A brief apology for my two month absence. Summer has flown by so fast and I have been chasing three active girls around, losing track of all time. We have still been trying to follow close to our Paleo diet, but I have found myself slacking and consuming more sugars from fruits and chocolates than I would like to admit.
In an attempt to get our eating back on the right track, I am trying to focus more on fresh seasonal produce, which is not hard when you live in Oregon. This time of year fresh produce is abundant and inexpensive.
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| Courtesy of Rachel Coward |
When they said Eat the Rainbow, I am sure those researchers must have been thinking of the typical Oregonian Diet. Tomatoes are also a excellent source of antioxidants that can protect your skin against UV's , and is a great anti-aging vegetable.
Halibut Tomato Zucchini Roast
- 1/3 Cup of Olive Oil + 1 tbsp of Olive oil
- 2 (10) ounces of heirloom Sweet tomatoes
- 1 cup of Mushrooms
- 3 cloves of garlic
- 1 juice of lemon
- 1 Zucchini
- 1 Pound of Halibut
- 1 tsp red pepper
- dash of Kosher salt
- dash of black pepper
- 1 tsp. peppercorn
- 4 ounces of goat cheese
- Fresh torn spinach leaves about 7
Pre- Heat oven to 350
Steps
- Slice Tomatoes lengthwise in halves
- Slice mushrooms
- Slice garlic cloves lengthwise
- Pour 1/3 c. of olive oil in a dutch oven
- Place halibut in and rub olive oil on fillet
- Sprinkle red pepper on and peppercorn
- Squeeze lemon about half
- Pour remaining ingredients, tomatoes, garlic, zucchini
- Sprinkle with salt and pepper
- Squeeze remaining lemon
- Line a deep platter with Fresh torn spinach leaves
Bake @ 350 degrees for 35 to 40 minutes. Or until fully cooked but still tender. Stir in Goat Cheese. Serve and enjoy!!!
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| Halibut, olive oil, and garlic |
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| Slice Tomatoes and Mushrooms lengthwise in halves |
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| Spicin it up |
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| Fresh Seasonal Zucchini, and tomatoes |
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| Bake 350 |
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| Opt for fresh organic spices! |
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| creating a recipe! |
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| Slice and stir in, I used 4 ounces |
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| And Eat |
