August 7, 2025
One Pan Bacon & Cod Skillet
One Pan Bacon & Cod Skillet
2 servings | 25 minutes
INGREDIENTS
- 4 slices Bacon (chopped)
- 1 Yellow Onion (medium, chopped)
- 1 Cod Fillet (chopped)
- 1 tbsp Avocado Oil
- 1 Sweet Potato (Japanese, large, peeled, diced)
- 1/4 cup Parsley (chopped)
- 2 tsps Apple Cider Vinegar (or to taste, optional)
METHOD
- Heat a large non-stick pan over medium-high heat. Once hot, add the bacon and the onions. Cook for three to four minutes, or until the bacon is crispy.
- Add the cod and sauté for two to three minutes, breaking it up as it cooks. Set aside. Remove the bacon grease from the pan and carefully wipe the pan out with a paper towel.
- Add the oil and sweet potato to the pan and cook, stirring occasionally, for about five to seven minutes or until browned and cooked through.
- Return the fish mixture to the pan. Stir in the parsley and cook for two more minutes, stirring, to heat through.
- Divide evenly between plates. Drizzle with apple cider vinegar (optional) and enjoy!
NOTES
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately 1 1/2 cups.
- More Flavor: Add smoked paprika. Use salmon instead of cod.
- Fillet Size: One cod fillet is equal to 231 grams or eight ounces.
Nutrition Facts
Amount per 2 servings
905 calories
39gs protein
126gs carb
28gs fat
Barbell & Trap Bar Training
In this bulletin we discuss Lactate & Brain Health. . .
Ingredients 700–800g chicken breast (raw) 2 cups cooked lentils 3–4 small beetroot (about 400g total) 6–8 cups rocket (arugula) or spinach 2 cucumbers (sliced) 1 small red onion (thinly sliced) 2 tsp olive oil (total) Juice of 1–2 lemons Spice rub 2 tsp turmeric 2 tsp paprika 3 garlic cloves (minced) Salt + black pepper Method Step one - Cook The Chicken Coat chicken with spices and garlic. Grill, bake, or pan-cook with minimal oil until cooked through. Slice. Step two - Prepare The Beetroot Roast at 200°C for ~30–40 min (or use pre-cooked), then slice. Step Three - Build The Bowl Divide greens, lentils, beetroot, cucumber, and onion across 4 bowls. Top with protein Add sliced chicken evenly. Step four - Dress It Lightly Drizzle olive oil and lemon juice over each bowl. Step five - Serve & Enjoy Toss lightly if desired, or keep layered for presentation. Serve immediately while the chicken is warm for the best flavour. Nutritional Information & Cooking Times Prep time: 15 minutes Cook time: 35 - 40 minutes 450 kcal | 7g Fat | 53g Protein | 37g Carbohydrates