Mahi Mahi Nuggets (Paleo Approved)

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I love seafood and nothing beats some good ole southern style cookin’. Living in Florida and Texas the past 4 years there is a common trend on the menu… fried everything. At almost every seafood restaurant you will see an appetizer of some kind of fried fish or gator nugget and they are so good! Now that I’ve been home in Cinci for a while, I really miss fresh seafood and southern style food. So in lieu of my local restaurant craving that’s not accessible, I wanted to make my own healthier version. These little fried wonders are coated in almond meal. This is Paleo approved as well if you are on a Paleo diet. Almond meal is basically almonds ground up so fine that it has a flour like consistency and can be used in place of flour for a healthier alternative. I mixed some spices such as cajun, paprika, lemon pepper, and salt to give it some flavor. I promise when you taste these you would never know you’re saving a lot of calories and eating healthier! I also used coconut oil but you can use olive oil as well. I had to use Frisch’s tarter sauce (not Paleo approved, but I am home and I only have so much time to enjoy Cincinnati/NKY favorites!)

To get started take your mahi mahi and cut into 1-2 inch pieces, pat dry with a paper towel. (this helps the egg and almond meal to stick to the fish better) Take a shallow bowl and whisk your eggs. In a tupperware container, mix your almond meal, salt, lemon pepper, and seasonings. Place a skillet on medium heat and coat with coconut or olive oil. Let the skillet get hot before placing your mahi.

Take your mahi and coat in the egg shake off any excess egg, then transfer to the tupperware. Once there are enough pieces to fill the tupperware close the lid and shake the seasonings. When the mahi is coated evenly transfer to the skillet. Repeat if you have more fish pieces. Cook the mahi 3-4 minutes on each side (smaller pieces will cook faster) You want a golden brown color, it may look a little darker since you added the cajun seasoning. Once cooked, place on paper towels to soak up excess grease.

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Serve with your choice of dipping sauce and lemon or lime wedge!

What you’ll need:

1 lb Mahi Mahi

1 large egg

1 cup almond flour

1/4 tsp cajun seasoning

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

3/4 tsp salt

1/4 tsp lemon pepper

1/4 cup extra virgin coconut oil (or olive oil)

4 lemon and lime wedges

tarter sauce, or your favorite dipping sauce

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Paleo Day 4: Turkey Larb Lettuce Wraps

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I know you’re probably reading the word “larb” and thinking that it sounds an awful lot like the word “lard”. I know when I read the recipe titled “Chicken Larb” I was a bit put off by it simply because the word itself is just extremely unattractive. But I went down to the ingredients list and my mouth started watering and I knew I had to make this weird sounding dish! Call it Creepy Angela Food or call it weird Asian stuff, I am telling you now you will not be disappointed with the end result! If you were curious, like me, about what the word “larb” is, according to Wikipedia: Larb is a Lao minced meat salad, and is said to be the national dish of Laos. Often found in Thailand and parts of China.

As you know I am starting this lifestyle change and eating more like our ancestors did a long long time ago. If you are interested in the Paleo Diet, I suggest reading the book The Paleo Diet by Dr. Loren Cordain, Ph.D. It has some really good information and helps break down the diet and the reason it’s so good for you! I am not as strict as the author and some other Paleo eaters, I am just giving it a go for a month to see how I feel. So far it’s been a week and I have seen a big change in the way I feel. I find that I have more energy and less stomach issues. I also find myself not as hungry all of the time, which has always been unheard of for me! I actually am making myself eat snacks throughout the day even though I am not hungry because I know I need the right amount of nutrition and calories. If you’re interested in changing your life, being healthy and feeling great, I suggest you try this diet out! You can still eat the most delicious meals too!

I am doing something new today on the blog! Here is a little video of the making of this easy and delicious recipe! Get a little Jimi Hendrix in the background and you can’t go wrong!

Let’s get started on some grub.

The original recipe I derived this dish from called for chicken instead of turkey. At my local grocery store they didn’t have ground chicken available, and I love turkey meat anyway so I grabbed a pound of that. I say you can cook with either meat, whatever you prefer.

