Tag Archives: AIP Paleo

Paleo Pilgrim Burgers

Paleo Pilgrim Burger

Here is a delicious Paleo rendition of the Pilgrim Burger with all the flavors of Thanksgiving! It is a burger with a squash or sweet potato bun, mashed celeriac or potatoes, a turkey burger, and fresh cranberry sauce on top! Thanksgiving flavors in a burger!

Paleo Pilgrim Burger

Fresh and Quick Cranberry Sauce:

Fresh and Quick Cranberry Sauce

Ingredients:

8 ounces of organic fresh cranberries

1/3 Cup of Maple Syrup

2 Teaspoons of Fresh Organic Orange Zest

3 Tablespoons of Fresh Squeezed Orange Juice

1/4 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Ground Ginger

1/8 Teaspoon of Ground Cloves

1/4 Teaspoon of Sea Salt

Bring the cranberry mixture to a boil, and then reduce to a simmer and cook 7 – 8 minutes until the cranberries pop. Set aside to cool for 15 minutes, and then take a potato masher and mash until there are still some cranberry pieces in it, but is creamy. Place in a serving bowl.

For the “bun”:

Preheat your oven to 400° F. Lay out a rimmed cookie sheet covered with parchment.

Bun Ingredients:

1 Butternut Squash, Top half without seeds peeled and sliced into 1/2″ rounds

or

1 Large Sweet Potato, Peeled and sliced into 1/2″ rounds

Directions: Place the rounds onto the baking sheet and brush with olive oil and sprinkle with sea salt. Bake in your preheated oven for 30 minutes until soft when pierced with a fork.

For the Mashed Celeriac or Potatoes you will need:

2 medium Celeriac Root peeled or 2 to 3 large russet potatoes

1 Cup of Chicken Broth or Bone Broth, more if needed

1/2 Cup of Coconut Milk

2 Tablespoons of Olive Oil or Ghee

Sea Salt to Taste

Directions: Cook the cubed celeriac or potatoes in the chicken broth, covered at a simmer until tender. Place in a food processor, and add the coconut milk, fat of choice and salt to taste. Puree until smooth and creamy. Now for the burger!

Paleo Pilgrim Burger with Fresh Cranberry Sauce

Ingredients for the Burger:

2 lbs. of Ground Turkey

1 Tablespoon of Maple Syrup

2 Teaspoons of Sea Salt

2 Tablespoons of Grated White Onion

2 Tablespoons of Olive Oil

1 Teaspoon of Apple Cider Vinegar

1/2 Teaspoon of Ground Sage

1/2 Teaspoon of Thyme

Chopped Green Onion for the top.

Directions: Mix all the ingredients together, and form into 6 patties. Heat a cast iron skillet to hot, and place additional olive oil in a cast iron skillet to coat the pan. Cook three burgers at a time. To assemble, place the squash bun or sweet potato round on the bottom, add a generous scoop of mash, the burger and then top with the fresh cranberry sauce. Sprinkle with green scallions. Serve hot!

You can make this as often as you like, but it is especially delicious over the holidays! A fancy way I like to serve them is to assemble them all on a large turkey platter, and let everyone pick their favorite!

 

 

 

 

 

Chinese Orange Chicken

Juicy chicken thighs and fresh squeezed orange juice and zest really make this skillet to oven soy free Chinese Orange Chicken shine!

Chinese Orange Chicken

Chinese Orange Chicken

 

Coconut aminos is a fantastic substitute for soy sauce. I was thrilled to discover it several years ago, because it is hard to make some favorite Asian dishes without that distinctive salty umami flavor.

As with so many Chinese dishes, there is chopping and dicing required, but this Orange Chicken comes together very quickly after the prep, which can be done at your convenience, or all at once, and there is no messy deep frying. The total cooking time is about 25 minutes from stove to oven. Feel free to serve this with a steaming hot scoop of Jasmine Rice! There is plenty of sauce to meld into the rice. 🙂

Chinese Orange Chicken

Chinese Orange Chicken

 

Chinese Orange Chicken - Soy Free

Chinese Orange Chicken – Soy Free

 

Chinese Orange Chicken

Ingredients:

2 1/2 pound of boneless chicken thighs, diced into 2 inch pieces

2 Cups of Diced Carrots

1 1/2 Cups of Diced Yellow Onion

1/2 Cup of Sliced Green Scallions

1/4 Cup of Honey

1/3 Cup of a Good Quality Honey or Molasses Sweetened BBQ Sauce (like this or this both gluten free)

Zest and Juice of 1 Large Orange (make sure your microplane grater is sharp to get all the zest like this one)

3 Tablespoons of Apple Cider Vinegar

2 Tablespoons of Coconut Aminos (find it here)

3 Tablespoons of Olive Oil (Garlic Infused if you are eating Low FodMap)

3 Cloves of Garlic, Minced

1 1/2 Teaspoons of Sea Salt, divided

3/4 Teaspoon of Ground Ginger

Directions: Preheat your oven to 375º degrees. Use a large oven-safe, non-stick skillet, or stainless steel pan.

