Vegan Meals



HONEY MUSTARD BAKED TROUT with the CRISPIEST SWEET POTATO FRIES. This fish was seriously the best dinner! It would make the perfect holiday feast too! I used this fresh trout from Colombia and it was so simple! The filets are huge, so I cut them in half. Trout is one of my favorite fishes, because it’s tender and flaky but also holds together well when cooked. It absorbs lots of flavor and takes no time at all to cook. Also made my crispy sweet potatoes, which are always a hit! Getting ready to celebrate Christmas with the kids tonight and tomorrow. Check my stories for some step by steps. Do you like trout?

#ColombianTilapia #AsExcitingAsItsOrigin @procolombiaco

Deets: 2 filets of trout (about one pound), 4 tablespoons mustard, 2 teaspoons honey, 2 teaspoons coconut aminos, 1/2 teaspoon garlic powder, 2 tablespoons melted ghee or olive oil, 1/4 teaspoon salt, few dashes of pepper. Preheat oven to 400. Mix together the mustard, honey, aminos, garlic powder, oil, salt and pepper in a small bowl. Pat the filets dry and season with salt and pepper. Place then on a baking sheet or oven safe pan. Baste the filets with the mustard mixture. Bake for 15 minutes (for the last two minutes I turned the broiler on to get the crispy outside). Fries: sweet potatoes peeled and cut into fries, soaked in ice water for an hour. Remove from water, dry off and toss in some potato starch. Spray with avocado oil, add salt and pepper and air fry on 375 for about 10 minutes until crispy. Alternatively bake on 400 for about 25 minutes. •

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