Grilled Fish Foil Packets

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In the summertime, well really all year round, I try to utilize the grill as much as I can.  The flavor is fantastic, it’s quick, and clean up is a breeze.  Fish on the grill is one of my favorites.  I love to make fish foil packets.  Here is a simple fish recipe that I made last night on the grill (along with the mashed beets).

Ingredients
1-4 thawed fish fillets per packet (I used tilapia)
1-2 Tbsp butter
Approx 1 Tbsp dill (I have also used garlic)
S&P
Lemon or Lime (sliced)

Instructions20140324_173349
1. Rip off a large sheet of tin foil
2. Place the fish fillets on the foil
3. Sprinkle both sides of each fillet with dill, S&P
4. Place a few slices of citrus (I used lime) on top of the fish
5. Cut your butter into chunks and place over the fish
6. Roll up the tinfoil (I typically bring the ends together, pinch, then roll.  I have found this to work the best)
7. Grill it up on medium heat, flipping a few times.  Fish doesn’t take that long to cook.  Typically around 10-15 minutes.  You know the fish is ready if you peek inside the packet and it has broken up a little bit.
8. Remove from the grill and open carefully.  It’s hot in there.
9.  You did it!  Easy grilled fish foil packets

This is a really quick and tasty way to make fish.  Clean up is a cinch.  Roll up the foil and throw away.  Done and done. Do you have any favorite fish recipes?  I want to know!  Comment below.

Happy eating.

-Lindsay

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Mashed Beets

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Beets.  A pretty common root vegetable. Boil em, roast em, grill em.  Eat em cold. Eat em warm.  Beets are one of those VERY vibrant vegetables, so that means that they are crazy nutritions.  Folate, Manganese, Potassium, Vitamin A, as well as a plethora of other vitamins and minerals.

I have really grown to love them in the past year or two.  They’re like a delicious gem that I am only just discovering.  Now, if only I wouldn’t have been afraid of them on my school lunch plate back in 1st grade.  After making pureed parsnips, I thought hmmm….I wonder how mashed beets would be.  So, I went to the ol’ Google machine.  After reading through a few recipes, I found this one.  Simple. Perfect. Below is the recipe that I used, slightly modified to make it more Paleo.

Mashed Beets
approx. 2 servings

Ingredients
3 – 4 beets, cleaned and peeled, then cut into 1″ pieces
1/4 – 1/2 c. heavy whipping cream (add to your taste)
1 T. melted butter (optional)
1/2 c. finely diced fresh parsley (optional)
salt and pepper (to taste)

Instructions
1.  You could either boil or roast the beets.  If you boil them, just throw them in a pot of boiling water and cook until soft.  If you choose to roast, lay the beets across an oiled cookie tray and bake at 450 degrees until soft (roughly 30 min).
2. Once the beets are softened, transfer them to a mixing bowl. Add the milk gradually while you mash the beets, tasting as you go. Immersion blender, mixer, or food processor will do.
4. Add the butter and parsley and continue to mix.
5. Season with salt and pepper and adjust the dairy components if desired. I served this hot along with grilled fish.

My thoughts:

I chose to roast them. I typically prefer roasting vegetables because it takes a lot of the extra liquid out.  According to the author of the recipe, the boiling method removes a lot of healthy vitamins and nutrients. On the flip side, boiling is quicker.

I was really happy how this turned out.  The flavor was great, creamy and perfectly seasoned.  Really easy to make as well.  Cook,20140324_171116 mash, eat.  I ate the entire batch with dinner, but the author of the recipe claims that they’re also good cold the next day, straight out of the refrigerator.

So, beets are crazy vibrantly red.  They will turn your hands red.  Another interesting fact about beets is that they can cause beeturia…basically pink urine.  There’s nothing wrong with you, it’s just how our bodies excrete the vibrant red pigment. No need to be alarmed.  You may just pee pink for a day or two.

Try it out.  You may find out that you in fact do in enjoy beets.

Happy eating!

Lindsay

Original recipe HERE.

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Stuffed Anaheim Peppers

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This past week,  I decided to try Bountiful Baskets for the first time. Have you heard of it?  Have you participated?  Bountiful Baskets if basically a group of people in all sorts of cities who have a produce co-op of sorts.  No employees, no contracts, just an affordable basket full of goodies.  You pay a small amount of money ($15 for me) and later that week, you pick up your basket.  I’m all about farmer’s markets and shopping locally, but I thought I’d see what all the fuss is about.  I do like Paleo on a budget as well.  I was actually quite pleased.  In your basket, you receive a plethora of fruits and vegetables (There area also add-ons that you can get like breads or cases of specific vegetables).  My basket included leaf lettuce, 2 large heads of celery, a pineapple, handfuls of apples and pears, 2 butternut squash, a few Anaheim peppers, kale, a sack of potatoes, and some tomatoes.  I think that’s it.  All in all, a tasty assortment of healthy goodness weighing around 30 pounds I’d say, all for $15.

