Here’s a quick dinner I threw together…

on a random Tuesday.

cod eliz tues

I didn’t measure anything, and just kind of used what I had on hand to make cod with a spicy crumb topping, roasted balsamic brussels sprouts and spinach.  And it was sooooo good!

I was dancing around the kitchen to “Havana” by Camila Cabello.  And totally loving Taylor Swift’s latest “End Game” with Ed Sheeran and Future.

I’ll tell you what I used and how I threw it together so you can enjoy it too!

Cod is a great source of protein and vitamin B12.  It’s also super versatile, since the flavor is so mild.  I try to always have some on hand in the freezer.  This isn’t the first time I’ve written about it…here are some previous posts:

There’s nothing sexy…

In honor of Cinco de Mayo…

Spinach is another one of my go-to’s, since I love to use it in my green drinks, in a salad, and cooked.  I always buy the pre-washed organic baby spinach…big time saver.  Spinach is rich in vitamins A, B2, B6, C, E and K, plus many valuable minerals.

Brussels sprouts are one of my all time favorite veggies, and roasting really brings out the flavor.  Brussels sprouts are high in vitamins C and K and contain important phytonutrients called glucosinolates which help protect against cancer.

Avocado oil is a staple in my kitchen for its great taste and valuable nutrition.  Healthy fats like avocado oil are vital for glowing skin and keep your metabolism humming.  Avocado oil is also safe to use at higher heat than most oils.

Butter is something else I use frequently, for the wonderful flavor it adds.  Butter from pastured cows is a good source of vitamin A, another important skin vitamin.  For taste, you can’t beat Kerrygold butter.

The new Balsamic Vinaigrette from Primal Kitchen Foods gave my brussels sprouts a nice burst of flavor.  Love the clean ingredients and great taste!

Coconut flour is great to have on hand for “breading” things without the bread.  I also use it for baking, like the gingerbread cookies I just made.

The smell of gingerbread coming from the oven…

To spice things up a bit, I used smoked paprika, cayenne pepper and some pink Himalayan salt to season the coconut flour.  Herbs and spices are great sources of antioxidants, so use them freely!


cod tues plate

OK, so this isn’t even a recipe.  I’m just going to tell you step by step what I did…there was no measuring involved here.

I had a little downtime in the afternoon, and decided to roast the sprouts.  I had a big bag (probably over a pound) and just cut them in half and spread out on a huge baking sheet, then drizzled the Primal Kitchen Balsamic Vinaigrette and avocado oil all over.  Sprinkled with some pink Himalayan salt, gave it a stir, and popped in a 400 degree oven.

These took about 35 minutes…it really depends on the size of the sprout.  I stirred a few times during cooking to make sure they were evenly coated.  I got the idea for this from a recipe recently posted on Mark’s Daily Apple…I just left out the bacon and didn’t actually measure anything.  If you prefer to follow an actual recipe, here it is:

Balsamic Roasted Brussels Sprouts

While the sprouts were in the oven, I decided to prep the cod, so I just had to pop it in the oven later.  It was already thawing in the fridge, so I just placed the fillets on a foil lined baking sheet.

Next I made my “crumb” topping with coconut flour, pink Himalayan salt, smoked paprika, and cayenne pepper.  I probably used 1/3 cup of the flour and seasoned to taste.  Sprinkled over the cod fillets and topped each fillet with a few slivers of butter.  Then I covered with plastic wrap and put the whole thing in the fridge for later.

So when it was time to eat, I just uncovered the cod and popped it in a 400 degree oven.  Cod is done when it flakes easily.  My pieces were pretty thick and took about 15 minutes.  While the cod was in the oven I cooked the spinach in some butter over medium heat.  And since the brussels sprouts had been cooked earlier I just popped the baking sheet back in the oven for a few minutes to warm them up.

And that was it!  So easy, healthy and delicious.

Can a dinner like this help you feel happy, healthy and hot?  Absolutely!

You’ll be happy enjoying something so tasty that was fun and easy to throw together.  This is also an incredibly healthy meal, full of good fats, quality protein and plenty of veggies.  Eating this way can give you gorgeous skin and a fit body…so you’ll be very hot!


Primal Kitchen Foods (Balsamic Vinaigrette and Avocado Oil were both used)




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