Crispy Rice With Shrimp, Bacon and Corn

I can not take credit for the picture or the recipe. It’s all the New York Times. LOVE their cooking section. Even though it isn’t paleo, many recipes just happen to be or can be modified to be paleo or at least gluten and dairy free.

Here is the link to the recipe:

https://cooking.nytimes.com/recipes/1019434-crispy-rice-with-shrimp-bacon-and-corn?emc=edit_ck_20180720&nl=cooking&nlid=5870910520180720&te=1

I made a few modifications to the original recipe as follow:

1. I cooked the bacon separately so that it didn’t overwhelm the flavor of the dish.
2. I added the tomatoes and the bacon back to the rice and combined together so that the flavors melded together.
3. I used 2 lbs. of shrimp and 4.5 cups of rice. This made about 6 hearty servings.

 

Paleomg’s Breakfast Yogurt Freezer Squares

100% credit goes to Juli Bauer’s Paleomg for this recipe!!! Ok, so I made these under the pretense that they were for the kids. That was actually my intent. However, in reality, I am the one who is eating them ALL!! I did modify the recipe somewhat by omitting the lavender buds and the lemon juice. I replaced the honey with maple syrup, used 3 containers of kite hill greek yogurt (vanilla), used a tbsp. of vanilla extract and changed the add-ins. We added banana slices, gluten-free granola, raisins and slivered almonds. My final result wasn’t nearly as picture perfect as Juli’s, which is why I used her image, not my own. If you are looking for either a delicious breakfast alternative or a yummy after dinner treat, this recipe is so easy and taking up some freezer space!

http://paleomg.com/breakfast-yogurt-freezer-squares/

Korean Grilled Barbecue Chicken

So I get it. My food photography skills are really lacking. I have to admit I didn’t really even try to stylize this picture because I just wanted to eat the chicken and so did my family. It was late and I couldn’t get the grill to light so waited for my husband to come home and turn it on. I kind of have this irrational fear of the grill blowing up in my face if I have to use the lighter to manually start the grill. Anyhow, here’s the deal on the recipe. My kids LOVE barbecue sauce. If you look in my fridge at any given time there are at least 3 but more likely 4 different kinds of barbecue sauce open and being used on a regular basis. They dip everything in it, calzones, burgers, sandwiches, breaded chicken tenders, french fries and of course plain old chicken. Barbecue sauce for us is like ketchup, seriously. I like barbecue sauce too, but also really like asian flavors. They do as well so I thought this recipe would be a good cross of the two! It makes a lot, like over a cup, so you could cut the quantities in half or reserve part of it for another use or of course, save it for dipping!

Korean Grilled Barbecue Chicken

Prep Time: 5 minutes

Cook Time: 10 minutes (approximately 5 on each side)

Servings: 1 cup of sauce to cover about 3 pounds of chicken thighs

Ingredients:

• 1/4 cup tomato paste
• 1/4 cup balsamic vinegar
• 1/4 cup maple syrup
• 2 tbsp. olive oil
• 2 tbsp. toasted sesame oil
• 2 tsp. salt
• 1 tsp. ground black pepper
• 1 – 3 tsp. crushed red pepper (depending on how spicy you like it)
• Chicken or other meat for grilling – I used 3 pounds (+/-) of trimmed boneless chicken thighs, but you could also use bone-in or pretty much any cut of beef or pork too.

Instructions

1. Combine all ingredients (except the meat) into a shaker bottle or jar
2. Shake vigorously to combine. Sauce will be on the thick side. If you like it thinner, add a little more vinegar, oil or some water. I kept mine thick.
3. Pour marinade over prepared, uncooked meat and marinate for at least 30 minutes, but longer would be even better.
4. Pre-heat grill to a medium flame and grill meat for approximately 5 minutes on each side, depending on the thickness. This timing is for boneless chicken thighs, bone-in or a thicker cut of meat will take longer. Google the estimated cooking times if you are not sure or don’t have a meat thermometer handy.
5. Serve immediately.

