Farmers Market Mecca and Keep It Simple September

I hope that all twentysomethings in the country (and the world – if cultural norm allows) have access to the best, locally grown, organic produce and grass-fed farm raised meat in one easily accessible place. AKA a farmers market. I hope you all have amazing farmers markets. Our farmers market blows my mind. I am an AVID early morning marketer. Of course there are the strange trucks that come from somewhere in New Jersey that have bananas and mangos and avocados (excuse me sirs and maams… but that did not come from your farm) BUT there’s also the most gorgeous plants and flowers, HUGE abnormally sized and shaped produce (you KNOW that’s real) AND it CHANGES based on what’s growing. It’s like the most fun paleo/clean eating game since “what can we make in a slow cooker”.

I suggest making meal prep, farmers market in-season produce, and clean eating a science.

And so, to assist in this (just kidding, i’m walking down this new path with you side-by-side twentysomethings) this month will brand the theme: Keep it Simple September.

Easy recipes. Simple (fresh!) ingredients. Less involved cooking procedures. Minimized servings.

Here’s some farmers market fun!

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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!