Category Archives: Gluten-Free

Macadamia Nut Crusted Cod

It’s time for another 2015 cookbook challenge recipe!  The Englishman and I are on a big seafood kick, so we decided that this week’s recipe would be the Macadamia Nut Crusted Cod from Practical Paleo.

macadamia nut crusted cod

I should quickly note that the original recipe called for sole instead of cod, but Santa Monica Seafood had a killer deal on fresh cod, so we went with it.  I honestly think this recipe would go fabulous with any white fish of your choice so cod, halibut, sole; it all works!

This recipe reminded me of the delicious macadamia nut crusted snapper we had at Lelani’s during our honeymoon in Maui (which also makes me want to go back to Maui stat).

Another great bonus is you can throw together this dinner in less than 30 minutes.  It’s that easy.  We paired our fish with some roasted potatoes and vegetables and it was divine.

Macadamia Nut Crusted Cod (recipe from Practical Paleo)

Ingredients:

1 lb fresh cod

1/4 cup raw macadamia nuts, chopped

2 tsp orange zest (lemon works too)

1 tbsp fresh onion, chopped

2 tbsp dry white wine

Salt and pepper to taste

Directions:

Preheat your oven to a low broil setting.

Line a baking sheet with foil and place your onions on the sheet.  Gently place your fish on top of the onions.

macadamia nut crusted soleLightly sprinkle your macadamia nuts on top of the fish, followed by your orange zest.  Season with salt and pepper.

Drizzle your white wine over the fish and place in the oven for roughly 10 minutes.  The fish should be light and flaky when done.

Remove, garnish with lemon wedges and sides of your choice and enjoy.  So fresh, so easy.

macadamia nut crusted cod plate

What’s your favorite seafood dish? I’m always looking for new inspiration in the kitchen!

Natural Products Expo West: Justin’s

A couple of years ago I attended my first Natural Products Expo West and had a blast meeting a bunch of different vendors, trying new products and immersing myself in some of the best healthy and natural products on the market.  I couldn’t attend last year due to being in the thick of wedding planning, so this year I was excited to return AND meet with one of my favorite brands.  So consider this recap the Natural Products Expo West: Justin’s edition.

justins nut butter expo westFor those not familiar, Justin’s is a company specializing in nut butters and peanut butter cups using all-natural ingredients and NO preservatives.  The company uses organic ingredients when possible, and offers a line of almond butter, peanut butter, and natural PB cups that taste 1000x better than a Reese’s in my opinion. The Englishman and I always have a jar of Justin’s Almond Butter in our house, and I always take the to-go squeeze packs whenever I travel.  So when I had the opportunity to meet THE Justin at Expo West this year I jumped at the chance.

natural products expo west justinsJustin was incredibly nice (as expected) and was happy to chat about his products, what’s new, and what’s coming up for 2015.  First up is the dark + milk chocolate peanut butter minis, which at 70 calories a pop, are the perfect little treat when you are craving something sweet.

justins mini pb cupsI have already shared some of the minis with my friends and they were all big fans.  I can’t wait to stock up on more when these hit shelves starting in April.

In addition to the minis, Justin also has plans to create more healthy snacks by the end of 2015.  He explained that everything is still in the very early formulation stages, but he did share that he’s looking for that “snackability” factor and to expect lots of peanut butter and almond butter combos with more traditional snacks like pretzels and crackers.  PB and pretzels?  Sign me up.

Justin also shared that one goal of the brand this year is to become more green with their packaging and using more sustainable materials, which I thought I was great.  It’s so nice to see a brand constantly evolving and taking steps forward to be more environmentally friendly.

Not only was Justin incredibly nice and great to chat with, I could see how passionate he is about his brand, which definitely reflects in his products, cause they all taste great!  If you haven’t tried Justin’s yet, I recommend starting with the Maple Almond Butter or the Dark Chocolate PB cups.  Or even the Chocolate Hazelnut Butter.  Or Classic Almond Butter.  Obviously I don’t discriminate.

expo west justinsJustin’s products can be found at most supermarkets, Target and even Starbucks, and the new minis will be available starting in April.

