Sea Bass with Lentils, Tomatoes and Asparagus

Sea Bass with Lentils, Tomatoes and Asparagus
I realized recently that although I eat meat and fish, very few of my recipes feature these ingredients. For one thing, I don’t eat it often. Secondly, when I do eat it, I eat it fairly simply. A little olive oil, salt, pepper, fresh herbs and lemon juice is all I need to brighten up a fresh piece of fish or good quality meats. I don’t like to mask the natural flavours of the protein, rather I look to enhance it. With that said, I have made a goal to start experimenting with different crusts, sauces and sides to spice up my simple protein recipes. I think its important as a cook to constantly challenge your skills and taste buds to open your world to a whole new flavour experience.

I know that many of my followers are vegetarian and vegan. I have been very open with my views on eating animal products. Eating organic grass fed beef and free range chicken works for me physically and mentally. However if this does NOT work for you, then that’s OK too. At the end of the day, the most important thing is to do what works for your mind and body. As always, all meat recipes can be swapped with your favourite vegetarian protein such as tofu, tempeh, beans etc..If your someone who does eat meat and isn’t sure where to find grass fed or free range meats take a look online! Many local farms are offering delivery services to surrounding areas for those of you looking for quality meats. You can even go to the farms and see their process so you feel 100% comfortable and satisfied with the product you receive.

Now for the recipe… This sea bass recipe can be swapped with any of your favourite white fish. It is so quick and easy to put together and leaves you feeling light yet satisfied! This recipe is for 1 serving. Just multiply the ingredients by the number of people your serving! Hope you love it.
Sea Bass with Lentils, Tomatoes and Asparagus

Ingredients:

• 1/4 cup sweet onion, sliced
• the tops of 5 asparagus spears
• 1/2 cup cherry tomatoes, sliced lengthwise
• 1/2 cup cooked green lentils
• 1/2 cup kale, thinly chopped
• 1 tsp fresh dill
• 1 tsp freshly squeezed lemon juice,
• 1 tsp lemon zest
• 2 tbsp extra virgin olive oil, divided
• 4 sprigs fresh thyme
• 6 ounce piece of sea bass or fish of choice
• salt and pepper

Directions:

1. Preheat oven to 450 F.

2. In a medium skillet, heat half of the olive oil on medium heat. Add your onions, asparagus and cherry tomatoes. Allow to cook for 7-10 minutes until the asparagus is cooked through and the tomatoes begin to burst.

3. On a small baking tray, coat your fish in remaining olive oil and season with salt and pepper. Place on top of thyme. Cook for 10-12 minutes or until opaque.

4. Add cooked lentils and kale to the onion mixture. Allow to cook for 2-3 minutes then add fresh dill, lemon juice and zest. Put the heat to a simmer.

5. Once the fish has finished cooking. Place lentil mixture on the bottom of a plate or shallow bowl. Place fish directly on top (without the thyme) and sprinkle with more fresh lemon juice, zest, dill and thyme if desired. Bon appetit!
Sea Bass with Lentils, Tomatoes and Asparagus

DIY Banana Pops

DIY Banana Pops | Clean Eating Goddess
Hey guys!
Sorry for only getting this post up now but it has been very hard to concentrate because Zach and I got engaged! I am so happy! I will refrain from writing the typical cheesy lines every engaged girl says but, I do feel all of those things. I am so looking forward to this exciting year- now, back to the food!

So, I’ve seen a lot of banana pops all over the internet that are mostly just dipped in chocolate and then decorated with sprinkles-boooooorinnggggg. When you think about all the amazing combinations that go well with bananas, the possibilities for this healthy summer treat are endless. Although chocolate makes a great sticky base for a variety of toppings, pure maple syrup and peanut butter do the trick as well. You can mix and match these toppings to your liking or even add your own! The possibilities are truly endless and most importantly, delicious! This is also an amazing activity to do with your kids or at a party. So easy to do, and made in minutes. It’s never been so easy to get your nutrients in a tasty, naturally sweet dessert. I know you’re going to love this one!


 

Here are my top 5 favourite combinations:

70% dark chocolate, unsweetened shredded coconut & goji berries

a perfect way to get your superfoods! Simply drizzle melted chocolate and sprinkle toppings.

pure maple syrup, cinnamon, maca & chia

drizzle maple syrup over the banana and spread with a back of a spoon. The sprinkle with toppings.

peanut butter, honey & granola

Loosen stiff peanut butter by whisking with hot water until it becomes more liquid. Spread over banana and drizzle with honey and granola.

