Marionberry-Balsamic Glaze (and Vinaigrette)

Ingredients:

(Makes About 1 Cup)

1 Cup Frozen or Fresh Marionberries (you could also use Blackberries)

3 T. Balsamic Vinegar

3 Sprigs of Fresh Rosemary (mine were about 4" long, each)

Small Pinch of Sea Salt

1. Add ingredients to a small saucepan and simmer, stirring often, until berries are broken down, about 7-10 minutes. 
2. Strain (if you want a smooth, seedless consistency); use a spoon to push all of the berry pulp through holes of a fine mesh strainer. 

 


Once the sauce/glaze is finished, you can use it as a glaze for Cedar Plank Salmon. Before cooking:

1. Sprinkle salmon with a pinch of cinnamon, ancho chile powder, and sea salt.
2. Top with 2-3 T. of Glaze.

Vinaigrette:
To 1/2 C. of Sauce, add:
1/4 C. of EV Olive Oil
2 T. Balsamic Vinegar
Pinch of Ancho Chile Powder 
Pinch of Cinnamon


Whisk ingredients, to combine. 

Smoky Salmon w/Mango Salsa

Ingredients:
2- 8oz Salmon Filets (I used Fresh King/Chinook Salmon)
1 T. Coconut Oil
1/2 tsp. Sea Salt
1/2 tsp. Smoked Paprika
1/4 tsp. Chipotle Powder (adjust if you don't like things too spicy)

Mango Salsa (recipe follows)

1. Preheat oven to 400F.
2. In an oven-proof pan, heat coconut oil over medium-high heat.
3. Season filets (evenly distribute the seasoning amongst the two filets) with sea salt, paprika, and chipotle powder.
4. When oil is heated, place salmon into the pan, skin-side up. Cook until the meat is browned, about 3 minutes.
5. Flip the salmon and transfer the pan to the preheated oven. Cook until the salmon reaches your desired doneness (this will depend on the thickness of your filet, but mine took 7 minutes for medium-rare).
6. Remove from oven, transfer to a plate, and top with mango salsa.

 

 

Mango Salsa

Ingredients:

1 Mango

Juice of 1 Lime

1 T. Minced Jalapeno (adjust to your liking)

2 T. Finely Chopped Fresh Cilantro

1/8 tsp. Smoked Paprika

Pinch of Chipotle Powder (omit if you don't like things too spicy)

Pinch of Salt

Combine ingredients.

 

Grilled Tuna w/Zanzibar Spice and Coconut-Lime Salad

Grilled Tuna w/Zanzibar Spice:

2 8-oz. tuna steaks
2 teaspoons coriander seeds
2-3 teaspoons cumin seeds
4 cloves
2 teaspoons black peppercorns
1 teaspoon powdered turmeric
1-3 teaspoons chili powder (optional)
Salt
Oil for brushing the tuna
Lime Wedges for serving

1. Rinse and pat dry tuna steaks. Let stand at room temperature for at least 15 minutes before cooking.
2. Light a grill or preheat a grill pan over high heat.
3. Dry-roast the coriander seeds, cumin seeds, cloves, and peppercorns in a small skillet over high heat for 1 minute to release the flavors, stirring energetically with a wooden spatula or spoon to prevent burning. Crush the toasted spices to a powder using a mortar and pestle. Add the rest of the spices and salt to taste and mix well.
4. Brush the tuna with oil, then rub with two-thirds of the spice mixture.
5. Place tuna on the grill or in the grill pan and cook over high heat for 2 minutes on each side. Remove from the grill or pan and let rest for 2 minutes. Then, if grilling over charcoal, place the tuna on a cooler part of the grill, away from direct heat, and grill for 2-3 minutes longer on each side. If using a grill pan, turn down the heat and cook for 2-3 minutes longer on each side. Dust the tuna steaks with the rest of the spice mixture, and serve with lime wedges on the side. Enjoy!

It's best to grill the fish over charcoal, but you could also use a stove-top grill pan. This recipe works well with salmon as well.

