Almond & Lemon Crusted Fish with Asparagus

EatingWell is a magazine and website that offers interesting and easy recipes that are also delicious and perfect for March’s National Nutrition Month. Below is a recipe for almond and lemon crusted white fish– the citrus and dill are a fresh combination that are a delightful reminder that it is spring! This recipe pairs the fish with asparagus, but whatever vegetable you are craving (or already have in your fridge), prepared to your preference, is perfect.

Almond and Lemon Crusted Fish with Asparagus

  1. Zest and juice of 1 large lemon, separated
  2. 3/4 cup sliced almonds, chopped
  3. 2 tablespoon finely chopped fresh dill
  4. 2 tablespoon extra-virgin olive oil
  5. 1 teaspoon sea salt
  6. Freshly ground pepper
  7. 1¼ pounds cod or halibut, cut into 4 similar sized portions
  8. 5 teaspoons Dijon mustard
  9. 2 cloves garlic, chopped
  10. 1 pound asparagus, steamed
  11. Lemon wedges and dill for garnish

Preheat oven to 400°F. Coat a rimmed baking sheet with olive oil.

Combine lemon zest, almonds, dill, 1 tablespoon oil, ½ teaspoon salt and pepper in a small bowl. Place fish on the baking sheet then spread each portion with 1 1/4 teaspoons of mustard. Divide the almond mixture among the portions and press it onto the mustard.

Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.

Heat the remaining olive oil in a skillet oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Add asparagus, lemon juice and the remaining ½ teaspoon salt; season with pepper. Cook, stirring as needed, until the asparagus is coated with garlic sauce, around 2 minutes. Serve the fish with the asparagus, garnish with the fresh dill and lemon wedges.

Recipe adapted from EatingWell.

 

Happy National Nutrition Month

March is National Nutrition Month ® an initiative run by Academy of Nutrition and Dietetics to get us all thinking about the importance of the food that we eat– a subject that is often top-of-mind for those that are pregnant, postpartum and parenting. For many, with families, work and generally full lives, it is easy to get into a food rut. This March, Minnesota Birth Center is going to be your partner is shaking things up by featuring recipes that are packed with nutrients and easy to prepare, to keep you fueled for your day!

The first recipe is a fresh take on a traditional tabbouleh salad. Packed with greens and other superfoods, it makes for a delicious and satisfying lunch or can be paired with a protein of your choice, such as chicken, avocado, chickpeas, or salmon, for dinner. This recipe is adapted from the Little Broken blog, where you can find many fresh and easy to prepare recipes.

Green Tabbouleh

 

 

 

 

 

 

Ingredients:

  • 2 cups cooked quinoa, cooled (superfood)
  • ½ cup finely chopped kale (superfood)
  • ½ cup chopped spinach (superfood)
  • ½ cup diced cucumber
  • 1 tomato, chopped
  • 2 green onions, sliced
  • ¼ cup olive oil
  • 2-4 Tbsp. squeezed lemon juice
  • 1 garlic clove, pressed (superfood)
  • Salt and pepper
  • 2 cups fresh herbs like cilantro, parsely and mint leaves, chopped

Preparation Instructions:

  1. Toss together quinoa, kale, arugula, cucumber, tomato, green onion, and herbs in a large bowl.
  2. Whisk together olive oil, lemon juice, and garlic in a separate bowl. Pour over the salad and toss to combine. Season with salt and pepper to taste.
  3. Chill the salad for at least 30 minutes or overnight.  

Adapted from Little Broken recipe:
http://www.littlebroken.com/2015/12/02/superfood-green-tabbouleh/

MBC Welcomes Christy Anderson

MBC is delighted to welcome Christy Anderson to the MBC midwife team. Read on to learn more about Christy.

CHRISTY ANDERSON, APRN, CNM

Christy was born and raised in Minnesota, spending most of her childhood growing up in Chanhassen. She has lived in Burnsville for the last 10 years. Prior to completing her MSN in nurse-midwifery, Christy worked as a labor & delivery, postpartum and charge nurse for nine years in a regional hospital.

Christy’s journey into midwifery started while job-shadowing a nurse-midwife during the summer while she was in high school. It was during this time where she became fascinated and in awe with the labor and birth process and the strength of women.

Christy respects the normalcy of pregnancy and birth and believes in holistic women-centered care that incorporates all aspects of the women’s life to provide optimal evidenced-based care. She feels very privileged to be able to attend births and loves to provide care and support to women and their families during pregnancy, birth and postpartum. She has a passion for using integrative therapies and water birth.

Interests for Christy include reading, gardening, photography, cooking and Twins baseball. She also takes pleasure in exploring the world through travel and enjoys experiencing the local food and culture. Yoga helps her wind down and keeps her centered. She is excited to become an Aunt for the first time this summer!