Tag Archives: paleo

Avocado Egg Salad

Mayo-free! I love this about this recipe! Super tasty and super easy to make.

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6 eggs hard boiled
1 – 1 1/2 ripe avocados peeled and mashed
1 Tablespoon fresh lemon juice or lime juice
1/2 teaspoon sea salt to taste

1. Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil. Remove from heat, lid the pot and cook for 12-14 minutes.

2. Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 3 minutes. Peel the shell right away as it makes for easier peeling. Refrigerate peeled eggs until ready to use.

3. In a medium bowl, add the avocado, lemon juice and salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Eat on toasted bread with greens of your choice.

Pecan Crusted Wild Halibut

I really love this recipe.  The pecans crusted on top is seriously the best part!

This recipe is gluten-free, paleo, dairy-free and low-carb.

I made some changes to this recipe with what I had in my pantry, no longer making it gluten-free or dairy-free. In the flour mix, I substituted the almond meal with all-purpose flour. In the egg mix I used skim milk instead of almond/coconut milk. When frying the fish, I used canola oil and not coconut oil.

I had great results with the changes I made. The oil I used for frying did not turn the fish greasy at all. In fact, most of the oil was still in the frying pan after cooking. I will however use coconut oil and not canola oil the next time I make this recipe. I really feel like I missed out on that added flavour to this great dish.

This recipe is from http://janeshealthykitchen.com/pecan-crusted-wild-halibut/

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Flour Mix:
2 tablespoons almond meal
1 teaspoon grated lemon zest
1 tablespoon dry onion flakes
1/4 teaspoon unprocessed salt
1/8 teaspoon black pepper

Egg Mix:
1 large egg
1 tablespoon coconut milk or almond milk
1/2 teaspoon ground mustard, or 2 teaspoons Dijon mustard

Pecans:
1/3 cup finely chopped pecans (not ground)

Fish:
2 wild halibut fillets, or other delicate fish, about 1/2 pound in total
2 tablespoons coconut oil for cooking

Garnish:
Lemon wedges
2 tablespoons fish oil, optional

1. Flour Mix: Combine almond meal, lemon zest, onion flakes, salt and pepper on a small plate
2. Egg Mix: In a small bowl, whisk egg, milk and mustard
3. Pecans: Place the chopped pecans on a small plate.
4. Dredge each halibut fillet in the almond mixture, turing it to coat all sides. Then dip in the egg mixture to coat;then press it onto the pecans, turning to coat all sides.
5. Melt coconut oil in a skillet over medium heat, until a drop of water sizzles.
6. Add halibut fillets to the skillet and cook covered 2-5 minutes or until lightly browned, adding additional coconut oil as needed.
7. Transfer the fillets to plates. Garnish with a drizzle of fish oil(if using) and lemon wedges. Serve.

Cauliflower Tortillas

I LOVED these tortillas. As I ate them for dinner all I could think about was all the great ways you could fill them! I did find them a little egg tasting at first, so breakfast ideas swirled in my head, but as I continued to eat them I found you could really put anything in these.

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I made my tortillas earlier in the day and refrigerated them until I ate them later at dinner.  Earlier in the day , I also made a Mexican dinner for my husband and kids.  I was going to the gym over dinner, so I left regular flour tortillas for them to make for their own tacos.  So, this is how I ended up trying my new cauliflower tortillas Mexican style.  I had refried beans, taco-seasoned chicken and my homemade guacamole.  I loved every bite! I simply just warmed my tortillas in a frying pan and it was a fast easy dinner.

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I bought a small cauliflower.  I used the whole thing since the recipe called for 3/4 of a head and I thought for sure I would just get 2 cups riced from it.  I ended up getting 3 cups from it.  A food processor is a MUST in the recipe.

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This recipe is taken from slimpalate.com. The notes in the recipe are the author’s own. This recipe is paleo, grain free and gluten free.

3/4 a head of cauliflower riced or 2 cups riced and packed
2 eggs
salt and pepper to taste

1. Preheat oven to 375 degrees and line a baking tray with parchment paper.
2. For these I actually rice my cauliflower slightly more fine than cauliflower rice. Toss 3/4 a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed).
3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again. Place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself as it’s very hot)
4. Placed drained cauliflower back in bowl. Add the eggs, salt and pepper. Mix until well combined.
5. As a note, it will be a little runny but shouldn’t be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
6. Place in the oven for 10 minutes. Take them out of the oven and carefully peel them off the parchment paper to flip them. Place them back in the oven for 5-7 more minutes.
7. Heat a medium sized pan over medium heat and place the tortillas into the pan, pressing down slightly and brown them to your liking. (Don’t skip this step as it gives the tortillas a slightly crispy edge and a wonderful nutty taste)