Tag Archives: Paleo

Lemon Garlic Dill Tilapia

With warmer weather finally here, my recipe rut that I was in seems to be thawing out. I apologize for not posting much lately. I also feel happier and ready for lighter dishes that don’t seem so appealing during the cold weather. This fish dish is a great spring dish that goes great with a rice  or quinoa dish and various vegetables including spinach as pictured below or asparagus. I made this on one of the nights that my husband had work and had the leftovers the next day for lunch. Very flavorful and tender without being unhealthy. Hope you enjoy this as much as I did, here is the recipe:

Lemon Garlic Dill Tilapia – Serves 4

Ingredients:

  • 4 fresh or frozen then thawed Tilapia filets (mine were about 4 ounces each)
  • 1/4 of a teaspoon of garlic powder
  • 1 teaspoon of dried dill
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of sea salt
  • Extra virgin olive oil cooking spray or extra virgin olive oil
  • 1 lemon sliced into wedges for serving with the fish

Directions

  1. On medium-high heat, heat up a large pan.
  2. Mix garlic powder,  dried dill, black pepper, and sea salt together in a small bowl to make your seasoning mix.
  3. Coat each side of the fish lightly with this seasoning mix and then with cooking spray or olive oil.
  4. Once the pan is fully heated (about two to three minutes depending on your stove),  arrange your seasoned tilapia in the pan.
  5. After about three minutes, very gently move fish in the pan to prevent the fish from sticking to the pan.
  6. Cook fish for another three to four minutes and then gently flip each fish filet.
  7. Cook four to five more minutes, or until lightly golden brown.
  8. Squeeze lemon over the fish and enjoy.
Served over seasoned spinach in this picture.
Shown here served over seasoned spinach sauteed in extra virgin olive oil.
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Chili Lime Chicken

Was trying to come up with a new chicken recipe to serve for dinner. At my house we mostly eat chicken for our meat since eat healthy food at home most of the time, chicken is cheaper than many other meats, and my husband is allergic to fish and shellfish. This chicken is great on its own with or without the cheese served with rice and veggies or can be used in Mexican style dishes such as chicken fajitas, chicken tacos using corn tortillas, in homemade chicken enchiladas, or as part of a homemade burrito bowl. It has flavor, but is mild in terms of spiciness.

Chili Lime Chicken – Serves 4

Ingredients:

  • 4 boneless, skinless chicken thighs or breasts
  • 2 Tablespoons of chili powder
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of sea salt
  • 1 lime
  • 1/4 cup of shredded cheddar cheese (optional)
  • Cooking spray

Directions:

  1. Preheat oven to 400 degrees.
  2. Coat both sides of the chicken with chili powder, sea salt, and pepper.
  3. Spray a small baking sheet with cooking spray.
  4. Squeeze lime over the chicken.
  5. Bake chicken in the oven until chicken is heated through , about 20 minutes.
  6. Flip each chicken piece and top each piece of chicken with 1 Tablespoon of sharp cheddar cheese if using cheese.
  7. If using cheese, bake for 5 more minutes or until cheese is melted.
  8. Serve and enjoy!

Chili Lime Chicken

Tuna Burgers

This will be the first fish/seafood recipe on this blog.  This is a cross between a crab cake and a salmon burger. These can be eaten like a crab cake with aioli or tartar sauce or like a burger using tuna melt fixings like cheese and tomato on a gluten free bun or lettuce leaves. I don’t cook a lot of seafood or fish at home since my husband is very allergic to all fish and seafood. However,  I make these and some other seafood/fish dishes when he is not home. I do enjoy seafood and fish, but don’t eat either of these more than a few times a month due to my husband’s allergies and the fact that most seafood and fish is expensive. I also converted these into a gluten free and paleo friendly recipe using almond meal from Trader Joe’s in place of the bread crumbs. These are budget friendly for a fish dish though and are easy to make, enjoy!

Tuna Burgers – Makes 2 large burgers or 4 smaller burgers

Ingredients:

  • 4oz can of tuna
  • 1 egg
  • 1/3 cup of almond meal or almond flour
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of black pepper
  • 1/8 teaspoon of salt
  • 2 Tablespoons of extra virgin olive oil or olive oil cooking spray
  • Optional: 2 slices of mozzarella or cheddar cheese

Directions:

  1. Mix tuna and egg together in a medium sized bowl until both ingredients are completely mixed together.
  2. Add almond meal/flour, onion powder, garlic powder, black pepper, and salt and mix them completely into the tuna mixture.
  3. Coat a medium sized pan with extra virgin olive oil or olive oil cooking spray.
  4. Form 2 tuna patties and fry them in a large pan on medium heat for 10 minutes, flipping halfway through.
  5. Add a slice of cheese to each patty if using cheese after flipping the tuna patties halfway though.
  6. Serve and enjoy on your plate, cut into bite sized pieces for a salad, on romaine lettuce leaves, or on a gluten free hamburger bun with the condiments of your choice.

Tuna Burger

Butternut Squash and Sweet Potato “Noodles” in Garlic and Herb Butter Sauce

I have been exploring different ways to enjoy seasonal vegetables and to take advantage of the best produce that fall has to offer. This take on butternut squash and sweet potatoes transformed into noodles with a julienne peeler offers another way to enjoy these as a fall side dish or a light, healthy meal.

