Tag Archives: Mango

Seared Ahi Tuna Salad with Citrus Ginger Dressing

Seared Ahi Tuna Salad with Citrus Ginger Dressing – Paleo, Gluten Free

seared ahi tuna salad citrus ginger dressing paleo gluten free proteinFull disclosure, when I was asked to make this for the family I cook for, I expected to just make it, serve it but definitely not fall in love with it. I’ve never been a seared ahi tuna type of girl. I’d have the occasional tuna sushi but had never tried a seared ahi tuna salad.

But while I was making this super easy yet gorgeous salad, I tried a piece because it actually looked really good. One bite and I was sold. I wasn’t a raw tuna fan but all that has changed after tasting this beautiful delicious salad.

This was so easy too and what a presentation. I bought the most beautiful ahi tuna steaks at Sprouts for under $7 a pound. I purchased 4 tuna steaks which was about 2 pounds but that will feed 4. One tuna steak per person is all you need for this gorgeous salad which is approximately $3.50 per person for a salad you would pay over $10 for at a restaurant.

seared ahi tuna salad citrus ginger dressing paleo gluten free proteinI lightly seasoned each steak on both sides with a little salt and pepper, heated up some toasted sesame oil and seared for 1 minute on each side. That’s it, 1 minute!

seared ahi tuna salad citrus ginger dressing paleo gluten free proteinI sliced up my beautiful tuna into approximately 2 inch pieces and placed them on top a bed of baby greens from Trader Joes.

seared ahi tuna salad citrus ginger dressing paleo gluten free proteinThe dressing was super easy to whip up too. I managed to make this masterpiece in under 30 minutes from start to finish, from unwrapping the packaging to laying it out all pretty on a plate. That’s it!

seared ahi tuna salad citrus ginger dressing paleo gluten free protein

Seared Ahi Tuna Salad with Citrus Ginger Dressing
 
Prep time
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Author:
Recipe type: Paleo, Gluten Free, Protein
Serves: 2
Ingredients
  • SALAD:
  • 1 pound ahi tuna steak (1 pound will feed 2 people)
  • 1 Tablespoon sesame oil
  • 6 - 8 ounces of mixed baby greens
  • 1 cup shaved carrots - about 4 carrots (I used my vegetable peeler to shave them)
  • 3 green onions (use the green stems diced up small)
  • 1 orange
  • 1 mango
  • 1 avocado
  • 1 lemon (sliced to use as a garnish and to squeeze over salad for extra lemon flavor)
  • salt
  • pepper
  • CITRUS GINGER DRESSING:
  • 1 teaspoon sesame oil
  • 1 teaspoon raw honey
  • 1½ teaspoon minced fresh ginger
  • 1½ teaspoon minced garlic
  • 1 Tablespoon coconut aminos (can sub with soy sauce)
  • 1½ Tablespoon lemon juice
  • 4 Tablespoons fresh orange juice
Instructions
  1. DRESSING:
  2. Make your dressing first so all of the ingredients can get well acquainted while you are searing the tuna.
  3. In a medium bowl, combine all dressing ingredients and whisk until honey dissolves and everything is well blended. Set aside.
  4. SALAD:
  5. Start by getting your orange and mango together. Peel and section the orange. You can run a small knife under the clear outer casing of each orange segment and gently peel it off revealing the raw orange segment, set aside.
  6. Peel and slice small chunks of mango, set aside.
  7. Peel and using your vegetable peeler, shave a cup of carrots, set aside.
  8. Peel and slice avocado, set aside.
  9. Place lettuce on your favorite plates and sprinkle with orange segments, mango chunks and shredded carrots.
  10. Place avocado slices along the side of salad as a garnish along with a couple of lemon slices.
  11. TUNA:
  12. If your steaks are large, you can cut it in half. Each piece should be about the size of your hand from wrist to tip of fingers.
  13. Heat sesame oil in a large pan over medium/high heat.
  14. Generously sprinkle salt and pepper on each side of each tuna steak.
  15. Once oil is hot, place tuna steaks in pan and let sear for about a minute on each side. If you prefer your tuna cooked longer, then go right ahead and let your freak flag fly and cook it longer.
  16. Once seared to your preference, cut warm tuna into slices and lay atop of your lettuce.
  17. Give your dressing another whisk and drizzle over each salad.
  18. High five yourself!

