Viewing entries tagged
olives

Comment

Baked Fish w/ Mediterranean Cauliflower Rice

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. 

Comment

Comment

Ode to an Olive

There are two kinds of people in this world. Those who love olives, and those who don't. My husband is the latter, and quite frankly I pity him. 

To say he is missing out is an understatement. In my mind olives fall under the category of "foods sent to earth from heaven above", along with bananas (nature's cake), dates (nature's candy) and cocoa powder (nature's brownie mix). A salty, fatty little morsel to pop in your mouth whenever the mood strikes. 

Hungry while cooking dinner? Pop an olive. 

Feeling snacky mid afternoon? Pop an olive (or ten). 

Find yourself hangry at happy hour? Pop 3 olives because DIRTY MARTINI. An adult drink for adult people who are no longer interested in mixing Smirnoff with gatorade. (I never did that). 

Need something into which to dip your crudites? Olive tapenade!!

The list goes on. Olives taste wonderful on a salad, on chicken and fish, or mixed into tomato sauce. They provide a nutritious punch and a sophisticated taste. Needless to say, I have them on hand at all times.  

Let's take a quick moment to celebrate healthy fats. Once vilified, they are back with a vengeance and we are all healthier and happier for it. Glowing skin, healthy brain functioning and satiety between meals, don't mind if I do! Olives also happen to be high in antioxidants, nutrients and minerals and have a high water content making them an ideal snack to gorge oneself on. <insert winky face> 

I also find it quite charming when a fruit masquerades as a veggie. Who's to say a fruit can't be savory? 

Way to go against the grain, kalamata.

Do your thing, picholine. 

Here's to you, nicoise for not giving into societal norms.

Quick shout out to the avocado who's on a similar path.

I just wanted to show some appreciation for a food that I love. A staple in my diet and kitchen. A real, whole, mostly unadulterated food that is as yummy as it is healthy. This is not to say that you too should eat them, but rather a casual suggestion to give them a try.

STEP 1: Walk yourself to your favorite market and peruse the antipasto bar. STEP 2: Try a few different mixes and see which ones you like best. I often gravitate toward a greek mix with chili. STEP 3: Serve them to company or hoard them all for yourself. STEP 4:  Repeat steps 1-3 for the rest of your life. 

Or not. It's totally up to you. 

 

 

 

 

Comment