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!

Balsamic Roasted Brussels Sprouts with Bacon, Toasted Pecans, and Dried Cranberries

This post is sponsored by Alessi Foods, however, I am sharing my own thoughts. All opinions are my own.

It’s the most wonderful time of the year! As the days are getting shorter and the weather is getting colder, I am craving all of the fall and winter flavors and getting more and more excited for the upcoming holiday season. And what’s more perfect for the holidays than a delicious roasted brussels sprouts dish? My favorite winter vegetable paired with the seasonal flavors of dried cranberries and toasted pecans and the most delicious Alessi Organic Balsamic Vinegar, does it get any better?

I love Alessi’s fresh, high-quality, and authentically Italian products. Their Organic Balsamic Vinegar and Himalayan Pink Salt and Black Peppercorn Grinders are just a few of my favorites. They also have delicious pastas, sauces, olive oils, and the list goes on and on. You can use the code STACY for 15% off your Alessi Foods order, AND orders over $20 ship free!

So let’s get to that brussels sprouts recipe, shall we?

Here’s What You’ll Need:

-32 oz brussels sprouts
-1/2 cup raw pecans
-1/4 cup dried cranberries
-4 pieces thick cut bacon
-2-3 tbsp Alessi Organic Balsamic Vinegar
-Alessi Himalayan Pink Salt, ground
-Alessi Black Peppercorns, ground
-2 tbsp avocado oil

Instructions:

1. De-stem and halve the brussels sprouts, toss with the avocado oil, Alessi Himalayan Pink Salt and Black Pepper, and spread out on a baking sheet.

2. Cut the bacon into pieces about 1” thick, and mix with the brussels sprouts.

3. Cook the brussels sprouts and bacon in a preheated 425 degree oven for 20-25 minutes until the brussels sprouts are slightly browned and crispy and the bacon is cooked.

4. In the meantime, toast the pecans in a pan on the stovetop over medium high heat for about 3-5 minutes. You'll start to smell them toasting and want to remove them before they start to burn.

5. Mix the toasted pecans and dried cranberries into the cooked brussels sprouts.

6. Drizzle the mixture with the Alessi Organic Balsamic Vinegar and season with some more Alessi Himalayan Pink Salt and Black Pepper.

7. Serve and enjoy!

Whether you’re whipping this up for Thanksgiving, Friendsgiving, or Christmas, this one is sure to be a crowd pleaser! And if anyone is meat-free, you can easily skip the bacon! Trust me, it’s still delicious. My family is half vegans/vegetarians and half meat eaters, so I like to make half and half. Let me know where you’ll be serving this dish and what you think in the comments below, and don’t forget to use the code STACY for 15% off your Alessi Foods order!

Ginger Soy Turkey Stuffed Peppers Over Zoodles with a Rice Wine Vinaigrette

I had ground turkey sitting in my fridge that I needed to use, but I didn't want to do the standard tacos. I feel like this happens to me more often than it should. I'll buy it thinking oh this will be easy, and then I don't want tacos.

So it was brainstorming time, and stuffed peppers popped into my mind. But, like I said, I just wasn't in the mood for Mexican. So why not go more of an Asian route? My Sriracha Ginger Turkey Meatballs are one of my favorite recipes, so I knew that I could definitely come up with something delicious. And what better way to pair it than with a fresh, raw zucchini salad.

Here's What You'll Need:

-3 bell peppers, cut in half and seeded
-1 lb lean ground turkey
-2 green onions, chopped
-1/4 cup Tamari (or low sodium soy sauce)
-2 tbsp sriracha (if you don't like the heat just use one)
-1 tsp ginger, shaved
-2 cloves garlic, minced
-2 zucchinis, spiralized
-1 tsp olive oil

For the dressing:

-3 tbsp rice wine vinegar
-2 tbsp Tamari (or low sodium soy sauce)
-1 tbsp olive oil
-1/2 tsp sesame oil
-1 tsp spicy brown mustard
-1 1/2 tsp hoisin sauce
-1/4 tsp pure cane sugar

Instructions:

1) Preheat your oven to 400 degrees.
2) Heat up the tsp olive oil in a large pan on the stove top, and add in the garlic. Cook for about a minute.
3) Add in the ground turkey and cook fully until it is no longer pink.
4) Add in the scallions, soy sauce, sriracha, and ginger, and continue to cook for another minute or so.
5) Place the bell pepper halves on a baking sheet, and fill each with the turkey mixture, using it all.
6) Pop the peppers into the oven, and cook for 30 minutes.
7) Mix together the dressing ingredients, and toss the zoodles in it. Split the zoodles between 3 plates, and top each with 2 bell pepper halves.
8) Enjoy!

You can easily use this dressing on any salad. I used on spiralized cucumber with some raw bell pepper and shrimp. I also want to try the peppers using lentils or faux meat, so let me know if you give it a try! I'd love to hear what you think in the comments below!

Honey Sriracha Salmon Over Spiralized Broccoli Stems and Bell Pepper

So I have about a billion thoughts I want to get across in the post, and they're all a little jumbled in my head so bare with me. 

I'm a HUGE fan of spiralizing! And over the past year or so, I've come to realize how many different, amazing things you can spiralize. Two of these perhaps not-so-predictable things are bell peppers and broccoli stems. I've touched on broccoli stems with a couple other recipes and I think bell peppers once before, but I want to do a quick recap of how to spiralize each.

