Traditional recipes

Fish Steaks Braised with Bell Pepper, Olives, and Lemons

Fish Steaks Braised with Bell Pepper, Olives, and Lemons

Ingredients

  • 4 tablespoons olive oil, divided
  • 1 large onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup Kalamata olives, pitted, coarsely chopped
  • 2 lemons, halved lengthwise, cut crosswise into thin slices
  • 4 8-to 9-ounce fish steaks (such as halibut or salmon; each 1 inch thick)
  • 1 chopped fresh Italian parsley

Recipe Preparation

  • Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add onion and bell pepper. Sauté until onion is translucent, about 12 minutes. Add garlic and stir 1 minute. Add olives, lemons, and wine and bring to boil.

  • Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over high heat. Sprinkle fish steaks with salt and pepper. Add to skillet and sauté until first side browns, about 2 minutes.

  • Turn fish over. Add bell pepper mixture and juices; add parsley. Reduce heat to medium; simmer uncovered until fish is just opaque in center, about 5 minutes. Season with salt and pepper.

  • Divide fish and sauce among shallow bowls; drizzle with extra-virgin olive oil.

Reviews Section

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Braised Pork with Caramelized Onion

I mentioned before that hubby likes to buy bulk meat when it&rsquos time for grocery shopping. Not that &lsquogrocery shopping&rsquo exists in our household &ndash but when the need arises we like to stock up on some meats for our freezer.

In particular he bought a big bulk pack of pork. I am not complaining, but to have about 5 kg worth of pork (in different cuts I might add) in your freezer can get a bit daunting at times. Finally with a lot of effort, I managed to use up all the pork and was left with a last bit of pork stew pieces.

This recipe of Braised Pork with Caramelized Onion is such a delicious meal for any occasion. It consists of beer braised pork cubes, smothered in tangy caramelized onions and served on a bed of basmati rice. Beer makes pork taste jummy!

I have to also admit that technically this recipe of Braised Pork with Caramelized Onion isn&rsquot really my recipe since Hubby to the liberty of cooking on Sunday. It made my life much easier as our three year old boy thinks that his mum is the best thing since remote control cars. I had to literally do everything with him. It was a lovely late lunch and we enjoyed a lazy Sunday afternoon. Hope you enjoy!


Chermoula: From North Africa To The White House To Your Table

Chermoula is a friend to a fish dish — but also goes well with meat, poultry and vegetables.

The Salt

Making An All-American White House Dinner With Some African Flair

Chermoula ingredients can include cilantro, cumin, garlic and saffron. Emily Barney/Flickr hide caption

Chermoula ingredients can include cilantro, cumin, garlic and saffron.

If you weren't on the guest list for Tuesday's U.S.-Africa Leaders Summit dinner, no need to feel left out. We've got the inside scoop — and a few recipes — for one of the meal highlights.

The White House served tender slabs of Wagyu beef, with a side of sweet potato puree and braised collard greens. To add a bit of African flair, the chefs rubbed on a marinade native to North Africa: chermoula.

Born in Morocco, chermoula is a blend of spices like coriander and cumin along with fresh chilies, giving it a rich herby and spicy taste. Olive oil turns the combo into a paste.

The blend is the heart of Moroccan food, says Marcus Samuelsson, the renowned Ethiopian-born, Swedish-raised chef who specializes in African cuisine. "It has a hint of floral and it has flavor, but it's not super spicy," he says. "That's why it's not offensive." From its traditional use to flavor grilled fish, chermoula has spread to beef, chicken, even vegetables.

It's also spread beyond its country of origin, used in Tunisia, Algeria, even the south of France (not to mention Washington, D.C.). Each region makes it a bit differently.

"There is no one recipe for charmoula," writes the James Beard award-winning cookbook author Paula Wolfert in The Food of Morocco. [Clearly, there is no one spelling, either, since it's a transliteration of an Arabic word.] "In Marrakech, a cook might add some ginger to the spice mix. In Agadir, creamed onions are often added. In Tetouan, a little hot red pepper oil, and in Tangier, our housekeeper always added a little thyme."

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The Salt

Harissa: The Story Behind North Africa's Favorite Hot Sauce

Moroccans often start with a classic spice blend called el ras hanout, or "top of the shop," commonly including cumin, cardamom and coriander. But each spice vendor will put a special spin on the blend. Home cooks add their touches — fresh-cut dill for some, roasted chilies for others, says Samuelsson.

He adds that the popularity of chermoula is illustrative of the pride Morocco takes in its spices.

"Anytime you say chermoula, people think flavorful, and they smile and they want to have it with their meal," he tells Goats and Soda. "They're expecting a spice rub that is delicious."

So what's his recommendation? Rub a generous amount on a chicken, and roast. Cook some rice with two teaspoons of chermoula mixed with oil to go with the chicken. Or if poultry is not your thing, rub the marinade onto a juicy piece of steak and let it sizzle.

Recipe: Chermoula

This recipe is reprinted with permission from Marcus Samuelsson's Soul of a New Cuisine.

