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


• 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


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

Bolognese with Spaghetti Squash

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I have only been blogging for a few months now and it has been a great learning experience. I really went into this with more confidence in my passion for cooking then in my writing. Both finding my voice and determining what exactly I want to share with my readers has been a truly interesting experience. I really don’t know if readers want to know more about me personally, less about nutritional information etc…What is so great about a blog however, is that the writing is truly reflective of a moment in time for the writer, reader etc… Today for example, I feel like showing a side that most bloggers don’t. A truly honest side that will show insecurities, mistakes and a general confession of my ‘go with the flow’ attitude. So here it goes…

To start off…I am an amateur photographer. I still have barely any idea of what I am doing with my amazing Canon Rebel. I highly recommend this camera because without any knowledge of this device I have been able to capture some pretty sumptuous looking pictures. All I know about taking great pictures is to ALWAYS use natural lighting. Most of my pictures are taken right on the windowsill. The bolognese pictures came out so horrible because I was rushing against the sun that was setting very quickly. It was already a rainy day to begin with so odds were not in my favour. In turn, my so called “food styling” was non-existent and I ended up with some pretty drab looking pictures (notice the dark/yellowish hue). But lets face it. If I wasn’t photographing this food for my blog, that would be what a home-cooked dish looked like in most homes, including my own. And that truly is why I decided to do this post. It is to encourage you to make more time to make home-cooked meals! So many people look at photographs taken in recipe books, magazines and blogs and think that they are too difficult. I always hear people say “I could never make that, I am the worst cook!” They also might think that if they make a dish and it looks slightly different in the picture that they have failed. I’m here to tell you that is simply not true.

I beg you to try to reach out of your comfort zone and try attacking a recipe you never thought possible. They don’t have to be my recipes, and they definitely don’t need to be gluten, dairy or refined sugar free. However by simply making more meals yourselves (and with loved ones) you will be more conscious of ingredients, flavours and what’s in season. Even if you are making shepherds pie, the home cooked version will always be healthier because it isn’t laced with loads of preservatives, chemicals and other gross stuff. So although my pictures don’t look as appetizing as they normally would, I am only human. I am just like you, doing the best I can. And now, on to the bolognese…

Ok, so I am sure many of you are surprised to see bolognese on here. Many of my recipes are friendly to vegans because my recipes do not contain dairy. Although I do not eat meat on a daily basis, I do still enjoy good quality meat from time to time. (Vegan readers, just skip this recipe for now and check back later!) Especially in the winter, there is nothing more comforting then diving into a bowl of brown rice spaghetti and meat sauce. By substituting the pasta with spaghetti squash, the dish has now become a summer staple. I know many clean eaters have different opinions on eating meat. But if you truly enjoy it, then there is no harm in having anything in moderation. Especially if you are getting organic, grass fed beef that has a lower fat content. That is just my philosophy, and many people will agree or disagree.

I love food too much to say NO forever to something I really enjoy. This blog is really all about that. I take foods that I truly love and adapt them to make them more wholesome and cleaner without compromising on flavour. So here is my favourite recipe for clean bolognese, I hope you enjoy!

Ps. Another error I made while making this bolognese is cutting the carrots in medallions instead of finely chopping it. By the time I got them in the pot and looked at how odd they looked in there, it was too late. But, they did taste delicious anyway.
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• 1 spaghetti squash
• 1 lb organic, grass fed lean ground beef
• 2 tbsp extra virgin olive oil
• 2 carrots (chopped fine)
• 2 yellow onions (chopped)
• 3 cloves garlic (minced)
• 1 tsp dried oregano
• 1 tsp chilli flakes (optional)
• 1/2 tsp himalayan salt
• 1 tsp ground pepper
• 1 can San Marzano tomatoes
• 3 tbsp tomato paste
• 1 cup dry red wine (don’t cheap out here, make sure you would drink it with a meal)
• 3-5 drops stevia (optional)
• fresh basil (for serving)


1. Preheat oven to 350. Slice spaghetti squash in half, remove seeds and place on sheet pan and bake for one hour. I also bake the seeds on the pan and eat them later on! Pull strings out using a fork and set aside.
2. Heat olive oil in a large pot on medium heat. Cook onions, garlic and carrots until the onions are translucent and no longer firm.
3.Add oregano, chilli flakes, salt, pepper and beef. Cook beef until it is no longer pink.
4. Add tomatoes and tomato paste. Break down the tomatoes using the back of a wooden spoon. Reduce heat to low and let simmer for at least 35-40 minutes.
5. Add red wine and simmer for another 10 minutes. Add stevia (or other sweetener) if you would like the sauce to be more sweet.
6. Simmer on low for another 10-20 minutes or until the sauce has thickened and the moisture has mostly cooked out.
7. Pour sauce over spaghetti squash and top with fresh basil.
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