Sometimes I play a game with myself to see how many veggies I can get into one dish. It’s a perfect game to play with this delicious and easy baked cod recipe. I got the original recipe from a friend, tweaked it a bit for my family’s tastes, and the result is melt-in-your-mouth deliciousness!
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- 4 Tbsp grass fed butter (room temperature)
- 2 Tbsp olive oil
- 2 Tbsp minced garlic
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Tbsp finely chopped parsley
- 1 Tbsp finely chopped basil
- 16 oz. cod (four 4 oz filets)
- 2 lemons
- Preheat oven to 400°.
- Make a paste of the fats, spices, herbs, and about 1 tablespoon of lemon juice.
- Coat each piece of fish with the butter/herb mixture.
- Top with remaining sliced lemon.
- Bake for 20 minutes, or until fish is flaky and done. Serve with more lemon juice, if desired!
Serve with roasted vegetables or a salad! Be sure to spoon the melted seasonings and butter all over your plate! I added a touch of lemon-parsley quinoa and it was delicious.
Adjust the recipe according to how much cod you have or how many family members. With fish, I typically err on the side of more seasoning, but do what your tastebuds desire!
Y’all, times are crazy. While toilet paper may be absent from stores, last I checked there are still some shelf-stable and frozen items available for plunder… I mean, purchase.
So I figured what better time to share ways to create nourishing and filling meals out of a stockpile… just in case.
Reminder – this isn’t about sticking to a diet or trying to “eat right.” This is about finding food that is going to be packed with nutrients to boost our immune systems by creating diversity in our gut microbiome. Vegetables always go together. I’ve never had a combination of veggies I didn’t like. Now, for picky eaters and super tasters that’s a different story. Hopefully, you will find a wide variety of options below to keep you happy, nourished, and full. Continue reading “What to Cook When You’re “Social Distancing””
Lately, I’ve been experimenting with the ketogenic lifestyle for brain health purposes. The husband wanted to lose some Christmas weight, so having him on board has helped me to dive in and try new recipes. We typically eat Paleoish and Ketoish at our house anyway, just because we feel good on whole food, but going completely grain free and refined sugar free (and alcohol free) has taken things to the next level.
Spoiler alert – 3 weeks in and we feel amazing. Both of us are sleeping like rocks. I’m full and fueled throughout my day, and my mood is leveled. Now, this all could have to do with a new adaptogenic herb-based product we’re taking, but I think the nutritional changes affect soooo much!
I found this recipe for chicken tenders in the book Keto Quick Start, available here. I followed the instructions completely except chose to use ghee to cook the tenders in, and it was a perfect addition! The flavor on these tenders are crispy on the outside and juicy on the inside. They weren’t dry at all, like some chicken tenders I’ve tried in the past. If coconut is a problem for you, you could probably bread them in almond flour and they’d still be tasty. But man, that flaked coconut fried in ghee left over on the pan is just mouthwatering!
All 5 family members loved them and ate them up. Do you know how tricky that can be???
Continue reading “Keto-rific Chicken Tenders”
Have you heard of MTHFR? Nope, it’s not an abbreviation for a bad word (and yes that’s an overused joke). It’s a genetic mutation a large percentage of the population (estimated to be 40-60%) carries. I won’t get all science-y here since this is a recipe post, but this article breaks it down really well.
I have one copy of this mutation, and because of this, I have chosen to remove folic acid completely from my diet – and my kids’ diets. Because of my boys’ tongue and lip ties, I suspect they have it as well, so I don’t want to take any chances.
Here’s the problem – folic acid is in EVERYTHING. Bread, cereal, supplements, enriched wheat… and pasta. Even those beloved Cheerios, people!
We haven’t eaten traditional whole wheat pasta in a long time for the gluten and inflammation reason, and there are some really great gluten-free pasta alternatives out there, but I always feel like if a veggie can substitute, do the veggie.
Continue reading “Spaghetti for Mutants”