Fish Taco with Cauliflower Wraps

I love Mexican food and here is another one of my favorites. I hope you enjoy!

Crema
1/4 cup thinly sliced green onion
1/4 cup chopped fresh cilantro
3 tbsp paleo mayo
1 tsp grated lime rind
1 1/2 tsp fresh lime juice
1/4 tsp sea salt
1 garlic clove, minced

Tacos
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp ground red pepper
1/8 tsp sea salt
1/8 tsp garlic powder
1 1/2 pounds red snapper fillets/tilapia or other white fish

Paleo cauliflower wraps
2 cups shredded cabbage
2 tbsp white vinegar


Preheat oven to 425°. To prepare crema, combine the ingredients in a small bowl; set aside.Place cabbage and vinegar in a bowl together and set aside.

To prepare tacos, combine the spices in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet covered with parchment. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Prepare wraps from previous blog post. Divide fish evenly among tortillas/wraps; top each with 1/4 cup cabbage and 1 tablespoon crema.

Enjoy!

Recipe adapted from My Recipes

Cauliflower Wraps

Hey Folks! Sorry I have been MIA but life has been busy as per usual... well sort of. I was actually on holidays in the Dominican Republic with my family for two weeks on the beach. I know, I know such hard life! But I'm back and I hope you enjoy some of these new recipes!

I have been looking for a paleo option for wraps and I have finally found one that I like and actually holds up!

This recipe makes two wraps!

Curry Wraps:

1/2 head cauliflower, cut into florets
2 eggs
1/2 tsp curry powder
1/4 tsp. salt

Garlic Herb Wraps:
Substitute 1 minced garlic clove and 3/4 tsp dried herbs (basil, oregano, thyme or a combo) for the curry powder

Preheat the oven to 375 and line two baking sheets with parchment paper. In a food processor (or magic bullet), pulse the cauliflower florets until they form a crumb-like texture. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender.

Drain the cauliflower in a sieve, then transfer to a clean kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. With a spatula, press down the "dough" so it forms a thin layer. Keep the wraps compact--there should be no parchment showing through the mixture in any area of the wrap.

Bake for about 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy. Use with light fillings or tear into pieces and use to scoop up fillings.

These delicate wraps are best served within a few hours of baking.

Recipe from Powered Sustenance 

Crab Cakes

I came home from the gym last night starving. Searching through my fridge and cupboards the only thing that I could find that slightly interested me was a can a crab. SO what better to do with that can of crab but to make crab cakes. 

1 pound lump crab meat
1/3 cup chopped green onion
1/3 cup white onion, chopped small
1/2 cup red and yellow bell pepper, chopped small
2 tbsp fresh squeezed lemon juice
1 large egg, whisked
1/3 cup paleo mayonnaise (check out my blog for this recipe)
1/2 tsp. garlic powder
1 tsp. sea salt
1/8 tsp. cayenne pepper
1/3 cup almond flour (plus extra for dusting)
4 tbsp lard/bacon fat/ olive oil (for cooking the crab cakes)
  
Place all ingredients in a large mixing bowl (other than the coconut oil or bacon fat). Mix very gently until combined, adding a little more almond flour if the mixture is too wet. Shape into cakes and dust lightly with additional almond flour. 

Heat the lard/bacon fat or oil in large skillet over medium-high heat and allow the fat to get hot. Cook the crab cakes in batches for about 3-5 minutes on each side or until browned, turning them over very gently once during cooking. Place on a plate covered in paper towels and finish cooking the rest of the crab cakes. 

Serve immediately.

Recipe from Paleo Cupboard

Chicken Parmesan

I was sitting in the "lunch room" at work one day this week and one of my co-workers pulled out this container of chicken Parmesan which I haven't had in ages. So that night I went home and just had t find a recipe that I would make work for me. This is the one I found and tried. It was pretty darn good. Again this recipe does have some Parmesan cheese in it because it must! I guess if you really wanted to you could omit it but I suggest you don't. If you do, I don't think you can actually call it chicken parm...

Typically, chicken parm is served with spaghetti or some form of pasta. You easily could serve it with spaghetti squash I just didn't have one that night so I served mine with steamed broccoli. 