Add one tablespoon of olive oil to the pan and warm over medium high heat. Add the diced carrot and onion and a half teaspoon of sea salt. Cook for 5 minutes, stirring occasionally. Remove the carrots and onions from the pan and set aside. Add the remaining two tablespoons of olive oil to the pan along with the garlic (or garlic infused olive oil) and let it just sizzle. Add the diced chicken. Your pan should still be over medium high heat. Don’t disturb the chicken for about five minutes or until it is browned on the bottom. With a large spatula, flip the chicken pieces to the other side, and brown that side for about five more minutes. Meanwhile, whisk together the orange juice, zest, honey, coconut aminos, ginger, cider vinegar, and bbq sauce. When the chicken is browned, add the carrots and onions back in and incorporate. Pour the sauce over the mixture, and let it come to a simmer. Pop the whole pan into the oven and bake for ten minutes. Remove from the oven. The sauce will have thickened just right and the chicken will be cooked through.

 

*Affiliate Link – I receive a very small commission (cents) when you purchase products I recommend through my Amazon links. I use these products myself and never recommend anything I haven’t tried and use regularly. The small commission helps me keep my blog up, so if you have enjoyed my posts and recipes, I appreciate your support. You don’t pay any extra for your products. Thank you.🙂

Orange Tarragon Chicken with Caramelized Pears

Tarragon imparts sweetness to sauteed pears. This chicken dish comes together quickly and tastes elegant.

orange-tarragon-chicken-and-caramelized-pears-plated

I received a fruit and nut gift basket this week as a gift, and it included organic pears which are delicious just plain when perfectly ripe…..so good! When you slice and cook them in some olive oil and add onions, they are divine, soft, savory and sweet. Then add some juicy chicken thighs, and you have a fantastic main dish!

Orange Tarragon Chicken with Caramelized Pears

Preheat oven 375º degrees.

Ingredients:

8 boneless chicken thighs

1 Ripe Pear, cored and sliced (it doesn’t need to be really ripe, but soft)

1 Yellow Onion, diced

Zest and Juice of Two Oranges

3 Tablespoons of Olive Oil

2 1/2 Teaspoons of Tarragon

1 1/2 Teaspoons of Herbamare Sea Salt Seasoning (this kind)

Directions: In a large oven proof skillet, add 2 tablespoons of olive oil and heat over medium high heat until warm. Add the pears and onion to the olive oil in the skillet, then sprinkle with 1/2 teaspoon of Herbamare and 1 teaspoon of tarragon. Cook for 5 to 10 minutes stirring occasionally until the pears and onion are soft and starting to caramelize.

pears-onion-tarragon-in-olive-oil

Meanwhile, cut each boneless chicken thigh into quarters and sprinkle with the remaining 1 1/2 teaspoons of tarragon and 1 teaspoon of Herbamare seasoning salt.

Remove the caramelized pear and onion from the pan and set aside. Add the last tablespoon of olive oil, and then the seasoned chicken. Sprinkle the orange zest onto the chicken. Sautee for 4 minutes then flip the chicken and cook for 4 more minutes. Add the orange juice to the pan and cook for 1 minute to reduce the juice. Stir in the pear and onion mixture. Place the pan in the oven for ten minutes.

Remove from the oven and serve and enjoy!

orange-tarragon-chicken-and-caramelized-pears

Eat Your Nutrients!

Eat Your Nutrients!

 

*Affiliate Link – I receive a small commission when you purchase products I recommend through my Amazon links. I use these products myself and never recommend anything I haven’t tried and use regularly. The small commission helps me keep my blog up, so if you have enjoyed my posts and recipes, I appreciate your support. You don’t pay any extra for your products. Thank you.🙂

 

 

 

 

Instant Pot Chuck Roast

Instant Pot Chuck Roast

Instant Chuck (in the Instant Pot)

An Instant Pot is an incredibly fast way to cook when you are busy and don’t have a lot of time to spend in the kitchen.  Making a pot roast takes time in the oven, about three to four hours to get it fork tender, but with an instant pot you can be ready to eat in about an hour. That is total cooking time, not total time you have to be in the kitchen. Once you get it going, you can walk away. Love it!

