Paleo Coconut-Lime Fruit Salad

Paleo Coconut-Lime Fruit Salad



{photo cred: Spoon Fork Bacon} I am thrilled to participate in the #SoLetsPigOut virtual potluck, hosted by my friends Gina of So… Let’s Hang Out and Emily of The Pig and Quill. Both of their blogs are must reads. These […]

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Paleo Coconut-Lime Fruit Salad

Paleo Coconut-Lime Fruit Salad



{photo cred: Spoon Fork Bacon} I am thrilled to participate in the #SoLetsPigOut virtual potluck, hosted by my friends Gina of So… Let’s Hang Out and Emily of The Pig and Quill. Both of their blogs are must reads. These […]

The post Paleo Coconut-Lime Fruit Salad appeared first on Rubies & Radishes.



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Ginger Garlic Meatballs with Dipping Sauce

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Great recipe for a hearty dinner or snacking for a crowd.  Lots of flavor and completely Paleo.

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Cherry Chocolate Chips Cookies

Cherry Chocolate Chips Cookies

Cherries again, Juli? Really? So creative. My b.

You guys, I shopped yesterday for jeans and found the greatest pairs ever. You have to check out my post tomorrow because they are freaking awesome and for only $50ish. I’m bouncing with excitement. Thanks for caring. Wait, you don’t? Crap.

So Jackson is getting quite clever at his age of 6 months. The other night, we left for dinner and left Jackson out of his crate which we have been doing for a while now. The only thing that has happened so far was Jackson knocked over a cup of coffee on our coffee table and licked it all up and pretty much pissed everywhere and went insane since he was bubbling up inside with caffeine. BUT, that was my fault. This time around, when we came home from dinner, we couldn’t find him for a second. Until we heard some movement on our dining table. And understand that our dining table is bar height, so it’s not a normal short table. So he hopped onto one of the high chairs, then the table, then he got stuck up there and decided to nap on the table. The poor kid didn’t know if he was in trouble or if we were impressed when we came home. He didn’t want to look us in the eye. I was honestly impressed. He’s just such a curious little guy.

Speaking of 6 months, I posted a picture on instagram of Jackson sitting on his balls. Because it was hilarious. Probably since I don’t have balls so anything with balls is just a real hoot. Anyways, after I posted that picture, people started commenting about how I need to get him neutered and the earlier the better. Here’s the thing, we’re cutting those little guys off soon, even though it’s none of their business, but you don’t see me posting on their instagram about making sure they circumcise their children. Um, no. Because that would be weird. Nor do I comment to people on the street about cutting their dog’s balls off. That would just be rude. I guess people on instagram are just weird and rude.

Man, are people going to be pissed about that last paragraph. And circumcision.

Hmmmm. How in the hell do I transition now.

LIKE THIS. It’s the last day to sign up for my Kelly Moore Bag giveaway!! Have you signed up yet? Last day to have the chance to win a Kelly Moore Bag of your choice (a $249 value!) AND the giveaway is open to anyone worldwide! Go sign up RIGHT NOW!

Cherry Chocolate Chips Cookies
 
Prep time
Cook time
Total time
 
Serves: 13-15
Ingredients
  • 1 cup almond butter
  • ⅓ cup raw honey
  • 1 egg, whisked
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • ½ cup Enjoy Life Mega Chocolate Chunks (or dark chocolate chips)
  • ½ cup cherries, sliced and pitted
Instructions
  1. Preheat oven to 350 degrees.
  2. Place all ingredients in a large bowl, except for chocolate chips and cherries, and mix well. Then fold in chips and cherries.
  3. Line a baking sheet with parchment paper or silpat.
  4. Use a cookie scoop to scoop out a dollop of cookie mix and place on baking sheet about 1-2 inches apart from each other. Makes about 13-15 cookies.
  5. Bake for 15-17 minutes.
  6. Let cool and then eat em’ up!

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Marinated Grilled Striped Bass

IMG_3893

A very simple recipe with BIG flavor!  I found fresh striped bass at the local market on Cape Cod and made a delicious Friday night grill night!

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Classic (Paleo) Potato Salad

Now that white potatoes have been deemed Whole30 compliant [insert cartwheels of joy here], I thought I’d celebrate by sharing some of the reasons to love white potatoes. Here’s my list.

1. They contain a potentially blood pressure-lowering compound called kukoamines.
2. They’re rich in B6 vitamins which are great for nervous system and cardiovascular health.
3. They’re a good source of potassium, copper, Vitamin C, and other nutrients
4. They’re a solid way to get some resistant starch in to your diet, which is an up-and-comer for taking good care of your gut bacteria.

