1. Nutrition Solutions Presents Cooking Demonstration with Chef James
Grilling Fish
Tonight’s Items:
Grilled Mahi-Mahi
Seared Brussel Sprouts
Quinoa, Cucumber & Red Pepper Salad

2. Grilled Mahi-Mahi Ingredients: 1tsp oil, Canola 8oz Mahi-Mahi
Pinch Salt
Pinch Black pepper
1 teaspoon Blackened Seasoning
Directions:
In a bowl, combine all ingredients’ and coat the fish evenly with seasoning mixture. Let stand for 5 min.
Place flesh side down with it pointing at 10 o’clock, leave for 3-4 minutes and then turn the fish to 2 o’clock
Servings: 2 – 4oz
Nutrition Facts
Serving Size: 4oz
Amount/Serving
Total Fat 5.5g
Total Carb 0g
Calories: 163
Protein g

3. Seared Brussel Sprouts
Ingredients:
8 ounces fresh Brussel Sprouts
TT Salt & Pepper
½ teaspoon extra virgin olive oil
Directions:
Steam or boil Brussel sprouts till tender 8-10min
Let cool. Trim and cut Brussel sprouts to bite size.
When ready for service, reheat them by searing them; in a non-stick skillet, with a little oil and flavor profile of your choice.
Once they are hot and browned slightly, they are ready.
Serve immediately.
Servings: 2- 4oz
Nutrition Facts
Serving Size: 4oz
Amount/Serving
Total Fat .6g
Total Carb 8.1g
Calories: 41
Protein g

4. Quinoa, Cucumber & Red Pepper Salad
Ingredients:
Pinch Kosher salt 1 cup quinoa 1 cup red pepper, halved, seeded, ¼ dice 1 cup cucumber, peeled and seeded, ¼ dice
¼ cup Cilantro, wash and mince
½ cup Craisin 1/2 cup WF, Super Fruit Balsamic
TT Lime Juice 1 ea ripe avocados, sliced
1 tsp Garnish, Cilantro, wash and keep leafy
Directions:
Bring a large pot of water to a boil and season generously with salt. Rinse quinoa under cool running water, lightly rubbing it between your fingers for a few seconds. Add it to the boiling water and cook until tender, 12 to 15 minutes. Drain the quinoa well and spread out on a baking sheet to cool.
Put quinoa, red pepper, cucumber, crasins and chopped cilantro in a medium bowl. Drizzle about half the WF vinaigrette into the bowl and gently fold to combine. Taste; add more salt, vinaigrette, or lime juice, if needed.
Arrange the sliced avocado on a platter or individual serving plates. Season the avocado with salt and drizzle the remaining vinaigrette on top. Spoon the quinoa salad on and around the avocado. Garnish with cilantro, and serve immediately.
Yield: ounce portions
Nutrition Facts
Serving Size: 4 oz
Amount/Serving
Total Fat 18 g
Total Carb g
Calories: 152
Protein 7 g

5. ENJOY 10% OFF SELECT WALDEN FARMS PRODUCTS NOTES:
NO CALORIES, FAT, CARBS, GLUTEN OR SUGARS OF ANY KIND!
All varieties of Walden Farms
Offer Available June Only