I can FINALLY eat fish again after 7 months of abstaining from one of my favorite foods. My histamine intolerance got wicked ridiculous during the holidays, and I went on a very low histamine diet from January through July of this year. Fish is always a hairy situation because you really have to trust your source. If it isn't handled well immediately after being caught, you can set yourself up for a bacteria bomb. This cod came straight from Boston, so I sacked two pounds of it from the market, and cooked it as soon as I got home.
When my fridge is the emptiest, I am the most creative. I was in the mood for a summery "bowl". This is a one pot, one blender meal, and takes no time or skill to throw together once you have your ingredients prepped. Kitchen tip: always prep everything in advance (your "mis en place") and that way cooking is a breeze once you light the fire. And you won't burn everything as you scurry around the kitchen.
So Chicago is like the processed food capital of the States. People around here joke that kids grow up eating Flaming Hot Cheetos, which I never saw until I moved here. The bags litter the ground, and I see schoolchildren eating them on the train at 8 in the morning. Troubling BUT the city has some pleasant surprises when it comes to real food.
, a Paleo protein bar company, is manufactured in this very city. The brand was started by two dudes whom I have met on a couple occasions Their bars are made out of egg white protein, which is perfect for those avoiding whey and soy (that better be all of you). My husband's favorite flavors are Blueberry and Apple Cinnamon. Sarah from the Paleo Mom loves them too.I can't do egg whites, so I'm out, but I have snuck a bite of one, and I can vouch they are totally worth the price.
The second Chicago-based brand is
. Paleo AND AIP "soda" made only from carbonted fresh-squeezed, seasonal fruit juice (plus herbs too) with ZERO added sugar or preservatives. Genius. I am mad at myself for not coming up with this gold mine. I get the honeycrisp apple soda or the raspberry. This dude is seriously committed to sourcing only high quality, in-season, local produce for his product and does not take any short cuts to widen his profit margin. Love that.You can't buy online just yet, but stay tuned!
Flaked Cod | Cucumber-Mint Sauce | Plum Relish
Serves 4 | Ready in 35 minutes
2 lb wild cod
1 head red cabbage, quartered and thinly sliced
1 large cucumber, seeded and chopped
2 T olive oil
2 T coconut oil, divided
1 ½ T coconut aminos, divided
1 tsp grated ginger
Handful of mint leaves
2 plums, pitted and diced
In a large pan, heat 1 T coconut oil over medium heat. Add cabbage and large pinch salt to pan, stirring to coat in oil. Let cook for 5-7 minutes until cooked through but not soft, stirring every 2 minutes. Set aside and keep warm. Wipe pan clean.
Place cucumber, olive oil, 1 T coconut aminos, ginger, mint and pinch sea salt in blender. Puree. Set aside.
In the same pan, heat coconut oil over medium high heat. Rinse and pat dry the fish. Salt both side. Place fish in pan, ensuring not to crowd (work in two batches if necessary). Cook for about 5 minutes, breaking the fish up with a wooden spoon into flakes as it begins to cook through. Sprinkle with additional salt and remove from heat. Wipe pan clean.
In the same pan, add plums, ¼ cup water, and remaining ½ T coconut aminos. Cook over medium-low heat, breaking open the plums with the wooden spoon, as they cook down. Remove from heat once the majority of the liquid has evaporated.
Layer individual bowls with cabbage, fish, plum relish, and cucumber-mint sauce.