 

Easy Delicious Dehydrated Fruit Snacks – Natures Candy

Dehydrated Fruit – Natures Candy

dehydrated fruit natures candy watermelon cantaloupe honeydew pineapple kiwi mango orange lemon

We are heading home from our awesome South Dakota vacation today. I’m so glad that I had made a bunch of dried fruits for the road trip because it was so convenient to have on hand, they didn’t need any refrigeration and it totally satisfied our snacking needs whether we were driving or hiking. At home I chop the dried fruit up into tiny bits to put in my homemade granola. We always keep dried fruit on hand in our house. My hubby takes a baggie to work too so he has snacks.

The Organic Rabbit

Have a sweet tooth? Have kids? Love to snack? Try drying some fruit. It’s candy, but candy that hasn’t  been chemically processed or contains ingredients created in a laboratory. No preservatives and lots of nutritional goodness like vitamins and fiber. Healthy snacking – can it be?

Citrus and apples are the two things that I add anything too. I use coconut palm sugar. The taste resembles a brown sugar/molasses flavor and will brown and sweeten the citrus and apples a bit.

I use dried lemons slices, oranges slices and pink grapefruit slices to flavor my water and tea naturally. One slice will flavor at least 2 glasses of water too. I also eat them as snacks. It’s like a thin taffy. So good.

I only use organic fruits and veggies because I have no interest in drying pesticides and chemicals. Hit up your farmers market for some local organic fruits and veggies and help support local growers in your area at the same time.

driedtomatokiwi

Most people have probably tried dried banana chips or apple chips but have you ever tried dehydrated melon? Holy sweet treat. Dried watermelon is just about the yummiest thing in the world. Watermelon is the sweetest of all the melons when dried with honeydew pulling up a close second. Don’t knock it til you try it, it’s amazing.

DEHYDRATED WATERMELON TASTES LIKE A JOLLY RANCHER

Dehydrating fruits and veggies is pretty much the easier thing you can do. Just cut and dry. My slices are usually around a 1/4 inch thick. For citrus, I dry the rind as well as the flesh. I don’t peel any fruits or vegetables with the exception of bananas and melons. My fruits tend to be crispier at a 1/4 inch thickness and chewier at a 1/2 inch thickness for all other fruits besides watermelon.

watermelonpine

I wrote about dehydrated citrus slices for use in water and bell pepper candy a while ago and talked about my inexpensive dehydrator. This was the best 50 something bucks I ever spent on a kitchen appliance. I can run it constantly for days switching out different fruits and what I’m left with is a huge stash of all natural, sweet and healthy snacks.

The hubby has a wicked sweet tooth and as long as we have a stash of dried fruits on hand, he is a happy camper. Kids will love them and you will love that there aren’t any preservatives or added sugars.

4melonorangepine3

You don’t have to own a dehydrator to dry fruit though. You can easily dry them in your oven. Just set the temperature to 200 degrees and make no plans to use your oven for a while. I usually leave my dehydrator running overnight but I don’t think I would leave my oven on all night. That’s just me, I can be a worrier.

4melonorangepine

The thinner you slice your fruits or vegetables, the crispier they will be and faster they will dry. The thicker they are, the chewier they will be and take a little longer to dry. It’s two totally different snacks. One is almost “chippy” and one is like “taffy” so I usually switch up my slicing sizes.

It doesn’t hurt to have a little extra cutting assistance. I usually pull out the biggest knife, ask the hubby if this one will work and he will most times take the big scary knife out of my hand and show me the correct way to cut the fruit. By the time I’ve “learned” what he taught me, everything is cut. I’m a sneaky Bunny 🙂

hubbycutting

DRYING TIMES FOR CONVENTIONAL OVENS:

Preheat oven to 200 degrees. Place sliced fruit/veggies on parchment paper. You can use multiple parchment paper lined cookie sheets and use both racks. Just remember, the thicker the slices are, the longer they will take to dry.

Most of the time you will be drying for a minimum of 6 hours if using the oven. At 6 hours, flip the fruit/veggies and continue drying if not already dry. If more time is needed, check every couple of hours. You only need to flip them once though.

