My weekdays are ridiculously busy. I get home from clinical/school, quickly ready by books & supplies for the next day, knock off any homework in pockets of time I find between making dinner and putting kids to bed, make lunches, make dinner, clean the kitchen, hit the gym, shower, finish any homework, and get to bed by 9 or 10.
Have I mentioned that I started the kids on chorebuster.net? Well I did and IT’S WORKING (OMG!) and I am LOVING having the help around the house. Plus bonus: they will grow up to know how to take care of themselves. I wish I had done this years ago.
You will need:
- 4-5 tilapia fillets – fresh or thawed from frozen
- 3/4 cup unsweetened coconut
- 1/2 cup coconut flour
- 3 eggs
- sea salt, to taste*
- Broccoli, cut into florets
- Garlic salt
- coconut oil
- butter, to taste
Heat about 3 tbsp of coconut oil in a skillet (medium-medium/high heat), and another 1 tbsp in a wok or another pan. Throw the broccoli florets in that second pan/wok on medium heat.
In one shallow bowl, crack the 3 eggs and whisk them up with a fork. In another shallow bowl, mix the coconut flour & shredded coconut.
Dip each fillet into the egg, then into the coconut “batter”, and get them in the pan to fry. They take only a few minutes on each side – until the coconut ‘”batter” has browned. Once you’ve flipped them the first time, sprinkle them with sea salt (optional).
One your broccoli is done, sprinkle with garlic powder – your choice. I found out tonight that my oldest actually *likes* broccoli done this way.
Try not to eat all 5 fillets. They are insanely delicious.
I would have had a picture of my plate but uh… *burp*