Mediterranean Style Stuffed Fish

Ingredients

• 1-3lbs mild white flesh fish (whole or sectioned)
• Olive oil
• Salt & pepper
• dried oregano
• 2 whole lemons
• 5 cloves of garlic
• small bunch of Italian flat-leaf parsley
• 2 stalks of scallions
• 1/2 red onion, chopped
•  1 small bunch dill
• 1 small bunch thyme
• 1 tablespoon of small capers

Instructions

1. Preheat oven to 325 degrees
2. Add a bit of olive oil to baking dish
3. Season fish with salt, pepper, dried oregano and 2 cloves of chopped garlic
4. Slice lemon into moon shapes and layer within the cavity of whole fish or in between between two pieces of layered fish
5. Add some of the onion and a few sprigs of the thyme
6. In another bowl add the remaining chopped herbs (garlic, parsley, scallions, dill, and 1/2 tsp dried oregano)
7. Next add in the juice of 1/2 lemon and 1 tablespoon of capers
8. Pour in 3/4 cup of olive oil and then mix together to form a sauce
9. Spoon about half of the herbed dressing over the fish and save the other half for extra when serving
10. Bake fish in oven for about 30 minutes or until opaque and flaky

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Peruvian Chicken with Green Sauce

Pollo de Brasa also known as Peruvian Chicken is one of my personal favorites, so I decided to recreate this recipe at home! Serve with a side of the traditional Aji Verde (green sauce), and a side salad. The key to getting these traditional peruvian flavors are the use of the Aji Panca and Aji Amarillo pepper pastes that can be found in many hispanic food sections or ethnic food stores. However these recipes can be made without them, and I’m sure will still taste wonderful even if you can’t track these peppers down.

 Ingredients 

• 2 teaspooons paprika
• 2 teaspoons of salt
• 1 teaspoon black pepper
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 4-5 cloves of garlic
• 2 tablespoons aji panca paste
• ¼ cup dark beer
• 1 teaspoon balsamic vinegar
• 3 tablespoons olive oil
• juice of two limes
• 3-4 pound whole chicken or quartered

Directions

1. Blend all ingredients (but the chicken) in a food processor until smooth.
2. Rub marinade onto meat and then refrigerate for several hours or overnight.
3. Heat oven to 475 degrees and add 1 cup of water to roasting pan. Roast chicken for about 30 minutes. Then tent with foil and cook for about 15 minutes more, or until juices run clear and the thickest part of meat reaches internal temperature of at least 165 degrees.

Aji Verde// Green Sauce (Optional)

• 1-2 whole jalapeño chilies, roughly chopped
• 1 tablespoon aji amarillo pepper paste
• 1 cup fresh cilantro leaves
• 2 medium cloves garlic
• 1 green onion, chopped
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 teaspoons fresh juice from 1 lime
• 1 teaspoon distilled white vinegar
• 1 tablespoon extra virgin olive oil
• salt and freshly ground black pepper

Add all ingredients to food processor and blend until smooth. Sauce will thicken a bit as refrigerated.

 

Moqueca Fish Stew

Moqueca is a stew made with veggies, coconut milk, spices and fish. Try out this hearty traditional brazilian dish for something different and delicious. 

Ingredients

• Firm whitefish (cod or halibut/ 1.5-2lbs)
• 3 cloves garlic
• 4 tbsp lime
• salt and pepper
• 2 tbsp olive oil (traditionally palm oil)
• 1 cup chopped yellow onion
• 1/4 cup green onions
• 1 tbsp paprika
• pinch of red pepper flakes
• 1 large bunch of cilantro
• 1 14oz can of coconut milk

Directions

1. Add olive oil to pan and then add
   onions, peppers, paprika, red pepper flakes, salt and pepper and cook until softened.
2. Next add the tomatoes and onion greens and bring to simmer for a few minutes.
3. Stir in the cilantro and then remove about half the veggies to make room for the fish. Layer the fish over the veggies and then spoon the other half back on top of the fish.
4. Next pour the coconut milk over the the fish and veggies and bring to a simmer for 15 minutes.
5. Add extra seasonings as desired and serve with a side of rice.

Chimichurri Sauce

An argentinian dish, chimichurri adds robust flavor to whatever dish you choose to eat. Traditionally served with steak or other meats, it is also great on all sorts of veggies or even sandwiches!

Chimichurri Sauce 

• 1 cup lightly packed parsley
• 3-5 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp chili pepper
• 2 tbsp fresh oregano leaves
• 2 tbsp shallot
• 3/4 cup olive oil
• 3 tbsp red wine vinegar
• 3 tbsp lemon juice

Blend in food processor until smooth and serve over meal of choice!

Southwestern Turkey Burger

No one wants to eat a dry boring turkey burger! Spice it up with this recipe that uses roasted red pepper and cilantro to add an extra kick. Topped with mashed avocado and spices, a little bit of tomato, and then wrapped in lettuce, we have ourselves a bbq winner right here!

