Wild Caught Salmon w Gingered Coconut Sauce

Another delicious coconut filled recipe is less than 30 minutes from your dinner table.  Coconut oil was once criticized for it's high saturated fat content and was not recommended as a staple in a healthy diet.  What a shame considering it has numerous health benefits.  This miracle food has been proven effective for weight loss; curing/alleviating Alzheimer's disease; preventing kidney, heart & gall bladder diseases; lowering insulin levels and helping normalize blood sugar, and increasing mineral absorption in the body which is good for bones and teeth.  Take a few minutes and watch this video from CBS.  I assure you there are many others.  Still think saturated fat is bad for you?  Don't rely on what the government says is healthy:  they have their own special interests.  Take your health into your own hands and do some research.  Okay, I'm off my soapbox for now.  Seriously, delicious recipe.  Uber healthy.  You really can't go wrong with wild caught loaded in coconut. 

Served over a bed of simple greens makes the perfect summer dish

Ingredients (Serves 2):
2 wild caught salmon fillets
2tbs organic virgin coconut oil, unrefined
1tsp coriander
1/2tsp salt
lemon peel from 1/2 lemon, finely grated
2-3tbs minced fresh ginger
1tsp fennel seeds
1tbs yellow mustard
1tsp corriander
1tbs organic virgin coconut oil, unrefined
1c coconut milk
juice from the 1/2 lemon you peeled
salt to taste
bed of greens (I used organic spinach)
handful of cilantro for serving (optional)

Directions:
1. Rub coriander, salt, and lemon peel over the top of your salmon (not the skin side).
2. Heat 2tbs coconut oil in a large nonstick skillet over medium or medium high heat.  Sear in coconut oil about 5 minutes per side (obviously this depends on the thickness of your fish).  When it is seared on both sides and it flakes easily with a fork it is done (don't be afraid to really cook it on the skin side because you peel that off anyway... or eat it...whatever floats your boat).
3. Meanwhile, saute ginger, fennel seeds, mustard, and coriander in 1tbs coconut oil in a small saucepan.  Once tender and fragrant, add your coconut milk and simmer on about 15 minutes.  Taste and add a dash of salt and a squeeze of lemon if desired.  Stir well.
4. Place your cooked salmon fillet on a bed of greens (I like to peel the skin off but many folks enjoy eating it).  Ladle with hot coconut sauce (this will slightly wilt the spinach while you are eating it... so good!) and top with cilantro.  Enjoy!

Coconut Grilled Chicken Breasts w Tropical Salsa

It's getting warm outside and this dish symbolizes pure summer.  Marinating chicken breasts in coconut milk and lime juice gives them a rich tropical flavor and ensures that they stay tender on the grill.  Placed on a bed of grilled zucchini and topped with a tropical salsa made of pineapple, peppers, avocado, onion, cilantro, lime, and garlic, this is a salad you will never forget.  In fact, during dinner my husband Anthony exclaimed, "This is the best salad I have ever eaten!"  My thoughts exactly.

Our favorite summer salad

Ingredients (serves 4):
4 large boneless skinless chicken breasts, thawed
1 can coconut milk (Trader Joe's has light coconut milk for 99cents)
juice of 1 lime

Tropical Salsa Ingredients:
1 pineapple, peeled, and cut into 1/2" rings
1 large red bell pepper, sliced in half and seeded
2 large poblano peppers, sliced in half and seeded
1tbs extra virgin olive oil
1 avocado, diced
1/2c diced red onion
1 handful chopped cilantro
1 lime, juiced
2 jalapenos, seeded and minced
2 tomatoes, diced
garlic powder, cumin and salt to taste

Zucchini Salad Ingredients:
2tbs extra virgin olive oil
2tsp lime juice
1 chipotle chile in adobo, seeded and minced
2tsp adobo sauce
pinch cumin
pinch garlic powder
sea salt to taste
3 zucchini sliced lengthwise in 1/4" slices
1 bunch spinach, washed, stems trimmed and cut up

Directions:
1. In a large resealable ziploc bag, place chicken breasts, coconut milk and lime juice.  Let marinate at least 1 hour (I let mine marinate all day long in the fridge).
2. Toss pineapple, bell pepper, poblano peppers, and zucchini slices in olive oil.  Sprinkle with sea salt.
3. Preheat your grill to medium high.  Grill your pineapple and veggies until soft and blackened on both sides.  Remove from heat and place on a cutting board to cool slightly.
4. Start grilling  your chicken when the veggies are done.  This should take 10-15 minutes per side depending how large your chicken breasts are.
5. Meanwhile, make your salsa:  Chop up your pineapple and peppers into a large dice and throw them in a bowl with the rest of the salsa ingredients.  Mix well and season a bit with garlic powder, cumin, and sea salt to taste.  Let set at room temp.
6. Make your dressing:  In a small bowl, mix oil, lime juice, chipotle chile, adobo sauce, cumin, garlic, and salt.  Toss with spinach and separate onto plates for serving.
7.  Cut your zuchini in 1" slices and then in half to make triangles.  Place them on top of your spinach.
8. Cut your chicken breasts in slices and place them on top of the zucchini.
9. Top with a generous amount of salsa and enjoy!