I paired the chicken with Asian style green beans that I pan fried with sesame oil, salt and sesame seeds and roasted sweet potatoes that I cooked in the oven with olive oil, salt and some Thai basil.

 

Southwestern Chicken and Quinoa Casserole

Everyone in my house is getting a little tired of my recipes, including me.  No one wants to hurt my feeling and they are definitely trying to be subtle. Here is a typical conversation at breakfast … (me) Hey, what should I make for dinner? (Jeremy – 14) I don’t know, (Matt – my husband) Whatever, (Zach – 17) Mommy, everything you make is good, but maybe you could try a new recipe. HE TELLS IT LIKE IT IS! He also recently went totally gluten and dairy free and has been doing a really good job with it. His skin looks great, he has leaned out, has more energy and is better able to focus.  All good things for a teenage diver with ADHD!!  So with him in mind, I created something new this week, which we all ate. Sadly, I started a Whole 30 yesterday, so it will be another month before I make it again. It’ll be worth the wait!

Southwest Quinoa Bake

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 6

Ingredients:

• 1 1/2 lbs. chicken thighs, trimmed and cubed
• 1 tbsp. extra virgin olive oil
• 1 cup quinoa, rinsed and drained, prepared according to instructions
• 5 oz. package fresh baby spinach, steamed
• 1 can black beans, rinsed and drained well
• 1 can diced chilies
• 1 red pepper, diced
• 4 scallions, diced
• 1/4 cup chopped cilantro
• 1 small can sliced black olives
• 1 jar salsa, I used this FODMAP friendly one from FODY
• 1 tbsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. salt
• 1/3 cup non-dairy shredded cheddar cheese, I used this one
• Optional – guacamole

Instructions:

1. Preheat oven to 350 degrees
2. In a medium sized frying pan, warm olive oil over medium heat and add chicken. Cook until no longer pink inside and set aside.
3. In a large bowl, combine all of the ingredients, one at a time, stirring in between each addition.
4. Pour mixture into a large casserole dish and place in oven to bake.
5. Remove from oven when casserole is bubbly and cheese is beginning to brown.
6. Let sit for 5 minutes and then serve with a dollop of guacamole, if desired.

 

 

Basmati Coconut Rice

I have looked at coconut rice recipes before and always thought, what is the big deal, how could adding coconut milk to rice make such a big difference? Umm, so I was totally wrong, I definitely didn’t know what I was missing! This coconut rice is unbelievable. It was so creamy, it like melts in your mouth. Do not skip with step of rinsing the rice.  This makes a big difference in preventing it from becoming sticky. This recipe is slightly modified from a NY Times Cooking recipe, which is one of my newer sources for recipe inspiration. It is definitely not paleo, but has a nice mix of gluten and dairy free options each week.

Basmati Coconut Rice

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 6 side dish sized servings

Ingredients:

• 2 cups Basmati rice
• 1 to 1 ½ cups coconut milk
• 1 cup chicken broth
• 1 teaspoon salt, more to taste
• 2 – 3 scallions, thinly sliced
• 2 tablespoons finely chopped ginger or 1 tbsp. jarred minced ginger

Instructions:

1. Place rice in a fine strainer, and rinse with cold water until water runs clear.
2. Transfer to a medium saucepan. Add 1 cup coconut milk, chicken broth and salt. Cover, and place over medium-high heat.
3. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
4. Remove from heat, and stir in scallions and ginger, stirring as little as possible.
5. Add a little more coconut milk if rice is too dry. Season to taste with salt.
6. Let sit for about 3 – 5 minutes to allow rice to cool slightly and prevent it from sticking. Then serve immediately.

