I love seafood (although I admit I used to be very intimidated by it-which is stupid as it’s one of the easiest things to cook), I could eat it every single day and is one of the things I miss not living on a coast right now-less fresh options. I happened to be at one of our new local grocery stores recently and they had some really decent looking wild caught cod so I decided to buy some. It was in week three of my Whole 30 and I wanted to do something different with the fish instead of just putting salt/pepper and citrus on it, so I decided I’d use my Vitamix to make a “breading.” I have this brand new Vitamix and for whatever reason I haven’t used it a whole lot since I got it (shame on me!), so I winged it and threw some shelled pistachios in to pulse into “bread crumb” consistency. Super easy and it made the perfect crumbs. I then dumped them out on a plate to dredge the cod in – what resulted was probably one of the (easiest – win!) best recipes I’ve ever made, and because I ate it all before hubby came home from business travel I will absolutely be making it again and soon! I couldn’t get enough of the nutty, rich flavor combined with some truffle ghee I dropped on top at the very end of baking.
Pistachio Crusted Cod
- Pistachio crumbs (to whatever consistency you prefer)
- Cod filets
- Avocado oil
- White truffle salt ghee
Drizzle avocado oil on the cod and generously sprinkle with salt and pepper. Dredge cod through the pistachio bread crumbs and bake in a glass baking dish at 400 degrees until cooked through (one end of my cod was really thick, so I used a meat thermometer to ensure it was thoroughly cooked to 145 degrees). Once the fish was cooked I turned the oven off and dropped about 4 TBSP of white truffle salt ghee (brand is 4th and Heart, and it’s my favorite thing ever) on top of the cod and let that melt into the fish. What resulted was the tastiest, flaky, rich, nutty dinner, and it reheated very well.
Sunday morning I made carnitas in the crockpot for dinner, and to eat throughout the week. It’s one of my favorite meat dishes because not only is it very versatile, it’s really easy. Sunday was day day 28 on my Whole 30, and I wanted something fresh and flavorful, but light. I’ve made them before with this same recipe and I really enjoy the flavor.
- Pork shoulder/pork butt (about 5-6lbs)
- 1 orange
- 1 yellow onion, loosely chopped
- 1/2 cup coconut aminos (soy sauce substitute)
- Minced garlic (maybe 2 TBSP, I love garlic)
- 3 bay leaves
- Smoked paprika
- Crushed red pepper
- 2 cups Chicken broth
The meat I used this time was a combination 1/2 and 1/2 pork shoulder/pork butt wrapped together in netting (the butt was pretty fatty, YUM). I left the netting intact for cooking and generously coated the meat in salt and pepper, then sprinkled with the remaining spices: cumin, smoked paprika and crushed red pepper. Place the meat in the crockpot and squeeze the juice of 1/2 the orange over the top of the meat, then add all remaining ingredients. I set it on high for about 2 hours until it was boiling and then turned it down to low for a couple hours. I then flipped it and brought it back up to a boil on the other side, then turned it back down to low for another hour or so. Total time was about 6-7hrs. Then I cut the netting off and shredded the meat for dinner. We made carnitas bowls with all of our favorite fixings (cilantro, lime wedges, avocado, tomato, raw red onion, sliced green olive, hot sauce, salsa, cabbage, etc.).
All of the fresh flavor of carnitas, without the glycemic load of tortillas!
Clearly, I am not reinventing the wheel here, but nonetheless I receive enough public and private questions about the food that I share on social media, so I’m just going to blog about it! Bonus, this is a super easy meal.
Taco Tuesday was yesterday, except I’m not eating corn anymore (doing a Whole 30), but still love the flavors of tacos (duh) so I decided to make all the fixings for lettuce wrap tacos. Then when I had everything prepared I was like who even needs a lettuce cup, just throw everything in a bowl! We total scarfed, and nothing was leftover! Here is how I made them!
