Mango Chia Pudding

This is a great way to get your energy sustaining chia seeds in the morning! We love the sweet/savory Indian-inspired flavors in this easy make-ahead breakfast.

Mango Chia Pudding

1\2 cup chopped mango (fresh or frozen)

1\2 a banana

1 cup milk (I use almond milk)

1\2 t turmeric

1\4 t cinnamon

2 T chia seeds

Mix first 5 ingredients together in a blender. Add chia seeds, and stir or pulse a few times to evenly distribute. Cover and refrigerate overnight. Keeps well for up to 5 days.

 Original recipe inspired by Raw Food Bali.

Windy Poplars Fish Tacos

I've never been one to gravitate toward fish tacos. It seems they're mediocre at best at most Mexican joints. BUT, after falling in love with Victoria's twist (pacific cod fish tacones - be still my foodie heart), and being reminded again of just how delicious gourmet fresh fish tacos can be at a tapas bar recently, I set about creating my signature take on the ubiquitous fish taco.

Windy Poplars Fish Tacos

1-2 filets of fresh mahi-mahi, halibut, or other firm-fleshed fish
Citrus seasoning spice blend
Shredded iceberg lettuce
1 avocado, thinly sliced
Havarti cheese (shredded)
Lime
Cilantro
Soft taco wraps (tortillas)

Sauce
2 T mango puree (just chop one up, and throw it in the blender or food processor)
2 T mayo
1/4 t ancho chili powder
1/2 t freshly minced garlic

Preheat oven to 350. Line a baking dish with aluminum foil, coated with non-stick cooking spray. Place fish on foil, and sprinkle with citrus spice blend. Bake for 15-25 minutes (depending on how thick your fish is!), until it is fully cooked and flakes easily with a fork.

Meanwhile, shred the lettuce, slice the avocado, and prepare the cheese. In a small bowl, mix together all of the sauce ingredients.

Warm the tortillas.

When the fish is done, slice into thin strips, and assemble your tacos with desired toppings, finishing with a drizzle of the mango sauce, and a squeeze of fresh lime. Enjoy!