2 boneless, skinless chicken breasts
1 cup almond meal
1 1/2 tbsp Italian seasoning
2 tsp salt
2 tsp garlic powder
2 eggs, whisked
2 tbsp grated Parmesan cheese (optional)
1 can diced tomatoes

First, I like to make my own sauce which is where I used the diced tomatoes. You can use of store bough sauce, I won't judge...much.Making your own is super simple and you know exactly what is in the sauce! I blend them in the magic bullet then put them on the stove on low with some Italian seasoning, a clove of chopped garlic and about 2 tbsp of Parmesan cheese. Basically, you put all the ingredients together in a pot and let it simmer for about 30 minutes uncovered to concentrate the flavors and reduce the overall volume. 

Now for the chicken. I like to start by pounding them so they are even in size and thickness, this helps the cooking time. We then need to set up our “dipping station”. Add the Italian seasoning & other spices to the almond meal and mix until combined. Dip your chicken in the egg & then roll in the almond meal to coat. Place on a plate and let them sit for a few minutes, this just ensure that the coating won't fall off in the cooking process.

Now, here you have two options. You can bake the chicken at 375 for 35 minutes or until no longer pink on the inside. Or you can fry it! My preferred option! Heat a large skillet with a generous amount of coconut oil or olive oil and fry the chicken till each side is golden brown 5 -7 minutes and until the chicken is no longer pink in the middle.

Top with sauce and enjoy! 

Recipe adapted from The Cultured Cavewoman 

Eggs in Clouds

This is another one of those pinterest recipes and I am completely aware that the name is super cheesy but whatever, it is, what it is! Again it would more be classified as "low-carb" rather than paleo but you can omit the cheese and you are well on your way. You could vary the ingredients to make it different each time!

4 eggs
1/4 cup grated pecorino-romano (I didn't have any so just used cheddar)
1/4 cup chopped chives
1/4 cup crumbled bacon
1/2 tsp garlic powder
Pepper

Preheat oven to 450 degrees. Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls. Whip whites until stiff peaks form. I used my kitchen aide mixer because its wonderful and why wouldn't I? 

Fold in cheese, chives, garlic powder and bacon. Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each. Bake at 450 degrees for 3 minutes. Remove from oven, add 1 yolk to each well; season with pepper and bake until yolks are just set, about another 2 to 3 minutes.

Enjoy! These creations are light and fluffy and quite tasty.

Recipe is from Rachael Ray!

Brown butter and lemon Spaghetti Squash with Shrimp

This is a simple, delicious dish. 

1 spaghetti squash
3 tbsp butter
1 onion, chopped
2 gloves garlic, chopped
1 lemon, zested and juiced
16 shrimp peeled and deveined
2 tbsp fresh parsley, chopped
2-4 tbsp fresh Parmesan, optional

Slice a spaghetti squash in half lengthwise. Scoop out the seeds, place cut side down on plate and in the microwave it goes. About 8 - 12 minutes depending on your microwave. Cook until the squash flesh separates easily into strands with a fork. 

Meanwhile, place butter in a frying pan at medium heat and add the chopped onion and garlic. Cook until onion is soft and translucent and the butter is starting to brown. Add the lemon zest and lemon juice. Add the shrimp and cook until shrimp are pink and cooked through (about 5 minutes depending on your shrimp). Toss in the cooked spaghetti squash, parsley and Parmesan cheese. Mix until "spaghetti" is coated with sauce and enjoy!

Crockpot Chicken Yellow Curry

Today the project forecast in Saskatoon was a high of -45 C with windchill. As such nothing is better than a hot bowl of soup. Better yet... when the meal cooks itself. I made this curry soup in the crockpot and it was waiting for me when I got home from work. 

2 - 3 boneless skinless chicken breasts or thighs, cut into chunks
6 cups of veggies, chopped (onion, carrots, green beans, broccoli, tomatoes, cauliflower and red bell pepper)
1-14 oz can of full fat coconut milk
1 cup crushed tomatoes
3 tbsp yellow curry powder
1 tbsp cumin
2 tsp ground coriander
2 tsp ground ginger
2 tsp garlic powder
1 teaspoon cayenne pepper, optional
1 cup water (for a thicker, curry-like sauce, omit the water)
Salt, to taste

Cut the chicken and veggie into medium-large chunks. Put everything into the crock pot. Stir in the coconut milk, and crushed tomatoes. Then add the spices and the water. Stir to combine everything.

Cook on low for 5-6 hours. I cooked mine longer as I went to the gym after work and it still turned out great.

If the you want it more like a curry and less like a soup, omit the 1 cup of water above.

Season to taste with salt and enjoy!!

Recipe from Stupid Easy Paleo