Fish Family Favorite

Growing up in New England, I like to pretend that my love of seafood and the ability to cook it just happened naturally. I was incredibly lucky to hear the waves outside my window as I drifted to sleep when I was young, and equally as lucky to have truly fresh seafood on a regular basis. My Mr. was not so lucky. Sure, he's had really fresh seafood! Just not as frequently and consistently as I. He's named of a few times that he and his father went fishing on the East coast. On those occasions, which I can count on one hand, they managed to catch some poor innocent fish and proceeded to savagely cook and eat the scaly dears. I say it this way because, let's be honest, I'm a tiny bit jealous. OK! I'm very jealous. I've been on fishing trips, but I'm just not clever enough to catch anything. I do better with cooking things than catching them. If I lived before the time of grocery stores, I'd surely be a vegan.... or dead. I think I'm glad I don't have to go out and literally hunt for my daily meals. Anyhow! Whilst musing over our fish- related pasts, Mr. went about his computer-ing and I created a new recipe without meaning to. After tasting the result, he promptly dropped his fork, scooped me up and shook me around like a life-size ragdoll, all the while yelling "THIS IS WHY I MARRIED YOU AND I DIDNT EVEN KNOW YOU COULD DO THIS!!! WHAT IS THIS?! WWHITEFISH?! HOW DID YOU MAKE IT TASTE SO GOOD?! I LOVE IT! I NEED YOU TO MAKE THIS FOREVER!" I think I reacted rather well for the circumstance. If you know us personally, you've probably fallen off your chair by now. I want to know what our poor neighbors think about us. No, actually I don't. We're probably horrible to live near. We're both loud anyway, but if we get excited about anything the volume inevitably skyrockets. I'm sorry neighbors. We don't mean to. ~Lemon Ginger Braised Whitefish~ 1'peice of fresh ginger, minced 2 large cloves garlic, minced 1 Tablespoon Olive Oil 3-4 Tablespoons Lemon juice pinch o' salt 2 large fillets whitefish (literally whitefish, or flounder, or tilapia) parsley for garnish. Heat the ginger, garlic, Olive oil, lemon juice and salt in a skillet. Once liquid starts boiling, add fillets to the pan and cook about 4 minutes, then flip. Cook another 3 minutes and VOILA! I've been making this at least once a week. It's a super light, healthy dish, and yet served with rice and heaping pile of greens? Super satisfying. It's just a happy dish in pretty much every way. Til next time :)

Curious Cupcakes

And by "cupcakes" I mean muffins. I think? I mean, they're sort of halfway between the two? its like carrot cake for breakfast... except healthy... and also, they don't look like cupcakes at all, since they come in a little round bite-size package. :D I adapted this recipe from two recipes I found (one from Bodyrock.tv, and the other from Skinny Bitch in the Kitch). I brought the results of my first attempt at these in to a friend about, oh, 3? 4? months ago? She kept at me to give her the recipe until she gave up hope in my feeble goldfish brain. She'll probably think she's hallucinating when she finally sees the recipe, written out, just for her. (It's O.K. friend! It's all real!) Now then. I need to get to the gym so I can continue to eat all the confused cupcakes that my bottomless pit of a stomach can handle! Curious & most Confused Cupcakes: 1 cup oats, ground into oat flour 2 cups almond meal 3 tsp baking powder 4 TBSP honey (or agave) 4 TBSP coconut oil 1 cup carrots, cooked & mashed chopped nuts (almonds & walnuts are my favorite) Mix all ingredients until uniform. Roll into balls, about an inch in diameter. Bake for about 25 min at 350 degrees. cool. Eat. Yummmmmmm. Note: Instead of carrots, I like to use the pulp from my juicer. I actually freeze the pulp & defrost it when I'm making a batch of these little guys. I don't bother cooking it. I just toss it on in (1-1& 1/2 cups). Bonus: The nutrients aren't cooked out or ruined by the heat from the water this way either! These are awesome for pre- & post-workout snacks by the way! (I will upload a picture the next time I make these. So... hopefully tomorrow.)