Seafood Paella

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I’m lucky enough to live in the west coast and have an abundance of fresh seafood around and as soon as I seen the mussels in the store I knew I had to make a paella (plus they were dirt cheap! $6.50 for about 30). I had some shrimp and salmon in my freezer that I thawed out to add to this yummy and healthy dish. I also used quinoa instead of the standard rice that this dish usually has. Recipe below ⬇

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Seafood Paella

Ingredients:

•2 bell peppers (red, yellow), grilled and chopped
•1 small onion, sliced in 1/2-inch-thick rounds, grilled and chopped
• 3/4 pound raw shrimp (appx. 15-20), peeled and deveined
•3 tablespoons extra-virgin olive oil
•3 garlic cloves, minced
• 4 large mushrooms, sliced
• 4 cups reduced-sodium chicken broth
•1/4 teaspoon Himalayan salt
•2 cups quinoa (or rice)
•1/2 cup peas
•18-25 mussels or clams
•4oz Salmon
•cilantro or parsley for garnish
•Pepper and other seasonings as desired

Method:
1. Slice bell peppers in half, remove seeds and grill on preheated
grill until char marks visible and slightly cooked (peel skin if desired). Set aside and grill onion slices until slightly translucent. Chop bell peppers and onion.

2. Thread shrimp onto skewers. Lightly brush with olive oil.

3. Heat oil in a large paella pan or large high-sided skillet over medium heat. Add the bell peppers, onion, mushrooms and garlic and cook stirring until fragrant 2-4 minutes. Stir in broth and salt; bring to a boil. Add quinoa and stir just to combine. Reduce heat to a gentle simmer and cook uncovered for 10 minutes, stir sides in and cook for about 5-10 minutes more until liquid absorbed, stirring every few minutes. Add peas
once liquid is absorbed, stirring in gently.

4. While quinoa is cooking place the skewered shrimp, mussels and
salmon on the grill. Grill the salmon for about 3-5 minutes per side, chop into chunks and place in large bowl. Grill the shrimp until firm and pink, 1 to 2 minutes per side, remove from the skewers and place in bowl with salmon. Grill the mussels until their shells pop open, 4-8 minutes total. (Discard any mussels that don’t open.) Set aside.

5. When the quinoa is done, remove from the heat, and add the seafood plus any accumulated juices over the rice, add mussels on top and sprinkle with fresh cilantro.

Serves appx. 8

Enjoy ✌

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Roasted Cauliflower Lemon Pie

 

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Yummy fall savoury cauliflower pie. Recipe as follows➡

Serves 4-6

For the roasted cauliflower:

•1 medium-large cauliflower, chopped into florets
•2 tbsp extra virgin olive oil
•½ tsp sea salt

For the crust:

•¼ Cup toasted walnuts
•¼ Cup rolled oats
•½ tsp baking powder
•½ tsp sea salt
•1/8 tsp fresh ground pepper
•1 Cup whole spelt flour
•3 Tbsp. extra virgin olive oil, plus extra to oil the pan
•2 Tbsp. unsweetened almond milk

For the filling:

•2 Tbsp. extra virgin olive oil
•2 medium onions, finely sliced
•5 garlic cloves, finely chopped
•½ tsp sea salt
•1/8 tsp ground turmeric
•3 tbsp freshly squeezed lemon juice
•¼ Cup unsweetened almond milk
•Fresh ground pepper

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➡Directions:

