Honey Almond Ginger Halibut


Halibut is my absolute favorite fish. I seriously love it a lot, but seldom buy it since it’s a bit pricy. Lucky for me, it’s been on sale at New Seasons Market lately, and I’ve been taking full advantage of it. I plan to indulge in it at least a couple times more before the sale ends as well.

This recipe is inspired by one of my dearest and most special friends, Heather. A couple years ago, she had us over for dinner and made steelhead with big slices of ginger, dabs of coconut oil, good sea salt, and raw honey. It was cooked on foil over the grill and was so incredible. We all raved about it! I haven’t had that recipe since, but have definitely not forgotten.

I figured something similar would be great with halibut, but decided to do it a little differently, and added a couple touches of my own. The fish is perfectly flaky with a punch of ginger flavor, bit of sweetness, and a delicate crunch of almonds. It’s SO delicious! We ate ours with roasted white sweet potatoes and green beans.

Cheers and enjoy!


  • 2 fresh wild-caught halibut fillets (about 6 oz each)
  • 1 Tbsp melted coconut oil
  • About 1/2 – 1 Tbsp raw honey
  • Pinch of cayenne pepper
  • Sea salt and black pepper to taste
  • 1.5-inch piece fresh ginger, peeled and grated
  • 2-3 Tbsp sliced blanched almonds, coarsely chopped


  1. Preheat oven to 400 degrees F.
  2. Line a small pan or baking sheet with foil or parchment paper, and place halibut fillets on top (skin side down). Sprinkle with a little sea salt and black pepper.
  3. In a small bowl, whisk together the melted coconut oil, raw honey, cayenne and grated ginger. Brush or spoon all of the mixture evenly over each fillet. Add a bit more sea salt and/or black pepper, if desired. Then, sprinkle the almonds on top.
  4. Bake in preheated oven for 10-12 minutes or until fish flakes easily when tested with a fork. If desired, spoon extra glaze mixture (from the pan) over fish before serving.

Yields: 2 servings


Chocolate Almond Milk

Homemade chocolate almond milk.

I’ve made homemade plain almond milk numerous times, and have been doing so for a while now. For some reason though, it’s never crossed my mind to make chocolate almond milk. Maybe it’s because I’ve never really been a chocolate almond milk drinker to begin with. I do remember back when I was 18 or 19, during my freshman year of college, loving chocolate Silk though. I’d occasionally buy a quart and keep it in my mini fridge in my dorm room. In the evening, after dinner, I’d usually drink a small glass or two. I actually still remember how it tasted too — thick, creamy and super chocolatey. Yeah, it tasted delicious, but fast forward about 10 years, and I no longer consume soy, additives, preservatives, thickeners or sugar (aside from occasional honey or fruit). Therefore, store-bought alternative milks of any flavor are out, even the non-soy varieties.

I got the idea in my head about chocolate almond milk a last week, when one of my followers from the blog, Luv What You Do, left me a comment on my chocolate chip cookies post (with homemade chocolate chips) mentioning that she wanted to try making her own chocolate almond milk, without added sugars. That’s when the light bulb went off and I realized that I wanted to try it too!

This almond milk came out incredibly creamy, with just the right amount of chocolate flavor and sweetness. If you like sweeter milk though, you may want to add more dates, but I personally don’t think it’s necessary.


  • 1 cup raw almonds, soaked for 24 hours
  • 2 tsp pure vanilla extract
  • 1/4 cup organic unsweetened cocoa or cacao powder
  • Dash of Himalayan sea salt
  • 3 cups filtered water
  • 2 plump medjool dates, pits removed


  1. Pour the almonds into a large bowl and cover completely with water. Soak for 12-24 hours, changing the water once if need be.
  2. After almonds have soaked, pour into a colander and rinse very well.
  3. Next, add the rinsed almonds to a high powered blender, such as this one. *Pour in the filtered water, vanilla, dates, cocoa powder and sea salt.
  4. Blend on high for several minutes. Taste and adjust flavor as desired and blend again (if you added more ingredients).
  5. Pour the milk into a nut milk bag, and let drain over a large bowl for an hour or so. Then, squeeze the bag to drain out the remaining milk.
  6. Pour milk into a large jar or pitcher and store in the refrigerator. Enjoy it cold or heated, like a hot chocolate. It’d also be great to make ice cream with, if you have an ice cream maker.

