Thai Curry Fish with Crispy Garlic Broccoli
Thai Curry Fish with Crispy Garlic Broccoli
Thai Curry Fish with Crispy Garlic Broccoli
Servings
3-4
Ingredients
- 1 lb of Fish cut into 4 filets (Salmon or any type of white fish. If cooking for one just get ½ lb)
- 1 ½ tbsp Curry powder, divided (can also use curry paste)
- ½ tsp Garlic powder
- ½ tsp Smoked paprika
- Salt & pepper
- 2 tbsp Olive oil
- 1 Red bell pepper, thinly sliced
- 1 Yellow bell pepper, thinly sliced
- 1 Large shallot or small onion
- 1-2 Garlic cloves, peeled and minced
- 1 tsp Fresh ginger, minced
- 1 15 oz can Full-fat unsweetened coconut milk, well-shaken
- (optional spoonful of peanut butter)
Broccoli
- 2 Bunches of broccoli
- 1 Lemon
- 1 Clove of garlic, minced
- 1 tbsp Olive oil
- Salt & pepper
Instructions
Preheat oven to 425
Line a sheet tray with parchment paper. Cut the broccoli into 1 inch florets and place them in the sheet tray. Season with salt, pepper and olive oil. Bake for about 20-25 minutes, flipping once halfway through, until tender and beginning to char. Remove from the oven and toss with minced garlic and lemon juice. Return to the oven for two minutes and then remove.
For the fish: pat filets dry. Season each side with seasonings, salt and pepper. Cook on high heat with 1½ tbsp of olive oil for about 4-5 minutes a side, depending on the thickness of your fish. Remove from the pan and set aside.
Add 1½ more tbsp of olive oil. Add the peppers and shallot to the pan and cook on medium high heat for about 10 minutes. Next add in the curry powder, minced garlic, and ginger. Cook for two minutes then turn to low and add in the coconut milk. Add the fish back to the pan and spoon the sauce over to coat. Simmer until the fish has warmed through.
Shopping List
Produce
- 1 Lemon
- 2 Heads of broccoli
- Fresh garlic
- Fresh ginger
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Shallot or small onion
Pantry Items
-
15 oz can Full-fat unsweetened coconut milk, well-shaken
- Curry powder (can also use red curry paste)
- Garlic powder
- Smoked paprika
- Olive oil
- Salt and pepper
Seafood
- 1 lb of Fish cut into 4 filets (Salmon or any type of white fish. If cooking for one just get ½ lb)
Equipment Needed
- Large skillet
- Sheet tray lined with parchment paper
- Plate
- Knife and cutting board
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Smokey Lentil & Cauliflower Tacos with Avocado Sauce
Smokey Lentil & Cauliflower Tacos with Avocado Sauce
Smokey Lentil & Cauliflower Tacos with Avocado Sauce
Servings
4
Ingredients
- 1 package of tortillas of choice
- 1 head of cauliflower
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp curry powder
- 1/2 tsp cumin
- Olive oil, salt, pepper
For the Lentils
- 1 large onion (white or yellow)
- 1 tbsp olive oil
- 3/4 cup of dried lentils
- 1 clove garlic
- ¼ cup loosely packed fresh parsley (can substitute with basil)
- 1 tsp each: smoked paprika, cumin, chili powder
- Salt & pepper
For the Avocado Sauce
- 1 ripe avocado
- Juice of 1 lime
- 1 clove of garlic
- ¼ cup plain Greek yogurt
- ¼ cup loosely packed fresh parsley or basil
- Water/oil to thin (I used 2 tbsp each)
- Salt and pepper to taste
- 1 tsp hot sauce (optional)
Instructions
Preheat the oven to 425 degrees. Line one sheet tray with parchment paper. Cut the cauliflower into small florets and place with on the sheet tray. Season with oil and spice and roast for 30-35 minutes until they are fork-tender and beginning to char.
For the Lentils
Cook lentils according to package instructions: use a strainer to rinse 3/4 cup of lentils under cold water. Next, add the rinsed lentils to a small pot with 1.5 cups of water. Bring to a boil, then reduce heat to a low simmer and cook uncovered for 20-30 minutes or until tender.
Meanwhile, peel and thinly slice the onion into half-moon shapes. Add to a skillet with 1 tbsp of olive oil over high heat. Cook for about 5 minutes on high heat with the lid on. Next, lower the heat to medium low and cook for 20-25 minutes, alternating between the lid on and off, stirring often. If the onions start to burn, turn the heat to low. Cook until the onions are brown, tender and caramelized. Next, add the minced garlic and spices. Cook for 1 minute. Add the cooked lentils and stir to combine. Add water or broth to loosen if need be.
For the Crema
Add all the ingredients into the food processor and blend until smooth. If the mix is too thick you can add a little water to thin. Taste for seasoning.
To Assemble
On your tortilla, layer the lentil onion mix, roasted cauliflower, and top with avocado sauce. Enjoy!
