Pecan Crusted Cod

4-6 wild caught cod fillets (Alaskan is great)
1 cup or so of ground pecans (walnuts would probably work ok too)
1 cup coconut flour
raw honey
grapeseed oil

pour some raw honey in a dish and add a small amount of water. In a separate dish, mix nuts and flour. Place cod fillets in honey, then in nut mixture and cover as best you can using your fingers to "smoosh" the nuts on the fish.
Heat a skillet over medium heat with grapeseed oil covering the bottom. Place cod fillets in heated oil and fry on each side for a few minutes.

Once served, drizzle your piece of fish with raw honey and enjoy!

Sauteed Zucchini:

Enjoy your in season zucchini with this super easy recipe. Chop zucchini, and saute in grapeseed oil, sea salt, pepper and turmeric. Yum!

Salmon Marinade

This marinade was so good, I plan to try it with chicken drumsticks!

4 wild caught Alaskan salmon fillets
4 tbsps sucanat
4 tbsps balsamic vinegar
2 tbsps grapeseed oil
2 garlic cloves, minced or 2 tsps garlic powder
1/2 tsp pepper
1 tsp sea salt

Mix ingredients together and pour over salmon. Marinade in fridge for 30 minutes. Bake at 450 degrees for about 10 minutes, using a turkey baster to keep the sauce on the fish. :)

Quinoa Crusted Cod and Collard Greens- Just Scrumptious!

This collard greens recipe is from my friend Lauren, and it is so delicious I can't believe it took me so long to try it!!! I mean, seriously delicious. Who would have thought? Collard greens? Oh yes. Amazing. Check it out here:

http://caramelaurenj.blogspot.com/2009/08/collard-greens-what.html

Honey Balsamic Collard Greens!

1 bunch of collard greens
Pinch of salt ( I use sea salt-has more nutrients than table salt-make the switch today)
Olive oil
Red onion
garlic cloves
garlic scapes (optional)
Sweet Peppers (green, red, orange and or yellow)

Fill Sink with cool water. Separate leaves from stalks and immerse in water. Rub dirt off and dry ( I shake the water off and cut them, then throw them in a salad spinner to get the water off)
Roll several leaves together and slice the roll in 1-inch strips ( I believe this is called chiffonade-style)
Put leaves into a large pot, add enough water to cover the leaves. Add a pinch of sea salt and minced or chopped garlic cloves. Bring water to a boil and cook leaves until bright green. Reduce heat to med.low heat. Simmer for at least 30 minutes, until tender. (taste to see if you like the texture-Don't cook too long, you do not want mushy greens!)
When greens are cooked to your liking, drain them and return to the pot and put on the lid.
Saute 1/2 cup chopped red onion, chopped garlic scape and peppers in olive oil. add to leaves. Drizzle honey and balsamic vinegar over mixture and toss leaves.

I only used grapeseed oil in place of olive oil and added maybe a little more than a drizzle of the balsamic vinegar and especially the honey. :)

Quinoa Crusted Cod

This one was just an idea I got one day from something else, and decided to create it and give it a try! The results were better than I expected!

Wild Cod or any fish filet really, just be sure you buy wild fish and not farm raised fish and try to stay away from high mercury fish such as tilapia (I know- a mild favorite of mine too..)
Organic quinoa (pronounced keen-wa, it's a grain)
Spices ( I used) Black pepper, sea salt, paprika, garlic powder, dill and parsley.
Egg
Grapeseed oil

Fill your pan with about 1/2 an inch of grapeseed oil and heat to medium high.
Beat the egg (s) in a small bowl and set aside.
On a plate, mix together quinoa and spices.
When oil is ready (sizzles when you drip the egg in it), dunk your fish into the egg and roll into the quinoa mixture until fully covered. Fry in grapeseed oil about 5 minutes on each side (more or less depending on how think your filet is). Place on a plate covered in paper towel immediately when done to remove extra oil, and serve right away.

I served both these dishes together along with brown rice.
Enjoy! (We did!)

Crunchy Fish Sticks

I had a craving for fish sticks...so I made my own so I would at least know what I was eating! Took a little more time than frozen fish sticks, but they were so good, my daughter loved them! When you crave fried food, try it yourself! You'll save yourself at least a year of your life I'm sure. ;)

1 1/2 cups whole wheat flour

1 tablespoons dried mustard

sea salt and pepper to taste

2 cups buttermilk

2 eggs

about 4 tilapia filets (fresh and cut lengthwise and then in half- cut in half again if too thick, 1/4 inch thickness works good)

Panko style bread crumbs

1 cup refined coconut oil

In a large bowl, mix together flour, mustard, salt, and pepper; add buttermilk and eggs. Heat oil over medium/medium high heat. Pour breadcrumbs into a large plate. Coat fish in egg mixture and roll in breadcrumbs. Cook in heated oil for about 2 minutes on each side (you will know the oil is hot enough if you drop some of the egg mixture into it and it sizzles). Place cooked fish sticks on a plate with paper towel to absorb extra oil. Serve hot.