Note- you can use any white fish really. I’ve had this with haddock, halibut, tilapia and even cod! A thicker fish definitely works better because the crust is pretty flavorul and substantial.
I adapted this from the 21 Day Keto Reset as well. They served it with a brown butter sauce in the book, but my familiy didn’t really dig that, so I usually have this with the Arugula Pesto Zoodles, found here.
Ok, here goes.
3/4C Raw Macadamias
3Tbsp Coconut Flour
S&P to taste (about ½ tsp)
½tsp garlic powder
½ Cup Avocado Oil Mayo
4 Fish Filets (6-8 oz ea)
That’s it! That’s all you need. Seems complicated at first, but when you break it down, it’s suuuuuper doable. Anyoo, onto the directions:
Preheat oven to 425 and lightly grease a glass casserole dish and put the fish inside.
Pulse the Macadamia nuts in a food processor until they’re crumbly, but not pasty. Add the coconut flour, salt, pepper and garlic powder and pulse until well mixed.
Spread the mayo on the fish. Then take small handfulls of the nut crumble and coat the fish, gently press the crumble into the mayo. Bake for 25 minutes.
I got this idea from the 21 Day Keto Reset as well. I never thought of using Collards as a wrap before until I bought one at Whole Foods made by Eat Gud Whole Foods. I became obsessed with making a delicious lemony tahini dressing and making a delicious collard wrap. So this is a conglomeration of a lot of different things… it was also kind of hard to organize because I drew from so many different places. It might look painstaking and time consuming at first, but the different parts of this are very versatile and can be used for many different things!
IE, the tahini dressing can be used to taste here, on the herb salad and saved in the fridge for other things.
4 Big Collard Leaves
4 slices organic turkey breast
1c Herbacious Tahini Cole Slaw
Use a knife to cut the thick unedible part of the collard stem… you should end up with a heart(ish) shaped leaf
Place a slice of turkey breast onto the collard leaf and place ¼ cup herbacioud tahini cole slaw on top.
Tuck the tails of the wrap in and roll the wrap. I like to leave the top open so I can add more dressing, but you can also close the top if you’d like!
Recipe for Tahini Dressing:
1/4c avocado oil or EVOO
1 tbsp braggs liquid aminos, coconut aminos or tamari
Juice from ½ lemon
1 tbsp minced garlic
½ tsp minced ginger
Combine all ingredients in a high powered blender (like Vitamix)
Slowly add warm water until the dressing is thick, but pourable… I usually vary from about 1/3-1/2 cup because I like a thick, spoonable dressing. If you like a thinner, runnier dressing add more. It’s completely to taste.
Recipe for Slaw:
1/2c fresh cilantro
1/2c fresh Italian parsley
1 small bag broccoli slaw, or just regular cole slaw
1 avocado, cubed
*to me, the arugula has a really peppery taste. Sometimes I’m into it, sometimes I’m not. To me, this ingredient is optional. If I don’t use arugula, I usually compensate by adding more herbs or cole slaw.
Finely chop cilantro and parsley together, then add the slaw.
Pour in desired amount of dressing and mix well
Toss gently with the arugula, if using and top with avocado.
BOWLS of this soup were pretty much necessary for me to get through the countless snow days we’ve had. It’s almost as if I could just sit there and sip on this for lunch and have all the chaos and noise disappear for a second and forget about the Mountain of snow and ice chunks I had yet to shovel at the end of my driveway. And it gave me that nice, warm, full feeling I needed to give me the stamina to shovel and dodge snowballs at the same time. All.day.long.
I should really call this “Forget your Troubles Soup…”
Go ahead. Give it a whirl. You will need…
1c bone broth
1 tbsp Fish sauce
1tbsp thai red curry paste
1tsp lemongrass paste
1tsp ginger paste
3/4c coconut milk
1 tsp turmeric
*opt siracha to taste
1. Spiraling/noodle-ify the zucchini’s
2. Heat a large pan over medium high heat.
3. Add bone broth, fish sauce, curry paste, lemongrass, ginger and coconut milk and stir until all ingredients are combined. Reduce heat.
4. Add zucchini noodles and turmeric and cook for 3-5 minutes, depending on how you like your zucchini’s (cooked or al dente)
5. Pour into a bowl and enjoy! Or if you’re me, add a hard boiled egg and touch of siracha and enjoy!
I love chicken teriyaki and I love that crunch you sometimes get in chinese food when they add those crunchy noodle things on top and you mix it all into your food. I do not, however, love the gratuitous grease and starch that goes along with those tiny little extras. So I revised and came up with this. The broccoli slaw adds GREAT crunch and flavor without adding fried, crispy, starchy bits. What’s even better is that it soaks up that great teriyaki flavor as well.
Ingredients 3 chicken breasts (I use organic purdue, zero added hormones. A bit pricey, but it goes on sale a lot and I stock up) half bag of broccoli slaw, about 2 cups if you are making your own 1/4 green bell pepper 1/4 spanish onion
Teriyaki sauce: 1/3 cup soy sauce 1/4 cup brown sugar 1/4 cup Mirin (sweet rice wine), if you don’t have this, just use white wine 3 tbsp brown sugar 1 tsp white vinegar 2 tsp freshly grated ginger root 2 cloves garlic finely chopped or 2 tbsp minced garlic
Place all teriyaki sauce ingredients in a shallow saucepan. Bring to a boil and let simmer for a few minutes, so that the sauce has all of those flavors infused.
Meanwhile, cut chicken into bite size chunks/strips and put in a large bowl. Julienne or cut green bell pepper into strips. Cut onion into bite size pieces. Add these ingredients into a bowl with the broccoli slaw. Mix to incorporate all ingredients. Pour teriyaki over mixture and let sit for 30 minutes.
Heat 1 tbsp oil in a wok, skillet or nonstick pan. Add contents of entire bowl and “stir fry” until all of the chicken is cooked. I would add a bit more of the raw broccoli slaw for added crunch, but you don’t have to. Serve right out of the pan with rice.
I should have addd the raw slaw on top for color, but I forgot!