4 hour body coconut dredged salmon and fried side

yes yes, my pictures are terrible. I'll eventually start taking them with a real camera or something instead of just snapshotting on my smartphone. you'll have to just believe me when I say that everything I'm going to bother posting actually tastes good, even if it looks blah due to crappy photography skillz.

So, as a preface, I like the 4 hour body. I like the slow carb diet, I like tim ferris' nerdiness in all aspects of the book. it's great. however, while I am the cat lady version of a bachelor, I don't like cooking like one. I'm pretty familiar with slow carb, low carb, paleo, gluten free, etc, etc cooking, and I feel like there's some people out there who are sick of steak and black beans for dinner and might be looking for at least light inspiration for some meals.  I'm not great at recipes, I hardly ever write down what I do, but I'm giving it a shot.

okay, so this coconut-dredged salmon with sort of a fried side dish. and some peppers, because I like them. (they may technically be a fruit. I'm not fussing with that, I think they're fine.)

so. coconut flour you can get from any natural market, it's just ground up dried coconut flesh, essentially the garbage that's left after making coconut milk. almond flour would also work here, and may even taste better, to be honest. coconut flour is a little sweet tasting, and while I think it worked pretty good, almond might be a little better.

wash a pan. preheat your oven to 400F.
make an egg-white bowl for coating the fish. small amount of egg whites from carton, a smidge of unsweetened coconut dream or unsweetened almond milk if you have it, or a little bit of water if not. mix it up.

so, this a pretty simple recipe, I throw about 1/4cup of coconut/almond flour into a ziplock bag and add a few spices you like. I used lemon pepper and some finely ground dill I had from finely grinding some dill in my mortar and pestle the day before. any kind of spice would be good though, I do this with montreal steak spice sometimes, sometimes just salt and pepper, sometimes get a little asian and do some ginger, and then add a little lemongrass and fry in sesame oil instead of baking. get creative. You can also buy falafel mix, which is a powder, in bulk from lots of natural food markets. it's chickpea flour and spices, and it makes a delicious fish coating too. skip the coconut flour if you're using it.

anyways, make your flour/spice bag, and then pat your defrosted salmon (buy wild so you don't die.) with a little paper towel, and then dunk it into your egg whites to coat. let it drip off a little, and then toss it into the spice bag, and shake it around until it's all coated. (like shake and bake. this is just homemade, gluten free shake and bake.)

shake, and bake. I bake fish, depending on sizes of the cuts and how well done you like your fish, for about 10 minutes at 400. usually doesn't overcook it.

while that's in the oven, I made my fried-up side dish here, which is

1/2 cup canned lentils (green)
2 handfuls of spinach leaves
1/4 cup of kimchi (which you can buy at asian markets and also now in the deli at safeway I saw.)

add a little nice oil, you can use macadamia like tim says in the book, I just use a delicious garlic-infused olive oil for most things, because I have ceramic pans anyways and cook everything on medium/medium high, but never above like a 6 on my stove.

fry that up until the spinach melts and the kimchi starts to turn clear. you shouldn't need to add anything to this, since kimchi has tons of flavour and will dominate the other things in there anyways. also, it's really good for you.

take your fish out, drizzle it with a little gluten-free tamari soy sauce, (you will probably want to do this if you used coconut flour because it is really dry.) sprinkle on some sesame seeds or something if you like, plate up your fried dish, add some fresh veggies, and you have a very nice, complete meal that only took about 15 minutes.

nice.

have a glass of wine.

protein: a standard smallish salmon fillet has about 23g of protein, lentils have about 5g, about 4g in the spinach, and at least 1 in the kimchi. so you're minimum here is probably 33g, depending on the size of your fish. mine was small in this scenario, I think around a 4oz fillet.