I love Salmon. This is one of my favorite ways to make it. It is fast, full of flavor and I don’t over cook it. (Something I tend to do, when I bake salmon)
1 Salmon Filete with the skin on
1/4 tsp lemon pepper
1/4 tsp sea salt
1/4 tsp dried parsley
1 T coconut aminos
1 T coconut oil
optional 1/4tsp chile powder or 1/4tsp chipotle powder
Place the coconut oil in the pan over medium heat. Lay the salmon in the pan skin side down. Pour on the coconut aminos then add the other seasonings on top. Add either of the chile powders if you want a little bit of spice. I enjoy both, types of chiles, totally up to you and usually make it for myself and my husband with a kick, and leave it off for the kids. Cover the pan and let it cook about 3 min. Check it and see if it is almost done. You can carefully use a fork to see if it the fish flakes. If it does remove it from the heat. If it still needs a bit more, I like to flip it over and give it another 2-3 min. I love how the coconut aminos creates a semi-caramelized top to the salmon. Check again and serve. I served it with my roasted shaved brussel sprouts.
Paleo Chipotle Roast Rub
I have been on a Chipotle kick lately. I love the tiny bit of kick that it has, without being too spicy. The smokey flavor is there without being too overwhelming. The kids love it, the adults love it, it is a win/win in my book.
Here is the rub.
Paleo Chipotle Roast Rub
2 Tablespoons Chipotle spice
2 Tablespoons Onion powder
2 Tablespoons Cumin
2 Tablespoons Oregano
1 Tablespoon Garlic Powder
2 Tablespoons Sea Salt
To make a delish shredded beef dish using the rub. I generously seasoned a chuck roast with 3T of the rub, ensuring that I got it evenly distributed on all sides. I put the seasoned roast into the crock pot with 1 inch of water, 1T of sea salt and a bay leaf. I set it on 10 hours and let it slow cook the day away. We came home to the most tender beef with a delicious subtle flavor that we all loved. I ate it shredded with a little avocado and salsa on the side. The kids put in in tortillas. We all were full and happy.
Who doesn’t love crispy taquitos? These are made with my no-corn paleo tortillas lightly fried in coconut oil and then baked to crispy perfection.
8 Paleo Tortillas (I used my Paleo no-corn Tortillas, but you can substitute any you like)
2 Chicken Breasts or Thighs
1/2 tsp Oregano
1/2 tsp Onion Powder
1/2 tsp Cumin
1/2 tsp Sea Salt
Serve with Salsa, Guacamole and Cashew Cream Sauce
Cook the chicken with the spices. I like to put it in a crock pot with a little bit of water, (just to keep it from burning) and the spices along with the salt. I cook it on high for 4 hours or if I am going out for the day on low for 8 hrs. You could also boil the chicken or bake it. You just want to have it cooked and shredded before assembling the taquitos.
Pre-heat the oven to 350 degrees.
In a pan large enough to place the tortillas, add enough coconut oil so that it is about 1/4 in deep. Heat on medium until it is hot enough to fry the tortilla. If you place a little piece of tortilla in the oil, it should immediately start to bubble. Once the oil is hot enough, lightly fry the tortillas one at a time, only 10-15 seconds at a time. You only want to soften them up a bit, not fry them until they are crispy. Let the tortillas drain on a place covered with paper towel until you are ready to assemble the taquitos.
Assemble the taquitos by placing about 1 T of shredding chicken into the center of a tortilla, then roll it up and place it on a baking sheet. Do this until all of the tacos are ready. Then place in the preheated oven and bake for 30 min, turning once half way through the baking time. If they are not crispy enough after 30 min, give them another 5 min or so. Serve with a side of salsa, guacamole and cashew cream sauce. Enjoy!
So now that you have seen my No-Corn Paleo Tortillas I will share how I have used them. On busy weekday nights I usually don’t have the prep time to fix dinner. I try to throw some sort of protein into the crock pot so that I can have it ready to go when we do all get home from various after school activities. Then I can usually throw together some veggies and we are good to go. One of those go to meals is tacos and it is a whole family winner. The kids get to build their own, my husband can add all the spice he wants and it is just an easy way to please everyone at the table.
In this case I made chicken.
8 Paleo No-Corn Tortillas
2 Chicken Breasts or 4 Chicken Thighs
1/2 Chicken Stock (Homemade or Store Bought)
1 tsp Cumin
1 tsp Oregano
1 tsp Onion Powder
1/2 tsp Sea Salt
1/4 Head of Green Cabbage
1 C of Go To Red Salsa, or Any Salsa of Your Choice
In the morning put the chicken into the crock pot add the spices and rub it all over the chicken. Add the chicken stock and set the crock pot to how ever many hours you need before dinner time. I usually set it about 6 hours before dinner and it turns out perfectly shreddable. When you are ready to eat, shred the chicken, shred the cabbage, heat the tortillas either in a comal, skillet or in the microwave, chop the avocado and either assemble the tacos or let each family member do it themselves. I love them served with a squeeze of lime, salsa on top and with cauliflower rice on the side. The rice pictured is my poblano chile cauliflower rice.
