Tag: healthy

Recipe of the Week: Grecian White Fish

Grecian White Fish

From Chef David MacDonald

This flavorful and filling seafood dish will give you a new appreciation for fish.

Cut 1 lb. fresh or thawed frozen mahi or other white fish into bite-size pieces.  Place in bowl.  Add the following to bowl:

– ¼ thinly sliced red pepper

– ¼ thinly sliced red onion

– ¼ chopped tomato

– 2 cloves garlic finely chopped

– ¼ cup kalamata olives


Dribble over above:

– 2 T. olive oil

– 2 T. balsamic vinegar

– 2 T. cooking sherry

– 1 t. salt, black pepper to taste

Lightly toss fish to coat with oil and other ingredients.  Place in an 8×8 or 9×9 baking dish.

Put top rack of oven in second position and heat broiler.

Cook under broiler for 5 min. and turn over with spatula.

Chop ¼ bunch of cilantro, mix with ½ cup feta cheese. Sprinkle over fish and cook under broiler for an additional 5 minutes.  Bon appétit!


Copyright David and Cheryl MacDonald 2010

Recipe of the Week: Amazing Coleslaw

Recipe of the Week: Amazing Coleslaw

Created by Chef David, this is a regular item in the Go Figure owners’ home.  The shredded apple and agave add a sweet twist that helps to reduce the standard “cabbage-y” taste that most coleslaw’s have.

Whisk together the following ingredients to make dressing:

-¼ cup mayonnaise

-2 Tbsp. olive oil

-¼ cup apple cider vinegar

-¼ tsp. pepper

-½ tsp. salt

-1 tsp. agave


Add the following:

-¾ apple, grated, Fuji or your choice

-½ small cabbage, cut or shredded fine **

Mix all ingredients in a bowl and let sit for 10 minutes for flavors to integrate.  Unless you’re serving several people, this makes enough to have easy-grabbing veggies over the next few days.  Take some to work to have with your lunch or snack!

Optional: a healthy addition is a couple finely chopped raw kale leaves, not stems.  It tastes surprisingly good when mixed with the other ingredients.


** If you want to make this process even faster, you can buy pre-shredded cabbage in bags.  Always look for the furthest out expiration date to get freshest items.




Copyright David and Cheryl MacDonald, 2013

Recipe of the Week: Teriyaki Meatballs

Go Figure Recipe of the Week: Teriyaki Meatballs

Served at our Open House by Chef David, these teriyaki meatballs are a fairly simple main dish that we think you and your family will enjoy!

-1 pkg. 93/7 ground turkey (ask butcher at Albertson’s or Rosauer’s)

-½ cup each, finely chopped: apple, celery, onion

-1 tsp. salt

-1 tsp. pepper

Mix all ingredients thoroughly.  Pre-heat large sauté pan and put in about 1 Tbsp. olive oil.  Form heaping tablespoon size meatballs. (Wetting hands periodically helps meat to not stick to your hands as much.)  Carefully drop meatballs into pan so that hot oil doesn’t spatter on you.  Cook on medium heat about 6-7 minutes per side, turning over half way through, until golden brown.

Teriyaki Sauce

-¼ cup tamari

-¼ cup olive oil

-2 cloves garlic

-2 Tbsp. grated fresh ginger

-¼ cup water

-¼ tsp. xanthan gum

-2 Tblsp. coconut sugar or agave

Blend thoroughly in blender, adjust seasoning to taste.  Put a little sauce on your plate and dip meatballs in it.   Enjoy!



Copyright David MacDonald, 2013

Recipe of the Week: Antipasto Salad

Antipasto Salad

Served at our Open House, and prepared by Chef David, here’s a delicious and simple way to add veggies and good fats to your meal.

Prepare Salad:

– 2 cups broccoli florets (steamed lightly, should be bright green but tender.  Plunge  into cold water after steaming.)

– 1 cup artichoke hearts (packed in water, not oil preferably.  If oil packed is available only, rinse first.)

– 2 cups olives (a mix of green, black and kalamata is nice, or whatever you have.)

– ½ cup thinly sliced sweet onion

Put cold broccoli and all ingredients in a bowl and toss with balsamic dip (recipe below).  Serve and enjoy!


Extra add-ins to choose from:

Herbs: fresh chopped basil, fresh rosemary

Veggies: cauliflower (prepare like broccoli), tomato, mushroom, peppers

Protein: turkey pepperoni, small pieces of cooked sausage


Balsamic Dressing

-½ cup balsamic vinegar (Alessi brand is particularly flavorful and sold at most grocery stores nationwide)

-¼ cup olive oil

-2-3 cloves garlic

-½ tsp. xanthan gum (thickener)

-½ tsp. agave

-½ tsp. salt

-¼ tsp. pepper

-¼ cup water

Blend all ingredients in blender and mix into salad.

This dressing can also be drizzled on meat, seafood, or salads or used as a dip for raw vegetables.  This recipe will make enough for several servings, and leftovers can be stored in a jar in fridge for later use.




Copyright David and Cheryl MacDonald, 2013


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