RECIPE FRIDAY

Who knew there would be such thing as Paleo Fish Tacos?!? Ever since my husband discovered the awesome and delicious tasting dish that is called a “Fish Taco,” he’s been in love. In high school, he said he used to eat them from this local place called Taco Nazo ALL the time. I can’t blame him. They make the BEST fish tacos I’ve ever had to this day! Any who, I recently discovered that there’s a way to make a tortilla without any carbs! Woohoo! So..it had to happen.

Paleo Tortilla Recipe:

6 egg whites

4 tbsp coconut flour*

4 tbsp almond milk

1/2 tsp sea salt

1/2 tsp ground cumin

1/2 tsp chili powder

1/4 tsp garlic salt

*I substituted almond flower b/c I didn’t want to leave the kitchen to go buy coconut flour.The consistency of the taco turned out..very interesting..tasted very eggy, yet it didn’t fall apart which surprised me. It was pretty tasty. I accidentally put too much salt, so it was a bit salty. But, if you’re careful (unlike me) you might like it!

RECIPE FRIDAY

Today I…wanted to share with you this recipe I had awhile ago. I haven’t had time to post about this one, but it was TOO delicious to not share. I have to give the credit to my friend Charlene who was the master chef in the kitchen for this dish.

First, prepare a couple things beforehand:

After those 2 things are prepared, here are the next steps:

or more if you desire…

..And..MORE cheese!

Put it in the oven at 350 degrees for 30-35 minutes and prepare to be aca-amazed at how good Cauliflower can be!

RECIPE FRIDAY!

So, I gather that by now you should know how much me and my husband eat meat. Ever since we started Paleo, we can never get enough of it! Recently, I also decided to embrace my Asian roots and fell in love with 99 Ranch Market! I was kind of surprised when I looked it up on Yelp and discovered they received 4 stars! Whoa! Anyway, I went for the first time to buy groceries there and WENT CRAZY! (You know you’re getting older when you get excited about groceries!) I bought some pork spare ribs and this is how they turned out!

Not bad looking, right?!?

We also decided to start experimenting with different ways of cooking our meats because one can only pan fry and BBQ so much! lol. We decided to experiment with our broiler. (Yes, there is a bottom part to your oven that is usable! Ha!) I never actually used it before and neither had my family. So..needless to say..my husband came to the rescue!

It was actually an easy meal to make! Our broiler is my new best friend!

Recipe:

Marinade: sea salt, cumin, pepper, chili powder, cayenne pepper, olive oil, & minced garlic

1. Warm up Broiler to 525 degrees F.

2. Mix meat with marinade in large bowl.

3. Spread meat out on baking sheet.

4. Cook for 15-20 minutes depending on how you prefer your meat. *be careful with the extremely hot temperature of the broiler!*

5. Eat & serve with your favorite sides!

Winter Eats!

Today I…thought I’d share with you a sandwich I made the other day. My bro came home with some Gruyere cheese which is my all-time favorite cheese! I couldn’t resist myself and made some grilled cheese sandwiches for me and my bro. Too bad Ave is too young because she missed out! Oh, and I had some fresh basil and tomatoes that the hubs picked up from the farmer’s market the other day..HAD to put those in.

I popped the sandwich in the toaster oven until the bread was nice and crunchy! Even though it’s very messy, I like when the bread crumbs fall everywhere. Mmm… This sandwich WOULD be perfect with some tomato basil soup or even a cup of french onion..BUT I didn’t have all those ingredients so chips and a tangerine it was!

DIY Recipe Friday: Brussels Sprouts

Today I..wanted to share a delicious new way I discovered (via Oh Joy) to make Brussels Sprouts tasty & delicious. Yes, I said Brussels Sprouts.

And now for a sexy picture of them..Haha.

Ingredients:

Brussell Sprouts (I bought the pre-packaged ones from Trader Joe’s, already washed & ready to go!)

