Lemon Butter Cod Over White Wine Parmesan Zoodles

I recently started using the meat and seafood subscription service Good Chop to get great quality proteins shipped straight to my door. I talk all about Good Chop, why I love it, and my experience with it in my blog post here which I highly encourage you to check out. I also have a great discount you can use to enjoy $100 off your flexible Good Chop subscription here!

In my recent box, I received Pacific Cod, which I thought would be perfect for an end of summer zoodle dish. This meal is light and refreshing and really is meant to highlight the amazing quality of the fish.

Here’s what you’ll need:

• ½ tbsp softened butter

• 1 tsp EVOO

• 4 cloves garlic, chopped and separated

• 1/2 tsp dried parsley

• 1/4 tsp red pepper flakes (optional)

• Salt and pepper to taste

• 3 pieces of cod

• 8 mushrooms, sliced

• 4 shishito peppers, de-stemmed and sliced

• 1/4 cup dry white wine

• 2 zucchinis, spiralized

• 1/4 cup shredded parmesan

Instructions:

1. Mix together the softened butter, EVOO, half of the garlic, dried parsley, red pepper flakes, salt, and pepper. Spread the mixture over the cod, and bake in a preheated 400 degree oven for 10-12 minutes.

2. In the meantime, heat up 1-2 tbsp EVOO in a pan on the stovetop. Once hot, add in the remaining garlic, mushrooms, and shishito peppers. Cook for 4-5 minutes until everything softens.

3. Add in the white wine and cook for 3-4 minutes until the alcohol burns off.

4. Add in the spiralized zucchinis, turn off the heat, and allow the zoodles to cook/soften for 2-3 minutes (without getting mushy). Sprinkle in the shredded parm over everything, and season with salt and pepper.

5. Split the zoodles between two bowls, and top with the baked cod.

6. Enjoy!

Spiralized Apple and Brussels Sprouts Frittata

So I'm just going to get right to it - I know the combo sounds a bit odd. apples and Brussels sprouts? But I'm telling you it is just SO good! It's one of those you need to trust me until you try it, because it's life changing. I've been making this combo for a little while now, whether is a frittata, omelet, or scramble. But regardless, it's seriously F-ing delicious. I don't want to waste any more time - let's just get to the goods.

Here's What You'll Need:

-5 eggs, whisked
-15-20 Brussels sprouts, bottoms removed and either halved or quartered depending on size
-1 granny smith apple, spiralized (can be chopped or shredded as well)
-1/4 cup red onion, sliced
-2 tbsp shredded parmesan cheese
-1 tbsp ghee (or non-stick spray or coconut oil)
-Sea salt, black pepper, and any additional seasoning to taste (I LOVE this one, and you can used the code juststacy15 for 15% off)

Serves 2

Instructions:

1) In an oven-friendly pan, melt the ghee over medium high heat on the stove top. 
2) Once melted, spread the ghee all over the bottom and sides of the pan, and add in the Brussels sprouts and cook alone and covered for about 5 minutes.
3) Add in the red onion and continue to cook, stirring occasionally, until the Brussels sprouts really start to soften and brown a bit (about another 5 minutes).
4) Add in the spiralized apple and cook for 2-3 minutes until the apple just starts to soften a bit.
5) Spread out the veggies and apple mixture evenly in the pan, and sprinkle the parm over everything.
6) Mix your seasonings into your eggs, and pour the egg mixture evenly over your apple, veggie, and cheese mixture.
7) Cover the pan and cook for about 3-5 minutes until the sides look cooked and start to come away from the pan a bit.
8) Once this occurs, remove the lid, and pop the entire pan into the oven on broil, cooking for about 5-8 minutes until the frittata is cooked through and a light golden brown on the top.
9) Remove the pan from the oven, flip or remove the frittata with a spatula onto a cutting board. Slice it in half, serve, and enjoy!

So what'd ya think? Has your mind been blown by this delicious, sweet, and savory combo? Let me know in the comments below!

"Chicken" Zoodle Lo Mein (Vegetarian + GF)

One of my favorite easy and guilt free go to meals recently has been cauliflower fried rice. It's super easy to make and great for you without sacrificing flavor. So I figured, why not try another Chinese food classic, lo mein?

I was recently introduced to Quorn's meatless soy free and gluten free products, and I've been trying to make a lot more of my meals vegetarian (if not vegan) throughout the day. So this seemed like the perfect time to utilize their Chik'n Cutlets (which are also available vegan).

The ingredients are straight forward, simple, and take about 10 minutes to throw together, so there's really no excuse to not get in this veggie packed meal. Plus you can eat the entire giant serving which is always a plus in my book!

Here's What You'll Need:

-1 zucchini, spiralized
-1/2 tbsp EVOO OR sesame oil
-1-2 cloves garlic (I go with 2, but feel free to reduce if you prefer)
-1 cup frozen carrots and peas
-1 cup shiitake mushrooms, sliced
-1 Quorn Chik'n cutlet, cooked according to instructions and sliced
-2 tbsp Bragg Live Foods liquid aminos (or Tamari)
-1 tbsp Fix Hot Sauce sriracha
-1/4"-1/2" ginger, grated (I used 1/2", but again feel free to reduce based on preference)

Instructions:

1) Heat the oil in a large skillet over medium high heat.
2) Once hot (but not smoking), add in the garlic, and cook for about a minute.
3) Add in the frozen peas and carrots and cook for about a minute.
4) Add in the shiitake mushrooms and cook the vegetable mixture for about 2 minutes mixing regularly.
5) Add in the zoodles, and continue to cook for 3-5 minutes until they soften.
6) Add in the Chik'n Cutlet slices, and mix in the liquid aminos, sriracha, and ginger, cooking for an additional minute or so.
7) Remove from heat, serve, and enjoy!