Coconut-Lime Salad (Recipe from Joy of Cooking):

2 cups grated fresh coconut* (I used a food processor)
1 cup seeded and grated cucumber (I diced the cucumber)
1/2 cup chopped cilantro
Grated zest and juice of 1 lime
1 jalapeno pepper, seeded and minced
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil 

*I've also found prepared fresh coconut, in the produce section at Whole Foods.

Combine ingredients in a large bowl and let stand 15 minutes before serving. 

Thank you to my friend, Lisa, for sharing another great recipe with all of us! 

Cumin-Curry Tuna Salad with Dates

This is a post from my friend Lisa (you may remember her Mediteranean Chicken recipe), who has recently "Gone Paleo". She is a talented home cook who I have known since high school and who has a shared passion for food, fitness, and health. She's been sharing her meal creations on my Facebook page and I recently asked her to share this one with all of you. Enjoy the recipe, her modifications, and the story behind this meal! ~Jen 

Serves 6-8 as a First Course, 

2 as a Main Course 

Ingredients:
2 8-ounce tuna steaks 
2 teaspoons ground cumin seeds, plus 2 teaspoons toasted cumin seeds 
2 teaspoons curry powder, mild or hot, as preferred
1 teaspoon paprika 
Salt
Oil for pan frying (recipe suggests Canola, I used avocado oil)
2 cups mixed salad greens (I used about 4 cups)
2 tomatoes, cut into strips
1 onion, sliced 
1 large mild red chile, seeded and finely chopped (I used 2)
3 tablespoons chopped parsley (optional)
6 dates, pitted and quartered
1/3 cup olive oil 
3 to 4 tablespoons fresh lemon juice, or to taste 
Flaky salt, such as fleur de sel or Maldon 

Spaghetti Squash w/Clam Sauce

Ingredients:
3 Slices Bacon, sliced into 1/2" slices
1 Small Yellow Onion, finely chopped
4 Garlic Cloves, finely minced (I use a garlic press)
1/2-1 tsp. Crushed Red Pepper Flakes (add more or less according to your desired spiciness)
1/2 tsp. Sea Salt
1/4 tsp. Black Pepper
2- 6.5oz Cans of Chopped Clams
8oz. Bottle of Clam Juice
1/4 cup White Wine (use something that you like to drink, as the flavor will intensify as it cooks)
12 Littleneck Clams (optional)
1 Roasted Spaghetti Squash (recipe follows)
Fresh Parsley, for garnish (optional)

Fish en Papillote

I posted this in 2009, but made it tonight and felt it worth reposting. I love this meal and also love that it's so easy to make. Make sure that you use a buttery fish that will withstand the cooking and you'll be good to go. 

Fish en Papillote

2- 6oz Chiliean Seabass or Black Cod* Steaks or Filets

1.5 T. Extra Virgin Olive Oil

2 tsp. Sea Salt

1 tsp. Ground Fennel Seed

1 Carrot, sliced at an angle (1/2" thick)

1 Fennel Bulb, halved and thinly sliced

1 Medium Leek (white/light parts), halved and thinly sliced

1/2 C. Butternut Squash, cut into 1/2" cubes

Fennel Frond

3 T. White Wine

*The key is to use a buttery fish, that will withstand the high heat and that will not dry out as you cook the veggies to doneness. 

Parchment Paper (about 1' in length) or Aluminum Foil

Cooking Twine (about 18"), if using parchment

1. Place parchment paper (you can also use aluminum foil) onto a baking sheet. Toss the vegetables in 1T. of EVOO, 1.5 tsp. sea salt, and fennel seed and mound onto the parchment. 
2. Place seabass on top of veggies. Drizzle wine on fish and veggies and sprinkle with remaining salt. 
3. Place a few pieces of fennel frond, if using, on top of fish. 
4. Wrap like a package, making sure that the contents are well sealed, and tie with twine. 
5. Bake for about 20-25 minutes at 400F, until veggies are tender and fish is cooked through.

Watercress Pesto
Handful of Watercress
1/4 C. of EVOO (add more as needed to create a smooth consistency)
Sea Salt, to taste


Puree until smooth.