And oh, yeah: THEY’RE DELICIOUS.

Since resistant starch has become such a big deal lately, now seems like a great time to share recipes that take advantage of the cook-cool-eat process required to create the resistant starch. (For more on that, check out this post from Mark Sisson.) First up: Classic (Paleo) Potato Salad. Just in time for summer picnics… enjoy!

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classicpaleo
Classic (Paleo) Potato Salad

Serves 4-6 | Prep 20 minutes | Cook 10 minutes | Cool 20 minutes |Whole30 compliant

Ingredients:
2 pounds organic potatoes (Russet will be mushier; red/yukon gold/fingerling will be waxier.)
1 tablespoon salt
4 strips sugar-free, nitrate-free bacon
2 tablespoons white distilled vinegar
4 large hard-boiled eggs, peeled and diced
1 medium stalk celery, diced (about 1/2 cup)
1/2 medium yellow or red onion, diced (about 1/2 cup)
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
1 tablespoon dried chives
3/4 teaspoon dried mustard
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3/4 cup Olive Oil Mayo

Directions:
1. Scrub and peel the potatoes, then cut into 3/4-inch cubes. Place cubes in a large saucepan and add water to cover by 1 inch. Bring to a boil, add 1 tablespoon salt, reduce heat to medium-high, and simmer, stirring once or twice, until the potatoes are just tender, about 8 minutes. You don’t want to overcook them, or they’ll become mush when you mix everything together.

2. While the potatoes are cooking, cut the bacon crosswise into 1/4-inch wide pieces. Place the chopped bacon in a cold skillet, turn the heat to medium-high, and fry the bacon until it’s crisp, about 3-4 minutes. Remove from the pan with a wooden spoon and drain on a paper towel.

3. When the potatoes are done, drain them very well and place in a medium mixing bowl. Add the vinegar and toss gently with a rubber spatula to coat the potatoes. Let them sit until cooled, about 20-30 minutes. This step is magical because it infuses the potatoes with zing, without adding too strong a vinegar flavor to the salad. MAGICAL!

4. In a very large mixing bowl, place the bacon, eggs, celery, onion, parsley, chives, mustard, paprika, and pepper in a large mixing bowl. Blend with a rubber scraper, then add the potatoes and mix again. Add mayo and gently fold until combined. Taste to see if it needs more salt and pepper, then chill for 20-30 minutes before eating to allow the flavors to meld. Stores in the fridge for 3-4 days.

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You Know How You Could Do That?

If you like, you could add any or all of the following:
1/4 cup chopped dill pickles
1/4 cup diced bell pepper
1/4 cup sliced green olives
1/4 cup diced cucumber

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Shrimp over Jalapeno Slaw with Coconut-Lime Dressing

shrimp over jalapeno slaw2

I love this recipe for the hot summer months ahead because you spend very little time hovered over a hot stove!  The slaw and dressing are fresh and easy to prep.  The shrimp cook up quickly as well.

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Cherry Mustard Pork Chops

Cherry Mustard Pork Chops

Cherries are piling up in my house. Mostly because I hate taking the pits out of cherries. And I’m not one to just eat fruit by itself. I don’t know why, but I’m not a fruit snacker. I’d rather eat sugar in the form of chocolate or gluten free donuts, which you may have noticed on my instagram. Just personal preference. And since I don’t have a cherry pitter, I have to remove all of them myself and dye my hands red. And clothes, since I suck at getting the pits out. I need to make more cherry stuff. But what the heck to make? I got pork chops down, now it’s time for a dessert. Hmmmm what to create.

Anywho, let’s talk about the weekend. Even though it wasn’t crazy thrilling because it was hot as balls outside, it was still pretty entertaining. We headed up to the lake on Saturday to catch some sun and play on the boat. I’ve decided this year that I’m not really in to wake boarding. Because it hurts. So occasionally I wake surf, but suck at that so I just sit on the boat. Or play with Jackson in the sand. Let’s be real here, playing with Jackson is by far my favorite part of being at the lake. He gets so excited and all he wants to do is run back and fourth by the shoreline, eat sand, and sometimes swim for a stick. It’s pretty much adorable.  Especially since we got him a life jacket so he can swim farther. He’s a good little swimmer without the jacket, but those legs of his get tired real fast. And all he does while he swims is shake is head since the water obviously gets in his ears pretty easily.

