Pan Seared Chilean Sea Bass

By Quinn

I’ve found that some of the most delicious food is often the simplest.  This easy and elegant fish recipe hardly has anything to it – the only thing you need is some super fresh wild caught fish.  From there, it’s about observing your each filet as it cooks in order to bring it to prepare it perfectly.

If time is your issue, put your excuses away sister because this whole meal takes no more than 10-minutes of preparation and it tastes like a $30 dish from a fancy NYC restaurant.  

Don’t sweat if your fish is slightly over or under cooked the first time you make it. It will be better the second time.  Promise.  That’s how you learn to cook.  It’s all about trial and error.

Just making the effort to put a homemade meal on the table is an incredible act of self care.

And love, well, that’s always delicious.

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Pan Seared Chilean Sea Bass
Servings: 2
Time: 10 minutes

  • 2 filets of Wild Caught Chilean Sea Bass
  • Extra virgin olive oil
  • Sea salt
  • 1/2 a lemon or lime (optional)

 Directions

Take your fish out of the fridge and let it come to room temperature, even if it’s just out for a few minutes, that’s great.

Heat a non-stick skillet to medium-high heat with 1-2 tablespoons on extra virgin olive oil.  The amount that you use depends on the size of your skillet since the oil will spread out.  If you’re using a smaller pan, you can use less oil.  Larger pan, more oil.

Generously salt the fish on both sides, but of course you want more on the non-skin side.

When the oil is hot, but not smoking put in the fish, skin side up.  Allow it to cook for about 3-6 minutes.  Cooking time will vary depending on the thickness of your fish.

Just be very aware.  Watch as the color changes.  It will go from cloudy to solid. When it is 90% cooked through, flip it over and cook the skin side for 1-2 minutes.

I love the skin, there are so many good fats in there but if it’s soggy, it doesn’t takes so good, so you want to cook it just a bit.

At the end, squeeze 1/2 a lemon or lime over both filets.  Best served immediately.

We recommend pairing this with a simple salad like THIS ONE or a great veggie dish like THESE.

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Spiced Pumpkin & Dark Chocolate Cupcakes w/ Cinnamon Whipped Coconut Cream

Happy Halloween!!!  This is just the beginning of temptation season!  There’s krackles and candy corn as far as the eye can see, but there’s no reason that you can’t stay relatively healthy.

Last year we posted these amazing Peanut Butter Candied Apples which still totally rock our socks.  But this year we’re pumpkin-ify things.

Our friend, Healthy Hungry Girl posted this amazingly comprehensive list of Healthy Halloween Treats which inspired countless “OMG”s and “I NEED TO TRY THAT”s.

We’d like to add our Spiced Pumpkin & Dark Chocolate Cupcakes w/ Cinnamon Whipped Coconut Cream to the list of halloween treats.

We know what you’re thinking, “there’s no way they’re healthy”.  But we swear, it’s not a trick.  They are remarkably low in sugar and full of good stuff like fiber (that keeps you full) and cinnamon (which helps stabilize blood sugar).

They have about 1/2 the sugar of most comparable recipe so they aren’t too-too sweet, making them the perfect pumpkin cupcakes for someone with a more refined pallate

Optional: Garnish them with some Pecan Candy

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Spiced Pumpkin & Dark Chocolate Cupcakes
Yield: 2 dozen cupcakes (or 1 loaf)
Time: 1 hour

  • 1 can of organic pumpkin
  • 2 heaping tablespoons pumpkin pie spice
  • ⅓ cup coconut oil  (you could also use butter)
  • 1 cup organic cane sugar
  • 3 eggs
  • 3 cups All Purpose Baking Mix (Gluten Free Baking Mix works great)
  • 1 teaspoon sea salt
  • 1 tablespoon vanilla extract
  • 1 cup dark chocolate chips, at least 70% cacao content

Directions
Preheat the oven to 350 degrees F.

Whisk the pumpkin pie mix with the oil (or butter).  Add the sugar and salt, stir to combine.  Then whisk in eggs, one at a time.

