Part of my food life journey is exploring all areas of the protein spectrum and, to be honest, fish was somewhat of a new frontier for me. I ordered it all the time in restaurants (and loved it) but it was an intimidating home meal. All that worrying about freshness, the higher cost and sometimes the smell didn’t exactly make it attractive. But after the past few years, I’m over all of that BS and often make a super easy fish recipe like Mahi with Lemon Caper Sauce. The secret? Buy frozen fillets and you don’t have to worry about freshness (or a fishy smell). This recipe was inspired by Cooking Light Magazine and refined through a few iterations until I made it perfect for me.
Read more: Super easy fish recipe: Mahi with lemon caper sauce (Paleo, AIP)
With a couple of fresh items and a list of pantry-clearing ingredients, this spicy sausage and garbanzo stew recipe comes together in about 30 minutes. You can substitute a bunch of things in this recipe — leftover roast chicken for the sausage (or mild sausage instead), cannelloni beans for the garbanzo beans, and add/sub other vegetables like zucchini or kale to veg it out a little more. It’s so forgiving, it’s kinda tough to mess up the flavors in this stew with additional vegetables. You can even remove the garbanzos if you’re following Paleo or Whole 30 diets, with minimal affect to this little recipe that could.
Read more: Spicy sausage and garbanzo bean stew recipe (weeknight meal)
It’s nearing the end of tomato season here in California and I’m always sad when this time comes. Soon, I won’t be able to simply walk outside, pick a plump favorite off the bush and maw on it with fervor. My husband professes that I have a freakish love for these nightshades and I unabashedly admit it — they are a perfect fruit that acts like a vegetable. Tomato sauce, Caprese salad, simply sliced with salt/pepper or in these recipes featuring tomatoes — I wallow in the beautiful yellow, red and green orbs all summer. I’ve been developing this paleo friendly gazpacho soup lately since this year’s massive crop has lent itself to tons of experimentation. The ingredient list might look long but this uncooked blender soup comes together in about 15-20 minutes. How easy is that? Add cooked shrimp to make it a complete meal.
Read more: Recipe: Paleo Friendly Gazpacho Soup
If you own a slow cooker, a four ingredient slow cooker pork roast is as easy as it gets: place ingredients in the pot and turn it on. Eight hours later, you have an amazing outpouring of pork love. Doubling or halving the recipe is simple too… it shrinks and expands with the poundage of your Boston butt or pork shoulder. Both of these are the recommended pork cuts you should seek out for their delicious fat content.
Read more: 4 ingredient slow cooker pork roast
With my Florida roots, I love all things Cuban. The Cuban culture has firmly ensconced itself into the roots of Florida cooking and I’m there to welcome it with open arms. And mouth. The uniqueness comes from their slow-cooked dishes like Ropa Vieja, roasted pork rubbed with warm, aromatic spices and the pervasive use of their bountiful citrus in Mojo dishes. This Cuban style ahi tuna recipe reflects the best of what the cuisine offers — lime, garlic and cumin. Serve it with a crisp Pinot Gris, medium-bodied Pinot Noir, Italian Chianti or a hoppy IPA.
Read more: Seared Cuban style ahi tuna recipe
During my food allergy curing, gut healing exercise, I hankered for baked goods. There’s nothing quite like sinking your chompers into soft, savory goodness and I missed that satisfying sensation. I also sought an alternative gluten-free, nutrient-dense breakfast option. Enter the coconut flour muffin. Combining insight from a few paleo recipe websites, I created a fluffy muffin that fit my tastes.
Read more: Recipe: Savory gluten-free garlic and herb muffins (paleo friendly)
Stew meat is one of the most affordable cuts of meat out there. Cooked quickly, it can be a tough, chewy mess but combine it with veggies, broth/stock, herbs then slow cook it for hours, and you’ll have magical deliciousness. Add in the ease of a slow cooker or Crockpot, and you have super simple, quick deliciousness. Even better.
Read more: Slow cooker recipe: Lamb or beef stew (paleo and AIP diet friendly)
On my journey to heal my leaky gut and cure my food allergies, I’ve been gorging on paleo cookbooks. There seem to be plenty on the market these days… it’s quite trendy to “go paleo.” I’m enjoying the process of exploring the paleo tenets, mostly consuming quality meats, eggs vegetables and fruit; avoiding gluten, dairy, legumes (beans, potatoes, soy, etc), sugar, and processed foods of any kind. It’s a challenging diet regime when you’re surrounded by temptations and laden with sugar addictions. Powerful Paleo Superfoods, written by Heather Connell, provides a fantastic intro into the paleo lifestyle. Her 6-page introduction represents one of the finer, more condensed overviews of this popular diet, and proceeds to outline why each item on her list of “superfoods” should be on your plate. In an easy to understand, not-so-science-y fashion. The recipes are simple to follow, use normal ingredients found at the grocery store and the photography is pretty fantastic. With permission, Heather allowed me to reprint this recipe for Spinach Basil Walnut Pesto. I use this on fish and chicken.
Read more: Book review: Powerful Paleo Superfoods + Spinach Walnut Pesto recipe
For some people, curry is comfort food. Scents of home and slow cooked goodness that fill a kitchen with strong, earthy aromas. I often crave curry and, if I’m not turning to Roasted Curry Cauliflower, I’m making this recipe. Mostly, I use frozen fish and any hearty white fish will be fine. Avoid tilapia since it’s too delicate and will fall apart. Alternatively, you could substitute peeled, deveined shrimp but, since it cooks quicker, add it to the saucepan with the peppers and basil.
Read more: Recipe: Aromatic green or red curry fish or shrimp
Is there a better smell in a home than roasting chicken? The way the fat melts all over the skin, basting the meat with all its goodness… it permeates a room with tummy-rumbling aromas. Mmmm. It’s taken many years to craft my quintessential roasted chicken recipe — it captures the simplicity of an easy-to-cook pleasure. Make this five-ingredient recipe your own by changing up the herbs as you like them — I like rosemary, parsley and thyme. It features very little hands-on time — weeknight dinner prep time even. Try it with any of these side dish recipes and a bottle of unoaked Chardonnay or subtle Pinot Noir. It’s taken many years to craft my quintessential roasted chicken recipe that captures the simplicity of this pleasure. Make this five-ingredient recipe your own by changing up the herbs as you like them — I like rosemary, parsley and thyme. It features very little hands-on time — weeknight dinner even. Try it with any of these side dish recipes and a bottle of unoaked Chardonnay or subtle Pinot Noir.
Read more: Main course recipe: The perfect herbed roasted chicken