It’s a bummer when you realize a recipe you really like is now “off-limits” due to gluten, like my Macadamia Nut Crusted Mahi-Mahi (darn Panko!). But, I found an alternative recipe online that I thought was delicious! Perhaps it is the fact that I haven’t had sugar in any form for over 7 days but I thought it was so sweet (with no sugar even!!!) and tasty! And it was simple to put together and cook (which is always a big bonus in this house!!!)
Grain-Free Macadamia Nut Crusted Mahi-Mahi
Recipe adapted from www.civilizedcavemancooking.com
3/4 c. finely chopped macadamia nuts
1/8 c. coconut flour
1/8 c. almond meal
2 Tbsp. coconut oil, melted plus more for greasing the pan
1-2 c. coconut milk (full-fat, like the kind you buy in a can – save the remainder in the can to use in a smoothie! Yum!)
sea salt/pepper to taste
4 fillets mahi-mahi
In a large bag, place mahi-mahi and coconut milk (enough to cover the fish fillets). Marinate for 30-60 minutes.
In a small bowl, combine macadamia nuts, coconut flour, and almond meal.
Line a baking sheet with foil and grease with coconut oil. Place fillets on the baking sheet and season with salt and pepper to taste.
Bake for 5 minutes at 425 degrees.
Add melted coconut oil to the nut/flour mixture. Remove fish from oven and turn over. Press the nut mixture into the fish fillets and bake for another 8-10 minutes or until fish is cooked through.
Remove from the oven and let sit for a few minutes before serving.
Husband Rating: 9 out of 10
To keep my breakfasts interesting during this sugar detox, I needed something else besides scrambled eggs! So, here enters the crustless quiche. It was very tasty! I first made it yesterday but today even reheated it is delicious. I know I won’t be able to eat all of it right away so I froze some of it and plan to microwave it to heat it up. That way it will last me more than a few days. Love the ease of it!
One bonus of a dish like this is that you can really substitute any vegetables into it that you want. My only recommendation is that if you do not use zucchini, reduce the amount of coconut flour. I mainly had the coconut flour in there to absorb the zucchini’s extra moisture. Other than that, add any veggies you have on hand to it. And, for that matter, you could substitute any meat into it besides bacon or even leave the meat out if you want. I LOVE how versatile quiche can be.
2 carrots, shredded
1 zucchini, shredded
1 yellow paper, thinly sliced
2 heaping Tbsp. coconut flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. sea salt
1/2 tsp. fresh papper
6 strips bacon, cooked and cut into small pieces
1 Tbsp. coconut oil or olive oil
Combine all ingredients in a large bowl, mixing well. Grease a 9 x 13 well and pour ingredients into the pan.
Bake at 375 for 30 minutes or until an knife inserted in the center comes out clean.
Slice and serve. Extra quiche can be frozen and reheated in the microwave.
Ok, I have been completely skeptical of this whole cauliflower pizza crust I had been reading about on various blogs… but, I want pizza and since traditional crusts contain either a) gluten, or b) sugar, I needed to bite the bullet and try it. I am SOOOO glad that I did! It was delicious, nutty, and crisp.
When you make this pizza, you can’t go into it expecting it to taste like a typical pizza crust. My husband likened it to a flatbread pizza (at some fancy pizza shoppe – such a complement!) and as long as that is your expectation, you won’t be disappointed.
I loved that it was so healthy, even sneaking in a few veggies for the boys and that it was completely sugar-free! Amazing!
Disclaimer – it is a bit putzy and is a bit messier than making traditional pizza crusts. However, I was able to get about 4 cups of cauliflower ‘rice’ from one head of cauliflower and was able to make 4 crusts. We ate two of them and I baked and froze two more for future use. You could also, if you don’t have the time to make all the crusts, simply measure out the cauliflower ‘rice’ into freezer bags and save for future pizzas.
Cauliflower Pizza Crust
1 c. cooked cauliflower ‘rice’ (directions below)
2 c. almond flour/meal
6 1/2 Tbsp. arrowroot powder
3 Tbsp. flaxseed meal
1 tsp. baking powder
1 tsp. sea salt
1 1/2 tsp. garlic powder
2 tsp. dried basil
1 1/2 Tbsp. olive oil
Make the cauliflower ‘rice’. Place cauliflower, chopped into pieces into a food processor and chop until it is the texture or rice or even couscous. Place ‘rice’ in a large skillet with a small amount of oil and cook for 5-7 minutes until tender.
In a large bowl, combine 1 c. of the cauliflower ‘rice’ and the remaining ingredients and mix until well combines and ends up forming a ball of dough.
Line a baking sheet with parchment paper and press dough into the pan using the back of a spatula.
Preheat the oven to 375 and bake crust for 20-23 minutes or until desired crispy-ness. Remove from oven, top with favorite ingredients and bake for another 12-15 minutes until cheese is melted. Enjoy!
I love the recipe from 100 Days Of Real Food for the Pork Carnitas Tacos with Tomatillo Salsa. I planned to make that for dinner tonight but when I was at Trader Joe’s this week they did not have the pork shoulder that the recipe called for. I decided to try making a variation of the recipe that used turkey breasts instead. The flavor was great but I did overcook them a little too much.
I find it humorous that the boys at their taco fillings actually assembled as tacos using whole wheat tortillas for the first time now that I can no longer eat them! But, I was pleased that everyone seemed to eat the meal well!
Along with the turkey meat, I sautéed an orange bell pepper in coconut oil and served the whole lot on some kale with avocado, tomatillo salsa, and fresh cherry tomatoes.
Shredded Turkey Tacos
2 lbs. turkey breasts
3 tsp. oregano
2 tsp. black pepper
1 tsp. salt
2 tsp. cumin
1 1/2 tsp. fresh minced garlic
1/2-1 c. chicken broth
orange bell pepper
In a small bowl, combine oregano, pepper, salt, and cumin. Rub on the outside of the turkey breasts. Place in a slow cooker. Chop the onion in large chunks and place onions and garlic on top of turkey breasts.
Cook in slow cooker on high for about 2-3 hours, checking occasionally. Add the chicken broth as cooking if the turkey seems to be getting too dry. When fully cooked through, shred the turkey using two forks and serve with whatever topping you prefer.
Husband Rating: 8 out of 10
Food for Thought: I had a ton of turkey leftover. With that I put about half of it into a large freezer bag and am saving it for another meal. I plan to heat it up with a little additional chicken broth for moisture.
Did you know that you can turn tomato sauce into tomato paste? I got home from the store and realized I had forgotten the tomato paste. With two little boys at home, running back out to the store for the one missing ingredient is not a reality. Google to the rescue!!! I measured out the 1 cup of tomato sauce the recipe called for and then pour the rest of the tomato sauce into a small sauce pan. I brought the sauce to a rapid simmer over medium heat and continued cooking for about 7 minutes continuously stirring. After the seven minutes the sauce was reduced by about 2/3 and the correct texture of tomato paste.
But, I digress… This recipe was super simple to put together and turned out pretty good. My family ate it on buns with some parsnip and carrot fries and coleslaw. To make it gluten-free for me, I simply ate mine without the bun, on the coleslaw. It was almost sugar-free (just a bit of agave in it). I thought it was satisfying and tasty, something to make again!
Shredded BBQ Chicken
1 c. tomato sauce
1 small onion, finely chopped
1 1/2 tsp. fresh minced garlic
3 Tbsp. apple cider vinegar
1 1/2 Tbsp. agave nectar
1 Tbsp. tomato paste
1 Tbsp. smoked paprika
2 tsp. dry ground mustard
1 1/2 tsp. chili powder
1/2 tsp. sea salt
2 lbs. boneless, skinless chicken breasts
In the slow cooker, combine all ingredients except the chicken. Stir well together and then add the chicken breasts. Cook on low for 3-4 hours or until the chicken is cooked through. Using two forks, shred the chicken and put it back into the crock pot to keep it warm. Serve hot. It can be frozen and reheated.
Husband Rating: 5 out of 10
Well, vacation is over! Back to real life and cooking every day… and with that, I am launching into my 21 Day Sugar Detox. Puerto Rico had great food but I think they used something sweet with every meal! So, I think that I am in for a bit of a harder time with giving up sugar but am also completely ready to make that move! This weeks meals will all be sugar-free (with the exception of today because I allowed myself one day to get everything shopped for and prepared. I will keep you posted as to how it is going and how I feel!
What Wilfords’ Are Eating
Monday: Shredded BBQ Chicken with Carrot and Parsnip Fries and a salad
Tuesday: Homemade Chicken Nuggets with Broccoli in Cheddar Cheese Sauce
Wednesday: Shredded Carnitas Tacos with Tomatillo Salsa
Thursday: Cauliflower Crust Pizza
Friday: Spaghetti Bolognese over Roasted Spaghetti Squash, fresh kale salad
I am testing out some sugar-free recipes in preparation for my detox coming up in a few weeks. I found a similar version to this one and adjusted it to my personal preferences. I really liked it and was impressed with how my kids responded. My three-year old said, “Let’s eat this for dinner every night!!!” Yay! Will do! 🙂
By the way, this recipe includes my favorite simple recipe for a balsamic vinaigrette. It is simple, needs only 5 or 6 ingredients (I used shallots in this recipe but they are definitely not necessary – I only use them if I have them) and it is our favorite go-to dressing.
Chicken, Bacon, and Avocado Salad
Recipe adapted from www.marksdailyapple.com
2 chicken breasts
1/2 tsp. garlic powder
1/2 tsp. onion powder
fresh cracked pepper
1/2 Tbsp. coconut oil
1 bunch kale
2 avocados, sliced
4-6 slices cooked bacon, broken into pieces
1 green apple, diced
1/2 c. pine nuts
1/4 c. balsamic vinegar
1/3 c. olive oil
2 Tbsp. minced shallots
2 tsp. fresh minced garlic
Rinse chicken breasts and pat dry. In a small bowl, combine onion powder, garlic powder, and pepper. Rub onto both sides of chicken with seasonings. In a skillet, heat coconut oil over medium-high heat. Place chicken breasts in pan and cook about 6-8 minutes per side until no longer pink in the middle.
Meanwhile, rinse kale and dry. Remove stems and cut into smaller pieces. Place kale in a large bowl and sprinkle with a small amount of salt (1 tsp. or less). Gently massage salt into the kale until it begins to turn a darker green and become fragrant. This will make the kale more tender.
In a small skillet, toast pine nuts over medium-low heat until golden. Stir occasionally.
To prepare the dressing, simply place all the ingredients in a bowl and whisk until oil and vinegar are combined.
When everything is prepared, assemble the salad – kale, chicken, bacon, avocado, apples and pine nuts. Top with salad dressing and enjoy!