This recipe is a great example of how cooking healthy, nutrient dense foods at home is actually just as easy, if not easier, than using processed foods or going out to eat.
Due to my location, “organic” isn’t always available. But, I can still be selective and have sources that I trust. Sometimes they amaze me.
For example, I can purchase frozen wild-caught Alaskan Blue Hake right off a truck that comes to my door. The asparagus is also not organic or even fresh, but nutritious and chock full of vitamins (pronounced vee-tah-mins a-la Molly Shannon) for my kiddos. It’s also just pennies per serving, took less than a half an hour to make, and gluten free!
I threw some of the frozen fish fillets in a glass pan and drizzled a bit of Virgin Coconut Oil over the top. Sprinkled Lemon & Pepper Seasoning, Turmeric, Minced Onion and Himalayan Salt over it as well. Baked at 350 F for about 20-30 min.
Then in a hot wok, I pan fried the frozen asparagus spears and sun-dried tomatoes. The tomatoes were marinated in a little bit of olive oil that I used for frying. Maybe 8 minutes total.
Here’s something fancy that I tried to do for the kids and it was an epic fail.
It didn’t even photograph well! It was supposed to be this tasty Flaugnarde with roasted berries. It was mostly that.
But, I got all cocky thinking I could make a substitution on something I have NEVER tried to make. As you can see, I got out some cute ramekins and put fresh whip cream on it. But, the kids knew it sucked.
As they say, two out of three ain’t bad. I did end up taking what was left of the berries and transforming them into these last night. (A small kitchen fire ensued...)
Also shared on:
Real Food Wednesdays
Simple Lives Thursdays
Traditional Tuesdays
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