Mahi Mahi Fish Tacos with Mango and Caramelized Kiwi Salsa

 In anticipation for spring, I am sharing these delicious fish tacos with you all! Although tomato salsa is my favorite, I like to make this mango salsa in the spring when mango and kiwi are in season.  The sweet element to this salsa really compliments the spicy seasoning on the fish. The cilantro lime slaw is a twist on my basic slaw recipe  and is a MUST to finish off these fish tacos.   My favorite fish to use is Wild Mahi Mahi but one tip to remember is that Mahi can become too “steaky” if overcooked so the key here is to just to saute’ until almost done. It will continue to cook for a few minutes once you remove it from the heat. Take a bite and just wait….tastes a bit like summer!!! You can almost imagine that the sun is shining and its 75 degrees outside. Enjoy!!   Ingredients:  For the Tacos: 1 lb. wild Mahi Mahi or other white flaky fish ¼ tsp. cumin ½ tsp. sea salt ¼ tsp. smoked paprika pinch of cayenne pinch of coriander ghee or olive oil 8 corn tortillas     For the Salsa: 1 ½ cups diced mango 2 kiwi sliced and caramelized 2 T red onion, finely chopped 2 T cilantro, chopped 2 T red bell pepper, chopped 1 jalapeno’, seeded and finely chopped pinch of chile de Arbol, crushed (I get this from the international store) or pinch of crushed red pepper sea salt juice of ½ a lime     For the Cilantro Lime Cole […]

Roasted Squash Lasagne Boats

  This recipe is a spin-off from a great recipe by Half Baked Harvest. I simplified the recipe and definitely made it my own. The great thing about any recipe is that you can easily tweak any one of them to suit your tastebuds! This is the perfect meal for a cold evening, and I didn’t even miss the pasta.   Ingredients: 1 spaghetti squash 3 T olive oil 1 medium yellow onion, finely diced 1 carrot, finely diced 4 cloves garlic 1 lb. ground pork, beef or lamb 1 24 oz. can of San Marzano crushed tomatoes 1 T tomato paste concentrate 1 8 oz. can tomato sauce 2 T chopped fresh oregano ¾ C whole milk ricotta cheese ¼ C shredded parmesan cheese ¼ C shredded mozzarella 2 T chopped fresh basil 4 slices smoked provolone cheese Salt and pepper     Directions to roast squash: 1. Preheat oven to 350. 2.  Slice off stem area. 3. Stand squash on the freshly cut end and using a sharp knife, cut the squash in half. 4. Scoop out the seeds. 5. Drizzle insides of the squash with 1 T olive oil and sprinkle with salt and pepper. 6. Put face down on a parchment paper-lined cookie sheet and puncture the entire surface with a fork. 7. Roast squash for 30 minutes or until it is easily punctured with a fork. 8. Set aside.    For the meat sauce:  1. In a large pan, heat about 1 Tablespoon of olive […]

Jerk Pork Lettuce Wraps w/ a honey chili sauce

Before summer is officially over, I thought I’d slip in another “summer recipe”, although, truth be told, we eat this all year around! These Jerk Pork Lettuce Wraps are very easy to make and can be made ahead of time in the crockpot. Also, they are gluten-free, Paleo, lowfat and sugar-free. The ingredients for these are simple and easy, I often have everything I need on hand and just need to buy the pork at the market when I’m there. Add this to one of your favorite, easy crockpot recipe files.  For this recipe I’m going to highlight a few little tips I have for cutting down on waste. Very little should be thrown away in my opinion and once you grow accustomed to this you never go back Ingredients: 1 pastured pork tenderloin ( I like to use the tenderloin since it doesn’t have that excess pork fat and also cooks fairly quickly) Jerk seasoning (You can make your own or buy this at Penzeys) Salt and pepper Ghee, coconut oil or rendered pork fat (since I buy clean pork, I save my bacon fat for sautéing. Again, waste nothing.) A bottle of beer, some white wine, chicken, beef or veggie stock (enough to deglaze the pan.) 1 large onion of any kind 8 large lettuce leaves (romaine, red leaf, or butter lettuce.) 1 TBS. Brown mustard (or any kind you might have.) 3 drops Sesame oil 1 TBS. Raw honey or coconut amino acids (the acids are a great exchange if you are eating Paleo or sugar-free) […]