*Note: The draining process will turn your nut milk bag a little brown, due to the chocolate. If this bothers you, blend just the nuts and water first, drain, then add back to the blender with the remaining ingredients. Also, you can either save the almond pulp to use in baked goods later on (after it’s been dehydrated) or compost it.

Yields: ~2.5 cups


Almond Banana Cookies

Ah, a relaxing Sunday afternoon of baking. It felt good to get a little project going and not only that, it produced a tasty batch of cookies. I wish I could share smells with you all because these smelled so wonderful while baking, but hopefully you can imagine it or recreate the recipe for yourself and gather your own smells.

These cookies are soft and nutty with a slight sweetness from ripe banana. The best part is that they’re healthy, grain-free (of course), quick and there’s no added sugar. Inspired by Everyday Paleo once again, I made a slight twist on her nutty cookies recipe, and cut it in half. (Seriously if you don’t have the Everyday Paleo cookbook, get it or see if it’s available at your local library!). I bet kids would love these cookies and there’s truly no shame in letting them indulge in these anytime.


  • 1 ripe banana, mashed
  • 5 Tbsp coconut flour
  • 1/4 tsp baking soda
  • 1/4 C unsweetened applesauce
  • 1/4 C unsweetened coconut flakes
  • 1/4 C plus 2 Tbsp almond butter
  • 1/2 Tbsp cinnamon
  • 5 Tbsp coconut milk
  • 1/4 C sliced almonds


  1. Preheat oven to 350 degrees F.
  2. Mash banana in large bowl with a fork. Add coconut flour, baking soda and almond butter; mix thoroughly.
  3. Add remaining ingredients and stir.
  4. Drop by tablespoonfuls on a baking sheet lined with parchment. Bake for 25 minutes.

Yields: 12 cookies

Cookie bite

Simple Supper Friday: Sirloin Dijon and Ice Cream

Tonight, I  made another recipe from the Everyday Paleo cookbook and ate beef again! Yes, I enjoyed it a second time around too.

I had everything on hand to make the sirloin Dijon recipe and it appeared to be fool-proof, quick and easy. I followed it as is, but didn’t have 1-1/2 lb of sirloin, so cut some of the ingredient ratios down (I had just under 1 lb of meat). This recipe came together quite quickly and I was pleased by the flavors and textures of the dish. The flavors resemble that of beef stroganoff (or what I remember of it), but much better and more satisfying. The Dijon mustard pairs well with the thyme and incorporates nicely into the whole dish. I will definitely make this again.


  • 1-1/2 lb grass-fed sirloin, thinly sliced
  • 3 garlic cloves, crushed
  • 2 Tbsp coconut oil
  • Sea salt and black pepper to taste
  • 1/2 C chicken stock
  • 1/2 Tbsp dried thyme
  • 1-1/2 Tbsp Dijon mustard
  • 4 cups kale, chopped


  1. Saute the sirloin and garlic in coconut oil until the meat starts to brown. While the sirloin browns, sprinkle with sea salt and pepper.
  2. In a separate bowl, mix together the chicken stock, thyme and mustard. Pour the mixture over the sirloin and bring to a simmer.
  3. Add the kale to the pan and cook, stirring often until the kale is tender (about 2-3 minutes). Serve immediately.

After dinner, I spontaneously decided I wanted ice cream and thankfully, my ice cream freezer container was good-to-go. I put it in the freezer a while ago, just in case a craving struck. Good thinking on my part!

I used canned coconut milk (about 1.5 cans) as the base and then threw in whatever inspired me. I added one mashed banana, two chopped dates, a splash of pure vanilla extract, a few drizzles of honey, sliced almonds, a dash of Himalayan sea salt and about 1/2 tablespoon of almond butter that was left in the bottom of the jar. Everything mixed together in the ice cream maker for about 20 minutes. The result was fluffy, decadent, creamy, to-die-for ice cream. I think I could’ve eaten the entire bowl! It is extra tempting too because the ice cream is never the same after it freezes overnight. Alas, I resisted.