Serves: 3

Prep time: 10 min

Cook time: 30 min


Almond Crusted Halibut

1 lb fresh halibut

1/4 cup almond flour/meal

Black pepper, pink salt, turmeric, oregano

Honey Sriracha Brussel Sprouts

1 1/2 cups chopped brussel sprouts

2 tsp olive oil

2 tsp Bragg’s liquid aminos

1-2 tsp sriracha (depending on how spicy you like)

2 tsp honey or agave nectar

Black pepper, Mrs. Dash

Garlic Parmesan Roasted Carrots + Broccolini

1 bunch whole carrots

1 package broccolini

1 T minced garlic

2 tsp olive oil

Black pepper, pink salt

1 T parmesan cheese


Almond Crusted Halibut
  1. Mix almond meal and spices. Coat each fish fillet in almond meal.
  2. Heat 1 T olive oil over medium heat in skillet.
  3. Add fish fillets and sear on each side.
  4. Place in oven at 400 for about 5-10 minutes, or until the fish is cooked through (depends on how thick of pieces you have).
Honey Sriracha Brussel Sprouts
  1. Place brussel sprouts on pan lined with parchment paper.
  2. Mix olive oil, liquid aminos, sriracha, and honey in small bowl.  Drizzle over brussel sprouts and toss to coat.
  3. Season with pepper and Mrs. Dash.
  4. Roast in oven at 400 degrees for 15 minutes, flip, and roast for another 15 minutes.
Garlic Parmesan Roasted Carrots + Broccolini
  1. Place carrots and broccolini on lined pan.
  2. Add olive oil and garlic and toss to coat.  Season with black pepper and pink salt.
  3. Roast in oven for 15 minutes, flip, and roast for another 15 minutes.
  4. Top with parmesan cheese and fresh parsley.

Served with cauliflower rice that was sauteed in a skillet with added parsley.