Happy Weekend!
It is for HCJ & Co! My super cute, amazing dad is having a birthday and that means I’m going all out…in the kitchen.
As requested, Birthday Brunch will be a repeat of what I did for my Mom’s big day.
I was buying my Petit Pain Pascals at Trader Joe’s today and I bought so many that the checkout guy asked if I’d be using them for soup bowls.
My eyes went wide and I said, “No! French Toast! They are amazing as french toast! I make a french toast casserole that’s incredible!”
Like my dad, I’ll eat the Pascals any which way – plain, toasted with ghee, with avocado, or as french toast. This weekend, these little loaves have one fate only: they’re getting cubed up and into my 11×15 pan. It’s going to be legendary.
But last night I got the opportunity to do something I’ve been planning for quite some time. I made a seafood feast with seafood from I Love Blue Sea, a company out of San Francisco that sources the best sustainable seafood from small fishing operations around the country.
The Result?
Amazingly fresh, delicious seafood because it’s flash frozen immediately after it’s caught.
My selections included Wild Sockeye Salmon fresh from Alaska and lobster tails from Maine.
No fishy taste at all. Doing right by the taste buds, the body, and the environment. That’s an HCJ trifecta.
Now, the pièce de résistance was the lobster pasta. Dad LOVES pasta. And lobster.
And I love Dad.
So here’s the informal recipe…
I boiled the lobster tails – takes about 5 minutes.
I cooked up DeBoles Organic Fettucine (not whole grain but this was a special occasion 😉 and Dad LOVED this pasta) for 7 minutes, rinsed and added:
*chopped organic cherry tomatoes (which are ridic right now, btw)
*2 tsp of ghee
*a few shakes of organic dried basil
*and about 1/2 cup of low sodium organic chicken broth.
I let that all cook for about 2-3 minutes, until tomatoes looked slightly cooked.
Then I added chopped up meat from two lobster tails and topped it all with a whole lot of organic spinach. Cook until spinach is wilted – it’s just a couple of minutes.
(I was careful not to overcook because the pasta was done.)
I poured it all into a bowl and added some olive oil and mixed it up. You can add (organic) parmesan straight in but I did a little dish on the side.
HUGE hit.
Hey, Dad. I know you’re reading this. The good news is that there are still two lobster tails in the freezer so we can do this all again soon. And the other good news is that french toast is happening tomorrow. Happy, happy, happiest of birthdays to you. You’re the best dad in the history of the world (no offense, other dads) and I love you so much.
Health Coach Jillian 