Nom nom nom

For dinner, coconut-crusted mahi mahi with coconut wild rice!

Recipe: Serves 2.

Toast 1/3 cup coconut shreds in the oven at 350 until light brown, only about 4 minutes.

Dip two 3-4 ounce fillets of Mahi Mahi into a bowl containing one egg beat with a teaspoon of freshly ground ginger and a dash of salt.

Dip the fillets into the coconut and bake at 375 until white, about 9-14 minutes.

For the rice, I just bought a package of “Ready in 90 seconds” wild rice. I hardly ever eat rice so I didnt really want to go through the long process of doing it right :). I topped it with a heaping tablespoon of Artisana coconut butter.


Mahi * A lean source of protein and vitamin B12 and E and iodine and selenium! Both of which play a key role in a healthy metabolism.

Coconut * Some avoid coconut because of the saturated fat content but I believe that in small portions it is fine. Coconut contains vitamins and minerals and fiber.

Wild rice * Has more minerals, fiber, and protein then brown rice and especially white rice!

Ginger * Has the ability to soothe the stomach and aid digestion.

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