Take my Fajita Seasoning, then Go to Salsa, add some grilled chicken and my Cilantro Lime Cauliflower rice, mix it all together and you have an awesome Fajita Chicken Bowl.
I grilled it on my indoor grill, but it is even tastier on a real grill. Cut the chicken breasts into chicken tender size. Then coat them with coconut oil. Sprinkle with the Fajita Seasoning and Lime and let it marinate in the refrigerator for about an hour, up to overnight. (The coconut oil will harden, no worries) I heated up my grill to medium and grilled each side about 8-10 min. Some pieces were thinner so I flipped them sooner and some where thicker and took bit longer. You just want to make sure that the juices run clear when you cut one open.
I sliced them up and placed them on the Cilantro Lime Cauliflower Rice, added the Go to Red Salsa on top and yum! A super fast delicious dinner.
I just had to add this picture. =) Even our lab wanted in on the action.
This on one of my favorite fish dishes. It is so flavorful and pretty, I just love the colors. I use Talapia, just because it is easy to get. However, when I travel to Veracruz and when I can find a beautiful fresh filete I use red snapper, the traditional fish of choice. It is truly delicious!
4 Talapia Filetes
2T Coconut Oil
1 Small yellow Onion
2 Garlic cloves
1 Large Red Pepper (Or any color you like)
2 Large Roma tomatoes
1/2 C Green olives (Manzanilla work great)
2T Juice from the green olives
2 T Capers
1 Serrano chili minced with or without the seeds depending of it you want it spicy or not. The seeds will give it some heat. Taking them out will just leave a great flavor without the heat.
2 Bay leaves
1 1/2 tsp Oregano
1 1/2 tsp salt divided
1 Handful of cilantro chopped
Wash and pat dry the Talapia filetes. Place in a glass bowl or pan and squeeze the lime juice and sprinkle salt (about 1tsp divided among all the fish) on each side of the fish. Refrigerate 30 min but no longer than 2 hours. In the mean time slice the onions, peppers, tomatoes, olives and mince the serrano chili. In a large skillet heat the coconut oil over medium heat. Add the onions and cook until they are soft and beginning to brown about 5min. You may need to lower your heat to keep them from burning. Add the minced garlic and serrano chili and stir 1 min. Add the red bell peppers to the pan and cook another 3 min. Add the tomatoes, olives, olive juice, cappers, bay leaf, oregano, cilantro, and the rest of the salt. Cook all together another 5 min until the tomatoes break down and the mixture is cooked through. You want it cooked, but not mushy.
Take the fish out of the refrigerator. Rinse it off under cold water to get rid of the extra lime. Place in a glass baking dish. Pour the veggie mixture on evenly on top of the fish filetes. Cover the baking dish with aluminum foil and bake at 375 degrees F for 25 min. The fish should flake if you touch it with a fork. Serve the Talapia with the veggies on top. I like to accompany it with cauliflower rice, my go to salsa, and fresh avocado.
Visiting my husbands family in Mexico always meant eating a delicious creamy pasta with small slices of smoky roasted poblano chile peppers. The combination of the cream and the peppers is just delicious. I decided to recreate these flavors, using yellow zucchini as the pasta and adding some chicken sausage for my carnivore husband, but you could just as easily leave it out for the vegetarian in the family.
Creamy Poblano Chile Pasta with Chicken Sausage
2 Poblando Chiles
2 Large Zucchinis (any variety)
1 c Raw Cashews
Juice of 1/2 lemon
Sea Salt and Pepper to taste
3 Chicken Sausages
Soak the cashews in just enough water to cover them entirely for 2-4 hours. The longer the better. Drain the cashews and put them into a blender with a fresh cup of water and blend. This will create a beautiful cashew cream.
Use a spiral slicer or just a vegetable peeler to slice up the zucchini into noodles. I used a spiral slicer. Sprinkle with sea salt and let sit for 30min and let the salt draw out any bitterness that the zucchini might have.
While the zucchini is sitting, roast the poblano peppers either in a pan or in the over under the broiler until the skins are black and blistered on all sides. Place into a plastic bag to let them sweat for about 5 minutes. This will make the skins come off easily. Take them out of the bag and carefully scrape the skins off and remove the seeds from the peppers. Once cleaned, thinly slice and put to the side.
Rinse the zucchini just to get off the excess salt.
Heat 1T of coconut oil in a pan and cook the chicken sausage. Once cooked throughout set aside and cut into slices. Using the same pan add the poblano chile pieces and sauté for 2 min, add the zucchini noodles and continue to sauté another 5-7 min, until they are as tender or as crunchy as you like. Lastly add the cashew cream, lemon juice and salt and pepper to taste. Once the noodles are the consistency that you like return the chicken sausage to the pan to heat them up and then serve.