j. rose allister: Paleo

Showing posts with label Paleo. Show all posts

Tuesday, May 10, 2016

Grilled Fish a'la Midsummer Magic

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

Summer is coming, and to further drive that point home, I've spent the past month working on my next Sons of Herne book, Magic of Midsummer. (See series trailer below, and click HERE to read about Magic of Midsummer--I'm excited about this tale! It's coming out in the next couple of weeks.)

In the story, the sea god/shifter Devinmar rescues a beautiful woman from drowning...and for supper on the beach, they cook fresh-caught fish over an open fire. That scene got me hankering for some nice grilled fish steaks for the new bbq my husband's getting for our anniversary this week (shh!), so I went out on the Internet in search of a recipe.

Halibut is one of my favorite fish, but I imagine you could substitute just about any in this dish. Adjust the cooking time based on the thickness and density of your steaks--obviously, a rich salmon would take more time than a delicate whitefish.

This recipe came from AllRecipes.com, with just a couple changes by Yours Truly. It's Paleo/Whole Foods/Gluten-Free friendly for those who are watching out for that stuff. If you want to see the original, here's the link: Grilled Fish Steaks

Grilled Fish Steaks

Ingredients

For the dry mix:
2 cloves garlic, minced
12 Tbsp coconut oil (or your preferred cooking variety...I love the flavor this adds)
2 tsp salt
2 tsp ground black pepper
1 tsp cayenne pepper
2 Tbsp fresh lemon juice
4 halibut steaks (6 oz each)

Directions

Combine ingredients (except fish) in a bowl. Place halibut in a shallow glass dish or resealable plastic bag, and pour the marinade over. Cover/seal and refrigerate for 1 hour, turning occasionally. Preheat grill to high heat and lightly oil grate. Set grate 4 inches from the heat. Remove halibut from marinade and drain off excess. Grill 5 minutes per side (depending on size of your steaks) or until fish flakes easily with a fork.

If you have trouble grilling fish without it breaking apart through the grate, there are special pans you can buy, OR lay a layer of oiled aluminum foil down first. This won't get you those lovely grill marks, but your fish will stay on top of the grill.

Serves 4.

Enjoy!

For those who haven't seen it, here's the trailer for my Sons of Herne series:

~~~

J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!

Tuesday, March 8, 2016

No-Grain Faux Oatmeal

J 12:00 AM 0 Comments

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

I realized some time ago that I'm sensitive to gluten, and when I'm behaving myself I try to avoid cereals. But I love my Malt-o-Meal, Cream of Wheat, and oatmeal! They're just so yummy and satisfying. Recently I saw a recipe on Pinterest for a sort of Paleo oatmeal, and I started playing around with ratios and ingredients to come up with my own version that's like the above cereals combined.

This "faux" hot cereal is great because I love the flavor and texture but even more, I love how quick and easy it is to prepare. I'm famous for wanting no-fuss breakfasts, aka tearing open a packet of oatmeal, dumping water on it, and tossing it in the microwave. This is just about as easy once you've made the super-simple dry mix to keep on hand.

No-Grain Faux "Oatmeal"

Ingredients

For the dry mix:
1 cup almond meal (I prefer the texture of meal, but you can use almond flour)
1 cup of coconut flour (you can use unsweetened, shredded coconut if you want a chewier bite, but this gives more of a cream of wheat texture)
1 Tbsp salt
2 tsp cinnamon

Combine these in a sealed container and shake well.

For a single serving of cereal:
1/2 - 1 banana (depending on size and your sweet tooth. 1 giant banana might be too much)
1/4 cup of your dry mix
1/3 - 1/2 cup milk
Optional: a handful of dried fruit, a pat of butter

Directions

Mash banana in the bottom of a microwave-safe bowl. Add dry mix and pour on the milk; stir together. Microwave for about 1 minute until it gets a bit bubbly. If it's too thin, cook a bit longer. If it's too thick, thin with additional milk. Stir in optional items if desired.

Enjoy!

~~~

# Paleo # Post

Tuesday, September 29, 2015

Crockpot Spaghetti Squash

J 12:00 AM 0 Comments

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

One of my favorite tools in the kitchen is my crockpot. Year round, I use it to make soups, chili, pulled pork, chicken, and I've even made chocolate cake! Fall is a prime time for me to bust this baby out and start making some super easy, delicious meals, especially since squash is so plentiful in the market right now and I discovered what must be the simplest way on earth to prepare spaghetti squash. No boiling, baking, fuss, or muss...just cut a squash in half (the quick way-through the middle) and pop it in the crockpot into some sauce. That's it!

