Green Smoothie

I'm back on the juicing/smoothie kick since Amber recommended the movie "Fat, Sick & Nearly Dead" (gotta watch that documentary if you haven't!!) Anyway, made this today & didn't want to forget the ingredients I used.  Very healthy & tasty!

Blend the following ingredients in juicer or mixer (I'm using a Vitamixer) 

1C unsweetened vanilla coconut milk

a small cup of ice cubes

1 peeled banana

1 apple cored (but with peel on)

large handful of fresh spinach leaves

a handful of fresh blueberries

Blend & serve! 

Cornmeal Crusted Tilapia w/Avocado Cream Dipping Sauce

Another great recipe from Clean and Delicious website! The avocado sauce was the key!! Soo yummy! Also the directions said to make avocado cream first so you're ready to eat when fish is done!



Ingredients:
1lb tilapia (4-6 filets)
2 eggwhites
1 C ground cornmeal
1 TBS paprika*
1/2 tsp cayenne pepper* (I used McCormick's Southwest Sweet n' Smoky spice instead of these 2)
S&P to taste

Avocado Cream:
2-3 small avocados
2 TBS plain Greek yogurt
juice from a lime (or lemon juice...I used a bit of both)
pinch of salt (I also added garlic salt)

Directions:
Avocado Cream:  Peel & pit avocados & cut into chunky pieces. Place in a mini food processor (I used a blender) along with all other ingredients. Blend everything together until you have a nice creamy sauce--play with texture by adding more or less yogurt and/or a bit of milk or water. Set aside until ready to serve.

Tilapia:
1. Combine cornmeal & spices in a wide dish--place egg white in another.
2. Season tilapia filets with s&p, dip them in the egg whites, then dredge in cornmeal mixture.
3. When fish is seasoned & coated, heat olive oil in a large non-stick skillet on medium-high heat.
4. Right before placing fish into hot pan, lightly mist each one with cooking spray (this will ensure even browning w/o having to add too much oil in the pan) place in pan "sprayed side" down.
5. Mist the opposite side of fillets while they're cooking--after a few minutes, flip the fish & cook for another few minutes or so. You're looking for the fish to cook through while having a nice crispy, browned exterior.

Serve with avocado cream! I also served with a yummy Sweet Kale salad I got at Costco.

Mini Meatloaves

 

Another paleo friendly one I tried tonight off of www.paleospirit.com.  We don't care for mushrooms so I omitted those & increased the carrots.  I also halved the recipe (plenty for us), and left out the thyme & nutmeg bc I was out - they were still yum.  I used fresh spinach that I just threw in with the onions & steamed for a couple minutes bc I had plenty of fresh on hand.  I served with ketchup bc I thought my kids would like that better, she suggests sugar free marinara.  Sides were the "best ever broccoli" posted earlier & a salad.

• 2 pounds ground meat – mixture of grass fed beef and/or pork and/or veal
• 10 ounces frozen, chopped spinach
• 1-2 teaspoons oil
• 1 medium onion, finely diced
• 6 ounces mushrooms, finely diced
• 2 carrots, grated or finely diced
• 4 eggs, lightly beaten
• 1/3 cup coconut flour
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/4 teaspoon grated nutmeg

1. Preheat oven to 375 degrees F
2. Thaw the spinach, squeeze out the excess water and set aside.
3. Heat a pan on medium heat, add the oil and fry the onions and mushrooms until the onions are translucent and some of the liquid has cooked out of the mushrooms. Set aside to cool.
4. Place the ground meat in a large bowl, add the spinach, carrots, mushroom/onion mixture, beaten eggs, coconut flour and all the spices. Use your hands to combine it well but do not overmix.
5. Fill 18 regular size muffin tins to the top with the meatloaf mixture. (Greasing the tins may be a good idea if the meat you’re using is fairly lean)
6. Cook for 20-25 minutes or until internal temperature reaches 160 degrees.
7. Allow to cool and use a knife to loosen meatloaves from sides of the pan before removing.

Best Ever Broccoli

Bonki encouraged me to post any paleo friendly recipies that I came across so I am going to try to be better about doing that!  It does have a tiny bit of sugar but not enough to make it nonpaleo in my book.  I made this tonight as a side & it really is the best broccoli I've ever had.  I copied & pasted below from  www.benandbirdy.blogspot.com. 

 

1 large head broccoli

3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt (or half as much table salt)
1/2 teaspoon sugar
Lemon wedges, for serving (I keep forgetting this, but I’m sure it would be good)

Peel the broccoli with a sharp paring knife as best as you’re able. The thick peel will keep the broccoli from going fully tender, so you really do want to remove it.

Adjust an oven rack to the lowest position, place a large rimmed baking sheet on the rack, and heat the oven to 500 degrees. Cut the stem off of the broccoli, and cut it into long, ½-inch thick pieces. Cut the rest of the broccoli into long, fairly narrow florets, then put it in a bowl, drizzle it with the oil and toss well until evenly coated. Sprinkle with the salt and sugar, and toss to combine. (The sugar helps it brown, so please don’t omit it.)

Working quickly, remove the baking sheet from the oven. Carefully transfer the broccoli to the baking sheet and spread it in an even layer, placing it flat sides down wherever possible.

Return the baking sheet to the oven and roast until the stalks are well browned and tender and the florets are lightly browned, 9 to 11 minutes. Transfer to a serving dish and serve immediately with lemon wedges (if you remember).

 

 

Baked Buffalo Wings

Got this off that same clean and delicious website. There is a video on that site that shows step by step instructions for most of her recipes; I watched her make these (her videos are also on you tube). The visual aid is helpful. Anyway, these were easy, yummy & paleo friendly! I served them with a salad & we had them for supper but they could also be an appetizer.

Ingredients:
3 lbs chicken wings split (about 16 wings)
1 TBS garlic powder
1 TBS paprika
1 TBS chili pwd
1/2 tsp kosher salt
3/4 C wing sauce

Directions:
1. Preheat oven to 400 degrees
2. Lined a rimmed baking sheet with aluminum foil (for easy clean up) and place a wire rack over the top.
3. Rings wings under cold water & pat dry with paper towels. Use a sharp knife to separate the wing from the drumette right at the joint.
4. Place wings in a large bowl & toss in seasonings (using only 1/2 the wing sauce) making sure all are evenly coated.
5. Place wings on top of wire racking & bake for 20min. Flip wings over & bake for another 15-20min until cooked through.
6. Toss wings in the other 1/2 of wing sauce & serve with carrots, celery & blue cheese dressing for dipping.

Clean Eating Tilapia Oreganata

I've been finding good recipes from this website.
This was an easy, yummy fish recipe. With the exception of the 2TBS of bread crumbs this is paleo friendly.  Will definitely make this again!

Ingredients:
1lb tilapia (or any white fish)
2 cloves crushed garlic
zest of one lemon
1 TBS chopped oregano
1 TBS olive oil
2 TBS bread crumbs
S&P to taste

Directions:
1. Preheat oven to 350 degrees. Lightly coat a rimmed baking sheet with olive oil.
2. Place tilapia on baking sheet & season with S&P (I also used garlic salt, etc)
3.In a small bowl combine garlic, lemon zest (not the juice), oregano, & olive oil. Using a pastry brush rub the herbed oil on top of each filet. Finish by sprinkling breadcrumbs evenly over top of fillets.
4. Pop in the oven and bake for 8-10minutes or until the fish is opaque and cooked through.
5. Serve with fresh lemon wedges & your favorite veggie. Enjoy!