Tuesday, December 20, 2011

Paleo Salmon Patties with Ginger Soy Dipping Sauce


        I am really pleased with the way these salmon patties turned out. You can use canned Wild Alaskan Salmon , however there is nothing like fresh.

                                                     2 lbs. Fresh Wild Caught Salmon
                                                     1 bunch finely chopped scallions
                                                      4 cloves fresh garlic
                                                      3 Tbl toasted sesame seeds
                                                      2 Tbl fresh minced ginger
                                                      1 Tbl toasted sesame seed oil
                                                      2 Tbl Tamari Soy (gluten free)
                                                      1 egg
                                                       Salt & Pepper

                                                     Dipping Sauce

                                           1/2 c Vegainaise
                                            Sriachi chili sauce
                                             Tamari Soy

    In food processor chop garlic,ginger and spices. Add your skinless salmon and egg and oil. Form into patties and fry in oil for approximately 4 minutes a side. Serve with dipping sauce.

Thursday, November 3, 2011

Paleo Lobster Cobb Salad

          This is adapted from a Wolfgang Puck recipe I stumbled upon....and it is truly delicious.My favorite is the dressing with dijon and shallots.

                                                    Romaine Lettuce
                                                     Diced Tomatoes
                                                     Diced Avocado
                                                     Blanched White Asparagus
                                                     Smoked Organic Applewood Bacon
                                                     Hard Boiled Eggs
                                                     Chopped Lobster

                                           1/4 Balsamic Vinegar
                                            2 TBL Sherry Vinegar
                                            1 TBL Dijon Mustard
                                             Chopped Shallots
                                             1/2 Cup Olive Oil

                               Emulsify.....and enjoy!

Wednesday, September 14, 2011

Balsamic Chicken with Spinach and Portabello Mushrooms

        I am happily back to work!!! This chicken is incredibly moist and the longer you marinate the better!

                                                          4 Chicken Breasts
                                                           4 Portobello Mushrooms
                                                           1/2 cup great quality balsamic vinegar
                                                           lots of garlic
                                                           1/4 cup extra virgin olive oil
                                                           salt and pepper

Marinate mushrooms and chicken separately...overnight if possible. Grill and set aside.

                                                           Sauteed Lemon Garlic Spinach

In a smoking hot pan sautee spinach in a dab of olive oil for a minute or two tops...soggy spinach is nasty...You want it just wilted.Season with salt, pepper and fresh lemon juice.Top with your chicken and portobello's!

Wednesday, June 1, 2011

Paleo Lobster Salad with Avocado Dressing

        All I can say is this was soooo good. Grilling vegetables adds great flavor to summer salads.I will definitely be making this again very soon.

                                                                               1 1/2 pounds grilled lobster meat cut in small chunks

                                                                               Mixed salad greens ( I like to always make salads with 2 types of lettuce)

                                                                               hearts of  palm
                                                                               artichoke hearts
                                                                               sliced green onions
                                                                               cherry tomatoes


             Mix all together.

                                                                            Avocado Dressing

                                                                         1 ripe avocado
                                                                          lemon juice
                                                                          small container fat free Greek Yogurt

Blend in blender and season with salt and pepper.

Monday, May 23, 2011

Paleo Gazpacho


                               This was so light and flavorful...and extremely healthy.I fell in love with gazpacho a few years ago after having it at the LaCoste Spa. I begged the Chef for the recipe...and this is my adapted version.You can add tabasco and jalepenos if you want and extra kick.They key is really letting it "marinate" overnight to really get flavor.

                                10 vine ripe tomatoes
                                 1 green pepper
                                 2 red peppers
                                 1/2 red onion
                                 1 seedless cucumber
                                  2 limes
                                  1 lemon
                                  1 1/2 cups tomato juice
                                  lots of garlic
                                  salt and pepper
                                 1/4 c red wine vinegar
                                  1 jalepeno

In separate batches pulse each vegatable in the food processor.Add lemon & lime juice ,vinegar and tomato juice.Marinate overnight.

Monday, May 16, 2011

Paleo Fish Tacos with Mango Salsa and Chipolte Crema

Fish Tacos made with Wild Caught Fresh Halibut.I wrap the fish in large bibb lettuce leaves, and serve with guacomole,salsa,mango salsa,cabbage and a chipolte crema.This is such a light summery dish...love these!

                                          2 lb Fresh Halibut
                                           2 tsp cumin
                                           1 tsp onion powder
                                           Juice from 2 limes
                                           Salt and Pepper

Marinade fish for 30 minutes.Saute fish in smoking hot pan, cube and set aside.

                                          Chipolte Crema

                                         1 tub Greek non fat yogurt
                                          1 can adobe peppers
                                           crushed garlic
                                           lime juice
                                           salt and pepper

Mix all ingredients.You really need to keep tasting the crema, as the peppers can get REALLY hot...so just adjust to taste.

                                      Mango Salsa

                                     2 ripe mangos
                                     1 red pepper
                                     1/2 red onion
                                    lime juice
                                     salt and pepper

Dice all and mix together.

Wednesday, May 4, 2011

Paleo Chinese Chicken Salad

Yep...it has been awhile.Time for new recipes! This is a really light refreshing salad, with excellent flavor deriving from fresh orange juice,ginger and sesame oil.

                                                            Sesame Orange Vinaigrette

                                                        1/2 c fresh orange juice
                                                         1/2 c rice vinegar
                                                         1/4 c maple syrup
                                                          3 Tbl grated ginger
                                                          1/4 c sunflower oil
                                                          1/4 c toasted sesame oil
                                                           salt and pepper

                                      Puree ingredients in blender and season.

                                             Chicken Salad

                                           4 cooked Chicken Breasts
                                            4 c Napa cabbage shredded
                                            2 c shredded cabbage
                                            2 cups diced red,green & yellow peppers
                                            chopped green onion
                                             shredded carrots
                                             bean sprouts
                                             mandarin oranges

Combine all ingredients and toss with vinaigrette!