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)
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.
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.
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.
I don’t rely on many foods that come in a package or can, but there are several that I consider staples in my kitchen. These products are legit, pure, minimally processed and something I can feel good about too. Sometimes, I mention what brands I use in my recipes, but I thought I’d put it together in one handy list. Here goes:
Trade Secret Raw Coconut Aminos: this is the only brand I know of that makes coconut aminos, in fact. Use this fermented coconut product in place of soy sauce or tamari. It’s free of wheat, soy and additives. Oh, and it tastes salty and delicious too.
Aroy-D and Natural Value full-fat coconut milk: this stuff is as pure as it gets without making it yourself. There’s no gums, thickeners, stabilizers, sugar, preservatives or additives. These are my only two go-to brands. Aroy-D comes in boxes and Natural Value comes in BPA-free cans. Aroy-D also makes a wonderful coconut cream that I love.
Tessemae’s All Natural dressings/sauces: these are paleo-friendly (made from extra virgin olive oil) and come in a variety of delicious flavors. The paleo-friendly flavors even say ‘paleo’ on the label! The BBQ sauce is legit and I love the ranch (non-creamy) and cracked black pepper atop of ground meat and veggies. I find it in the refrigerated section at Whole Foods.
Kerrygold grass-fed butter: I always buy unsalted, unless it’s out of stock, but I absolutely love this butter. It comes from Irish grass-fed cows and tastes delicious. I find it for the best price at Whole Foods, but I think it’s reasonable at Trader Joe’s too. I pay $3.19/block (equivalent to 2 sticks) at Whole Foods. I used to get it for $2.99, but Whole Foods raised the price a few months ago. Also, this is the butter I use when I make my own ghee at home.
Vitacost organic extra virgin coconut oil: this is now the only place I buy coconut oil because I can buy a 54 oz container for about $22 at most, but often have a coupon code and get it for under $20. If you stock up on other things, you can usually get free shipping too. Once you buy from Vitacost once though, you’ll be notified of deals all the time, especially on Vitacost brand stuff. It’s totally worth it.
Coconut Manna or MaraNatha coconut butter: these are the creamiest coconut butters of the brands I’ve tried, and so smooth too. I generally pick up a jar of either when it’s on sale and have found it for as cheap as $5.99. I never pay full price for either of these brands. Sometimes, I’ll refill my empty jar with Let’s Do Organic Coconut Cream Concentrate, which comes in a little packet. I soften it first by placing it in a bowl of hot water, and then empty the contents into the jar. This stuff is a little grittier and sometimes needs to be mixed with a little water before using (depending on what you’re using it for). The bonus with this stuff is that it’s cheaper. I always pay less than $3 for an 8 oz box.
Bernard Jensen’s powdered gelatin: this gelatin powder is grass-fed and fantastic. You get a lot of bang for your buck and can use it in many different ways. It’s so good for your gut and skin too!
Pomi tomatoes and tomato sauce: this brand is imported from Italy, so you get exactly what’s on the label, which is nothing but pure. In the U.S., companies don’t have to list an ingredient if the product contains 0.5 grams or less, so it’s possible you get added sugar or other unwanted ingredients. Pomi comes in boxes too, so there’s no worry of BPA. I love that the tomato sauce has a cap on the container too because sometimes, I just need a little bit.
I think I could coin this as a lazy man or woman’s recipe because it involves very little time and effort, yet yields great texture and flavor. It’s creamy, crunchy, savory, salty (in a good way — not overdone) and downright yummy (yes, I said yummy). It’s a nice go-to on those extra busy days because it is incredibly simple and still allows you to have a delicious, healthy meal on the table in a pinch. It’s a win-win for everyone and the reason why I’m sharing it as one of my ‘Simple Supper Friday’ meals.
Happy Friday and hope you enjoy my lazy recipe!
For the beef slaw:
1 Tbsp coconut oil
1 small yellow onion, chopped
3 cloves garlic, minced
1 lb grass-fed ground beef
2 heads of baby bok choy, chopped
1 12 oz bag of broccoli slaw
Sea salt and pepper to taste
Melt coconut oil in a large pan over medium heat. Add the onion and garlic, and stir. After about 2 minutes, add the ground beef and break up with a spatula. Season with a little sea salt and pepper, to taste.
