>Hey hey hey,
Glad you liked my recent cherry blossom pics. From what I’m reading, a lot of you are also experiencing some pretty crappy weather today. Booooo.
Hope this brought you a little sunshine.
Michael is sure excited for warmer weather.
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Guess what? I broke in the my new juicer this morning! I choose one by Breville because it had great reviews and is supaaaa easy to clean (all parts are dishwasher friendly!)
It was simple to operate and actually quite a blast (side note: I’m clearly getting old. I now consider juicing a fun activity)!
My first attempt included:
– mango
– kiwi
– green apple
– carrot
– celery
– beet
– ginger
– garlic
-parsley
And a papple!
The label said Pear-Apple but my sis and I call it a ‘Papple’. It looks, feels, and tastes equally like a pear and apple. Perfect lil hybrid.
Sooooo good! I loved the garlic/ginger zingggg!
(Made 4 servings)
Clean up was a easy-peasy. Scoop out pulp (rainbow-esq, eh?) and toss in dishwasher…
I can’t wait to experiment more!
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Dinner tonight was reeeeeeeeally good! I bought fresh cod yesterday and whipped up a feast in no time 🙂
Baked cod topped with brown-rice & veggie crumbles (gluten & dairy free)
Ingredients (serves 3):
1 lb fresh cod
yellow onion, 1 medium chopped
tomato, 1 medium chopped
brown rice bread, 2 pieces toasted/chopped into tiny cubes
fresh parsley, 1 T finely chopped
garbanzo bean flour (~1/2 cup)
vegetable broth, 1/4 cup
3 T dry white wine
garlic, 4 cloves finely diced
honey, 1 t
olive oil, 3 T
garlic powder 1t, divided
sea salt, pepper, to taste
Directions:
(Topping)
1. Add 1T olive oil, wine, onion and fresh garlic to frying pan
2. Cook over medium heat until onions soften and brown
3. Add parsley, tomato, honey, broth, 1/2 t garlic powder. Cook until tomatoes soften.
4. In a separate bowl, combine bread crumbs, flour, 1/2 t garlic powder, pinch sea salt/pepper. The inside of brown rice bread is naturally sticky so flour easily coats crumbs. If this isn’t the case for your bread, simply pre-spray bread with olive oil before mixing.
5. Remove coated crumbs from flour and brown in 1 T olive oil in separate frying pan. Add to tomato mixture. Add salt/pepper to taste.
(Fish)
1. Rub fish with remaining flour (use same from crumb topping). Brown over medium heat ~1 min each side.
2. Remove from heat and transfer to tinfoil coated pan sprayed with cooking spray.
3. Transfer topping equally over each piece of fish.
4. Bake for 10-15 mins at 425F or until fish flakes.
I served the fish with a side of quinoa (cooked in vegetable broth and mixed in remaining topping)
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Whelp, it’s officially waaaay past my bedtime. I leave you with this video I’ve probably watched 12 times today. Peeeee ma pants!
Biochemista 