cup all-purpose flour and extra for shaping

½ tsp salt

For Sauce:

2 tbsp extra virgin olive oil

3 cup sliced cooking onions

2 tsp chopped fresh thyme

1 bunch green kale

¼ cup dried currants

1 tsp finely grated lemon zest

1 lemon juice

Salt and pepper


For making Gnocchi:

  • Preheat the oven to 350ºF.
  • Prick the whole sweet potato with a fork and bake until tender, about an hour.
  • Cool completely before making the gnocchi.
  • Peel the sweet potato and puree it in a food processor with the silken tofu until smooth.
  • Scoop the mixture into a bowl and stir in the flour and salt. Once the dough just comes together, turn it out onto a well-floured surface and bring it together.
  • You may have to add a little more flour to achieve the proper consistency.
  • The dough should hold together and not stick to well-floured hands. Divide the dough into pieces and roll it out into a rope about an inch in diameter.
  • Cut gnocchi into 1-inch pieces, and place on a floured baking tray. Chill the gnocchi for 15 minutes.
  • To cook the gnocchi bring a large pot of salted water to a boil.
  • Add the gnocchi and boil for 2 to 3 minutes, until they float to the top of the water. Drain well.
  • The gnocchi can be prepared up to this stage a day ahead and stored refrigerated.