My weekdays are ridiculously busy. I get home from clinical/school, quickly ready by books & supplies for the next day, knock off any homework in pockets of time I find between making dinner and putting kids to bed, make lunches, make dinner, clean the kitchen, hit the gym, shower, finish any homework, and get to bed by 9 or 10.
Have I mentioned that I started the kids on chorebuster.net? Well I did and IT’S WORKING (OMG!) and I am LOVING having the help around the house. Plus bonus: they will grow up to know how to take care of themselves. I wish I had done this years ago.
You will need:
- 4-5 tilapia fillets – fresh or thawed from frozen
- 3/4 cup unsweetened coconut
- 1/2 cup coconut flour
- 3 eggs
- sea salt, to taste*
- Broccoli, cut into florets
- Garlic salt
- coconut oil
- butter, to taste
Heat about 3 tbsp of coconut oil in a skillet (medium-medium/high heat), and another 1 tbsp in a wok or another pan. Throw the broccoli florets in that second pan/wok on medium heat.
In one shallow bowl, crack the 3 eggs and whisk them up with a fork. In another shallow bowl, mix the coconut flour & shredded coconut.
Dip each fillet into the egg, then into the coconut “batter”, and get them in the pan to fry. They take only a few minutes on each side – until the coconut ‘”batter” has browned. Once you’ve flipped them the first time, sprinkle them with sea salt (optional).
One your broccoli is done, sprinkle with garlic powder – your choice. I found out tonight that my oldest actually *likes* broccoli done this way.
Try not to eat all 5 fillets. They are insanely delicious.
I would have had a picture of my plate but uh… *burp*
I’m heading to my sister’s place tonight for a girl’s night, and this is the first time I’ve stayed somewhere overnight since D & I started paleo.
We always do a potluck on these girl’s nights, and I had to really think through what I have to bring in order to still feel okay in the morning (plus pack a breakfast instead of hitting Tim Horton’s.)
The last time I was at a party, I had cake. I came home and my head was absolutely buzzing because of the sugar overload. (It was REALLY good homemade cake though and TOTALLY worth it. I still think about that cake. Is that sad?)
Anyway, I made some chicken wings with a dry rub (I’ll post that recipe soon), and this little dessert that I’ve brought to parties before. Last time I made this, we used macadamia nuts, but this time, I thought I’d grab my favorite: pecans.
You will need:
- your favorite brand of dark chocolate, melted (try to avoid stuff with added sugar/chemicals/canola oil/etc.)
- cooked bacon, crumbled (the crispier the better, obviously)
- nuts of your choice – pecans, in this case
- sea salt, to taste*
This is so ridiculously easy, you’ll love it.
Melt the chocolate (I used the microwave – easy). Spread it on a cookie sheet that is covered with wax/parchment paper. Sprinkle the bacon, nuts and sea salt on. Gently press the top ingredients into the chocolate.
Stick the tray in the freezer until the chocolate is solid again. Use a butcher knife to cut it up, throw it in Tupperware and watch it disappear in the car on the way to your sister’s house.
The combo of chocolate and salty bacon and nuts? Orgasmic.
*Sea salt can be ridiculously expensive – at least in Canada. I found if you go to the section of the store where they sell kosher foods, you can pick up kosher salt for WAY cheaper, and it’s the same thing.
paleo snack chips and guacamole
One of the things I miss the most from my former way of eating, is chips and dip.
D & I have always made our own guacamole and salsa, but we used to default to good ol’ tortilla chips and we just don’t eat those anymore, so when I originally made this recipe, it was a slight flop. Today I may have improved upon it.
- one sweet potato, sliced thinly
- 4-6 tbsp coconut butter, depending on the depth of your wok
- one avocado, peeled & mashed
- juice of one lemon
- garlic powder
So while you’re letting the coconut oil heat up in a wok (medium-high heat), slice up the sweet potato (peeled or unpeeled, your choice).
Fry pieces about half a potato at a time, flipping them every so often. Lay them on paper towel once they are nice and brown. Sprinkle with a little salt if you so desire.
While you’re frying up the sweet potato, mash up your avocado, add the juice of half a lemon and garlic powder as you like it (I like it strong, D prefers adding salsa instead)
I’ve tried doing these sweet potatoes in the oven, but they always seem to turn out floppy or burnt. Frying them in healthy coconut oil is ridiculously good, and guilt free! Enjoy.