Baked Chicken Fajitas

Love fajitas, hate the oil splatters all over my kitchen, right?  Here is the answer, bake the fajitas in the oven on a baking sheet. Brilliant! I want to take full credit for this idea, but I can’t. I follow a blog called The Iron You.  It’s Paleo-ish and written by a male triathlete. Super refreshing, not a lot of chat, just some really great recipes.  His version of this which apparently was inspired by Martha Stewart popped up this week and I put my own spin on it too!  Pair it with rice and beans or tortilla chips or gluten free soft tortillas and serve with some guacamole, salsa and sour cream, if you do dairy. You could also sprinkle some shredded cheddar on them, but I don’t think that’s necessary. Note that I used a fajita spice blend from Penzeys. The link is below. It is a little bit spicy. If you decide to buy it and don’t like too much spice, cut down the seasoning from 2 tbsp. to 1 1/2 or 1 or tbsp. and/or cut the recipe with some chicken broth. Alternatively, you can combine chili powder, garlic powder, cumin, paprika, salt and pepper in a ratio of 4/1/1/1/2/1 to get the same flavor as the spice blend.

Baked Chicken Fajitas

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6 hearty plates

Ingredients:

• 2 1/2 lbs. boneless chicken thighs, trimmed and cut into strips
• 1 large red pepper, sliced and halved
• 1 large yellow pepper, sliced and halved
• 1 large orange pepper, sliced and halved
• 1 medium onion, diced, about 1 cup
• 4 tbsp. extra virgin olive oil
• 2 tbsp. lime juice
• 2 tbsp. dried cilantro (from Penzeys)
• 2 tbsp. fajita seasoning (from Penzeys)

Instructions:

1. Preheat the oven to 400 degrees.
2. Prepare 2 baking sheets by covering first with aluminum foil (so the pan won’t get too messy) and then with parchment paper.
3. Once trimmed, sliced and diced, combine peppers, onions and chicken in a large bowl.
4. Add olive oil, lime juice cilantro and fajita seasoning to bowl.
5. Mix well – I did this with my hands to make sure the chicken was well coated.
6. Spread the chicken and veggie mixture evenly on the 2 baking sheets.
7. Place in the oven for about 20 minutes until chicken is cooked, but moist.
8. Remove from oven and let stand for 5 minutes.
9. Serve with rice and beans, tortilla chips or gluten-free tortillas and top with guacamole, salsa and sour cream as desired.

 

Tangy Salmon

Coho salmon was on sale at Whole Foods this week and I am always looking for ways to get more fish into my family.  This recipe was kind of a seat of the pants thing that turned out really well!  BEST of all, it was easy, so easy, so so easy and so delicious. The picture does not do this meal justice, but I wanted to post the recipe and I had already plated all the salmon when I realized I forgot to snap a picture. I baked the salmon, but I am guessing it would be even better grilled. I just didn’t feel like going outside in the dark and rain to do that …

Tangy Salmon

PrepTime: 2 hours, 5 minutes (5 minutes to prep the marinade, 2 hours to marinate)

Cook Time: Baking, about 10 minutes, Grilling, about 6 – 8 minutes, depending on thickness of fish

Servings: 4 – 6 ounce pieces or 6 – 4 ounce pieces

Ingredients:

• 2 lbs. wild caught salmon (I used Coho)
• 1/3 cup coconut aminos or gluten free, low sodium soy sauce
• 1/3 cup maple syrup or honey
• 2 tbsp. ketchup or tomato paste
• 1 tbsp. garlic infused olive oil or 1 tbsp. minced garlic

Instructions:

1. Combine marinade ingredients in a small bowl and whisk well.
2. Place salmon pieces in a bowl with a cover or baking dish and pour marinade over fish.
3. Marinate in the refrigerator for at least 2 hours, flipping to coat well half way through.
4. Place salmon skin side down on grill pre-heated to a medium temperature and baste with extra marinade and grill for 6 to 8 minutes until desired consistency OR
5. Place salmon on baking sheet lined with parchment paper, baste with marinade  and place in 400 degree oven for approximately 10 minutes until desired consistency.
6. Serve immediately with starch and veggie of choice.

I ate the leftover salmon cold the next day on a salad. SUPER yummy, just tossed with a little balsamic vinegar.

