If you follow my Instagram account you know that a lot has happened between my last blog post and now!
I had laser gum surgery done on my left side gums (upper and lower) which has limited my meal options a lot in these last 4 weeks. I was on a restricted soft food diet until last week, when I got the OK from my periodontist to get on with "regular" food, but only chewing on the right side of my mouth. Well, I'll take an upgrade from a bad situation any chance I get and this was the perfect opportunity to start trying out new recipes at home and share them on the blog, again!
At the same time, I'm still on my Whole30 journey and I'm now on the reintroduction phase. I've tried dairy, legumes and non-gluten grains and, as soon as I finish that phase, I'll write everything down on a detailed blog post with all my conclusions including if I got to find out about the foods that trigger my migraines which was, after all, the reason to start the whole process!
The recipe I'm sharing today was the last one I got to cook before I got my surgery. As some of you know I got some amazing wild caught Alaskan fish from Virgin Bay Seafood Co. and I've been thinking about it all through this period when I couldn't eat proper food, as I call it! I chose some amazing halibut portions and I cooked them in the oven with some rainbow carrots and broccoli...what can I say? When you have prime ingredients the best thing to do is keep it simple and let the fish shine on its own...and did it shine!
The texture of the halibut was firm and the taste was surprisingly fresh and delicate. I didn't want to overpower it with other flavors and it turned out perfect. If you get a chance, take a look at the company's website and check out the offers in terms of package so you can get your hands on some marvelous wild caught fish from Alaska. I can't wait to try their salmon!
One thing is certain: there really is a huge difference in taste and texture between farmed fish and wild caught fish. Of course the price you pay to get it is higher, as it should, because the superior quality has costs and they are really well known by all of us. The real question is: would you rather pay more for healthier and tastier fish or for healthcare and medicines when the quality of what you eat shows up in some sick and unpleasant way? I choose healthy for me and for my family and I've been trying to improve our food choices in order to improve our health and general well being as well as paying attention to sustainable options that lower the impact that we have on our planet. It is ours to keep safe and protected.
1 - Preheat the oven on 400 F. Peel the onion and slice it in thick slices. Saute them in olive oil and add the garlic and the bay leaf. Season with the jerk seasoning and let it cook for about 10-15 minutes until it starts to get brownish. Arrange the onion on the bottom of the baking sheet, in the center so it can be shielded from the heat of the oven, by the fish.
2 - Place the halibut portions in the center of the baking sheet and arrange the carrots around it. Wash the broccoli crown and cut off the florets to distribute them alongside the carrots. Season with salt, pepper, garlic powder and lemon juice. Drizzle a generous amount of olive oil on the vegetables and arrange the lemon slices by the fish. Sprinkle some freshly chopped parsley and bake it in the oven for about 25 minutes, keeping an eye on it.
3 - When the fish is ready turn off the oven and take the baking sheet out, not to overcook the fish. Boil the eggs and peel them to serve alongside with the fish and the vegetables.
This was a perfectly healthy and delicious dinner for the whole family!
The kids love fish and if you add eggs to it it's like "the best meal ever"! Isn't it rewarding to hear something like that from them when they're 7 and 9 years old? Teaching them how and what to eat has become another task as a mom and I'm taking it very personally; getting children on the path of healthy food it's an investment in their future health and teaching them things like reading ingredient labels and identifying unhealthy options really is looking out for them.
I'm proud to be an interested mind and I hope to influence my kids' decisions in terms of foods, for as long as they let me! I hope that by the time they start making their own decisions, eating outside, they'll have the tools and information to make the right choices and to practice a balanced diet with real food!
As I've previously mentioned on another blog post I got some amazing meat from Verde Farms and I got to try this delicious recipe with the Ribye steak, which was perfect for two people. It's my personal opinion that meat doesn't need too much side dishes, it just needs the perfect ones! I added spinach for the green effect and vitamins boost and paired some parboiled potatoes that I, subsequently, crisped up in a pan with olive oil and, garlic powder and fresh herbs.
I'm loving the flavor of the meat and I understand why some people find it different the first time they try it. Well...it is different! This meat comes from grass-fed animals that are 100% free range. These animals diet's are truly natural and there are no added hormones or antibiotics, EVER. That will, obviously, give the meat a totally different flavor and a whole lot more nutritional value and wholesomeness!
The Ribeye steak is perfect to grill, saute or broil. It is a flavorful and tender steak that comes from the cattle's lightly worked upper rib area. This meat is lower in fat than the grain-fed Ribeye and has the right amount of marbling to preserve juiciness.
