Fish Tacos Sans Tacos by JenC

I LOVE me some fish tacos but after trying to do it with corn tortillas as seen HERE I am sans tortilla. I pan cooked two tilapia filets in coconut oil with salt, pepper, and lime juice. Threw some Amy's salsa and sliced avocado on it....done! It was tasty and filling, great dinner in 10 minutes.

Scallops with Sausage and Broccoli

Compliments of my client, Devon. She's a fantastic cook and has been sending me some of her creations.  This one looks pretty yummy :)

-Coach Crystal Nelson

Scallops with Sausage and Broccoli

Cook some spicy sausage (use bulk or take out of casing, so it cooks into crumbles) in a frying pan. 

While sausage is cooking, pat scallops dry with paper towels, and season with salt and pepper.  (note: I used the little bay scallops, but the big sea scallops would work just as well)

Remove cooked sausage from pan, and put on a plate lined with a paper towel.

Add chopped garlic, sprinkle of red chili flakes and roughly chopped fresh parsley to the pan (that still has the sausage grease in it)- sauté.

Add scallops to the pan, sauté.  Turn over, sauté some more.

Add a generous splash of white wine and a bunch broccoli florets (I used fresh, but I bet tossing in frozen florets would work just as well). 

Put a lid on the pan and let bubble away happily for a few minutes – just enough to steam the broccoli. 

Return the sausage to the pan, stir all together, let simmer for just a minute to get everything at the same temp.

Serve with some more fresh parsley on top; enjoy!

PALEO POTLUCK goodies by LBT

Last week my I AM CROSSFIT team and I got together for a little motivation and recipe swapping. I brought two new dishes. The cinnamon cabbage I have to give Susan credit for - it was DELICIOUS!

Salmon:
3-4 Salmon Filet
Cremini Mushrooms
olive oil
3 Garlic Cloves
Salt/Pepper
1/2 Gluten Free Redbridge Beer OR you could use a white wine

PreHeat Oven to 300
Boil about 3-4 cups of water.
Place the water in a pan on the bottom of the oven.
Place salmon on a foil covered baking sheet and place on the top rack of the oven
Cook for 10-20 min or until salmond is flakey and changes color
On the stove top put 1tbs of olive oil on med-high heat
Cook mushrooms for 2-3 min or until they start to soften
Add salt and pepper and chopped garlic cloves.
Turn to med heat and simmer adding beer/wine and stiring for 2-3 min.
Remove Salmon and spoon mushroom sauce over fish.

Cinnimon Cabbage:

1 head of red cabbage - chop!
Ginger - fresh or dried
Cinnimon

Put 1/2 -1 cup of water in suace pan on med-high heat
add chopped cabbage and cover for -3-5 minutes - stir occasionally
add chopped/dried ginger. I used about "one finger" of fresh ginger - really just use according to taste add 1ish tsp of cinnimon and stir
Cover - turn down to med heat and let cook/steam until cabbage is soft

I AM Stew - by LBT

Ingredients:

•2-3 lbs Chuck Beef, Grass Fed (if you can get that)
•2 large carrots, peeled and sliced into1/3 inch rounds
•5 Med Parsnips, peeled, sliced into 1/3 inch rounds
•3 Med Turnips, peeled and cubed
•6 cloves garlic , crushed and coarsely chopped
•3 Med onions, coarsely chopped
•salt
•pepper
•1/2 Cup red wine

Directions:

Cut the chuck roast into 1 1/2 inch cubes, trim away any large areas of fat and bones. [The chuck cut of beef is from the shoulder.
In a large cast iron skillet brown the pieces, remove and set aside on a large plate. Add oil, and saute onions until they begin to brown, add garlic and saute for another 2-3 min.
Deglaze with red wine: scrub the bottom with wooden spatula to dissolve the tasty brown bits.
Place bones on the bottom of the crock pot.
Bring liquid to a boil and simmer on low] Transfer the contents of the skillet to the crock pot.
Place meat on top.
Cook on high for 3 hours. remove bones, add root vegetables and mix well to distribute vegetables evenly.
Cook on low for another hour. Drain liquid out of the crock pot and separate the fat out.