Ingredients:

- 8 garlic cloves
- 1/2 cup small parsley sprigs
- 1/3 cup small cilantro sprigs
- Grated zest of 2 lemons
- 4 Teaspoons paprika
- 2 Teaspoons chili powder
- 2 Teaspoons ground cumin
- 1 cup olive oil

Combine the garlic, parsley, cilantro, lemon zest, paprika, chili powder and cumin in a blender and blend on low speed to a coarse puree don't process until smooth. With the blender running, add the oil in a thin, steady stream and blend until a thick paste forms.

Store in a tightly covered container in the refrigerator for up to 2 weeks.

Recipe: Fish Tagine with Creamy Onion Charmoula

This recipe is reprinted with permission from Paula Wolfert's The Food of Morocco.

Ingredients:

- 1 1/2 Teaspoons cumin seeds
- 3 garlic cloves
- 2 teaspoons sea salt
- 2 teaspoons sweet paprika
- 1/2 teaspoon black pepper
- Pinch of cayenne, tumeric and saffron threads
- 1/3 cup cilantro and flat leaf parsley
- 1/3 Extra virgin oil
- 1 medium red onion (coarsely chopped)
- 1 pound 1-inch thick firm textured white fish steaks
- One 2-inch Ceylon cinnamon stick
- 5 small red ripe tomatoes, cored and cut into 1/4-inch thick slices
- 2 medium Yukon gold potatoes, peeled and cut into 1-inch dice
- 1 pound narrow zucchini, trimmed and cut into 1-inch chunks
- 1 red bell pepper, peeled, cored, seeded, and diced
- Juice of one lemon

Garnish:
- 1/2 preserved lemon, rinsed, pulp removed, and diced
- 12 green ripe olives
- 2 Tablespoons chopped cilantro

  1. For the charmoula, toast cumin seeds by tossing them in a hot dry skillet over medium heat for about 1 minute.
  2. Blend the cumin seeds, garlic and salt to a paste in a large mortar. Moisten the paprika, black pepper, cayenne, turmeric and saffron with 2 tablespoons water. Add the spices, herbs and oil to the garlic mixture and blend until smooth. Add the onion, 3/4 cups of water and blend to a smooth velvety texture.
  3. Wash fish under cold running water. Trim off any skin, cut into small dice, and reserve. Pat dry fish and cut into 1-inch chunks. Place fish, cinnamon and 1/2 cup of charmoula in a bowl. Toss fish, cover and refrigerate 1 to 2 hours.
  4. Meanwhile, arrange tomato slices side by side on sheets of paper towels lightly dusted with salt. Dust tomatoes with salt, cover with more paper towels, and press down to absorb excess moisture. Leave tomatoes to dry out until use.
  5. Arrange diced fish skin, potatoes, zucchini and red pepper in your tagine. Pour over remaining charmoula and slowly bring to a boil. Cover and cook until the vegetables are tender and the sauce is thick, about 45 minutes. Remove and discard cinnamon stick. (You can prepare up to this point 1 to 2 hours in advance. Let stand at room temperature.)
  6. 30 minutes before serving, preheat oven to 400 degrees.
  7. Gently reheat the tagine over low heat. Remove fish, toss with lemon juice. Spread fish and tomatoes on top of the veggies. Transfer to oven and bake, uncovered for 10 minutes.
  8. To serve, decorate tagine with preserved lemon, olives and cilantro. Serve from tagine at your table.

Recipe: Eggplant Smothered With Charmoula

This recipe is reprinted with permission from Paula Wolfert's The Food of Morocco.

This recipe calls for two-step cooking. First you bake the eggplant slices, then fry them in oil. The initial baking will keep eggplant slices from absorbing too much oil during frying.

Ingredients:

- 2 medium eggplants, about 1 1⁄2 pounds
- Coarse salt
- 1 clove garlic, peeled and minced
- 1 Teaspoon sweet paprika
- Pinch hot paprika
- 3⁄4 Teaspoon freshly ground cumin seed, preferably Moroccan
- 3 Tablespoons finely chopped fresh cilantro
- 3 Tablespoons finely chopped fresh parsley
- 3 Tablespoons fresh lemon juice
- 1⁄2 cup extra-virgin olive oil


Fish Steaks Braised with Bell Pepper, Olives, and Lemons - Recipes

Ingredients:
4 tablespoons olive oil, divided
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
2 garlic cloves, chopped
1 cup Kalamata olives, pitted, coarsely chopped
2 lemons, halved lengthwise, cut crosswise into thin slices
1 cup dry white wine
Four 8 to 9-ounce fish steaks (such as halibut or salmon each 1 inch thick)
1 chopped fresh Italian parsley
Extra-virgin olive oil

Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.

Add onion and bell pepper.

Saute until onion is translucent, about 12 minutes.

Add garlic and stir 1 minute.

Add olives, lemons, and wine and bring to boil.

Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over high heat.

Sprinkle fish steaks with salt and pepper.

Add to skillet and saute until first side browns, about 2 minutes.

Add bell pepper mixture and juices add parsley.

Reduce heat to medium simmer uncovered until fish is just opaque in center, about 5 minutes.

Season with salt and pepper.

Divide fish and sauce among shallow bowls drizzle with extra-virgin olive oil. Serves 4.