Slowly fold in the baking mix using a rubber spatula, making sure not to overwork the batter.  Then gently fold in the chocolate chips.

Using a spoon place the pumpkin mix into greased/lined cupcake trays and bake for about 30 minutes.  If you choose to bake this as a loaf, cook for about 45 minutes or until golden brown.

Cool before frosting with the Cinnamon Whipped Coconut Cream.

Cinnamon Whipped Coconut Cream 
Servings: 24 cupcakes
Time: 5 minutes

  • 3/4 cup full fat coconut milk (use Thai Kitchen organic coconut milk.  This brand is best because the cream separates from the water.  You just want the cream part)
  • 2 tablespoons organic sugar
  • 1.5 teaspoon cinnamon (optional)
  • 1.5 teaspoon vanilla extract

Directions 

Put coconut cream (not the water) in a medium bowl then add in the other ingredients and whisk together until fluffy and smooth.

Frost the cupcakes with the Cinnamon Whipped Coconut Cream and garnish with Pecan Candy

How to Talk To Your Farmer

{Re-blogged from Health Coach Quinn}

I talk to a lot of people who are intimidated by farmer’s markets.  They feel like they don’t quite know what questions to ask, who to buy from and end up getting totally overwhelmed by the process.

First thing to note is: it’s up to you to get the conversation going.  

Most farmers are incredibly intelligent, have copious amounts of information about their crops and could talk ad nauseum about them…if you show a little interest.

They are so entrenched in what they do that they assume you know what they know.  Like, if someone asks about your job, you’re not going to immediately offer detailed information about how exactly you do what you do…  People need to ask for it.

Here is your simple guide to get the convo going with your local farmer.  Remember, there is no such thing as a stupid question!

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The Basics

  • Do you use any pesticides or herbicides in your field? (just because a farm is not certified organic doesn’t mean they don’t follow organic standards.  It’s always best to just ask!)
  • What’s the freshest today?
  • What is the most ripe? (especially if you’re talking about fruit)
  • What items do you recommend?

A little more in-depth

  • When was this harvested? (harvested=picked)
  • How can I prepare this? (let them give you some ideas, they are happy to share!)
  • How should I store this? (Importanté!)
  • How much longer will this be in season? (that’s an advanced level question)

Your farmer is not some serious, socially inept weird-o.  They want to chat with you!  But they don’t want to assume that you know nothing, so it’s on you to engage them.  Also, a lot of people who choose to work on their own tend to be introverts.

Don’t be afraid to engage them in conversation about what they do and how they grow/raise their food.  Be interested, be curious, be whoever you are.

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All people like to talk about themselves.  Feel free to ask questions like:

  • How long have you been farming?
  • What got you into it?
  • What is your favorite vegetable/fruit/cut of meat/dairy product that you have?

Of course if they are super busy you don’t want to barrage them with small talk.  But these are people who have dedicated their entire lives to this.

Farming isn’t a 9-5 “job”.  It’s a lifestyle, a labor or love, and the people who devote their lives to this are proud and passionate about what they do.

Any other questions you think are pertinent?  Please add to the list in the comments below.  I’d love to hear from you!

The Rules of (Green) Thumb For Shopping at your Farmer’s Market

We get a lot of questions about what to eat during different times of the year and how to keep produce fresher for longer.

The answer to both of those things: Eat Seasonally.  

The easiest way to do that is to make a point of getting to your locals Farmer’s Market as often as possible so you can pick up the freshest produce and eat exactly as nature intended.

We know Farmer’s Markets can be overwhelming so we wanted to break it down and make the experience a little simpler.  Even if you aren’t getting to the farmers market these tips can apply to shopping at your local grocery store too.

Firstly, it’s important to go with some reusable shopping bags.  They make it easier to shlep your bounty and are good for the environment.

Next, put your brave face on because it’s really, really important to talk to your farmers.  Engage them, ask them questions, find out where your food came from!  

Quinn wrote and incredibly comprehensive guide HERE.  She gives you all the questions you can/should ask and tells you exactly how to engage your farmer in an easy, breezy convo.

