A Thyme to Eat

INGREDIENTS: -7 oz halibut filet (I used frozen and let it thaw in the package in cold water for 30 minutes) -1 package fresh baby broccolini -1 lemon -1 tbsp capers -1 clove garlic -1 tbsp olive oil -1 tbsp coconut oil -1 tsp garlic powder -1 tsp onion powder -salt/pepper INSTRUCTIONS: 1. Pat your halibut filet dry with paper towels on each side, don't forget this step! It's very important to soak up the extra moisture. Rub entire filet with 1 tablespoon of olive oil and season both sides with salt and pepper. Set aside. 2. Heat a cast iron skillet over medium high heat until smoking. Cut lemon into half inch slices and place onto skillet until charred on both sides. Set lemon aside and wipe skillet clean with paper towel.  Keep skillet hot, but turn heat down to medium. 3. Heat another non-stick skillet with 1 tablespoon of coconut oil. Add in garlic and cook for 1-2 minutes. Add in broccolini and season with garlic powder, onion powder, salt

INGREDIENTS: -3 large or 4-5 small zucchini -2 (one) pound packages of extra lean ground turkey -1 cup of your favorite pasta sauce (or you can used strained tomatoes in a can & season them) -1-2 tbsp of grated Romano cheese -2 cloves fresh garlic, minced -2 eggs, beaten -1 tbsp paprika -1 tbsp garlic powder -1 tbsp onion powder -1/2 tbsp Italian seasoning -Salt/pepper (to taste) -4 tbsp olive oil, divided -Dried parsley (optional) -A spiralizer!!! This is my first time using a spiralizer and I have to say, I already know it's going to be my favorite tool for creating low carb veggie dishes. It's so simple to use it took me less than 5 minutes to spiralize 3 large zucchinis. You must get one if you haven't already!!! I found mine at Homegoods for $24. NOTE: I used the "fettuccini" attachment for this dish. You can use the thinner "spaghetti" attachment but I wanted mine to have more of a bite to them. INSTRU

INGREDIENTS: -4 ZUCCHINIS -1 LB LEAN GROUND TURKEY -1/4 CUP RED ONION, CHOPPED -1/3 CUP RED BELL PEPPER, CHOPPED -1/3 CUP YELLOW BELL PEPPER, CHOPPED -1 JALAPENO (SEEDED AND CHOPPED) -SHREDDED MEXICAN BLEND CHEESE -PACKET TACO SEASONING -OLIVE OIL -SALT/PEPPER (ADDITIONAL TOPPINGS OPTIONAL - I USED CHOPPED TOMATO AND GREEN ONION) INSTRUCTIONS: 1. Preheat oven to 400 degrees. Cut ends off zucchini, cut in half and use a small metal spoon or knife to scoop out the insides. This step is actually very easy. Just leave the zucchini about 1/2 inch thick so that they are not too thin. 2. Line a glass baking dish (I used 9x13) with zucchini boats, drizzle with olive oil. Season both sides with salt and pepper, leaving skin side down. Bake uncovered for 20 minutes. 3. While the zucchini boats are baking, cook turkey in a medium size pot or skillet over medium high heat until fully cooked, drain. Add back to pot and add 1 cup of water and packet of taco seasonin

INGREDIENTS: -1 1/2 CUPS YELLOW CORN MEAL -2 1/2 CUPS MILK (ROOM TEMPERATURE) -2 CUPS ALL PURPOSE FLOUR -1 TBSP BAKING POWDER -1 TBSP SALT -1/3 CUP SUGAR -2 EGGS (ROOM TEMPERATURE) -1/2 CUP VEGETABLE OIL -1 STICK + 1 TBSP BUTTER (SOFTENED) -2 JALAPENOS (SEEDED AND DICED) -2 CUPS CHEDDAR CHEESE (SHREDDED) -HONEY -12 INCH CAST IRON SKILLET -OR- 9X13 BAKING DISH TIP: Having all of your ingredients at room temperature makes for a super moist corn bread and allows for perfect even cooking. Also, if you don't have a cast iron skillet, a 9x13 baking dish will work just fine since they are similar in size by inches. INSTRUCTIONS: 1. Preheat oven to 400 degrees and grease as 12 inch skillet or 9x13 baking dish with 1 tablespoon of softened butter.  2. In a small bowl, combine milk and corn meal and let rest for 5-8 minutes (it will thicken).  In a larger bowl, whisk together flour, baking powder, salt and sugar. I don't like a super sweet corn