 

Lemony Chickpea Salad

It is embarrassing how long ago I made this recipe.  BUT I am finally catching up with my blog during a mini-vacation at our Sugarbush condo.  We came up for a last hurray, skiing, relaxing and dinner at our favorite little restaurant before we close on the sale of the condo on Wednesday 😦 . I brought this salad to my friend Jayme’s always awesome Labor Day party. The thing that is so great about this recipe is that I made it with ingredients that I had on hand, no special trip to the market.  LOVE that.  If you can make it at least 2 hours prior to serving to allow the flavors to meld, that would be ideal. You can also serve this over crunchy romaine lettuce for a meatless meal on a warm summer evening.

Lemony Chickpea Salad

Prep time: 10 minutes

Cook Time: None, but should refrigerate for at least two hours prior to serving

Servings: 10 side dish servings

Ingredients:

• 2 cans of chickpeas, rinsed and drained well
• 1/2 10 oz. bag of shredded carrots
• 2 celery stalks, diced
• 3 scallions, chopped
• 1 can sliced olives, rinsed and drained well
• 2 tbsp. olive oil, lemon infused if you have it
•  3 tbsp. lemon juice
• 1/2 tbsp. herb de provence
• salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, carrots, celery, scallions and olives
2. In a small bowl or shaker bottle, combine olive oil, lemon juice and herb de provence and shake or whisk well.
3. Pour dressing over the chickpea salad and stir to combine.
4. Sprinkle with salt and pepper as desired.
5. Refrigerate for 2 hours prior to serving if possible.

Chicken, Broccolini and Sweet Potato Bake

I love a meal that you can make in one pot or pan. Easy prep and easy clean up and this recipe is perfectly balanced with protein, fat and carbs, plus tastes amazing. You can make it with pre-cut broccoli to make it one step easier, but I personally find broccolini a little easier to digest, so decided to use it instead even though I needed to clean and chop it.

Chicken, Broccolini and Sweet Potato Bake

Prep time: 10 minutes

Cook time: 40 – 45 minutes

Servings: 6 generous sized plates

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 pounds boneless chicken thighs, trimmed of fat
• 2 bunches of broccolini, washed and cut into smaller pieces
• 1/4 cup Extra Virgin Olive oil
• 1 tbsp. Herb de Provence or Oregano
• 1 tsp. Garlic powder (optional, omit if you follow a FODMAP diet)
• 1 tsp. Paprika
• Salt and pepper

Instructions:

1. Preheat the oven to 375 degrees
2. In a 9 by 13 inch casserole dish, layer chicken on the bottom and cover with sweet potatoes and broccolini.
3. Make sure that ingredients are not layered too thick so that the dish cooks quickly and evenly.
4. Drizzle olive oil over the chicken, broccolini and sweet potatoes.
5. Sprinkle Herb de Provence or Oregano, Paprika and Salt and pepper on top too.
6. Place in the oven to bake, uncovered for approximately 40 – 45 minutes.
7. Remove from oven, let sit for 5 minutes and serve.

Mexican Sausage and Rice Skillet

 

This is another one of those, I don’t feel like making dinner meals that you can literally whip up in pieces during the day so that when you combine at dinner time it takes no time.  Even if you make it all at once at 6 pm, it won’t take more than 20 – 25 minutes.  This recipe is great for a hot lunch too.

