Halibut with Fresh Mango & Avocado Salsa (Paleo, Low-Carb, High-Fiber)

Halibut with Fresh Mango & Avocado Salsa (Paleo, Low-Carb, High-Fiber)

DID YOU KNOW? Avocados are rich in fiber — half an avocado (roughly 100g) packs 7 grams of fiber, which is 27% of the RDA. Fiber has been shown to have important benefits for weight loss, metabolic health and gut health.

About 25% of the fiber in avocado is soluble, which is known for feeding the friendly gut bacteria in your intestine. The number and type of bacteria is very important for optimal gut health and overall health.

If you’re dealing with IBS or weight loss resistance, I recommend replacing grain-based foods with high-fiber whole foods like avocados, vegetables and other fruits.

Here are a few way to incorporate avocados in your diet:

Looking for a yummy side to pair with this fish dish? Try cauliflower “rice”, vegetable mash or sauteed garlic chard.

wild halibut with avocado and mango salsa

Halibut with Fresh Mango & Avocado Salsa

INGREDIENTS: (serves 2-3)
1 lb wild Pacific halibut*
1 avocado, chopped into small chunks
1 small mango, chopped into small chunks
1 tsp red onion, finely chopped
1 tbsp cilantro, basil or parsley, finely chopped
1 lime, juice only
Sea salt & black pepper to taste
Avocado oil

*If you can’t find wild Pacific halibut or it’s too expensive, try wild cod or another similar fish. If you’re not a fan of fish, this salsa works great with chicken too!

INSTRUCTIONS:

1. Preheat oven to 400F and line baking dish with parchment paper.

2. Coat halibut with avocado oil and season with sea salt and black pepper.

3. Place halibut in oven and cook for 10-15-minutes (more time may be needed for thicker pieces of halibut). Halibut should be opaque and flake when cut with a fork.

4. While halibut is cooking, combine mango, avocado, red onion, fresh herbs, lime juice and seasoning in a bowl and mix until well combined.

5. When halibut is done, let rest for a few minutes then top with fresh mango & avocado salsa and serve.

wild halibut with avocado and mango salsa

Tuna & Sauerkraut Wrap

Tuna & Sauerkraut Wrap

DID YOU KNOW? Sauerkraut’s live and active probiotics have beneficial effects on the health of your digestive tract — and therefore the rest of your body too.

That’s because a very large portion of your immune system actually lives within your gut and is run by bacteria that live within your intestinal flora.

Imbalances in gut bacteria have been associated with a long list of health related problems and increased risks of disease, but luckily obtaining good bacteria from probiotic foods has repeatedly demonstrated health benefits in clinical settings.

Probiotic foods can be beneficial for reducing symptoms like IBS, gas, bloating, constipation, diarrhea, food sensitives and other digestive disorders since they can help lower the presence of toxins, inflammation and bad bacteria living within your gut.

In the process, sauerkraut and other fermented foods help you better absorb nutrients from the food you’re eating and even help manage your appetite, since they have an effect on hormones.

Sauerkraut with live bacterial cultures can be found in the refrigerated section of the grocery store. Read the label to make sure it contains live cultures.

Give this gluten free Tuna & Sauerkraut Wrap a try! It makes for a great lunch or dinner when you want healthy & probiotic-rich food.

Tuna & Sauerkraut Wrap

INGREDIENTS: (serves 1)
1 can wild albacore tuna
3 tbsp sauerkraut
1/4 cup sprouts (I like to use broccoli sprouts)
1 tbsp avocado oil mayo OR coconut yogurt (unsweetened)
1 tsp yellow mustard
1 coconut wrap

INSTRUCTIONS:

1. Mix all ingredients (except for coconut wrap) together in a bowl.

2. Place mixture in the center of the coconut wrap, fold and enjoy!

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Wild Haddock with Mustard & Thyme

Wild Haddock with Mustard & Thyme

DID YOU KNOW? Haddock is very low in calories (77 calories per 3 ounces), high in protein (17 grams per 3 ounces) and an excellent source of selenium, phosphorus and some of the B vitamins.

Check out these 4 simple steps for Wild Haddock with Mustard and Thyme.

Serve these haddock fillets on top of cauliflower “rice” for a delicious low carb, keto, paleo and IBS friendly meal.

Wild Haddock with Mustard & Thyme

INGREDIENTS: (serves 2)
2 wild haddock fillets
2 tsp yellow mustard
1 tsp dried thyme
Sea salt to taste
1/2 lemon

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.

Raspberry Tuna Salad (AIP, Low-Carb, Paleo)

Raspberry Tuna Salad (AIP, Low-Carb, Paleo)

Are you looking for healthy meal ideas that you can easily pack up and take with you to work?

I happen to be a pro at easy and portable lunches and dinners since I spend a couple of long days at my studio each week. On these days, I pack a breakfast/lunch (which is usually a big @$$ smoothie) and dinner.

My dinners usually consist of either canned wild salmon, sardines or tuna mixed in a salad – or I add some good stuff to my canned fish and wrap it in my favourite gluten free coconut wraps or green wraps.

Here’s one of my quick and easy salad recipes that I put together in the morning before work and store in the fridge until it’s time to eat. I just shake everything up and voila – healthy and delicious food is served! If you don’t have a fridge at work, use a small cooler bag with an ice pack.

Quick Raspberry Tuna Salad

INGREDIENTS: (serves 1)
1 can wild albacore tuna
4 cups spring mix salad
1/2 cup fresh or frozen raspberries
2 tbsp coconut yogurt or kefir
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/2 tsp dried basil
Sea salt to taste

INSTRUCTIONS:
1. Place all ingredients in a large glass (or BPA free) container.
2. Keep refrigerated (or in a cooler bag) until ready to eat.
3. Shake container to mix all ingredients and enjoy!

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