Sunday, May 20

[Fifteen Minute] Paleo Lunch

So it turns out that "jumping off the wagon" for a few days really did me some good!
The other day, in the midst of my dabbling into the world of Cocoa Pebbles and rice cakes and Swedish Fish - all in moderation mind you!) I had a burst of energy and made a very respectable, delicious grain-free lunch. It took fifteen minutes total - you can't fuss about that!

Spicy cod and diced avocado on a bed of organic spring greens

Fifteen Minute Lunch: Baked Cod and Greens
Serves 2

*The speed of this lunch starts with having ready-to-cook cod. When you buy frozen cod, put it into the refrigerator when you get home (I suggest setting it in a baking dish - many fish juice leaks all over my refrigerator taught me that!). In a day or two it will be thawed and you won't have to mess with a water bath to do that.

Preheat oven to 350. Line a baking sheet (with rim) with parchment paper. Place cod pieces/filets on the paper, dabbing moisture off fish if necessary.
If you like, drizzle olive oil over the fish. Oil is not necessary, especially if your fish has some moisture to it, but it is optional.
Sprinkle about 1/2 tablespoon of the following on the fish:
  • cumin
  • cayenne pepper
  • dried cilantro
Add a few turns of the pepper mill and a dash of salt to the fish, and put into preheated oven. Bake until fish is white (opaque) and flakes easily - ten to twelve minutes.

While fish bakes, fill plate(s) with layer of organic spring mix (or lettuce, spinach, whatever you like). Dice one avocado per plate, and set it to the side. When fish is done, lay pieces on top of greens dividing fish evenly between the two plates.

Wasn't that fast? You can modify the recipe using your favorite spices and raw veggies. It's a great way to get in some Omega 3 fats and quality protein (cod), vitamins and fiber (greens), and healthy fat (avocado).