I added plenty of vegetable sides to make a healthy dinner. The bed of cabbage soaked up all the juices, and we had carrots and broccoli as well. You choose! 🙂

Instant Pot Chuck Roast

Ingredients:

3 lb. Chuck Roast (cubed into 1 1/2″ chunks)

1 Cup of Broth

1/2 Cup of Fresh Squeezed Orange Juice

1/2 Cup of Coconut Aminos here

2 Leeks, Sliced into rounds

3 Tablespoons of Umami Blend (recipe here)

2 Tablespoons of Honey

1 Tablespoon of Minced Fresh Ginger

cutting-chuck-roast-for-instant-pot

Directions: Cube the Chuck after you have seasoned both sides with Umami Herb Blend. Put the Beef into the instant pot. Whisk together the orange juice, coconut aminos, broth, honey and ginger. Pour over the beef and add the leeks. Place the top on your instant pot and seal the steam valve at the top. Press the Meat/Stew selection, and you are done. The chuck will cook for 35 minutes, then do a cool down. Release the steam valve, and after the steam is released, remove the top and that’s it! You have a delicious, fork tender roast in a third of the time!

chuck-roast-instant-pot

 

instant-pot-with-chuck-roast

 

chuck-roast-and-leeks-in-instant-pot

 

instant-pot-chuck-roast

Eat Your Nutrients!

Eat Your Nutrients!

*Affiliate Link – I receive a small commission when you purchase products I recommend through my Amazon links. I use these products myself and never recommend anything I haven’t tried and use regularly. The small commission helps me keep my blog up, so if you have enjoyed my posts and recipes, I appreciate your support. You don’t pay any extra for your products. Thank you.🙂

Easy Coconut Milk Whipped Cream Five Ways!

Whipped Cream is one of the great pleasure of life! Gosh, I have missed my coffee shop beverages with all that delicious whip on top after going dairy free! Just before Thanksgiving, I finally purchased my own professional whipped cream dispenser, and I am so glad I did. I have been enjoying whip on my Matcha Latte’s I make at home, and Coffee, and also whipped topping for dessert on Thanksgiving. I am having a blast with it! Look at the gorgeous ways you can use it! You can also use a hand held mixer to make this whipped cream. Make sure your coconut milk is very cold.

chocolate-cherry-coconut-milk-whipped-cream

So, I have five variations of whip to share with you today, and it is super easy! Here’s how!

a-medley-of-coconut-milk-whipped-creams

easy-coconut-milk-whipped-topping-5-ways

Directions to make Coconut Milk Whipped Cream:

Refrigerate a can of full fat coconut milk for a minimum of four hours so it is nice and chilled. This is the brand I recommend. Pour the coconut milk into a bowl with a pour spout, and whisk it until it is creamy and blended well. (If you are making it with a hand held mixer, scoop of the coconut cream and reserve the coconut water in the bottom for another use.) Add it to your Stainless Steel Whipped Cream Dispenser. You can get it here for a good price. You will also need the cartridges to charge your dispenser here. Screw the top onto the dispenser, and add the decorator tip. Charge it as directed with one charger. You will hear the air dispelling into the whipped cream in the can. Now shake it up. I found shaking it thoroughly and more than you think you need yields the best whip, so I shake my can up and down about 50 times. It’s a good arm workout too. 🙂

It’s ready to use. The five variations are easy and delightful! Another super fun thing to do is give company a choice of what variation they want to have because it is not incorporated into the whip itself.

Cacao Dusted Whip!

Cacao Dusted Whip!

  1. Sprinkle with a dusting of cinnamon
  2. Sprinkle with a dusting of raw cacao (substitute carob powder for AIP Paleo)
  3. Sprinkle with freeze dried Just Cherries. They are freeze dried and so crush beautifully. (here)
  4. Chocolate Cherry Whip! Sprinkle on a dusting of raw cacao and some crushed cherries!
  5. Whip it up with plain whip! Equally delicious.

If you would like your whipped cream sweetened, add in two tablespoons of organic powdered sugar and beat first with an electric mixer before pouring it into the dispenser.

