Easy weeknight meal
What’s for dinner tonight??
The clients who come through our doors at the Functional Nutrition Alliance (FxNA) Clinic often ask that question!
Let me clarify…they ask what they can make for dinner tonight that’s quick, easy and fits into their needed food parameters.
It can be quite a challenge at the end-of-the-day to have dinner on the table when your crew convenes for the family meal. I get it!
Today, I’ve asked a Functional Nutrition Alliance (FxNA) team member, Caroline Stahlschmidt—our Director of Education and Fulfillment—to share one of her favorite weeknight meals. It’s a featured recipe and crowd-favorite in our 3-week program called EstroZen: The Detox Diet to Naturally Reverse Estrogen Dominance.
Here’s a hello from Caroline (in her own words…)
Hi there! I’m the Director of Education and Fulfillment here at FxNA. That means I work closely with Andrea to train and empower other practitioners as they change the the way we do healthcare to better serve the needs of the patient. I’m passionate about nutrition and education so it’s the perfect job for me! (And it keeps me very busy, so I know how hard it can be to get dinner on the table…)
Caroline’s recipe pick and why she loves it!
This is one of my favorite recipes from our 3-week program called EstroZen: The Detox Diet to Naturally Reverse Estrogen Dominance. I love being in the kitchen and preparing healthy meals for my family but I’ll confess that I can’t stand making complicated or fussy recipes! This recipe is fast, easy and always a hit with my family and friends. And it’s even better on the second day (yes please to the convenience of leftovers!)
Baked Cod with Potatoes and Greens
This is very versatile. You can use any type of greens, substitute the shallots with leeks or sweet onions and during the summer months, try adding zucchini, tomatoes or red peppers. I find this to be a quick dinner that can be made last minute and also very easy to throw together.
- 1 lb cod filets (try wild true cod)
- 1 lb sweet potatoes, peeled and cut into large rounds (2 inch thick pieces), boiled for 10-15 minutes or until slightly soft, then sliced into thin rounds
- 1 small bunch of kale, chard or other leafy green, chopped
- 2–3 shallots sliced into thin half moons
- 1⁄4 cup ghee or coconut oil, gently melted
- sea salt and pepper to taste
Preheat oven to 400 degrees. Lightly oil an 9 x 13 inch glass pan with olive oil or ghee. Wash and pat dry fish and place in oiled pan. Generously salt fish. Next add thinly sliced sweet potatoes, on top of that place the chopped greens and then sliced shallots. Pour the 1⁄4 cup melted ghee over over all ingredients in the dish. Sprinkle with salt again and add pepper to your liking. Bake at 400 degrees for 35 minutes.