He usually has the best time ever at the lake, but I noticed he was acting a little funny this time around. So I decided to take him inside to some air conditioning and water. When I looked down to give him some water, I noticed his eye was super swollen and puffy. So sad. But that’s what he gets for effin’ with the bees. I always think that he learns his lesson when things like this happen, but I don’t think he really does. Because he’s a dog.

Have you seen the commercials for probably the 28th Step Up movie? I HAVE! I love love love step up movies. I don’t care about the acting or weird outfits, I just like the nice bodies and dancing. And let’s be honest here, I’m talking about the women’s bodies. I could care less about the guys. Is that weird? Whatever. But the music is always the best in those movies. And synchronized dancing? I mean come on. That’s pretty rad. This video got me pumped for the 42nd Step Up movie, even though it really has nothing to do with it. Just watch it. You’re gonna want to hit up a sketch dance club this weekend FOR SURE.

PS – Have you signed up for my latest giveaway yet?? It’s almost over! Don’t you miss out on your chance to win a bag of choice from Kelly Moore! And are you a bro who isn’t into bags? No problem. Sign up to win one for your wife. Single? If you win a bag, you may just win yourself a girlfriend too. Just facts of life here.

Cherry Mustard Pork Chops
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 2 bone-in pork chops (mine were thinly sliced)
  • 1 tablespoon olive oil or melted coconut oil
  • ½ teaspoon sea salt
  • ½ teaspoon dried parsley
  • 2 tablespoons butter (or coconut oil, etc.)
  • 1½ cup pitted cherries
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons mustard
  • 1 tablespoon maple syrup
Instructions
  1. Heat up grill to medium heat.
  2. Place pork chops on a plate and use a brush to wipe on olive oil on both sides then sprinkle with salt and parsley. Set aside.
  3. Place a small saucepan over medium heat on stove top and add butter, cherries, balsamic vinegar, mustard, and maple syrup. Mix to incorporate.
  4. Let the sauce begin to bubble, stirring frequently to make sure it doesn’t burn on the bottom.
  5. Turn heat to low and let the sauce simmer for about 3-5 minutes until cherries are soft.
  6. Remove from heat, pour half of the sauce into a bowl, leave the rest in the pan.
  7. Use a brush, glaze one side of the pork chop then place that glazed side down onto the grill.
  8. Then glaze the other side, cover grill and let cook for 5-7 minutes per side, depending on the thickness of the pork chop.
  9. Once the pork chops are done cooking on both sides, add pork chops to a plate and top with the leftover cherry sauce.

PaleOMG Cherry Mustard Pork Chops_2



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Tuna Stuffed Potatoes


Gluten-Free, Paleo, Perfect Health Diet

So, did you see the news? The Whole30 program now includes white potatoes. For those of you that aren’t familiar with Whole30, it is a 30-day eating program with a moderately strict interpretation of the Paleo template – no alcohol, sweeteners of any kind, or faux foods (like almond flour pancakes); in my cookbook, I reference it as “a tough-love plan to transform your diet.” It’s especially popular right around the New Year, as people look to clean up their eating habits.

Since its inception, the Whole30 has forbidden white potatoes, likely due to the fact that most potatoes are eaten in the form of chips or french fries. I have been an advocate for white potatoes since first changing my diet in 2010, after reading about the Perfect Health Diet. My inclusion of those little delicious tubers on this site has constantly confused readers who were introduced to Paleo through the Whole30 concept. So I’m happy to see that potatoes are gaining more acceptance as a whole food that has just as many nutrients as its favored cousin, the sweet potato.

White potatoes serve as an excellent example of mindful eating. They have a moderately high glycemic load, but studies have shown that it is greatly reduced when eaten with certain foods, especially fats and acids. So be sure to smother your baked potato with butter and sour cream. Also, the skin of white potatoes are high in glycoalkaloids, which can cause gastrointestinal irritation. This is a known issue – in fact, modern potatoes are much lower in glycoalkaloids than in earlier history, as farmers cultivated certain potatoes (especially the russet potato) to be more digestible.

Preparation of potatoes is also important; when compared to white bread, boiled potatoes are 323% more satisfying per calorie. Potato chips? Only 91% as satisfying. That’s why most people are able to easily eat three potatoes’ worth of potato chips, when they’d have a hard time eating three boiled potatoes in one sitting. So at our house, we typically only eat our potatoes boiled (and mashed) or baked. Or twice baked, like in today’s recipe.