Paleo Chicken Fried Steak w Creamed Spinach

Okay, I must admit I have never made chicken fried steak before but I have watched my mother make it for our family dozens of times.  When I saw a recipe for paleo chicken fried steak in the new cookbook my sister bought me for Christmas, I had to try it!  This dish was so delicious, I felt like I was eating something unhealthy... but I wasn't!  Paired with coconut creamed spinach, it is the ultimate homestyle dinner (don't worry...it really doesn't taste much like coconut).  Your family will never complain about eating paleo with meals like this one!

Original recipe found in "Paleo Comfort Foods" by Julie & Charles Mayfield

Chicken Fried Steak & Gravy Ingredients (Serves 6-8):

2lb sliced beef round (1/2" thick), room temperature
1tsp salt
1tsp pepper
1c almond flour
1/2c coconut flour
1tsp garlic powder
3 large eggs
1/4c coconut oil
2c chicken broth
1/2c coconut milk
1/2tsp thyme
1/4-1/2tsp poultry seasoning
course ground pepper for gravy
diced tomatoes, for serving (optional)

Creamed Spinach Ingredients:
1lb fresh spinach
1/2c coconut milk
3 cloves minced garlic
1tbs coconut flour

1/2 onion, diced

1/2tsp paprika
1tbs coconut oil
salt and pepper to taste

Chicken Fried Steak Directions:
1. Tenderize meat by pounding it with a meat pounder until 1/4" thick.  Sprinkle with salt and pepper and cut into steak size pieces.
2. Mix both flours, garlic powder, salt and pepper in a pie tin.  In another pie tin, beat your eggs.  Take each steak piece and dip it into the egg mixture and then dredge it through the flour mixture to coat it.
3. Preheat your oven to 250F.  Line a baking sheet with nonstick foil.
4. In a large skillet, heat 2tbs coconut oil over medium high heat.  When oil it hot, add as many coated meat pieces that will fit comfortably in the pan.  Cook until browned on one side (if your coating is burning or falling off your pan temp is too high... I had to turn mine down to medium).  Flip and cook on the other side.  When browned on both sides, move to your baking sheet.  Repeat in batches, adding oil if the pan needs it, until all the meat is browned.
5. Transfer your meat to the oven and bake while you make your gravy.
6. Add the remaining flour to the saute pan with a bit more coconut oil. (If you don't have any left add 2tbs almond flour and 1tbs coconut flour to the pan).  Pour in chicken broth and deglaze the pan, breaking up all the browned bits.  Bring to a boil while you constantly whisk the pan.  Add thyme, poultry seasoning and pepper.  After a few minutes of boiling, add coconut milk and whisk well.  Taste and adjust seasoning as needed.
7. Take your steaks out of the oven and ladle some gravy over the top.  Serve with diced tomatoes if desired.

Creamed Spinach Directions:
1. Heat coconut oil in the largest saute pan you have (or a stockpot).  Add onion, paprika and garlic and cook until onion is translucent. 
2. Add coconut milk and coconut flour and whisk well. 
3. Add spinach and simmer until all the spinach has wilted and the sauce is thick (you will need to stir often).  Serve warm.

Espresso Crusted Ribeye with Bacon Balsamic Spinach

I have been wanting to experiment with espresso spice mixes ever since my trip to Florida.  It was there that I spent an hour in a gourmet spice shop that had all kinds of homemade spice mixes and the espresso steak rub smelled divine.  Determined to make my own, I created 4 different spice rub mixes and rubbed them on 4 small ribeye steaks.  Two of them were completely Paleo without sugar or grains and the other two had a bit of brown sugar to offset the bitterness of the espresso.  There were 2 obvious winners and I will share both with you.  I paired this rich steak with a simple sauteed spinach with balsamic and bacon.  The meal was fabulous and I assure you that I will be making this one again.  Which spice rub will you be making??

The rich espresso steak compliments the sweet and salty bacon balsamic greens

Sweet Espresso Steak Rub (Won 1st place):

2tbs ancho chile powder
1 1/2tsp instant espresso powder
1/4c packed brown sugar
1/8tsp cinnamon
1/8tsp allspice
1/2tsp ground pepper
1/2tsp salt

Peppery Paleo Espresso Steak Rub (Won 2nd place):
1tbs ancho chili powder
2tbs instant espresso powder
1/2tbs dry mustard
1/2tbs salt
1/2tbs pepper
1/2tbs coriander
1/2tbs oregano
1tsp chili powder

Ingredients:
2-4 large rib-eye steaks, about 1" thick
10oz fresh spinach
2 slices bacon, chopped
2tsp minced garlic
2tsp olive oil
2tbs balsamic vinegar
sea salt to taste

Directions:
1. Preheat your grill to medium high.  Mix your spice rub in a bowl until evenly combined. 
2. Rub the spice rub over your room temperature steaks (they cook better if they are not cold).  Grill until desired doneness, maybe 4-5 minutes per side for medium.
3. Meanwhile, make your spinach:  cook bacon in a large saute pan over medium heat.  When done, pour out oil leaving only about 1tbs in the pan.  Add a touch of olive oil if desired.  Add your garlic and cook for about 30 seconds.  Then add your spinach, cooking and stirring until the leaves begin to wilt.  Add the balsamic vinegar and continue to cook until all greens are wilted and sauce is reduced.  Add salt to taste.  Serve with grilled steak.