Pistachio-Crusted Cod with Vegetable Cauliflower Rice

Pistachio-Crusted Cod Ingredients:

• wild caught cod

• 1/2 cup raw unshelled pistachios

• 2 Tbsp olive oil

• juice of 1/2 lemon

• 1 large garlic clove

• 2 Tbsp fresh parsley (or more to taste)

• 1 Tbsp dijon mustard

• 1 teaspoon nutritional yeast

• sea salt

• black pepper

Directions:

1. Preheat oven to 400°F.

2. Combine pistachios, olive oil, lemon, garlic, parsley, dijon, nutritional yeast, sea salt, and pepper in a food processor.

3. Place cod on baking dish or lined baking sheet.

4. Spread a generous layer of pistachio crust on top of the fish.

5. Bake until fish is flaky and crust is nicely browned (about 15-20 minutes).

Vegetable Cauliflower Rice Ingredients:

• 1-2 Tbsp olive oil

• 1 bag fresh or frozen cauliflower rice

• 1 cup of vegetables of choice (ex. spinach, zucchini, carrots, cabbage, etc.)

• 1/2 teaspoon garlic powder

• 1-2 Tbsp nutritional yeast

• fresh parsley, chopped

• sea salt and pepper to taste

Directions:

1. Heat a pan on medium heat with oil.

2. Add the cauliflower, vegetables, garlic powder, nutritional yeast, sea salt, and pepper.

3. Continue to sauté, stirring occasionally, until soft about 5-10 minutes.

4. Mix in fresh parsley, then serve immediately.