Fish Taco Lettuce Wraps

Fish

1 cup almond flour

1 large egg

½ cup arrowroot

12 oz haddock or cod, cut into 9 strips

½ tsp sea salt

1 tbsp ghee

9 large romaine lettuce leaves

Salsa

1 cup finely chopped pineapple

1 jalapeño chile pepper, seeded and chopped

¼ cup chopped fresh cilantro

1 tbsp fresh lime juice

2 tbsp finely chopped red onion

⅛ tsp each sea salt and ground black pepper

Guacamole

2 avocados, pitted and peeled

¼ cup fresh lime juice

¼ cup chopped fresh cilantro

⅛ tsp sea salt

Preparation

In a medium bowl, combine salsa ingredients; set aside.

In a separate medium bowl, mash together guacamole ingredients; set aside.

Prepare fish: In a shallow dish, place almond flour. In a separate shallow dish, beat egg. In a third shallow dish, place arrowroot. Sprinkle fish with salt. Dip fish into arrowroot, shaking off excess, then dip in egg, letting excess drip off, then dip in flour, turning to coat.

In a large skillet on medium-high, melt ghee. Add fish; cook for about 7 minutes, turning every 2 minutes, until crispy and cooked through.

Place 1 fish strip in each romaine leaf. Top each with guacamole and salsa.

Recipe source:

https://www.cleaneatingmag.com/recipes/fish-taco-lettuce-wraps-recipe

Tomato Basil Bisque with Italian Meatballs

1 leek stalk, sliced thinly

1 tablespoon olive oil

1 28-ounce can diced tomatoes

1/3 cup fresh chopped basil

1/3 cup full-fat coconut milk

1 pound ground beef

2 teaspoons garlic powder

3 teaspoons dried oregano

2 teaspoons onion powder

1 teaspoon mustard powder

1 1/2 teaspoons salt

1/2 teaspoon pepper

Preheat oven to 400 degrees

Combine the ground beef, garlic powder, dried oregano, onion powder, mustard powder, salt, and pepper. Using a 1/4 measuring up, scoop the meat mixture then form into a ball
Place the raw meatballs on a baking sheet and place into the oven to cook for 12-15 minutes

While the meatballs are cooking, sauté the sliced leek in olive oil just slightly below medium-high heat for roughly 5 minutes

Pour the sautéed leeks from the saucepan into a blender, then add the diced tomatoes (with juice), fresh basil, and coconut milk. Blend until you reach the desired consistency (pulsing for a chunkier texture, blending on high for a creamy bisque)

Pour the tomato basil bisque back into the saucepan and turn heat to medium-low, just to warm throughout. 

Once the meatballs are finished cooking, add to the bisque

Recipe Source:
https://physicalkitchness.com/tomato-basil-bisque-with-italian-meatballs-paleo-whole30/

Egg Roll in a Bowl with Spicy Hot Homemade Mayo Sauce

2 tablespoons sesame oil

6 green onions sliced, green and white parts

1/2  cup red onion diced

5 cloves garlic minced

1 pound ground pork

1 teaspoon fresh grated ginger

1 8-oz. can water chestnuts chopped

1 tablespoon Frank’s hot sauce

14 ounce bag coleslaw mix

3 tablespoons coconut aminos

1 tablespoon rice wine vinegar

1/8 - 1/4 teaspoon white pepper or black pepper

salt to taste

Garnish with:  green onion cut on the bias; used 1 for each bowl/serving

Creamy Chili Sauce

 1/4 cup mayonnaise

 1-2 tablespoons sriracha or hot sauce

 salt to taste

Instructions

• Heat sesame oil in a large skillet and place over medium heat.
• Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.
• Add ground pork, grated ginger, water chestnuts and 1 hot sauce and cook until pork is browned, broken up and cooked through - about 7-10 minutes.
• Add coleslaw mix, coconut aminos, rice wine vinegar, pepper and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
• Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce.   Place in one corner of a plastic sandwich bag.  Snip off the corner of the sandwich bag  when ready to drizzle when plating.
• To plate: Divide mixture up into 2 plates.  Drizzle with Hot Chili Pepper mayo and garnish with green onions. 

