I’ve decided to start posting complete meal ideas, using several different Minimal Wellness recipes. This idea was born out of the interactions I’ve had with clients who seem to value the meal planning resources and suggestions I provide. So, without further ado, here is the first official Minimal Wellness Meal: Coconut Crusted Halibut with Curried Brassicas and Pineapple Chutney. This meal is gluten-free, paleo, keto-friendly, added-sugar free, and oh so delicious. It’s JFM’s new favorite.
For a vegan option, simply substitute extra firm tofu for the halibut, and remove the egg in the batter — the other two recipes are already vegan. As I mentioned in the Batch Cooking post, I often prepare large amounts of several different foods and combine them in different ways throughout the week. For this meal, I recommend making a large batch of the Pineapple Chutney and the Curried Brassicas, so you have enough for at least another meal or two. The chutney will freeze well, so you could either use it fresh during the week. For example, this week I topped a bowl of Cauliflower Coconut “Rice,” Curried Brassicas, and pan-fried tempeh, with the Pineapple Chutney. And I also used the chutney to top a breakfast composed of Roasted Sweet Potatoes, Caramelized Onions, Sauteed Kale, and Black Beans, two fried eggs, and a little extra-sharp cheddar cheese.
Here are the links to the three recipes you’ll need to make this meal:
