Salmon Cakes

I made these small, like you would think of a crab cake, and for that matter, they would probably be good made with crab or tuna.  I might try to make them patty sized next time, and I also plan on adding dill to them for the adults next time, but I wanted to make them plain first to see if the kids would eat them, and miracle or miracles, they BOTH loved them! I think adding lemon zest would be yummy as well.

Salmon Cakes

Whatcha Need

5oz can salmon, drained
1 egg
2 ts dried onion
1 clove garlic, minced
1 ts dijon mustard
1 ts  coconut flour
salt and pepper, to taste
enough ghee or coconut oil to fry in

Whatcha Do

Heat the ghee or oil over medium heat.  Mix all ingredients together well in a bowl.  Form patties with your hands and fry on both sides til golden brown.  That's it! 

Jambalaya, sortof

I found a sugar free brand of Andouille sausage and got to thinking about Jambalaya.  I had a spaghetti squash on hand and got the idea that might be a yummy thing to serve it over.  And so this recipe was born, and oh my gosh, it is a winner at our house!  Jambalaya usually has chicken in it, so feel free to add it for an even heartier meal, but I made my first batch with just sausage and shrimp, and it was good enough that way, so that is how I am writing it up!

Paleo Jambalaya

Whatcha Need:

2 TB ghee
1 large onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1 ts dried thyme
1 ts dried oregano
1/2 ts paprika
1/2 ts cayenne pepper (optional)
1/2 ts salt
1 package sugar free andouille sausage, sliced in thin rounds (I use Niman Ranch, precooked)
2 cups chopped tomatoes
8 oz shrimp (I use the Argentinian ones from Trader Joe's as they have amazing flavor!)
2 TB chopped fresh parsley
Enough cooked spaghetti squash to serve the sauce over (I find 1 petite sized to be about perfect)

Whatcha Do:

In a large pan, melt the ghee.  Add the onion, celery, bell pepper and all the spices.  Cook until the onion and pepper are tender.  Add the sausage, and continue cooking until it is warmed through.  Add the tomatoes and bring the mixture to a simmer.  Stir in the shrimp and parsley and saute until the shrimp is cooked through.  You can either place this on a bed of spaghetti squash or toss it together with the squash.  Both ways are awesome!

Macadamia Crusted Mahi Mahi

This recipe has become a staple in our house because it is soooo good! and the even more amazing thing is that it reheats so well. I think it this is the only fish I have ever had that is better the next day!

Macadamia Crusted Mahi Mahi

Whatcha Need:

1 cup of coconut milk

Mahi mahi filets, about 1 pound

3/4 cups roasted, unsalted macadamia nuts

2 TB hazelnut flour

2 TB coconut oil, melted

Salt and Pepper

Shredded unsweetened coconut to taste

Whatcha Do:

Put your fish in a dish big enough for the pieces to be in a single layer, and pour the coconut milk over it. Let it sit at room temperature for 30 minutes, turning halfway through if the fish is not totally covered. In the meantime, pulse your macadamia nuts in a food processor just enough to make them into small pieces. Transfer the nuts into a bowl and stir the hazelnut flour into them. Preheat the oven to 425 degrees. When the fish is done marinating, put the filets in a baking dish with the coconut milk. The fish should be well out of the coconut milk, so pour some off if it isn't. Salt and pepper the fish to taste, then put it in the oven for 5 minutes. Take the fish out of the oven, flip it over, and salt and pepper the other side. Stir the coconut oil into the nut mixture, then but it over the fish, pressing down slightly to get it to stick. Sprinkle shredded coconut over the top. Put the fish back in the oven for about 8 minutes. Pull it out and prepare to delight your taste buds!