Fancy Flex Meals

One of the things I have long struggled with is the idea that healthy food needs to be simple or plain in order to BE healthy. I love food in rich cream sauces or reductions or smothered in cheese and butter. All of those things might taste good but they're also so heavy and more of a treat than an everyday meal.

But cooking healthy doesn't have to mean that you can't eat something fancy or flavourful. It might take a few more steps but you can have a delicious meal that you wouldn't be surprised to see on a restaurant menu with just 20 minutes of cooking time!

Sheet Pan Cod with Red Chermoula over Whole Wheat Couscous (Flex Meals- Dinner):

8 oz cod, raw, in two portions
4 tbsp. diced onions
2 minced cloves of garlic
cilantro, roughly chopped, to taste
2 cups multicoloured cherry tomatoes
1 cup beets, diced
1 cup whole wheat couscous (cooked as prepared)
1 tbsp. tomato paste
1 tbsp. white wine vinegar
2 tsp honey
2 tsp olive oil
smoked paprika, sweet paprika, turmeric, kosher salt, mixed together, to taste (approximately 1 tbsp total)

Preheat the oven to 425 F. In a small pot, bring 1 cup of water to a boil. On a lined sheet pan, toss the tomatoes and beets with 1 tsp olive oil, season with 1 tsp of seasoning mix. Arrange the tomatoes and beets in a single even layer on the pan. Pat the cod fillets dry with a paper towel and 1 tsp seasoning mix. Nestle the fish between the vegetables. Place the pan in the oven and roast 15-18 minutes until the cod and beets have cooked through and the cherry tomatoes have burst. Remove from the oven.

While the cod and vegetables cook, in a large heatproof bowl combine the boiling water with couscous, 1 clove garlic, 1 tsp honey. Cover the bowl with a plate and let sit for ten minutes. Fluff the cooked couscous with a fork and set aside in a warm spot.

In a medium pan, heat 1 tsp olive oil on medium-high. Add onions and remaining garlic. Cook, stirring frequently until fragrant (30-60 seconds). Add the tomato paste and cook, stirring frequently, until dark red (1-2 minutes). Transfer to a small bowl and combine with vinegar, 1 tsp honey, and 1 tsp water along with the remaining spice mix.

Switch the oven to low broil. Spread half the chermoula over the fish. Return to the oven and broil 2-3 minutes until the chermoula has browned. To the remaining chermoula, add 1 tbsp. of water, combine with the couscous and season with pepper to taste. Divide the finished couscous between two plates. Top with the roasted vegetables and cod. Garnish with cilantro, if desired.

Bon appetit!

This recipe makes two servings and counts as 2 Powerfuels, 1 SmartCarb, 2 vegetable servings, and 2 extras- and well worth it! It makes a great date night flex dinner.

The recipe came from GoodFood, a delicious meal service that sends recipes and ingredients weekly. They do have vegetarian, low carb, and low calorie meals available. I enjoy these as a nice change to my Nutrisystem meals when I do feel like cooking something special. Order through my link and save $40 off your first meal delivery!