Fennel, Watercress, and Leeks:

Fish and veggies on parchment paper:

Or, wrapped in foil:

Wrapped in parchment and tied with twine:

Crab and Avocado Salad w/Grapefruit

Ingredients

Lump Crab (6oz)

Avocado  (1/2 Large)

Citrus Vinaigrette (3T.)

Above are the portions I used for my lunch; a snack would've been 1/4-1/2 of those amounts.

Citrus Vinaigrette 

(makes about 1/2 cup)

Juice of One Grapefruit (set aside segments for garnish)*

3T. Avocado Oil (if you don't have Avocado Oil, use all Extra Virgin Olive Oil)

1T. Extra Virgin Olive Oil

1T. Dijon Mustard

1T. Seafood Bay Seasoning**

Whisk all ingredients until combined.

 *How to Segment Citrus

If you don't have "Bay Seasoning", use what you've got on-hand. Remember, a vinaigrette doesn't need a recipe...the standard is:

• Acid (Vinegar or Citrus)
• Oil 
• Seasoning
• Mustard and/or Egg (like in Caesar) will help to emulsify, but is not necessary

Mix together until it tastes good. Easy!


This is one of those "recipes" that I threw together using ingredients that I had on-hand. This salad can also be served over a bed of lettuce to add some crispy texture to the mix. You might also make the following substitutions (if you don't have or like crab):

• Shredded Chicken (leftover roasted or rotisserie would be perfect) w/Orange or Lemon in place of the Grapefruit
• Shredded Pork w/Orange in place of the Grapfruit and a mix of Chile Powder, Cumin, and a drop of Raw Honey in place of the Bay Seasoning

I made this look nice for my "photo shoot', but really just ended up smashing it all together to eat. So, throw it all in a bowl, smash it up, and enjoy or create a photo-worthy snack/meal...it'll taste the same. But, when you have the extra few minutes to garnish...do it. It'll make the receiver, whether it's just for you or your family, feel like they're getting something really special...even if it only took a few minutes to create.

Classic Crab Cakes

Classic Crab Cakes 
(from Martha Stewart's Hors d'Oeuvres Handbook)

12 oz. lump crabmeat
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce (not Paleo...use it, leave it out, or sub in Coconut Aminos)
2 teaspoons Old Bay seasoning
2 medium jalepeño peppers, seeds and ribs removed, minced 
3 tablespoons finely chopped cilantro
1 large egg, lightly beaten
1 large shallot, minced
2 tablespoons chile-lime aioli (recipe below) or homemade mayonnaise 
Zest of 1 lemon
Olive Oil (use regular versus the EVOO for it's lighter flavor), for cooking

1. Preheat oven to 350F. 
2. In a medium bowl, mix together the mustard, Worcestshire, Old Bay, jalepeños, cilantro, egg, shallots, aioli, and lemon zest.  Add the crab meat. 
3. Using a small scoop (scoop size will depend on the size crab cake you'd like) or your fingers, shape the mixture in to small balls.  Continue with the remaining crab mixture.
4. Heat 3 tablespoons of the oil in a large skillet over medium heat. Place the crab cakes in the skillet and cook until golden brown on the bottom, about 1 minute.  Turn the crab cakes and cook until golden brown, about 30 seconds to 1 minute more.  Transfer the crab cakes to a paper towel to absorb the oil.  
5. Transfer the crab cakes to a baking sheet. Bake for 10 minutes or until golden brown.  The crab cakes may be held in a warm oven for 30 minutes or cooled and reheated at serving time*.
6. Sever warm with the Chili Lime Aïoli and cilantro garnish.

*If you are going to serve these the next day, or up to two days after preparing, stop at Step #4. Once the crab cakes are cooled, transfer them to a parchment paper-lined (layer parchment paper, crab cakes, parchment paper, crab cakes, and so on...) tupperware container in the fridge, until ready (up to two days) to heat and serve. 

Chile-Lime Aioli

1 garlic clove
1 teaspoon sea salt
1 large egg
1 large egg yolk
1 cup olive oil
Zest of 1 lime
2 tablespoons fresh lime juice
2 orange or red habanero, seeds and ribs removed

Place the garlic, habanero, and salt in the bowl of a food processor. Process until puréed.  Add the egg and egg yolk and process, scraping down the sides of the bowl to combine the ingredients thoroughly.  With the machine running, very slowly add the olive oil in a thin, steady stream; it will emulsify and thicken.  Once the oil is added and the aïoli has formed, quickly pulse in the lime zest and the juice. The aïoli may be refrigerated in an airtight container for up to 1 day.