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I’m pretty confident with figuring out how to cook with most of the fruits and vegetables that were in my basket.  One item, however, stumped me.  Anaheim peppers.  I’m not sure if I had ever had them before.  I certainly had never cooked with them.  Were they mild? Were they spicy?  I consulted with friends and the ol’ Google machine for answers.  First thing, I asked my friend Brandy, of The Grateful Chef, about the peppers themselves.  She said that they were a fairly mild pepper.  Perfect.  Next, I searched for recipes that included the pepper.  I found a handful of pretty tasty looking recipes.  This particular one caught my eye.  Ha, mainly because I had all of the ingredients.

 

Stuffed Anaheim Peppers

Ingredients
10 Anaheim peppers
1 lb ground beef
Chili powder
Paprika
Oregano
Ground cumin
Ground coriander
Garlic powder
Kosher salt
About 1 cup of tomato-based salsa
8 oz sharp cheddar cheese, shredded
Sour cream, guacamole, and cilantro, to garnish

Instructions
1. Slice each pepper in half, and remove the ribs and seeds. Place the peppers cut-side up in two baking dishes.
2. Saute the ground beef until cooked through. Add a splash of water and season generously with chili powder, paprika, oregano, cumin, coriander, garlic powder, and salt.
3. Fill each pepper with a scoop of the ground beef mixture, and then top each with a scoop of salsa.
4. Cover the dishes with foil, and bake in a 400 degree oven for 25 minutes.
5. Remove the foil from the dishes. Sprinkle the peppers with the cheddar cheese and return to the oven for about 5 minutes, until the cheese is melted.
6. Serve with sour cream, guacamole, and cilantro.

Ok, a few things.  First of all, this is the original recipe.  As usual, I did change it slightly.  Here are my changes as well as a couple tips.
1. I only had 5 peppers, so I went with 5 vs 10.
2. I used 2# of ground beef.  I like to have extras to put in my eggs in the morning.
3. I withheld the cheese and added nutritional yeast instead.  Nutritional yeast has a cheesy kind of flavor.  Lately, I’ve opted to add this to most of my food for that extra flavor.  I’m just starting to get into nutritional yeast.  It is full of protein as well as a handful of B vitamins.  It’s sugar-free, dairy-free, and gluten-free.
4. Homemade or locally made salsa is best, but for simplicity sake, I used store-bought.  If this is the route that you choose to go, remember to check your labels.  Sugar and corn starch are notorious for sneaking their way into salsa.
5. TIP: If you’re not very keen on spice, make sure you remove all of the ribs and seeds in the pepper.  I accidentally left a seed which resulted a bite with some kick.
6. TIP: You may have noticed that there are not any measurements to go along with the spices.  If you don’t have a lot of experience cooking with these flavors, try adding 1 tsp at a time.  Start there, taste test then add more spice to your liking. With my 2# of ground beef, I probably added about 1Tbsp of each…give or take. I’m not very good at the measurement guessing game.

These peppers really are quite mild. Great flavor without all of the heat (unless, of course, you leave a seed in there).  Also, I really enjoyed the combination of flavors used to go into seasoning the meat.  I wouldn’t have thought to add coriander and oregano.  Spot on.  The nutritional yeast truly does add a hint of cheesy goodness.  Definitely a healthier option than your average cheddar.  Really, all in all, it’s a fun spin on the traditional stuffed pepper.  They’re also a little easier to eat.  To finish it off, add a little guacamole and a sprinkle of cilantro. You’re set.  These guys also reheat quite well.  I heated up a couple to go with my eggs this morning.  Tasty breakfast.

I highly recommend this recipe.  Grain-free, gluten-free, dairy-free.  Nutritious and delicious.  A perfect way to get a tasty combination of veggies and protein into your diet.

Happy eating!

-Lindsay

Original Recipe HERE.

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Cracked Nut Butter

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This. Cracked Nut Butter.  Cookie Dough flavor.  When I saw this in the grocery store, my first thought was YUM, that looks delicious…..and FULL of bad things. I turned the jar over and turns out, not so bad.  Ingredients: Raw almonds, Raw pecans, Whey Isolate w/ honey, Unsweetened Organic coconut flakes, Organic virgin coconut oil, and Organic pastured ghee.  I was pleasantly surprised.  Of course I had to try it.  Delicious.  Delicious in smoothies.  Delicious on fruit.  Delicious on pancakes.  Delicious on a spoon.

