2 servings
Ingredients:
- 1 small yellow onion, diced
- 1 stalk celery, diced
- 1 medium carrot, peeled and chopped
- 2 garlic cloves, minced
- ½ large cauliflower head, chopped
- 2 cups kale, chopped
- 3 cups vegetable broth (low sodium)
- 1 cup lentils, cooked
- Pinch of sea salt
- Pinch of black pepper
- 1 tablespoon olive oil
Directions:
- Heat olive oil in large pot. Add minced garlic and sauté for 1-2 minutes. Add onion, celery, and carrots and continue to sauté for 10-12 minutes.
- Add the cauliflower, kale, and vegetable broth to the pot. Bring to a boil and reduce to simmer for 20 minutes.
- Stir in cooked lentils and season with salt and pepper.
Optional: Add in ANY spices of choice for extra flavour.
Chili Lime Baked Cod
Ingredients
- 1 tbsp avocado oil
- 1 tbsp maple syrup
- 1/2 lime juiced
- 1/2 tsp chili powder
- 1/8 tsp sea salt
- 1/8 tsp cayenne pepper
- 1/8 tsp cumin
- 2 fillets cod
Instructions
- In a zipper-lock bag or shallow bowl, combine the oil, maple syrup, lime juice, chili powder, salt, cayenne pepper and cumin. Mix to combine then add the cod fillets. Gently massage the sauce into the fillets and let it marinate for at least 15 minutes or up to an hour.
- Meanwhile, preheat the oven to 400ºF (204ºC).
- Transfer the fillets and the marinade to a baking dish. Bake for 12 to 15 minutes or until the fish is cooked through and flakes easily.
- Divide between plates and top with any excess sauce from the baking dish. Serve with extra lime wedges, if using. Enjoy!
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