Lemony Cod, Almond Veggies, & Fruit Salad

An amazing perfectly balanced meal, in 3 parts:

Lemony Cod:
Put broiler on hi. Place cod fillets into a casserole dish, drizzle with olive oil (1 tbsp), and sprinkle with parsley (3 tsp) and rosemary (1 tsp), and top with slices of 1 lemon.
Broil on hi, watching carefully and occasionally basting with the juices, for 15-20 minutes --or just until it flakes easily with a fork.

Almond Veggies:
Heat heavy skillet (I always use cast iron) on med-hi. Add a bag of frozen mixed veggies. (I cheat sometimes! Or you can cut up your own broccoli, cauliflower and carrots...)
Drizzle with a little olive oil (2 tsp) and sprinkle with lemon pepper seasoning and a handful of sliced almonds (1 oz.)
Stir every few minutes so things don't burn, and turn down to low once you get close to your preferred veggie done-ness.

Fruit Salad:
Peel 3 tangerines/clementines or 1 navel orange and separate the sections.
Peel 1 grapefruit and separate into sections, and cut sections in half.
Peel 1 banana and cut into thick slices.
Toss together with 2-3 tbsp dried unsweetened coconut flakes.



So delicious.