It does have a texture and flavor that I took me a little bit to place.  Somewhat gritty.  Sweet, but not too sweet.  After reading the ingredients again, I figured it out.  Pecans.  So good.  I am typically an almond butter girl, but this is definitely worth switching for.  Check it.

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BBQ Pork Omelette

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For St. Patrick’s Day, I visited my uncles in Chicago.  I’m so glad that they have a love for food, good food, like I do.  While there, we ate blittle goatrunch at a trendy little place called The LittleGoat. One of the specials that day was a BBQ pork omelette.  Duh.  Ever since I took that first bite, I haven’t been able to stop thinking about this omelette.  You guys.  Unbelievably fantastic. You have your traditional 3 egg omelette.  Add a little cream cheese and BBQ pulled pork inside and top with BBQ sauce, French fried onions, and a sprinkle of cilantro.  I have never tasted anything like it.  I had already begun to create this dish for myself in my head.

This morning, I enjoyed my very own BBQ pork omelette.  Here it is.

Ingredients
3 eggs
Approx 1 cup cooked pork short ribs (recipe HERE)
BBQ sauce (I use TPFAK Primal BBQ Sauce from my friends in Maine)
S&P to taste
1 Tbsp unsalted butter (I use Kerrygold)

Instructions
1. Melt butter in a skillet on medium heat
2.  While butter is melting, crack the eggs into a bowl and whisk well
3. Pour the egg mixture into the hot pan, then let the eggs set a little along the edges (it will only take a few seconds)
4. Using a spatula, pull the eggs in from all four sides toward the center, allowing the liquid eggs to flow underneath the set ones (eggs will look lumpy and slightly scrambled).
5. When the eggs are set on the outside but still slightly soft on the inside, add the pork (and sauce if you’d like).  (Don’t worry about the runny eggs in the middle. The eggs will continue cooking once the omelet is rolled.)
6. Fold one side of the omelet in with your spatula. The other side will fold over as you tilt it onto the plate.
7. Tilt the skillet to fold the final third of the omelet over, then turn the skillet a little more so the omelet falls onto the plate fold-side down. Season to taste with salt and pepper and top with BBQ sauce.
8. Congratulations, you omelette-maker, you.

I had made my very favorite slow cooker ribs a few days ago.  From past experience, I know that the ribs and eggs pair perfectly.  Lightbulb moment.  It was perfect.  Eggs, pork, BBQ sauce.  For a little extra fun and flavor, I also added a little feta cheese inside the omelette as well as on the top.  I’m fresh out of cilantro, otherwise I would have thrown a little of that stuff on top as well.

Spot hit, man. This is for sure a must try.  The perfect way to enjoy those leftover short ribs.  Guaranteed I’ll be making this again.  Shoot, I may even have it for lunch and dinner as well.

Original omelette recipe HERE
Original ribs recipe HERE

Happy Eating, friends.

-Lindsay

Pureed Parsnips

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Parsnips.  Ever heard of them?  Ever tried them?  Parsnips are a root vegetable, similar to a carrot.  Honestly, I told my husband they were white carrots.  He ate them (just a small VICTORY!!) They’re high in a ton of vitamins and minerals, particularly potassium.  My mom used to add them to pot roast, along with carrots, potatoes, and onions.  I’ve been eating these buggers for years.  A few years ago, a friend of mine made parsnip puree for a dinner party I attended.  I loved them.  Thought I’d try my hand at it.

Honestly, I just googled parsnip puree.  I love Epicurious so I used their recipe as a guide.

Ingredients
10 medium parsnips (4 pounds total), peeled and chopped into 1/2-inch-thick slices
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup chicken stock or low-sodium chicken broth
1 tablespoon fine sea salt
2 teaspoons freshly ground black pepper

Instructions
1. In heavy large pot combine parsnips with enough cold water to cover.
2. Place over moderately high heat, cover, and bring to a boil.
3. Continue boiling until tender, about 30 to 45 minutes.
4. Drain.
5. Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth.
6. Transfer to large serving dish, stir in salt and pepper, and serve immediately.

