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 

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

Classic Meatloaf

Why do I love meatloaf so much? I don't really know but it screams comfort food to me. When the weather is cold (as it has been here, I'm talking -30'C for a high!) it is like a nice warm hug!

2 tbsp unsalted butter
1 cup of minced onion
1 tbsp minced garlic
1 carrot, minced
1 cup mushrooms, chopped
2 tsp sea salt
1/2 tsp freshly ground black pepper
1 tbsp Italian spice mix
1 can tomato paste
1 1/2 pounds of ground beef
2 -3 tbsp fresh grated Parmesan cheese (optional)
4 tbsp almond flour
1 - 2 tbsp coconut flour
2 large eggs, beaten slightly
1/3 cup fresh parsley, chopped

Preheat oven to 350° F, with a rack in the middle. In a large, heavy skillet, melt the butter on medium heat until foamy. Add the minced onion, mushrooms, carrot, garlic, and cook, stirring occasionally, for 5 minutes. Cover the skillet and cook for an additional 5 minutes, until the carrots are tender, stirring occasionally. Add the salt, freshly ground black pepper, Italian seasoning, 1/2 can of tomato paste. Cook for 1 more minute. Remove from heat and let cool to the touch.

In a large bowl, use your clean hands to combine the ground beef, eggs, cheese flours, the cooked vegetables, and parsley.

Press mixture into a loaf pan with 2-inch high sides. Cover the loaf with the remaining tomato paste.
5 Bake the meatloaf in a 350°F oven for 1 hour. Let rest for 10 minutes. Then gently remove by lifting with a spatula to a serving plate, and slice to serve.

Enjoy!!

Spinach Beef Sliders

Always a crowd pleaser!

1 pound frozen chopped spinach, defrosted and drained
1 tablespoon unsalted butter
1/2 cup finely chopped yellow onion
1/2 pound Cremini mushrooms, finely chopped
1/2 cup small-dice celery
1/2 cup loosely packed fresh Italian parsley leaves
1 pound ground beef
1/4 cup coconut flour
1 medium garlic clove, minced
1 tsp sea salt
1 1/2 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg
2 large eggs, lightly beaten

Preheat oven to 350 degrees and line a baking sheet with parchment paper. 

Heat the butter over medium heat in a large skillet and toss in the chopped onions, celery and mushrooms along with some salt and pepper to taste. Sauté until the liquid has evaporated and the onions are softened. 

Add vegetables to the ground beef in a large bowl, and then added the chopped spinach, coconut flour, garlic, salt and pepper, parsley and nutmeg. Add the beaten eggs

I use my hands to gently combine all the ingredients and formed the meat mixture into small patties (about 2 inches in diameter).

Place the sliders on the lined cookie sheet and bake for 15 - 20 minutes. Serve with a tomato sauce. 

Recipe adapted from Nom Nom Paleo

Chicken Cacciatore

Cacciatore means "hunter" in Italian. In cuisine, alla cacciatora refers to a meal prepared "hunter-style" with tomatoes, onions, herbs, often bell pepper, and sometimes wine. Cacciatore is popularly made with braised chicken (pollo alla cacciatora). I have been on an Italian kick lately so may as well keep them coming!

3 tbsp olive or coconut oil
1 (3 lb) chicken breasts, cut up
1/2 tsp freshly ground black pepper
1/2 tsp sea salt
1 medium yellow onion, sliced
1/2 lb mushrooms, sliced
3 cloves garlic, minced
1 (16 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 tsp dried oregano
1 large bell pepper, cut into 1" pieces

In a large skillet, heat oil over medium-high heat. Season chicken with sea salt and freshly ground black pepper. When pan is hot, add chicken and brown on all sides, about 10 minutes. Remove and drain on paper towels. Add onions and mushrooms to the hot pan and sauté until onions are slightly translucent, about 5 minutes. Add remaining ingredients. Stir well. Return chicken to pan and bring to a boil. Once boiling, reduce heat, cover and simmer 30 minutes, until chicken is tender.