If you can't bring yourself to whip up the awesome sauce from scratch, two jars of spaghetti sauce will do the trick. But honestly, I love the rich, hearty flavor of the homemade version below--and it's so easy there's little reason not to give it a try.

Crockpot Spaghetti Squash

Ingredients

1 small onion, diced
4 oz mushrooms, sliced (optional)
Olive or other oil for sauteeing
1 lb ground beef
2-3 cloves garlic, minced
2 28-oz cans San Marzano tomatoes, chopped
1/2 tsp cumin
1 Tbsp sugar (honey or maple syrup works if you're avoiding table sugar)
1 Tbsp Italian seasoning or to taste
Salt and pepper to taste
Crushed red pepper flakes to taste (optional)
Parmesan cheese to heart's content (optional)
1 spaghetti squash, washed and cut in half across middle (so you have one piece with the stem end and another piece with a blossom end)

Directions

Heat a large skillet over medium heat and saute onions until soft. Add mushrooms and saute until browned. Add ground beef and stir, breaking up until cooked. Add garlic and cook for 30 seconds more. Add tomato, cumin, sugar, Italian seasoning, salt/pepper, and red pepper flakes if using. Stir everything through and bring to barely a simmer. If you're using Parmesan, stir in about 1/2 cup at this point.

Pour sauce mixture into a crockpot. Scoop seeds out of spaghetti squash halves and discard (or save for other uses). Place halves, cut sides down, into sauce mixture. Cover crockpot and cook on low for approximately 6 hrs, or on high approximately 3-4 hours or until squash is soft and strands separate easily with fork but are no longer "crunchy". (Unless you prefer it that way. I like mine just a bit "al dente".) Shred squash strand into bowls and top with ladles of sauce.

Serves 3-4

Enjoy!

~~~

# Paleo # Post

Tuesday, September 22, 2015

Simply Scrumptious Sauteed Beets

J 12:00 AM 0 Comments

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

The past couple of weeks I've posted recipes involving several steps and quite a few ingredients, not to mention more sugar than I normally eat these days. So today I thought I'd change things up with something quick, easy, and so good!

As part of my personal challenge to eat healthier, I've been exploring vegetables I'd either never eaten or hated as a kid and never tried again. The honey-sriracha brussels sprouts I posted a few weeks back was one such experiment, and today's is another. I'm officially a veggie convert!

If you've been shying away from beets, they are nutritious and have heart-healthy antioxidants and cholesterol-lowering properties--so give them a try! This recipe may help change your mind about them. The cooking does involve two steps--first boiling til tender, then into a skillet for some sauteed deliciousness--but that small extra effort is well worth it. With just a few simple ingredients, the beet flavor is delicate and shines nicely. Don't skip out on using the beet tops! I was highly skeptical about doing it, but I found I almost enjoyed the flavor of the greens more than the beets themselves. Quite nice.

Simply Scrumptious Sauteed Beets

Ingredients

1 lb beets with top greens
Boiling water
Small amount of oil for sauteeing (I love coconut oil for this, but olive oil is great too)
Salt to taste
A sprinkling of garlic powder (optional)

Directions

Wash beets and cut off greens; reserve. Cut into quarters (no need to peel yet) and place in boiling water. Boil gently for about 20 minutes until fork tender. While boiling, chop greens and set aside. Drain beets and (carefully) remove peels. They will come off easily!

Heat a medium skillet with a small amount of oil until hot. Sautee beets for 1 minute, then add greens. Salt to taste and add garlic powder, if using. Sautee until greens are wilted.

Serves 2-4 (or just me, as I'm happy to chow down on this for dinner, then lunch the next day!)

Enjoy!

~~~

# Paleo # Post

Tuesday, September 1, 2015

Honey Sriracha Brussels Sprouts

J 12:00 AM 0 Comments

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

I was so excited about this recipe that I had to share it today on both of my blogs. I recently discovered the absolute, mouth-watering heaven that is honey sriracha brussels sprouts at a restaurant that served it as an appetizer. I'm not a huge fan of brussels sprouts, but my husband is and it sounded intriguing. So we ordered a serving and WOW. So unbelievably divine. The leaves are fried until caramelized with a hint of crunch, adding a delicious flavor that is hard to describe but definitely takes out much of the brussels-sprout-ness. And then the sweet-spicy kick from the sauce grabs you and tosses you right on the floor. Oh my! The best dish I'd tried in quite a while, so I decided I just HAD to try and create a knockoff version at home. It was very close, my friends. Very close indeed.

