Make the kitchen your go-to place for ideas

If you look far enough at the horizon you probably see what we’re seeing. Summer! It’s June 1st and Summer is officially around the corner. Kind of like where you ran this morning on your amazing workout regimen. There’s nothing like that feeling of completing something that makes you feel good for your heart and yourself. But we all know that’s only part of the battle. So why do some of us do these workouts and stop there? We know that the kitchen is where your body is made and the gym is where it’s shaped. So make the Mancave kitchen your go-to place for ideas and inspiration. Get control of your health and save money in your pocketbook with this meal: “Baked wild cod fish, organic quinoa and Fava beans, which can also be supplemented with edemame(soybeans).

This high protein dish is a great source for your personal well being and will keep you full until your next meal.

Quinoa
Cod fish
Peppers
Shallots or sweet onions
Fava bean or Edamame
Cilantro
Coconut oil
Baking sheet or cast iron pan
Skillet
Small sauce pan

Remember to rinse your fish and quinoa before cooking.

Quinoa will take the longest at about 15 minutes so begin with that. Follow the instructions on the box/bag to prepare.
Cod fish should only take 7-8 minutes so preheat the oven to 425 degrees. Chop up your shallots and bell peppers. I chose shallots because they are less potent and they won’t be cooked long so it won’t leave your breath all crazy and are suttle enough to not overpower the other food.
1 tbsp of coconut on your baking sheet, spread around, and then evenly place vegetables on the sheet. Season cod fish to your liking. My cod fish is not salted so I added sea salt, black pepper, and a bit of chilli pepper for a nice kick, then finished with some lemon. Lay the fish on top of the chopped vegetables. This will prevent the fish from sticking to the sheet and you’re more likely to remove it in one piece. Place in oven for about 8 minutes. The fish should be flaky when done.

Grab a skillet and fill 1/4 inch with water and throw in the Fava beans. These beans were bought flash frozen and no already cooked so I really just needed heat them up in the water. Read your package for proper directions.

So your quinoa is ready. Fluff with a fork. I like to add a teaspoon of coconut oil per serving and some sea salt and pepper. I also add chilli powder or Sriracha sauce to heighten the flavor. Fish cooked, Fava done, pick out your favorite plate and get to it.
Boom, Bam, Voila!

Angel
www.imageAngelPro.com
imageAngelPro@gmail.com

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