cook eat paleo

4

Salmon with Blistered Tomatoes 

Hey! I have missed all of you so much. Though I’m not returning with a full start to finish recipe, I did some cooking, and I definitely waned to share with all of you – especially since I brought my camera out. I also wanted to let all of you know that I regularly update my instagram. My profile is bakingwithbooks

Ingredients 

1.5 lb skin-on salmon cut into three portions 

Seasoning blend for salmon: kosher salt, black pepper, Herbs de Provence, smoked paprika, hot paprika 

One pint mixed (orange and red) cherry tomatoes, rinsed and stems removed 

Olive oil 

½ large shallot, sliced or roughly chopped 

2 cloves garlic, roughly chopped 

Fresh parsley, roughly chopped 

Kosher salt and pepper 

Strawberry balsamic dressing (found at Whole Foods)

Directions 

In a large cast iron skillet over medium heat, drizzle a fair amount of olive oil and add in the shallots and garlic and let them sweat and infuse into the oil. 

After about 1 minute, add in the tomatoes, season generously with salt and pepper and allow them to blister for about 3 minutes. 

Remove tomatoes to a bowl. 

Add a little more olive oil to the pan and place the salmon skin-side down into the pan, searing for about 2 minutes. 

Flip and continue cooking for about 4-5 minutes. 

Add back in the tomatoes and add in a small amount of strawberry balsamic. 

Remove from heat when salmon is finished (should be moist and still slightly pink). 

Serve while hot. 

Enjoy!  

Baked soy and sesame salmon.

Simply place your salmon fillets in an oven dish on some grease-proof paper and pour over some soy sauce, drizzle with sesame oil and sprinkle with sesame seeds.

Season with a little freshly ground black pepper and sea salt and bake until tender, about 20 mins at 200 Celsius in my oven.

Enjoy!

Paleo Almond Butter Chocolate Fudge!

So here’s the thing…I HAVE been cooking. But work has been so busy I haven’t had time to post anything! I’ve been dead tired every. single. day. So I wanted to make a point to share this super yummy paleo fudge recipe so that I don’t feel like I’m only living for my 9 to 5. This fudge was SO easy to make and was a real crowd pleaser that you can whip up in less than 30 minutes. Make it, freeze it and treat yourself!

  • Prep time: 20 Minutes (plus minimum 30 minute freeze time)
  • Yields 16 squares

Ingredients:

  • 1 cup coconut oil
  • 1 cup almond butter
  • ½ cup maple syrup
  • ⅓ cup unsweetened shredded coconut, plus extra to top
  • 4-5 tbsp of unsweetened carob (or cacao!) powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • ½ dark chocolate bar of your choice, chopped

Instructions:

  • Add coconut oil to a food processor.
  • Then add almond butter, unsweetened shredded coconut, vanilla extract, and honey and a pinch of salt. Mix all ingredients until fully combined.
  • Pour half the ingredients into an 8″x8″ pan and use a spoon to spread out evenly.
  • Place in freezer to harden.
  • Meanwhile, place food processor bowl back on the motor and add your carob powder. Add 1-2 tablespoons at a time, mixing as you go to make sure you don’t add too much.
  • Once carob powder is incorporated, add a pinch of salt, mix well, and then pour your chocolate fudge on top of your now hardened almond butter fudge.
  • Sprinkle with chopped dark chocolate bar, shredded coconut, and a bit of salt and place in freezer for 10-15 minutes.
  • Cut into 16 squares and enjoy!!
7

Spicy Chicken & Sweet Potato Bowl

protein packed and freaking delicious. 

Ingredients 

2 lbs chicken breast, cut into chunks 

2 medium sweet potatoes, peeled and cut into chunks 

Seasoning blend: granulated onion, granulated garlic, ground ginger, Hawaiian lava salt, Mexican oregano, cumin, sweet paprika, black pepper, crushed red pepper, and chili powder. 

Bowl ingredients of your choice. I used purple cabbage, sweet peppers, Roma tomatoes, avocados, cilantro, lime, and Whole30 compliant taco sauce or salsa of your choice. 

Safflower or coconut oil for cooking. 

Directions 

Par-cook your potatoes for about 5 minutes in the microwave until they are fork tender. When ready, crisp in a pan with a small amount of oil. Use some of your seasoning blend to season the potatoes. 

Heat oil over medium heat. Once hot enough, cook chicken chunks and season liberally.  As a matter of preference, you can cook the chicken in the sauce or just add it at the end. 

Once potatoes and chicken are both done, assemble bowl however you’d like.

Enjoy! 

Whole30 means you can eat anything you want for breakfast because, well, sometimes leftovers are amazing breakfast. Tomorrow’s breakfast is going to be leftover Tandoori pulled chicken, tomatoes, avocado, and some of the sweet potato hash from a previous recipe. Completely vegan/vegetarian without the chicken :)