Romance With Butter

Valentine’s day is swiftly approaching so I wanted to share a few ideas to impress your loved ones. Butter! Who doesn’t love it? It adds nutty delicious flavor to almost any dish. And contains healthy fats such as omega-3 fatty acids. While also being rich in vitamins like A, D, E, and B-12. Not saying by any means that butter is healthy for you. But everything in moderation is fine. And if I had to splurge on a guilty pleasure this Valentine’s day it would be on a really delicious compound butter. Sliced and added to the top of a sizzling steak! Perfection. And a sure way to impress your loved one. Give it a try and mix it up with your favorite ingredients. You really can’t go wrong. The perfect accompaniment to go with my “Pan Steak” recipe from my book “The Seasoned Life“. Be sure to get a copy this Valentine’s day to create some super simple and delicious recipes at home!

Compound Butter- 3 Ways

Garlic Herb Butter
1 Stick unsalted butter, at room temperature.
1 Tablespoon rosemary, finely chopped.
1 Teaspoon thyme, finely chopped.
2 cloves garlic, finely minced. (Microplane works great.)
Glad plastic wrap.

Smoky Butter
1 Stick unsalted butter, at room temperature.
1 Tablespoon smoked paprika.
1 Tablespoon flat leaf parsley, finely chopped. (Any Type.)
Pinch salt and pepper.
1 teaspoon thyme, finely chopped.
2 cloves garlic, finely minced.
Glad plastic wrap.

Blue Cheese Butter
1 Stick unsalted butter, at room temperature.
1/2 cup crumbled blue cheese.
1 Tablespoon thyme, finely chopped.
Pinch salt and pepper.
Glad plastic wrap.

In a large bowl, combine butter, and all ingredients for each recipe. Use a spatula to combine all of the ingredients well. Scoop the mixture onto a sheet of Glad plastic wrap. Roll into a log and twist the ends shut. Place in the refrigerator for 2 hours, or until the butter is firm. You can serve melted on top of your steak or serve it unmelted and just let them see the magic happen!

*Quick tip*
These can also be used for a quick and flavorful chicken dish! Just carefully lift up the skin on the breast of your chicken and place slices of compound butter between the meat and the skin. Bake in preheated oven (375) until chicken meat is no longer pink at the bone and the juices run clear 45 to 60 minutes.

Your leftovers can be wrapped in Glad freezer wrap and saved for another dish. Hope that everyone enjoys making these!

XO Ayesha


Baked Tilapia In Foil


Easily put together with an even easier clean-up. This is something your kids can help you make! And it can be changed in a flash by substituting different types of fish and veggie combinations. Tilapia is full of omega-3 fatty acids and protein. I pair it along with some delicious vegetables like kale and sunburst tomatoes. This would be a perfect meal to go with the ZÜPA NOMA “Superfood Souping” plan! It’s the perfect way to boost your metabolism and detoxify.

Baked Tilapia In Foil

4 Tilapia fillets
Fresh kale or spinach
Fresh minced garlic (about 1 clove per fish)
4 Teaspoons olive oil (1 teaspoon for each tilapia)
Fresh lemons (optional)
Salt, pepper, smoked paprika and/or your favorite seasonings. Mix together in a separate bowl. Sprinkle combined seasoning over each filet. (about 1 teaspoon for each piece of tilapia depending on size)

Preheat the oven to 375 degrees F.

Lay each fillet out on its own piece of foil. Make sure that the foil is large is enough to fold the fish and veggies when assembled.
Season each piece of fish with salt, pepper, and smoked paprika.
Combine all of your veggies in a bowl and season with salt and pepper. Top each fillet with the mixture.
Drizzle each pouch lightly with olive oil.

Fold over the fillet and roll up the edges to create a seal. Place on a baking sheet and bake for 15 to 20 minutes. Once your fish is cooked it will flake easily with a fork.

I love to give it a squeeze of lemon for some acidity at the end.

Now, these can be served straight from the packet for easy clean-up. Or you can remove it from the foil and plate it with the veggies on top. Enjoy!

Xo Ayesha

Lunch In A Jar!

Who has the time to stop and make lunch these days! We end up making bad food choices that are convenient, and not always the best choice for our body. With a little prep, you can whip up an entire week’s worth of lunches, all at once. Filled with delicious items that help to keep your energy up and hunger at bay. Here are two variations of “lunch in a jar” that I came up with. You can create hundreds of different combinations using ingredients that you probably already have in your pantry. Send me your favorite combination for a chance at winning a signed copy of my book “The Seasoned Life“. Now buy some mason jars and get inspired!

Lunch In A Jar #1

2-3 Cilantro lime salad dressing (Or your favorite)
6 Evenly cubed fresh jicama sticks
2 Small Persian cucumbers, sliced.
1/2 Cup corn kernels (canned is fine)
1/2 Cup black beans
2 Cup spring salad mix
1/4 Cup Cojita cheese
1/2 Diced jalapeno, without seeds. (optional)
4-6 Cooked shrimp. (depending on size)

Pour your salad dressing at the bottom of the jar. Then add jicama, corn, beans, cucumber, lettuce, cheese, and protein. In that order. The crunchy items help to keep the salad from becoming soggy.

Lunch In A Jar #2

2-3 Tablespoons fig balsamic salad dressing (Or your favorite)
1 Cup of chickpeas
1/2 Cup sliced sunburst tomatoes.
2 Small Persian cucumbers, sliced.
2 Cup spring salad mix
1/4 Cup feta cheese
1/2 Cup tuna fish or salmon. (canned is fine)

Pour your salad dressing at the bottom of the jar. Then add chickpeas, tomatoes, cucumber, lettuce, cheese, and protein. In that order. The crunchy items help to keep the salad from becoming soggy.

And now you’ve got the perfect jar of salad happiness!


Xo Ayesha