One Dish Baked Wild Cod in Puttanesca Blanc 
Today's recipe is from guest blogger Kyle Klim, DC, BS from Integrative Wellness Group

Simple ingredients with amazing flavor.  This easy fish recipe is a great break from the usual menu.  A great way to add Omega 3's and other mood-improving nutrients.

  • Two to three 8 ounce filets of wild cod
  • ¼ onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 8 ounces pitted Kalamata olives
  • 3 ounces organic jarred capers 
  • 10 organic cherry tomatoes
  • 2 cups vegetable broth
  • ½ cup white wine (optional)
  • 1 Tblsp Kerrygold butter
  • 3 Tblsp chopped parsley
  • Salt and pepper to taste

1 large terra cotta pot or glass pyrex casserole dish

Preheat oven to 375 degrees F. While oven is preheating, roughly chop onion and garlic, then add to dish with butter. Place in oven to begin to cook. Allow to cook for about five minutes. While that is happening, season cod filets with salt and pepper. Remove dish from oven, then place cod on top of onion and garlic mixture. Pour in broth, wine if desired, olives, tomatoes, and capers. Cook for another 15 minutes, or until filets are firm to the touch. Finish with butter and parsley and serve! If you would like some greens as a side dish, you can easily add them to the dish while cooking, and they will wilt into the sauce. Spinach would work great for that.

Visit Integrative Wellness Group online
Dr.Kyle Klim, DC, BS
Doctor of Chiropractic specializing in Pregnancy, Pediatrics, Gymnasts, Webster Technique Certified, International Chiropractic Pediatric Association Member 

Dr. Kyle grew up in rural northeastern Pennsylvania and has been under Chiropractic care his entire life. Dr. Kyle decided as a teenager that he wanted to become a Chiropractor in order to help people achieve the level of total wellness he had been experiencing as a result of being under consistent care. With Dr. Kyle's experience as a competitive gymnast, college cheerleader, and tumbling coach, he understands the needs of the athlete in competition, balance, strength, flexibility, recovery, and performance. Dr. Kyle is also a member of the a international Chiropractic Pediatric Association (ICPA) and focuses on keeping the body balanced and aligned during the pregnancy for the best possible outcome during labor and delivery. He is also Webster Technique certified which is a specific Chiropractic analysis, soft tissue release, and adjustment to properly align the pelvis to allow for the best bio mechanical and neurological function giving the growing baby the best amount of room and positioning for the birthing process. Dr. Kyle is dedicated to taking care of the family as a whole in order for everyone to be their best every day.

Pasta Fagioli
This recipe can be stored in the refrigerator for 3-4 days.  When reheating be sure to add water because pasta absorbs it during storing.  If you would like to prep the recipe and freeze you can eliminate the pasta and add it when reheating.

Prep time:  approximately 15 minutes
total cook time:  approximately 30 minutes
Serves 4 to 6

1 medium onion - diced
2 cloves garlic – crushed and diced
olive oil
6 cups broth (chicken or vegetable)
1 can crushed tomato
1 tsp Italian seasoning
½ pound of ditalini pasta
2 cans cannellini bean (white kidney beans)
1-2 cups chopped fresh spinach
Salt and pepper to taste


(if using gluten free pasta, precook pasta as per directions. Prepare recipe below and add pasta as your final step.  If you add pasta prior, it will change the consistency of the broth and pasta can easily become overcooked)

1. In a large pot, add oil.  Saute onion until translucent then add garlic and saute for approximately 2-3 minutes.
2. Add can of crushed tomato, seasoning, broth and pasta.  Bring to a boil then reduce heat to medium.
3. When pasta is al-dente, add beans and spinach.  Salt and pepper to taste.

Todays recipe is submitted by the fabulous WBC Doula Anna Gourlay-Irons. Anna can be reached at anna@wisebirthchoices.com