I’ve recently teamed up with Whole Foods, where every few months they send me samples of new products they are carrying in their stores. The highlight of their inaugural shipment was this line-caught tuna from Pole & Line. Each can is BPA-free, and bears the signature of the fisherman that caught the fish. I used their skipjack tuna in making this recipe. Be sure to scroll down after the recipe to see some of the other items that are coming soon to Whole Foods.

Tuna Stuffed Potatoes (Paleo, Primal, Gluten Free, Whole30)

  • Servings: 4
  • Time: 2 hours
  • Difficulty: Easy
  • Print

4 large russet potatoes
1 tbsp olive oil
1 tsp kosher salt

2 cans tuna (10oz total), drained
1 cup mayonnaise
1 tsp mustard (yellow, brown, or dijon will all work fine)
1/2 cup chopped pickles
1 stalk green onion, sliced
1/4 cup Italian parsley, chopped
1/2 tsp black pepper
salt to taste (about 1/2 tsp)

1. Preheat your oven to 400F. Wash the potatoes with cold water, then rub with the oil and kosher salt. Place them in the oven, directly on the oven rack, and bake until soft, about 45 minutes. Remove from the oven and cool for 10 minutes.

2. Slice the potatoes lengthwise, then scoop out the filling with a spoon and add it to a mixing bowl. Add the remaining ingredients to the mixing bowl, then mix thoroughly. You can reserve a bit of the chopped parsley if you’d like, to add to the potatoes when they’re finished. Taste and add salt if needed.

3. Return the potato filling to each potato, creating a mound in each. You may have some extra filling left – an added bonus to enjoy while the potatoes bake. Place the potatoes on a baking sheet and return to the oven; bake for 15 minutes, then broil until crispy on the top, about 3 minutes. Serve immediately.

** I’m a huge fan of the just-released mayonnaise from Tessemae’s (I was lucky enough to taste one of their test batches, and it was super hard to keep that information to myself). But making it at home is very easy, too. Melissa Joulwan’s recipe is foolproof.

** Instead of pickles, any pickled veggie would do. I imagine pickled onions, sauerkraut, or even kimchi would make for some excellent stuffed potatoes. The key is to use something with a sharp, umami-centered taste, to contrast the relatively bland nature of potato.

** Feel free to go nuts with this template. For example: bacon. Or cheese if you’re up for it.


Potatoes after baking.


Potatoes after stuffing.

Here are some of the other items that I received from Whole Foods. These two sauces from Sky Valley were both excellent, and can serve as both condiments (I liked adding a bit of salsa verde over white rice) or as a cooking sauce; both would work well as a marinade for grilled chicken or the like. Note that both sauces contain xantham gum.

I got a kick out of these three heirloom hot sauces from Scrumptious Pantry, made with somewhat offbeat ingredients. The American Persimmon sauce is flavored with habanero peppers and orange juice for a distinct, medium-spicy flavor. The Chiltepin Pepper (aka Bird’s Eye Chili) sauce is sweetened with honey and lime juice, and is the spiciest. The Beaver Dam Pepper has some honey and a bit of cane sugar (it’s the last ingredient listed), and is the most mild of the three sauces. Overall, the sauces are less spicy than I expected; the Chiltepin is about as spicy as your standard Tabasco sauce. The American Persimmon was my favorite, but that also depended on what I was eating; the Beaver Dam Pepper sauce went best with these Tuna Stuffed Potatoes.

Another favorite was this Deck Hand cat food, made from the same folks that caught the tuna used in this recipe. The cat food contains the red meat of the tuna, since the white meat is canned for human consumption. Pretty cool that they don’t waste any of the fish.




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Tuna Stuffed Potatoes


Gluten-Free, Paleo, Perfect Health Diet

So, did you see the news? The Whole30 program now includes white potatoes. For those of you that aren’t familiar with Whole30, it is a 30-day eating program with a moderately strict interpretation of the Paleo template – no alcohol, sweeteners of any kind, or faux foods (like almond flour pancakes); in my cookbook, I reference it as “a tough-love plan to transform your diet.” It’s especially popular right around the New Year, as people look to clean up their eating habits.

Since its inception, the Whole30 has forbidden white potatoes, likely due to the fact that most potatoes are eaten in the form of chips or french fries. I have been an advocate for white potatoes since first changing my diet in 2010, after reading about the Perfect Health Diet. My inclusion of those little delicious tubers on this site has constantly confused readers who were introduced to Paleo through the Whole30 concept. So I’m happy to see that potatoes are gaining more acceptance as a whole food that has just as many nutrients as its favored cousin, the sweet potato.

