Whole 30: Day 2 – Fish Cabbage Cups

Day two done with ease! Did yoga first thing in the morning, and completed day 2 of insanity. SO SORE.

Breakfast:

IMG_5231

huge fruit salad

Lunch:

IMG_5272

Balsamic grilled chicken, red bell pepper, kale and my staple mustard vinaigrette!

Snack:

IMG_5276

ate most of the grapes before I took this… whoops

 

Dinner:

IMG_5287

Sea Trout Cabbage Cups – insanely delicious!

Sea Trout Cabbage Cups

I was on the hunt for a fish dinner. I went to my usual fish market, saw my usual fish guy and got an unusual fish (for me). I pointed to the vibrant, saturated salmon-looking flesh and to my surprise, it was sea trout! When cooked, it was milder and firmer than salmon. Definitely expecting to try new things during these next thirty days, and this was just the start!

Ingredients:

6 oz filet fish
1 TBS melted coconut oil, divided
cumin
paprika
chili powder
2 bell peppers, chopped
1/2 cup cabbage, shredded
1 TBS coconut aminos
4 whole cabbage leaves
orange wedges

Directions:

Whisk together 1 tsp oil, cumin, paprika and chili powder. Brush onto fish and place on a hot grill. Cooking time will vary depending on the kind of fish, size of the fish and temperature of your grilling surface.

Meanwhile, sautee the bell peppers and cabbage in the remaining melted coconut oil and coconut aminos. Stir frequently and remove when cabbage has shrunk and peppers are tender.

Arrange cabbage leaves or “cups” on your plate. Spoon vegetable mixture and fish into each cup, top with juice from your orange wedges, wrap and enjoy!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s