Recipe from The Paleo Plan

Homemade Italian Style Meatballs

I was watching Diners, Drive-Ins and Dives the other day and they were at this place that was making the most decadent meatball subs. This gave me the biggest craving for an awesome meatball. So I typed into google "large baked meatballs" and this was the recipe (with modifications) that popped up. I decided that I may as well try it and see how they would turn out. You know what? They were damn good! 

Meatballs
2 lbs ground beef and pork (50/50 mix)
1/2 onion, finely diced
3 cloves garlic, minced
1/4 - 1/2 almond flour
1 egg 
1/2 cup freshly grated Parmesan (leave out for strict Paleo)
1 tbsp Italian seasoning
1 tsp salt
1/2 tsp black pepper

Sauce
1 can crushed tomatos
2 cloves garlic, minced
1 tbsp Italian seasoning (basil, parsley, oregano)

Preheat oven to 400° F. In a large bowl combine meat, onion, garlic, almond flour, egg, cheese (optional) and seasonings. Combine together with your hands. If the mixture is too wet add more almond flour. Roll the meatballs into 2-inch diameters and place on a foil lined baking sheet with about 1 inch spacing between them. Continue making meatballs until ingredients are all used up. You should end up with about 12 - 16 large meatballs.Bake until they are cooked through, about 25 minutes.

For the sauce combine all ingredients in a small pot and bring to a boil. Reduce heat and simmer for about 2 minutes. The longer it simmers the more the flavours with develop.

Top the meatballs with sauce and enjoy!

Beef Keema

Keema is a traditional South Asian meat dish. According to very reliable source (wikipedia), keema originally meant minced meat. It is typically minced mutton curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes used as a filling for samosas or naan.

This keema recipe I served over cauliflower rice!

1/2 medium onion, finely chopped
1 lb ground beef
1/2 tbsp minced garlic
1 tbsp freshly grated ginger
1 tsp ground turmeric
1/2 tsp ground cinnamon
1 tsp cumin
1 tsp coriander 
1/2 tsp cardamom
1/2 tsp chili powder
14.5 oz can diced tomatoes or crushed tomatoes
1 cup stock (I used beef)
salt and pepper to taste
1 bunch of spinach, washed and chopped or a bag of frozen spinach

Begin by browning the ground beef. Add onion and saute along with the beef. Add garlic, ginger and spices, fry for 2 – 3 minutes. Add tomatoes and beef stock, turn heat down and allow to simmer for 30 – 40 minutes or until flavors are well melded. Season to taste with salt and pepper and stir spinach through. Turn heat off and wilt the spinach.

Enjoy!

Recipe adapted from Northwest Cavegirls

Cauliflower Rice

Rice was one of the foods that I missed the most when I started eating Paleo and will often be part of a "cheat meal" for me. So, as a substitute this recipe is pretty darn good!

Head of cauliflower
1 small onion, chopped finely
2 tbsp butter
1 tbsp coconut oil
salt and pepper

To start you can, throw the cauliflower into a food processor and pulse until the contents were the size of rice grains. Conversely, and the method I use, I just grate the head of cauliflower on my box grater. This does make a slight mess but it gets the job done.

Heat coconut oil and butter in a skillet, then sauteed the onions over medium heat until they are translucent. When the onions are softened, add in the cauliflower and stirred everything around to evenly distribute the fat and onions.  Season the “rice” with salt and pepper. Then, cover the skillet and cook for 5-10 minutes or until softened. 

Enjoy! Serve with numerous options!

Recipe adapted from NomNomPaleo

Chicken Strips with Honey Mustard

1 lb boneless and skinless chicken breasts, cut into strips
1 cup almond flour
1 egg
3/4 tsp paprika
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
Salt and pepper

Honey Mustard Sauce
5 tbsp raw honey
2 tbsp Dijon mustard
1 tbsp apple cider vinegar

Preheat oven to 375 degrees F. Line a cookie sheet with the other sheet of parchment paper, and set aside.