This recipe is really easy to make.  I do love easy recipes.  Ok, here is what I did.  First of all, I cut the recipe way back. I was only cooking for 1…not 10.  Peel the parsnips then chop them.  I chopped them as I would potatoes for mashed potatoes.  20 minutes due to the small amount of parsnips.  You know they’re ready when you can stick a for through them.  I drained them then put them into the blender.  It was the perfect amount.  Honestly, I guessed on the rest of the ingredients. Maybe 1 Tbsp of butter, enough chicken stock to make the parsnips creamy, and s&p to taste.  Blend and taste.  Blend and taste. Done and done.

I was thoroughly impressed at how these guys turned out.  They look like mashed potatoes and are velvety smooth.  Parsnips have their own distinct flavor, so there’s still a hint of the parsnip, but the chicken stock and s&p also add so much.  Husband didn’t even mind them.  (I don’t know if he would ever request them, but he said they’re not bad.)

I whipped these bad boys up to go with some roast I had in the slow cooker for hours.  Typically I add sweet potatoes, onions, and parsnips.  This time, I chose to puree them.  For sure happy with this decision.  I even had extra to heat up the next day.  They reheat quite well.

From my reading, parsnips are indeed Paleo, however they should be treated like sweet potatoes.  Super nutritious, yet super starchy. To be enjoyed sparingly.  Not an everyday kind of thing.

I definitely recommend this dish.  Great way to get your veggies in.

Original recipe HERE.

Happy Eating!

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Paleo “McMuffin”

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I have been seeing this recipe pop up quite a bit lately. Nom Nom Paleo’s Paleo Sausage Egg “McMuffin.” First thought, Oh buddy…pure perfection.

Ingredients
2 tablespoons ghee, divided (plus more for greasing the biscuit cutters)
¼ pound bulk raw pork breakfast sausage
2 large eggs
Kosher salt
Freshly ground black pepper
¼ cup water
1 heaping tablespoon guacamole (optional)

Instructions
1. Grab two stainless steel 3½-inch biscuit cutters, and grease the insides well with melted ghee. 2. Place one cutter on a plate and fill it with the sausage meat. (You can also easily make your own bulk breakfast sausage. Here’s Jen Cereghino’s recipe. I also have a Maple Breakfast Sausage recipe in my forthcoming cookbook.) If you don’t have bulk sausage handy, just cook up some bacon
3. Gently press the meat down to uniformly shape a sausage patty.
4. Heat a skillet over medium heat and add a tablespoon of ghee.
5. When the fat is shimmering, add the patty to the pan. If you really want the patty to keep its perfectly round shape, you can keep the mold on until the cooked patty shrinks away from the sides.
6. Clean the biscuit cutter and grease it again.
7. Fry the sausage about 2 to 3 minutes on each side or until fully cooked. If your patty’s thick, you may need to cover the pan to make sure it’s cooked through.
8. Once the patty’s ready, transfer it to a plate.

Now, onward to the eggy “buns”…
9. Grab two small bowls and crack one egg into each
10. Pierce the yolks with a fork.
11. Heat a skillet over medium-high heat with the remaining tablespoon of ghee. (Make sure you’ve got a tight-fitting lid for this skillet.)
12. When the ghee’s shimmering, place the two greased biscuit cutters in the pan and pour an egg into each mold.
13. Season the eggs with salt and pepper to taste.
14. Add ¼ cup water to the skillet (outside of the egg molds), making sure not to splash the eggs.
15. Turn down the heat to low and cover the pan.
16. Cook the eggs, covered, for about 3 minutes or until cooked through.
17. Transfer the eggs to a paper-towel lined plate. One easy way to do this is to slide a spatula under the mold as you tilt it up while wearing a heat-resistant glove.
18. Assemble the faux-“McMuffin” by sandwiching the sausage patty in between the two egg rounds.
19. If you’re feeling old-school, you can eat the sammie as-is or wake up your palate with a squiggle of sriracha. But my favorite addition to this breakfast burger? A big dollop of homemade guacamole.
20. Once you’ve gussied up your “McMuffin,” pick it up and chow down!

That is the Nom Nom Paleo recipe.  Michelle does a fantastic job with her instructions.  She even included great step-by-step pictures.

Now, here is how I made my version. First, I placed a few slices of bacon on to a cooling rack that I placed on a foil lined baking sheet.  I threw that into a 400 degree oven.  I cooked that for oh, 20-30 minutes…until desired crispness.  Next, I opted to make pried eggs.  It’s basically a combination between fried and poached.  One of my very favorite ways to cook eggs.  Lastly, I whipped up a quick batch of guacamole.