Prep Time:     20 – 25 minutes (includes rice cooking time)

Cook Time:     10 minutes

Servings:        4 servings

Ingredients:

• 1 package applegate farms organic sweet italian chicken sausage, cooked and sliced
• 2 cups of cooked rice (basmati, brown or white) prepared according to package instructions OR use frozen prepared rice from Whole Foods or Trader Joes
• 1 10 ounce jar of salsa
• ½ cup shredded cheddar cheese (optional)
• 1 onion, peeled and diced OR 1 cup packaged chopped onion
• 1 tbsp. olive oil
• dried cilantro
• salt and pepper to taste

Instructions:

1. Prepare rice according to instructions and cool.
2. Bake sausages in oven for approximately 8 – 10 minutes to brown them up, then slice.
3. In a large frying pan or skillet, add 1 tbsp. olive oil on medium heat.
4. Add the onions into the pan and saute until softened.
5. Add the rest of the ingredients (except the cheese) one at a time, the rice, sausages, salsa and stir to combine.
6. Add salt and pepper as needed and sprinkle with cheese if desired, stirring until the cheese melts.
7. Serve immediately with dried cilantro on top.

Gluten-Free American Chop Suey

I almost feel guilty putting this post on my blog. This recipe has become my go to, “I don’t feel like making dinner and I need something fast” recipe.  It is so easy and honestly, my family loves it so much sometimes I wonder why I even bother making anything else, seriously.  But then, what’s not to love, meat, pasta, sauce, cheese, some veggies …. MMMM!

Many American Chop Suey recipes include peppers and honestly, it is usually too much trouble to cut one if you are going for the super fast meal.  However, (1) if you family likes them go for it and (2) buy pre-cut peppers. That is why I use spinach instead! If you feel like making it harder on yourself, you can combine the ingredients and pour them into a casserole dish, sprinkle mozzarella cheese on top and bake for 10 minutes or so.  But then, you just need to wash another pan, so why bother? 🙂

Gluten Free American Chop Suey

Prep Time:     10 minutes

Cook Time:     10 minutes

Servings:        6 hearty servings

Ingredients:

• 1 box of gluten-free pasta (any shape and variety) prepared according to instructions
• 2 lbs. ground beef (grass-fed or pasture raised if possible)
• 1 24 ounce jar of spaghetti sauce
• 1 6 ounce can of tomato paste
• 1 14 ounce can of diced tomatoes (fire roasted if possible)
• 1 5 ounce container fresh baby spinach
• 1 6 ounce container diced yellow onion (most local markets carry, don’t worry if not organic)
• 1/4 – 1/3 cup Shredded mozzarella cheese (optional)
• 2 tbsp. garlic infused olive oil or 2 tbsp. EVOO and 1 tbsp. minced garlic
• 2 – 3 tablespoons herb of choice: Oregano, Italian seasoning or Herb de Provence
• Salt and pepper to taste

Instructions:

1. Prepare pasta according to instructions, drain and set aside. (You can also do this earlier in the day.)
2. Steam spinach in silicone steamer in microwave and cut leaves into smaller pieces with kitchen shears.
3. Brown the ground beef in olive oil in a large skillet over medium heat.
4. Add diced onion into meat and cook thoroughly.
5. Add spaghetti sauce, diced tomatoes and tomato paste one at a time, stirring in between each addition.
6. Then add in spinach and finally pasta and stir.
7. Finally, add dried spice, salt and pepper.
8. Cook until mixed well and warm throughout.
9. Sprinkle cheese on top and stir to combine
10. Serve immediately with a pinch of additional cheese if desired.

Mexican Tortilla Lasagna

I was horrified to see that I snapped the picture of this recipe on September 25th.  That’s how long ago I made it.  I defrosted meat this morning to make it again, not realizing I hadn’t posted the recipe yet.  YIKES!  It was inspired by a recipe I saw on PaleOMG.  This is much more like a lasagna whereas the original recipe is a casserole.  Regardless, it was DELICIOUS and can be made with regular old tortillas, gluten-free ones or almond flour/cassava ones, like the ones from Siete Foods.  From there, you can use your imagination and layer in a variety of different options or serve them “on the side”, as Sally would say from “When Harry Met Sally.”  I will list these optional items as part of the ingredients and suggest how you could layer them in but you be the judge based on your family’s preferences.

