Paleo Coconut Tempura Fish and Pineapple Salsa

Tonight was a pull from the freezer kind of night. Luckily I had some wild caught cod filets, just waiting to be used. I asked hubby if he wanted to try and do a fish fry, and he jumped on the opportunity. We used to do these all of the time before we went paleo. So I came up with a recipe for a paleo deep fried fish with a fantastic easy to make salsa.






Paleo Coconut Tempura Fish

2-3 lbs of fish (a white fish is best, we used cod), cut into large cubes
Coconut oil (about 30-50 oz, it takes quite a bit)
2 eggs
1 cup coconut flour
1-1.5 cups ice water

Begin by heating oil in large pan. Monitor the temp and try to keep it hovering between 325 and 375. In large bowl, beat eggs well. Add coconut flour and enough water to make the batter the consistency of pancake batter. Dip the fish cubes into the batter to coat and drop into the oil. Allow to cook until golden brown and remove using a slotted spoon. Serve with salsa as a dipping sauce.

Pineapple Salsa

1 cup salsa (Green Mountain Gringo is my favorite)
1/3 cup crushed pineapple (I had a can of pure organic crushed pineapple)

Put both ingredients in a bowl and mix to combine.

Paleo Molten Chocolate Babycakes

So I started thinking about doing this recipe a while ago. I love chocolate. I needed to come up with a way to make this paleo. With my 30th birthday right around the corner, I figured now was a great time to come up with a fabulous birthday dessert. So happy early birthday to myself...I got this recipe nailed on my first try!!! This recipe makes 6-8 cakes the size of muffins.



Paleo Molten Chocolate Babycakes

3 eggs
1/3 cup + 1 tablespoon cocoa powder
1/3 cup agave (honey or maple syrup work well too)
1/2 cup coconut oil, melted
1/2 tsp vanilla
1 1/2 tsp coconut flour

Preheat oven to 450 degrees. Grease muffin cups (or small silicone cups) heavily, and dust with cocoa powder. In large bowl, beat eggs until light and fluffy. Mix in cocoa powder, agave, oil, vanilla, and coconut flour. Mix until smooth. Pour into muffin cups and fill until 3/4 of the way full. Place in oven and bake for 8 minutes or until the top just sets. Carefully remove from pan and serve immediately. Enjoy!!!

Oven roasted garlic bacon pork and parsnips

Pork is definitely my least favorite of the meats. We rarely eat it because I tend to find it dry and bland. However, this pork recipe was flavorful and moist. Absolutely delicious. It was so good in fact that I cannot wait to eat it again for breakfast. I roasted this pork with parsnips, but carrots or sweet potatoes would also work well here. The parsnips picked up this wonderful caramelized bacon taste, that just made them irresistible.



Paleo Oven R0asted Garlic Bacon Pork and Parsnips

2 pork tenderloins, trimmed of extra fat
8-9 parsnips, peeled and cut into large chunks
olive oil
6 clove garlic, minced
1 tsp dried sage
1/2 tsp sea salt
2 tbsp maple syrup
1 package of bacon

Glaze
1 tbsp maple syrup
1 tbsp cider vinegar

Preheat oven to 350 degrees. Place pork in roasting pan. Place parsnips around the pork. Drizzle with olive oil and sprinkle with sea salt. In small bowl mix together garlic, sage, salt and 2 tbsp maple syrup. Rub both tenderloins all over with mixture. Place the tenderloins close together and wrap the bacon tightly around the pork. Tuck the ends of the bacon in around the pork. Overlap the bacon slightly, and be sure to wrap the all of the tenderloins. Bake in the oven at 350 for 1 hour and 15 minutes. Mix together the glaze ingredients. Baste the bacon with the glaze. Return to oven and increase heat to 400 degrees. Bake for 20 minutes. Check internal temperature. Remove from oven, cover in foil and allow to sit for 10 minutes. Slice, serve and enjoy!

Ginger Lime Salad dressing

When eating salads, I just feel it is important to have an interesting and tasty dressing. I came up with this one because I was craving something citrus with a little zip. Hope you enjoy it!