Recipe source:  https://40aprons.com/whole30-egg-roll-bowl-paleo/                 

Basic Mayo

• 1.25 cup of avocado oil
• 1 large egg – left out/at room temperature for 1 hour prior to using
• .5 t dry mustard
• ½ t salt
• Juice of ½ of lemon

Place ¼ cup of avocado oil, egg and dry ingredients into a blender and mix thoroughly.  While blender is still running; drizzle in the remaining cup of oil.  After mixture has thickened/emulsified, add the lemon juice and  blend on low to incorporate.   Ready for use.  Will keep in fridge up to 1 week.  

Lamb Meatballs, Cauliflower Tabbouleh & Roasted Red Pepper Hummus

Mediterranean Lamb Meatballs

1 lb ground lamb

1 egg beaten

1/4 cup  unflavored almond milk

3 tbsp almond flour

3 cloves garlic minced

1 tsp lemon zest

1 tbsp cumin

1/2 tsp dried parsley

1/2 tsp salt

1 tsp dried oregano

2 tbsp  olive oil

Mix together all the ingredients except the oil until well combined. Cover and set it aside for at least 30 minutes. Preheat the oven to 400 degrees.

Rub a little oil on your hands, then form the meat mixture into 2 inch balls (it should make about 10 meatballs).    Lay the meatballs on a parchment lined baking sheet. Bake for 18-20 minutes.

Red Pepper Hummus

1 jar of roasted red pepper

1 cup raw, unsalted sunflower seeds

1/2 cup tahini

1 lemon juiced

4 tbsp olive oil

3 cloves garlic blanched, optional

1/2 tsp cumin

1 tsp salt

1/4 tsp pepper

Add all ingredients to your high speed blender or food processor. Pulse until combined, then blend on medium-high until smooth. Add a teaspoon of oil at a time if necessary to get the desired texture. 

Cauliflower Tabbouleh

5 cups cauliflower rice

1 large tomato

1/2 red onion

1 English cucumber or 2 garden cucumbers, seeded

1 cup any combination of cilantro and parsley

8-12 mint leaves 

Dice the tomato, cucumber, red onion and herbs and place in a large bowl.

Add cauliflower rice and toss with Lemon Garlic Dressing (recipe below)

Garnish with extra slices of lemon and herbs, and enjoy.

Lemon Garlic Dressing

Juice of 2 lemons + 1 tsp zest

1 Tbsp red wine vinegar

1/4 cup olive oil

1 clove garlic minced

1 tsp salt

1/4 tsp pepper

Whisk all ingredients together and season to taste.

to Serve/Plate:   

Add the following (as a guide) to each bowl/plate and serve!

1- 1.5  cup romaine or mixed lettuce

1/2 c cauiflowr tabbouleh

1/4 cup Red pepper hummus

3 lamb meatballs

garnish with chopped cilantro

Recipe Source:  @Cookathomemom

Green Goddess Fig Nourish Bowls

Ingredients

6 T Vegan Green Goddess Dressing (2 tbsp per bowl)

1 green apple (spiralized or thinly slices)

5–6 c spinach

2–3 T almonds

1/3 c – 1/2 c red or green cabbage/shaved

1 cup micro greens/Sprouts

3/4 cup to 1 c Mission Figs. Sliced in half.

handful of Fresh Parsley (2 tbsp – 3 tbsp per bowl)

Fresh Lemon juice and extra slices to garnish

Sea salt and pepper to taste

Instructions

First make your  Vegan Green Goddess Dressing . Ingredient list in notes. If you don’t have tahini, you can use avocado.

Next spiralize or thinly slice your apple.

Clean and dry the rest of your greens. Shred/chop extra if you bought larger spinach leaves and cabbage.

Slice your figs in half.

Arrange the spinach and cabbage into 2-3 bowls (depends on the size salad you’d like)

Divide the sprouts, parsley, and apple and place around the spinach/cabbage in each bowl.

Add divide figs in 2-3 portions. Place on top of each bowl along with the almonds and seeds.

Drizzle your dressing on top of each bowl.

To make the dressing:

1/3 cup tahini (or creamy almond butter)

2 T chopped parsley

1/2 c chopped red onion

1 tbsp sesame seed

2 tbsp Coconut aminos

2 tbsp apple cider vinegar

2 tbsp freshly squeezed lemon juice

1/4 to 1/2 tsp sea salt and black pepper each

2 garlic cloves

1/3 cup almond milk

1/4 cup olive oil or avocado oil

Instructions

prepare all your vegetables (chop parsley, red onion)

Place everything but the oil in a food processor. Pulse or thin out. Then keep the food processor running and add in your oil slowly. Add more onion or salt at the end if desired.