Combine paprika, cumin, onion powder, garlic powder, salt and pepper. Lay out the chicken strips and season both sides. In a small bowl, whisk the egg. In another place place the almond flour. Take each piece of seasoned chicken, dip it in the egg, and then flour with the almond flour. Make sure all the pieces are well coated. Lay each piece on your parchment lined cookie sheet. Once they are all coated, bake for 15-20 min
Note: these will not brown up like fried chicken strips. 

While the chicken is cooking, make the honey mustard sauce. In a small bowl whisk together the honey, mustard and apple cider vinegar – it’s that easy!

Sweet Potato Casserole

I made it home for Thanksgiving this year. As part of Thanksgiving dinner I was requested to make a sweet potato casserole as such I decided that I would slip in a wonderful Paleo option. I made this dish and it was very well received. My cousin even took home the left-overs! 

3 cups baked sweet potatoes (can bake them in the oven or cook them in the microwave)
1/4 cup honey

2 large eggs, beaten

1/2 cup unsalted butter or ghee, melted

1/2 cup coconut milk (or heavy cream)

1 1/2 tsp vanilla extract

1/4 tsp Celtic sea salt

Topping
1 cup almond flour
2 tbsp coconut flour
2 tbsp honey

1/8 tsp Celtic sea salt
4 tbsp butter or ghee, melted

1 cup chopped pecans

Preheat oven to 350º F and adjust rack to middle position. Place sweet potatoes, honey, eggs, butter, coconut milk, vanilla and salt in a mixing bowl. Mash potatoes and stir until all ingredients are thoroughly mixed. Pour into an 11 x 7-inch baking dish.

Place almond flour, coconut flour, honey, salt and butter in a medium mixing bowl. Stir until combined. Stir in pecans. Sprinkle pecan mixture in an even layer over the sweet potatoes. Bake for 20 minutes until golden brown.

Enjoy!

Recipe from Deliciously Organic 

Roasted Curried Cauliflower

I'm always looking for a new side dish option. I was rummaging through my fridge one night looking for something to eat. I found a head of cauliflower and this is what I decided to make. Full of earthy and robust flavors.

8 cups cauliflower florets 
1 large onion, peeled, quartered
1 tsp coriander seeds
1 tsp cumin seeds
3/4 cup olive oil
1/2 cup red wine vinegar
3 1/2 tsp curry powder
1 tbsp paprika
1 1/2 tsp sea salt
1/4 cup chopped fresh cilantro

Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with salt.

Roast vegetables until tender, stirring occasionally, about 35 minutes. Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.

Enchilada Chicken Stew

You know me and my love for Mexican food. Here is another good one!

2 lbs chicken breasts

1 yellow onion, chopped
1 green bell pepper, chopped
1 (4oz) can of chopped jalapenos
1 (4oz) can of chopped green chiles
2 tablespoons coconut oil
1 (14oz) can of diced tomatoes
1 (7 oz) can tomato sauce
3 garlic cloves, minced
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons dried oregano
salt and pepper, to taste
bundle of cilantro, to garnish
avocado, to garnish

Pull out your crockpot. Add your chicken breasts. Then add the rest of the ingredients on top, in any order. Put on low for 8-10 hours or high for 6-8. After it’s done cooking, use tongs to pick at the chicken to shred it in with all the ingredients. Top with cilantro and some avocado. Simple as that.

Enjoy!

Recipe from PaleOMG

Farmhouse Baked Eggs

A baked egg dish can be an easy and time efficient means to get a healthy and hot breakfast to the table. All of the components can be prepared the evening before and while the eggs bake you can take care of the other things you need to do in the morning.