- 1 1/2 lbs chorizo sausage
- 1 small yellow onion, diced
- 2 TBSP minced garlic
- 1 1/2 TBSP coconut oil
- Black pepper
- Crushed red pepper
- Sea salt
- Onion powder
- Garlic powder
- Fresh diced jalapeno
- Diced red onion
- Diced pineapple
- Chopped cilantro
- Diced avocado
- Sliced green olive
- Diced tomato
- Lime wedges
Saute the diced onion and garlic for about 2-3 minutes in the coconut oil, then add the chorizo. Continue sauteing cooking meat evenly, and add all of the spices for the homemade taco seasoning. It’s up to you how much you use. I really like paprika and cumin so I was a little more generous with those. Once meat is cooked, turn to low heat to keep warm.
Dice all of the garnishments you’d like to add to your taco, wrap, bowl, etc. It’s really up to you! I love the flavor and spice of fresh jalapeno with cilantro and the sweetness of pineapple. Avocado and raw onion are a must for me. The green olives, not typically thought of but our favorite local Mexican restaurant, the chef adds green olives to tamales, salads, nachos etc. and they’re awesome (side note, he’s from Mexico City and cooks his grandmother’s recipes). P.S. I didn’t even miss the corn or cheese.
We’re on a zoodle kick, can you tell? Several weeks ago a friend of mine (via snapchat) asked if I was cooking dinner one particular evening and I replied and said, probably? Nothing specific planned though. He replied and said, oh well you should cook dinner and snap it, I always like to see what you create. So, I did and here is what I ended up with that evening.
Sausage Zoodle Marinara on Roasted Eggplant
- Zoodles (I used zuchinni)
- Sausage sliced (of choice)
- One white onion, loosely diced
- 1 stick Kerrygold garlic herb butter
- Dried basil
- Sugar free marinara sauce
- 1 eggplant
- Avocado oil
- Sea salt
- Black pepper
Start by getting the eggplant roasting so it’s finished at the same time as the zoodle marinara. This is my favorite method for roasting eggplant as it gets a little more crisp, rather than being more spongey/mushy. Wash and thinly slice your eggplant. Place slices on a lightly greased and foiled cookie sheet (if you don’t grease the foil it will stick really bad). Generously drizzle avocado oil on the slices and sprinkle with sea salt and fresh ground black pepper. Roast in the oven at 400 degrees while preparing the rest of the dish.
Start by melting the stick of butter in a saute pan, then add the diced white onion and cook for about 4 minutes. Add marinara sauce, cut sausage and dried basil. Saute for about 10 minutes until the sausage is heated through. Add the zoodles, and saute another 5 minutes or, until done to your preference (I prefer al dente). Sprinkle with sea salt and fresh ground black pepper.
Place roasted eggplant slices on a plate and top with sausage zoodle marinara! Reheated really well.
*side notes: I use avocado oil because it has a higher smoke point and doesn’t create carcinogens when heated at high heat. I use Bilinski’s brand sausages (pre-cooked) and for this recipe I used their wild mushroom with Italian herbs – they’re my favorite chicken sausages, super clean ingredients from pastured chickens. Sugar free marinara-getting easier to find! Super Target is where I buy mine, and they now carry 3-4 different brands that have zero added sugar. Last, I don’t really measure things, I just kind of eyeball and taste-test, if I think there should be more of something I add it, but I start with less and then add more since I can’t take ingredients back out
Full credit goes to my sister’s co-worker who told her about this little gem and she passed it along to me! Threw it together yesterday and it is super tasty (odd combination I wouldn’t have normally thought to put together), but nonetheless will add this to my rotation! It reminds me of a BLT in salad form. I think it normally calls for spiralized cucumber but I just didn’t have time to do that over lunch yesterday and I’m also not sure if it has an official name. So, thanks to my sister’s co-worker whom I have not met 🙂
Cucumber Bacon Salad
- Cucumber (sliced, spiralized, etc.)
- Cherry tomatoes, halved
- Bacon pieces
- Mayo (I use Primal Kitchen)
- Dash of salt/pepper
I didn’t measure any ingredients, I just eyeballed it so feel free to use as much of each ingredient as you prefer for your own taste. Toss them all together and enjoy fresh (this would be a great dish to make for any kind of party, tailgate, etc.)!