Easy weeknight fish tacos!
- 1/2 lb. wild-caught cod or other white fish
- 1 avocado
- 1 mango, diced
- 1 tomato, diced
- 2 limes
- 1/4 small red onion, finely chopped
- Olive oil
- Natural taco seasoning e.g. Simply Organic, Trader Joe’s
- Grain-free tortillas *
*May substitute with corn tortillas
1. Marinate fish in taco seasoning and lime juice for approximately 20 minutes.
2. Combine chopped mango chunks, tomato, and red onion to make the salsa. Squeeze in fresh lime juice and combine in salsa.
3. Sauté or grill fish until white and flakey. (Cook on each side approximately 3-5 minutes)
4. Lightly spray tortillas with olive oil spray and warm in pan over low heat. (1 minute) Assemble tacos while tortillas are still warm. Top with sliced avocado and enjoy!
As a kid, my sisters and I loved drinking hot chocolate on snow days. We always had those convenient, white packets with the little marshmallows in them. So out of curiosity, I recently looked at the ingredients of these popular hot chocolate packets. Although I wish I could say I was completely shocked, sadly I wasn’t surprised.
Swiss Miss Hot Chocolate – Ingredients:
Sugar, Marshmallows (Sugar, Corn Syrup, Modified Corn Starch, Gelatin, Artificial Flavor), Modified Whey, Corn Syrup, Cocoa (Processed with Alkali), Partially Hydrogenated Soybean Oil, Less than 2% of: Nonfat Dry Milk, Salt, Dipotassium Phosphate, Carrageenan, Artificial Flavor.
Since making the switch to almond and coconut milk a few years back, I was determined to make a hot chocolate that was just has creamy and delicious as regular hot chocolate using REAL food ingredients. This simple recipe is dairy free, soy free, and also free of refined sugars, emulsifiers, and artificial flavors.
Mini Strawberry No-Bake Cakes
These SWEET, creamy desserts are free of refined white sugar, flour, trans fat, and rancid vegetable oils. Made completely from whole food ingredients and topped with fresh berries, this no-bake treat is a perfect, EASY to make treat for any gathering this Spring! If you do not have a mini-cupcake tin, you can also make this into a cake using a round cake pan. Enjoy 🙂
- 10 large Dates, pitted
- 10 Strawberries, large
- 1 can full-fat Coconut milk
- 3 tbsp Honey
- 1 1/4 cup Shredded Coconut
- 2 Tbsp. Gelatin ( I use Great Lakes)
- Place can of coconut milk in refrigerator for a few hours or overnight
- Soak the dates in a glass of water while gathering other ingredients.
- Add the shredded coconut to a high speed blender or food processor and process it until the coconut begins to stick together.
- One at a time, add the dates (drained) to blender/food processor. Process until the dates are well chopped and a paste is formed with coconut.
- Press coconut/date paste into bottom and sides of cupcake tin. If not sticky enough, you may have added too much coconut and not enough dates. Try processing again with more dates or add little bit of honey.
- Remove can of coconut milk from the refrigerator. Scoop the solidified cream off the top and put into blender.
- Pour the remaining liquid from the can into a saucepan. Add in gelatin, and heat over low to medium heat, stirring constantly until the gelatin is well dissolved.
- Add the honey to the warm mixture and stir until completely incorporated.
- Now add this mixture to the blender, along with fresh chopped strawberries and the coconut cream. Blend until smooth.
- Pour the filling mixture into the prepared crusts. Top with additional fresh berries.
- Place in refrigerator until set. (At least 1-2 hours). I let it set overnight!
This chowder is a warm and comforting dish perfect for these bitter cold winter evenings we’ve been having. It’s paleo friendly, and loaded with nutrients to nourish and heal the body!
- 1 head cauliflower, finely chopped (I threw the florets in my Ninja)
- 2 garlic cloves, minced
- 1 small white onion, diced
- 3 carrots, peeled and chopped
- 4 celery stalks, diced
- 3 cups chicken broth
- 1 cup full-fat coconut milk
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- fresh chives
- 4 bacon slices ( uncured, nitrate free)
- 1-2 Tbsp. grass-fed butter or olive oil for cooking
- Sea salt and black pepper to taste
- Cook the bacon and set aside.
- Melt butter (or add olive oil) in a large pot over low-medium heat.
- Add the garlic, chopped onion, carrots, and celery. Cook, stirring occasionally, until tender (about 5 minutes).
- Stir in the cauliflower and cook on medium heat, stirring occasionally, for about 5 minutes.
- Add in the chicken broth, coconut milk, chopped bacon, and spices; stir together.
- Bring to a boil; then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.
- Garnish with additional chopped bacon and chives (optional).