Let me know what your favorite way to have your whip is! Share with me in the comments below, and also, has this inspired you to try different whip flavors of your own?

cocao-dusted-coconut-milk-whipped-cream

*Affiliate Link – I receive a small commission when you purchase products I recommend through my Amazon links. I use these products myself and never recommend anything I haven’t tried and use regularly. The small commission helps me keep my blog up, so if you have enjoyed my posts and recipes, I appreciate your support. You don’t pay any extra for your products. Thank you. 🙂

Date Sweetened Spice Muffins (Nut Free, Dairy Free, AIP Paleo)

Date Sweetened Spice Muffins (Nut Free, Dairy Free, AIP Paleo)

There is a new kid in town, and it is Tigernut Flour. I used it in a previous recipe here and am really liking it. It is not a nut at all but a tuber, and it acts as a prebiotic. Tigernut Flour has been around for over 4,000 years, and contains nutritional benefits like phosphorous, potassium, calcium, magnesium, iron, and vitamins E and C.

I have been experimenting with it in the kitchen during the last month, because I am all of a sudden reacting to nuts and nut flours. 😦 I also have found it is a good idea to rotate my food to avoid developing any other sensitivities. Also, after being almost two years free of SIBO and following a Low FodMap diet, I slowly added in safe starches to improve gut motility and feed the good bacteria I have been working so hard on. I was pleasantly surprised to find everything improved, and the SIBO did not return. I have been using Tapioca Starch, Arrowroot, and eating White Rice occasionally, all with very positive results.

Since I started my blog to empower myself to eat delicious foods on a restricted diet, the blog is evolving, as I have healed and have added in new ingredients, always seeking optimal health, energy and just plain feeling good. The addition of starches not only has helped my overall digestive system (in moderation), but is also helpful post workout for me!

All that aside, this recipe took some time, and I had some flops,  but I have to say, I am very, very happy with the results here! It is a muffin that is dense, with a pleasing, (not gummy, ewwww!) texture. The muffins are sweetened with just dates and have other whole foods in them like carrots, green plaintains, coconut oil and applesauce. I could eat them every day.

Date Sweetened Spice Muffins (Nut & Egg Free, AIP Paleo

This recipe makes 16 muffins. They freeze well also!

Date Sweetened Spice Muffins

Preheat your oven to 350º degrees. Line two muffin pans with 16 paper liners and set aside.

Ingredients:

1 Cup Dried Medjool Dates (about 8 large, soaked in warm water for ten minutes, pits removed)

2 1/2 Cups Shredded Carrots

2 Green Plantains (Difficulty finding plantains, Walmart has them. Plantains are cheap!)

1/2 Cup Applesauce (no sugar added, preferably organic)

1/2 Cup Tigernut Flour

1/4 Cup Coconut Flour

2 Tablespoons Coconut Oil (melted)

2 Tablespoons Ground Cinnamon

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder (homemade corn free recipe here)

1/2 Teaspoon Sea Salt

1 Teaspoon Ground Ginger

1/4 Teaspoon Ground Cloves

1/4 Teaspoon Mace (or Nutmeg may be substituted if not AIP they are very similar)

Directions: In a food processor, puree the green, peeled plaintains, that have been cut into chunks, with the applesauce and dates (drained after soaking) until very smooth, about three to five minutes. Meanwhile, whisk together your dry ingredients. Add the carrots to the pureed plantain mixture and puree until smooth. Add in the dry ingredients and melted coconut oil. Pulse until thoroughly incorporated.

Scoop into the muffin papers with a muffin scoop.

Bake 30 to 40 minutes until the muffins spring back when touched with the tip of your finger.  I used a convection oven, so the cook time is a little shorter than a conventional oven. Remove from muffin tin and cool on a wire rack.

Wishing you and yours a very Happy and Blessed New Year!

  • Not recommended for those with SIBO

 

 

 

 

No Bake Peppermint Ice Caps

Ready for a yummy no bake recipe? Try these little two bite no bakes using mini muffin cups! Little hands can help make them.

They are ready in a jiffy!

No Bake Peppermint Ice Caps Collage

No Bake Peppermint Ice Caps

Directions: Line a mini muffin pan with 18 mini muffin papers.