Mexican Tortilla Lasagna

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 6 servings

Ingredients:

• 2 lbs. ground beef, grass-fed is preferred
• 1 container diced onions (approximately 1 cup) or 1 medium onion, diced
• 1 can of diced chilies
• 2 heaping tbsp. Fajita seasoning or 2 tsp. each of chili powder, cumin, oregano, garlic powder, paprika, salt and pepper
• 5 ounce container of fresh baby spinach
• 1 – 2 16 ounce jars of salsa
• Approximately 5 – 7 tortillas (brand of your choice)
• 12 ounce package shredded cheddar cheese
• 2 tbsp. garlic infused olive oil or 2 tbsp. olive oil and 1 tbsp. minced garlic
• Optional items:
  • Sliced jalapenos
  • Sliced olives
  • Black or Refried beans
  • Sour Cream
  • Guacamole
  • Fresh or dried cilantro

Instructions:

1. Preheat oven to 350 degrees
2. Warm olive oil/garlic in a medium sized frying pan
3. Brown ground beef until still slightly pink
4. Add diced onions and chilies to beef and combine
5. Add seasoning, cilantro if desired and stir well
6. Steam spinach in a silicone steamer in the microwave and cut into smaller pieces if necessary to separate
7. In an 8 by 8 pyrex or metal baking pan, place one tortilla at the bottom of the pan.
8. Layer on the beef and cover will salsa
9. Place another tortilla on top of the beef and layer on spinach and cheese, plus olives and beans if you desire
10. Repeat process until pan is filled
11. Make sure you end with a tortilla on top, add one last layer of salsa and cheese and top with jalapenos again if you desire
12. Bake in the oven for about 20 minutes until cheese is golden brown and lasagna is bubbly.  Make sure to check on it mid-way through.
13. Remove from oven and let sit for 5 minutes before serving
14. Slice into wedges, serve with guacamole and sour cream on the side, garnish with additional cilantro and DIG IN!

 

 

Double Chocolate Chip Oatmeal Protein Cookies

Paleo-ish baking is always a double edged sword, balancing the concept of “healthy” eating and treats.  My philosophy is that there is place for sweets, if you so desire, and that they’re a sometimes food, not something that you eat everyday, like say fruit, but that you eat from time to time, savor and enjoy.  These cookies contain a nice dose of protein powder so they do have a better nutritional profile than your average run of the meal cookie and are therefore satisfying.  Savor one and try dipping it into some vanilla almond milk.  YUM!!

Double Chocolate Chip Oatmeal Protein Cookies

Prep Time: 10 minutes

Cook time: 10 minutes, depending on your oven and how crispy you like your cookies

Servings: 36 cookies (cut the recipe in half if it’s too much or bring some to a friend)

Ingredients:

• 2 cups gluten free quick cooking oats
• 2/3 cup almond flour (I use Honeyville Brand)
• 1 ripe banana
• 1 cup chocolate protein powder (I used this brand, but whey or egg white would be fine too)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon vanilla extract
• 1 cup vegetable shortening, melted, I use Spectrum)
• 1 cup coconut sugar
• 4 eggs
• 1 cup Enjoy Life mini chocolate chips
• 1 cup toasted slivered almonds
• 1/2 cup shredded coconut

Instructions:

1. Pre-heat oven to 350 degrees.
2. In a mix master or large bowl, combine wet ingredients.
3. Slowly add dry ingredients into wet ones.
4. Blend thoroughly.
5. Line 3 baking sheets with parchment paper.
6. Scoop out cookies into balls with a tablespoon, no more than a dozen per sheet.
7. Flatten with your hands.
8. Bake in the oven for at least 8 minutes, check to see if they are starting to brown.
9. Cook an additional 2 to 3 minutes
10. Remove from oven and let cool completely.
11. Store in a air-tight container
12. If they last longer than a few days, place in the refrigerator and warm before serving.

Moroccan Sorghum Salad

Sorghum is one of the newest grains on the radar of healthy foodies. While it’s just starting to gain momentum in the US, it’s the third largest food grain in the world, being used to make couscous, tortillas, flatbread and boiled like rice. Sorghum has an edible hull, so it is easier to digest than some other grains and it retains the majority of its nutrients. Sorghum is neutral in flavor with a hint of sweetness.