To test, take a piece of each variety out of the oven and let cool on the counter. If after it’s cooled, squeeze the fruit/veggies and see if there is any moisture left. If so, continue drying for a few more hours and test again. You don’t want there to be any moisture because your treats can go rancid if left out too long. But if they are thoroughly dried, they can sit out for a very very long time but they won’t last that long anyway because they are so yummy.

DRYING TIMES FOR DEHYDRATOR:

Place sliced fruit/veggies on trays. Set temperature to 135 degrees and turn dehydrator on.

I check my fruit/veggies starting at the 8 hour mark. At 8 hours, flip the fruit/veggies and continue drying if not already dry. If more time is needed, check every couple of hours. You only need to flip them once though.

To test, take a piece of each variety out of the dehydrator and let cool on the counter. If after it’s cooled, squeeze the fruit/veggies and see if there is any moisture left. If so, continue drying for a few more hours and test again. You don’t want there to be any moisture because your treats can go rancid if left out too long. But if they are thoroughly dried, they can sit out for a very very long time but they won’t last that long anyway because they are so yummy.

 

 

Sweet and Spicy Coconut Mango Chicken

Sweet and Spicy Coconut Mango Chicken

coconut mango chicken sweet spicy slow cooker protein tropical paleo Once again I am posting from beautiful South Dakota while sitting in a Perkins because they seem to have the best wifi connection in town.  Yesterday we did a 10K hike (3.5 miles each way) to the top of Harney Peak in Custer State Park.

custer state park south dakota harney peak hikeI was overcome with gratitude that my husband and I were able to do this challenging 5 hour hike because 100 pounds ago, it may have killed me. So when people ask “why would you want to hike to the top of a mountain?”, my response now is always, “because I can”.

custer state park south dakota harney peak hikeWhile vacation is always great, I do miss home cooking and creating healthy recipes. Eating out can be challenging, especially in an area that doesn’t really make organic, preservative free meals a priority. That being said, try cooking this Sweet and Spicy Coconut Mango Chicken in my honor while I’m out West.

This recipe is so easy and simple. Very few ingredients and full of protein and flavor. Seriously, anybody can make this. You cannot screw it up. That might be going too far because I’ve been known to mess up the simplest of things but you know what I mean.

coconut mango chicken sweet spicy slow cooker protein tropical paleo

While this was cooking in the slow cooker, my house smelled like Hawaii. We rent homes when we vacation there so we can cook our food and play like we live there so using mango and coconut in anything automatically brings my senses back there.

coconut mango chicken sweet spicy slow cooker protein tropical paleo

You can also serve this as a chunky stew or top some cauliflower rice with it. I do recommend the topping of sweetened coconut flakes, it really adds a lot to the flavor.

Sweet and Spicy Coconut Mango Chicken
 
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Author:
Recipe type: Paleo, Low-Fat, Protein
Serves: 4
Ingredients
  • 1 pound boneless skinless chicken, cubed
  • 2 medium semi-ripe mango, diced into chunks, reserve pits (you will use the pits in the slow cooker for extra flavor and discard after cooking is finished)
  • 1 can full fat coconut milk (I use Trader Joe's brand)
  • 2 tablespoons chipotle flakes
  • 1 teaspoon red pepper flakes
  • shredded sweetened coconut (I use Trader Joe's brand)
  • butter lettuce
Instructions
  1. Put mango chunks, mango pits, coconut milk, chipotle flakes and red pepper flakes in slow cooker. Stir to combine.
  2. Cube your chicken into bite size pieces and add to the slow cooker. Stir to make sure all chicken is coated in coconut milk mixture.
  3. Set slow cooker on low for 5 hours.
  4. Using a slotted spoon, remove the mango pit and discard.
  5. SERVING SUGGESTIONS:
  6. Using a slotted spoon, drain and spoon onto butter lettuce cups, top with sweetened shredded coconut.
  7. Spoon chicken with the coconut sauce over some quinoa or cauliflower rice, top with sweetened shredded coconut.
  8. Just have a bowl of chicken and coconut sauce as a stew and a fresh pita.

 

Coconut Crusted Tilapia with Mango Salsa

Coconut Crusted Tilapia with Mango Salsa

 tilapia fish protein gluten-free coconut flour weight loss egg mango

This recipe is so light, full of flavor and protein. The coating is made with coconut flour and panko crumbs but you can easily make it gluten free with one minor change.  Replace the panko crumbs with shredded unsweetened coconut flakes.  You’ll want unsweetened because at 425 degrees, sweetened flakes may burn because of the sugar.  But don’t worry, either way, these are delicious.

