Trout is incredibly healthy and similar to salmon in color and taste, though it’s a bit more mild of a fish. This recipe is simple and easy to prepare but uses the magical combination of butter, fresh herbs, and lemon juice to really enhance the flavor. I also enjoy this dish with asparagus instead of green beans, especially right now while asparagus is in season.
This recipe serves two people and can be prepared in about 45-50 minutes by any beginner chef. There’s not a whole lot of work involved and clean up is easy. Yippee!
-1 lb fresh trout fillet
-1/2 lb green beans, stems removed & halved
-1 lb small red potatoes, cleaned and quartered
-Avocado oil or olive oil
-4 tbs lemon juice
-fresh herbs, finely chopped (rosemary, thyme, dill, tarragon, parsley, basil)
-1 tbsp butter, melted
- Heat oven to 425 degrees Fahrenheit. Heat a large pot with enough water to cover the potatoes. Add salt and bring to a boil. Add the potatoes and cook 10 minutes or until just tender. Drain thoroughly.
- Spread the greens beans in a large pan with the potatoes. Add salt and pepper. Pat the trout dry and season with salt and pepper on both sides. Lay the fish skin side down on top of the greens beans and potatoes. Drizzle the fish and vegetables in oil making sure everything is evenly coated. Cook in the oven for 30 minutes.
- While the fish cooks, combine the herbs and lemon juice with melted butter. Plate your fish and veggies and pour the herbed butter over the food. Enjoy!
I love me some fluffy, warm pita, but you don’t actually need to include it to enjoy this recipe if you’d prefer to leave it out. The stars of this dish are the vegetables: roasted harissa cauliflower and honey carrots, crispy chickpeas, plus fresh, cooling radishes and pea shoots. Paired with hummus, yogurt, and (optional) feta cheese and you have yourself a tasty meal filled with protein and veggies. Serve in a bowl, with whole grains or with warmed pita or naan. Don’t overcook the pita like I did in the photo above. Whoops.
- Roasted harissa cauliflower and honey carrots
-1 can chickpeas, drained, rinsed & dried
-1 head cauliflower, chopped into florets
-2 carrots, thinly sliced into 1/4 inch pieces
-3 radishes, thinly sliced
-4 handfuls pea shoots
-1 lemon, quartered
-1 tablespoon garlic powder
-2-4 tablespoons harissa paste
-2 tablespoons honey
-feta cheese (try sheep’s milk feta! It’s easier to digest)
-1 cup Greek yogurt
-Hummus (homemade or store-bought)
-4 Pita or naan
*Note — For this recipe, it is helpful if you have two sheet pans, but not necessary. If you have sheets pans of different sizes, you can use the smaller one for the chickpeas and the larger one for the vegetables. If you only have one sheet pan, just roast the chickpeas first then go on to roast the vegetables.
- Heat stove to 400 F. Line two sheet pans in foil. Wash and prep your vegetables. In a small bowl, combine garlic powder, a squirt of harissa paste, about 1/4 cup olive oil, salt, and pepper. In a large bowl, combine the rinsed chickpeas and half the seasoning from the smaller bowl. Toss to coat the chickpeas thoroughly. Transfer the chickpeas to a sheet pan. Roast 40 minutes, shaking the pan halfway through.
- While the chickpeas cook, add the cauliflower to the large bowl with the remaining seasoning. Toss to coat, adding more flavoring or oil as necessary, then place on one side of the other sheet pan in an even layer.
- Add the carrots to the large bowl. In the smaller bowl, whisk together olive oil and honey. Add to the bowl of carrots and toss to combine, scraping up any leftover seasoning. Lay the carrots out in an even layer on the sheet pan next to the cauliflower. Once the chickpeas have cooked for 10 minutes, add the cauliflower and carrots to the oven and cook for 25-30 minutes, stirringly every 10 minutes. The vegetables should be tender and golden.
- While the food cooks, in another small bowl, combine the yogurt with garlic powder, chopped parsley, salt, and pepper. Drizzle olive oil on top.
