Tilapia over Pesto Spaghetti

I'm super crazy busy lately which means almost zero time to do my usually planned out grocery shopping! I went to the grocery store today looking for a last minute dinner to put together. The Tilapia was on special and my Mum recently made some dairy-free pesto for Justin and I - giving me the idea to do a pesto and olive oil with the fish. Instead of veggies, I opted for a grain - a thin spaghetti. 

To make this meal, you will need your favorite fish fillet, homemade or purchased pesto (extremely easy!), lemon, and your choice of side.

To make pesto, you will need basil, garlic, olive oil, salt, and a nut (my Mum used pecans for the buttery taste but you can use pretty much any nuts of your choice). Grind together to make a slightly thick paste. You can always reduce the thickness with olive oil, I recommend making a paste and keeping it in the fridge where you will have the option of using it as is or add olive oil.

Cook your Tilapia fillet until cooked through, if I remember correctly it was about 5-7 minutes on medium heat. I'm terrible at flipping my fillets without breaking them - and I hate having to add more olive oil. If you are unsure if your fillets are cooked, just give a peek in the middle. 

At the same time as your fillets are cooking, add your pasta to boiling water. If you are in a hurry, choose a really thin pasta so it doesn't hold up your dinner. Get your pesto ready and toss in with the pasta. Serve with lemon and pesto for the fish. Enjoy!

Stuffed Portabella Mushrooms

I was seriously craving stuffed mushrooms but I can't exactly stuff them with cheese like usual! I replaced the cheese with a seasoned couscous. Rice is also a good option but couscous is so quick to cook! First I marinated the mushrooms in some balsamic vinegar to give them a bit more flavor. Season the couscous as you like, I recommend garlic and onion, and replacing water with broth instantly gives it more flavor.
Grill or bake your mushroom until tender and stuff with couscous. Add a teaspoon of olive oil for more flavor. I topped it all off with a fresh baby tomatoe from our garden for some sweetness! If you are looking for some protein, I recommend adding a hard-boiled egg - although Justin would suggest bacon! This is just a really simple, vegetarian dinner as well as potentially vegan. :)

This is my dish, but it's a bit fuzzy.

Pasta and Sausage

I haven't put a new post up in a little bit, mostly because it's almost the end of my classes and I've been busy and also I made this amazing fish dish the other day but it looked horrible! Lol
This dish is so easy and super cheap, and variable! First, pick your favorite pasta (and if you are gluten-free then pick rice flour pasta). Then pick or make your sauce (I used fire roasted tomato and garlic) as well as your meat or sausage. I used a delicious Burgundy Pepper sausage but chicken, seasoned ground beef, shrimp (for pescetarians), pork, or whatever strikes your fancy! I prefer to use uncooked, fresh sausage and I specifically look for ones without nitrates. Uncooked meat does not require to be cooked beforehand so if you are really short on time, get cooked meat or pre-cook when you have time (up to a couple days in advance). While you chop up your veggies, start boiling your water for your pasta. Cook your meat (if you need to) with your vegetables and eventually the sauce when your meat is 2/3rds of the way cooked. When your pasta is cooked al dente, drain and rinse in cold water, and toss with your sauce, meat, and vegetables.
Dinner is ready in less than 30 minutes! Enjoy :)