This is a dish that one of my I AM CROSSFIT folks shared with the team. I haven't made it yet but looks YUMMY!

Coconut Almond Blueberry Cereal

By Coach Crystal Nelson

In case you didn't know, I was a cereal FREAK before Paleo.  Travis Holley made this the other day and it is pretty darn delicious if you ask me!  AND simple.... so I stole the recipe.  :)

Sliced Almonds
Blueberries
Chopped Pecans
Coconut Milk Unsweetened

Mix in bowl and eat.  I told you it was easy  ;)

Get Yo Stockpots Ready!

This soup from Mark Sisson's Primal Blueprint Cookbook has become my latest obsession and is the perfect warm, hearty meal for this chilly weather!  One batch can serve two people twice or a family of four.  

TRANSYLVANIAN STOCKPOT



Picture straight up taken from the Primal Blueprint Cookbook



Ingredients:

-6 oz. bacon, cut crosswise into 1 inch pieces (or finely chopped pancetta)

- 1 large onion, chopped

- 3 cloves of garlic (I used garlic powder)

- 1 small green cabbage, cored and cut into wedges, then sliced

- 1 Tbsp. paprika

- 1/2 tsp. freshly ground black pepper

- 1 can (28 oz) finely chopped tomatoes or 3 tomatoes, seeded and diced (make sure it's Organic if you don't want HFCS)

- 3 C. Chicken broth

- 1 cinnamon stick or 1 tsp. ground cinnamon

- 1/3 c. golden raisins (do not omit these-these suckers are good when cooked!)

- 2 bay leaves

- 1 lb. smoked sausage, sliced into thin rounds (I used venison sausage)

- handful of chopped parsley

How To:

In a large heavy non-reactive pot, cook bacon or pancetta over medium heat until bacon begins to crisp, stirring every few minutes.  Add onion and garlic, sauteing until onions wilt and are translucent.

Add cabbage, paprika, and black pepper and stir to mix.  Cook about 5 minutes, stirring a few times.

Add tomatoes with their juice, broth, cinnamon, raisins, and bay leaves.  Raise heat to medium-high, stir, and bring to a boil.  Reduce heat and cover and simmer for about 45 minutes.

Add sliced sausage and heat through.  Stir in chopped parsley.

**And if your husband happens to steal all the meat out of the leftovers, you can cook up another protein, slice it, and add it to the soup and heat the next night!

Dinner..is...served!

Grain Free Almond Crackers

Almond Crackers

Coach Karen's via Trojan Competitor Ashley Sorvillo

ingredients:
1 cup almond flour
1 egg white
1 pinch salt(that's it!)

Preheat the oven to 325 degrees.

In a bowl, mix together the almond flour, egg white, and salt until it forms a paste.

Line a cookie sheet with parchment paper. Make sure you use parchment paper, because if you don't you'll end up chipping your crackers out of the pan. Place the dough in the middle and top with another piece of parchment paper. Using a rolling pin (or any other cylindrical instrument), roll out the dough as thin as you can get it. Try to make it take up the whole cookie sheet if you can. Super thin. I mean it!

Peel off the top layer of paper and score the dough with a knife into whatever size crackers you want. Bake in the 325 oven for 10 minutes and then check on the crackers. You are looking for them to color ever so slightly. A little color means crispy, but a lot of color means burned nut taste, which is no good. If the edges have started to color nicely, remove them to a plate and put the remaining crackers back in the oven. Keep doing this, checking every 5 minutes and removing the golden crackers, until finally they are all baked to perfection.

Cool completely and store in an airtight container.

You can make many variations on thee crackers by adding in different seasonings to the dough base. Go nuts! (hur hur)