Fish Steaks Braised with Bell Pepper, Olives, and Lemons - Recipes

Romano beans are a form of flat snap bean which originated in Italy. Specialty grocers and farmers’ markets sometimes carry them and they can also be grown at home, assuming you live in an area with a Mediterranean climate. They are usually available in late summer and fall. They are also readily available frozen in most markets.

Like other snap beans, Romano beans are supposed to be eaten whole. They are considered ripe when they make a crisp “snap” if they are broken in half, and they have a very mild flavor and a tender texture. These beans are often braised with other vegetables and eaten as a side dish. They can also be added to soups, stews, stir fries and an assortment of other dishes. These beans can also be pickled.

You may also hear these legumes referred to as Italian flat beans or Italian snap beans, but don’t confuse them with fava beans, which are sometimes labeled as “Italian broad beans.” These snap beans are flattened, rather than rounded, as one might expect. To use Romano beans, snap or trim off the ends and rinse the pods to remove any dirt from the field. These beans can be lightly cooked to retain their crunchy texture or cooked until they are extremely tender. However, overcooking will cause the beans to turn into a tasteless mush, so take care when preparing them in braised and other long-cooked dishes.

In addition to being available in classic green, Romanos also come in yellow and purple, for cooks who like to play around with different colors in their cooking. When selecting Romano beans in the market, look for crisp specimens with even coloration and no soft spots or signs of mold. Limp, listless beans should be avoided and the beans should be stored in paper bags and used within a few days for best results.

How to Steam

Step 1
Rinse Romano beans under running water to wash away any debris. Drain the beans in a colander.

Step 2
Set a steamer basket in a large cooking pot with 1 inch of water in the bottom. Turn the heat to high, and bring the water to a boil.

Step 3
Chop the stem and tips of the beans off with a sharp paring knife while the water is heating. Cut the beans into 1- to 1 1/2-inch sections. For an attractive visual effect, hold the knife at a 45-degree angle to the beans, to cut sections on the diagonal.

Step 4
Place the bean pieces in the steamer basket. Set the lid on the pot, and cook for three to four minutes.

Step 5
Remove the lid, and test the beans tenderness with the tip of a sharp knife. If the beans are not yet soft, use a spoon to rotate the pieces at the top of the steamer basket to the bottom, nearer the water. Cover with the lid, and cook for another two to three minutes.

Step 6
Drain the beans in a colander and serve immediately, seasoned with salt or salt substitute and fresh-ground black pepper to taste.

How to Boil

Step 1
Fill a large pot half full of water, add 1 to 2 tsp. salt, and cover the pot with a lid. Bring the water to a full, rolling boil over high heat.

Step 2
Add washed Romano beans that have been cut into 1- to 2-inch pieces to the pot of boiling water.

Step 3
Boil bean pieces until tender. Remove the bean pieces from the pot with a slotted spoon, and serve promptly.

How to Braise

Step 1
Cook onions, celery, carrots or any other garnish or vegetable you prefer, in olive oil over medium heat until golden.

Step 2
Add additional flavorings such as tomatoes or minced garlic, then add cut Romano beans. Add seasonings of your choice to taste.

Step 3
Simmer over medium-low heat for 40 to 50 minutes, stirring occasionally, until the beans are soft and most of the moisture has evaporated. Cool your braised Romano beans for five to 10 minutes before serving.

  • If you are using the steamed beans in a cold salad recipe, place the drained beans in a large bowl filled with cold water and ice. Allow the beans to cool completely before draining in a colander.
  • If you have both small and large beans to cook, separate them into two batches for cooking because the thicker ones take longer to become tender.
  • Add cooked garbanzo beans or potatoes to braised Romano beans to make a hearty entrée.

Sautéed Romano Beans

  • 1 pound Romano beans
  • 3 tablespoons olive oil, divided
  • 2 tablespoons minced shallots
  • 2 cloves garlic, minced
  • 1/4 cup loosely packed fresh oregano leaves
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup cherry or grape tomatoes
  • 1/2 teaspoon balsamic vinegar

Rinse the beans under cold running water. Drain, leaving any water clinging to the beans. Trim the ends and set aside.

In a large skillet, heat 2 tablespoons of the olive oil. Add the shallots and sauté over medium heat about 1 minute. Add the garlic and continue to sauté for 30 to 45 seconds, until tender and fragrant but not browned. Remove the sautéed shallots and garlic from the pan with a slotted spoon, pressing any excess oil back into the skillet. Set aside.

Add the remaining 1 tablespoon oil to the skillet. Once the oil is hot, add the beans, oregano leaves, salt and pepper to taste. Sauté over medium heat, stirring frequently until the beans are browned in spots and tender but retain some crispness, about 10 to 12 minutes. Stir in the tomatoes and cook 2 minutes. Stir in the sautéed shallots and garlic. Cook just until aromatic, about 30 seconds.

Remove the pan from heat and let the beans cool slightly. Stir in the balsamic vinegar and allow contents to cool to room temperature. Remove the salad from the pan to a serving platter.