Butternut Squash and Sweet Potato “Noodles” in Garlic and Herb Butter Sauce – Serves 2 to 4 as a side dish, serves 1 to 2 as a main dish

Ingredients:

  • 1 small sweet potato
  • 1/2 butternut squash
  • 1/2 cup of diced onion (about 1 small onion)
  • 1 tablespoon of butter
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of thyme
  • 1/4 teaspoon of garlic powder
  • 1/2 tablespoon of extra virgin olive oil

Directions:

  1. Peel your sweet potato and butternut squash with a peeler.
  2. Julienne the sweet potato and about 1/2 of the butternut squash using a Julienne peeler to make noodles. I recommend using the “neck” part of the squash.  There will be approximately 1 1/2 cups of sweet potato and 1 1/2 cups of butternut squash “noodles” by the time you are done peeling your sweet potato and butternut squash.
  3. Dice 1 small onion or until you have 1/2 cup of diced onion.
  4. Heat up a large pan to medium heat and put a tablespoon of butter into the pan.
  5. Add sea salt, black pepper, thyme, garlic powder, and diced onions to the pan once the butter is melted and completely coating the pan.
  6. Saute the onions for 3-5 minutes or until the onions are completely cooked through and translucent.
  7. Add extra virgin oil to the pan and stir the olive in the pan.
  8. Add butternut squash and sweet potato noodles in pan.
  9. Turn up the pan to medium high heat and cook noodles for 4-6 minutes or until noodles are fully cooked, stirring the noodles every minute or so.
  10. Serve and enjoy!

Butternut Squash and Sweet Potato Noodles in Garlic and Herb Butter Sauce

Meatloaf Burger Patties

With the weather cooling down outside, things like meatloaf, casseroles, soups, Chilis, and other warm foods come to mind for meal ideas. This recipe brings the two together and makes meatloaf something you can make for a quick weeknight dinner. I kept it burger consistency while adding meatloaf components to make this burger taste like meatloaf. This burger is also perfect for a easy to assemble meatloaf sandwich.

Meatloaf Burger Patties – Serves 4

Ingredients:

  • 1 pound of ground meat (can use any kind you like, I used 90% lean ground beef)
  • 1 tablespoon of Worcestershire Sauce (check label to make sure your Worcestershire Sauce is gluten free, I used Lea and Perrins Worcestershire Sauce.)
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • Cooking spray or oil (optional, use if using extra lean ground meat)

Directions:

  1. Defrost ground meat before starting your recipe.
  2. Mix Worcestershire Sauce in with ground meat in a mixing bowl.
  3. Add remaining ingredients to ground meat and throughly mix everything together.
  4. Form meat into 4 burger patties.
  5. Cook in a large pan or skillet on medium heat for about 10-12 minutes, flipping patties halfway through. They will be ready when they are lightly browned and the juices run brown and clearish. (If using ground turkey or extra lean ground meat, lightly coat the pan with oil or cooking spray).
  6. Serve on a gluten free bun or gluten free bread with ketchup or on your plate as you would traditional meatloaf. I ate mine on my plate with a baked sweet potato and veggies as you can see below:

Enjoy and feel free to grill or oven bake these if you choose, I bet they would also be great cooked using these methods. Let me know if you try this recipe.

Garlic-Dill Vegetable Medley

Here is a different sort of vegetable dish for when you are tired of the same old buttered and steamed vegetables. Personally, I am also experimenting and exploring new combinations and recipes. I often cook on the fly and The use of dill along with garlic and onion in this dish along with an uncommon vegetable comination makes eating your vegetables more interesting and not a chore. While personally I eat and like almost every vegetable, I know some people that are not the same way. This may be a dish for you to try. Here is the recipe:

Garlic-Dill Vegetable Medley – Serves 2 to 4 people

 Ingredients: 

  • 1 Cup of shredded carrots (You can buy them shredded or shred peeled ones with a cheese grater or food processor using a shredder attachment)
  • 1 Cup of sliced baby portabella mushrooms
  • 2 Cups of baby spinach leaves
  • 1 tablespoon of Butter
  • 1/8 teaspoon of garlic powder
  • 1/8 teaspoon of onion powder
  • 1/8 teaspoon of dill (I used dried dill from the spices section)
  • 1/8 teaspoon of black pepper
  • 1/8 teaspoon of sea salt 

Directions: 

1. Turn a medium sized non-stick pan on medium heat and add butter along with garlic, onion, dill, pepper, and salt to the pan. Stir spices into the butter, so that they are equally distributed into the butter.

2. Add carrots and cook for 5-7 minutes, stirring them occasionally.

3. Add mushrooms and continue cooking carrots and mushrooms for 2-4 minutes, stir vegetables every minute or so.

4. Turn pan off and add baby spinach, continue to stir for 1-2 minutes. The heat from the pan and vegetables will wilt the spinach.

5. Put vegetables into a bowl and serve.  I served these vegetables with brown rice and lemon pepper chicken. Also would work well mixed with rice or quinoa. You can also serve this with roasted or baked potatoes and roast beef or steak. Enjoy and please provide me with feedback!