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!

Baked Cod

 

1 lb. pcs wild Atlantic cod

2 eggs

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.

Roasted Vegetables

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.