Chili-Lime Cod With Veggies

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Ingredients

  • 4 fresh, or thawed from frozen, cod fillets (or any white fish you have handy)
  • The juice of 2 limes
  • 1 tsp lime zest
  • 1 tsp chilli powder
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • ¼ tsp pepper
  • ¼ tsp salt
  • 1 tsp honey (omit the honey if you’re on a Whole 30 like me)
  • 2 tbsp olive oil
  • 4 cups of chopped veggies of your choice (I used sliced zucchini, tomatoes, and carrots)

Directions

  1. Preheat the oven to 400 degrees
  2. Line a 9 x 13 glass casserole dish with parchment paper (just the bottom to prevent sticking, or you can oil the bottom)
  3. Stir together the olive oil, lime juice and zest, honey, and all of the seasonings (set aside)
  4. Arrange the vegetable at the bottom of the casserole dish
  5. Place the cod fillets on top of the bed of vegetables
  6. Evenly coat the fillets with the lime, oil, and seasoning mixture
  7. Drizzle the remaining oil mixture over the vegetables
  8. Bake for 15 minutes (or until the cod is cooked fully) in hot oven and serve

Confession: I like to add fresh Parmesan to this meal – if you tolerate dairy give it a try!

Note: If you like your veggies softer you can put them in the oven for 5 minutes first and then add the cod for the last 15 minutes.

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Apple Pork Burgers

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By Jenn Bruer

Beefsteak with potatoe salad- Frikadelle mit Kartoffelsalat

Ingredients
1.5 lbs ground pork
1 onion, minced
1 egg
1/2 cup apple, grated
1/4 cup celery, minced
1/2 cup sweet potato, grated
1/4 cup cranberries, finely chopped (I place mine in the food processor and pulse to tiny pieces)
1 tsp dried sage
1 tsp dried thyme
1/2 tsp each salt and pepper

Directions

  1. Place all ingredients in a mixer (or mix by hand) until well combined
  2. Shape the mixture into 1 inch thick patties (this should make about six 1-inch patties)
  3. Grill for 5 minutes on either side or until the meat is cooked
    • If it’s too cold out to grill, these taste great in the oven too! Put them in at 375 for about 20 minutes.

Note
I have also made these burgers in the oven and wrapped them in bacon – they were Ahhh-mazing 🙂 Enjoy!

Egg Foo Young

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By Jenn Bruer

egg foo young Ingredients
6 eggs, lightly beaten
1 cup fresh bean sprouts
1/4 cup minced onion
1/4 cup sliced bamboo shoots
1/2 cup slivered browned ham (or ANY meat or seafood you want)
1 tsp soy sauce
2 -3 tbsp ghee (or butter or coconut oil)
1 tbsp green onion for garnish

For the Sauce
1 cup chicken broth
1 tbsp soy sauce
2 tsp honey
2 tsp red wine vinegar
1 tbsp arrowroot flour (or your preferred thickener is fine too)
2 tbsp warm water

Directions

  1. Heat ghee in a medium sized skillet over moderate heat
  2. In a large bowl whisk the eggs well
  3. Add the vegetables, ham, and soy sauce to the hot pan
  4. Poor the eggs over top
  5. Fry on medium heat until lightly browned on the bottom, turn over and brown the other side
  6. For the Sauce: In a pot, heat broth, soy, honey and vinegar
  7. In a separate bowl combine the arrowroot flour and water
  8. Add the arrowroot and water mixture to the sauce and cook, stirring frequently, until sauce bubbles and thickens slightly
  9. Serve the Egg Foo Young topped with the sauce and garnished with some green onion

Cauliflower “Hummus”

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Recently I came across THIS gem of an article on the health benefits of CAULIFLOWER! This is a comprehensive piece from fellow health junkie Helen Nichols. Check it out and then you can celebrate by making Cauliflower “hummus” 🙂

By Jenn Bruer 

Cauliflower humous

Ingredients

2 cups cauliflower florets
2 tbsp olive oil
1 garlic clove
1 tbsp tahini
4 tbsp fresh lime juice
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper

Directions

  1. Steam the cauliflower until cooked but not mushy
  2. In a food processor, collect remaining ingredients
  3. Add cauliflower and process until smooth

Pineapple Chicken

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pinapple chicken

By Jenn Bruer

Ingredients
4 diced boneless/skinless chicken breasts
1 small can sliced pineapple (packed in juice)
1 minced garlic clove
1 tbsp tapioca starch
2 tsp Worcestershire sauce
1 tbsp mustard
1/2 tsp hot pepper flakes
2 tbsp coconut milk
1 tbsp coconut oil
The juice of one lemon
salt & pepper to taste

Directions

  1. Preheat oven to 375 degrees
  2. Drain pineapple, reserving juice
  3. Combine pineapple juice, garlic,tapioca flour, coconut milk, Worcestershire sauce, lemon juice, and mustard to make sauce
  4. Grease a shallow 9 x 13 inch baking dish with coconut oil
  5. Place chicken in the dish and pour the sauce over top evenly
  6. Bake at 375 degrees for about 20 minutes
  7. Now, spread the pineapple on top of chicken, baste with the sauce from the pan and continue baking 10 minutes longer
  8. Salt and pepper to taste