Braised Romano Beans

  • 1/2 cup extra virgin olive oil
  • 1/2 cup minced celery
  • 1/2 cup minced carrot
  • 1 cup minced red onion
  • 1 clove garlic, crushed
  • 2 sprigs fresh rosemary
  • 1 teaspoon tomato paste
  • 1 cup canned crushed Italian tomatoes
  • Salt and freshly ground black pepper
  • 1 1/2 pounds romano beans (flat green beans), ends trimmed

Heat oil in a deep skillet or a shallow three-quart saucepan. Add celery, carrot and onion and cook over medium heat, stirring occasionally, until vegetables barely begin to brown, about 25 minutes. Add garlic and rosemary and cook until fragrant, a few minutes. Stir in tomato paste and tomatoes. Bring to a simmer. Season with salt and pepper. Simmer until mixture is well combined, about 5 minutes.

Add beans, setting them in pan all in one direction. Add 1/2 cup water. Bring to a simmer. Baste beans, season with salt, reduce heat to low. Cook gently, partly covered, turning beans in sauce from time to time, until beans are very tender, about 40 minutes. Adjust seasoning and serve hot or at room temperature.

Romano Bean Vegetable Soup

  • 1 tablespoon olive oil
  • 1 chopped onion
  • 2 minced cloves of garlic
  • 2 chopped celery stalks
  • 2 chopped carrots
  • 5 cups chicken stock
  • 1 cup water
  • 1 can (28 oz) diced plum tomatoes
  • ½ teaspoon dried oregano
  • 3/4 cup small pasta, cooked
  • 16 oz frozen romano beans, partially defrosted
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/4 teaspoon each salt and pepper
  • Grated Parmesan cheese

In large saucepan or Dutch oven, heat oil over medium heat cook onion, garlic, celery and carrots, stirring often, until onion is softened, about 5 minutes.

Stir in stock, water, oregano and tomatoes bring to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Cook pasta in boiling salted water until al dente. Drain. Add pasta, chickpeas, romano beans, salt and pepper to the soup and cook until the beans are heated.

Serve sprinkled with Parmesan cheese.

Braised Chicken With Romano Beans

  • 4 chicken thighs, trimmed
  • 1/4 cup flour
  • 1 tablespoon olive oil
  • 1/3 cup dry red wine
  • 1/2 lb romano beans (You can also use frozen)
  • 3 garlic cloves
  • 1 (14 1/2 ounce) cans chopped tomatoes
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon fresh rosemary
  • 1/3 cup kalamata olive, sliced in quarters
  • Salt and pepper

Heat olive oil in a pan that has a cover. Trim the chicken thighs of extra fat, cut in half if possible, and season with salt and pepper.

Lightly dust the chicken with flour and fry over medium high heat until well browned, but not too much. Any burning is very apparent in the dish, so keep it brown, not black. Turn and finish browning.

Deglaze pan with the wine until most of the liquid is gone.

Trim Romano beans and cut on the diagonal into 1 1/2 inch pieces. Toss into pan and stir to get the cooking going. After a couple of minutes, toss in the peeled and crushed garlic. Stir another 2 minutes being careful not to burn the garlic.

Add the tomatoes and juices to the pan along with the rosemary, garlic, and additional salt and pepper as desired.

Bring to a simmer and reduce heat. Cover the pan, but leave the lid slightly ajar. Allow to cook on low heat (keep a simmer going) for 20 minutes.

Add the olives and cook an additional five minutes.

Italian Green Bean and Meatball Stew

  • 2 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 3 pounds ground beef or turkey
  • 1 cup seasoned Italian breadcrumbs
  • 1/4 cup freshly grated Parmesan, plus extra for topping
  • 1 bunch parsley, stemmed and finely chopped
  • 2 eggs
  • 3 cans (28 ounces each) Italian peeled tomatoes, crushed
  • 2 1/2 cups chicken stock
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper
  • 4 pounds small red potatoes, skin on, cut into 1-inch pieces
  • 3 pounds Italian green beans, cut into 1 1/2-inch pieces

Heat oven to 400 degrees F

Meanwhile, in a large bowl, mix the meat with the breadcrumbs, Parmesan, parsley and eggs. With clean hands, work the mixture well. Shape it into 1 inch meatballs and place on greased baking sheets. Bake for 20 minutes or until brown and cooked through.

In a soup pot, heat the oil and cook the onion, stirring often, for 10 minutes or until it begins to brown. Add the tomatoes and chicken stock. Stir well. Cook over medium heat until the mixture comes to a simmer. Add salt and red pepper. Add the potatoes and simmer for 10 minutes or until tender.

Add the green beans and the meatballs. With the back of a ladle, gently press the meatballs into the liquid so they’re just submerged. Try not to break the potatoes or meatballs. Cover and simmer gently for 1 hour. Serve with shaved parmesan cheese over the top.


60 Best Whole30 Paleo Recipes of All-Time

The Whole30 is a month-long period during which you eat completely paleo, and also cut out sweeteners and baked good substitutes. Even maple syrup and honey! The idea is to eat well and feel good, and reset your body. For your Whole30, try these perfect paleo and Whole30 friendly recipes for dinners, snacks, breakfasts, and side.


This simple and easy salmon stir-fry meal is made with ghee, salmon, fresh green beans, sliced lemon, salt, and pepper. You wouldn’t believe how just a handful of totally-unfancy ingredients can create such a fantastic lunch or light dinner for your family.

