Paleo Fish Tacos with Mango Salsa

Ingredients:

• 1 pound of a fresh, white, flaky fish. (Our store had fresh caught cod)
• 1 mango, diced
• 1 cup of fresh salsa (used store bought)
• 1/2 packet of taco/fajita seasoning
• Paleo Mayo
• Lettuce cups
• Olive Oil
• Lemon Pepper Seasoning
• Chipotle Seasoning
• Avocado, sliced

Directions:

1. Throw some olive oil in a pan, heat slightly
2. Season your fish fillets with your taco mix seasoning, lemon pepper and chipotle
3. Place fish in the pan, cook each side for about 4 minutes on medium-medium low heat
4. For the mango salsa, combine a bit of the store bought salsa along with your fresh cut mango in a bowl. Place aside for later.
5. Once the fish is done cooking, compile your taco as wanted
6. Add fish into your lettuce cup, top with salsa, avocado and a bit of paleo mayo
7. Enjoy

Eggplant Stack

Clearly there was some leftover eggplant, so I used two slices and made the following delicious stack for dinner tonight. This will seem very similar to last night, but the flavors were different thanks to utilizing other ingredients in my fridge. Like I'd suggest, play with what you've got!

Ingredients:

• 2 slices of eggplant
• 2 eggs
• Almond Flour
• Pesto
• Olive oil

Directions:

1. Slice your eggplant thin
2. Whisk your egg in one bowl and in another bowl pour out a bit of almond flour
3. Dredge your eggplant in the egg and then the almond flour
4. Heat up some olive oil in a pan
5. Toss your eggplant in the pan, saute on each side for a few minutes until golden brown
6. Remove both slices, put a bit of pesto on one slice of eggplant. 
7. In your hot oil, toss your second egg in there and fry it
8. Remove, add onto the slice of eggplant with the pesto. 
9. Give it a hat with the other slice.
10. = Eggplant stack!

Apologies for the picture. Think Eggplant, Peso, Egg, Eggplant!

4 Ingredient Easy Eggplant

I bought this delicious looking eggplant at the store the other day and wasn't quite sure how I wanted to make it. After a quick look in the fridge, I came up with this easy recipe. It's healthy, quick to make, and super delicious!

If I had more time, I'd think about making it more of an "Italian" dish by serving it over a spaghetti squash bottom or even layering it to resemble "Eggplant Parmesan"!

Ingredients:

• Eggplant, sliced thin
• Almond flour
• 1 egg
• Pesto sauce or Tomato Sauce

Directions:

1. Slice your eggplant thin
2. Whisk your egg in one bowl and in another bowl pour out a bit of almond flour
3. Dredge your eggplant in the egg and then the almond flour
4. Heat up some olive oil in a pan
5. Toss your eggplant in the pan, saute on each side for a few minutes until golden brown
6. Remove and top with your favorite sauce. (I had a sun-dried tomato pesto, regular pesto, and no-sugar added tomato sauce in the fridge to use). 
7. Enjoy

Paleo Mayo

I finally got around to making my own mayo, it was way easier then expected! You can even add salt, pepper and other spices to flavor it how you'd like

Ingredients

• 2-3 egg yolks
• 1/2 a squeezed lemon
• Good quality olive oil/macadamia nut oil

Directions

1. Grab your blender
2. Throw in your egg yolks and lemon juice
3. Begin to add your olive oil or macadamia nut oil slowly while continuing to blend
4. Taste until you like the consistency and flavor
5. Throw in a jar (I used an extra mason jar)
6. Enjoy with all those dishes that could use a bit extra moisture and flavor (without the guilty feeling)

Paleo Chicken Salad

Enjoy this light and paleo chicken salad. I'd suggesting playing around with the ingredients (adding nuts, grapes etc)

Ingredients

• 1/4 of a small red onion, diced
• 1 celery stalk, diced
• 1-1.5 lbs of chicken
• Paleo Mayo
• 1 small apple, diced
• Greek Seasoning
• Lemon Pepper Seasoning
• Pepper
• 2-3 cloves of diced garlic

Directions

1. Pre-heat your oven to 375, place your chicken on a baking sheet, and bake for 15-20 minutes (or until cooked).
2. While your chicken is baking, dice up your red onion, garlic celery and apple and mix in a bowl. 
3. Once your chicken is done, cut it up in small chunks and add to the bowl.
4. Toss you chicken with some paleo mayo and all seasonings to your liking
5. Chill and serve!

Crockpot Ropa Vieja

Mmmm...time for another crockpot recipe!

Ingredients:

• 1.5 - 2 lbs of chuck roast
• 1 small yellow onion, sliced thin
• 1 red bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 1 14 oz can of diced tomatoes
• 1 12 oz can of tomato sauce
• 3 tablespoons of capers, drained
• 1 tablespoon of cumin
• 1 tablespoon of dried oregano
• 4-5 garlic cloves
• 1 bay leaf
• Pepper

Direction:

1. Grab your crockpot
2. Place onions and peppers at the bottom of the crockpot
3. Grab the roast, cut 4-5 deep slices in the roast, place the garlic cloves in the roast
4. Add all your spices, sauces, capers, and bay leaf
5. Turn on low for 6-8 hours.

Spicy tomato curry shrimp soup

Oh my its been awhile. My fault from travels and busy wedding planning!! Anyways, just got back in the country (from Oktoberfest) and the weather was rainy at home - all I wanted was something warm and healthy. Out came this recipe. Don't mind the naming convention as it more or less depicts everything in the dish :)

Ingredients:

• 1 pound of peeled, de-veined shrimp
• 1 can of full fat coconut milk
• 1 large can (Muir Glen) fire roasted tomatoes
• 1 small can (Muir Glen) fire roasted tomatoes
• 1/2 sweet onion
• 4-6 garlic cloves
• 1 container of white mushrooms
• Ground Cumin
• Ground Curry
• Garlic Salt
• Gound Chiptole Pepper seasoning
• Pepper
• Butter or Olive Oil
• Fish Sauce

Directions:

1. Melt your butter or pour your olive oil in the bottom of a big pan
2. Dice your onions, garlic, and mushrooms and add them into the pan to saute
3. While the veggies are sauteing, pour your fire roasted tomatoes into a food processor and process down into a consistency that you want your soup at (extra fine or somewhat chunky). 
4. Add the blended down tomatoes to the large pan, along with the coconut milk, fish sauce, and lots of cumin, curry, pepper, chiptole pepper and some garlic salt.
5. Mix, cover, and let simmer for 15-20 minutes. 
6. Taste, add additional seasonings if necessary.
7. Then remove the tails of the shrimp, cut the shrimp into small pieces and place in the soup (when you are happy with the taste of it). 
8. Cover the pot again for another 5-7 minutes. Check the diced shrimp to make sure they are pink. When they are pink they are cooked and your shrimp soup is good to serve!
9. Serve in a bowl and enjoy! (it was way more delicious then it looks!)