Honey Sriracha Brussels Sprouts

Ingredients

1 lb brussels sprouts

Coconut oil for frying (You can use another oil of your choice, but I highly recommend the coconut oil)

2 Tbsp honey

1 Tbsp sriracha sauce (or more/less to taste)

1 Tbsp mayonnaise OR Thousand Island Dressing (Paleo folks can use homemade or skip entirely)

1 good squirt of lemon or lime juice

Salt to taste

Heavenly! Honey Sriracha Brussels Sprouts

Directions

Cut off the stem ends of the brussels sprouts and peel off leaves, placing them in a medium-sized bowl. When you've peeled as many as you can off of a sprout, cut the heart into 2-3 pieces and add to the bowl. Heat a decent layer of oil in a small, heavy pot or skillet until hot--if a test leaf starts sizzling right away when it hits the pan, it's hot enough. Again, I really recommend the coconut oil if you have it--this adds a slight sweetness to offset the spicy sriracha and occasional mild bitter element in the brussels sprouts. Peanut oil might be worth investigating too.

While oil is heating, whisk together the honey, sriracha, mayo/dressing, and lemon/lime juice in a small bowl until well combined. Set aside. Fry brussels sprouts in hot oil in SMALL batches, like a single handful at a time. (Don't crowd the pan or the leaves will steam, not caramelize.) Be careful! They will spatter like crazy. Use a lid or spatter screen and lean away from the pan so you don't get popped by hot oil. If you use a lid, however, really check this frequently. Fry until many of the leaves are browned and caramelized--and with a properly heated pan, a batch should only take 30 seconds to maybe 1 1/2 minutes. Remove with slotted spoon to paper towels to drain why frying remaining batches. When done, sprinkle with salt to taste and return to medium bowl. Start with a couple Tbsp of sauce at a time and toss gently. Add more to taste as needed (though too much will overpower the delicious fry on the leaves). Serve immediately.

Serves 2-4 as an appetizer or a small side dish/garnish.

Enjoy!

~~~

# Paleo # Post

Tuesday, April 21, 2015

Lisa's Gluten Free Coconut-Banana Pancakes

J 12:00 AM 0 Comments

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

When I was new to the natural/gluten free eating habit, I confessed to my eldest daughter, Lisa, that one of the things I missed was the pancakes I used to make on weekends. She immediately told me about her recipe for flourless pancakes. Flourless in that there is no wheat flour, but rather coconut "flour", which contains no gluten.

You may notice what seems a disproportionate amount of liquid to the small 3 Tbsp measure of coconut flour. That's because coconut flour absorbs a good deal of liquid, more than traditional flour.

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

Today I'm revisiting one of the most popular recipes I've posted here, a flourless pancake I shared a year and a half or so ago.

Lisa's Gluten-Free Coconut-Banana Pancakes

My eldest daughter, Lisa, posted about these on Facebook one day when I was very new to a more natural food eating habit. I'd been missing the pancake breakfasts I used to make on weekends, so I immediately had to give these flourless babies a try.

These pancakes are so YUM. If you start sampling these while cooking up the batch, there may be none left for anyone else. LOL.

That said, these need a little love and patience while you are cooking them. Make sure your griddle is well greased (I like to use coconut oil for this) and resist the

temptation to flip them too soon. They don't get as bubbly as other pancakes (although I’ve found an extra ¼ tsp of baking powder helps), but do wait for some to appear and also check for readiness by carefully sliding your spatula underneath a corner. If you turn these too soon they’ll SPLAT and come apart everywhere.

Ingredients

2 bananas

3 eggs

1 Tbsp vanilla

3 Tbsp coconut flour

1/4 tsp baking soda

1/4 tsp cinnamon

Pinch of salt

Directions

Toss bananas, eggs, and vanilla into a blender or food processor and blend til smooth. (Or mash your bananas in a medium bowl and stir the remaining wet ingredients in until well mixed.) Add dry ingredients and pulse/stir until mixed well. Pour onto a hot and greased griddle and turn when edges look dry and ready to flip. (See above—these may or may not bubble when ready. Don’t turn early.)

Serve with real maple syrup, banana slices/fresh fruit, cooked apples, or heat up some frozen berries with a dollop of maple syrup to make a compote.

Makes anywhere from 8-12 pancakes, depending on how large you like to make them. I do recommend keeping these on the small side for easier flipping.