4 slices bacon, chopped
1 medium sweet potato, finely diced
1/2 cup mushrooms, chopped
Salt and pepper
6 eggs
2 tbsp Italian parsley, chopped


Preheat oven to 375°F (190°C) and place 2 individual baking dishes (large ramekins or oval shallow dishes) onto a baking tray.

In a large skillet, cooked the chopped bacon, once the fat has been rendered from the bacon add the sweet potato and mushrooms. Continue to cook until bacon is cooked and the sweet potato is soft. Season with salt and pepper. Divide between the 2 dishes. Break 2 - 3 eggs into each dish (depending on how hungry you are).

Bake uncovered for about 20 minutes (depending on desired doneness).  For more of a “sunny side up” effect, cover the dishes for the first 15 minutes of baking. Lift each dish onto a napkin-lined plate and sprinkle with parsley before serving.

Pumpkin Spice Latte

Anyone that knows me, knows that I love me my Starbucks! I go there at least once a week. I have two favorite times at Starbucks. First, when the Christmas cups come out and second... PSL! For those of you not familiar with this acronym it stands for Pumpkin Spice Latte (also know as heaven in a cup). This is one of my favorite drinks. So... I figure that maybe I would try a create something similar at home. This was pretty good not the same thing as Starbucks but close! So grab a PSL and enjoy this beautiful fall weather!

1 cup almond milk
1 tbsp honey
1 tbsp pumpkin puree
1 tbsp vanilla
1/2 tsp pumpkin spice
1/4 cup or so of espresso

Combine almond milk, honey and pumpkin in a pot and stir over medium heat until steamed.

Remove from heat and stir in vanilla and pumpkin spice.Transfer mixture to a blender and process for 10 seconds or until foamy. 

Pour into mug and add espresso. Enjoy!

Deconstructed Chicken Fajita

It's time to spice things up. My favorite food is Mexican so any time I can make something Mexican inspired I jump at the opportunity. I hope you enjoy this one!

2 lbs chicken breast, cut in thin strips
1 tbsp olive or coconut oil
2 bell peppers (red, yellow, or orange)
2 onions sliced
1 tbsp oregano
1 tbsp chili powder
1 tbsp cumin
1 tbsp coriander
3 garlic cloves, chopped
Juice of 2 limes
Butter Lettuce to serve

Combine the chicken, bell peppers, onions, spices garlic and lime juice in a bowl and mix well. Heat a large skillet on medium heat and cook everything with the oil until the chicken is cooked through and the onion and bell pepper are soft. Put the hot chicken, peppers and onions in a large bowl. Serve on top of lettuce leaves with your favorite toppings (salsa, guacamole, etc.)

Recipe from Fast Paleo

Beef and Cabbage Soup

What can I say? I really like soup. So here's another one for you to try for the potentially cold fall months ahead. I must admit now that I have a freezer full of soup that should last me a couple of months.

1 lb lean ground beef
1 tbsp olive oil
1 onion, diced
1 clove garlic, minced
2 bay leaves
1/2 tsp dried thyme
1/2 tsp marjoram
1/2 tsp sea salt
1/4 tsp pepper
1 pinch ground cloves
3 cups cabbage, chopped
2 carrots, halved lengthwise and thinly sliced
2 celery stalks, sliced
3 cups beef stock
3 cups water
1/4 cup tomato paste
4 lemon wedges

In large saucepan, brown beef over medium-high heat, breaking up with back of spoon. With slotted spoon, transfer to bowl. Drain fat from pan and wipe out pan.

Heat oil in pan over medium heat; cook onion, garlic, bay leaves, thyme, marjoram, salt, pepper and cloves, stirring often, until onion is softened, about 5 minutes. 

Stir in cabbage, carrots and celery; cook, stirring, for 3 minutes. Add stock, 3 cups water and tomato paste. Return beef to pan and bring to boil; reduce heat, cover and simmer until cabbage is tender, about 15 minutes.

Discard bay leaves. Serve with lemon.

Recipe from Canadian Living