Tag Archives: goodeats

Pan Seared Cod

Trader Joe’s is my go to spot for frozen fish. They have a wide selection and great prices on quality fish. This week I picked up a couple of cod fillets for dinner which i served over a fresh salad with spring mix, avocado, tomatoes, onions  peppers, cucumbers, and sautéed portobello (however they are great served alone as well)!



  • 2 cod fillets
  • 4 tablespoons olive oil
  • 1 1/2 tablespoons chopped flat-leaf parsley
  • 1 large garlic clove, peeled and minced
  • 2 teaspoons minced shallots or onions
  • ½ teaspoon Annie’s Mustard (or other paleo brand of mustard)
  • 1 tablespoon almond flour
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and pepper to taste


  1. Stir together 2 tablespoons of olive oil, parsley, minced garlic, shallots, mustard, almond flour, and lemon juice.
  2. Season the fillets with a bit of salt and pepper, and heat remaining oil in a skillet.
  3. Cook fish for 4 minutes and then flip fillet and cook another minute.
  4. Spoon sauce over the top of each fillet and continue cooking for another 5 minutes or until fish is opaque in the center and flakes easily.

Baked Egg Portobello Mushroom

Who says that eggs are only a morning food?! I am a huge fan of breakfast food at all times of the day. Try out these baked egg portobello mushrooms with organic chicken sausage and sundried tomatoes for a healthy and yummy meal!



  • 2 large Portobello mushrooms
  • 1-2 links sausage of choice (I used Bilinski’s organic sweet apple chicken sausage)
  • 1 tablespoon sundried tomato
  • 2 large organic eggs
  • salt, pepper, garlic powder
  • olive oil
  • rosemary & parsley sprinkled on top
  • side of avocado and red pepper flakes


  1. Preheat broiler and line a baking sheet with foil.
  2. Rinse, remove cap and scoop lining from inside of mushroom.
  3. Rub some oil on the back and front of mushroom caps and sprinkle with salt, pepper and garlic powder as desired.
  4. Broil 5 minutes on each side, or until tender.
  5. Remove from oven and dab up excess water from inside of mushrooms.
  6. Switch oven from broil to bake, setting temperature to 400 degrees F.
  7. Break an egg into each mushroom and set timer for 10 minutes.
  8. While baking, cook broken up sausage and chopped sundried tomato in frying pan until it’s a little crispy.
  9. After the timer is up, sprinkle the sausage tomato mixture on top of the eggs and bake for an additional 3- 5 minutes or until the egg whites are cooked
  10. Remove tray from oven and garnish mushrooms with parsley and rosemary
  11. Serve with side of avocado and red pepper flakes or a nice side salad

Honey Sesame Chicken (Crock Pot)

My roommate and I had a craving for some Chinese food so instead we went to the store and picked up organic chicken and some simple ingredients to throw together in the crock pot! This chicken turned out simply delicious, and isn’t it that much tastier knowing exactly what ingredients are going into your meal?


Ingredients (10 mins prep, 4 hours on low)

  • 8 chicken drumsticks, or meat of choice
  • 1 cup honey
  • 1/2 cup coconut aminos (paleo sub. for soy sauce)
  • 1/2 cup diced onion
  • 1/4 cup organic ketchup
  • 2 tablespoons vegetable oil or olive oil
  • 2 cloves garlic, minced
  • salt and pepper
  • 1/4 teaspoon red pepper flakes
  • 4 teaspoons arrowroot powder dissolved in 6 Tablespoons water (paleo sub. for cornstarch)
  • 1/2 tablespoon (or more) sesame seeds
  • 3 scallions, chopped


  1. Lightly season both sides of chicken with salt and pepper, put into crock pot.
  2. In a medium bowl, combine honey, coconut aminos, onion, ketchup, oil, garlic and pepper flakes.
  3. Pour over chicken.
  4. Cook on low for 4 hours.
  5. Remove chicken from crock pot, leave sauce.
  6. Dissolve 4 teaspoons of arrowroot powder in 6 tablespoons of water and pour into crock pot.
  7. Stir to combine with sauce.
  8. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
  9. Sprinkle with sesame seeds and chopped scallions and use extra sauce on a side of mixed veggies.

Whipped Coconut Cream Pie

In honor of St. Patrick’s day I was looking to make a Paleo dessert with something green! So I found a recipe for this fairly simple Coconut Cream Pie with a yummy fresh mint sauce. I went to the store and bought two cans of Goya Coconut milk not realizing that Goya has preservatives in it that prevents the cream from naturally separating from the water. So after attempting to make the whipped cream once to no avail, I headed back to the store and bought Thai Kitchen Organic Coconut Milk. This one worked perfectly. I was able to drain the water and scoop out the cream to whip with no problem. Use the whipped cream to make this pie recipe, or even pair it with fresh fruit for a different dessert.


