What a gorgeous Sunday huh. I took the day to relax since it’s my last day of vacation. After doing a whole lot of nothing most of the day I finally went to the grocery store.

Tonight’s dinner consisted of my delicious Baked Cod


Preheat oven 375
2 lbs of Cod loin
5 oz Wild Salmon
1/2 cup Almond Flour
3 Tbl coconut flour
1 Tbl Lemon pepper
1 tsp Old Bay Spice
12 Tbl Kerrygold Butter
1/2 Lemon

Mix flours and spices together and incorporate salmon breaking it up and mixing well.
Melt 6 Tbl butter and pour over crumb mixture.
Using a fork mix all ingredients well until moist.
Place cod in a baking dish
Put 3 Tbl of butter on each piece of fish spreading out and utilizing the remaining (6Tbl) of butter.
Evenly distribute crumb mixture over both pieces of fish.
Sprinkle the juice of lemon over both pieces.
Bake 20-25 minutes until white and flakey.

Brussels Medley

Preheat oven 375
2 cups Brussels Sprouts
1/2 lb. cooked crumbled bacon
2 diced Pink Lady apples
1/2 cup crumbled Goat cheese
2 Tbl Balsamic Vinegar
1 tsp honey

Prepare Brussles cutting stems and slice in half
Peel skin and dice apple
Fry and crumble bacon
Mix Brussles, apple, and bacon together in a bowl
Mix balsamic and honey together well and pour over medley and mix well.
Spread out onto parchment lined cookie sheet.
Roast 20-25 minutes until desired softness and browned.
After cooked add Goat cheese and fold in to brussles medley.