3 Protein-Packed Seafood Recipes That Make Gabrielle Union Look Half Her Age (2024)

If you’ve ever seen BET'sBeing Mary Jane, you already know that Gabrielle Union is in amazing shape. But what you may not have realized is that she’s in her 40s. Yes, that's right; just a month away from her 45th birthday, Union is looking leaner and fitter than ever.

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So, what’s her secret? In addition to her weekly strength training and cardio sessions (which she often chronicles onInstagram), she eats an extremely healthy diet, reveals Richard Ingraham, the talented personal chef who makes all of her meals. Ingraham has been cooking for Union's husband, NBA veteran Dwyane Wade, for over a decade and has been keeping Union’s diet in check since the pair wed in 2015.

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Union typically kicks off her day with oatmeal and blueberries or hard boiled eggs and a freshly pressed juice. The rest of her meals contain lean sources ofprotein(she’s a big seafood fan) paired with whole grains and a lot of vegetables, Ingraham toldBon Appetit.

MORE:The Conscious Buyer's Guide To Safe Seafood

While all of us aren’t fortunate enough to have a personal chef to help us stay on track, thanks to Ingraham’s new cookbook,Eating Well To Win: Inspired Living Through Inspired Cooking, wecanget our hands on some of Union’s favorite healthy recipes.

Here you'll find three of her most-requested meals (meat, veggies, grains, and all!)—all of which have at least 29 grams of protein, a nutrient that helps stave off hunger and builds lean muscle.

Miso Roasted Sea Bass With Ginger Garlic Broccoli Rabe

SERVES:4
PROTEIN PER SERVING:58 grams

FISH INGREDIENTS

4 6-ounce sea bass fillets
⅓ cup sake
⅓ cup mirin
2 tsp ginger juice ($5,amazon.com)
⅓ cup light miso
3 Tbsp brown sugar
2 Tbsp ponzu

BROCCOLI RABE INGREDIENTS

3 bunches broccoli rabe
3 Tbsp grapeseed oil
4 garlic cloves, sliced
3 tsp fresh ginger, minced
½ tsp crushed red pepper flakes
Kosher salt and freshly ground pepper, to taste

FISH DIRECTIONS

1.MIXsake, mirin, ginger, miso, brown sugar, and ponzu in a small bowl.
2.PLACEsea bass in a large Ziploc bag.
3.POURall but 2 Tbsp of the miso marinade over the sea bass and refrigerate overnight.
4.PREHEATthe oven to 400°F.
5.PREHEATan outdoor grill or stovetop grill plate.
6.REMOVEthe sea bass from the marinade and lightly wipe off any excess marinade using your fingers or a butter knife.
7.GRILLfish on both sides until the surface caramelizes.
8.TRANSFERthe fish fillets to a rimmed baking sheet and bake until the center becomes opaque, about 8 to 10 minutes.

BROCCOLI RABE DIRECTIONS

1.CUToff and discard the tough ends of the vegetable and then cut the rest into 2-inch pieces.
2.BRINGa large pot of water to a boil.
3.ADDbroccoli rabe to the boiling water and cook until crisp-tender.
4.DRAINand shock the broccoli rabe by plunging it into ice water bath. Drain again.
5.HEATthe grapeseed oil in a large skillet over medium-high heat.
6.ADDbroccoli rabe, ginger, red pepper flakes, and garlic to the pan and cook, stirring until thoroughly heated.
7.REMOVEfrom heat and season with salt and pepper.

PLATING DIRECTIONS

1.ARRANGEbroccoli rabe on a serving platter and top with sea bass.
2.DRIZZLEreserved marinade over the fish.

MORE:6 Things To Know Before Ever Eating Seafood Again

Crab Cakes Over Heirloom Tomato & Quinoa Salad With Lemon Honey Vinaigrette

SERVES:2
PROTEIN PER SERVING:56 grams

CRAB CAKE INGREDIENTS

1 egg, beaten
¼ cup avocado mayonnaise ($12,amazon.com)
¼ tsp cayenne pepper
1 tsp smoked paprika
½ tsp cumin
1 tsp creole seasoning
1 lb. jumbo lump crab meat, drained and picked
1 Tbsp fresh cilantro, finely chopped
Grapeseed oil for frying

QUINOA SALAD INGREDIENTS

1 cup cooked quinoa
1 English cucumber, quartered and sliced
1 medium red onion, thinly sliced
2 pounds large heirloom tomatoes, cut into 1/2 inch wedges
Microgreens for garnish

VINAIGRETTE INGREDIENTS

½ cup olive oil
¼ cup fresh lemon juice
¼ tsp cayenne pepper
1 Tbsp shallot minced
3 tsp Dijon mustard
1 tsp lemon zest
2 Tbsp honey
Kosher salt and fresh ground pepper, to taste

CRAB CAKE DIRECTIONS

1.COMBINEegg, mayonnaise, cayenne, paprika, cumin, and creole seasoning, in a medium mixing bowl.
2.MIXthoroughly to fully incorporate flavors.
3.COMBINEcrab meat and cilantro in a separate bowl; fold in wet mixture.
4.PORTIONcrab mix into patties and refrigerate at least 15 minutes to help set.
5.HEAToil in a medium cast iron skillet over medium heat.
6.COOKpatties until golden brown, about 2 minutes on each side.
7.DRAINon a paper towel lined pan.

VINAIGRETTE DIRECTIONS

1.WHISKthe lemon juice, pepper, shallots, mustard, zest, and honey in a medium mixing bowl until well blended.
2.ADDthe oil in a slow stream until the dressing is well blended.
3.SEASONwith salt and pepper.

TOMATO AND QUINOA SALAD DIRECTIONS

1.COMBINEcooked quinoa, cucumbers, onions, and tomatoes in a large bowl.
2.GENTLY TOSSsalad with lemon honey vinaigrette.

PLATING DIRECTIONS

1.SPOONsalad in the center of the plate.
2.TOPwith two of the crab cakes.
3.GARNISHwith microgreens.
4.DRIZZLElemon honey vinaigrette over the top of microgreens and around the plate.

MORE:7 Protein-Packed Vegetables That Are Super Easy To Meal Prep

Grilled Jerk Lobster With Rum Raisin Mandarin Salsa

SERVES:4
PROTEIN PER SERVING:29 grams

LOBSTER INGREDIENTS

1 medium onion, chopped
3 medium scallions, chopped
1 Scotch bonnet pepper, chopped
3 garlic cloves, chopped
1 Tbsp five-spice
1 Tbsp allspice berries, coarsely ground
1 Tbsp coarsely ground pepper
1 tsp dried thyme
1 tsp freshly grated nutmeg
1 tsp Kosher salt
2 tbsp orange juice
½ cup soy sauce
1 Tbsp canola oil
4 medium lobster tails, cleaned and shell removed except the tail fin

SALSA INGREDIENTS

½ cup golden raisins
3 Tbsp spiced rum
½ medium red onion chopped
1 red bell pepper seeded and chopped
1 teaspoon fresh ginger, minced
2 medium scallions, chopped
¼ cup cilantro
1 lime, juiced
1 Tbsp honey
1 cup fresh pineapple, cut into 1/2 inch cubes
2 cups mandarin oranges, drained
Kosher salt and fresh ground pepper, to taste

LOBSTER DIRECTIONS

1.COMBINEonion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt in a blender until mixture is thick and fully incorporated.
2.ADDthe orange juice, soy sauce, and oil.
3.BRUSHthe marinade over the lobster tail, making sure they are fully coated.
4.COVERand refrigerate for 15 to 30 minutes. Meanwhile, soak wooden skewers in cold water.
5.REMOVElobsters from the refrigerator and grill over a medium-hot fire, turning occasionally, until well browned and cooked through, about 4 to 5 minutes on each side.

SALSA DIRECTIONS

1.COMBINEraisins and rum in a small bowl. Soak raisins until they start to plump, about 1 hour.
2.DRAINand reserve raisins.
3.COMBINEraisins, onion, bell pepper, ginger, scallions, cilantro, lime juice, honey, pineapple, and mandarins in a small bowl.
4.SEASONwith salt and pepper.

PLATING DIRECTIONS

1.TRANSFERthe lobster to a platter and dress with the salsa.

MORE:Cook Once, Eat All Week: Quinoa Recipes