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:

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huge fruit salad

Lunch:

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

Snack:

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ate most of the grapes before I took this… whoops

 

Dinner:

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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!

 

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“Girls Can’t Grill”

I love grilling in the summer time! Not only is it figure friendly, but also the smokiness and crispness of anything you grill is irresistible. Last night I made my family and I halibut steaks with marinated eggplant and salad. I’m trying to go back to basics.

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I went to my local Asian market and found these beautifully shaped eggplants! I couldn’t resist. The eggplant recipe that I used is from a magazine, it was perfect:

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Italian Grilled Halibut Steaks

Ingredients

2 TBS extra virgin olive oil
4 TBS lemon juice
1 tsp dried oregano
1/4 c fresh parsley, chopped
salt and pepper
4 halibut steaks

Directions

Preheat grill with even, medium high flames. Mix first five ingredients together in a bowl. Baste halibut with lemon mixture on both sides. Place on grill, let cook for five minutes or until the flesh pulls away from the grill easily. Baste the fish again with the mixture, then flip. Cook  for another 4-5 minutes. Serve with eggplant, greens and lemon wedges.

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