INGREDIENTS
2 tbsp Coconut Oil
Salt
Pepper
1 tbsp Dried Dill
1 tbsp Dried Parsley
1/2 tbsp Onion Powder
1/2 tbsp Garlic Powder
1 cup water
1 teaspoon Low Sodium Bouillon Powder
1 small red Pepper (sliced)
1 small Yellow Pepper (sliced)
1 Small Red Onion Sliced
1/2 teaspoon old Bay
1tbsp margarine
1 Lemon (1/2 juice, 1/2 sliced for garnish)
Instructions
Add coconut oil to a skillet on medium heat until melted
Add onions and peppers and saute for 5 minutes or until soft
Add water and chicken Bouillon ,garlic powder, onion powder and turn heat to high and bring to a mild boil.
Bring heat back down to medium to simmer.
Season Sea Bass Fillets with old bay, salt, pepper, margarine, parsley and dill. Add to skillet
Cover and steam on low from 8-10 minutes depending on size of fish
Squeeze with lemon juice
Riced Cauliflower
INGREDIENTS
1 large head cauliflower, separated into 1-inch florets
3 tablespoons olive oil
1 medium onion, finely diced
Kosher salt
2 tablespoons fresh parsley leaves, finely chopped
Juice of 1/2 lemon
Trim the cauliflower florets, cutting away as much stem as possible
In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.
Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.
Green Beans
Ingredients
1 lb Fresh Green Beans (Picked and Rinsed)
Salt
Pepper
1 cup Chicken or Vegetable Stock
1 tbsp Apple Cider Vinegar
3 tbsp Butter ot Margarine
Place green beans into a large skillet and cover with stock and vinegar salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
