Tag Archives: marinade

Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms

Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms – Gluten Free


This dish was so amazing! It sounded good when I was asked to make it but I had no idea how much I would love it! I easily made this recipe gluten free which got me even more excited.

I love that the cod has an amazing flavor from the marinade and equally delicious is the bok choy and mushrooms. They were flavored with a little garlic and sesame oil. Individually, both pieces to this recipe are delicious on their own but when paired, it’s was like a party in my mouth 🙂

miso marinated cod bok choy mushroom paleo gluten free proteinI marinaded the cod overnight in a freezer bag, I think any less wouldn’t infuse all the flavor. So buy fresh cod and marinade overnight. The next day you will have a super delicious, healthy meal ready in 20 minutes. Yeah that’s right, 20 minutes!

miso marinated cod bok choy mushroom paleo gluten free proteinChopped up some baby bok choy stems and reserved the leaves.

miso marinated cod bok choy mushroom paleo gluten free proteinSliced up some shiitake mushrooms.

miso marinated cod bok choy mushroom paleo gluten free proteinI placed the cod on a greased sheet. I just sprayed it with some coconut oil.

miso marinated cod bok choy mushroom paleo gluten free proteinWhile the cod was baking I cooked up the bok choy and shiitake mushrooms.

miso marinated cod bok choy mushroom paleo gluten free proteinAfter baking the cod for about 10 minutes I turned the oven to broil and broiled the cod for 2 to 3 minutes to give the top a nice crispiness. Serve cod on a bed of bok choy and mushrooms and give yourself a pat on the back cause that shiz is damn good!

Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Gluten Free, Protein
Serves: 4
Ingredients
  • 1 - 1½ lbs fresh cod fillets
  • MARINADE:
  • ½ cup miso broth
  • ½ cup mirin
  • ⅓ cup brown sugar
  • VEGETABLES:
  • 1 Tablespoon oil (olive or coconut)
  • 1 lb baby boy choy (stems sliced in ¼ inch pieces, reserve leaves)
  • 8 ounces shiitake mushrooms (sliced, stems discarded)
  • ¼ cup miso broth
  • 1 teaspoon minced garlic
  • 1 teaspoon coconut aminos (can sub with soy sauce)
  • 1 teaspoon toasted sesame oil
Instructions
  1. MARINADE:
  2. Combine marinade ingredients and whisk until brown sugar is dissolved.
  3. Place cod fillets in a large freezer bag and pour ¾ths of the marinade over it. Reserving a ¼th of the marinade to top cod after cooked. Refrigerate the reserved marinade separately.
  4. Place in fridge overnight or longer (up to 2 days). At the very least, start the marinade first thing in the morning and cook for dinner.
  5. COD:
  6. Preheat oven to 400 degrees.
  7. Place cod on a greased baking sheet (I sprayed mine with coconut oil)
  8. Bake for 10 - 12 minutes. Check at 10 minutes to see if the fish is flakey and done. If not, put in for another 2 minutes.
  9. Take cod out and turn oven up to broil and broil for 2 - 3 minutes until the tops have turned a golden brown. Watch carefully so not to burn it
  10. VEGGIES:
  11. While your cod is baking, saute your veggies.
  12. Heat oil on medium high heat in large pan and add bok choy and mushrooms.
  13. Saute veggies for 4 - 5 minutes until they start to soften.
  14. Add garlic and continue sauteing for 1 minute, stirring frequently.
  15. Add bok choy leaves, miso broth, coconut aminos and simmer until leaves have wilted (2 to 3 minutes).
  16. Remove from heat and mix in sesame oil.
  17. Serve warm cod on a bed of your veggies and top with reserved marinade.

 

 

 

 

Easy Paleo Honey Mustard Drumsticks

Easy Paleo Honey Mustard Drumsticks

honey mustard chicken legs drumsticks protein paleo easy curryI am a sucker for a drumstick. I’ve loved them since I was little. What’s not to love, they come with their own handle for gosh sake. But the typical seasoned drumstick can get boring sometimes. This recipe is far from boring.

The recipe has a touch of curry in it which really adds a great savory flavor but is not overwhelming in the least. But if you aren’t into curry, you can omit it. They will still turn out super flavorful without it.

honey mustard chicken legs drumsticks protein paleo easy curryThis simple recipe is easy, paleo and a great source of protein. You can bake these or make the marinade and put your chicken legs on the grill. It’s the marinade that makes this recipe for sure so use it on chicken breasts too if you want.

I boiled the marinade before using it to baste just because it was sitting on raw chicken but that’s just me being super cautious. You can skip this step if you aren’t concerned about it. If you do skip that step, only use the marinade for basting and not for any dipping sauce unless you boil it.

honey mustard chicken legs drumsticks protein paleo easy curry

Easy Paleo Honey Mustard Drumsticks
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Protein
Ingredients
  • 5 - 7 chicken legs
  • 1 cup raw honey (can sub with regular honey)
  • ½ cup dijon mustard
  • 2 tsp coconut aminos (can sub with soy sauce if not going paleo)
  • 2 tsp yellow curry powder (you can skip the curry if you don't like it)
  • 2 tsp salt + a pinch or two
  • 1 tsp ground ginger
  • 1 tsp pepper
Instructions
  1. MARINADE:
  2. Combine everything except for the chicken legs and the extra pinches of salt. Whisk together. If using raw honey, it may seem thick at first but just keep stirring because it will liquify quickly.
  3. Pat your chicken legs dry with a paper towel and put in a baking dish, pour marinade over them, coating completely.
  4. Cover and place in the fridge anywhere from 2 hours to overnight. Flip the chicken legs over half way through your marinading time.
  5. BAKING DRUMSTICKS:
  6. Preheat oven to 350.
  7. Pour the marinade into a small saucepan, set aside.
  8. Bake chicken for 65 - 70 minutes.
  9. Once you put the chicken in the oven, bring your extra marinade to a boil, stirring constantly. I do this just because it was on raw chicken and I'm being extra cautious. If it doesn't bother you, then you can skip this step.
  10. Once your marinade has boiled for a minute or so, baste your chicken legs generously every 15 minutes or so until they are done. If you have any left over you can use as a dipping sauce on the side.

 

Recipe inspired by www.chewoutloud.com