Zucchini Noodle & Turkey Bolognese.
Using a spiralizer or peeler, transform 2-3 medium zucchinis into noodles, then set aside. In a large pan on medium-high heat, cook 1/2 C chopped onions, 1 C broccoli, 2 cloves garlic, 1 chopped bell pepper, and 1/2 C mushrooms over 1 tbsp olive oil for 5 minutes, and season with black pepper and sea salt. Add 1/2 a package of ground turkey, seasoned with cumin, garlic, paprika, oregano and sea salt, and cook until no longer pink. Add in zucchini noodles and cook for another 2 minutes until not as firm. Add tomato sauce and simmer for 10 minutes. Serve and top with bolognese sauce and parmesan cheese to taste.
Pistachio & Chia Crusted Cod.
Roughly chop 1 1/2 C of deshelled raw pistachios, and mix with 1 tbsp chia seeds and 1/2 tbsp of parmesan. Set aside. In a separate bowl, combine 2 tbsp dijon mustard, 1/4 C Greek yogurt, and 2 tsp lemon juice. Line a baking tray with parchment paper and place 6 small-medium cod filets on top. Season the filets with sea salt and black pepper to taste, rub in well, and coat each file with a thin layer of the yogurt mixture. Top the cod with a crust of the pistachio mixture, and bake at 400 degrees for 15 minutes (or until flakey). Serve with your choice of sides (I recommend rice and green beans or broccoli). Serves 6.
