Add Row
Add Element
UPDATE
Add Element
  • Home
  • Subscribe
  • Contact Us
  • Categories
    • Health Tips
    • Fitness
    • Recipes
Add Element
  • Facebook
    update
  • Valis Pro Twitter
    update
  • Valis Pro Google
    update
  • LinkedIn
    update
  • Alignable
    update
  • Youtube
    update
  • Instagram
    update
  • All Posts
  • Health Tips
  • Fitness
  • Recipes
2 Minutes Read

Miso Glazed Cod
with Bok Choy

Recipe Courtesy of Mark Hyman

Ingredients

Cod

  • 2 tablespoons gluten-free miso paste
  • 2 tablespoons coconut aminos
  • 2 tablespoons coconut vinegar or rice vinegar
  • 1 tablespoon sesame oil
  • 16 ounces wild-caught cod, cut into 4 pieces 

Veggies

  • 2-3 heads baby bok choy
  • 2 tablespoons avocado oil
  • 3 garlic cloves, thinly sliced
  • 1 (1 ½-inch) piece fresh ginger, microplaned or thinly grated
  • 2 cups broccoli florets
  • 4 cups assorted mushrooms of choice, sliced to bite-size pieces
  • 4 cups spinach, stems removed
  • 1 tablespoon coconut aminos
  • 1 tablespoon red curry paste
  • ¼ cup water, boiling

Optional Toppings 

Spicy red pepper, such as Fresno, sliced into thin rounds
1 teaspoon black sesame seeds

Directions

1. In a medium bowl, stir together miso, coconut aminos, vinegar, and sesame oil until smooth. Add the cod and top with marinade. Cover and refrigerate while working on the veggie components. You could store the fish for up to 12 hours.

2. Heat oven to broil on high and arrange fish on a baking tray covered with parchment paper. Once the oven is hot, add fish and broil for 5 minutes. After 5 minutes, turn the oven to 350°F and bake for 5-8 minutes, or until the fish flakes easily. Remove from heat.

3. Prepare a large bowl of ice water. Bring a large pot of water to boil, then add bok choy and boil for 2 minutes. Remove from heat and transfer to ice water to stop cooking. Pay dry and roughly chop.

4. In a wok or large pan over high heat, add avocado oil, garlic, and ginger and stir for no longer than 20 seconds. Immediately add the broccoli and mushrooms. Stir for 2 minutes, then add the bok choy and spinach. Continue to stir for 30 seconds.

5. In a small mixing bowl, add tamari, curry paste, and water. Stir until combined, then add to the vegetables in the wok or pan, stir for 30 seconds, and remove from the heat.

6. Serve fish on top of the vegetables along with optional toppings.

Enjoy!

Recipes

77 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
07.31.2025

Broccoli Onion Omelette

Servings: 1, Prep Time: 5 min, Cook Time: 10 minIngredients3 large [150 g] Egg1 cup chopped [91 g] Broccoli0.5 onion [55 g] Yellow Onions1 tbsp [12.8 g] Clarified Butter Ghee1 Dash [1 g] Himalayan Pink Salt (To Taste)1 dash [0.1 g] Black Pepper (To Taste)DirectionsWash and cut the broccoli into bite size pieces.Chop the onion into a fine dice and set aside.In a skillet on medium heat, add the ghee and saute the broccoli and onions for 4-5 minutes.Crack the eggs into a bowl and mix well, seasoning with salt and pepper to taste.Pour the eggs into the skillet and cover with a lid. Cook for 5 minutes. Enjoy!Nutrition InfoCalories: 389, Fat: 28g, Carbs: 12g, Protein: 22g, Fiber: 3g, Sugar: 7g

07.26.2025

Shrimp and Zoodles

Servings: 1, Prep Time: 5 min, Cook Time: 15 minIngredients4 oz [113.6 g] Shrimp (Prawns)3 cup [255 g] Zucchini Noodles1 small [43 g] Shallot2 clove [6 g] Garlic1.5 tbsp [19.2 g] Clarified Butter Ghee0.5 cup [72.5 g] Green Peas4 sprigs [4 g] Parsley1 Dash [1 g] Himalayan Pink Salt (To Taste)1 dash [0.1 g] Black Pepper (To Taste)1 tsp [4.7 g] Lemon JuiceDirectionsPat the shrimp dry and season with salt and pepper to taste. Set aside.In a skillet, add half the ghee in the pan and sear the prawns for 1-2 minutes per side. Remove from heat and set aside.Chop the shallot and garlic into a small dice.Heat a pan to medium heat and add the remaining ghee and saute the shallots and garlic for 5 minutes.Add the zucchini noodles and peas, cook for 1 minute.Add the shrimp and turn off the heat.Finely chop the parsley and add to the dish. Squeeze a little fresh lemon juice and enjoy!Nutrition InfoCalories: 404, Fat: 21g, Carbs: 30g, Protein: 25g, Fiber: 8g, Sugar: 14g

07.24.2025

Kale, Apple and Chicken Salad

Servings: 2, Prep Time: 5 min, Cook Time: 0 minIngredients8 leaves [120 g] Kale1 medium (2-3/4" dia) (approx 3 per lb) [138 g] Honeycrisp Apples1 tbsp (packed) [15 g] Feta Cheese3 medium piece (yield after cooking, bone removed) [186 g] Rotisserie Chicken1 tbsp [14 g] Olive Oil0.5 tbsp [7.5 g] Apple Cider Vinegar3 tbsp [21 g] Pumpkin SeedsDirectionsChop the kale and add to a bowl.To make the dressing, add the olive oil, apple cider vinegar, and a dash of salt and pepper to a small bowl and whisk. Pour over the kale and toss to combine.Top the kale with the apple slices, feta, pepitas and chicken.Nutrition InfoCalories: 436, Fat: 27g, Carbs: 16g, Protein: 32g, Fiber: 2g, Sugar: 7g

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*