Thursday, September 23, 2010

Pecan Crusted Cod

This was an experimental recipe that has since become one of my favorites.

Pecan Crusted Cod (or other white fish)

1-2 lbs Wild Caught Cod, or substitute any other white fish
1 cup Pecans, processed roughly so there are still chunks
1/2 cup almond flour
1/2 cup coconut flour
2 eggs, beaten
1/4 cup coconut oil
1/4 cup olive oil
Sea Salt

Cut fish into small pieces (1 inch x 4 inches). Beat eggs in small bowl. In separate, medium mixing bowl, combine processed pecans, almond flour, and coconut flour. Dip fish in eggs, then immediately transfer into nut/flour mixture and coat thoroughly. I turn the fish, pile the mixture on top and pat it down to create a thick crust.

Combine coconut oil and olive oil in medium skillet warm over medium heat. Place crusted fish in skillet and cover. Cook 4-5 minutes on each side, or until the center of the fish is opaque. Remove fish from skillet and place on paper towels to blot oil. Season with sea salt.

This is excellent over wilted Red Chard!

Elk Steak - Um Yum!

I've been trying to clean the freezer out, as Donnie will be home soon and hunting season is right around the corner. Hopefully I will have a new elk in my freezer soon, so out with the old. Last night I marinated and pan fried some Elk steaks and they turned out delightful!

Garlic Lime Elk Steak


2 lbs Elk Steak, cut into 1-2 oz pieces
1/2 cup Olive Oil
2 TBSP minced Garlic
1/4 cup Lime Juice
1/4 cup shallots, chopped


Place all ingredients in ziplock bag and marinate 30+ minutes. Warm medium skillet to medium high. Place steak pieces in skillet and brown; about 3 minutes per side.
Serve with your favorite veggies or cauliflower mashed potatoes. Yum!

Wednesday, September 22, 2010

Tessa's Favorite Recipe

Emergency Carbs

1 Liter of Wine (preferably a red blend)


Apply corkscrew to cork. Remove. Pour wine in large glass. Consume. Smile.


Stolen, but altered. Courtesy of

2 cups raw almonds (soaked if possible)
1 cup raw walnuts (same)
½ cup unsweetened coconut flakes or grated coconut
3 egg whites
Optional - 2T sweetener (either maple syrup or honey)

1. Preheat oven to 350 and line metal trays with foil or paper.
2. Using about a cup of nuts at a time, depending on blender size, process nuts in a deep or sealed bowl until chunks are at the desired size. You can also chop the nuts by hand if you're keen for a long, steady workout.
3. Place prepared nuts in a large bowl, and add coconut.
4. In a small, dry bowl, beat egg whites until smooth, glossy peaks form. Add sweetener, and stir thoroughly.
5. Add egg mixture to nuts & coconut, and stir thoroughly until no egg foam is visible and everything has been coated. If you feel the egg didn't stretch far enough, whip up another white and add that to your bowl.
6. Spoon nut mixture onto bakeware, keeping the layers no thicker than an inch high.
7. Bake in oven for around 10 minutes, or until the top layer starts to become golden.
8. Remove from oven and stir mixture to bring uncooked nuts to the surface and to break apart any lumps. Replace in oven and bake for another 10 or so minutes, watching for burning. You may need to repeat this step if your batch is cooking unevenly.
9. When cooked to your liking, remove from oven and allow to cool thoroughly before storing in an air-tight container.

Serve with berries & coconut cream for best results, but is also good with almond milk.

Fudge Babies

Paleo Fudge Babies (I’ve renamed them Crack Babies – because they are that addictive.)
Stolen and unaltered because they cannot get any better. Courtesy of

1 1/3 cup Dates
1 cup Walnuts
4 Tbs Cocoa Powder
1 tsp Vanilla

1. Dump into a food processor, hit the big button that says ON.
2. Process the food...roll with fingers into little "balls" also known as Fudge Babies
3. Chill and serve. FANTASTICO!
DISCLAIMER: Dates have a super high GI, so don’t go crazy like I did the first time I made them and eat 14. Remember, they are candy and should be treated as such. They will, however, cure a chocolate craving and take the worst of PMS and make it better 

Perfect Paleo Crepes

Paleo Crepes (enough for 3 crepes)
Stolen from:

2 eggs 10F 14P
2 Tablespoons Coconut Oil - melted - 28F
1 Tsp Agave 5C (Optional…also may sub honey or maple syrup)
2 Tablespoons Coconut Flour - sifted - 12C 2F (can get at Whole Foods)
3 Tablespoons Coconut Milk - 7F 3C
2 Tablespoons Water
1 teaspoon vanilla extract
1/8 teaspoon salt
pinch cinnamon
pinch nutmeg
1 Cup raspberries 15C (filling)
1.5 Tablespoons Agave 22C (topping…again, optional)

1. Beat the eggs and the rest of the ingredients together.
2. Melt the coconut oil in a non-stick pan and, after it's just melted, add it to the ingredients and mix well. NOTE: Coconut oil cooks VERY hot, a med-low setting should be just fine.
3. Pour 1/3 Cup of the batter into the hot pan and tilt the pan around so you get about a 6" diameter crepe.
4. Wrap up 1/3 C of raspberries, sprinkle some coconut flour on top (this is for "looks"), and drizzle with 1/2 Tablespoon agave (or not). YUM!

