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!
This dish is too easy and delicious not to try. Cauliflower makes a great substitution for refined white rice, mashed potatoes, pizza crust, and now grits! The cruciferous vegetable provides anti-inflammatory compounds and various phytochemicals to help ward off disease. Just 1 cup provides 73% of the daily value of Vitamin C! That’s 3X as much as 1 cup of spinach! Not to mention the fresh wild-caught shrimp offering a nice dose of omega-3 fatty acids, selenium, and Vitamin B12 . Add a side of greens and you have yourself a very nutritious dinner!
- 1/2 lb. whole wild caught shrimp
- Cajun seasoning
- Cauliflower florets (frozen)
- 1 Tbsp. Grass-fed butter
1.Prepare shrimp (peel and deveine). Rinse and pat dry. Coat shrimp with Cajun seasoning and set aside. If you don’t like spicy, substitute with any seasoning of choice.
2. Heat large skillet over medium heat.
3.Meanwhile, steam or cook frozen cauliflower on stove top. Place in high speed blender or food processor. Add 1 Tbsp. grass-fed butter or olive oil to cauliflower in addition to seasoning. (sea salt, garlic, parsley).
4. Blend cauliflower until it reaches a fairly smooth consistency.
5. Pansear shrimp for about 2 minutes on each side.
6. Serve shrimp over “grits” and with your favorite green vegetable. Asparagus or sauteed spinach both work well!
Zoodles are an easy, low-carb, and nutritious alternative to regular refined pasta that’s frequently consumed as part of the Standard American Diet (SAD). When making the transition to a whole food based diet, pasta is often missed by carb lovers everywhere. Zoodles however, allow you to still enjoy your favorite pasta based dishes without having to sacrifice taste and ease of cooking! All you need is a Spiralizer and the possibilities are endless!
Shrimp “Bolonasge” Topped with Almond Cheese
Spaghetti with ‘Paleo’ Homemade Turkey Meatballs
- 1 lb free-range ground turkey
- 2 cups rinsed, fresh chopped spinach
- 1/2 cup finely chopped onion
- 1/2 tsp. garlic powder
- 1/2 cup feta cheese
- 1 egg
- 1/4 tsp. black pepper
- dash of sea salt
Combine all ingredients in a large mixing bowl with hands. Form 1/2 inch thick patties (about 5-6). Place patties in a large, non-stick pan, then turn heat on medium. Cook patties for about 4-5 minutes on each side. Serve with fresh in season fruit and vegetables!
Spaghetti squash can be an intimidating vegetable if you have never worked with it before. However, this oblong shaped yellow produce is fairly simple to cook with! Whether you are trying to reduce your intake of refined carbohydrates or simply add more vegetables into your diet, spaghetti squash can make a great addition. This winter squash makes a wonderful pasta substitute in addition to being nutritionally superior. Spaghetti squash is an excellent source of vitamin A and vitamin C among other antioxidants, is rich in B vitamins, and provides essential minerals like potassium, calcium, phosphorous and zinc.
Baked Spaghetti Squash
- 1 small spaghetti squash
- 2 cups of fresh spinach
- 2 tomatoes
- 2 tbsp extra virgin olive oil
- 1 tbsp grass-fed butter
- 1 tsp of minced garlic
- Sea salt/pepper to taste
- Preheat oven to 375 degrees.
- Cut off both ends of the spaghetti squash then cut whole squash lengthwise in half.
- Use a spoon to scrape out the seeds. Line a baking sheet or roasting pan with aluminum foil and season the squash with olive oil, salt, and pepper.
- Place flesh side down and bake in oven for 40-50 minutes or until fully cooked.
- While the squash is cooking, cut tomatoes and prepare a saucepan with butter.
- On low heat, saute the tomatoes, fresh spinach, and garlic in butter and olive oil.
7. Remove squash from oven. Scrape out “spaghetti” strands and add to saucepan, combing all ingredients.
8. Remove from heat and top with freshly grated Parmesan cheese before serving. Optional: Top with turkey meatballs.