These fish fritters have a few adjustments in the recipe list to make them Whole30 friendly, all of which are outlined in the post. You’ll want to leave out the GF bread (obviously) and replace it with a bit more coconut flour. Add chia seeds and use coconut aminos instead of tamari.

These pork chops are easy and juicy with plenty of spicy flavor. Leave yourself at least a few hours of time (if not a full day), because you’ll be marinating these babies with chipotle chilis in adobo sauce, Italian spices, garlic, olive oil, lime juice, fresh cilantro, and sea salt.

Leave the optional parmesan cheese out of these recipe and it becomes an awesome Whole30 approved dinner that’s veggie-heavy and also has a dose of meaty protein from the shrimp. If you use homemade bone broth, you’ll be getting an extra healthy serving of gelatin.

Speaking of sweet potatoes, these fries are totally delicious and piled on with healthy and yummy toppings like tomato, scallions, homemade guacamole, ground turkey, romaine lettuce, and seasonings. I wouldn’t hesitate to serve this for dinner on a busy weeknight.

You have options with this recipe. For your Whole30, you’ll need to leave out the maple syrup as directed. No big deal, as this chicken salad is amazing anyway. Then it’ll be your choice whether you want to eat this dish plain, or serve it on paleo buns (recipe linked).

With such simple ingredients, these green beans come together for an easy side dish or snack that’s full of garlic flavor. Rice vinegar and clarified butter add extra flavor, with sesame oil and coconut aminos create an Asian-inspired taste. Serve with just about anything!

This salad is flavored with fish sauce, lime juice and zest, fresh cilantro and mint, and green onions. Chicken broth and ground chicken are a perfectly seasoned base for these wraps, while romaine lettuce serves as a crunchy “cup” standing in for taco shells. Nice and green, and extra tasty.

I’m keeping this recipe in the wings for a busy weeknight when I’ve just come in from a sweaty bike ride home from work and it’s too hot to cook. This watermelon gazpacho comes together in only a few minutes and uses wholesome ingredients like red onion, cucumber, and hot peppers.

This bread should be used sparingly, because substitutes for non-approved foods (like breads and baked goods) are discouraged on the Whole30. But for an occasional healthy sandwich stuffed with greens, veggies and/or nourishing meats, this cauliflower/coconut flour bread is just the ticket.

This easy side dish comes together in about 20 minutes, and features the fresh and light tastes of summer in the form of yellow summer squash, ripe tomatoes, and fresh basil leaves with a hint of extra virgin olive oil, kosher salt, and freshly ground black pepper.

This easy chicken puttanesca is ready in a little more than half an hour, and it’s super tasty as well as healthy. With just chicken breasts, olive oil, sliced onion, garlic, crushed tomatoes, cherry tomatoes, kalamata olives, and fresh basil, you can have a delicious Italian dinner at home.

Tagine is a Moroccan dish traditionally cooked and served in a clay pot filled with vegetables, meats, and plenty of aromatic spices. This one is “deconstructed” and filled with cumin, black pepper, paprika, ginger, cardamom, cilantro, lemon, red onion, and chicken. Yummy!

Taco bowls for breakfast? You got it. This healthy bowl really could be served for lunch or dinner also, and is sure to fill you up with healthy goodness in the form of grass-fed beef, lettuce, bell pepper, avocado, sauerkraut, and other options like eggs and fried plantain.

The same goes for this Lebanese flatbread—don’t use it as a crutch! But the ingredients are all Whole30 friendly, so allow yourself a slice if you wish. The best part of this lemon and olive oil drizzled bread is the za’aatar spice blend, which is unique and made with sumac.

This basil peach salad would be absolutely lovely on chicken, salmon, or with vegetables for a fresh, fun, unique flavor. It’s easy to make in just a few minutes with sweet onion, lime juice, sea salt, fresh peaches, and chopped fresh basil. Basil and peach are a match made in heaven.

This amazing souvlaki version is paleo, Whole30-approved, and absolutely delicious. You’ll use avocado to make a flavorful dairy-free tzatziki you can drizzle over your seasoned chicken, peppers, and onions. There’s a recipe included for paleo tortillas, but feel free to just enjoy the chicken, veggies, and sauce unwrapped if you’d rather!

These easy salmon patties are held together with eggs and almond flour, and mixed with onion, parsley, basil, garlic, marjoram, and other seasonings. They have a lemony flavor with plenty of fresh herbs, and would make a lovely lunch or light dinner with some greens.

This smoothie uses a modest amount of fruit along with avocado, making it acceptable for the Whole30 and a great breakfast choice or morning/afternoon snack when you just can’t make it to the next meal. The healthy fats in avocado keep you full!

This hemp milk would be a fine addition to smoothies or other drinks for a dose of protein and some added creaminess, and it’s Whole30 approved. You’ll need hemp seeds and water, as well as a cheesecloth or something very fine to strain your hemp milk through.

This traditional recipe for gazpacho uses large tomatoes, cucumbers, bell pepper, garlic, onion, tomato juice, olive oil, fresh herbs, and sherry vinegar. It lacks the sweetness of the watermelon version, and would make a lovely summer dinner or starter dish.

