Quick Paleo Dinner: Coconut Crusted Tilapia & Garlic Broccoli


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*



Paleo Comfort Food: Chicken Soup


Yesterday my youngest son was under the weather, and I thought his favorite homemade soup would at least get some nutrients into him.

Because we’d spent the morning at the hospital, I had to rush it to get this on the stove for lunch. Little tummies can be impatient, dontcha know.

So I grabbed a rotisserie chicken at the deli – ours is great because they only use chicken, salt and spices. Nothing else. LOVE that.


What you’ll need:

  • 6 cups chicken, diced
  • 3 stalks celery, diced
  • 4 large carrots, diced
  • 1 cooking onion, diced
  • 4 cloves garlic, minced (a note – do NOT buy garlic pre-minced unless you know the source. That stuff from China is grown is horrible conditions, often with sewage runoff. If you can avoid all foods from China, please please do.)
  • 1 tbsp coconut oil
  • 1 tbsp grass-fed butter
  • 2 cups frozen or fresh peas
  • 10-12 cups water
  • fresh parsley (if you can get it)
  • salt & pepper to taste


Spice mix:

1 tbsp each of:

  • tumeric
  • dried basil (fresh is better, if you can get it – then use it!)
  • oregano
  • paprika


Start the mirepoix by┬ásauteing┬áthe carrots, celery, onion in the coconut oil & butter. Using both kinds of fats brings out the flavour in the veggies. (If you’re new to Paleo, like I am, getting over the fear of fats is daunting, I know. But this is the perfect blend for this recipe.) Yum.


Add the garlic, chicken, water, peas, spices, salt & pepper and parsley. Stir it up, bring it to a boil, then simmer it for at least 45-60 minutes.


It may not look like much. I mean, it’s chicken soup, big whoop. But DAMN GIRL, it smelled and tasted AMAZING.