Winner, winner easy fish dinner! Pan-seared Lingcod with Creamy Burst Tomato Sauce is brilliantly delicious, so easy to make, low-carb on its own, but a family favorite with that creamy sauce sliding over into rice, potatoes or noodles. I’ve noticed that even the non-fish fans in my family are licking the plate!
This easy fish recipe takes less than 30 minutes to make and is perfect for quick, weeknight meals – but also snazzy enough to serve on a special occasion.
I used mild, white lingcod from Sitka Salmon Shares for this skillet fish recipe (it reminds me a lot of halibut). This fisherman’s co-op reels in the BEST wild Alaskan seafood (salmon, cod, sablefish, king crab, and more) and ships it straight to your door, it’s been my go-to fish source now for two years. Visit them at sitkasalmonshares.com and use my code FITFORK to save $25 on a premium share!
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Other firm white fish will work too like halibut, cod, pollock, haddock, and such. It’s really up to your preference. Pan sauté skinless filets that have been seasoned simply with salt and pepper. After just cooked through, remove from skillet temporarily while making the sauce.
The sauce is fresh and simple. In the same unwashed skillet that the fish was cooked in, add whole grapes and sauté until they start to pop. Then finish bursting tomatoes with a fork – piercing the skin to let the juices out and then mashing down before, pouring in a little veggie stock to deglaze the pan. Season this sauce for the lingcod fish recipe with garlic, Italian seasoning and a little paprika – then stir in some heavy cream to give this sauce that rich and luxurious mouthfeel.
Gently add back in the cooked fish, spoon sauce over top of filets to coat and sprinkle with chopped fresh basil.
Warmer weather is on the way and I’m craving all the watermelon things and quite literally working my appetite up! Check out my “Shake It Up” Paleo Watermelon Ice Cream that is fun to make as it is to eat!
Do you have memories of making “kick the can” ice cream at summer camp or spring break gathering as a kid? Back in the day, my mom would pour in the ingredients for ice cream into a can and then stick that can into a bigger can filled with ice and salt. Then my brother and I would kick, roll and throw that can around until a creamy sweet treat formed from our hard work!
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I took the same idea for this no-machine-needed, no-churn ice cream and turned it into a healthier version with fewer carbs and suitable for Paleo diets – and, of course, it features my favorite fruit – WATERMELON! Plus, you get a little 15-minute workout during the human-powered freezing process.
3 cups of chopped watermelon has only 120 calories!
Technically, you can make “kick the can” ice cream (or in this case, “shake the container” ice cream) with any type flavor profile you desire. However, for me, watermelon was a non-negotiable featured ingredient – the amount and volume of watermelon used (3 cups cubed) helped me to cut some of the extreme richness and displace some of the calories used with the second main ingredient – full-fat coconut cream. Did you know that three cups of cubed watermelon have just 120 calories?!
Watermelon also adds natural sweetness and a bumper crop of health benefits for my active lifestyle like vitamin C and A, lycopene for heart health, and the amino acid l-citrulline which studies show may help move blood through the body, lower blood pressure, and help lessen muscle soreness after a workout. Plus, watermelon always puts me in a happy mood.
Watermelon is deliciously sweet, but I added a few drops of stevia to bring up the coconut cream. Collagen powder from Great Lakes Wellness (save 10% code: THEFITFORK10OFF) is also added for a protein boost and other functional nutrition.
save 10% Great Lakes Wellness collagen and products with code THEFITFORK10off
For me specifically as an older runner and athlete, I use collagen to help support my joints, ligaments, bones and overall wellness. Collagen combined with the l-citrulline in watermelon is a big win-win for my workout recovery. Feel free to use an animal or plant-based collagen powder depending on your dietary needs – or, the collagen powder can be omitted completely without any change to the recipe.
This low carb watermelon ice cream is super easy to make – let the kids make their own batch and have a family “shake off” to see who can get theirs to freeze first! Simply toss cubed watermelon in a blender with full-fat coconut cream, and puree it all up.
Next, pour watermelon coconut ice cream mixture in a heavy-duty zip-top bag and set inside a larger container filled with ice and 1/2 cup salt. Salt will typically be labeled “ice cream salt” or “rock salt,” in in a pinch you can use COARSE sea salt (but not regular table salt). I had to go this route as the rush on rock salt cause by the recent Texas storm. Now it is in the 80s – crazy Texas weather!
When choosing your container, you can use a big old coffee can like my mom did (if they even sell coffee like that anymore). I preferred to use a big-mouthed water jug with handle so that I could swing it around! In a pinch, you can also put the ice and salt in a bigger gallon-sized baggie.
Then all that’s left is shaking, swinging, kicking or rolling it around for about 15 minutes until the coldness of the ice (kept colder by the salt) and constant motion of the container creates a creamy sweet reward for your work!
“Shake It Up” Watermelon Ice Cream Exercise Ideas
Shake it Up Watermelon Ice Cream is a fun activity for kids of all ages — sneaking that exercise in is a win-win. Stock the freezer with frozen watermelon cubes for year-round enjoyment.
For a complete demo on how to make Shake it Up (Kick the Can) Watermelon Ice Cream, watch my IGTV videoHERE.
Work up a hunger for this simple and naturally sweet watermelon ice cream that is friendly for lower carb and Paleo diets. No churning required, simply shake the ice and salt filled outer container for 15 minutes until you create a sweet reward! Fun for kids and whole family.
Servings: 4
Calories: 232kcal
Ingredients
3cupschopped watermelonfrozen if you want a head start, but not necessary
113.5-oz can full-fat unsweetened coconut milk
½cupunflavored collagen powderoptional
5– 15 drops liquid stevia
5 to 6cupsice cubes
½cuprock salt or coarse salt
Topping of choice
Instructions
Add chopped watermelon to blender. Use cold watermelon chunks or if you want a head start, use frozen chunks.