White potatoes serve as an excellent example of mindful eating. They have a moderately high glycemic load, but studies have shown that it is greatly reduced when eaten with certain foods, especially fats and acids. So be sure to smother your baked potato with butter and sour cream. Also, the skin of white potatoes are high in glycoalkaloids, which can cause gastrointestinal irritation. This is a known issue – in fact, modern potatoes are much lower in glycoalkaloids than in earlier history, as farmers cultivated certain potatoes (especially the russet potato) to be more digestible.

Preparation of potatoes is also important; when compared to white bread, boiled potatoes are 323% more satisfying per calorie. Potato chips? Only 91% as satisfying. That’s why most people are able to easily eat three potatoes’ worth of potato chips, when they’d have a hard time eating three boiled potatoes in one sitting. So at our house, we typically only eat our potatoes boiled (and mashed) or baked. Or twice baked, like in today’s recipe.

I’ve recently teamed up with Whole Foods, where every few months they send me samples of new products they are carrying in their stores. The highlight of their inaugural shipment was this line-caught tuna from Pole & Line. Each can is BPA-free, and bears the signature of the fisherman that caught the fish. I used their skipjack tuna in making this recipe. Be sure to scroll down after the recipe to see some of the other items that are coming soon to Whole Foods.

Tuna Stuffed Potatoes (Paleo, Primal, Gluten Free, Whole30)

  • Servings: 4
  • Time: 2 hours
  • Difficulty: Easy
  • Print

4 large russet potatoes
1 tbsp olive oil
1 tsp kosher salt

2 cans tuna (10oz total), drained
1 cup mayonnaise
1 tsp mustard (yellow, brown, or dijon will all work fine)
1/2 cup chopped pickles
1 stalk green onion, sliced
1/4 cup Italian parsley, chopped
1/2 tsp black pepper
salt to taste (about 1/2 tsp)

1. Preheat your oven to 400F. Wash the potatoes with cold water, then rub with the oil and kosher salt. Place them in the oven, directly on the oven rack, and bake until soft, about 45 minutes. Remove from the oven and cool for 10 minutes.

2. Slice the potatoes lengthwise, then scoop out the filling with a spoon and add it to a mixing bowl. Add the remaining ingredients to the mixing bowl, then mix thoroughly. You can reserve a bit of the chopped parsley if you’d like, to add to the potatoes when they’re finished. Taste and add salt if needed.

3. Return the potato filling to each potato, creating a mound in each. You may have some extra filling left – an added bonus to enjoy while the potatoes bake. Place the potatoes on a baking sheet and return to the oven; bake for 15 minutes, then broil until crispy on the top, about 3 minutes. Serve immediately.

** I’m a huge fan of the just-released mayonnaise from Tessemae’s (I was lucky enough to taste one of their test batches, and it was super hard to keep that information to myself). But making it at home is very easy, too. Melissa Joulwan’s recipe is foolproof.

** Instead of pickles, any pickled veggie would do. I imagine pickled onions, sauerkraut, or even kimchi would make for some excellent stuffed potatoes. The key is to use something with a sharp, umami-centered taste, to contrast the relatively bland nature of potato.

** Feel free to go nuts with this template. For example: bacon. Or cheese if you’re up for it.


Potatoes after baking.


Potatoes after stuffing.

Here are some of the other items that I received from Whole Foods. These two sauces from Sky Valley were both excellent, and can serve as both condiments (I liked adding a bit of salsa verde over white rice) or as a cooking sauce; both would work well as a marinade for grilled chicken or the like. Note that both sauces contain xantham gum.

I got a kick out of these three heirloom hot sauces from Scrumptious Pantry, made with somewhat offbeat ingredients. The American Persimmon sauce is flavored with habanero peppers and orange juice for a distinct, medium-spicy flavor. The Chiltepin Pepper (aka Bird’s Eye Chili) sauce is sweetened with honey and lime juice, and is the spiciest. The Beaver Dam Pepper has some honey and a bit of cane sugar (it’s the last ingredient listed), and is the most mild of the three sauces. Overall, the sauces are less spicy than I expected; the Chiltepin is about as spicy as your standard Tabasco sauce. The American Persimmon was my favorite, but that also depended on what I was eating; the Beaver Dam Pepper sauce went best with these Tuna Stuffed Potatoes.

Another favorite was this Deck Hand cat food, made from the same folks that caught the tuna used in this recipe. The cat food contains the red meat of the tuna, since the white meat is canned for human consumption. Pretty cool that they don’t waste any of the fish.




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4 days ago URL
  Tags thedomesticman.com seafood