~~~

# Paleo # Post

Tuesday, March 3, 2015

Sweet Potato Brownies

J 12:00 AM 0 Comments

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

Let me tell you, I've been half off the rails lately when it comes to my diet. In general, I try to avoid processed foods and sugar. Except when I don't. Still, there are times when a recipe comes along that is delicious enough for me to feel like I'm being naughty when I'm really not. Today's recipe definitely fits the bill. I found and tweaked the one HERE on My Paleo Life...click on the link to go to the original, or follow below:

SWEET POTATO BROWNIES

Ingredients:

4 oz dark chocolate, melted
2 sweet potatoes, medium sized and cooked/peeled/squeezed to remove excess liquid. (Don't get the usual orange kind! use white or purple for best results)
1/4 cup organic maple syrup
3 eggs
1/4 cup cocoa powder, sifted
1 Tbsp maple extract
1 Tbsp almond flour
1 Tbsp coconut oil (olive oil will work, but I prefer the flavor of the coconut)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 handful of chopped walnuts or pecans, optional

Directions:

Mash the sweet potato in a medium bowl until nice and smooth (a food processor/magic bullet helps with this). Let stand 3 minutes and pour off any liquid in the bottom of the bowl. Stir in chocolate. Add remaining and stir well. The batter should be free of lumps. Pour into a greased baking dish (I use an 8x8).

Bake at 325 degrees for 30 – 40 minutes until a wooden pick inserted near center comes out clean. Let cool and cut into squares.

Enjoy!

~~~

# Paleo # Post

Tuesday, February 24, 2015

Superfruit Chia Seed Muffins-Gluten Free and Heavenly!

J 12:00 AM 0 Comments

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

Recently, my family decided to head over to Souplantation for dinner, something we hadn't done for ages (a year or so at least). For those who don't have a Souplantation around, it's a buffet-style restaurant that focuses on a variety of salads, soups, and muffins/breads. Think Hometown Buffet with a slightly healthier edge. In any case, while we were there I tried their gluten-free, Chia seed and superfruit muffins, and it was love at first bite. You would never know these babies were gluten free and packed with nutrients! As soon as I got home, I launched an intensive web search to find something similar, and I hit on a recipe from the Gluten Free If You Please blog.

So today, I'm posting a link to these heavenly babies and encouraging everyone to give 'em a whirl. You won't regret it!

Gluten Free Mixed Berry Chia Muffins by Gluten Free If You Please

Enjoy!

~~~

# Paleo # Post

Tuesday, February 10, 2015

Spicy Asian Chicken Wings

J 12:00 AM 0 Comments

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

Today's recipe is quick to throw together and a fun snack for family movie night or while watching the big game. I like to serve with those crunchy Chinese noodles, or alongside a pizza or plate of sandwiches. This version was adapted from a recipe I saw on scdfoodie.com.

Spicy Asian Chicken Wings

Ingredients

2 Tbsp Honey
1 Tbsp oyster sauce (for Paleo and related diets, switch this for 1 tsp fish sauce or 1/2 Tbsp balsamic vinegar)
1 squirt Siracha sauce (or to taste)
Garlic powder to taste OR 2 tsp garlic paste
1/4 tsp dried ginger
1 tsp sesame oil--optional, but I recommend including it if you can. It imparts a unique depth of flavor.
1 Tbsp olive oil
1 lb chicken wings, washed and patted dry

Directions

Combine all ingredients except chicken in a medium bowl OR a large, sturdy Ziploc bag, mix well. Add chicken to bowl/bag and mix until well coated. Let marinate in refrigerator for 30 minutes up to a couple of hours. Bake at 400 degrees for 20 minutes, turning wings after 10 minutes.

4-6 appetizer servings.

Enjoy!

~~~

# Paleo # Post

Tuesday, November 4, 2014

Yummy Maple Sweet Potato

J 12:00 AM 0 Comments

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

So last time I posted a fall recipe for making applesauce, and with Thanksgiving almost here, I wanted to post a traditional side dish that is super easy and is a bit healthier than the style I grew up with.

My mother always made sweet potatoes at Thanksgiving, and it was one of my favorite dishes. She used lots of margarine, corn syrup or brown sugar, and a generous layer of marshmallows on top. With sweet taters in season now, I've been buying organic ones from the local farmer's market and adding them to my lunch. I season them in different ways, but when I'm in the mood for something like my mom's old recipe, I came up with a paleo-friendly twist that's simple and delicious!

Yummy Maple Sweet Potato

Ingredients

Sweet potato (I use 1 large at a time, but you can size this up by adding 1/2-1 potato per serving. Double the rest of the ingredients as needed.)
1 tbsp butter
2 tbsp real maple syrup (or honey, if that's what you have in the house)
a dash of salt to bring out the flavors

Directions
Prick potatoes with a fork and bake at 375 for 45 minutes to 1 hour until soft. Squeeze soft potato from skins, mash together with butter, syrup, and salt. Serve!

Enjoy!