1. To roast the cauliflower, preheat the oven to 400ºF. Line a large, rimmed baking sheet with parchment paper.
2. Toss the florets in olive oil and salt, then arrange evenly on the tray and roast for 20 minutes. Turn each floret over and return to the oven for 10 minutes, or until the florets are browning.
3. Remove from the oven and set aside to cool while you make the crust.
4. To make the crust, reduce the oven temperature to 350ºF. Lightly oil a 22cm tart tin with a removable bottom or pie pan and set aside.
5. Place the walnuts, oats, baking powder, salt and pepper in a food
processor and blend until coarsely ground. Transfer to a bowl, add the spelt flour and mix well. Drizzle in olive oil and mix until evenly distributed. Add the almond milk and mix again. The mixture should hold together when squeezed but not stick to your hands. Add a little more almond milk if it’s too dry.
6. Press evenly into the prepared tin, or roll out if using pie pan,
trimming excess pastry from the edges. Prick with a fork and bake for 15 minutes. Remove from the oven and set aside.
7. To make the filling, warm the oil in a frying pan over a medium heat. Add the onions and sauté for 5 minutes or until lightly browned. Add the garlic and cook for another 5 minutes.
8. Turn the heat down low, add the salt, and continue cooking for another 10 minutes, or until caramelized.
9. Stir in the turmeric, remove from the heat and transfer into a food processor. Add a quarter of the roasted cauliflower, the lemon juice, almond milk and a large pinch of black pepper. Blend until smooth and creamy, scraping the sides as necessary.
10. Spread into the prebaked tart shell and arrange the remaining
cauliflower on the top. Bake the tart for 30 minutes.
11. Remove from the oven and allow to cool for 15 to 20 minutes before serving.

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Pork Roulade

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This pork roast turned out delicious! It’s like a pork loin stuffed with olive tapenade, so good!

I did a roulade (roll cutting) but you could always slice in half or pound it down and stuff it that way.

Here’s the recipe

Ingredients:

Pork loin (appx. 2-3lbs)
•4 Cups baby spinach
•3 garlic cloves
•10-12 large kalamata olives, pitted
•1Tbsp oregano

Directions:

Blanch your spinach and set aside to cool/drain. Preheat oven to 350°F.

Slice your pork loin how you wish, here is a good video for roll cutting or butterflying your loin.

In food processor pulse spinach, garlic, olives and oregano until you have fine chunky mixture. Make sure your spinach is well drained.

Spread mixture onto cut loin and roll.

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Tie together with baking string to get tight roll. Sprinkle seasonings as you wish (salt, pepper, onion powder, oregano, ect.)

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Place roast on parchment lined (optional) baking dish, cover and bake for 30 minutes. After 30 minutes uncover and bake for another 20-30 minutes.

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Let rest for 5 minutes before slicing. Remove twine and slice.

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Enjoy with side of choice.

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I served mine with a fresh kale salad and roasted root veggies. Enjoy!

Yields: 6 servings

Coconut Chicken Nuggets with BBQ Sauce “Paleo”

These are by far the best chicken nuggets I have ever had! This recipe is a must try. Prepare the BBQ sauce first.

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Nugget Ingredients:

  • 1 Pound ground chicken
  • 1 Egg yolk
  • 1 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 cup + 1/2 cup almond flour (or preferred flour)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup coconut oil
  • Salt & Pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. In bowl combine 1/4 cup flour, 1/2 cup coconut and salt & pepper, mix to combine.
  3. In separate bowl combine the ground chicken, 1/2 cup flour, onion powder, garlic powder, egg yolk and salt & pepper. Mix well until everything is incorporated.
  4. In sauté pan, melt coconut oil on medium heat. Take about 2Tbsp work of chicken mixture and form into a nugget and then coat with the coconut and almond mixture. Repeat with remaining chicken. You should make about 15-18 chicken nuggets..
  5. In small batches place nuggets into heated coconut oil and cook on each side for about 3-4 minutes.
  6. Transfer nuggets to a parchment lined bake pan and place in oven for 4-5 minutes to allow chicken to cook through. Repeat with remaining nuggets.

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“BBQ” Sauce Ingredients:

  • 3/4 cup fresh orange juice
  • 2Tbsp apple cider vinegar
  • 1 sm. 156ml can organic tomato paste
  • 4Tbsp shallots, minced
  • 4 cloves garlic, minced
  • 1/2tsp mustard powder
  • 1/2tsp paprika
  • 1/2tsp salt
  • 1/4tsp pepper
  • 1Tbsp coconut oil

Directions:

  1. Heat coconut oil in sauté pan over medium heat.
  2. Place minced shallots and garlic in sauce pan until soft.
  3. Stir in remaining ingredients and simmer over low heat for 15-20 minutes.
  4. Let cool if desired.

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Duplicated many times more 👇🏽👇🏽

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👇🏽While on Keto