I hate to say it, but Mindy Project has begun to overrule New Girl. Never thought that would happen. But Mindy has taken the spotlight. I swear she get more hilarious with each episode. When the hell are her and Danny going to finally make out?? I mean, I understand the sexual suspense you need to build within the season, but it’s been too long. Let them hook up.

Do you ever miss bread bowls that are filled with broccoli cheddar soup? I do. Especially when it becomes a freezing mess in Colorado. Even though I’m not in Colorado, I feel for the people who are there. And I’ll be there on Saturday, so I will be a part of that cold mess. It brings me back to the days I was in college and used to freeze my ass off walking to class then I would get a giant bread bowl filled with some sort of naughty soup. Once I ate the soup, I would proceed by eating all of the inside of the bowl. God it was good.

I love Scarlett Johannson. She’s such a babe. If I were to have a girl crush, she’d be mine.

I have a new favorite sweet snack. This is what I did. I mixed together coconut cream, nut butter and chocolate chips. It was fantastic. It reminded me of getting frozen yogurt.

Is there like, 7 episodes of The Voice per week? I swear it’s always, always on. So much Christina boob to be seen. And how is Carson still a host? He’s just as boring as his days on MTV. He has absolutely no facial expression. Wait, he just smiled. I retract my last statement. Did you notice that Tessanne Chin looks EXACTLY like Rufio from the movie Hook? No seriously. Look it up. I’m not being a d*ck, I think she is very pretty, but Rufio has slight feminine features, and they match hers. Anywho, how do these singers become professional performers in just a few weeks? I don’t get it. I dig it, but I don’t get it.

I’m gonna go eat more chocolate chips. Kbye.

5.0 from 5 reviews

Flaky Sriracha Cod over Parsnip Carrot Mash
Prep time

Cook time

Total time


Serves: 3-4

  • 2 parsnips, peeled (130 grams)
  • 2 large carrots, peeled (240 grams)
  • 2 tablespoons bacon fat, melted (or butter, ghee, coconut oil, etc.)
  • ⅔ cup avocado oil
  • 1 egg
  • 1 teaspoon lemon juice
  • 1 teaspoon dijon mustard
  • ¼ teaspoon garlic powder
  • 3 tablespoons Paleo Chef Sriracha (add more for more spice)
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon chili powder
  • salt, to taste
  • ⅓ cup sliced almonds
  • 1 pound cod, cut into 4 pieces
  • ¼ cup vegetable broth
  • chopped green onions, to garnish

  1. Preheat oven to 400 degrees.
  2. Peel parsnips and carrots. With the parsnips, cut around the core, they are bit tough. Cut carrots and parsnips into pieces, no rhyme or reason. Toss in bacon fat to coat. Sprinkle with salt and place in oven.
  3. Bake for 20-25 minutes until vegetables are soft.
  4. While vegetables cook, in a tall container, avocado oil, egg, lemon juice, dijon mustard, garlic powder, and a bit of salt and pepper. Place an immersion blender to the bottom of the container, turn on and wait until the mixture thickens. You may need to raise the immersion blender a bit to help mix all of the oil.
  5. Once mayo has thickened, fold in sriracha, red pepper flakes, and chili powder. Fold in ¼ cup of sliced almonds, leaving behind some to top of the fish later on.
  6. Place parchment paper on a baking sheet. Place cod on the baking sheet. Spread on the sriracha mayo onto each piece of cod. Sprinkle with the rest of the sliced almonds.
  7. Remove vegetables from oven, reduce oven heat to 350 degrees, place fish in the oven and bake for 10-15 minutes or until fish is flaky.
  8. Place carrots and parsnips in food processor or blender (I used a blendtec) and puree, scraping down the sides as needed. Add vegetable broth along with some salt and pepper. Puree until as smooth as possible.
  9. Place flaky fish over parsnip carrot puree. Top with green onions (I only had thyme to garnish. dumb. green onions are way better for this).