~~~

# Paleo # Post

Tuesday, December 24, 2013

Paleo Hot Cocoa

J 12:00 AM 0 Comments

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

Paleo Hot Cocoa
We had just returned from a fun, yet chilly visit walking through a local Christmas lights display, and nothing sounded better than steaming mugs of hot cocoa! Since we'd sworn off the packaged stuff, I whipped up the following. Refined sugar and lactose free--and yum!

This barely made enough for the three of us, so you will probably want to double the recipe if you're serving a family. You'll really want to play around with the amount of vanilla, cinnamon, and sweetener to taste. We went higher on the vanilla and found it really tasted great.

Ingredients

1 can coconut milk
1/2 cup water
2 Tbsp cocoa powder
Pinch of salt -optional, but it really brings out the chocolate flavor
2 Tbsp OR TO TASTE maple syrup, honey, or palm sugar
1 tsp vanilla or to taste
1/2 tsp cinnamon or to taste

Directions

With a wire whisk, mix milk, water, cocoa powder, and salt in a saucepan over medium heat. When warm, start adding your sweetener, vanilla, and cinnamon and adjust to personal taste. Heat until hot enough for your preference and serve!

By the way, here's a quick snippet I shot on my phone as we walked through the light display...this awesome neighborhood synchronizes all their lights with holiday music. So fun!

~~~

# Paleo # Post

Tuesday, December 17, 2013

Gluten Free Cocoa Pumpkin Bread

J 12:00 AM 0 Comments

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

Gluten Free Cocoa Pumpkin Bread
I was in the mood for some pumpkin bread that fit the no refined sugar/no grains diet at our house. I tweaked a combination of Paleo pumpkin pancake/bread recipes with some modifications, and the family loved it!

This bread is moist, rich, and flavorful. You might want to double up, since one loaf won't last very long!

Ingredients

1/2 cup canned pumpkin (not pumpkin pie mix).
2 eggs, beaten
1 cup nut butter -I used sunflower seed butter that was on sale, but almond or cashew butter works too. If you're gluten free but not Paleo, peanut butter can be substituted.
1/4 cup maple syrup or honey- or a combination. I used half and half
1 tsp vanilla

1-2 Tbsp cocoa powder (I used the lesser amount; use more if you want it more chocolaty)

3 Tbsp coconut flour
1 and 1/2 Tbsp pumpkin pie spice to taste (or about 1/2 tsp each/to taste of cinnamon, nutmeg, and ground ginger)

1/4 tsp baking soda

1/4 tsp baking powder
Pinch of salt

Directions

Preheat oven to 350 degrees. Combine wet ingredients first. Add dry ingredients and stir until mixed well. Spread batter into a greased loaf pan, and if you want extra insurance, line with parchment as shown here. Bake for 40-45 minutes or until toothpick inserted near center comes clean.

This is great still warm from the oven--yum! It's also good served with whipped cream, either the normal variety or a non-dairy Paleo version like this one.

~~~

# Paleo # Post

Tuesday, October 8, 2013

Gluten Free Coconut-Banana Pancakes

J 12:00 AM 3 Comments

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

Gluten-Free Coconut-Banana Pancakes
My daughter posted about these on Facebook one day last winter and I was immediately intrigued. It was the very first recipe I made when I decided to start eating a more Paleo-style diet.

These pancakes are absolutely DELICIOUS, and my warning to you is not to give into the temptation to sample them while you’re cooking up batches. Otherwise, there might not be any left for the family!

That said, these little guys are not a force to be trifled with. Make sure your griddle

is well greased and be patient while these cook. These may not get all bubbly like other pancakes (although I’ve found an extra ¼ tsp of baking powder helps), so time it and check by carefully sliding your spatula underneath a corner. If you turn these too soon they’ll SPLAT and come apart everywhere.

Ingredients

2 bananas

3 eggs

1 Tbsp vanilla

3 Tbsp coconut flour

1/4 tsp baking soda

1/4 tsp cinnamon

Pinch of salt

Directions

Toss bananas, eggs, and vanilla into a blender or food processor and blend til smooth. Add dry ingredients and pulse until mixed well. Pour onto a hot and greased griddle and turn when edges look dry and ready to flip. (See above—these may or may not bubble when ready. Don’t turn early.)