I make fish tacos with some delicious peppadew pepper mango salsa on top of a sprinkle of sweetened shredded coconut.  You can also make this recipe paleo easily by using the unsweetened coconut flakes for the coating pulsed fine with a food processor and using the unsweetened coconut flakes just as they are on a bed of lettuce instead of the sweetened flakes. It’s a very versatile recipe and it’s really friggin’ good!

tilapia fish protein gluten-free coconut flour weight loss egg mango

Coconut Crusted Tilapia with Mango Salsa
 
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Author:
Serves: 4
Ingredients
  • 4 thawed tilapia filets
  • 2 tbsp coconut flour
  • ½ cup panko crumbs (or ½ cup unsweetened shredded coconut for a gluten-free option)
  • 2 egg whites, whipped lightly
  • dash of salt
  • dash of pepper
  • **optional: dash of curry powder
Instructions
  1. Preheat oven to 425. Prepare a baking dish lined with foil. If you have a wire rack to set inside, that will help both sides of the filet brown evenly. If you don't have one, no worries but the foil will certainly make for easy clean up
  2. In a flat pan combine coconut flour, panko crumbs, salt and pepper (you'll want it flat so that you can lay the filets in the crumbs)
  3. Put the egg whites in a separate dish
  4. Lay thawed filet in egg white. Cover both sides of the filet with egg
  5. Then immediately lay it in the dry mixture, press down so the mixture sticks to the filet. Flip over the filet and do the same for the other side
  6. Transfer to baking dish and repeat with all filets
  7. Bake for 18 - 20 minutes
  8. Remove from oven and serve on a large lettuce leaf that has been sprinkled with sweet coconut flakes
  9. Top with Peppadew Pepper Mango Salsa.
  10. GLUTEN FREE OPTION: You can make this gluten free by replacing the panko crumbs with dried unsweetened coconut flakes that have been put through a food processor to make it finer. I say unsweetened because at 425, the sugar in the sweetened coconut may burn.
  11. PALEO OPTION: You can also make this recipe paleo easily by using the unsweetened coconut flakes for the coating pulsed fine with a food processor and using the unsweetened coconut flakes just as they are on a bed of lettuce instead of the sweetened flakes.

 

 

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Mango Salsa – Peppadew Pepper

Peppadew Pepper Mango Salsa

peppadew pepper sweet spicy salsa mango jalepeno

This fruity healthy salsa can be used so many different ways.  On fish tacos, chicken, pork or even…ice cream.

Don’t laugh, top a scoop of vanilla ice cream with this salsa. The sweet and spice of the salsa dances with the creamy sweet ice cream on your taste buds beautifully. Seriously, it’s really good.

This recipe is really easy and has one of my all time favorite peppers, Peppadew.  I love this pepper because it’s got a great mild kick to it and it’s sweet too. Plus it adds a nice pop of color to your salsa.  I put these peppers in my scrambled eggs, on portabella pizzas and in my stuffed peppers too.  They have a mild heat combined with sweet. I love them so much!

peppadew pepper spicy sweet piquante red

I have found Peppadew peppers at World Market and Whole Foods but Amazon also sells them here. I usually only use 3 or 4 per whatever recipe I’m making so the jar lasts me a while.  This is a super versatile pepper. I love them so much (in case you didn’t read that the first time)!

Peppadew Pepper Mango Salsa
 
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Author:
Ingredients
  • 1 large Mango (about 1¼ cup of peeled, seeded and diced small)
  • 1 de-seeded and diced small jalepeno
  • A few sprigs of fresh chopped parsley
  • 3 or 4 Peppadew peppers chopped small or ¼ cup red bell pepper for color
  • ½ tbsp orange juice
  • Juice from a large fresh lime or 2 small limes (approximately 1 tablespoon)
  • 2 chopped green onions (the green stem part, not the white bulb)
Instructions
  1. Combine all ingredients and serve with fish, chicken, pork or top a scoop of vanilla ice cream.
  2. I always make more than necessary for the recipe because I always find another way to use it.

 

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