Main Dishes

Coconut Glazed Cod and Baked Asparagus

This paleo sheet pan meal is with simple gluten & dairy free baked cod glazed with a delicious coconut sauce surrounded by lemon garlic roasted asparagus!

4 – 5-ounce pieces of wild caught cod (defrosted)
1 bunch of thin asparagus (pick the bunch with the thinnest spears you can find)
olive or avocado oil spray or a Misto
sprinkle lemon pepper
sprinkle garlic salt
1 teaspoon sesame seeds to garnish
red pepper flakes as desired

For Coconut Peanut Sauce:
2 tablespoons coconut aminos or soy sauce
1 teaspoon fish sauce
½ cup full fat canned coconut milk (no fillers)
½ cup peanut butter or cashew butter
1 teaspoon white or rice vinegar
1. Line a large baking sheet with heavy duty aluminum foil, spray with cooking oil or grease. Preheat oven to 400F 2. Wash asparagus, dry in a clean dish towel. Line them up and cut off the tough ends. 3....
See the full directions on my site
Nutritions

Calories
2277

Sodium
4541mg
189% DV

Fat
174g
268% DV

Protein
47g
95% DV

Carbs
75g
25% DV

Fiber
15g
62% DV

Mezcal Negroni

493

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV