Paleo Chocolate Coconut Cupcakes

Oh man.  I rarely bake for a couple reasons.  One: You have to be so exact.  I consider myself more a free spirit in the kitchen - I don't actually own measuring spoons.  Two:  I have very little self control when it comes to things with a soft, sweet texture so I just don't stock the offenders.  

Every now and then you need a dessert - and these will come in handy for birthdays and bake sales.  I ate one, was tempted to eat another so I quickly gave them away to my neighbors before we had an incident.  Thanks to Livin Paleo for the recipe! 

Easy Paleo Coconut Soup

I posted this picture on my instagram the other day, and I got a few requests to share the recipe.  I wish I could say this was culinary magic but it's really just my go-to when I want something healthy that's fast - and you can stock most of the ingredients in your pantry.

I make this soup ALL THE TIME.  It's a quick open/chop/simmer soup that you can make in about 20 minutes, that's spicy, creamy and satisfying.  It's also really easy to make modifications so feel free to use whatever veggies you have in your fridge.  

If you have an Asian market in your 'hood, please check it out.  You can get all of those great condiments and they usually have great quality fish.  Not to mention it's fun to roam the aisles and see all the weird 'food' items they tend to sell. Quick note about fish sauce - it smells terrible.  Why you ask would you use it in food? Well, it has this magical power to make food taste amazing and rich, even though you may want to gag while you're squirting it in the pot.  You're going to have to trust me on this one. 

Paleo Coconut Citrus Creamsicle Cakes

These little treats (emphasis on treat, please eat responsibly) came to me from a friend, and while the original recipe is courtesy of the raw/vegan community (usually their recipes have me heading for the hills), with a few modifications these babies are actually a tasty, refreshing dessert.  

Citrus & Coconut Creamsicle Cakes....

Paleo Kilauea Coconut Cod with Kale

Since she's erupting, I thought I'd name this Hawaiian inspired fish dish after the famous Big Island volcano. Also, I really like alliteration. 

2 Wild Pacific Cod filets

2 tbs coconut oil

1 tbs dried seaweed

1 tbs dried onion

1 tbs cashews, crushed

1 tsp garlic powder

1 tsp crushed red pepper

1 tsp sea salt

2 tbs unsweetened coconut flakes

2 cups kale

Preheat broiler to high.

In a large saute pan heat coconut oil.  Wash and pat cod filets dry, then salt each side. Mix seaweed, onion, cashews, garlic powder and crushed red pepper together - then press the mixture on to both sides of the fish. Fry the fish in the coconut oil, about 3 minutes on each side.  Remove filets and place on a baking sheet.  Sprinkle any remaining seaweed spice mixture and coconut flakes on top, and place in broiler.  DO NOT TAKE YOUR EYES OFF THE FISH!  The coconut will burn in less than a second, so keep watch.  It only takes a minute or so, you just want it golden.

In the same pan you cooked the fish, drain all but a tablespoon or two of the leftover oil and throw kale in there.  Toss with tongs until wilted, serve fish on a bed of kale. 

Paleo Fried Coconut Calamari

We love fried calamari, it's the perfect happy hour nibble, and it's pretty easy to recreate at home without all the undesirable ingredients.  Depending on your tolerance for heat - we love spicy food - adjust the cayenne and crushed red pepper accordingly, as the coconut milk gives it a nice cooling component.  Since we got a pound of fresh squid for $6.99, it's even cheaper than going out! Also, squid (wherever it's from) is a good alternative, sustainable choice for dinner. 

Poisson Cru

One of the best things about traveling is the food.  It's a quick and effective way to get a good glimpse into a culture and a great way to meet the locals.  Since I'm recovering from not one, but two Thanksgivings (I will not be blogging about those meals) I thought I'd put up one of the most perfect dishes in the world.  Oh yeah, the claim has been made.

Tahiti and her islands are my kind of place.  Idyllic tropical beaches, lots of fish (to see and eat), warm water, friendly people, and the influence of French food. Poisson Cru is good eating to the very core.  Only a few ingredients and your mouth is in for the ride of it's life.  Side note: I saw on No Reservations that Poisson Cru is great hangover food as well, so if you need a break from your morning after chorizo burrito, try raw tuna!

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Fresh raw ahi tuna, seeded and sliced cucumbers, sliced onions, julienned carrots, salt & pepper, lime juice, fresh coconut milk.  That's it.  

The first photo is our friend Rota from Raiatea squeezing the milk from the shredded meat of a mature coconut from his yard using a t-shirt (you can also use cheesecloth).  You can use canned, but if you have the muscle, the time and the patience, try the fresh stuff, you'll be shocked how much better it tastes.

Coconut Pancakes & Nostalgia

Nostalgia does funny things to the brain.  Smells are more intoxicating, textures more adventurous, and tastes meet the pinnacle of everything that is good in the world.  When I'm nostalgic I want my Dad's french toast... big thick slices of sourdough gooped in egg and splashed with cinnamon and vanilla, then fried to perfection.  However, present day me with present day stomach/eating habits doesn't actually want that, but at times I do crave that smell, that Saturday morning experience... of time spent with some I love and admire.

I've mentioned before that we eat a lot of eggs and I never get tired of them, but sometimes nostalgia gets  the best of us.  

1 cup coconut flour, 2+ cups coconut milk (from the carton, and I like to use the vanilla version), 4 eggs, dash of salt, dash cinnamon, 1 tsp vanilla extract (if you used unflavored coconut milk). Ladle into a pan - I use a really small pan and make 1 at a time, not the most efficient, but I haven't found a better way to make them a uniform shape.  I usually top with almond butter and a little honey.

Barramundi & Coconut Vegetable Chowder

I have a bunch of cookbooks and get a few food magazines (I cry a little every time I think about my beloved Gourmet), and I really enjoy the challenge of taking recipes that sound delicious, but don't necessarily fit in with our style of eating, and turning them into paleo-friendly dishes.  I channel my favorite chefs, put on one of my many aprons, crank the iPod and have my own little test kitchen session.  Sometimes it works...other times, it's pretty apparent my modifications were less than stellar and our dog Brody gets a nice meal, but in any case it's an adventure.  This recipe came out better than I could have imagined, and there were no leftovers to be had.

I adapted this recipe from the October Bon Appetit magazine, where they took it from Happy Restaurant in Boulder. 

For the chowder:

Heat 1 tbs oil in a large pot - add 1 cup diced onion, 3 kaffir lime leaves (if you can't find them, you can use the zest and juice frPublish Postom 1 lime), 3 large fresh basil leaves, 1 tbs minced fresh ginger, 1 chopped jalapeno with seeds, 2 smashed garlic cloves.  Stir occasionally for 4-5 minutes, then add 3 cups canned coconut milk, 2 cups vegetable broth, 2 tbs salt, 1-2 tsp chili oil, and 1 15oz bottle fresh carrot juice.  Reduce heat to low and simmer uncovered for 1 hour.  Strain out the solids - pressing them to get all the liquid out - and return liquid to pot.

Peel and cube (removing the seeds) of 1 small acorn or delicata squash, then boil until soft.  Add the squash cubes, 1 carrot peeled and cut into matchsticks, 1 red bell pepper cubed, 1/2 cup sliced water chestnuts, 1 small head of grated cauliflower and 2 cups chopped sugar snap peas to the broth.  Simmer for about 5 minutes, or until the vegetables are just soft.

For the fish:

Rinse and pat dry 4 small fillets (I used Barramundi, but you can use any fish really).  Add salt and pepper, and 1 tbs flax seed meal to each fillet, pressing the flax seed meal into the flesh.  Heat up 4 tbs coconut oil in a saucepan, and place fish skin side up*/flax seed side down into the pan.  Cook approx 4 minutes each side.

Serve with avocado slices, lime wedges and fresh basil

*note on cooking fish, the skin side attracts the heat, so if you're broiling fish, skin goes down, if you're grilling/frying, skin goes up!