crispy skinned salmon, spinach, kale chips

IMG_7599.JPG

crispy skinned salmon (4-6 oz)
spinach
Kale chips — brads cheddar or vampire are my favorite.
Kale pesto (store bought or @hungryroot)
Lemon zest
1 tbsp Coconut oil
Coconut amino acids

Smoking hot pan. No oil. Add fish skin side down. Cover the pan. Let it get SO hot and start to smoke. Leave it covered for 2-3 minutes. Uncover pan, skin should already be HOT, fish about half way cooked thru. Add tbsp coconut oil to pan. so that it melts under the bottom of fish. With a spoon, baste the fish with the oil. Add in a few handfuls of fresh baby spinach. Flip fish Recover pan for 2 minutes until wilted. Sprinkle / deglaze with trader joes coconut amino acids. Add in a spoonful or two of @hungryroot kale pesto. Remove from pan. Plate salmon atop spinach + kale chips. Top with lemon zest, squeeze of lemon.

curried kale, avocado, sprouts + sardines

fullsizeoutput_163c.jpeg

1 can bela sardines with oil (DO NOT DRAIN the oil)
1 tbsp madras curry powder
1 tsp garlic
1 cup shredded brussels sprouts
coconut oil
handful of curly kale
1tbsp trader joes coconut amino acids
1 tbsp capers
1 tsp lemon zest + juice
1/4 cubed avocado
chicken or veggie stock to deglaze
fresh cracked pepper

heat non stick pan on medium high. add coconut oil + curry powder-  wait until smoking. add capers + brussels sprouts. lower heat, allow sprouts + shallot to caramelize slightly and cook thru. deglaze with stock. add kale + cover with lid until veggies cook thru. when tender, turn off heat + remove from stove. toss in reserved oil from can, coconut amino, lemon juice. serve into bowl. place sardines on top. finish with zest + crack pepper. enjoy (with beer).

oodles of zoodles

fullsizeoutput_153d.jpeg

Oodles of zoodles, coconut oil, capers, crushed paper, octopus + Krispy kale.

a good amount of zucchini noodles (i made seconds)
tbsp coconut oil
1/2 tbsp capers, drained
1 can matiz octopus in oil
handful of curly kale
fresh cracked pepper (i use trader joes everday seasoning)

heat non stick pan to high. add coconut oil + wait until smoking. add zucchini noodles + saute. throw in capers to combine. use some of oil from octopus can to glaze zoodles. cover with lid + allow zucchini to soften. transfer to bowl when cooked thru. top with cracked pepper. add tablespoon of reserved oil back to smoking hot skillet. add kale. cover with lid. start to brown, crisp. watch carefully as it crisps. remove as it begins to brown, just before it burns. serve atop zoodles.

i tenderly twirled zoodles to chopsticks, before messily slurping excess juice - bowl to mouth + finished with fingertips wiped down the sides. creativity just tastes better. The process, the journey almost more enjoyable then the outcome. But this was pretty damn good. #workhard #livyoung.