Serve with real maple syrup, banana slices/fresh fruit, cooked apples, or heat up some frozen berries with a dollop of maple syrup to make a compote.

Makes about 10-12 pancakes, depending on how large you like to make them. I do recommend keeping these on the small side for easier flipping.

~~~

# Paleo # Post

Tuesday, September 24, 2013

Mahi Mahi-Spinach Salad with Hot Bacon Dressing and Candied Cashews

J 12:00 AM 0 Comments

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

I recently had a dish similar to this while dining out at Islamorada Fish Company. I was so intrigued I wanted to experiment with some variations (a different blend of greens, dressing, and fruit). Since the dressing and toppings are all cooked as well as the fish, this involves a little more doing than your average salad. But boy, are the results worth it!

Mahi Mahi-Spinach Salad with Hot Bacon Dressing and Candied Cashews

For the salad:

1 package (or 2 bunches, washed) organic baby spinach leaves

1 handful crumbled feta cheese (strict Paleo foodies may omit this, or opt for a raw, grass-fed, organic variety of crumbly cheese where available)

½ cup dried cranberries (or grapes cut in half for those avoiding dried fruits)

For the dressing:

4 slices bacon, chopped fine (I like uncured/nitrite-free cherry wood bacon)

1Tbsp reserved bacon fat

½ red onion, sliced thin

¼ cup red wine vinegar

1Tbsp raw wild honey

1Tbsp citrus juice (lemon, lime, or orange)

For the nut salad topping:

½ cup cashews, chopped fine (a quick pulse in the grinder or processor helps)

½ Tbsp coconut oil (or your preferred oil)

1 Tbsp raw honey, coconut sugar, or maple syrup

For the mahi mahi:

2 mahi-mahi fillets

A squeeze or two of fresh lemon, lime, or orange juice (whatever you use for the dressing)

Salt/pepper to taste

Garlic powder to taste

½ tsp smoked paprika (or regular if that’s all you have)

1Tbsp extra virgin olive oil

Directions

Put spinach leaves in a large bowl. Top with feta, if using, and cranberries or grapes. Start preparing the dressing: Cook bacon over medium heat until fairly crisp. While that is cooking, heat coconut oil in small skillet and add cashews. Cook over medium to medium-high heat 1 minute, stirring to coat with oil. Drizzle/sprinkle evenly with honey, sugar, or syrup and continue to cook, stirring often, until golden brown, about 5 minutes. Remove from pan and set aside.

Meanwhile, when bacon is done cooking, remove with slotted spoon to paper towels to drain. Pour all but 1Tbsp fat/drippings from skillet. Sautee onions in reserved fat until softening, 2-3 minutes. Add vinegar, honey, and citrus juice and stir well, scraping browned bits from bottom of pan. Let reduce for a minute or two and then remove from heat. Pour over salad. Top with nuts.

For mahi mahi, squeeze small amount of citrus juice over each fillet. Season with salt, pepper, and garlic to taste; evenly sprinkle with paprika. Cook in hot oil in skillet or on indoor grill pan 5-10 minutes per side until fish flakes with a fork. Serve alongside or on top of salad.

Serves 2

~~~

# Paleo # Post

Tuesday, May 10, 2016

Grilled Fish a'la Midsummer Magic

Tuesday, March 8, 2016

No-Grain Faux Oatmeal

Tuesday, September 29, 2015

Crockpot Spaghetti Squash

Tuesday, September 22, 2015

Simply Scrumptious Sauteed Beets

Tuesday, September 1, 2015

Honey Sriracha Brussels Sprouts

Tuesday, April 21, 2015

Lisa's Gluten Free Coconut-Banana Pancakes

Tuesday, March 3, 2015

Sweet Potato Brownies

Tuesday, February 24, 2015

Superfruit Chia Seed Muffins-Gluten Free and Heavenly!

Tuesday, February 10, 2015

Spicy Asian Chicken Wings

Tuesday, November 4, 2014

Yummy Maple Sweet Potato

Tuesday, December 24, 2013

Paleo Hot Cocoa

Tuesday, December 17, 2013

Gluten Free Cocoa Pumpkin Bread

Tuesday, October 8, 2013

Gluten Free Coconut-Banana Pancakes

Tuesday, September 24, 2013

Mahi Mahi-Spinach Salad with Hot Bacon Dressing and Candied Cashews

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