Wednesday, October 8, 2014

Two of my newest FAVORITE recipes


1 lb of Cod pieces
2 tbls olive oil
2 whole cloves garlic, crushed
2-15 oz cans Diced Tomatoes
1/2 tsp oregano
1/2 tsp thyme
1 jar marinated artichokes, cut into bite sized pieces
1/2 cup black olives
1/2 cup shredded Parmesan cheese
Salt and Pepper to taste.

PREHEAT OVEN to 350 degrees

Clean and dry fish fillets. Sprinkle with salt and pepper to taste and place in an oblong baking dish. No need to spray.

Using a 2 quart saucepan, add the olive oil and crushed garlic. Brown over medium heat until golden brown. Add tomatoes, dry seasonings and empty the entire jar of bite sized artichoke hearts, including juice. Stir to combine and allow to bubble on stove. Lower heat and allow to simmer five minutes. Add the black olives and 1/2 cup shredded cheese.--stir to combine.

Remove from stove and pour the contents over top of the cod fillets and place in the oven for 25 minutes. I serve this over Quinoa.

2 cups water boiling water
1 cup of quinoa
1 tsp salt

In a saucepan, allow the water to boil. Add the salt and the quinoa. Stir to combine. Allow it to cook 20 minutes on medium heat. Taste for doneness. Quinoa has a nutty flavor 

This make 4 servings. As you can see from the photos, I took them after dinner, but at least you get the idea. :-)


PREHEAT OVEN TO 350 degrees

2-15 oz cans blackbeans, rinsed thoroughly
1/4  cup cocoa powder
1 cup quick oats (I use almond meal to make it Paleo)
1/2 tsp salt
2/3 cup agave syrup
1/2 cup coconut or olive oil
1/2 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
2/3 cups dark mini morsels

Place all ingredients in a food processor and pulsate until the consistency of cake batter. Spray a rectangular baking dish 12X7 1/2X2. Spread the batter evenly and sprinkle the top with mini morsels. Bake for 18-20 minutes. Cool for ten minutes before serving.

Slice into squares and serve. I keep mine in the refrigerator and give it a ten second reheat in the microwave, which is not Paleo, when I serve it.

Servings depends on size of brownie, 15-18.