Curry Spiced Trout Fillets

Whole fish tastes better when cooked on the bone; and whole fish, especially when it is still swimming in the tank, is probably one of the freshest!

No whole fish today but fillets of trout are used here; just because fresh fillets (not labeled as "previously frozen") were available from the market's seafood section. These fillets may well work into my favor today, as the marinade will be readily and quickly absorbed into the fish, and certainly makes cleaner and fuss-free food preparation (as with whole fish, comes an additional step to proper clean the inside of the fish).


No time? Season with a little salt and pepper. 2 minutes more? Prepare some spice seasoning as marinade. With 5 minutes extra-time to spare, mince up ginger-green onions paste on top of the spice seasoning.

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Mixed Nuts & Seeds Florentines Crackers Biscuit

Traditionally, florentines are typically made from nuts (most of the times, hazelnuts and almonds) mixed with sugar melted together with butter and honey, then baked in an oven (Best Selling Smart Oven). However, modern day florentines have evolved to be healthier biscuits (or cookies) or more accurately, thin crackers formed from a mixture of nuts, seeds, egg whites, honey.


Our family version of florentines consists of a mix of sliced almonds, pumpkin seeds, pine nuts, chia seeds, ground flax seeds, sesame seeds, and in replacement of honey, date syrup (I used Organic Just Date Syrup, 1-Ingredient: 100% Organic Medjool Dates)

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Tempeh Protein Bowl with Marinated Feta Cheese

These bowl-meals are usually built in a few steps which include preparing the vegetables as the base and portioning the protein.


Protein feature in today's bowl is tempeh, and hard-boiled eggs (discover this Rapid Egg Cooker) paired with vegetable base that includes steamed broccolini, red cabbage, mushrooms (check this multipurpose Stainless Steel Steamer)

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