Cod n' Sprouts

This meal is SO delicious.  OMG I mean heavenly.  Wild caught cod topped with guac & paired with roasted brussels sprouts, smashed sweet potatoes, and a chipotle vinaigrette drizzle.  Yum!  It's an easy meal that is great year round, but especially in spring when burssels sprouts are in season.  Enjoy.

Ingredients (serves 2):
2 filets of wild caught cod (or another mild white flaky fish)
2tsp organic butter
2tsp organic extra virgin olive oil
salt & pepper

2 or 3 cups brussels sprouts (washed, trimmed, and quartered)
1tbs garlic olive oil (alternatively use regular olive oil and a pinch of garlic salt)
salt & pepper

1 avocado, cubed
2tbs chopped cilantro
small handful cherry tomatoes, quartered
garlic salt to taste
1-2 drops doTERRA lime essential oil (buy here)

2 sweet potatoes
2tbs organic butter
salt

2tbs Chipotle Vinaigrette (recipe here)

Directions:
1. Preheat your oven to 350F.  Scrub your potatoes, place them on a foil lined baking sheet and throw them in the oven for about an hour (or until tender when pierced with a fork).  Remove and cover with foil to keep warm.
2. Increase oven temp to 425F.  Place your quartered brussels sprouts on a non-stick foil lined baking sheet.  Toss with oil and a bit of salt.  Place in the oven and roast 20-30 minutes, tossing occasionally, until sprouts are tender and the leaves are black and crispy (so good!)
3. While the sprouts are cooking, time to prepare everything else!  Toss your cubed avocado with cilantro, tomatoes, a drop or two of lime essential oil and salt and garlic to taste.  Smash a bit so you get a nice chunky guac.  Set aside.
4. If you don't have a vinaigrette made up already, make some up and shake it in a closed jar or dressing container.  Set aside.
5. Peel your potatoes and hand mash them with some butter and salt.  Done.
6. Heat a nonstick pan over medium high heat with butter and olive oil.  Add fish.  Sprinkle with salt.  Cover and cook until the bottom is browned (about 3 minutes).  Flip and turn the heat down to medium low.  Cook until it flakes easily with a fork (maybe 3 minutes more).
7. On a large plate, put a scoop of potatoes.  Top with fish and sprouts.  Drizzle with vinaigrette.  Top with guac.  Serve.  OMG SO GOOD!!  

Where to learn about Lime Essential Oil: Aroma Nurse blog post on Lime
Where to purchase Lime Essential Oil: My doTERRA Wellness Store

Garlic Roasted Brussel Sprouts w Bacon

Brussel sprouts get a bad rap.  I used to think that I hated them but I've come to realize I only hate them when they are cooked incorrectly.  Boiled brussel sprouts with butter are disgusting.  But roasted brussel sprouts with garlic and olive oil are delicious.  So delicious that they remind me of a potato chip (no, I'm not kidding).  When you cook them so that the edges are deep brown or black they have a similar flavor to roasted kale, not the boring strange chewy flavor of boiled cabbage.  Throw in some fresh lemon juice, a bit of onion, and some crumbled bacon and you have yourself the perfect side.  I served mine on Thanksgiving day but these would also be great at Christmas or any other special occasion.  I might even make them again for dinner tonight.  Yes, they are that good.  Just give them a try!

One of my favorite vegetable sides.  I'm not kidding!

Ingredients:
1lb brussel sprouts, washed, trimmed, and cut into quarters
1/2 onion, diced
6 slices bacon, nitrate and preservative free
3tbs extra virgin olive oil
1tbs minced garlic
1/2tsp thyme
freshly ground sea salt
freshly ground pepper
1tbs fresh lemon juice

Directions:
1. In a large skillet, cook bacon slices over medium heat until cooked and crisp, turning halfway through.  Remove and place on a paper-towel lined plate.  Crumble when cool.
2. Throw out all but about 1 or 2tbs bacon grease.  Cook onion and garlic until slightly wilted over medium heat, stirring frequently.
3. Place brussel sprouts in a large bowl.  Pour in bacon grease cooked garlic and onion.  Toss with olive oil, thyme, salt and pepper.
4. Preheat your oven to 425-degrees.  Spread the brussel sprouts evenly over a foil-lined baking sheet for easy cleanup.  Roast until sprouts are tender and deep brown on the edges, about 35-45 minutes, rotating pan half way through.  Take out of the oven and toss with a hint of lemon juice and crumbled bacon.  Serve warm.

Red Wine Glazed Baby Back Ribs with Acorn Squash Mash and Sauteed Brussel Sprouts

After making the most amazing baby back ribs in the world last week, I started craving them again (I might have opened a flood gate here).  When I saw how inexpensive they were at Trader Joe's, I bought a rack.  I wanted to make them a little different than my previous Ribs with Chili Sauce so I settled on a red wine glaze to drizzle over the entire dish.  I paired them with a rich mashed squash and sauteed brussel sprouts.  The meal was amazing, but if I had to choose, I honestly like my first rib recipe better.  I think it was because the baby backs at Bakers were a million times better than Trader Joes (but twice the price).  Good meat makes a huge difference.  Please don't make my mistake and buy cheap ribs.  It's not worth it.

The rich red wine sauce brings the entire dish together

 Rib Ingredients:

 1 rack baby back pork ribs
2tbs Liz's Sugar Free Rib Rub found here (or your favorite grilling spice mix)

Red Wine Glaze Ingredients:
2c red wine
2c chicken stock (gluten and msg free!)
3tbs butter
sea salt to taste

Mashed Acorn Squash Ingredients:
1 acorn squash, peeled and cut into cubes
2tbs butter
sea salt and fresh ground pepper to taste

Brussel Sprout Ingredients:
2 pints brussel sprouts, washed, trimmed, and cut in half or quarters
2tsp minced garlic
1tbs avocado oil
1tbs butter
2tbs red wine vinegar or fresh lemon juice
1/4tsp dry mustard or 1tsp dijon mustard
a bit of chicken stock to help deglaze the pan

Directions:
To make the ribs:
1. Preheat the oven to 260F.  Remove the membrane on the ribs, if still intact, by placing the knife under it and then pulling it off with your fingers.  Rub some rib rub over all of the ribs and place them in a baking pan lined with foil.  Cover with a double layer of foil and cook for 3 hours.
2. When the ribs are done, turn the oven to broil.  Glaze the ribs with a bit of red wine sauce (recipe follows) and bring them a few inches under the broiler and cook for a few minutes until the tops start to brown. Gently cut the ribs and serve.

To make the red wine glaze:
1. Pour the wine into a sauce pan.  Bring to a rapid boil and boil until reduced by half.  Add the chicken stock and continue to boil until reduced by half again.

 2. Turn the heat to low, add the butter and a bit of salt and stir to combine.

To make the mashed acorn squash:
1. Place acorn squash with a couple of tablespoons of water in a microwavable dish.  Cover and cook on high for 7 or 8 minutes, checking to make sure they are very soft.  Add in a few tablespoons of butter and some salt and pepper.  Mash well with a potato masher and serve.

To make the sauteed brussel sprouts:
1. Heat oil and butter over medium high in a saute pan.  Add the garlic and brussel sprouts and stir well to coat.  Continue to cook, adding a bit of chicken stock as needed to deglaze the pan.  To cook faster, cover with a lid and let the sprouts steam a bit.
2. When almost done, mix together the vinegar and mustard and pour into the dish.  Cook and stir until all liquid is absorbed.  Taste and add a bit of salt if needed.