Pecan Crusted Cod

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

Pecan Crusted Cod (or other white fish)

Ingredients:
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

Method:
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

Ingredients:

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

Method:

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!

Tessa's Favorite Recipe

Emergency Carbs

Ingredients:
1 Liter of Wine (preferably a red blend)

Tools:
Corkscrew

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

"NOLA"

“NOLA”
Stolen, but altered. Courtesy of http://girlgoneprimal.blogspot.com/

Ingredients:
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)

Method:
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 http://thelabelsayspaleo.com

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

Method:
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: http://stevepaleo.blogspot.com/

Ingredients:
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)

Method:
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
From: http://stevepaleo.blogspot.com/

Ingredients:
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

Method:
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.