Once the meat is cooked through, add the chopped baby bok choy and stir. Then, add the broccoli slaw and toss again. Season to taste with sea salt and pepper, and cook for another minute.
Next, add the sauce (recipe below) and stir well, making sure everything gets well coated. Cook for another 2-3 minutes or until mixture is heated through.
For the sauce:
4 Tbsp unsweetened sunflower seed butter (I used this brand)
3 Tbsp coconut aminos
2 Tbsp organic rice vinegar
2 tsp ground ginger
1/4 tsp ground mustard powder
1/4 tsp raw honey
In a small mixing bowl, combine all ingredients and whisk together until smooth. Taste and adjust flavor, as desired.
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Remember the sirloin curry I mentioned in Monday’s post? Well, here it is, as promised! If you don’t already know, I have a weakness for curries and just can’t seem to get enough. Curries are often one of my defaults and always seem to satisfy. I guess I have a big place for curries in my heart. I prefer to eat my curry over zucchini noodles, but cauliflower rice works too. Heck, you can really eat it on top of any vegetable.
On another note, I have some fun things planned this weekend. Tomorrow starts out with some time atClackamas Physical Conditioning with Jason Seib and then afterward, Jesse and I are having lunch at Dick’s Kitchen with a friend of ours (also a client of Jesse’s) and her husband, who we’ll be meeting for the first time. They’ve never eaten at Dick’s, so they’re in for a real treat! I always look forward to a good grass-fed burger there. When I was there last a few weeks back, I had my first experience with an elk burger and it was fantastic. It did not disappoint.
Aside from that, Jesse and I both work briefly Sunday morning and then talked about going for another round of blueberry picking later in the day. We might not pick as much as we did a couple weeks ago (15 lb), but want to get at least half that amount. We want to add to our supply in the freezer, but keep a little bit more out for eating this time around.
Also, I wouldn’t mind going back to Reverend Nat’s Hard Cider taproom in our neighborhood and having another cider. This sounds like a good Saturday thing to do, after a nice long walk . Jesse, if you’re reading this, it’s a big hint.
Oh, and get this, I have jury duty on Monday and Tuesday. I was summoned a few weeks back. I’m not really looking forward to being confined and sitting all day, but hopefully I’ll get out early or won’t be a fit for the case. I won’t find out until they do the questioning that first day though. If I do have to stay, I’m at least hoping for an interesting case!
What are your plans for the weekend? Have you ever served for jury duty?
2 tsp coconut oil
2 cloves garlic, minced
1/2 large yellow onion, sliced in half moons
1 jalapeno, seeded and chopped
1 lb petite top sirloin, thinly sliced
1 13.5 oz can full-fat coconut milk
2 Tbsp + 1 tsp green curry paste (I use this brand)
1/2 small head cauliflower, cut into medium-sized florets
1 large carrot, chopped
1 8 oz can bamboo shoots, drained
2 Tbsp fresh basil, chopped (use Thai basil if you can find it)
Sliced green onions, optional
Melt coconut oil in a large skillet or wok over medium heat. Add the garlic, jalapeno and onion. Saute a couple minutes and then add the sliced sirloin. Continue to saute for a few minutes, stirring occasionally.
In a medium bowl, whisk together the coconut milk, curry paste, coconut aminos and cayenne. Add to the pan with the meat and onion mixture, and stir.
Add the carrot, cabbage and cauliflower and stir. Bring to a simmer over medium-low heat and cook for 5 minutes or so, stirring occasionally.
Next, stir in the bamboo shoots and stir. Once heated through, mix in the chopped basil.
Serve straight up or atop of zucchini noodles. Garnish with green onion, if using.
Blueberry season is in full effect here in Portland and I am loving it! I always look forward to this time of year and take full advantage of any opportunity to gobble up these juicy, sweet morsels. Berry season doesn’t last that long, so I have to savor it while it lasts. Normally, I moderate my fruit intake a bit more, but during berry season I make an exception. Jesse and I usually go up to one of the nearby farms and pick every summer, and we will this year too. I think we may even go this weekend! You may remember my berry picking post from last year.