Some people pop sorghum, like a healthier option to popcorn.  From what I understand, it is smaller, though, and the kernels are harder to pop.

I made this salad when my in-laws were visiting over the summer. I always make my quinoa salad and wanted to try something a little different that would appeal to everyone and have some protein for my nephew, who is a vegan.  The pomegranate molasses are a great compliment to the flavor of the sorghum.  You can find it on amazon or in the ethnic section of your market.

Moroccan Sorghum Salad

Prep Time: 10 – 15 minutes

Cook Time: 45 – 60 minutes for the sorghum

Servings: 8 side dish servings or 6 if you added protein to it and served as a meal

Ingredients:

• 1 cup sorghum, prepared according to instructions on package, cooled
• 1/2 bag shredded carrots
• 4 scallions, chopped
• 1/2 package of Love My Beets , flavor of your choice, chopped
• 1/8 cup cilantro, chopped
• 1/2 tsp. of paprika, oregano, thyme, marjoram, cumin
• 1 – 2 tbsp. pomegranate molasses
• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice
• Salt and pepper to taste

Instructions:

1. Place cooked sorghum in a medium sized bowl
2. Combine the spices through through the lemon juice (but just 1 tbsp. of pomegranate molasses) in a covered bowl or bottle and shake vigorously to combine.
3. Pour over sorghum to moisten.
4. Then, add carrots, scallions, beets, scallions and cilantro and mix well.
5. Taste and adjust flavoring by adding more pomegranate molasses, salt and pepper.
6. Refrigerate for at least an hour to let the flavors meld.
7. Serve at room temperature.

This is delicious complement to grilled chicken thighs!!!!

 

Citrus Swordfish with Simple Mango Salsa

I am embarrassed at how long it has taken me to post this recipe.  It was my summer go to recipe when I wanted fish that I knew the whole family would eat!  For my boys, it was all about the mango salsa.  If you are really feeling unmotivated, you can buy it already prepared at Whole Foods or Trader Joes, but you can make it very easily too if you take some simple short-cuts that I will explain below.  I found the homemade salsa lasts quite a bit longer than the store-bought kind too, so it’s definitely worth a little extra time!

Citrus Swordfish with Simple Mango Salsa

Prep Time: Swordfish – 5 minutes, Salsa – 10 minutes

Cook Time: 7 – 10 minutes on the grill

Servings: 6 hearty meals

Ingredients – Citrus Swordfish:

• 2 1/2 lb. wild caught swordfish steaks
• 1/4 cup lime juice
• 1/4 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1 tbsp. minced ginger
• 1/4 – 1/2 tsp. salt and pepper

Ingredients – Simple Mango Salsa

• 2 cups pre-sliced mango, diced
• 1/2 – 3/4 cup pre-chopped onions
• 1 red pepper, diced
• 1/4 cup lime juice
• 2 – 3 tbsp. fresh chopped cilantro or 1 tbsp. dried cilantro
• 1/4 – 1/2 tsp. red pepper flakes
• salt to taste

Instructions – Citrus Swordfish

1. Combine marinade ingredients in a shaker bottle and shake vigorously to combine.
2. Place swordfish in a bowl and pour marinade over fish, covering it thoroughly.
3. Marinate in the fridge for 15 minutes – 2 hours
4. Turn grill on medium heat.
5. Place swordfish on grill and baste with marinade.
6. Cook on each side, approximately 4 – 5 minutes.

Instructions – Simple Mango Salsa

1. In a medium sized bowl, combine diced mango, onions, red pepper, red pepper flakes and cilantro.  Stir to combine.
2. Add lime juice and salt, stir again and taste to confirm spiciness and adjust as needed.

When swordfish is ready to serve, spoon a few tablespoons of salsa on top.  Add some cauliflower rice and broccolini to complete the meal!