Paleo Fish Tacos with Creamy Chipotle Sauce

Paleo Fish Tacos with Creamy Chipotle Sauce
Recipe adapted from Ancestral Chef and Food Network
Makes 4 Servings

1 pound tilapia, cut in half longways
3 tbsp coconut flour
1 tbsp garlic powder
1 tsp salt
2 tsp cumin
Dash of pepper
3 tbsp coconut oil
1 tsp garlic

Mix flour, garlic powder, salt, cumin and pepper in a shallow bowl. Add tilapia and coat on each side, flipping 6 times and placing onto a clean plate or sheet of parchment paper. Heat oil in a large skillet over medium-high heat. Add garlic to pan and stir for 10 seconds until fragrant. Place tilapia in skillet and cook for 3 minutes on each side. Serve in lettuce wraps or Paleo tortillas with chipotle mayo (recipe below) or white sauce (1/2 cup paleo mayo; 1 tbsp lime juice; 1 tsp oregano; ½ tsp cum; dash of chili pepper).

Creamy Chipotle Sauce
Recipe adapted from Paleo Comfort Foods

½ cup Paleo mayo (recipe here)
½ cup cilantro
1 tsp minced garlic
1 tbsp olive oil
2 chioptle peppers in adobo sauce
Optional: Juice of 1 lime

Combine ingredients together in a mini blender or food processor and mix well; refrigerate until ready to serve. Add to  fish tacos, burgers, etc.

Paleo Vegetable Beef Curry

Paleo Vegetable Beef Curry
Adapted from Quick & Easy Paleo Comfort Foods

1 tbsp coconut oil
1 pound steak, diced
1 cup onion, chopped
1 red bell pepper, chopped
2 tbsp green curry paste
2 cups broccoli florets, fresh/raw
¼ cup basil, diced
1 cup beef broth
1 cup unsweetened coconut milk
1 tbsp fish sauce
1/2 tsp red pepper flakes
3 cups cauliflower rice (cauliflower shredded through processor)
¼ cup water

Heat oil over medium heat in a large pan. When oil begins to smoke, add meat and brown on all sides, 3 minutes. Add onions, peppers and curry paste; saute for 3 minutes. Add broccoli and basil; saute for 2 minutes. Add broth, milk, fish sauce, and red pepper flakes; bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes covered; stir; cook 10 more minutes uncovered. When curry is almost done, add cauliflower rice and water in a large microwave safe bowl. Cover with a paper towel and microwave on high for 2 minutes to steam. Plate rice and serve curry over top. Add red pepper flakes and salt to taste.

Review: We really enjoyed the flavors, but had to add a lot of red pepper flakes to give it some kick, so I added this to the recipe. Also, it was more soupy than we like, so I reduced the beef broth a bit and think that will make it even better next time. It was more like a soup than a curry to me and very thin, so know that going in! All in all, we did really enjoy this and I loved how packed it was with  yummy veggies.

Paleo Coconut Curry Chicken

Paleo Coconut Curry Chicken
Recipe adapted from Cosmopolitan Girl
Makes 4 Servings

1 ½ pounds chicken thighs(still in tact), skin on
1 cauliflower (to make the rice)
1 tbsp coconut oil
1 cup onion, finely shopped
5 tsp minced garlic
1 red chili pepper – seeds removed, chopped
1 can light coconut milk
2 tbsp curry powder

In a large skillet, heat coconut oil to a med-high heat. Put chicken pieces into the skillet and cook until each side golden-browned (about 3 min per side). Remove chicken and set aside.Add onion, garlic and chili – saute for about 3 min or until soft. Add the coconut milk and curry powder – mix together thoroughly. Add back chicken and simmer at medium heat covered for about 15-20 minutes or until the chicken is cooked through. (The coconut milk the chicken is simmering in should cover about 1/2 of the chicken; if it doesn’t add chicken stock.) For the cauliflower rice, use your food processor to chop the cauliflower to a rice consistency. Cook, covered, in microwave for 3-5 minutes (no need to add water).

Nutritional Information: 379 calories, 18 fat grams, 18 carbs and 40 protein grams.

Review: We love this one! Next time, I will probably use full-fat coconut milk, but other than that it was great and super creamy. The minced garlic added a lot, as did the chili pepper. If you can't find the chili pepper, use red pepper flakes and/or hot sauce for some kick. Great paleo recipe!