Bottom Layer Ingredients:

1/2 Cup Coconut Butter, (Softened in the Microwave for 30 seconds)

1/4 Cup Carob Powder

2 Tablespoons Maple Sugar

2 Tablespoons Coconut Milk

2 Tablespoons Coconut Oil, Melted

1 Teaspoon Vanilla Extract, Alcohol Free for AIP

Blend the ingredients together with a hand-held electric mixer. Using a teaspoon cookie scoop, scoop and roll the mixture into balls. Then, press into the bottom of each mini muffin cup. If the mixture is soft at this point, freeze for 20 minutes before proceeding so you can press the top layer evenly onto the bottom. This will depend on how much you soften your coconut butter.

Top Layer:

1/2 Cup Coconut Butter (Warmed in the microwave for 30 seconds)

1 Tablespoon of Maple Sugar

1/8 Teaspoon of Peppermint Extract, Alcohol Free for AIP I use this

Blend together with a hand-held electric mixer. Scoop into scant 1 teaspoon balls and roll between your hands. Press onto the top of the bottom layer, and gently pat to the edges of the mini muffin cup.

Refrigerate for 1 hour. Serve.

Store in the refrigerator, or at room temperature.

Make 18

This recipe is part of the Phoenix Helix AIP Recipe Roundtable Roundup here!

Paleo AIP Recipe Roundtable

 

 

Thin and Chewy Maple Sugar Cookies

Thin, Chewy Cookies are one of my favorites! I like all kinds of textures in cookies…..Cakey, Crunchy, Thick, Thin, Puffy…..those are just some of the variety of textures cookies can have. Then there is the shape! When you think about it, cookie possibilities are endless, thus the huge number of cookbooks dedicated to cookies alone.

Really, the types of cookies you choose to make, when in the mood, also depends on what kind of time you want to put into them and the level of creativity you are feeling. These cookies are fast and satisfying, pretty, chewy, and sweet with maple sugar and honey. The honey makes them chewy!

Thin and Chewy Maple Sugar Cookies

The Thin & Chewy Maple Sugar Cookies also have coconut oil in them, for some good fat, and I used tigernut flour, which is one of my new favorites! Tigernut flour contains some protein, fiber, and resistant starch making it a natural prebiotic to feed good gut flora. It also gives baked items stability and structure. It is not a nut at all! It is an ancient root vegetable! You can find it here.

Thin & Chewy Maple Sugar Cookies

Preheat your oven to 350º degrees.

Ingredients:

1/2 Cup Tapioca Flour

1/2 Cup Tigernut Flour

1/4 Cup Maple Sugar, plus extra for rolling

1 Tablespoon Arrowroot Flour

1/2 Teaspoon Baking Powder (corn and aluminum free recipe here at Whole New Mom)

1/4 Teaspoon Baking Soda

1/4 Teaspoon Sea Salt

1/4 Cup Honey

1/4 Cup Coconut Oil

1 Tsp. Vanilla Extract (alcohol free for AIP Paleo)

Directions: Mix together the dry ingredients in a medium bowl with a whisk.

With an electric hand-held mixer, beat in the coconut oil until crumbly. Add the honey and vanilla and blend thoroughly. Scoop balls of dough onto a parchement lined baking sheet with a tablespoon cookie scoop. Roll the balls between your hands and then into extra maple sugar to coat. Space 2 generous inches apart onto two cookie sheets lined with parchment.

Bake in your preheated oven 11 to 14 minutes until golden. They will spread, so leave space between the cookies.

Thin and Chewy Maple Sugar Cookies on Baking Tray

Cool completely before removing from cookie sheet.

Thin and Chewy Maple Sugar Cookies

Thin and Chewy Maple Sugar Cookies

 

*felt ornaments in the photo hand sewn by me! 🙂

This recipe is not recommended for those with SIBO. This recipe was part of Phoenix Helix AIP Recipe Rountable #195 here.

Paleo AIP Recipe Roundtable

Thin and Chewy AIP Paleo Maple Sugar Cookies! Delicious!!!

 

 

 

 

 

Iced Orange Sweet Rolls

‘Tis the Season when I want to enjoy a treat! These rolls are purely indulgent and reminiscent of carefree days, my Mother’s baking, and sharing a decadent breakfast on a cold winter’s day.

Coconut Orange Sweet Rolls Ready to Eat

Times have changed for me since then. Who knew I would grow up and have food intolerances. But as hard as it was in the beginning to transition to a new way of eating, after almost four years of eating gluten free and then a grain free, Paleo diet, I never would have imagined food in it’s true form is what I have come to crave, what tastes really good to me, and is what makes me feel so great! These rolls satisfy all my indulgence dreams, and as a previous artisan bread baker, they are a great creative outlet. I adore handling dough……I know a little weird, but it is art therapy to me! 🙂

Orange Iced Sweet Rolls AIP Paleo Coconut Flour

I love this recipe, and I hope you do too! 🙂 It is a hit with my children for sure!

