Good morning! It is a snowy cold morning here in Pennsylvania. We were on the very edge of the blizzard of ’16, and we got a whopping 2 inches! Haha! I was actually kind of ready for a decent snow. I wanted to play in it with the kids, but it wasn’t meant to be! I will say though, the temps were freezing. Last night on the way home the thermometer read a balmy 17ºF.
So the question is what do you to lift your spirits in the freezing cold of winter? 1. I prepare tropical foods for dinner. 2. I bake comfort foods and desserts. Now, here is the best part. Tropical is no problem….fits right into the meal plan for Hammer and Chisel. The comfort foods can too, but the trick is portion control. The question is can I make it and keep it to 1 serving? The answer yesterday was no. I couldn’t. So my goal for today is to get back on track. Drink more water and stick to the plan! But if you could eat a single serving of the comfort foods, then by all means make and enjoy. They fit right in.
Coconut Lime and Panko Cod with Strawberry Salsa, Sugar Snap Peas, and Quinoa
(I am not sharing the quinoa recipe, since all I did was make it according to pack directions using chicken stock instead of water. To liven it up a bit, I drizzled it with some sauce left over in the pot from the peas!)
For the Cod: (I used 2 fillets that equaled approximately 1 lb)
- Breading Ingredients:
- 1/3 c whole wheat panko
- 1/3 c shredded, unsweetened coconut
- 1/4 c almond meal or chopped sliced almonds
- zest of a lime
- salt and pepper
- Marinade Ingredients:
- 1/2 c Greek Yogurt
- Juice of 1 lime
- 2 tbsp almond coconut milk
- Preheat oven to 425. Combine all Breading ingredients in a flat square baking dish. Combine all marinade ingredients in a separate flat, square baking dish.
- Dredge the cod fillets in the marinade first. Then place them in the breading and press into the breading to allow it to stick to the fish. Flip and repeat. You may need to sprinkle some extra breading when placing it on the pan to cook.
- Melt 1 tsp coconut oil and drizzle the fish with the coconut oil just to add some moisture to the breading.
- Place the fish covered lightly with a aluminum foil to allow the cod to cook without browning the breading too much. Take the covering off in the last 5 minutes of cooking to allow the breading to toast.
For the Strawberry Salsa:
- 10 small -medium strawberries, diced
- 1 yellow pepper diced small
- 1/2 large cucumber diced small
- 1/2 jalapeno diced small
- 1/2 avocado diced small
- 1 tbsp mint diced
- 1 tsp evoo
- juice of 1/2 lime or 2 tsps rice wine vinegar
- salt and pepper to taste
- Combine all ingredients and toss.
For the Sugar Snap Peas:
- 16 oz sugar snap peas
- water to steam the peas
- 1.5 tbsps low sodium soy
- 2 tsps rice wine vinegar
- 1/2 tsp grated ginger
- 1 tsp honey
- Heat a pan on the stove with about 1/2 inch of water and peas over medium high heat. Steam the peas for about 5 minutes until bright green and tender crisp.
- Combine the remaining ingredients in a glass and use a whisk to incorporate the honey.
- Dump out the remaining water. Pour the ginger soy sauce and allow it to heat through slightly. (Use extra ginger soy sauce to drizzle quinoa if making it!)
I hope this recipe livens up your cold winter or your hot summer nights. If you have questions or just want to connect, please feel free to Email Me! If you are looking for a health and fitness coach that will motivate you and help you on your journey, please feel free to check out My Site, register, and check out products I believe in. Let me take this journey with you!