As a vegetarian, there are few meals that have that old fashion “meat & potatoes” type feel. When I started eating fish, putting together the trifecta dinner plate (veggie, meat and potato/starch) was a favorite of the week. While tonight’s meal was short the starch, nothing beets (ha ha…get it?) a super tasty salad and fish. Tonight was spinach salad with beets, apple, goat cheese, maple glazed slivered almonds and a homemade maple balsamic. Sharing the plate with some scrumptious ginger coconut lime crusted baked mahi. A mouthful, I know, but a wicked tasty one! Recipe(s!) below.

Ginger Coconut Lime Crusted Mahi (baked)
2 pieces of Mahi Mahi approx 8oz ea
1/2 cup unsweetened coconut
2 tablespoons finely chopped crystallized ginger or grated fresh ginger
1-2 tablespoons fresh squeezed lime juice
A pinch of chili powder
A pinch of garlic powder
A pinch of sea salt

Preheat oven to 375
Line a baking dish with coconut oil
Combine the coconut, ginger, lime, chili powder, garlic and salt in a small bowl
Pat the fish dry
Place the fish in the dish and press the coconut mixture onto the fish
Bake for 25 minutes or until cooked through and starting to brown

Beet and Spinach Salad
4 cups fresh, chopped spinach
2 small-medium beets
1 green or honey crisp Apple, sliced
4ish oz of chevre
1/4 cup maple glazed shivered almonds
1/4 cup (or to taste) maple balsamic

Twist off the stems and leaves of the beets if they are still attached. Boil in a pot of water for 20-25 minutes or until soft. Cut them in half to cook if you want to speed up the process. Once they are cooked, remove from the water and allow to cool briefly. You should be able to pull the skins right off. Slice thinly.
Add the chopped spinach to a medium bowl. Pour the dressing over the leaves and toss until they are coated. Separate the mix between two plates. Top with beets and apple slices, chevre and almonds.

Maple Glazed Almonds
In a cast iron frying pan, add 1 tablespoon of butter and melt on medium heat. Add 1/2 cup slivered almonds to the pan. Stir in 2 tablespoons pure maple syrup. Allow to brown slightly, stirring occasionally. Once the butter and sugar has cooked off, remove from burner. You can allow to cool and enjoy or place in the oven at 350 for 10 minutes to dry them out a bit more.