Hot-Grilled Tilapia in Creamy Garlic Spinach Sauce

Forget the fish – this spinach is a knock-your-socks off way to rekindle a long lost love affair with green leafy vegetables. The protein (for once in a paleo blue moon) is taking the back seat tonight. 20130715-225455.jpgHot-Grilled Tilapia in Creamy Garlic Spinach Sauce

2 cups frozen spinach
1/2 avocado
1 tbsp chopped garlic
¼ cup coconut or almond milk
4 tilapia fillets
1 tbsp cumin
2 tbsp chili pepper
1 tsp paprika
2 tbsp franks redhot
salt and pepper

This recipe is almost insultingly simple, and I apologize for those of you who expected an expert-level spinach set of instructions:

Steam spinach. (I use the microwave and a ziplock bag… Because I’m in my 20s and can still ignore the inkling that it has negative chemical-based consequences for my health)

In food processor, mix spinach, avocado, garlic, 1 tbsp chili powder, hot sauce and almond/coconut milk. (taste and add salt and pepper as needed)

Brush or sprinkle Tilapia fillets with mixed cumin, chili, and paprika.

Grill fish to desired blackening.

There’s not much else to say… smother that blackened peppered fishy with some green creamy sauce of goodness and eat that bad boy. Don’t let that fish take away from the spinach though!

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Sweet Potato Apple Sausage Bake

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Lunch Hash:

1 onion
2 apples
1 sweet potato
3 sausage links

Julienne apple and sweet potato, and slice onion.

In skillet, sautee onion.

Add sausage and cook until browned.

Add apples and sweet potato and cook about 5 minutes until reduced.

Place in broiler for 5 minutes until crispy and delicious.

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Paleo Parsnip Fries

Parsnips. The cashier at Wegmans may not have been able to identify the root vegetable at first glance BUT these lil fatty albino carrots are SO much better than baked potato fries. Seriously. They get the perfect crunchy-soft consistency and I can’t wait to stock up on all the parsnips that I can get my hands on this fall at the farmers market.

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Parsnip Fries:

2 large parsnips
olive/coconut oil
sea salt

Preheat oven to 450F.

Slice parsnips into fry-size chunks and toss in oil and salt.

Place on baking sheet and bake for 20-25 minutes, flipping halfway through until golden and delicious.

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Pulled Pork Cubano Roll-ups

Pulled Pork Cubano Roll-ups:

1 lb organic nitrate-free deli sliced Ham (I use Applegate or Wegmans)
1 jar dill pickles (paleo friendly)

Pulled Pork:
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Pork Loin
1 cup orange juice
tbsp: pepper, garlic powder, onion powder, chili powder, paprika, salt, cumin, oregano, lemon juice
2 tbsp brown mustard (or you could use mustard powder)

Cook Low 6 hours. Shred with Fork. Mix with hot sauce, or paleo-friendly barbecue sauce.

When ready to consume, roll pickle spears and pulled pork in ham slices with a little extra mustard or sauce (but of course you can use the dipping technique as well)

Paleo Pumpkin Protein Pancakes

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Paleo Pumpkin Pancakes:

2 scoop protein (vanilla flavored if that’s what you already have)
1 tsp baking soda
2 tbsp honey/agave
1 tsp pumkin spice
1 tsp cinnamon
½ cup almond meal
salt
1 cup pumpkin puree
1 cup almond milk
3 eggs
(water)

Mix the dry ingredients, followed by the wet ingredients.

Pour pancake style into skillet over medium heat and DON’T FLIP until you see bubbles at the top of the uncooked side.

Enjoy your breakfast dessert

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Adult Juicy-Juice: Frozen Strawborangranite

Holidays call for Paleo-friendly adult beverages, and this fourth of July we’re using those ripe red strawberries that the farmers market has been pushing! I hope everyone has a sunny warm independence day with a nice relaxing two hours to kick back and enjoy this frozen pick-me-up!

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Frozen Strawborangranite:

1.5 container of fresh strawberries
2 cups orange juice
.5 cup pomegranite juice
4-6 standard shots of tequila

In food processor, pulse strawberries until pureed.

Add orange and pomegranite juice and pulse LIGHTLY until combined.

Add tequila.

Put in freezer-friendly container and freeze 12 hrs – overnight.

Remove from freezer at least one hour before consumption. I recommend putting it in a container that you can shake so it becomes an adult juicy-juice slushy 🙂

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Red White and Burger

Happy Fourth of July! Grilled Red Pepper and Onion Turkey Burgers with Tomato and Lettuce Wrapped have been waiting oh so patiently for the mid-summer holiday! I love an excuse to buy every red fruit and vegetable in the produce section.

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Red White and Burger:

1.25 lb ground turkey
1 red bell pepper
2 small onions
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1 tbsp garlic powder
1 egg
2 tbsp nutritional yeast (optional)

Chop pepper into large chunks and grill until become slightly soft with nice black char marks.

Slice and dice onions and mix into ground turkey with egg and seasoning.

Let pepper cool, dice, and mix into ground turkey mix.

Form into patties and throw on the grill.

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Serve with iceburg lettuce to wrap, onions, tomatoes, avocado and any other patriotic fixins you may fancy. Happy Independence!

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