Shopping List
Produce
- 1 head of cauliflower
- 1 large onion, yellow of white
- 1 lime
- 2 cloves of garlic
- Fresh parsley or basil, 1/4 cup
- 1 ripe avocado
Packaged
- 1 package of tortillas of choice - (I use the Siete almond flour or Trader Joe's low carb soft flour tortilla)
Dairy
- 1/4 cup plain Greek yogurt
Pantry Staples
- Olive oil
- Dried lentils, red, green, or brown
- *Smoked paprika-this is important to give the dish the classic "smokey taco" flavor. You can also use chipotle powder
- Curry powder
- Cumin
- Chili powder
- Salt & pepper
Equipment Needed
- Sheet tray lined with parchment paper
- Large sauté skillet with lid
- Small pot
- Food processor
- Knife and cutting board
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Eggplant & Sweet Potato Stacks with Creamy Toasted Sesame Dressing
Eggplant & Sweet Potato Stacks with Creamy Toasted Sesame Dressing
Eggplant & Sweet Potato Stacks with Creamy Toasted Sesame Dressing
Servings
4
Ingredients
For the Toasted Sesame Dressing
- 3 tbsp tahini
- 2 tsp sesame oil
- 1-2 tsp maple
- Juice of 1 lemon
- Water to thin
- Salt and pepper
For the Eggplant
- 1 large eggplant
- 1-2 tbsp olive oil
- Salt & pepper
For the Sweet Potato
- 1 sweet potato, cut 1/4 inch rounds
- 1 tbsp olive oil
- 1 tsp curry powder
- 1 tsp smoked paprika
- Salt & pepper
For the Salad
- 3 cups of arugula (or lettuce of choice)
- 1 avocado
- Juice of 1 lemon
- 1 tbsp freshly chopped dill
- 1 clove of garlic, minced
- 1 tsp honey
- 1/4 cup olive oil
- Salt & pepper
Instructions
Preheat the oven to 425 degrees and line 2 sheet trays with parchment paper. Roughly peel the eggplant then thinly slice it into ¼ inch thick rounds. Place the rounds on the parchment paper and season both sides with olive oil, salt, and pepper. Bake for about 20 minutes then flip. Bake the second side for about an additional 20 minutes, or until both sides are lightly brown and tender.
For the Sweet Potato
Thinly slice the sweet potato into ¼ inch thick rounds. Place the rounds on the parchment paper and season both sides with olive oil, curry powder, smoked paprika, salt, and pepper. Bake for about 15 minutes then flip. Bake the second side for about an additional 10-15 minutes, or until both sides are lightly brown and tender.
For the Sesame Sauce
Add all of the ingredients, besides the water, to a bowl and whisk. If the mixture is too thick, add water 1 tbsp at a time until the sauce is pourable. Taste for seasonings.
To Assemble
Layer an eggplant slice with sweet potato and repeat. Garnish with a drizzle of the sesame sauce.
On the side, mix together the lemon juice, oil, dill, honey, salt, and pepper. Toss with arugula and sliced avocado. Enjoy!
Shopping List
Produce
- 1 box of arugula (or lettuce of choice)
- 1 ripe avocado
- 1 large sweet potato
- 1 large eggplant
- Garlic, 1 clove
- 2 lemons
- Fresh dill
Pantry Staples
- SESAME oil (this has a distinct sesame taste to flavor the sauce)
- Tahini
- Smoked paprika
- Curry powered
- Maple syrup or honey
- Olive oil
- Salt & pepper
Equipment Needed
- 2 small bowls and whisk
- Two sheet trays lined with parchment paper
- Spatula
- Vegetable peeler
- Knife and cutting board
- Salad bowl
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Peanut Crusted Salmon with Asparagus & Peanut Sauce
Peanut Crusted Salmon with Asparagus & Peanut Sauce
Peanut Crusted Salmon with Asparagus & Peanut Sauce
Servings
3-4
Ingredients
For the Asparagus
- 1-2 bunches of asparagus
- Juice of half a lemon
- 1 tbsp olive oil
- Salt and pepper
For the Fish
- 1lb. salmon (if cooking for 1, just get ½ lb. Can substitute with any protein of choice such as chicken, cod, etc)
- 1 tbsp olive oil
- Salt and pepper to taste
For the Crust
- ½ cup peanuts (or nut of choice)
- ¼ cup fresh basil
- 1 clove garlic
- 1 tbsp olive oil
- Salt and pepper
For the Sauce
- ¼ cup smooth organic peanut butter
- 2 tbsp tahini
- ¼ cup fresh basil
- 1 clove garlic
- Juice 1 lime
- 1 tbsp maple syrup
- ½ tsp cumin
- Water as needed to thin
- 1 tbsp olive oil
- Salt & pepper
Instructions
Preheat the oven to 425 degrees. Snap the ends off of the asparagus and place them on a sheet tray lined with parchment paper. Season with olive oil, salt, and pepper. Bake for about 20-25 minutes, flipping halfway through, until browning and tender. Garnish with fresh lemon juice and toss.
Meanwhile, combine all the fish crust topping ingredients into a food processor. Pulse until the mixture resembles coarse sand. Add enough olive oil so that the mixture becomes a coarse crumb and sticks together when you press it with your fingers.
Line the fish (or protein of choice) on a sheet tray lined with foil. Brush the salmon with a drizzle of olive oil, salt, and pepper. Press the pecan herb mix evenly onto the top of the fish. Bake until light pink all the way through (about 12-15 minutes depending on the thickness).
While the fish is baking, make the sauce by combining all the ingredients into the food processor. If the mixture is too thick, add water 1 tbsp at a time until it is a smooth and pourable sauce. Taste for seasoning.
To serve:
Plate the salmon on top of the roasted asparagus and drizzle with the peanut sauce. Enjoy!
Shopping List
Produce
- Garlic
- 1 lime
- 1 lemon
- 1-2 bunches of asparagus
- Fresh basil
Fish
- 1 lb salmon (if you're cooking for 1 just get ½ lb. Can substitute with any protein of choice such as chicken, cod, etc)
Pantry
- Peanuts (or nut of choice)
- Peanut butter (smooth, organic)
- Tahini
- Maple syrup
- Ground cumin
Pantry Staples
- Olive oil
- Salt & pepper
Equipment Needed
- Food processor
- Two sheet trays lined with parchment paper
- Knife and cutting board