Broccoli stems are easy. Cut them off and shave off the side nub parts with a knife. The idea is to get the stem as cylindrical as possible, but don't go too crazy. It will be fine, trust me. Just try to get anything that's jutting out a ton off the sides. Cut the ends so they're flat, and spiralize as if it's a zucchini. 

Bell peppers seem complicated, but they really aren't. Cut off the top of the bell pepper, maybe about a centimeter below the stem, and remove the seeds from the inside. Have the open top part facing the blade when you spiralize, and the bottom of the pepper will attach the spiky end. Spiralize as you would any other vegetable. I've found that peppers tend to have a lot of juice, so just be aware you may want some paper towels nearby.

Okay, so now that we've covered how to spiralize them, I'm going to briefly touch on spiralizers. Every time I post a spiralized recipe, I get a lot of questions about which spiralizer I suggest. My major suggestion is to invest in a good one. I wouldn't settle for a small hand one, honestly, because you really won't use it that much because you just can't use it on as many things. My suggestion would be the Inspiralizer. It's comparable to some other, good quality spiralizers, but it reduces the amount of wasted vegetable which is actually a huge deal. For more information or to buy one, feel free to click the link below.

So onto the recipe. I've had the fortune of coming across Fix Hot Sauce lately, and it has literally be a game changer. It is by far the best sriracha I have ever had. They are not paying me to say this, I am not endorsed by them, it is JUST THAT GOOD. So I've pretty much been putting in on or in anything and everything. So I figured why not a nice, simple recipe with sriracha and throw in honey for a touch of sweetness.

Slight tangent here, I buy broccoli a lot. And if I buy broccoli, you pretty much know that there's some sort of broccoli stem concoction coming your way because they may be very high up there on my favorite vegetables to spiralize list. I also may or may not shop for broccoli by broccoli stem size now (insert embarrassed buldgey eyed emoji here).

So I had my broccoli stems laying around, and I thought they would be the perfect compliment to an Asian-ish salmon. Bell peppers came into my mind next, and the rest is history really.

Here's What You'll Need:

-3 red bell peppers, spiralized
-6 broccoli stems, spiralized (may need more or less depending on size)
-1 lb of salmon, cut into 3 equal pieces
-1/4 cup water
-1/4 cup Tamari (or low sodium soy sauce or liquid aminos)
-2 tbsp sriracha
-2 tbsp honey
-2 cloves garlic, minced
-1 tbsp coconut oil

Instructions:

1) Mix together the water, Tamari, sriracha, honey, and garlic in large bowl or container. Marinate the salmon pieces in the sauce for at least an hour covered in your fridge.
2) Preheat your oven to 425 degrees.
3) Cook the marinated salmon for about 12 minutes. The rule of thumb is 4-6 minutes per half inch thickness, so times may vary. DO NOT THROW OUT THE REMAINING MARINADE. You'll be using it as a sauce. 
4) In the meantime, heat up the coconut oil in a large skillet over medium high heat. Toss in the broccoli stems and cook for about a minute.
5) Add in the bell pepper and cook for another minute or so.
6) Add in the leftover marinade and let it cook for 3-5 minutes.
7) Once the salmon is cooked, remove it from the oven.
8) Plate the pepper and broccoli stem mixture and top each with a piece of salmon.
9) Enjoy!

Not a fan of spiralizing or not want wanting buy a spiralizer at the moment? Feel free to make the salmon alone. I served mine in a variety of ways over on my Instagram, and you can still save the marinade to use as a sauce.

Let me know what you think in the comments below!

Spiralized Zucchini & Bell Pepper Asian Salad with Grilled Salmon

Sometimes you pick the ingredients, but sometimes they pick you. That was the case with this light lunch. I really wanted some grilled salmon. One thing led to another and I had Asian- marinated salmon and  spiralized zucchini and bell pepper in front of me. I threw the salmon on the grill, whipped up a simple Asian vinaigrette, and had myself a yummy salad.

Here's what you'll need:

For the marinade:
-1 tbsp rice wine vinegar
-1 tbsp sesame oil
-1 tsp sriracha
-2 tbsp Braggs liquid aminos (or soy sauce if you prefer)
-1/8 tsp ginger powder (if you have fresh ginger, feel free to use it instead)
-1/2 clove of garlic
-1/4 tsp sesame seeds

For the dressing:
-1 tbsp Braggs liquid aminos (or soy sauce)
-1 tbsp rice wine vinegar
-1/2 tsp sesame oil
-1/2 tsp light agave nectar
-1 clove of garlic
-sriracha to taste (I used about 1/2 tsp)

-1/2 lb of salmon (cut into 2 1/4 pieces)
-1 zucchini, spiralized
-1 red bell pepper, spiralized

Instructions:

1) Combine all of the marinade ingredients in a bowl or plastic bag. Marinade the salmon in the bag or bowl in the refrigerator for at least 30 minutes.
2) Once fully marinated, grill the salmon for about 4-5 minutes per side.
3) Mix together the dressing ingredients.
4) Separate the spiralized zucchini and pepper into two bowls (half of each per bowl). Split the dressing between the two bowls and mix.
6) Top each bowl with a piece of salmon, and enjoy!

I hope you enjoy this as much as I did! Let me know what you think in the comments below, and feel free to subscribe!