So tomorrow is a shopping day because it is The Family Farmer pick up, and on my menu board for supper is Baked Cod & Roasted Vegetables. I also thought it might be nice to make some Carrot Cake Bars for dessert! Doesn’t hurt to get those veges in as much as we can moms!
1 lb. pcs wild Atlantic cod
2 cups gluten-free bread crumbs
1 T minced onion
Sea Seasonings with Kelp and Sea Veges
½ grated Parmesan
Beat 2 eggs in a shallow bowl and mix dry ingredients in another shallow bowl. Pat dry the cod then coat with the egg, then the dry mix. Bake at 400 for 15 – 20 minutes.
3 lg sweet potatoes 2 apples
1 large onion 3-4 large carrots
5 cloves of garlic ¼ c butter & coconut oil
(peeled & crushed)
Peel & slice vegetables and lay in a 10” x 15” sheet pan, season and drizzle with butter and coconut oil. Bake for 1 hour at 375.
Carrot Cake Cookie Bars
2 c almond flour 1 T vanilla
½ c raw sugar 1/8 t. celtic sea salt
2 t. baking powder 1-1/2 T. water
1 T coconut oil/butter 2 t. cinnamon
1 egg ¾ c grated carrots
¼ c shredded coconut
Preheat oven to 350. Spray 8×8 baking pan with coconut spray or olive oil spray. Combine all ingredients and press evenly into the bottom of the prepared pan. Bake for 26-28 min.