Turkey and White Bean Chili

  This Turkey and White Bean Chili is one of my favorites and also happens to be the perfect way to use up leftover Thanksgiving turkey!  I have removed all the heavy cream from this recipe but I am using a special trick to get all the creaminess you would look for in white chili.  I also have added some anaheim chilis for a depth of flavor and enjoy adding toppings such as chopped green onion, toasted pumpkin seeds, some crumbled bacon, and maybe a bit of goat cheese. So delicious! Eat up!   Ingredients: 4 C shredded turkey (if using chicken,1 whole roasted chicken) 1 ½  32 oz. cartons of chicken stock 3 C cauliflower rice (1 bag of Trader Joe’s frozen cauliflower rice) 1½ C yellow onion, chopped 2-4 oz. cans green chilies (or 1 C Anaheim chilies, chopped) 2 cloves garlic, minced 1-15 oz. can organic cannellini beans 1 C frozen corn  1  tsp. ground cumin 1  tsp. dried oregano ½ tsp. ground coriander Salt and pepper to taste Pinch of cayenne 2 T fresh lime juice (optional)     My favorite toppings: Chopped cilantro Chopped green onion Shredded cheese Crumbled goat cheese Toasted Pepitas Sliced jalapenos   Directions: 1. In a medium saucepan, add cauliflower rice and cover with chicken stock. (approx. 2 cups) 2. Simmer until cauliflower rice is soft and most of the chicken stock is absorbed. Cool slightly.     3. In a medium dutch oven, saute onions (and chili’s if using fresh […]

Chicken Masala

For me, Chicken Masala is perfect for this time of year, especially on Halloween night. I love being home then, making something so yummy with all these amazing smells wafting through the house. You can make it as spicy as you would like but it is not difficult to make and has a ton of flavor. Many recipes for Masala include heavy cream but since I don’t include much dairy in my diet, I added coconut milk and coconut cream instead. The coconut cream is absolutely divine. It still gives it that creamy texture that you would otherwise get from heavy cream but adds much more flavor. If you are not familiar with curries than this will be a great place to start! When choosing a curry powder you may want to start with a mild one unless you love some heat! Although it is not difficult to make a curry and Garam masala spice mixture from scratch, you can find excellent blends at Penzey’s spices. Here is the recipe for Garam masala for those who prefer to make their own. Garam Masala Ingredients: 3 tsp. ground cardamom 1 tsp. coriander 1 1/2 tsp. ground cinnamon 1 tsp. ground cloves 1 1/2 tsp. ground pepper 1/2 tsp. ground nutmeg There will plenty of spice mixture for this recipe and some leftover for another day. Store it in an airtight container.   Chicken Masala Ingredients: 1 1/2 Tbs. coconut oil 1 large red onion, finely chopped 4 garlic cloves, peeled and minced 1 Tbs. finely grated ginger (you can […]

Crispy Pan Seared Salmon with a Lemon Butter Herb Sauce

  This is such a simple recipe and seriously will probably only take you 15 minutes to fix.  I love great tasting food but in my life, complicated is not welcome. Really good food doesn’t have to be difficult to make! With this recipe, the goal is crispy skin…that is why we will start by searing it skin down first and for a longer period of time. I amazed my husband with this one so I think you will find this to be a favorite recipe!!!     Ingredients: 4 wild-caught salmon fillets 1 T of Ghee Salt & pepper ¼ C butter (½ of a stick) Juice of 1 ½ lemons ¼ tsp lemon zest ⅓ C white wine…Pinot Grigio or Sauvignon Blanc  (you can also replace the wine with chicken stock and it tastes just as good) 1 tsp fresh lavender, finely chopped 1 tsp fresh thyme, finely chopped 3 C fresh arugula   Directions: 1. Heat large skillet on medium-high.  Add ghee.      2. When the melted ghee is shimmering, you will know that it is ready for the salmon. 3. Salt and pepper the skin side of the filet and put the SKIN side down FIRST.     4. You will sear the salmon on this side for 5 minutes before flipping. 5. While the salmon is cooking on the skin side, salt and pepper the flesh side. 6. After 5 minutes have passed, flip salmon over to the flesh side and cook for only […]

Mexican Shredded Beef

I love this stove top recipe because it only takes a few hours to make. While I really like the crockpot it’s nice to have a recipe on hand that doesn’t involve getting that out every time. Making shredded beef is much easier than you might think! I make this recipe often at home, it’s so nutrient dense and simple, we love it. One thing I think is key: to mix your own seasoning from really high-quality spices. It makes such a big difference in the flavor! I get my meat from a farm which tastes way better in my opinion. This recipe is so diverse, you can eat it in a taco, enchilada or on some nachos. You can also have it for breakfast over an omelet or huevos rancheros or just on top of a salad. I can’t tell you enough how incredible the flavor is. You’ll just have to make it yourself! This recipe also freezes really well so it’s a great idea to make lots and freeze some for a future meal!   Ingredients: 2 lb. Chuck Roast cut into 4 pieces and rubbed with Mexican blend seasoning 1 large yellow onion, chopped 2 jalapeno peppers, stemmed, seeded and very finely chopped 1 28 ounce can San Marzano whole tomatoes in their juice, or 2 cups chopped ripe tomatoes 1 cup beef stock Avocado oil or rendered pork fat Salt   Mexican Blend Seasoning: 1 tsp. Cumin ½ tsp. Ancho Chili Powder ½ tsp. Chipotle Chili […]