This spicy and nourishing Thai soup is made with lemongrass, coconut milk, chicken stock, garlic, chili paste, fish sauce, vegetables, fresh lime juice, and more. It’s super flavorful and will wake you up! Make sure whatever coconut milk you choose has no additives, as carrageenan and other ingredients aren’t allowed.

Alfredo? But that’s cheese! Not this alfredo, actually. This creamy sauce is made from cauliflower, chicken broth, and garlic powder, making it a healthy topping for your zucchini noodles and shrimp.

These kale chips are perfectly snackable and easy to make in your dehydrator—I’ve used a similar recipe when it was just too hot to use the open, and we enjoyed our chips with the seasonings listened, such as garlic, jerk seasoning, cayenne pepper, cayenne, and more.

This Whole30-approved veggie sauce would be perfect over zucchini noodles, spaghetti squash, or even meat! Make it yourself with raw almonds, roasted bell peppers, garlic, olive oil, red wine vinegar, paprika, red chili flakes, sea salt, and pepper.

Being on the Whole30 can be a little bit stressful—your diet is at lest a little bit different than usual and requires more advance planning, and you still have the rest of your busy day to contend with! Make it easier with this slow cooker chicken meal with simple seasonings.

This roasted cauliflower dish is amazing no matter whether you have purple, white, or green cauliflower (although I admit the purple is prettiest). You’ll cook it up with olive oil, sea salt, and black pepper, and dip or top it with a homemade mint and basil chimichurri.

Need a simply-dressed mahi mahi recipe? This one with chili-lime butter will be your best friend. You’ll want to use ghee or clarified butter as your base, and add lime zest and chili powder for the best flavor that will glaze your fish and make it irresistible.

For this recipe, leave off the cheese as a potential topping and enjoy your healthy paleo egg wraps made with coconut cream, sea salt, spinach, and nitrae-free bacon. Feel free to fill these wraps with anything else you like—avocado, anyone?


Photo: Jay’s Baking Me Crazy

Everyone loves chili, and this paleo and Whole30-compliant chili recipe is super simple with grass-fed beef, onion, fire roasted tomatoes, and plenty of seasonings. You could serve this over zucchini noodles, or even baked sweet potatoes. Tasty and full of nutrients.

Roasted red pepper is one of my favorite sauces, so I’m excited about this recipe. You’ll need Chilean sea bass, garlic, shallot, red pepper, balsamic vinegar, red pepper flakes, olive oil, and maybe a few dinner guests you’re looking to impress. Everyone will love this recipe!

This vegan, paleo, Whole30 creamy soup is made with coconut oil, onions, cauliflower, veggie stock, and a dairy-free cream of your choice. I’d recommend simply substituting coconut milk. If you don’t need the soup to be vegan, use bone broth for extra nutrition.

With a few adjustments, this amazing recipe becomes Whole30 friendly. Substitute almond or cashew butter for the peanut butter, as suggested. Use coconut aminos or the tamari, and leave out the maple syrup/date. This recipe is simple and delicious.

This awesome paleo and Whole30 friendly salad is made with diced Roma tomatoes, red onion, cucumber, sliced olives, pepperoni, onion, and a delicious red wine vinegar dressing with garlic and fresh herbs. It’s crunchy, savory, refreshing, and so good for your body. Enjoy for lunch or a dinner side dish.

Give this nourishing soup a try next time you’re in need of a simple and nutritious meal. It comes together with organic chicken stock (better yet—use any kind of homemade bone broth), coconut aminos, minced ginger, red chili flakes, fish sauce, eggs, zucchini, and spring onions.

Chinese Five Spice Powder turns sweet potatoes into a luscious, seasoned soup with carrots, garlic, and other add-ins. To make sure you keep your soup Whole30 approved, use only toppings that are allowed. No Greek yogurt or chopped peanuts—try coconut yogurt and almonds instead!

This hash brown shouldn’t be your everyday breakfast, as it does use white potato—though you could use sweet potato, which is much more nutritious! The scallions and bacon give this cake and awesome flavor, while egg adds protein and holds the whole thing together.

This salad is reminiscent of the favorite bacon, lettuce, and tomato sandwich, but without the bread! While the ingredients list includes feta cheese, you can certainly leave it off the salad and enjoy your bacon, lettuce, and tomatoes with the simple lime dressing.

You can make this coleslaw while on a Whole30 by leaving out the coconut sugar. You won’t miss it—the lime juice, cumin, dry mustard, garlic powder, cayenne, and other seasonings will perfectly flavor the carrots, cabbage, red pepper, and onion, wile homemade, paleo-friendly mayo makes it creamy.

Recipes like this one are great to have on hand during a Whole30 month, when sometimes you just can’t bring yourself to the kitchen to get a meal going. An easy and delicious pulled pork recipe that follows all the rules might be exactly what you need to get re-inspired.

This chicken piccata dish is made with chicken, oil of choice (either coconut or olive would work well), arrowroot starch, chicken stock, lemon juice, capers, thinly sliced lemons, and parsley. The arrowroot acts as a thickener for the silky, lemony sauce on the chicken.