As some of you may already know, I'm on a restricted soft food diet after having laser gum surgery on my left side of the mouth...that will be the case for the next 6 weeks or so and I can't tell you enough how I'm missing some really good beef! I have some marvelous steaks waiting for me int he freezer as soon as I get of the diet! Really can't wait!
I hope you try this recipe with a good quality steak because it really is the start of the dish!
1 - The first thing to do is get your roasted red pepper sauce cooking! Preheat the oven at 400 F.
2 - Wash the peppers and cut them in large chunks. Put them on a sheet-pan and add the roughly sliced onion, seasoning with salt, pepper and garlic powder. Drizzle about 1 Tbsp of olive oil over the vegetables and toss them around to make sure that everything is evenly coated.
3 - Roast in the oven for about 25 minutes or until the onions start to turn brown. Turn off the oven and remove the baking tray from the heat. Let it rest until the peppers and onions have cooled down a bit.
4 - On a deep container dump the onions and peppers and add the bone broth. With an immersion blender work your way down to the bottom of the vegetables until everything is well blended and you have a creamy consistent sauce. If needed add a bit of water to help this process.
5 - Reserve the sauce in an air tight container and use with your protein of choice to get a flavorful meal - chicken, beef or fish, anyone of these will work perfectly! Broiled fish fillets with red pepper sauce are amazing! If you decide to freeze some of the sauce reserve in smaller containers that you can use along the way.
This is a very versatile and robust sauce that I like to keep around. If I have something for dinner or lunch that's just needing some little push I'll add a dollop of roasted red pepper sauce and, instantly, it chances the whole meal!
When I cooked my roasted red pepper sauce I decided to keep it all in the fridge because I wanted to use it in different meals. I used it with spaghetti squash and chicken, as you can see in the meal pictured bellow. It really made that squash flavor pop out!
After finishing my Whole30 journey I'll definitely use this sauce on some hearty pasta dish or just a simple one with the roasted red pepper sauce and cheese - a good quality cheese! But now...back to the Whole30!
As, I've mentioned, I had gotten some amazing steaks and I decided to have the rest of the pepper sauce with one of them! Delicious and crispy potatoes and some sauteed spinach did the rest of the work! So, for the rest of the recipe:
6 - Wash the potatoes, cut them in half and boil them in water with salt just until they're firm enough to feel like cooked through but not completely. Take them out of the water and saute them in a pan with some olive oil. Add some fresh thyme leaves and season with some more salt, pepper and garlic powder. Always taste before adding some more seasoning. Cook the potatoes for about 10 minutes, turning them once in a while, to make sure that they get a pretty brown color on both sides. Crispy and golden is the goal!
7 - In another pan heat up some olive oil and saute the spinach for about 5 minutes, very quickly, seasoning them with salt. I didn't add anything more because I do love to taste the real flavor of the spinach!
8 - After having all of the other ingredients ready is time to cook the steak! Heat up the grill on the stove top and brush the steak with avocado oil, salt and pepper. Put the steak on the hot grill and let it cook, approximately, 6 minutes on one side and 3 minutes on the other. This will depend on how you like your steak, I like mine rare and this was perfect! My husband likes it medium so I had to cook his share of the steak a bit longer!
9 - Remove the steak from the grill and let it rest for about 8 minutes or so. Slice it thin and now it's time to assemble your platter: Arrange the potatoes on one side of a big platter and on the other side smear some roasted red pepper sauce (heated just before assembling the platter). Add the spinach and the sliced steak, as seen in the picture.
Some beautiful and delicious meat with the perfect pairings for an amazing meal! This really gives a whole different meaning to the "meat and potatoes"everyday meal, doesn't it? This is an amazing Whole30 meal that will be a part of our menu a couple of more times until the end of the program and even after that - it's super flavorful, healthy and a hearty option that comes without all the guilty of a heavy plate of food!
I ended up having my share of the steak in a salad, with romaine lettuce, Green goddess dressing and some kalamata olives for the healthy plated fat. Finished it up with some sweet seedless green grapes.
I hope some of you will give this recipe a try because it really is a must! Also, don't forget to check out the Verde Farms website and look up all the other products that the brand has available.
Today is day 37 of my first Whole30 round and it just isn't as amazing as usual because I'm on the soft food diet. I'll be posting about that subject until the end of the week and I'll put up a list of some simple options that can be helpful to anyone in the same situation. It's not really exciting but it is doable! I'm really missing my hearty and wholesome solid breakfasts!