Halibut Baked in Parchment Paper

Posted on February 21 by
in Blog

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chopped fresh dill
  • 2 4-ounce halibut fillets (about 1 inch thick) - or other fish you like, such as salmon or char or cod
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 cup scallions sliced thin
  • 1/4 cup red bell pepper small dice
  • 1/4 cup zucchini/yellow squash small dice
  • 1/4 cup snow peas sliced thin

Instructions

  1. Preheat oven to 450°.
  2. Combine first 4 ingredients in a small bowl; stir until blended.
  3. Cut 2 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper along the center of the heart. Cut out the heart, and open. Sprinkle both sides of fillets with salt and pepper. Place one fillet near fold of each parchment heart. Top each fillet with half the vegetables and half the oil mixture. Start at the top of the heart and fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly.
  4. Place packets on a baking sheet. Bake at 450° for ~15 minutes. Place on plates; cut open. Serve immediately.

Red's Frozen Entrees

Posted on February 19 by
in Blog
I found these low carb, all natural frozen entrees at Sprout's. They offer a few entrees with riced cauliflower.
 
Chicken and Riced Cauliflower
Total Calories = 230
Net Carbs = 15 grams
Protein = 14 grams
Total Fat = 11 grams
 
Riced Cauliflower - White Meat- Chicken Teriyaki
Total Calories = 210
Net Carbs = 11 grams
Protein = 15 grams
Total Fat = 9 grams
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Friday Funny....

Posted on February 15 by
in Blog

Gluten Free Peanut Butter Blueberry Cookies

Posted on February 14 by
in Blog

Ingredients

1 cup natural creamy peanut butter
2 Tbsp. coconut butter melted or coconut oil
5 Tbsp. maple syrup
1 1/4 cup rolled oats, gluten free
1/2 tsp. baking soda
1 tsp. vanilla extract
1 egg, large
1/4 tsp. sea salt
Pinch cinnamon
1 cup blueberries, fresh

Directions

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

In a medium bowl, stir in the peanut butter, coconut butter/oil, maple syrup, egg and vanilla. Stir in the oats, baking soda, salt, and cinnamon and then carefully fold in blueberries. Be gentle - you do not want to squish them, keep them whole.

Roll dough into a ball and place on parchment paper and flatten slightly with the palm of your hand. Continue until dough is gone.

Bake for 10 minutes. Let cool for another 10 minutes and store in airtight container in fridge.

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