This easy Waldorf salad makes a quick side dish or picnic food anybody will enjoy, even if they aren’t doing a Whole30. You’ll want to make sure your mayo is paleo-friendly, so homemade is best. The shallots, grapes, walnuts, celery, and other ingredients make this chicken salad amazing.

This amazing recipe has flavors of blackberries, tea, and fresh herbs over delicious and tender chicken, and it’ll become a new family favorite. Just leave out the honey in this recipe to make it Whole30-approved. The blackberries still add a sweetness balanced by the herbs and onions.

This smoothie is made with frozen banana, strawberries, cherries, almond milk (you could use coconut milk, too), and almond butter. It’s creamy without any dairy, sweet without sweetener, and packs a dose of protein from the almond butter. Try it with cashew, too!

These awesome steak tacos are made with a marinade of sea salt, black pepper, lime juice, and cumin, and served in romaine lettuce tops. Serve them up with your favorite Whole30 taco toppings, like chopped avocado, tomatoes, cilantro, and salsa.

This coconut curry dish is made with chicken, green curry pasta, coconut oil, coconut milk, fish sauce, tomatoes, cabbage, zucchini, green onions, and spaghetti squash. I’m feeling more energetic just talking about the nutrients packed into this dish.

This is one of our favorite ways to enjoy broccoli, and you can enjoy it too, with olive oil, garlic, mild red chili, sea salt and black pepper, and sliced almonds and lemon. We’ve made this broccoli as a side dish and also served it up alone as a simple and healthy lunch.

For this recipe, use the cashew sour cream option to blend with your Hatch chiles. This crema is the perfect topping for your delicious, slightly crispy-crunchy smashed potatoes with flaky sea salt and garlic. So yummy. This would make a great party dish!

This magical soup is made creamy with cashews, and is full of vegetables and broth (bone broth would be perfect). To make it paleo and Whole30, use coconut aminos in place of the soy sauce/tamari, or just leave it out as the recipe lists this ingredient as optional, anyway.

When you make this smoothie, leave out the honey or maple syrup. You don’t need it, anyway! The coconut water, raspberries, blueberries, banana, and other ingredients are enough to satisfy your sweet tooth in a way that’s still vitamin-rich and good for your body. And this one’s a rainbow, too!

This simple salad is a great way to enjoy jicama, and takes only a few minutes to throw together with fresh watermelon, lime juice, finely chopped mint, and cayenne pepper if you want to add a kick of spice. You could always add less than a teaspoon—it’s hot!

These burrito bowls are easy to make with garlic, chicken, cauliflower rice, and other components, and they’re perfect for a date night dinner with your love. Rich in nutrients and bean-free, they’re paleo and Whole30 friendly and won’t leave you feeling stuffed.

This unique pesto sauce is an amazing condiment for a perfectly tender and well-seasoned flank steak rubbed with ground chili powder, cumin, coriander, garlic, onion, ginger, cinnamon, and clove. When you make the pesto, just leave the sweetener out—it’s not necessary anyway.


Photo: Sew Simmer And Share

While desserts and sweet treats (even with “allowed” ingredients) are discouraged on the Whole30, fruit is a-okay as long as you aren’t eating too much of it, and this melon smoothie makes a lovely sweet-and-spicy drink to enjoy for a mid-morning or afternoon snack. It’s so pretty, too!

This recipe couldn’t be any easier. Slicing your cauliflower into “steaks” is a beautiful way to serve them that showcases their elegant shape, and the curry sauce is just curry powder, ginger, olive oil, salt, and freshly ground black pepper. So easy and tasty!

If you’re on a Whole30, you’re already doing an extra healthy form of detoxing. But that doesn’t mean you can’t enjoy this easy kale salad with sprouts (of your choice—they don’t have to be alfalfa), avocado, kale, and a yummy lemon and nutritional yeast dressing.

In an ideal world, we would all be making our own bone broth every week. After all—it’s not that hard, right? But sometimes life gets the better of us, and we need a shortcut. You can use Bare Bones Broth to make this paleo pho, which is super tasty and spicy.


Photo: Strength And Sunshine

These yummy and kid-friendly meatballs are served with a homemade and vegetable-rich sauce full of flavorful seasonings and over spiralized sweet potatoes for a “spaghetti” that’s healthy and packed with nutrients. No more pasta bloat after dinner!

We’ve all tried to make baked sweet potato fries and had them turn out limp and mushy, right? The secret is this mixture of tapioca and coconut flour that helps the sweet potatoes get a crispy crust on the outside of them, without any grains!

Last but not least, I leave you with this awesome sweet potato and egg scramble made with sweet potato, eggs, coconut milk, sea salt, salsa, and butter (you’ll use ghee for the Whole30). This has all the flavors you want in a breakfast and is easy to make.

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DIRECTIONS:

Bring a large pot of salted water to a boil and add the elbow macaroni. Cook approximately 7 minutes or according to package directions. Drain well and rinse with cold water until pasta is cooled. Make sure it is drained well.

In a large mixing bowl, toss together cooked noodles, tuna, eggs, onion, celery and peas.

In another small bowl, wish together the mayonnaise, vinegar, dill, sugar, relish, dijon mustard, salt and pepper.

