Tag Archives: Paleo salsa

Sweetly Spiced Tilapia with Grapefruit Salsa

15 Apr

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It’s been a while since I’ve made something new. I can sense a lack of eagerness in the house–for school, cooking, creative efforts, etc. Maybe it’s the early warm spring weather tricking us into thinking summer is around the corner. Maybe it’s just busy schedules and recovering from spring break outings. So, in the spirit of reviving our days, here is what I came up with for dinner the other day.

The cancer fighting properties of grapefruit coupled with the anti-inflammatory and heart healthy properties of both avocado and fish make this dinner a nutritional powerhouse. It’s also refreshing for the warm weather to come, and for your last fish Friday. Enjoy!

Tilapia 

  • 6-8 tilapia filets, or wild caught salmon (open links for info about choosing the best and safest fish, there is even an app to download)
  • 3/4 cup juice (I used 2 oranges, and the remaining juice from the grapefruit scraps)
  • 2 Tbsp lime juice
  • 1 Tbsp honey
  • 2 Tbsp liquid aminos (or gluten-free soy sauce)
  • 2 Tbsp coconut oil, melted
  • 1 1/2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • crushed red pepper to your liking

Place filets in 9×13 baking dish. Combine remaining ingredients. Pour over fish. Let sit while you prepare the salsa and cauliflower. Preheat oven to 375. Bake for 15-20 minutes until done. Broil for the last few minutes if you want the top layer to be a bit crispy. Serve with grapefruit salsa and cauliflower rice.

Grapefruit Salsa

  • 2 pink grapefruits, peeled, white pith removed, chopped
  • 2 avocados, peeled and chopped
  • 1/2 medium onion, finely diced
  • 2 Tbs chopped cilantro
  • 1/8 cup lime juice
  • 1/2 tsp cumin
  • 1 jalapeño, de-seeded and finely diced
  • 1 sweet pepper, diced
  • 1 tsp ancho chili powder
  • salt and pepper to taste

Prepare ingredients. Mash avocado to desired consistency in bowl, add chopped grapefruit and remainder of ingredients. Stir to combine. Salt and pepper to taste. Serve or refrigerate for later use.

Cauliflower Rice (the easy way!)

  • 1 large head cauliflower, cleaned and roughly chopped
  • Finely diced brocoli, carrots, and/or cabbage (optional but makes it look more appetizing)
  • Olive oil or grass-fed butter to taste
  • Salt and pepper to taste

This is by far the easiest and tastiest way to make cauliflower rice–no food processor necessary! Steam veggies until fork tender. I use my veggie steamer basket in a medium pot with lid. Drain water, use masher to”rice” veggies. Add butter and/or oil, and spices to taste. Too easy!

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 “One can make a day of any size.” -John Muir

Best,

Heather

Simple Strawberry Salsa

28 May

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I let my kids go a little nuts strawberry picking last weekend and needed a quick way to use up the last of our three overflowing buckets before they spoiled.  Remembering a strawberry salsa I sampled at our farmers market, I decided to try to recreate it.  It was simple to make, refreshing, and tasty on chicken, fish, salad, plain, or with your favorite gluten-free chips.

Ingredients

2 cups strawberries, cleaned and chopped
1/2 small jalapeno, cleaned and diced fine (add more for extra kick–the half kept it mild enough for my kiddos)
1/2 cup red onion, diced
1/2 cup fresh cilantro, chopped
1 Tbsp avocado oil (or olive oil, but avocado is my new favorite!)
2 Tbsp fresh lime juice
sea salt and pepper, to taste

Combine all ingredients and serve or refrigerate. Can be made ahead, doubled or tripled, and tastes even better the next day after the flavors meld together! If you prefer mangoes to strawberries, check out our mother-in-law’s mango salsa from last summer!

Enjoy,

Heather

Mother-in-law’s Mango Salsa

26 Jun

   There are somewhere around three million reasons why my mother-in-law is amazing. She’s wise, loving, inspiring, and her mango salsa rocks. The best part about this recipe is that it is inherently paleo–no weird substitutions are necessary! I love when that happens.  It’s great on grilled salmon, chicken or flank steak, as a cottage cheese topping, or even plain with a spoon. May it become a summer time staple for you too.

Thanks, Lynn!

                                   

Ingredients
4 mangoes, diced
1/2 cup red onion, finely diced
1 large or 2 small jalapeños, seeded and finely diced
3/4 cup fresh pineapple, chopped
1/4 cup fresh cilantro, chopped
2 1/2 Tbsp rice vinegar
1 1/2 Tbsp lime juice

Combine all ingredients. Salt and pepper to taste. I use a mini chopper which causes the texture to be a bit mushy. If you prefer a more solid salsa, dice the fruit with a knife instead. May be served chilled, room temperature, or warmed. Experiment with the ratio of ingredients to your liking. Some days call for more jalapeño, while others call for less mango and more pineapple!

Enjoy,

Heather

*Mangoes and pineapples are deliciously sweet. They both have great nutritional benefits but are a bit high on the glycemic scale. Like most things in life, enjoy in moderation!

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