70% dark chocolate, cinnamon & maple flakes

Drizzle or dip in melted chocolate and sprinkle with cinnamon and maple flakes.

peanut butter, dark chocolate & maca

Coat with peanut butter that has been whisked with hot water (to make it spreadable), drizzle with melted chocolate and sprinkle with maca.

70% dark chocolate, unsweetened shredded coconut, peanuts & sea salt

Coat in melted dark chocolate, sprinkle coconut, chopped peanuts and a pinch of sea salt.
DIY Banana Pops | Clean Eating GoddessDIY Banana Pops | Clean Eating GoddessDIY Banana Pops | Clean Eating GoddessDIY Banana Pops | Clean Eating GoddessDIY Banana Pops | Clean Eating Goddess

Ingredients:

• bananas (cut in half)
• popsicle sticks
• toppings of choice: peanut butter, dark chocolate, unsweetened coconut flakes, peanuts, honey, granola, goji berries, cinnamon, maca, chia, maples flakes etc..

Directions:

1. Cover a large baking sheet with parchment paper. Slice bananas in half then peel. Place on baking sheet.
2. Insert popsicle stick half way through each banana.
3. Prep toppings and decorate!
4. Place in freezer for at least 3-4 hours.
5. Eat and enjoy!
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Nectarine, Tomato, Grilled Corn and Watercress Summer Salad with Pistachios in an Orange Mustard Vinaigrette

Nectarine, Watercress, Tomato Summer Salad  With Pistachios and a Cirtus Vinaigrette
With hot weather finally on its way in Montreal, were all looking for light meals that’ll keep us cool. Peaches and nectarines are SO delicious this time of year and have made their way into my breakfast, lunch and dinner! Although I often throw whatever vegetables I have in my fridge into my salads, it is really beautiful to serve a well composed salad for company (and of course, yourself!) This summer salad features ingredients that are in season, making it naturally delicious and very refreshing for the upcoming warm summer days. The tart peaches match perfectly with the sweet tomatoes, bitter greens, juicy corn and crunchy pistachios. Once its tossed in that orange mustard vinaigrette it brings out the flavour of every ingredient! It makes for a perfect light lunch, appetizer or base for any protein. Hope you love it!
IMG_8374Nectarine, Watercress, Tomato Summer Salad  With Pistachios and a Cirtus Vinaigrette
Serves 2-3

Salad Ingredients:

• 2 tomatoes (heirloom works great!), quartered
• 1 summer squash, cut at length
• 1 nectarine, cut in wedges
• 2 large handfuls watercress, washed and dried
• 2 ears of corn, niblets removed from core
• 3 tbsp shelled pistachios, roughly chopped
• 1/2 shallot, thinly sliced
• 3-4 radishes, sliced
• 1 tbsp olive oil
• salt and pepper

Dressing Ingredients:

• the juice of 1/2 an orange
• 1 tsp apple cider vinegar
• 1 tsp whole grain mustard
• 1 tsp honey
• 1/4 cup extra virgin olive oil
• 2 tbsp chopped chives
• salt and pepper

Directions:

1. Start by preparing the corn. Heat 1 tbsp of olive oil on medium/high in a small skillet. Add your corn niblets and season with salt and pepper. Cook until slightly charred.
2. For the dressing, add whole grain mustard, honey, freshly squeezed orange juice and apple cider vinegar in a small bowl. Whisk until combined. While whisking, slowly add your olive oil until the dressing is combined. Season with salt and pepper. Add chives. Taste and adjust seasoning to your liking.
3. Once the corn has browned, remove from pan and set aside. In your hot pan, add your summer squash and lightly cook (2-3 minutes). You can of course leave it raw, but its nice to quickly sear off the squash for a nicer texture and flavour.
4. Remove the squash from the pan and set aside.
5. Begin to assemble your salad. On a large plate or in a bowl, add all salad ingredients and toss with citrus dressing. Garnish with pistachios, freshly cracked pepper, and more chives if you desire!

Nectarine, Watercress, Tomato Summer Salad  With Pistachios and a Cirtus Vinaigrette