Tuesday, July 30, 2013

So Many Possibilities!

Are you looking for a way to add some new flavors your sandwich at lunch?  Maybe you need a way to add some flavor to your grilled chicken or fish.  I have had a recipe for a roasted eggplant and red pepper sauce for years and just stumbled across another one in a flyer at the grocery store.  The following recipe is a cross between the two.  This sauce works great as a sandwich spread, a topping for grilled meats, or as a dip.  Best of all, it is so simple to make!!  Enjoy!!

Roasted Eggplant and Red Pepper Sauce


1 head of garlic
1 medium eggplant cut into 1 inch cubes (leave the skin on)
1 red onion, cut into 1 inch cubes
2 red bell peppers, cut into 1 inch cubes
2 T olive oil
1 tsp kosher or sea salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
2 T tomato paste 
2 T lemon juice


Preheat oven to 425.  In a bowl combine eggplant, onion, peppers, olive oil, salt and pepper.  Spread vegetables onto a baking sheet and roast for 45-55 minutes, or until they are soft and browned.  While vegetables are roasting, cut 1/4 inch off of the pointed top of the garlic head.  Place in a small baking dish, cut side up.  Drizzle with 1 tsp olive oil.  Roast for about 45 minutes until the cloves are soft and brown.  Cool vegetables slightly and then place in a food processor.  Add 3-4 garlic cloves (or more if you love garlic!), tomato paste, and lemon juice. Pulse to blend ingredients together.  Serve as a spread, a dip, or on top of grilled chicken or fish.  

Saturday, July 20, 2013

Paleo Style Blueberry Lemon Bars

This is a recipe that I adapted from a blog by Dinah Houston. This is a great recipe if you are looking for something sweet, but still want to eat clean. These bars are dairy, grain, and refined sugar free.

Blueberry Lemon Bars


1 1/2 cups almond meal
1/2 tsp cinnamon 
1/2 tsp sea salt
8 T coconut oil, melted
2 TBSP honey
3 tsp vanilla
3 eggs
1/4 cup honey
1/2 cup lemon juice
1 T chopped mint
1/2 tsp lemon zest
1 cup of blueberries


Preheat oven to 350

Coat a baking dish or a glass pie pan with coconut oil.  Combine the almond meal, salt, 2 T coconut oil, honey, 2 tsp of vanilla, and cinnamon.  Press this mixture into the pan.  Bake at 350 for 15 minutes.  Set aside to cool. 

Squeeze about 3-4 lemons to make 1/2 cup of lemon juice and set it aside.
In a saucepan combine the eggs, honey, mint, lemon zest, and 1 tsp of vanilla.  Stir all of these ingredients over medium low heat.  ***You must stir this egg mixture constantly, or the result will be scrambled eggs!***  After this mixture heats for about 2 minutes, add 6 T coconut oil (one at a time).  Keep stirring until the coconut oil is combined.  Next, slowly add the 1/2 cup of lemon juice.  Continue to stir until the mixture begins to thicken.  This will take at least 5 minutes.  If you aren't sure if the mixture has thickened...keep stirring!  You will notice!  Stir in the mint and remove from heat. 

Pour the lemon mixture over the cooled almond crust and spread it evenly.  Finally, take the 1 cup of blueberries and push them down into the lemon layer.  Refrigerate for at least 1 hour (preferably overnight). 

Cut into bars and time you will probably want to double this recipe! 

Wednesday, July 10, 2013

Grilled Peaches with Honey Cream

It's peach season!! Many of us crave a sweet dessert after dinner, but who wants to spend time in the kitchen in front of a hot stove?  This is a delicious recipe from Cooking Light for grilled peaches.  Try this during your next cookout.  It will satisfy your sweet tooth without expanding your waistline...that is something we are all looking for, especially in the summer!

Grilled Peaches with Honey Cream


2 T butter, melted
2 T honey, divided
1/4 tsp ground cardamom
Dash of Kosher salt
4 medium peaches, pitted and halved
Cooking spray
1/3 cup plain Greek yogurt
2 1/2 T half and half
1/4 tsp vanilla extract
1 cup raspberries  


Combine melted butter, 1 T honey, cardamom, and salt in a medium bowl.  Add peaches and toss to coat.  Let stand for 5 minutes.

Heat a grill pan over medium heat.  Coat pan with cooking spray.  Arrange peaches on grill pan; grill 2 minutes per side or until grill marks appear.  

Combine yogurt, half and half, remaining T of honey, and vanilla in a small bowl.  Stir with a whisk.  Top peaches with cream and raspberries.  

Monday, July 1, 2013

Coconut Crusted Halibut with Mango Cilantro Sauce

This recipe was adapted from one that used the same technique to make chicken fingers.  I changed a few of the ingredients and came up with this wonderful fish dish.  It is so full of flavor!  The mango and cilantro sauce could be used as a salad dressing as well, so if you have extra don't throw it away!

Coconut Crusted Halibut with Mango Cilantro Sauce



1/4 cup of coconut oil (about 3 large T of solid oil)
1lb wild caught halibut
1/2 cup unbleached flour
2 eggs, beaten
1/2 cup shredded coconut (preferably unsweetened)
1/2 tsp paprika
salt, pepper


1/2 cup mango chunks
1/4 cup cilantro
1 tsp honey
1/2 tsp paprika
1/4 cup plain greek yogurt
dash of hot sauce
salt and pepper to taste


Heat coconut oil in a large skillet over medium high heat.  

Place the flour in one bowl with salt, pepper, and paprika.  Place the eggs in another bowl, and coconut in the third bowl.  Pat the fish dry with paper towels and season with salt and pepper.  Coat the fish first in flour, then dip into the egg.  Finally, coat the fish in the coconut.  

Place the fish in the hot pan and cook for about 3 minutes per side.  Fish should flake evenly with a fork when it is finished.  

Place all of the ingredients for the sauce into a blender and mix until combined.  Pour the sauce over the fish and serve with some sautéed vegetables.