Cilantro Lime Chicken

This recipe tastes like summer!  : )  This is from Paleo Girls.

Ingredients:

4 boneless skinless chicken breasts
1 large lime
2 Tbsp chopped fresh cilantro
1 Tbsp ground coriander
1 tsp ground cumin
2 tsp sea salt
1/2 tsp freshly ground black pepper
3 Tbsp extra virgin olive oil
Zucchini-as many as you want

1. Preheat oven to 375.
2. In a small bowl, combine the coriander and cumin, sea salt, and pepper. Coat the chicken with the oil and season both sides with the spice mixture.
3. Slice zucchini in half lengthwise and season with olive oil and garlic salt and pepper. Set aside.
3. Saute the chicken on medium-high heat for 5 minutes on each side.  Transfer to casserole dish and add zucchini. Bake for 20 minutes.
4. Remove from the oven when done, and garnish with fresh-squeezed lime juice and chopped cilantro.
5. If you want to add a little brown color to your zucchini, when they come out of the oven return them to the pan for a couple minutes.

Baja Halibut Filets

This was on our Foodee blog and it led me over the CrossFit Santa Cruz Central's recipe section.  This was super easy and really delicious.  The original recipe had cod but halibut was on sale at Whole Foods. : )  I removed the jalapeno and tomatoes and substituted in a can of rotel tomatoes with green chilies.  I also did not have any chipotle seasoning so I subbed in chili powder and it worked great.

Ingredients:

4-6 halbut/cod filets

1/2 Red onion, finely chopped

6 cloves garlic, minced

1 Tbsp coconut oil

1 small can rotel tomatoes

1 avocado, diced

1 Bunch fresh cilantro

2 Tbsp lime juice

2 Tbsp tequila (fresh from Mexico!)

2 tsp chili powder

1 tsp black pepper

Pinch sea salt

1. Preheat oven to 350 degrees.
2. Season fish filets with chili powder, ground black pepper, and salt. Heat coconut oil in a heavy skillet. Quickly brown fish, about 2-3 minutes on each side.

3. Place in a baking dish, and put in the oven. Bake for 10 minutes.
4. Deglaze the fish pan with lime juice (scraping loose all the tasty bits). Add onions and garlic to pan. Saute until soft, and liquid is almost gone from pan.
5. Add the tequila, mix well and pour saute mixture over fish filets.  Continue baking for their remaining time. Combine tomatoes/chilies, avocado and cilantro. When there is about two minutes left for the fish, add the tomato mixture over the top and serve!

Shrimp & Groots

I found this on Health-Bent thank to our Foodee blog.  This does not taste like grits - it tastes WAY better!

Ingredients:

1 lb peeled, deveined shrimp
2 medium sized celery roots
1/2 c chicken, beef or veggie stock
6 slices bacon
1/2 onion
2 gloves garlic
1 T tomato paste
1 T chili garlic sauce (any other hot sauce will do)
2 oz cheese (optional)
1 T minced thyme
Salt and pepper

1. Cut the ends off the celery roots and slice the skin off. Slice the root into 1/3s, then rotate and slice into thick sticks, then slice into rough squares. Toss the roots into a pot of salted water and boil until softened, about 10 minutes.
2. Cook bacon in a saute pan. Once it’s browned, remove the bacon and crumble.
3. Add the onion and garlic to the pan. Saute until softened, about 6 minutes.
4. Add the shrimp, tomato paste, thyme, crumbled bacon and hot sauce. Cook until the shrimp have turned pink.
5. Get out your blender and place the cooked roots inside, along with the stock, cheese and 2 T of bacon fat from the saute pan. Pulse until you reach a smooth consistency. Stir it around and/or add more stock if the mixture isn’t cooperating. Salt and pepper to taste.
6. Serve shrimp over groots with sauce : )

Taco Salad

Have you ever read the taco seasoning packets?  There are lots of ingredients in there that I am pretty sure are chemicals and that I cannot pronounce so they should not be going into my body.  I love this recipe from She Cooks so you can make your own seasoning.  Now you know exactly what you are eating!

Ingredients:

1 lb lean ground beef/ground turkey/chicken
1 onion, chopped
2 Tbsp seasoning mix (below)
2/3 c water
Mixed greens/arugula

Optional ingredients:
Tomatoes, chopped
Shredded cheese
Avocado, chopped
Salsa (check ingredients to make sure you do not have any with sugar)
Guacamole

Seasoning Mix

4 Tbsp chili powder
3 Tbsp ground cumin
2 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp paprika
1 tsp dried oregano
2 tsp black pepper
2 tsp sea salt
1/2 tsp cayenne powder

Combine all seasoning ingredients and store in an airtight container for six months.  This makes a lot of seasoning so now whenever you need a quick healthy meal, just grab some meat, add the seasoning and toss with mixed greens.

1. Brown meat in a large skillet over medium-high heat. When meat is almost cooked through, add the chopped onions and cook until meat is cooked through and onions are translucent.
2. Add seasoning mix and water. Simmer for 20 minutes.
3. Spoon seasoned meat over mixed greens and add any optional ingredients you like.

Bacon Bok Choy

Happy Birthday Chad!!!

We love bacon and bok choy so why not put them together?  I found this recipe where I could put two of our favorite things together and it did not disappoint.

Ingredients:

4 slices bacon, chopped
2 pounds baby bok choy
1 tsp olive oil
1/2 small red onion, chopped
1 tsp red pepper flakes
1 tsp minced garlic salt to taste

1. Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet.
2. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
3. Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot.