This sauce is extremely versatile and goes well with different proteins including fish, seafood, pork, and chicken. Most vegetables taste awesome with it too! For this dish, I cooked squid tubes in a pan with ghee and lemon juice, placed them on top of cauliflower rice and then topped the dish with creamy Thai coconut sauce. The…… Continue reading Quick Thai Coconut Sauce
Wild Haddock with Mustard & Thyme INSTRUCTIONS: 1. Spread 1 tsp of yellow mustard onto each haddock fillet 2. Season with dried thyme and sea salt 3. Bake at 400F for 15 minutes 4. Squeeze fresh lemon juice over haddock before serving Serve haddock on top of cauliflower rice and call it a meal!
I know it’s not always realistic to have fresh protein sitting in the fridge ready for a quick and nutritious lunch or dinner. That’s why I consider wild canned fish to be an essential pantry item. Whether it be tuna, salmon or sardines, have your cupboards stocked with a variety so you’ll never have an…… Continue reading Creamy Dill Tuna Salad
Did you know? Multiple studies have shown coriander to have strong anti-histamine properties that can reduce the uncomfortable affects of seasonal allergies. Pan cooked wild cod with turmeric, coriander, black pepper & sea salt. Cooked in lemon juice, coconut oil & ghee. Served on a bed of arugula with lemon juice, balsamic vinegar, oregano, black…… Continue reading Turmeric-Coriander Cod on Arugula
Have you ever wondered what the difference is between a raw, extra virgin coconut oil and expeller pressed coconut oil? The main difference is that expeller pressed coconut oil is more heat stable making it safer for cooking at medium to high temperatures. It’s also flavourless and odorless so you won’t get a coconut taste…… Continue reading Coconut Lemon Scallop Salad