Pour sauce over pasta mixture and toss until everything is well coated, break up the tuna slightly. Cover the bowl and chill for at least 1 hour before serving. Serves 8


The Flavors of Key West

A favorite destination for Ernest Hemingway, Jimmy Buffett, and many more, Key West is known for its palm lined streets, gingerbread architecture, water sports, and for “the” freshest locally caught fish. With a distinct mixture of cultures, the island is not only home to a strong seafood scene, but to a tantalizing fusion of cuisines. At night, the streets are lit with vibrant sidewalk cafes that lure in passersby’s with the delicious scents of their specialties. Live music and hopping bars are the perfect pairings to watch the sunset into the Gulf of Mexico.

The Florida Keys is home to five districts, each with their own personality and attractions that make visitors feel like they are a world away. The southernmost paradise, Key West, is just miles from Cuba and is home to an enviable temperate climate and a delicious array of fresh seafood set to a beautiful sea backdrop. Bringing together a multitude of cultures that have made Key West home during its history, Key West’s food scene has delicious flavors, like African and Cuban, that are difficult to find anywhere else in the US.

As a guide to the restaurant and seafood landscape, Paul Menta can tell you all there is to know about the area. A professional chef, community advocate, and pro kite surfer, Paul is the perfect person to tell you about the best secret dining spots in Key West. The Philly native began his culinary career in Spain and France and eventually came to Key West to continue his love for competitive kite surfing. An athlete, distiller, chef, and entrepreneur, Paul has made it his mission to tap into all that Key West has to offer.

His most recent venture, Three Hands Fish , is a community supported fish market in Key West. Its members, chefs and home cooks, have access to the freshest fish, shrimp, stone crabs, oysters, and lobster that come to the docks each day. As Paul describes it,” the first hand is the hand of the fisherman, the second the market, and the third is when the fish makes it into the hands of the individual or restaurant”. Paul is proud of his market as it brings local, traceable seafood to the people with plenty of variety, thus avoiding over fishing a specific species.

Key West has seafood unlike anywhere in the world and the crucial ingredient is the water. The Gulf of Mexico mixes with the Atlantic ocean making a perfect nursery for a plethora of fish, crab, and lobster. The fishermen of the region have come together to create a sustainable plan for the future of their industry, naturally controlling over-producing populations that threaten to take over the ecosystem. “Not only are visitors able to jump on the boat for themselves and go fishing in some of the clearest waters, but they are able to sit back and relax, knowing they can find the same fresh fish in local restaurants,” says Paul.

If you are looking for a taste of the freshest seafood right on the dock, Paul suggests visiting The Stone Crab restaurant. This restaurant serves up some of the best of what Key West is known for, the stone crab, but they also do it in a stunning setting with an unbeatable view of the water. Housed in a resort built in 1956, the restaurant keeps alive the tradition of the fishermen bringing their catches straight to their dock, something that is no longer happening in other areas. And if you are looking for a place to stay, Paul recommends Ibis Bay Resort , home to The Stone Crab, which has a retro feel. Stop in for fun cocktails and great seafood that the restaurant catches themselves. Head here for stone crab, lobster, Key West shrimp, and more local fish. Be ready for a good time at The Stone Crab!

For the die-hard cooks, go for a ride on a private charter to catch the freshest fish for yourself. Paul recommends Lucky Fleet , chartered by Captain Moe, to take you on this adventure and help guide you in hooking the best seasonable seafood. Moe has been fishing the waters around Key West for over 30 years and knows his way around. Whether you are an avid deep-sea fisherman or fisher-woman or this is your first time, Captain Moe will take you on a great adventure, not just a boat ride. From sailfish to tuna to grouper, they will lead you to the right spot.

To learn how to prepare the seafood you just caught, take a class at Isle Cook where Paul himself will teach you how to cook local recipes and healthy meals with seafood. “Being a chef and commercial fisherman I can tell you there is no better teacher of how to use, care for, store, cook and eat a product than a fishermen. They have ideas and techniques that most chefs would die for….but they have to ask…..so we spread the word to them,” says Paul.

When visiting Key West, be sure to try fish you wouldn’t otherwise be able to get at home. Considered local to Key West are the Hogfish, Mangrove Snapper, and, as of late, the Lion Fish. Paul’s favorite? The Hogfish. This fish is caught by spear fishing, which is a fun challenge to try. Speared by yourself or someone else, Paul suggests serving the fish whole and he affectionately calls it the “Key West Turkey”, because it can be stuffed with lobster, onions, and herbs.

While you may have heard of Key West’s conch fritters, which is fried conch meat that is actually native to the Caribbean, Paul prefers to make grouper fritters. Fisherman of Key West are able to catch the grouper right off the coast, so this is a true local specialty. Similar to the conch fritter, the grouper is mixed with onions, carrots and a traditional Key West seafood seasoning made by the Key West Spice Company and it contains celery seed, salt, paprika, and red pepper. It is a simple preparation, but fresh grouper doesn’t need overpowering flavors. Once the batter is made, Paul fries the fish balls until golden and enjoys them in a sandwich or as an appetizer sitting by the beautiful water. You will find his recipe below:


Watch the video: Halibut with Tapenade (January 2022).