Tuesday, January 11, 2011

Lemon Cod, Kale and Carrot/Parsnip Mash

Paleo is a lifestyle not a diet. Adam and I have been talking about this lately. Paleo to us (me) is more about what you can eat. We can eat vegetables, grass fed meats (fish), nuts and seeds and fruit. 

We both were saying when you dwell or focus on the "can't'" have foods you and your body crave them. Yes, my body cannot handle grains or dairy. I will still not focus on the can't haves... instead I will focus on the can haves! I love vegetables and I love fruit and I love nuts and seeds and I love grassfed meats. May I suggest a great read on Paleo by our friend, Craig. It is not a FAD!!! 

This is my new lifestyle of eating! 

Another week --- Another fish dish!!! 

The Ingredients:
4x 6oz Pacific cod fillets

1/2 lemon – juice
drizzle olive oil
2 carrots – peeled, chopped

2 parsnips – peeled, chopped
1/4 cup homemade organic chicken stock or homemade veg stock
drizzle olive oil

 The Directions:
Began by cooking the carrot and parsnip in salted water ’til fork tender. Drain and mash. Add splash of organic chicken or veg stock along with drizzle olive oil. Taste and season with Pepper. I add the stock and olive oil in place of butter, you’ll be surprised how well it works. Leave in same pot to warm on low heat.
Preheat oven for 350 degrees. Season cod fillet with pepper and lemon juice. Bake for 24 minutes or until fish forks off. This also helps retain the heat and steam the fish ’til cooked thus making the fish moist.

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