Extra Virgin Olive Oil

Sea Salt

Minced Garlic (or you can use fresh garlic and chop them)

White Onions

For the Dressing:

1.4 cup of fish sauce (Tiparos brand was what I used)

1/4 cup of sugar

1 – 1 & 1/2 fresh Thai chile

To Make:

1. Preheat your oven to 475 degrees.

2. Cut Brussels sprouts & onion in bite-size pieces and toss in a bowl with garlic, olive oil, and a sprinkle of sea salt. (Make sure olive oil coats all pieces.)

3. Place Brussels sprouts with flat-side down on a baking sheet.

4. Bake for about 25-30 minutes or until crispy.

5. Take out of oven, toss in dressing or dip, whatever floats your boat, and SERVE.

By the way,  adding onions to the bunch really worked out. So good! And, the burnt, crunchy pieces were the best!

This is how my surprised brother described them when I forced him to try it: “These are bomb!” See…I don’t lie.

Recipe: Slow Cooked Chicken

I’m just loving my crock pot recently.  Those of you who don’t own one, you need to buy one stat. It is seriously the easiest way to cook things in the most delicious way! Here are 7 simple steps to make slow cooked chicken which will turn out super juicy & flavorful, without any cutting necessary!

Ingredients:

Chopped Veggies (any type you like)

1 whole chicken (grass-fed was the kind I used)

sea salt & pepper

Lemongrass (*optional)

Crockpot

1. Start with a base vegetable that will soak up all the juices from the chicken. I used Bok Choy, but feel free to use whatever kind you like or have in store.

2. I also added 1 small eggplant because I just LOVE eggplant..maybe it’s the Filipino in me or the Vietnamese. Lol

3. I added 2 medium sized zucchini because, well, that’s what I had in the fridge. Now, it might seem like a lot of veggies, but after it’s all done, they really shrink down and you almost wish you put more in!

4. Lemongrass & some sea salt/pepper really added enough flavor for the chicken to just melt in your mouth.

5. This is my favorite part. There is no need to cut any of the chicken up (I’m not so good at that anyway!), just rinse and season with your favorites. I used more sea s & pepper and some oregano.

6. Cover your crock pot. Cook on HIGH for 4-5 hours. After the 4th hour, I like to cut through near the bone and check for any blood. If no blood is showing and/or pink/fleshy meat, then it’s ready!
7. Okay, I know my pictures suck & this one definitely doesn’t do this recipe justice, but just trust me on this one..it’s SO good. It’ll satisfy your palate, especially all you chicken lovers!

Last of Summer Eats!

Today I..thought I’d share the last bit of recipes we enjoyed this summer. (Excuse me as I wipe my tears) I’m sad to see you go summer, but excited for fall and a new set of warm and delicious creations!

Omelet: First cook chopped onions, garlic, and mushrooms in pan. Then, add egg & coconut milk mixture. Cover pan with lid and let cook for 2-3 minutes, then fold over. Viola!

Kale: Chop kale and saute on pan with a dash of sea salt & pepper. Yum!

Avocados: slice

Ground Turkey: Cook onions, garlic in pan until onions are a little transparent. Add ground turkey along with any spices you like. I used salt, pepper, oregano, and paprika. (Really starting to love Paprika!) Cut  up some peppers and use as little cups (or you can you lettuce wraps). Then, throw some tapatio or tabasco on it and you’re good to go!

Vegggies: Using a cast iron grill, throw veggies on with a little salt & pepper and whatever spices you like. Grill on each side until cooked to your liking. My husband likes them a little crunchy so I only let them cook about 2 minutes on each side.

Pork: Marinate with salt, pepper, oregano, paprika, garlic powder. Throw on skillet and cover so the inside can cook. Will take at least 5 minutes, but no longer than 15 minutes. I usually just cut into the center until I see very little pink ( and I mean very light shade of pink) and then serve! I tend to not overcook my pork because it tastes really dry to me after that. But, however you like your meat, do that!