Low Carb Asian Inspired Dinner

photo courtesy @brittanyfirestone

Prep:

• Preheat oven 400 degrees

• Chopped whole butternut squash into cubes

• Chop cilantro for butternut squash and fish

• Line two baking sheets with parchment paper

Directions:

Butternut Squash : (total cook time 35 minutes)

• In mixing bowl throw in butternut squash w/avocado oil and sea salt

• Put into baking sheet and into oven for 15 minutes

• Then flip squash onto other side for 15 minutes

• While butternut squash is cooking…

• Chop your 2 whole carrots into slices

• Chop half onion (cutting off ends) first vertical then horizontal

• Chop 3 whole celery (cut ends off first) into slices

• Chop fresh garlic into slices (make sure no casing)

• Same bowl butternut squash was mixed in add veggies (carrots first,

• Spray cooking pan with avocado oil

• Add garlic & onion into the cooking pan

• Turn stove to Medium Heat

• With wooden spatula separate the onions

• Cook onions until translucent

• Add carrots into cooking pan, wait 1 minute then

• Add celery into cooking pan, spray cooking pan with avocado

• Let that cook for about 5 minutes , stir

• Add two peppers

• Taste test the carrots if they are soft, that is perfect

• Add temperature to low

• Add in cooked butternut squash into cooking pan

• Spread around and turn up the heat to medium

• Drizzle from top of pan to bottom of pan of

• 2 to 3 tablespoon of soy sauce into pan

• Sprinkle ginger powder into pan

• Fold veggies into pan

• Taste test to make sure flavor is how you would like it

• Add handful of pumpkin seeds into pan

• Toss veggies around

Shishito Peppers: (Total cook 7 minute maybe)

• Grab bowl you used for butternut squash

• Put peppers into bowl

• Spray cooking pan with avocado oil

• Throw in your pepper into cooking pan into high temp

• Spread the peppers let them cook for 1 minute

• Then after 1 minute flip to other side let cook for 1 minute

• Turn down to medium and cook for 1 min 30 seconds

• Taste test to make sure they aren’t so crunchy

• Squeeze half of lemon over top of peppers in pan

• Sprinkle himalayan sea salt over top of peppers

Chilean Sea Bass:(total cook time is 20 minutes)

• Place fish skin down onto baking sheet

• Spray avocado oil over the fish

• Sprinkle himalayan sea salt over top of fish

• Sprinkle garlic powder over top of fish

• Sprinkle red pepper over top of fish

• Put into oven for 20 minutes

• Once cooked add half lemon on top

Now we can plate our peppers, squash (about a cup), and one

piece of fish

Sprinkle cilantro