Woo hoo, the long weekend has arrived!
As I’m sure you know, I LOVE long weekends. They allow me plenty of time to step back, disconnect, and have some fun in the kitchen.
Today, I’m sharing 2 healthy recipes from The Simplicity Kitchen that will keep your taste buds satisfied, your hormones balanced, and your family happy.
Greek Inspired Zoodles
- 4 zucchini
- 1 cup cherry tomatoes, halved
- 1 cup artichoke hearts, halved
- 1⁄2 cup pitted kalamata olives, halved
- 3 tbsp extra-virgin olive oil
- Zest of 1 lemon
- 3 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1⁄2 teaspoon sea salt, or to taste
- Crumbled goat feta, optional
- Rinse the zucchini well, pat them dry, and chop the tips and tails off.
- Using a spiralizer (like Paderno or Pampered Chef), make noodles out of all of the zucchini and add the noodles to a large serving bowl.
- Note: once you get to the last 2 inches or so of the zucchini, it will be difficult to spiral, so you can either grate it or finely chop the rest.
- Add the cherry tomatoes, artichoke hearts, and kalamata olives into the bowl with the zucchini.
- Whisk together the other ingredients in a small bowl.
- Pour this dressing over the zucchini pasta and toss everything together.
- Serve cold, with crumbled feta cheese (if you choose to include it).
- You can serve this as a side dish with some grilled chicken or cod or as a main meal by adding 1⁄2 cup black beans, white beans, or lentils.
Macadamia Nut Crusted Cod
- 2 5-oz wild cod fillets (you can use any wild fish of choice)
- 1⁄4 tsp salt
- 1⁄4 tsp coarsely ground pepper
- 1 organic egg
- 1⁄2 cup chopped macadamia nuts
- 2 tbsp avocado oil
- 2 tbsp butter, grass-fed
- 2 tbsp minced fresh parsley
- 1 tsp lemon juice
- Sprinkle cod with salt and pepper.
- In a shallow bowl, whisk egg until frothy. Dip the fish into the egg, then coat the fillets with nuts.
- Gently pat nut mixture onto the fish.
- In a large skillet, sear the fish in oil over medium heat for about 6-8 minutes on each side or until the fish flakes easily with a fork.
- Meanwhile, melt your butter. Stir in parsley and lemon juice. Drizzle over the fish.
- I love serving this dish up with a huge bowl of greek zoodles and grilled veggies.