Recipe Source:
https://www.cottercrunch.com/green-goddess-fig-nourish-bowls/

Roasted Buffalo Cauliflower Bites

Absolutely Love these!  Perfect game night dish!  

Pub night fare that actually good for you;  so indulge cause you know you want to!  

DIP

2 tbsp olive oil

2 cloves garlic, chopped

1 avocado, peeled, pitted and chopped

2 tbsp snipped chives

1 tbsp apple cider vinegar

1 tbsp fresh lemon juice

1 tbsp chopped fresh flat-leaf parsley

1½ tsp dried dill

½ tsp each dried oregano and mustard powder

3 tbsp avocado oil mayonnaise

¼ tsp sea salt

⅛ tsp ground black pepper

CAULIFLOWER

1 cup almond flour

1 tsp garlic powder

½ tsp each dried oregano and sea salt

¼ tsp each smoked paprika and ground black pepper

1 large egg

1 large head cauliflower, stems removed, cut into florets

½ cup hot sauce (TRY: Frank’s Red Hot)

3 tbsp ghee

2 tbsp chopped fresh flat-leaf parsley, optional

Prepare dip:

To a small, unheated skillet, add oil and garlic. Place on low heat, until oil is sizzling for 30 seconds. Transfer mixture to a high-speed blender or small food processor. Add avocado, chives, vinegar, lemon juice, parsley, dill, oregano and mustard powder; process until smooth. Transfer to a medium bowl and fold in mayonnaise. (TIP: Thin with water, 1 tsp at a time, if mixture is too thick.) Season with salt and pepper. Cover and refrigerate until ready to serve.

Prepare cauliflower:

Preheat oven to 425ºF. Line 2 large baking sheets with parchment paper. In a small bowl, combine flour, garlic powder, oregano, salt, paprika and pepper. In a separate large bowl, beat egg. Add cauliflower florets to egg bowl and toss to coat. Sprinkle flour mixture onto cauliflower; toss to coat.

Divide cauliflower between baking sheets; spreading evenly. Mist with cooking spray. Roast for 20 minutes, stirring once or twice.

Meanwhile, in a small saucepan, combine hot sauce and ghee; warm on low heat, whisking, until ghee is melted. When cauliflower is done, divide sauce between baking sheets, drizzling on cauliflower, taking care not to let breading fall off.

Switch oven to broil on high. Broil 1 to 2 minutes per sheet, until spots not covered with sauce are golden. Sprinkle with parsley (if using). Serve with dip on the side.

Recipe source:
https://www.cleaneatingmag.com/recipes/roasted-buffalo-cauliflower-herby-avocado-dip-recipe

Asian Salmon & Zucchinni Noodles tossed with tahini ginger dressing

Looking for a new Zucchini noodles recipe?   I paired this with salmon marinated with Asian flavours.  Perfect summertime dish as minimal cooking; only 30 mins to prepare! 

Ingredients for Salmon Marinade 

2 T coconut aminos

2 T toasted sesame oil

3/4 t grated ginger

1/2 T lime juice

3/4 t lime zest

1/2 t garlic powder

pinch of red pepper flakes

Marinade salmon for 10 mins or more

Bake in 350 degree oven for 25 mins skin side down.

Meanwhile..

Cut up/prepare vegetables 

• 6 oz broccoli florets, cut into 1/2 inch pieces
• 1/2 red bell pepper, cut into strips
• 1/2 large carrot, peeled & shredded
• 1.5 lbs (2 zucchini) spiralized

to make the dressing; combine in blender until smooth

• 1/4 c tahini
• 2.5 T coconut aminos
• 1 T rice vinegar
• 2 t grated ginger
• 1 t hot sauce
• salt & pepper
• 1 garlic clove, minced

Heat 1 T toasted sesame oil in a skillet over medium high heat.  

Add broccoli and cook until softened and slightly brown.  

Remove and let cool.  

Place spiralized zucchini into a large bowl.

add the red pepper, carrot, broccoli and dressing and toss to coat

Garnish with 2 green onions sliced thin on the bias

/2 servings

Recipe source:  Zucchini Noodle salad from Paleo Perfected