Thanks again to Justin and his team for the great meeting at Expo West!

Halibut with Umami Sauce

I’ve been on a seafood kick recently.  Mostly I’ve wanted to eat ALL THE SALMON, but I’m also dreaming about the fresh fish case at Santa Monica Seafood (totally normal, I promise).  So for this week’s 2015 cookbook challenge, I consulted my trusty True Food Kitchen cookbook once again and made Halibut with Umami Sauce.

halibut with umami sauce plate

Can we talk about umami sauce for a second?  It’s the signature ingredient at Umami Burger and it also happens to include tamari, which doesn’t work for someone who’s allergic to soy.  But thankfully there’s a great soy-free alternative in the form of coconut aminos, which I swapped in instead and the sauce still came out wonderful.  Plus, by using the coconut aminos, the umami sauce is paleo friendly if you are into that sort of thing.

This recipe required minimal ingredients since the fish and the sauce were supposed to shine.  We didn’t have fingerling potatoes so we used a combo of red potatoes and sweet potatoes, and aside from the sauce update, followed the rest of the recipe.  Side note: how awesome do these potatoes look?

halibut with umami sauce potatoes

Halibut with Umami Sauce (adapted from the True Food Kitchen Cookbook)

Serves 2

Ingredients:

1/2 pound sweet potatoes + red potatoes

1/2 tbsp olive oil

1/2 pound brussels sprouts cut in quarters

2 halibut steaks (4-5 oz)

1 1/2 tsp salt

Salt and pepper to taste

2 tbsp olive oil (for pan)

1  1/2 cups roasted mushrooms

1/4 cup umami sauce

Umami Sauce Ingredients (makes 1 1/2 cups):

1/4 cup apple cider vinegar

3 tablespoons coconut aminos

1 cup nutritional yeast flakes

8 mashed garlic gloves

1/2 cup olive oil

Directions:

Preheat oven to 400F.  Line a baking sheet with foil (we used a cast iron skillet instead).

Chop up your sweet potatoes and red potatoes and toss them with olive oil, salt and pepper.  Roast for 35-40 minutes or until tender.

Wash and dice your brussels sprouts and season with salt and pepper.

Heat an ovenproof skillet over medium heat.  Add your olive oil and put the fish in the hot pan and place under the broiler.  Cook until golden brown (roughly 10 minutes).

Heat another skillet over medium heat and coat with olive oil.  Place your mushrooms and brussels sprouts in the skillet and cook until crisp.

Serve your halibut over your brussels sprouts + mushroom mixture and your roasted potatoes.  Drizzle your umami sauce on top and enjoy!

truefoodkitchen halibut plates  This also pairs quite well with a glass of rose.  Just saying.

What’s your favorite fish dish?  Is anyone else on a seafood kick as much as I am?

Learning to Love Salmon

Before I turned 30, you couldn’t pay me to eat salmon.  I knew the nutrition stats for salmon were great but still didn’t want anything to do with it.  Then one day, as if out of the blue, I started learning to love salmon.

I suppose it started with the night I met Dr. Andrew Weil at True Food Kitchen.  One of the dishes served was grilled salmon over the harvest chopped salad, and I remember thinking how the salmon was cooked to perfection and loaded with flavor, but wasn’t sure if it was just a fluke.

superfoods with dr andrew weil harvest choppedI decided to put my new-found appreciation for salmon to the test when I ordered a blackened salmon salad at La Sirena Grill.  Different preparation, but still quite delicious.

blackened salmon salad la sirenaBut I have to admit the dish that really taught me to love salmon was grilled salmon at Watermarc.  For whatever reason the preparation is phenomenal.  I’m usually the type of person who likes to order something different at restaurants, but every time I’m at Watermarc I go straight for the salmon.

grilled salmon saladWhile I’ve been learning to love salmon in cooked forms, I still can’t get on board with salmon sashimi and smoked salmon.  So that poses the question: how can I learn to love salmon in all it’s forms?  Any and all advice is most welcome.

Any other salmon lovers out there?  Where’s the best place to get a good piece of (sustainable) salmon?