This combination is really truly amazing.  3 of my favorite things into one little sammie.  It’s definitely a nutritious and delicious spin on the classic McCarbalicious you can get in the Raunchy Ronnie’s drive thru.  Honestly, I didn’t even miss the bread.  This took a little prep and pre-planning, but man oh man, it’s worth it.

Happy eating!

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Baked Spiced Sweet Potatoes

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I recently saw this recipe on my Facebook news feed.  The Paleo Mom posted this winner.  Do you follow her yet?  She is a wealth of knowledge and information.  Sarah, who has her doctorate degree in medical biophysics, decided to become a stay at home mom after her first daughter was born.  Later on, Sarah discovered the Paleo way of eating.  Through Paleo, she has lost weight, as well as experienced healing from a plethora of other symptoms. Interesting stuff to read.   She posts all sorts of pretty great stuff from recipes to Paleo tips to autoimmunity.  She’s a smart one.  Every time she posts, I try to take the time to read it.  Good stuff.

Sweet potato recipes always catch my eye.  They’re delicious, and they’re good for you.  Sweet potatoes provide somewhere around 400% of your daily Vitamin A requirement.  Compared to white potatoes, they have more Vitamin C, fewer calories, more fiber, and fewer carbs. While they do have a bit more sugar, I believe the benefits outweigh the risks.

Ingredients
3-4 medium sweet potatoes (sometimes mislabeled as yams), peeled and cut into ½” thick circles (or semi-circles, if big around)  Optional: if using young tender sweet potatoes, just give them a wash and leave the skin on.
2 Tbsp coconut oil
2 tsp nutmeg

Instructions
1.    Preheat oven to 350F. Melt coconut oil a small saucepan on the stove.
2.    Place sweet potatoes in a big bowl. Toss with coconut oil and nutmeg until evenly coated.
3.    Arrange yam slices in a single layer on a rimmed baking sheet lined with tin foil or a silicone liner.
4.    Bake for 25 minutes, then remove from oven and turn each slice over.
5.    Bake another 15 minutes.  Enjoy!

Note: for a little extra sweetness, you may consider adding a hint of real maple syrup. I also added a little cinnamon as well.

These sweet potatoes are dangerously delicious.  They literally melted in my mouth.  Just a hint of crisp on the outside while keeping the middle soft.  They flavor is perfect.  They reminded me of Christmas or Thanksgiving.  Almost a pumpkin pie flavor.  Sweet potatoes, spices.  It’s a winning combination.  Best part is, there are only a couple of ingredients.  You probably already have them in your house already.

This would be a great recipe to add to any meal or for any snack.  It also makes a pretty great post workout addition.  Remember, since sweet potatoes do have all that extra sugar, they should be enjoyed sparingly.  Sad.  I think I could eat them 3 times a day.

I hope you enjoy this recipe as much as I do. Recipes don’t always have to be fancy and complicated.  Sometimes simple is best.

Recipe HERE.

Happy Eating!

 

Meatza Round 2

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Quite awhile ago, I posted the recipe for Mexican Meatza.  It’s basically pizza with a meat crust.  Grain-free, gluten-free, etc.  It’s one of my favorites, and it’s super easy to make.  This past week, the Grateful Chef had meatza on their menu.  Pork and Apple Meatza Pie.  Same idea, different toppings.  Their version used a seasoned ground pork “crust” topped with a light Dijon mustard sauce, sautéed apples, cabbage and caraway seeds.

I was pretty excited to see this on their menu for a couple of reasons.  1.  It’s Paleo.  100% Paleo goodness.  2. This recipe is an excellent well-balanced meal.  Protein, vegetables, fruit.  Perfect.  3. The flavors.  Pork, apple, cabbage, mustard, caraway…I was intrigued.  I love trying new flavor combinations.

This was wonderful.  The meaty, salty flavor of the pork.  The sweet apple goodness.  The cabbage was subtle.  Not overpowering at all.  It had a mild, almost earthy flavor.  The Dijon mustard was kind of the wildcard.  It had a little zip.  It was a fun surprise.  Lastly, the caraway.  Every so often, you get a caraway seed in a bite.  Oh, hey, caraway.  You’re fun.

All in all, my taste buds were crazy happy with this dish.  Meatza in general is really easy to make.  I’m pretty sure most picky eaters will even enjoy it.  Try it out.  This is a delicious spin on your typical carby pizza.

This recipe was created by Melissa from The Clothes Make the Girl. It can be found on her website as well as in her cookbook Well Fed.

Happy Eating!

Make Yourself

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I have been sitting on this post for awhile now.  Going over the words again and again, trying to come up with a clever little blog post.  In the end, I don’t think that this needs an explanation.

-Lindsay