Whipped Coconut Cream 

  1. Cream from two cans of full-fat coconut milk (Thai brand, chilled overnight to ensure it is seperated)
  2. 1 teaspoon vanilla
  3. 2 teaspoons honey
  • Mix with electric mixer for about a minute.
  • Chill in the fridge.

Chocolate Coconut Crust

  1. 1/2 cup soft pitted dates (about 10 large dates)
  2. 1 cup shredded unsweetened coconut
  3. 2 tbsp cocoa
  4. 1 tsp vanilla extract
  5. pinch of sea salt
  • Add to food processor and Puree until it begins to form clumps.
  • Press the crust into a 7” spring-form pan or a cake pan around the same size

Mint Sauce

  1. 1/2 cup packed fresh mint leaves (or fruit of choice for a fruit sauce)
  2. 1/4 cup honey that has been warmed to make it liquify
  3. 2 tsps lemon juice
  4. 1 tsp vanilla extract
  • Puree in food processor for a few minutes.

When the whipped coconut cream is chilled take it out and whip it again for about 20 seconds. Add it to the crust & return to fridge before adding the mint. When adding mint, swirl the puree a bit on top of the coconut (you can use a spoon to make this easier). Then cover pie and place in the freezer for an hour or so until ready to serve. Save some mint sauce to use as extra topping when serving.


Cauliflower Couscous

Cauliflower is one of those veggies that everyone overlooks because it can be a little bit bitter and underwhelming when simply steamed. However this vegetable is also super versatile creating loads of tasty dishes that deliver tons of health benefits. Known to help ward off cancer and heart disease, cauliflower contains Glucosinolates (sulfur containing compounds that may lower your risk of cancer), Sulforaphane (provides cancer-fighting functions, improves blood pressure and kidney function) & Allicin (may reduce the occurrence of stroke and heart disease), along with vitamin C, folate and various other vitamins and minerals!

I found a super simple recipe to make cauliflower couscous or rice where you simply use a food processor to break up the pieces and then steam it in a pot. Believe it or not it is delicious and a great Paleo side dish instead of the typical grain.


  1. Use food processor to break up pieces of cauliflower into either rice or couscous sided granules
  2. Chop 3-4 green onions in food processor and add to cauliflower granules for a bit of extra flavor and color
  3. Heat oil in a pot and add the cauliflower, salt and pepper over low temperature
  4. Let steam for 5 minutes or until desired consistency and serve




Veggie Avocado Omelet

My go to meal are organic eggs, they are so easy to make and versatile, that it is hard to get too bored of this staple food. One egg has only 75 calories and a whopping 6-7 grams of protein, leaving you filled through out the day. Not only this but eggs also have 13 essential vitamins and minerals, all nine amino acids, Vitamin D, B12, selenium, choline, phosphorous and riboflavin.

I decided to make an easy omelet with some ingredients I had on hand. Instead of using cheese, I mashed up an avocado and added some spices for a bit of a zesty flavor. Great for breakfast or dinner and add any variations of veggies you have on hand!



Ingredients: (Personal Size Omelet)

  • 3 eggs (1 whole egg & 2 egg whites)
  • ½ tomato
  • ½ cup steamed broccoli
  • diced onion
  • ¼ mashed avocado
  • Paprika, Salt, Pepper & other spices




Kiwi Pineapple Smoothie

Kiwi Pineapple Smoothie (2 Servings) 

I saw a sale on some kiwis so I brought a bunch of them home to eat! I almost forgot just how delicious they are & super nutritious. Kiwis have more vitamin C than oranges, along with Vitamins K, E, Potassium, Fiber, copper, manganese & folate. They give you the antioxidants your body craves & will help keep you looking younger and feeling healthier! So I decided to make a tasty Kiwi Pineapple Smoothie and pair it with a hardboiled organic egg for breakfast 🙂


Blend together:

  • 2 Kiwis
  • 1 /2 cup of Pineapple
  • 1 Banana
  • 2 Tblsp Flaxseed Meal
  • 3/4 cup Almond Milk
  • 1 Cup Ice

Mashed Sweet Potatoes


Mashed Sweet Potatoes with Caramelized Shallots


  • 4 – 6 sweet potatoes, peeled and cut into chunks
  • 1 tblsp coconut oil
  • ½ cup coconut milk or other non-dairy milk
  • 2 tblsps maple syrup
  • Salt and pepper as needed


  1. Boil potatoes until tender, about 20 minutes
  2. Add coconut oil
  3. Use emersion or hand blender to mash potatoes while slowly adding milk
  4. Sweeten with syrup and season with salt and pepper as desired

Optional Topping: 

  • Chop 3 Shallots
  • Heat 2 Tablespoons Coconut oil in a medium skillet over low heat.
  • Add Shallots to the pan, & cook for several minutes
  • Sprinkle some sugar or add a bit of maple syrup to the shallots & continue cooking until golden