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Whisk together your lime juice, fish sauce, honey, hot pepper paste, and sriracha sauce. If you can’t find the Gochujang or don’t want to go to an asian market you can sub with some chile paste. It’s always available in the asian aisle at local grocery stores. Taste and add more honey or sriracha to your liking. Set aside.

Place your chicken stock in a deep saucepan and place on medium heat until it starts to simmer. Add your ground meat and stir occasionally until it starts to break apart about 6 minutes. Add your shallots, green onion, carrots, lemongrass, cilantro, chilies, and pepper, stir to heat evenly. Take about 4 minutes for the onion to become translucent and the carrots to get soft. Once your meat is cooked through, take of the heat and strain any excess juices (I just use the saucepan lid over the sink).

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Take your lime-chile sauce and pour in the meat mixture. Stir evenly. Garnish with some cilantro on top. Serve with a slotted spoon and bib or butter lettuce leaves.

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What you’ll need:
2-3 limes, juiced
1/3 cup fish sauce
1 tablespoon honey (or more to taste)
1 tbs Gochujang (hot pepper or chili paste)
2 teaspoons Sriracha sauce
3/4 cup chicken stock, no msg or preservatives added (or homemade)
1 pound ground chicken or turkey, free range, grass fed
Handfull of carrots, finely chopped
1/2 cup thinly sliced green onions
1/2 of a shallot, minced
1 tablespoon lemongrass paste (gourmet garden) 3 tbs minced if using fresh herb
1 tablespoon thinly sliced serrano chile (seeds removed if you want it to be less spicy)
1/2 cup chopped cilantro leaves (save some extra for garnish and top)
1 head of butter or bib lettuce (sometimes called “Living Lettuce”), washed and separated into leaves

This dish has SO much flavor! And it is even better leftover when all of the juices marinate with the ground meat. If you don’t want to stick to Paleo this will also be good with some steamed rice. This will definitely be a repeat dish for me! I hope you enjoy this meal as much as I did, and have your P.F. Changs lettuce wrap fix at home!

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Video

Paleo Day 1: Egg, Spinach, & Avocado filled Bell Peppers

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I know what you’re thinking.. Paleo Diet is a fad diet, you don’t need to lose weight, it’s not healthy. I honestly don’t even want to call it a diet, I think it’s more of a lifestyle change. Some people go on this change to lose weight, others do it because they feel they are gluten or lactose intolerant and feel more energetic and healthy this way. Personally, I am trying this whole Paleo thing for 30 days to see how I feel. I have always had a sensitive stomach and always seem to feel tired. After researching about the diet and hearing from friends and family about their own personal experiences, I have heard nothing but good things.

I am no Paleo expert, but I do believe in the reasoning for it and that our bodies aren’t meant to eat processed and refined foods. This video gives a quick explanation of the diet and why it works.

There is no way this way of eating is plain or boring. You can still eat so many good meals and even go to restaurants and not have to stick to just the salad section. If you love sweet potatoes like me, you can eat those too! I think my biggest challenge will be cheese. I love it. I already am preparing to let myself eat non-paleo once a week, whether it be beer, cheese, or some pasta. To me, I will stay on track much better this way.

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Enough about the diet, lets get started with this amazing breakfast! Preheat your oven to 400°. Take your bell peppers and wash them, cut the tops off and seed and core them. Once they’re hallowed out and the oven is ready, bake for 15 minutes on a baking sheet lined with aluminum foil.

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Once they’re baked, place your spinach/kale mix, chopped meat of choice (I know the mets that I used are only around Cincinnati area), then an egg on top. Sprinkle some salt and pepper and place back into the oven for 20 minutes.

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Just like that you’re ready to eat! So simple and so good. I added sliced avocado and Siracha sauce on top. I love fresh fruit in the morning so I had some mixed berries on the side. This is so simple and easy to be creative with it! Next time I am going to add some crumbled sausage and more greens (they shrank a lot more than I had expected). Enjoy!

Feel free to follow me on my 30 day Paleo Diet journey!

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What you’ll need:
Bell Peppers, your favorite, washed, cored, and seeded
Fresh Spinach and Kale
Your breakfast meat of choice, I used Deliciously Lean Met (A Cincinnati favorite!)
1 egg per pepper
salt and pepper
Mixed Fruit on the side