Hello, friends!

I thought I would pop in and share a  meal has been on regular rotation in my household lately and has yet to disappoint. 

In an attempt to feel bright and clear headed for the onset of Spring I have been focusing on my gut health and am making sure my meals are nutrient dense and easy to digest. Taste is still a main priority, of course, and I am enjoying getting creative in the kitchen with a variety of clean proteins, healthy fats and all the colorful fruits and veggies I know do my body good. 

Naturally once a successful meal makes its way into my life it is likely I will repeat it again and again. Some may call it obsessive, but I prefer to think that if it ain't broke don't fix it. 

Without further ado, here it is in all its simple glory - light, satisfying and perfect for lunches and dinners alike. Feel free to use any type of fish or even chicken or tempeh. Honestly, you can change the whole damn recipe if you'd like. It is your life, after all. Enjoy!

Baked White Fish:

(Serves 2)

  • 1lb White Fish such as Halibut, Cod or Haddock (I buy mine at the Boston Public Market)
  • Avocado Oil
  • Lemon Juice
  • Chili Flakes
  • Pink Sea Salt & Pepper 

Preheat oven to 350. Place the fish in a Pyrex or other baking dish. Coat each side of the fish with a generous drizzle of avocado oil and lemon juice and sprinkle on the chili flakes, salt and pepper. Place dish in oven and cook 15-20 minutes or until flaky.

Mediterranean Cauli-Rice:

(Serves 2)

  • 1/2 Bag Frozen Cauliflower Rice
  • 1 Cup Dinosaur Kale, finely chopped
  • 1 Cucumber, diced
  • Handful of Olives, diced
  • 2 T Fresh Parsley, diced
  • 2 T Ghee
  • Coconut Aminos
  • Red Boat Fish Sauce
  • Pink Sea Salt & Pepper 

Heat up the ghee in a skillet and add the cauliflower rice and kale. Heat until cooked through and add in a sprinkling of coconut aminos, fish sauce, sea salt and pepper. Remove from heat and combine with the cucumber, olives and parsley. 

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