Wednesday, March 23, 2011

Mahi Mahi Lettuce Wraps

This recipe was inspired by a recipe from Epcot Catering/FoodNetwork

Mahi Mahi Lettuce Wraps

1 TBSP paprika
1 TBSP ground cumin
1 TBSP granulated garlic
1 TBSP onion powder
1 TBSP Sea Salt
1/4 TBSP red pepper flakes
1/4  TBSP Cayenne Pepper
1/2 TBSP dill seed
1/2 TBSP ground black Pepper
1/2 cup coconut Aminos
2 pounds wild caught Mahi Mahi
1/4 cup olive oil

Shredded Cabbage
Shredded Carrots
Romaine or butter/bib lettuce leaves for wrapping
Faux Thai Peanut Sauce recipe:

In a small bowl combine all of your spices and mix well.  Then set aside.  Place your fish in a glass baking dish and brush with soy sauce.  Cover with plastic wrap and refrigerate for 1 hour, then remove from refrigerator and brush with oil.  Then Sprinkle the fish with the dry rub, you may have some leftover, just season to your liking.  While this sits for 15 minutes, light your gas grill or preheat your oven.  I prefer to use the grill.  Make a foil kind of plate on your grill to cook the fish on, we usually layer several layers of foil and roll up the edges to make a well in the middle.  Then cook until the fish is flaking easily, and remove from heat.  Serve in romaine or butter lettuce leaves with shredded cabbage, carrots, and whatever else you might like.  Everyone here voted hands down it was delicious topped with my Faux Thai "peanut" sauce.  But if you prefer you may top it with Pico de Gallo, as it is in this picture. 
Spices ready to be mixed

Spice rub

Shredded cabbage

Fish marinating in Coconut Aminos

Fish in final step after spice rub.
Mahi Mahi after being cooked on the grill.
Mahi Mahi Lettuce Wrap ready to eat.

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Tuesday, March 22, 2011

Chinese Chicken Salad

 This is a bit time consuming, but worth the effort!  It is soooo good!

2 boneless skinless chicken breasts
1 box of chicken broth
1 1/2-2 tsp horseradish
1 tsp. hot mustard powder
2 TBSP Sesame Oil
2 TBSP sesame seeds, toasted
1/3 to 1 head (depending on the size of yours) iceberg lettuce, shredded
1/2 cup roasted almonds, finely chopped,( I roast mine with a little coconut oil in a skillet, stove top)

Boil the chicken breast in broth until the chicken is done, about 15-20 minutes.  Remove the chicken from the broth and set aside. Reduce your broth down to 1/3 cup over med-high heat (you can just let it boil away if you'd like).   While that is happening, shred your chicken into small bite size pieces and set aside.  When your broth has reached 1/3 cup remove from heat and  add the horseradish, hot mustard powder, sesame oil, and sesame seeds, mixing well.  Allow it to cool slightly, and just before serving combine the lettuce, chicken, dressing and nuts.  I find it usually needs a little shake of sea salt to finish it off. ,mix, serve and enjoy!  Delicious alternative to traditional  Chinese Chicken Salad. Pin It

Monday, March 21, 2011

Thai Faux "Peanut Sauce"

In a small bowl combine the following:

1/4 cup creamy almond butter
1/4 cup Sunflower Seed butter (make sure it's the kind that is not sweetened)
1/3 cup water
1/4 cup coconut Aminos
2 TBSP Fresh Ginger Minced
3 garlic cloves, pressed through a garlic press
1 heaping tsp of curry powder
1/2 tsp cayenne pepper

Use as a sauce for whatever you like.  
We used it on Oriental Lemon Chicken and Mahi Mahi wraps, recipes for both will be coming in the next few days.  Very flavorful and delicious!

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Sunday, March 20, 2011

Kale Chips

Kale is the most nutrient dense vegetable you can eat, so any way you can add it to your diet is beneficial.  This way is not only beneficial but fun too!

1 large bunch of Kale
1 1/2 TBSP Coconut Oil Melted ( I like to use Expeller pressed so there isn't the coconut flavor)
sea salt to taste (a tiny bit goes a long way)

Curly leaf Kale

Start by tearing your kale off the stalks into about 2 inch pieces until you have about 4 cups.  Placing them in a salad spinner, wash them thoroughly and dry well.  Then place them in a large freezer size ziploc bag, melt 1 1/2 tablespoon coconut oil and pour over the kale.  Zip your bag shut and shake well to coat, dump your kale out onto a baking sheet and sprinkle with sea salt ( be careful not to over salt them!), go easy with the salt.  
Kale with oil and salt ready to bake.

Stir, spread out evenly and bake at 350 degrees (or 375 if your oven runs cool)  for about 10-15 minutes watching closely near the end.  Cool and enjoy.
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