Smoky Lamb Chili

  Hot chili is wonderful on a cold evening! It’s another way to really take care of yourself when it is cold and dark outside. We crave warm food during the winter for good reason! This lamb chili is one of my favorite recipes for the winter.  Full of cinnamon and spice, this chili is memorable. I like to make a double batch and freeze half for another time.  Sometimes, for large group gatherings, I will make several types of chili and this one is the first to go.     Enjoy this recipe and feel nourished and warm!     Ingredients: 1 T ghee 1 medium yellow onion, chopped 3 carrots, peeled and chopped 3 cloves garlic 1 lb. ground lamb  (you can replace this with beef or ground turkey) 1 tsp. Sea salt 3 T chili powder 1 ½ tsp. Ground cinnamon 1 tsp. Cumin ½ tsp. Coriander ½ tsp. Smoked paprika 3 C chicken stock 1 28-ounce can or jar of crushed tomatoes 1 28-ounce can San Marzano diced tomatoes 1 T double concentrated tomato paste 1 can organic garbanzo beans Salt and pepper to taste       Directions: 1. In a dutch oven, melt ghee over medium-high heat.  Add onions and carrots and saute until onions are translucent.     2. Add garlic and saute for one minute. 3. Add ground lamb and tsp. salt and saute’ lamb until well browned.     4. Add all the spices.  Mix with meat mixture and saute for 1 minute or […]

Carnitas in the Crockpot

This Carnitas recipe has been on repeat over here all summer long, the flavor I get out of the meat from Riven Rock farms can’t be beat. I have also noticed that when I order meat from a healthy animal you actually need less in order to feel full because it is so nutrient dense. You can order from this farm and others through Fall Line Farms, they have multiple farms and co-ops on their site and lots of pickup locations in the Richmond area. I generally use their pastured pork shoulder/pork butt for this recipe but sometimes I might use a pork loin which is leaner. This is one of those recipes that is so easy to modify and the serving options are endless! You can have it with any of my salsas. These kinds of Mexican or Southwest flavors all go so well together especially in the summer when things like tomatoes, limes, corn and peppers are all in season! Sometimes I just have this on a plate with tons of grilled veggies and some guacamole and salsa drizzled on top. Delicious! Adobo Seasoning You can buy this mix at Penzeys but here is my homemade mix: 2 tbsp. sea salt 1 tbsp. smoked paprika 1 tsp. ground black pepper 1 tsp. onion powder 1 tbsp. mexican oregano 2 tsp. ground cumin 1 tsp. garlic powder 1 tbs. chili powder For the Carnitas Ingredients: 4 lb. pork shoulder (boneless) or 5 lb. pork shoulder (bone in) Generous amount of […]

Smoky Jalapeno Chicken Skewers with Garlic Yogurt Sauce

  These Smoky Jalapeno Chicken Skewers are the bomb!  There is so much flavor with a bit of heat!. I love recipes that do not have a run of the mill flavor and this chicken has it all in my opinion. It’s easy to marinade in the morning and throw on the grill or grill pan for a quick sear in the evening.  The side dishes can be prepared days ahead so this is a great weeknight meal. Enjoy!     Chicken Skewer Ingredients: 1 ½ jarred roasted bell peppers, chopped ½ C cilantro, chopped ½ C chopped green onion 2 TBS. apple cider vinegar 2 TBS. extra virgin olive oil 1 TBS. paprika ¼ tsp. smoked paprika 2 jalapeno peppers, seeded and chopped 2 cloves garlic 1 TBS. fresh oregano 2 tsp. sea salt 1 ½ lb. boneless, skinless chicken breasts, cut into 1-inch pieces 16 small wooden skewers, soaked in water for 30 minutes   Garlic Yogurt Sauce Ingredients:  1 C plain Greek yogurt 1 garlic clove, minced ½ tsp. sea salt ¼ tsp. pepper 1 tsp. fresh lemon zest   Directions:  1.  Place roasted peppers, cilantro, green onion, vinegar, olive oil, paprika, smoked paprika, jalapeno, garlic, oregano and sea salt in a food processor; process until smooth.     2. Reserve ½ cup of marinade. 3. Combine remaining marinade and chicken pieces.  Refrigerate for 1-3 hours.     4. Thread chicken onto skewers. 5. Using a grill pan, outdoor grill or large skillet, cook, turning occasionally until […]