Tag: recipe

Pan Seared Creole Tilapia

Posted on by 3 Comments

We’ve been making a lot of recipes from the 21 DSD program and our favorite Paleo sites lately (PaleOMG, Primal Palate, Mark’s Daily Apple, etc.). So, tonight for dinner, I wanted to be a little creative. Ok, maybe creole tilapia isn’t all that creative… but at least it isn’t something we’ve found on any other specifically Paleo website, so there!

The best part is, this recipe is really quick and easy.

Ingredients

  • 2-4 Tilapia fillets
  • 1 Tablespoon coconut oil (or extra virgin olive oil)
  • 1/2 Tablespoon onion powder
  • 1/2 Tablespoon garlic powder
  • 1/2 Tablespoon dried oregano
  • 1/2 Tablespoon dried basil
  • 3/4 teaspoon thyme
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon white pepper (If you don’t have white pepper, you can just double up on the black pepper; personally, I can’t taste the difference.)
  • 3/4 teaspoon cayenne
  • 5 teaspoons paprika
  • 2 teaspoons salt
  • lemon wedges (optional, for garnish)
Method
  1. Blend all the spices together in a small bowl.
  2. Dredge the tilapia fillets in the spices. Make sure both sides of each fillet are fully covered in the spice rub.
  3. Heat the oil over medium-high flame.
  4. Cook each fillet for 2-3 minutes per side. (If your fillets happen to be thicker than 3/4 of an inch, you may need to let them cook longer per side.)
As you can see, I paired my creole tilapia with roasted sweet potato and asparagus because that’s what we had in the house that needed to be used. However, I think sautéed kale would have been better than asparagus. You could also serve this over cauliflower “rice” instead of with sweet potatoes.
Did I mention this was delicious? I love, love, love a good cajun or creole dish (yes, they are different, if only slightly). One of these days, I’m going to try making dirty rice from scratch… and make it paleo-friendly, of course. Anyways, until I get around to figuring that out, I hope you find this quick and easy tilapia recipe a good way to get your Louisiana fix. 😉
For the heat seekers: To get a really good bite, use 1/4 to 1/2 teaspoon more of the cayenne, garlic and pepper.
P.S. This recipe is Paleo, Whole30 and 12 DSD friendly. Enjoy!

Quick and Easy Bacon Burgers

Posted on by 6 Comments

This recipe is one of our all-time favorite burger recipes.  Growing up both with families from the Midwest, grilling and hamburgers are staples of the American diet.  We originally posted this recipe back in April of 2012, just 2 months into our paleo, real-food journey.  Boy has a lot changed, and the look of this post (and the recipe) needed a little revision.

These are super easy and can be put together in under a half-hour, especially if you’re making a half-recipe or using an outdoor grill.  The chipotle chili pepper powder is totally optional, but it does add a nice flavor to the burgers.

Continue reading “Quick and Easy Bacon Burgers”

Paleo Hoisin Sauce

Posted on by 1 Comment

Hoisin is a staple in a lot of Chinese cuisine, but is not exactly in line with the paleo diet, as it traditionally contains, legumes, soy, and gluten (and sometimes even MSG). We decided to take on this condiment and clean it up, and we’re very pleased with the results. You’ll even find a few recipes on our site that take advantage of it.

Not to mention this is super easy. Find a jar, add the ingredients, and shake it like a Polaroid picture. Done and done.

Continue reading “Paleo Hoisin Sauce”

Salmon Loaf

Posted on by 1 Comment

A few weeks ago we made these awesome Basil Salmon Burgers from Loren Cordain’s The Paleo Diet Cookbook, but we had so much basil-salmon mix that we chose to freeze some of it for a later date.

 
This weekend, I was feeling a bit creative and realized we could use the mix to make a salmon loaf. Why not, right? Toss in a little almond flour, some egg… shouldn’t be too hard.
I was so proud of myself–I thought I was being really quite clever and unique. Only later I called my mom to tell her about it, and she said “Oh! I have a great salmon loaf recipe from Grandma.” It deflated my spirits a tiny bit, but no matter. I was still excited to try it.
 
It really was quite easy!
 
I mixed together approx. 3 cups of the basil-salmon mixture, 1 egg and 1/4 cup of almond flour.
 

Then Brent suggested topping it with some of the shredded white sweet potato we had left over from other recipes, for the sake of texture.

 

I baked it at 350 for about 40 minutes.

 

It came out beautifully. It was not quite as salty as the basil-salmon burgers, and the crunch from the shredded sweet potato was really a nice touch.
 

Oh, and I forgot to mention: we didn’t bother greesing the pan. Salmon is such a fatty fish; if you’re starting with a salmon filet like we did (instead of from the can like my grandmother used to do), there should be plenty of natural oils to keep it from sticking.

Happy cooking!

Easy Sage Tea

Posted on by Leave a comment

I worked from home the past few days because I haven’t been feeling well–this Whole30 thing has really sent my body’s internal organs on a crazy ride. Hopefully, everything settles down soon; for now, I’m doing my best to tough it out.

I would never have thought to make my own tea, nevermind sage tea. But today, a friend suggested it for my upset tummy and I remembered that we had fresh sage in the fridge. So I did a quick Google search for “how to make sage tea” and tada! an easy recipe was at hand.

I didn’t actually follow the recipe. That would be too easy! :-p Instead, I just tore up enough sage leaves to fit into my tea strainer, heated some water, and let it steep. The recipe lists lemon and honey as optional additions. Honey is obviously not a Whole30 menu item, and I wanted to experience the flavor (and hopefully the helpful effects) of this tea in its original form so I didn’t add the lemon either.

 

The tea is light in color. It’s soothing on my throat and the warmth feels nice in my tummy. The soft sage flavor is just right. I suppose too much sage would make this tea rather bitter. But I got lucky–apparently my tea strainer holds just the right amount of torn sage leaves. 🙂