Coconut Crusted Fish with Cilanto Lime Dipping Sauce

I did this with Sole.  Sole is one of my least favorite fishes and this made it quite tasty.  It would be even better with a firm flaky fish such as Cod or Mahi mahi.  I didn’t really measure, so amounts are approx.

The fish:

  • 8 Sole Fillets (2 per person)
  • 1/2 cup coconut flour, season well with your favorite Epicure Sea Salt & Pepper
  • 1/2 cup coconut milk (if yours is thick add some water)
  • 1 cup fine shredded coconut (unsweetened of course), seasoned with 1 Tbsp of Epicure’s Seafood & Fish 
  • Coconut Oil for pan frying
Ready to coconut coat my fish!

Ready to coconut coat my fish!

Dredge your fish in coconut flour, dip it in the coconut milk and then coat with the coconut.  Lay in your Eclipse frying pan with a Tbsp or so of Coconut oil and cook until golden brown and cooked through.

Dipping Sauce, combine the following:

  • 1/2 cup Paleo Mayo
  • Squeeze of Lime Juice
  • Small handful of Cilantro, Chopped
  • A nice pinch of Epicure’s Cinco Pepper (if you like a little heat)
Cilantro Lime Dipping Sauce

Cilantro Lime Dipping Sauce

Best ever Roast Beef

I found a great deal on a roast last week.  I don’t cook a lot of roasts so when I brought home my Bottom Round roast (also called outside round) I had no idea it was considered the toughest cut and needed to be cooked in liquid!  Well it turned out great!

  • 1 to 1.5 lb Outside/Bottom Round Roast
  • Garlic Powder – enough to coat the roast
  • 1 Tbsp Coconut Oil
  • 4 lg carrots, cut into 1-2 inch chunks
  • 2 med onions, cut into 8 pieces each
  • 2 heads of garlic, cloves separated & peeled
  • Enough beef stock to come 1/2 way up the sides of your roast (Epicure has a great beef bouillon mix!)
  • 1 Tbsp Epicure’s Montreal Steak Spice

Coat your roast in your garlic powder.  Melt your coconut oil in your Epicure Wok.  Sear your roast on all sides.  Toss in your carrots, onions, garlic cloves & steak spice.  Add stock to 1/2 way up your roast.  Cook at 300 for ~2hrs (depending on how you like it cooked), turning every 20-30minutes to keep it  moist.  Take out veggies & roast.  Let meat rest 20minutes while you simmer your amazingly flavored broth to reduce it somewhat – the flavor will become even stronger.   Slice your roast and enjoy incredibly flavorful veggies and divine beef with an amazing broth that you’ll seriously want to drink it’s so good!

5 min Chipotle Chicken Toss

It’s spring break and my almost 15yo was here carrying on that there was no ‘real food’ in the house that he could quickly eat for lunch and therefore he was going to make himself instant noodles.   YIKES!   I quickly whipped this up and he declared it fabulous.  While I showed him how simple and easy healthy eating can be he showed me that he can scam me into making him meals by telling me he’s going to eat crap food!  I guess in the end we both ‘won’.  :)

  • 2 chicken breasts, sliced thinly
  • 1/2 Avocado, in slices
  • 1/4 of a red pepper, in small slices
  • 4 slices of bacon, cooked crisp and cut into small pieces
  • Pinch of Epicure’s Chipotle Chili
  • A couple pinches of Epicure’s Guacamole Mix
  • Cilantro
  • Paleo Mayo if desired.

Sprinkle your chicken with a pinch of chipotle chili and quick fry in your Eclipse Coated Fry Pan for 2-3 minutes until cooked.  Place your chicken and avocado on your plate, toss on red pepper and bacon, sprinkle with guacamole spice and cilantro.  Squeeze on a little paleo mayo if you need some moisture.

Pesto Goat Cheese Chicken with Braised Leeks & Balsamic Red Peppers

WOWZER!  Loved this!  I think I’m a freaking genius!  :)

I’ve not used leeks except in Potato Leek soup so the 3 leeks I bought on Monday were taunting me each time I opened the fridge!  Tonight was the result!  1 cutting board, 2 fry pans, a lg bowl and a small bowl and about 30minutes and you’ve got a wicked dinner!  Yes, I know typically in Paleo you avoid dairy, I have a little here and there.  Today was one of those days.

Braised Leeks

  • 3 lg Leeks.  Remove touch outer leaves and tops, slice the rest into rings
  • 1 tsp coconut oil
  • Epicure’s Chili Garlic Salt and 4 Pepper Blend to taste.
  • 1-2tsp Epicure’s Chicken Bouillon

These take the longest so start them first:  Wash leeks thoroughly in  bowl of cold water.  Leeks collect sand as they grow so do not skip this step!  Cook leeks in oil for 6-8 minutes in your Epicure Medium Fry Pan, add 1-2 tsp of Epicure’s Chicken Bouillon mix and a splash of water and simmer until soft.

Washing my leeks

Washing my leeks

Red Peppers

  • 2 lg Sweet Pointed Peppers (or 3 regular Red Bell Peppers) – Chopped
  • 1/2 tsp coconut oil
  • Epicure’s Chili Garlic Salt and 4 Pepper Blend to taste.
  • 2 Tsp Epicure’s White Balsamic Vinegar

Cook peppers in oil, in your Epicure Lg Fry Pan, for 3-5minutes so they’re softened although still with some crunch.  Season & set aside.  Meanwhile, start your chicken.

Pesto Chicken

  • 1/4 cup goat cheese
  • 1+ tbsp Pesto Mix
  • 1 tbsp warm water
  • 4 Chicken Breasts, sliced through the middle to make 8 thin pieces
  • Epicure’s Chili Garlic Salt and 4 Pepper Blend to taste.
  • 1 tsp coconut oil

In small bowl combine goat cheese, 1 Tbsp of Pesto mix and water.  Set aside.  Pound chicken to thin pieces, season with more dry pesto seasoning, salt and pepper.   Grill a few minutes until cooked through.  Spread goat cheese mix on one chicken piece and top with the other half.  DEVOUR!!

Pesto Goat Cheese 

Pesto Goat Cheese

Pesto Goat Cheese Chicken

Pesto Goat Cheese Chicken

Bunless Hamburger!

This weekend while I was traveling I was looking for supper on the road.  The kids went to a drive through restaurant and since time was of the essence I ordered a Bacon Burger and took off the bun.  It was a great make-do Paleo meal.

Since it was so good I made myself a burger tonight!

  • 2 Burger Patties, grilled
  • 1/2 an onion, sliced & cooked in a bit of grass fed butter (there’s a great one at Trader Joe’s)
  • 3 slices of bacon, cooked crisp
  • Paleo Mayo (see archives)
  • Mustard