Paleo Ginger Lime Salad Dressing

1 1/2 limes, juiced
2 tsp ginger root, fresh grated
1/2 tsp sea salt
2 tsp cider vinegar
2 tbsp honey
1/4 cup oil (mix a few to avoid a strong flavor)

In food processor or blender, place the lime juice, ginger, salt and vinegar. Turn on blender or processor. Stream in honey. Then slowly stream in the oil. Serve over your favorite lettuce variety or use as a tasty topping for some shredded cabbage. Enjoy!

Steak and bacon soup!

We had a roast a few days ago. It was huge (on sale at the grocery store), and to be quite honest I was growing tired of eating it. So here on night number 3 we finally finished this roast. This soup can either be done with a lean steak or roast. We used our tenderloin roast. You can use leftover meat or new fresh meat. Its a super easy, quick and delicious paleo meal.



Paleo Steak and Bacon Soup

olive oil
2-3 lbs of steak, cut into bite sized cubes (take off fat)
2 onions (I used sweet onions)
5 strips bacon, cut into bits
1/2 cup red wine
1 quart beef broth (look for good stuff or make your own)
1 pinch dried rosemary
2 pinch dried thyme
2 pinch dried marjoram
1 tsp garlic powder
1/2 lbs spinach, chopped (I used frozen)
sea salt, to taste
black pepper to taste

Heat a large soup pot over medium to medium high heat. Swirl with olive oil. Add steak, onion and bacon. Cook until bacon and steak is cooked. Pour off some grease if there is too much. Add red wine. Scrape all of the yummy bits off of the sides of the pot. Add beef broth and seasonings. Add frozen spinach and stir to combine. Season with salt and pepper to taste. Simmer for 15-30 minutes. Serve and enjoy!

The best most wonderful paleo roasted chicken

I have roasted many, many, many chickens. All of them have been good, but this one was far and away my favorite. The chicken was so moist that you could actually see moisture on the breast when it was sitting on your plate. It was loaded with flavor and the best part, it was super easy to make!! The recipe I am posting is for 2 chickens. 1 is never enough in my opinion, yet if you are a family of 2 or less you may want to cut the recipe in half. Save the bones, skin, and chicken juice to make delicious chicken stock. I also added some sweet potatoes to roast with the chicken, you can omit those if you like, but the sweet potatoes cooked in the salty chicken juice are just delicious.



Best Ever Paleo Roasted Chicken

2 3-4 lbs whole chickens, be sure the cavity is empty
6 tbsp coconut oil
2 tbsp onion powder
2-3 tbsp sea salt
pepper to taste
2-4 tbsp olive oil
2 stalks celery, cut into 3-4 pieces each
4-5 sweet potatoes, washed and cut into large chunks
1 sweet onion, cut into chunks
1/2 cup water or broth

Preheat the oven to 350. Place chickens in a roasting pan. Divide coconut oil and smear inside the chicken cavities. Sprinkle the interior and exterior of the chickens with onion powder and sea salt. Sprinkle with pepper. Rub olive oil on the entire exterior of the chicken. Divide celery and place in the chicken cavities. Add potatoes, onion, and water. Place in the oven uncovered and bake for 1 hour 30 mins to 2 hours. Check the internal temperature of the breast with a meat thermometer. Ensure that it is at least 170 degrees. Pull the chickens from the oven and cover with foil. Allow to sit for 10-20 minutes (letting the chicken absorb all of its juices back up). Carve, serve and enjoy!!

Roasted Parsnips

Parsnips are a new vegetable for me. I am making it my goal to give a try to pretty much every veggie in the produce department. :) So here is my recipe for parsnips. They are fantastic! If you are like me and have had very little exposure to parsnips, then trust me you are missing out. Go out and give them a try!



Paleo Roasted Parsnips

8-10 parsnips, peeled and cut into large chunks
1 sweet onion, cut into chunks
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
sea salt

Preheat oven to 500. Put parsnips and onion in a roasting pan. Add oil, vinegar, syrup and salt. Toss to coat. Roast in oven for 30-40 minutes until parsnips are nice and browned. Serve and enjoy!