Ingredients

• 1lb ground turkey
• ½ cup roasted red peppers, chopped
• 1/3 cup fresh cilantro, chopped
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp garlic powder
• juice from one lime

Instructions

1. Mix ground turkey with remaining ingredients and form into four round patties.
2. Grill, cook on skillet, or freeze (for up to three months) until ready to use.
3. For skillet; add a bit of olive to pan to ensure burger does not stick.
4. Cook burger over medium heat for five minutes, and then flip it and cook for another five minutes until the internal temperature reads 165° and the meat is no longer pink.
5. Sub lettuce for a bun and top with favorite likes avocado, tomatoes, onions or sauces of choice.

Shrimp Ceviche

Red Pepper stuffed with Shrimp Ceviche, a perfect Mexican appetizer or side dish for a light summer meal.

Ingredients: 

• 2 limes, squeezed
• 1/2 to 1 pound of raw shrimp, peeled and deveined
• 1/2 cup chopped onion
• 1/3 cup chopped fresh cilantro
• 1 cup diced peeled cucumber
• 1 cup of diced tomatoes
• 1/2 cup of homemade or organic ketchup
• 1 tablespoon of hot sauce of choice
• 2 tablespoons olive oil

Directions

1. Combine water and a pinch of salt in a saucepan, and bring to a boil.
2. Add the shrimp, turn off heat and let sit for about 3 minutes until cooked.
3. Drain shrimp and let cool before transferring to small bowl
4. Add the lime juice to the bowl of shrimp, cover and place in refrigerator for about an hour.
5. Meanwhile dice tomatoes, cucumber, cilantro and onion and toss with ketchup, hot sauce, & olive oil
6. Combine both bowls together
7. Serve immediately or refrigerate for up to 2-3 days

(Optional add ins – cubed avocado, red pepper – seeded, cap removed & stuff with ceviche)

Gazpacho

Hot days call for refreshing meals, like this yummy cold soup! Loaded with veggies and and a dollop of avocado yogurt sauce, this recipe will not disappoint. 

Ingredients:

• 1 quart of chilled tomato juice
• 1 cucumber peeled, seeded and diced (about 1 cup)
• 2 cups diced fresh tomatoes
• 1/4 cup finely chopped scallions
• 1 garlic clove, minced or pressed
• 1/4 cup lemon juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh basil
• 2 tablespoons ground cumin
• 1 teaspoon salt
• Hot sauce

Directions:

1. Combine all ingredients and chill for at least an hour (tastes better as it chills longer).
2. I also combined 1/2 cup coconut yogurt and 1/2 avocado into a food processor to create a cream to add on top of soup when served

Creamy Thai Slaw

It’s BBQ season! Here’s a great dairy free cole slaw recipe that uses a nut based sauce instead of coating your veggies with heavy dressing. Perfect as a side or as an add in for lettuce wraps or spring rolls (Adapted from Thug Kitchen).

Sauce

• 3 tbsp almond butter
• 1 tbsp fresh ginger
• 2 tbsp warm water
• 3 tbsp apple cider vinegar
• 1 tablespoon honey
• 1.5 tsp Tamari (gf soy sauce)
• 2 tablespoons olive oil
• hot sauce to taste

Slaw

• 3 cups sliced cabbage (red)
• 3 cups sliced cabbage (green)
• 1 carrot thinly sliced
• 1/3 cup thinly sliced green onions

Instructions

1. Add almond butter, honey and chopped ginger into to a small bowl.
2. Mix in warm water until smooth.
3. Add in apple cider vinegar, Tamari and olive oil.
4. Pour mixture over vegetables and mix well.
5. Add hot sauce to taste

Crab Stuffed Portobello Mushroom

Ingredients

• 4 portobello mushrooms
• 1 cup crabmeat
• 1 egg, beaten
• 2 tbsp of almond flour
• 2 tbsp raw onions, chopped
• 2 tbsp parsley, chopped
• 2 tablespoons of melted coconut oil or olive oil
• 1 tbsp old bay
• salt and pepper to taste

Directions

1. Preheat the oven to 400°F.
2. Remove the mushroom stems, scrape out the dark gills, pat dry.
3. Place mushrooms on lined baking sheet.
4. Combine the crabmeat, egg, almond flour, onions, parsley, 1 tablespoon of oil, and old bay.
5. Fill each mushroom cap with the crab mixture.
6. Drizzle mushrooms with the extra tablespoon of oil.
7. Bake for 20 minutes until top starts turning lightly brown

 

Dark Chocolate Coconut Chia Pudding

I had a wicked sweet tooth so I decided to make some dark chocolate chia pudding topped with coconut whipped cream, blackberries, dark chocolate and coconut flakes. (Adapted from Stupid Easy Paleo)

Ingredients

• 14 oz can organic coconut milk
• 2 oz dark chocolate, chopped
• 1 tablespoon cocoa powder
• 2 teaspoons cinnamon
• 5 tablespoons chia seeds
• 2 teaspoons vanilla extract

Instructions

1. In a saucepan over medium heat, combine the coconut milk, chopped dark chocolate, cocoa powder and cinnamon until completely melted.
2. Turn off the heat and stir in the vanilla extract and the chia seeds while continuously whisking until mixture thickens.
3. Pour into serving cups and refrigerate for at least an hour until thick.