Nope...I Still Don't Like to Run.

Maybe I should rephrase that...I still don't like running around a parking lot; running in circles, until I've finally completed a mile...

Breakfast:

Three Eggs* Scrambled w/Goat's Milk Butter

*Just in case you forgot...always Omega-3 enriched, free-range, organic. 

Lunch:

Salad (romaine) w/Black Olives (5), Cucumber (1/2), Cherry Tomato (6), Leftover Salmon** (4oz), and Mixed Herb Vinaigrette (Lemon)

**I grilled salmon the other night, using a little raw honey, this spice rub (I made this last year and it's still good to go...nice!), and thinly-sliced oranges. 

Dinner:

Blue Cheese Burger (no bun, no sauce, no blue cheese, extra lettuce) at Village Burger Bar

Handful (about 8) of Sweet Potato Fries

Workout:

10x2 Back Squats

65-95-115-135-155(1)-145-135-135-135-135lbs

The goal was to get to about 80% of your 1RM (rep max) and then do the last five sets at that weight, so I found my 1RM at 155lb (I think I might actually be able to go a little heavier next time, as I was in a little bit of a funk for this afternoon's WOD) and then decided on 135lb for my last sets. 

~and~

With a 12-Minute Running Clock:

Run 1 Mile

AMRAP of:

5 Pull Ups

10 Clapping Push Ups

I ran the mile*** in 6:55 and then completed 2 Rounds plus 2 Pull Ups. This was my first time doing clapping push ups...interesting. I'm pretty sure I'll be feeling those tomorrow...try a set of ten...you'll see what I mean. Pull ups were supposed to be dead-hang, but I did kipping which felt really good. 

***Our mile is actually a little less than a mile, so...I'm guessing that would put me at about 7:30 in a "real" mile. I'll take it! But, seriously...I really need to work on my running. I think I just need a more inspiring running location. I love to run in the mountains, in the wilderness, anywhere that's not concrete, really. The weather has been really mild the past few days so, who knows, maybe I'll (we'll?) go running this weekend! Scott!?

BTW...have you checked out Kelly Starett's blog, MobilityWOD? If you haven't, you should. And, check out this video for a great pre-squat stretch session.

Foil-Wrapped Bronzino w/Veggies

Ingredients:

Whole Bronzino (about 1.5lbs)

Fresh Thyme* (12 sprigs)

2 Fresh Garlic Cloves, thinly sliced

1/2 Large Lemon, thinly sliced

1/4 C. White Wine (always use a wine that you enjoy drinking)

2T. EVOO

Sea Salt and Pepper, to taste

1.  Preheat an oven or gas grill to 415F.
2. Lay a piece of foil (big enough to wrap the fish) on a baking sheet. 
3. Make 3-5 small slits (1-2" long) on each side of the fish.   
4. Oil the the fish, inside the cavity and all over the skin. Season with salt and pepper. 
5. Fill the cavity with lemon slices, garlic, and thyme. Add the white wine. 
6. Wrap the fish in the foil creating a package.
7. Put the wrapped fish (on the baking sheet if using the oven) into the oven or grill.
8. Bake for 20 minutes, until fish is white and still moist. 

*This recipe can be made using pretty much any fresh herb, or combination of herbs, so get creative!

Sauteed Veggies:

2 T. EVOO

2 Cloves Fresh Garlic, thinly sliced

1 T. Fresh Thyme Leaves

Large Handful of Mushrooms (I used this really wacky cluster of mushrooms, pictured below)

1/2 Large Red Bell Pepper, julienned

12 Asparagus Spears, sliced on a diagonal (1" slice)

2 Carrots, peeled and sliced on a diagonal (1" slice)

1 Zucchini, julienned

1. Add the oil to a preheated pan and then add garlic, thyme, and mushrooms. Toss or stir to coat. Cook for one minute, without touching the pan (you want the mushrooms to brown slightly). Add a little sea salt and pepper, to taste.
2. Add the rest of the veggies and toss or stir to coat. Cook another 3-5 minutes, until cooked but still al dente. You want the veggies to retain their freshness and not get mushy, so keep an eye on them. 
3. Serve with fish or chicken  and enjoy!

I served this with some kale I had in the fridge, that needed to be cooked...it was fine, but I wouldn't do it again. I really liked the freshness of the veggies with the fish and felt like the earthiness of the kale just wasn't what I was looking for...oh well! I got some extra vitamins (A, C, and K) in my meal...and it was tasty, just not exactly what I was going for with this meal. 

Salmon w/Creamed Kale and Yams

1 lb. Wild Salmon Filet (we found some really tasty Copper River Salmon at Whole Foods) 

2 T. Honey

1 tsp. Ancho Chile Powder

1.5 tsp. Dijon Mustard

Glaze recipe from one of my favorites, Bobby Flay.

1. Preheat a pan over medium-high heat. 
2. In a small bowl, combine honey with the ancho chile powder and mustard and season with salt.
3. Brush the salmon with oil and season with salt and pepper. 
4. Cook the fish skin side up over moderately high heat until browned, about 3 minutes.
5. Flip the fish, skin side down and brush with the chile-honey glaze. Cook skin side down for about 3 minutes.
6. Flip one last time and cook skin side up until lightly caramelized, 3-5 minutes.

Skin side up (Step #4):

After Step #6 (salmon has been brushed with glaze and lightly caramelized):

Creamed Kale and Yams:

This recipe took me 20 minutes, from start to finish. As my pans were preheating, I chopped my kale, thinly sliced my yams, rubbed my salmon with a little bit of oil, and mixed my glaze (that all took about 2-3 minutes). 

I emptied the can of coconut milk (I didn't use the chipotle peppers this time) into the preheated pan, added the chile powder and kale, tossed to combine, added the yams and a little sea salt, tossed again, and put a lid on it. Once that was simmering away, I placed the salmon into my hot pan and went to work...just make sure not to over cook it...you want it still pink in the middle. Easy! And..YUM!

Yam-Wrapped Halibut

Serves 4

Recipe Inspired by this recipe from Anne Burrell

Ingredients:

1/8 cup extra-virgin olive oil
6 garlic cloves, smashed
1 thyme bundle
1 lemon, zest removed from the lemon with a vegetable peeler in wide strips
Pinch crushed red pepper flakes
1 tablespoon fennel seeds
1 Yam*, scrubbed
4 (6-ounce) Pacific halibut fillets
Sea salt
Black Pepper

Directions

1. In a saute pan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. 
2. Using a mandoline (or a vegetable peeler, or a really sharp knife and the keenest of slicing skills), slice the yam extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato "scales" with the infused oil and sprinkle with salt. 
3. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight "fish package". 
4. Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.

To cook the fish:

1. Remove the herbs, garlic, and lemon zest from the the infused olive oil and bring the pan to a medium-high heat. Season the wrapped fish with salt and add to the pan. Cook the fish on both (I used tongs and browned all four sides) sides for 3 to 4 minutes frequently brushing the fish with the infused oil. 
2. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy "scales". Transfer to serving plates and serve.

Peeled (or thinly sliced) Yam:

Thyme and Garlic Infused Oil:

Searing the Wrapped Halibut:

This is a tasty little package of goodness! I love the mixture of the fish with the sea salt and sweet yams. You can get really great fresh halibut right now, but it can be a little expensive...so, feel free to substitute another white fish in this recipe. But, if you can find it for a reasonable price, use it! 

This meal took me about 15 minutes, from start to finish. You can also infuse the oil (set aside to cool) and wrap the fish to make dinner preparation just a matter of heating the oil and cooking the fish. 

*Yams aren't recommended on a "normal" Paleo diet, but we eat them on occasion, as they are a good source of post-WOD (think met-cons and "chippers"...you know, those workouts that leave you feeling like you've got nothing left 'in the tank') fuel. Read "Paleo for Athletes" for more reading on that topic.