*I eat pancakes with no syrup, so I didn’t need the agave. But, if you’re normal and like the syrup, this can be a little treat. Otherwise, the recipe is great without the added sugar.

Curry "Rice"

Curry “Rice” - this recipe is per person, 5 block meal

1 med head cauliflower - 20 oz
1/2 teaspoon ground curry
1 green onion - finely chopped
dash of cayenne pepper, sea salt, ground black pepper
1 Tablespoon olive oil

1. Finely chop cauliflower, discarding stem pieces.
2. Microwave for about 3 minutes in a covered convenient bowl (Tupperware works great).
3. Mash the cooked cauliflower like there's no tomorrow
4. Add 1 tablespoon olive oil to a hot pan and stir-fry the stuff until slightly brown.

Spinach and Pine Nuts

Spinach and Pine Nuts

4 cups raw spinach
½ med. Yellow onion
1 TBSP olive oil
1 tsp minced garlic
½ cup raw pine nuts

1. Heat olive oil over medium heat in medium to large skillet.
2. Dice onion and place in skillet. Cook until carmelized.
3. Add garlic and pine nuts. Mix often and cook until garlic appears “toasted”.
4. Add in raw spinach and cook until wilted.

Coconut Fried Chicken

Coconut Fried Chicken = Fabulous
(This one is actually an original…hope you like it as much as I do!)

2 medium chicken breasts
½ cup coconut flour
½ cup shredded, unsweetened coconut
¼ cup almond meal
½ tsp pepper
½ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
1 egg, beaten.
¼ cup coconut oil
Sea salt (optional)

1. Remove excess fat from chicken breasts and cut into tenders. These cook better when sliced on the thin side.
2. In medium bowl, mix next 7 ingredients.
3. In small bowl, beat egg.
4. Coat each piece of chicken with egg, then place in mixture and coat thoroughly.
5. Heat coconut oil in medium skillet at medium-low heat.
6. Place coated chicken tenders in skillet and cook completely through. Meat should be opaque and white all the way through. Do not overcook, or you will have very chewy chicken!
7. Line plate with paper towels.
8. Place cooked tenders on paper towels to cool, sprinkle with sea salt.

NOTE: If you cannot cook the entire batch at once, you may need to clean skillet and replace coconut oil. Otherwise you may end up with dirty-looking fried chicken.

Zesty Chicken Tacos

I have come to realization lately that I love to cook. Throw in a little challenge, like making the meal entirely Paleo, and I am in Nerd Heaven: it's like putting a logic puzzle together, but with food!

Our dear friend Tessa has expressed concern over her inability to spend time in the kitchen. While she would love to commit to eating Paleo foods, she struggles with the time and preparation required to do so. I told her that if she can get a good number of people in on ordering my paleo meals, I will quit my job and become a little paleo entrepreneur-ess!?! I will send out a weekly menu, folks can pick and choose which meals they want delivered throughout the week, I merrily cook and sip wine while doing so, and they maintain their diets without worrying about going to the store or preparing meals in advance. VOILA!

BUT...until Tessa comes up with that good number of people, I will just cook my little heart away and post my recipes right here for you to make yourselves. Not all of these recipes will be original, but if they are not, I will give credit where credit is due!

Which brings me to my first recipe - Courtesy of Jamie Kimberlin

Zesty Chicken Tacos

3 large boneless, skinless chicken breasts
1 large yellow onion
1 jar Roberto's Green Chili Salsa
1-2 cups low sodium Chicken Broth
2 Adobo chilis
1 TBSP of Chipotle Tobasco
1 head Butter Lettuce
Avocado (optional)

Slice onion into 1/2 in rounds and lay in bed of crockpot. Add adobo chilis. Pour chicken broth over onions. Lay chicken breasts over bed of onions. Mix tobasco sauce in salsa. Pour salsa mixture over chicken. Turn crockpot to low and cook, covered for 8 hours. Or, if you are in a hurry, turn to high and frozen breasts can be done in 4 hours. Shred chicken with a fork.

Wash and dry lettuce leaves. Slice avocado. Place a few ounces of cooked chicken in leaves and top with avocado slices. DELISH!

***I made a milder version for my kiddos because they can't handle the heat; just omit the adobo chilis and the tobasco.