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
Preheat oven to 400°F.
Combine pistachios, olive oil, lemon, garlic, parsley, dijon, nutritional yeast, sea salt, and pepper in a food processor.
Place cod on baking dish or lined baking sheet.
Spread a generous layer of pistachio crust on top of the fish.
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
Heat a pan on medium heat with oil.
Add the cauliflower, vegetables, garlic powder, nutritional yeast, sea salt, and pepper.
Continue to sauté, stirring occasionally, until soft about 5-10 minutes.
Mix in fresh parsley, then serve immediately.