Add full-fat coconut milk to pitcher. Other milk options can be used (like almond milk, light coconut milk, or whole milk), but will create a less creamy result.
If desired, add a plant-based or animal-based unflavored collagen powder to blender. This may be omitted completely without need to swap for another ingredient.
Blend everything up until smooth, about 30 seconds. Taste test the mixture and add stevia drops to achieve your level of sweet preference.
Pour mixture into a 1-quart freezer-style zip-top baggie; seal tightly.
Fill container with half of the ice and salt. Use a container similar to a large coffee can, handled wide-mouth jug, or even gallon sized heavy-duty zip-top bag.
Add tightly sealed smaller baggie of watermelon mixture in center. Top with remaining ice and salt. Close container lid or seal tightly.
Shake vigorously for approximately 15 minutes, constantly moving the ice around ice cream mixture.
Remove ice cream bag from container and snip off end. Pipe into four small bowl or cones. Enhance with toppings as desired (I used crushed freeze-dried strawberries).
Egg white chips, I’ve heard rumor of them . . . sometimes they are called cloud chips and popular with the keto and low carb diet fans.
I googled “how to make egg white chips” and found an assortment of savory takes on this low carb snack. The method on how to make egg white chips seemed time consuming, requiring them to be made in mini muffin tins and pulled out one by one (ugh, I’m thinking SO MUCH STICKING).
I also couldn’t find any type of egg white cloud crackers that were sweet . . . in a low carb sweet way. Everything was just salty, herby, cheesy — I have a sweet tooth and want a sweet egg white chip.
My solution to both the time consuming making process AND the lack of sweet egg white chips was to just come up with my own recipe and own way of making these keto snacks.
Just shake up egg white, PB powder, cinnamon and stevia in a jar, pour out on baking sheet!
A little protein powder, cinnamon and stevia blended into the egg whites was easy enough, especially just all dumped in a mason jar and given a vigorous shake to combine. After baked crispy this tasty flavor combo reminded me of some popular cereals — like Captain Crunch mixed with Cinnamon Toast Crunch.
Cut the egg white chips into squares BEFORE they are done baking.
Common factor here is the CRUNCH. If you can pour the egg white mixture thinly enough in a big sheet pan, and par bake, cut into squares, flip and continue baking you can get the crunchiest little bites of YUM! This process of cutting them in the pan eliminated the tedious process of cooking all these cinnamon egg white chips in muffin pans.
A serving of these cinnamon peanut butter egg white chips have just 50 calories for TWELVE chips. Also, just 1g net carb and and welcomed little protein boost of 8g. If you don’t eat them all in one sitting, the leftovers can be stored in the fridge (air-tight container) and then re-crisped in the microwave for about 30 seconds, then let cool down some.
This creative "chip" is made from egg whites — almost no carbs or fat and a good source of protein. So addictive, you'll love them for entertaining or as a grab-and-go snack after a workout.
Course:
Appetizer, Snack, workout
Keyword:
eggs, keto, low carb, sugar-free
Servings: 4servings (12 chips each)
Calories: 50kcal
Ingredients
1cup8oz 100% Egg Whites
¼cuppeanut butter powder (like PB Fit)or almond powder, if preferred
20drops liquid Steviamore or less, depending on sweetness preference
1tsp.ground cinnamon
Instructions
Preheat oven to 400F degrees. Generously coat 10” x 15” rimmed cookie pan with cooking spray, paying extra attention to corners/sides.
Add all ingredient to jar with lid and shake vigorously until combined. Pour out onto baking sheet, the entire surface should be thinly covered.
Bakes for 15 minutes total but in 3 stages: First bake for 5 min, then remove and make slices with knife (6 rows short side, 8 long side for 48 pieces). Second, return and bake 5 MORE min, Third, remove and carefully use flat spatula to pull up pieces and flip over and then return to bake 5 min MORE, or until golden and crispy.
Remove and let cool 5 minutes. Store in air-tight container. If needed, crisp back up in microwave for 30 seconds or so when eating leftovers.
Recipe Notes
Makes 48 chips. A serving of 12 chips has 50 cal, 0.8g fat, 1g net carb, and 8g protein
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I’m super excited for National Pizza Day on February 9th and believe it should be celebrated and observed by all. Because quite frankly, who doesn’t love pizza? Yeah, even us workout and runner types – maybe ESPECIALLY us! Lol, check out this video of me trying to pick up some pizza skills from the 2-time World Champion of Pizza Dough Slinging!
There are so many types of pie for us pizza lovers to embrace these days. From traditional pizza in deep dish, hand-tossed or thin crusts to alternative crust and no-crust keto pizzas. There are grain-free pizzas, gluten-free pizzas and vegan and dairy-free pizzas with alternative cheeses. Getting saucy with some pizza snacks or pizza gear is another fun way to rise to the occasion. Read on to PAGE TWO to discover my pizza finds and a few of my favorite pizza inspired recipes.
Peanut butter and jelly is a nostalgic childhood flavor combo, am I right?! I’ve transformed the delicious duo into a creamy Greek yogurt dip swirled with a ribbon of homemade “jam” made from frozen raspberries and chia seeds. It’s ideal for dunking in apple slices, jicama sticks, cinnamon pita chips, or however you want to freestyle it!
Treat the kids (and yourself) to this smart protein snack with (no added sugar) that can be whipped up in minutes. Get the recipe for PB&J Greek Yogurt Dip today and start dipping, dunking, drizzling . . . or just dive in!