- Remove the chickpeas and vegetables from the oven and set aside to cool. Sprinkle your pita with a few drops of water and add to the oven for 3 minutes.
- Spread hummus and yogurt on your pita, then top with the chickpeas and vegetables, radish, pea shoots, and feta. Drizzle with olive oil and divide the quartered lemons among the plates. Enjoy!
Recently I’ve been watching videos of this chef organizing her food into bento boxes and have been finding the videos very calming to watch. I’m kind of like those people who enjoy watching Youtube videos of Koreans eating, though that part I’m not into. One thing I’ve noticed about the bento boxes it that they always contain majority vegetables, something acidic, a very small portion of protein (about the size of the palm of your hand), some gluten-free grains, and something probiotic. I was inspired by the bento boxes when I came up with this recipe: Asian chicken meatballs with broccolini, maitake mushrooms, brown rice, and microgreens with lime. I bought a premade dressing for the microgreens consisting of a variety of probiotics (pickle brine, sauerkraut brine, etc), but you could also add pickled vegetables or kimchi to the meal to include your probiotic component. Though this meal takes about 45 minutes to cook, it is a fairly easy recipe even for beginner cooks, and most of these ingredients should be staples in your pantry.
For the Sauce:
-1/2 cup Teriyaki sauce or hoisin
-1/2 cup tamari or soy sauce
-1 tsp. or more of sriracha depending on how hot you like it
-1 tbsp. honey
For the Meatballs:
-1lb. organic ground chicken
-1/2 cup Panko breadcrumbs
-3 scallions, sliced thinly and white bottoms separated from green tops
-1 tbsp. minced fresh ginger or ginger powder
-3 minced garlic cloves or 2 tbsp. garlic powder
-salt and pepper
For the Rice:
-1 cup brown rice
-2 cups water
-2 pinches salt
-1 tbsp. ghee, or preferred fat (oil, butter)
-1 lime + zest
For the Salad:
Note- Allow the rice to soak overnight or for some time before cooking (I soaked my rice this time for 40 minutes). This will reduce cook time, release nutritional enzymes, and make the rice more digestible.
- Fill a medium-sized pot with water, rice, fat, and salt. Bring the water to boil then cover and reduce heat to simmer for 45 minutes. Remove from heat leaving the lid on. Allow to cool for 10 minutes. Add lime zest and fluff rice with a fork.
- Wash and prep your vegetables while the rice cooks. In a small bowl, make the sauce. Zest the lime in a small bowl using a microplane then quarter the lime and set aside. In a large skillet, heat oil and add the white bottoms of the scallions, ginger and garlic and cook about 1 minute or until aromatic. Transfer to a large bowl and wipe out the pan.
- Add the ground chicken, egg, breadcrumbs, half of the sauce, and the salt and pepper to the bowl containing the onion, ginger and garlic. Mix the ingredients and allow the mixture to sit for 10 minutes so it’ll be easier to form the meatballs.
- Reheat the pan to medium-hot and add enough oil to evenly coat the bottom of the pan. Add the broccolini and mushrooms and toast in the oil. Let cook without touching while you form the meatballs.
- Flip the broccolini and mushrooms and brown the other sides. Get two large bowls ready so you can divide the vegetables between the bowls when they’ve finished browning. Wipe out the pan.
- Reheat the pan over medium-high heat and add enough oil to form a thin layer on the bottom of the pan. Add the meatballs, cooking 4-6 minutes per side. You’ll know when the meatball is ready to turn when it’s no longer sticking to the pan. Once cooked, add 1/4 cup water and the remaining sauce to the pan. Toss the meatballs in the sauce to evenly coat and scrape up any remaining fond in the pan. When the sauce has reduced, remove from the heat.
- In the bowls containing the vegetables, add brown rice, the salad, lime, and the meatballs. Dress the salad with the lime, garnish with the green tops of the scallions, and sprinkle sesame seeds. Enjoy!