I topped mine with some green onions for some freshness, but feel free to skip if you prefer. The taste is slightly different than standard lo mein because I skipped on the sugar aspect, but it tastes pretty darn close and pretty darn delicious if you ask me! I'd love to hear what you think in the comments below!

One Pan Zucchini "Pasta" Bake with Ragu Homestyle

Even though I'm not Italian, pasta was a MAJOR staple in my household growing up. And my mom always used Ragu when making anything Italian. I'm pretty sure all of my favorite meals as a child included Ragu - baked ziti, spaghetti and meatballs, you name it! So when I heard that they were coming out with a new Homestyle line, I was super excited. I headed to the store, and picked up the Thick & Hearty Roasted Garlic sauce, just one of many of their delicious sauce flavors. 

I didn't even know what I wanted to make at first, but I knew that I had to try this sauce. Plus I'm obsessed with garlic, so it was really a no brainer. I got to thinking and figured since I was having a little twist on the sauce I knew growing up, I'd use it with a twist on the traditional pasta meal. I decided to go with zucchini and summer squash pasta instead 1) to keep it a little healthier and 2) because it's summer! No better way to get the best of both worlds than with some summer veggies and a delicious, hearty pasta dish.

Here's what you'll need:

-1 zucchini, spiralized using the ribbon blade
-1 summer squash, spiralized using the ribbon blade
-1 cup Ragu Homestyle Thick & Hearty Roasted Garlic tomato sauce
-5.3 oz cottage cheese
-1/4 cup shredded parmesan cheese
-1/2 tsp oregano
-1/2 tsp basil
-1 clove garlic, chopped
-1 tbsp EVOO
-Sea salt and pepper to taste

Serves 2

Instructions:

1) Preheat your oven to 400 degrees. 
2) In a cast iron skillet, heat up the olive oil on the stove top over medium high heat.
3) Once the oil is glistening, add in the garlic and cook for 1 minute.
4) Add in the zucchini and summer squash ribbons, and cook for about 3-5 minutes mixing regularly.
5) In the meantime, mix together the cottage cheese, oregano, basil, sea salt, pepper, and Ragu Homestyle sauce in a bowl.
6) Mix the sauce mixture into the pan, and top everything evenly with the parmesan cheese.
7) Move the skillet into the preheated oven, and cook for 10-15 minutes.
8) Remove the skillet from the oven, and let it cool for about 5 minutes.
9) Serve, and enjoy!

It honestly tastes JUST like pasta, but better! Plus it's super easy and fast to make and has minimal, delicious ingredients. It gave me all the feels of growing up but with a kick! That hearty, garlic flavor is just so perfect! I can't wait to give the other flavors a try. For other tasty recipes from Ragu themselves click here.

Fajita Frittata with 4th & Heart Himalayan Pink Salt Ghee

Is there anyone out there who doesn't like fajitas? They're easily my go to meal when making or eating Mexican food. They're simple and straight forward while still packing some delicious flavor. So I figured why not turn fajitas into one of my favorite breakfast dishes, a frittata.

I took the fajita essentials - bell pepper, onion, salsa and added in some of my favorite fajita fillings - zucchini and avocado. Brought it all together with some garlic and 4th & Heart Himalyan pink salt ghee, and we have ourselves the perfect way to spice up your Sunday brunch or really breakfast any day of the week!

Here's What You'll Need:

-6 eggs
-2 tbsp milk of your choosing (I usually go with unsweetened almond milk)
-1 tbsp 4th & Heart Himalayan pink salt ghee
-2 tbsp salsa (and additional to top if desired)
-1 clove garlic, minced
-1 small zucchini, spiralized (or cut into 1/4" semi circles)
-1 bell pepper, stem removed and seeded sliced into 1/4" thick rings (width wise)
-1/4 small onion, chopped
-1/2 avocado, sliced
-Himalyan pink sea salt and pepper to taste

Serves 4-6

Instructions:

1) Preheat your oven to 400 degrees on broil.
2) In a cast iron skillet, heat up the tbsp of ghee on the stove top over medium high heat until melted. Move the pan around to coat the pan completely with the ghee.
3) Add the garlic and onion to the ghee and cook for about 3 minutes until the onion cooks down a bit.
4) Add in the zucchini and bell pepper rings and cook for an additional 3-5 minutes mixing regularly.
5) In the meantime, mix together the 6 eggs, (almond) milk, salsa, salt, and pepper in a bowl.
6) Add the egg mixture to the skillet pouring over evenly. Feel free to move the pan around to make sure the egg mixture is evenly dispersed.
7) Add in the avocado slices to the top of the mixture, spacing evenly. 
8) Cover and cook for about 3-5 minutes on the stove top until the sides of the egg mixture seem cooked and stick to the sides.
9) Move the skillet into the preheated oven and cook until the top is a golden brown (about 10 minutes).
10) Remove the skillet from the oven, and let it cool for about 5 minutes. 
11) Cut the frittata into slices. Serve and enjoy!

I topped mine with some extra hot salsa because I'm a spicy freak, and served it with my mixed potato and veggie hash on the side. Let me know how you ate your frittata and what you think in the comments below!