Paleo Southwest Frittata

Southwest Frittata
Makes 6 Servings
Recipe adapted from Everyday Paleo

1 tbsp coconut oil
1/4 cup yellow onion, diced
1 small jalapeno, seeds removed and minced
2 tsp minced garlic
16 oz. sweet potato, peeled and grated
1 pound grass fed beef
1 tbsp chili powder
1 tsp cumin
1/2 cup salsa verde (I used Whole Foods Salsa Verde)
12 eggs
Sea Salt and hot sauce to taste
optional toppings: red, green, peach, mango, etc. salsa (for more calories - add avocado or guac)

Preheat oven to 350. In a large pan over medium heat, add coconut oil. Saute onions and jalapeno until onions are translucent. Add ground beef and cook just until it starts to brown. Add grated sweet potato and garlic. Cook until beef is browned and  sweet potato is soft. (consider adding 2 tbsp of water  Add chili powder, cumin, and salsa, stir and cook until heated through. Taste and season with a little sea salt and hot sauce if desired.  Transfer meat mixture to rectangular  baking dish and spread evenly. In a large mixing bowl, beat together 12 eggs with a bit of seal salt and hot sauce; pour over meat mixture. Cover tightly with aluminum foil and bake for 30 minutes.  Uncover and bake for an additional15 minutes or until the eggs are set in the middle.

Nutritional Information: 400 calories, 19 carbs, 24 fat grams and 27 protein grams.

Review: Yum! I loved the shredded sweet potatoes - first time having those! And I haven't had ground beef for breakfast either - but i'm a fan - this whole recipe was excellent and I loved that it made 6 servings and had a good bit of protein, too. This is a new favorite of mine - I also liked that you could top it with lots of different stuff to give it different flavors - so easy! I ate it plain the first day, then added green salsa the next. It also reheated very well!

Sausage, Potato & Edamame Breakfast Scramble

Sausage, Potato & Edamame Breakfast Scramble
Recipe adapted from Slim Shopping
Makes 4 Servings

1 tbsp coconut oil
12 oz. sweet potatoes, thinly sliced
1/2 cup finely diced onion
5 links Chicken sausage, cooked
½ cup edamame, beans removed
4 eggs, cracked and whisked together
Siracha, salt and pepper (to taste)

In a large skillet, heat 1 tbsp coconut oil. Add onions and sweet potatoes, and sauté for 5 minutes. Add bell pepper and 2 tablespoons of water and cover for about 10 minutes, or until the potatoes are softened. Add the edamame and sausage. Cook for another 5 minutes, covered. Remove from the pan, wipe it clean and cook the egg mixture. Serve on the side of the hash.

Nutritional Information: 328 calories, 23 carbs, 17 fat grams and 23 protein grams.

Review: Very good! Different, not what I would think of when I think for breakfast. You could easily sub in a lima bean or a butter bean, but the soy beans were great with the sweet potatoes. The sausage was great too, and went well with the sweet potato and beans. Definitely an easy one and it reheated well at work the next day!

Eggs & Sweet Potato Hash

Eggs & Sweet Potato Hash
Recipe inspired by Paleo Plan
Makes 4 Servings

2 tbsp coconut oil
12 oz. sweet potato, diced into 1/2" cubes
1 cup yellow onion, diced
2 links Jenie-O Sweet Italian turkey sausages, sliced
1 cup green bell pepper, diced
4 eggs
Dash of pepper
Optional side: mushrooms

In a large skillet, heat 1 tbsp coconut oil. Add onions and sweet potatoes, and sauté for 5 minutes. Add the sausages and continue to cook until sausages are browned and sweet potatoes are slightly softened. Add bell peppers and 1 tbsp of water. Cover and cook for 15 minutes or until the potatoes are completely soft; stir frequently to ensure it doesn't stick. Meanwhile, cook eggs in remaining coconut oil. Season eggs with black pepper and serve on the side of sweet potato hash.

Nutritional information (per serving): 301 calories, 23 carbs, 17 fat grams and 15 protein grams.

Review: Amazing! Seriously - my first time using coconut oil and I will absolutely be using it again. It goes so well with sweet potatoes, and gave the hash an amazing, almost sweet, flavor. This reheated well, too - I just heated it for 1 minute on medium heat, then 30 seconds on high heat. I also had a steamed mushroom on the side, just for fun. :) Austins's mom gave me a steamer a while back, and i've been using it left and right for potatoes, veggies and more - good stuff.