Finally, here is what you should pick up…

  • 1 Leafy green: Because you should always, always have leafy greens in your diet.  The more the merrier/healthier.
  • 1 Veggie that seems to be abundant: You know, that thing that seems to be at every stand.  Get some!  Veggies that are in season always taste best and when something is abundant it is also very affordable.
  • 1 In-season fruit: Satisfy your sweet tooth with some seasonal fruits.  This time of year it’s all about apples pears or if you can find ‘em, persimmons and pawpaws.
  • 1 Frivolous item that you’ve never cooked with before: This is how you learn!  Be brave, be bold.  And then get to googling…
  • Raw Honey: This is nectar of the gods!  Raw honey has tons of medicinal properties.  Its like a low grade antobiotic so it’s amazing for immunity and will help you build up a tolerence to seasonal allergies in your area.
  • Pasture Raised Eggs: You haven’t eaten eggs until you’ve eaten pasture raised eggs.  They just taste better, richer and have way more flavor.  Crack these babies open and prepare to be amazed at the vibrance of the orange yolk.

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If you’re in the North East, here’s what’s in season right now

  • Apples
  • Beets
  • Broccoli
  • Brussels Sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Celery
  • Eggplant
  • Greens (Kale, Spinach, Collard Greens)
  • Onion
  • Parsnips
  • Pears
  • Potatoes
  • Sweet Potatoes
  • Winter Squash (Butternut, Kabocha, Pumpkins…)

What are your favorite seasonal foods and recipes?  We want to know!  Tell us in the comments below!

Vegetable and Quinoa Stuffed Acorn Squash

We don’t like to pick favorites when it comes to food but we’re sorry: Fall food is where it’s at!

We finally feel compelled to turn on the oven again and start roasting our veggies which always bring out their natural sweetness (we love some sweetness)!

This is also the season that brings us squash (pumpkins are included in that family).

There are a million and one ways to prepare a squash, steam it, braise it, roast it, toast it, but one of our favorites it STUFFED.

Below is the perfect Fall Recipe, Vegetable and Quinoa Stuffed Acorn Squash.  This recipe is beautiful for dinner parties or your own special night with your honey (or friends!).  Enjoy!

What are your favorite fall recipes?  What are your favorite squash recipes?  Let us know in the comments below!
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Vegetable and Quinoa Stuffed Acorn Squash
Servings: 4
Time: 45 minutes

  • 2 small acorn squashes, halved and seeds removed
  • 1 cup quinoa, rinsed well in a fine mesh colander
  • 1 yellow onion, chopped into a small dice
  • 2 cloves garlic, finely chopped
  • 2 zucchini, chopped into a small dice
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh sage
  • 2 tablespoons fresh thyme
  • Extra virgin olive oil
  • Sea salt and black pepper
  • Red pepper flakes

Optional:

  • ½ cup chickpeas, chopped
  • ¼ cup chopped pistachios (pine nuts would work well too)
  • ½ cup chopped mushrooms
  • Cheese – I recommend shredded raw goat cheese or crumbled feta

Directions

Heat oven to 425 degrees. Brush squash with olive oil and season with salt and pepper. Roast cut side down on a baking sheet until fork soft. Depending on your oven this can range from 25-40 minutes.

Once squash is in the oven prep all vegetables as mentioned above.

Meanwhile, bring quinoa and 1 ½ cups water, 1 teaspoon sea salt and a drizzle of olive oil to a boil in a pot. Reduce heat and simmer covered until water is absorbed and quinoa is soft, about 15 minutes. Fluff with fork and set aside.

To make the vegetable sauté heat 2 tablespoons of olive oil in a large skillet over moderate heat. Add garlic and onions and sauté until onion begins to soften, about 3 minutes.

Add zucchini, chickpeas, sage and thyme and any additional vegetables nd continue to cook until everything is softened and brown.

To assemble stuffing fold together vegetable sauté, cooked quinoa, pistachios, red pepper flakes and parsley.

Taste and add salt, pepper and a drizzle of olive oil if needed.

Fill squash with stuffing and top with cheese if using. Serve with an additional sprinkle of parsley.