This breakfast delight is basically a pancake and scramble hybrid. Its flavors are reminiscent of pancakes, with the cinnamon and vanilla, but the texture is all eggs with fresh pops of blueberry. It’s incredibly delicious and nice when you’re craving something on the sweeter side for breakfast. Pair it with a side of crispy bacon or sausage — then, you’ve got yourself a complete meal!
In a medium bowl, beat together the eggs, sea salt, coconut milk, cinnamon, cardamom, and vanilla. Then stir in the fresh blueberries.
Melt the coconut oil in a skillet over medium heat. Once melted, pour in the egg mixture. Allow mixture to cook over medium-low heat, stirring occasionally for 5 minutes or so (to get scrambled pieces).
Once done, remove from pan and place a big dollop of coconut butter on top, allowing it to melt over the hot eggs. Alternatively, you can melt the coconut butter first and then drizzle on top of the eggs.
Before you decide to make this recipe, here’s a few words of caution: do not attempt if you are not patient! That is no joke either! This was my first time making any sort of homemade sunbutter and it takes WAY longer than making nut butter. Holy cow, it was a good 30 minutes of back and forth blending and scraping the sides down. It might have even been longer! I couldn’t believe it, because nut butters come together in a flash, but not sunflower seed butter. With that said, be sure to allow yourself enough time and don’t expect it to come together in a pinch. In the end, it’s worth it because you have homemade sunbutter and saved money by making it yourself. Plus, it’s fun to play with flavor varieties, as I did here.
Also, if you don’t care for cardamom, feel free to omit it.
Totally unrelated, but stay tuned for part II of my San Francisco trip, coming this Thursday! More great pictures to come!
2 cups raw sunflower seeds
1 cup shredded unsweetened coconut
4 pitted medjool dates, or more if desired for extra sweetness
1 Tbsp Madagascar pure vanilla extract
1 Tbsp cinnamon
1 tsp cardamom
Sea salt to taste
1-2 Tbsp melted coconut oil
In a food processor, combine the sunflower seeds, coconut and dates. Blend until well ground into flour. Scrape down sides and continue to process.
Add the vanilla, cinnamon, cardamom and sea salt and continue to process, scraping the sides down as needed. Keep processing and scraping – back and forth, back and forth.
Then, add the coconut oil and continue to process. Continue to blend and scrape. Taste and adjust spices and sweetness as desired.
Once desired consistency is reached, pour into jars and store in the refrigerator. Before using, remove from fridge and let sit on the counter for a bit to soften and come closer to room temperature. It firms up quite a bit when cold.
*Note: You can make your sunbutter to be thick like a paste or creamy and runny, which takes more blending. Just watch out, so you don’t overheat your food processor! It takes A LOT of time.
I’ve been a bit inspired by mango lately (remember my mango chicken curry?). Probably because they’ve been on sale so much lately and catch my eye at the grocery store. Not only that, but they taste wonderful and I love getting the “mango pop” after cutting the majority of the flesh off the pit. Jesse then tells me he wants a mango pop and that it’s not fair. Okay, not really, but if you watch the show Louie C.K., you probably know what I’m talking about. Check out the clip below if you don’t. It’s a goodie.
Meanwhile, enjoy the recipe and have a happy Memorial Day weekend!
1 Tbsp coconut oil
2 boneless skinless chicken breasts, cut into tenders
2 cloves garlic, finely chopped
1.5 inch ginger cube, grated
1 jalapeno, seeded and finely chopped (keep some seeds if you want it spicier)
1 medium-sized red mango, peeled and cut into chunks
1/2 lime, juiced
Sea salt and pepper to taste
1 tsp chili powder
1/4 cup cilantro, chopped, plus extra for garnish
Melt coconut oil in a large skillet over medium heat. Add the ginger, jalapeno and garlic, and saute about 30 seconds. Then, add the chicken tenders and season to taste with sea salt and pepper. Sprinkle the chili powder atop of the chicken and stir.
Continue to cook chicken for about 10 minutes, flipping occasionally. Then, add the lime juice and mango. Stir and continue to cook for 5 minutes more or until chicken is cooked through. Once done, remove from heat and stir in the cilantro.
Serve with vegetable of choice. We had sauteed kale with halved cherry tomatoes.