Iced Orange Sweet Rolls

Preheat the oven to 350º degrees. Lay out a parchment lined baking sheet.

The Bun Dough Ingredients:

1/2 Cup of Tapioca Flour

1/2 Cup of Tigernut Flour (Read More about Tigernut Flour in this article by Lauren of Empowered Sustenance)

1/2 Cup of Coconut Flour

1/2 Cup of Applesauce (No Sugar Added)

1/4 Cup of Clear Honey

1/4 Cup of Fresh Squeezed Orange Juice

1/4 Cup of Organic Shortening

1/4 Teaspoon of Sea Salt

1/2 Teaspoon of Cream of Tartar

1/4 Teaspoon Baking Soda

Directions: In a food processor, add all the dry ingredients. (Tapioca, Tigernut, Coconut Flours, Salt, Cream of Tartar and Baking Soda). Pulse a few times to blend. Add the shortening and pulse to get pea sized pieces in the flour. Add the wet ingredients and process until completely combined and coming together in a ball. Remove from the food processor and form a ball with the dough. Lay the dough out between to pieces of cookie sheet sized parchment paper, and roll into a rectangle until the dough is 1/2 inch thick.

Filling Ingredients:

1 Cup of Medjool Dates, Soaked for ten minutes in warm water and pits removed

1/4 Cup of Fresh Squeezed Orange Juice

1/4 Teaspoon of Orange Zest

1/8 Teaspoon of Salt

1/2 Teaspoon Pure Vanilla Extract (No Alcohol for AIP Friendly)

1/8 Teaspoon Sea Salt

Pulse all the ingredients together in the same food processor you made the dough in. No need to wash the processor. Spread the filling to within a quarter inch of the prepared, rolled dough.

Coconut Orange Sweet Roll Dough Spread with Filling

Coconut Orange Sweet Roll Dough Spread with Filling

 

Taking the edges of the parchment as a guide, roll up the buns on the long side. It should look like this.

Ready to Slice Coconut Orange Sweet Rolls

Ready to Slice Coconut Orange Sweet Rolls

 

Slice the buns into twelve even pieces with a serrated knife.

Place on your prepared, parchment lined baking sheet. Like this:

Coconut Orange Sweet Rolls Ready to Bake

Bake in your preheated oven for 18 minutes, until the buns are starting to brown.

Remove from the oven and cool completely before frosting. Icing Recipe Below!

Coconut Orange Sweet Rolls Ready to Frost

Sweet Coconut Orange Rolls Icing

Ingredients:

1/2 Cup Coconut Butter

2 Tablespoons of Honey

2 Teaspoons of Tapioca Flour

1/8 Teaspoon of Sea Salt

With a hand held mixer, mix all the ingredients until creamy. Spread it on the cooled rolls. They are ready!

Coconut Orange Sweet Rolls Inside Frosted

Iced Orange Sweet Rolls are the perfect treat! Paleo, AIP and Gluten Free

Makes 12 Rolls.

Eat Your Nutrients!

Eat Your Nutrients!

 

 

Baked Proscuitto Topped Tilapia with Parsnip, Leek, Celeriac Mash

Are you looking to get more seafood into your weekly meals? Here is a flavorful, moist, and easy way to make fish that is pretty enough to serve for company, and fast enough to make for a weeknight meal!

Proscuitto Topped, Baked Tilapia

Baked Proscuitto Topped Tilapia with Parsnip, Leek, Celeriac Mash

 

I like to serve the fish on top of a mound of Parslied Parsnip, Leek, Celeriac Mash. They go perfectly together! Find the recipe below!

Baked Proscuitto Topped Talapia

Ingredients:

9 Talapia Filets

3 Oz. Proscuitto (I used this one with just pork and sea salt in the ingredients)

3 Tablespoons Extra Virgin Olive Oil

1 Teaspoon Sea Salt

1 Teaspoon Garlic Powder

1 Teaspoon Parsley

Preheat the oven to 350º degrees. On two parchment lined cookie sheets, lay out the filets. Brush them with olive oil top and bottom. Mix the sea salt, garlic powder and parsley together in a small bowl, and rub all over the fish top and bottom. Lay one thin piece of proscuitto on top of each seasoned fish filet. Bake in the preheated oven for 12 minutes or until the thickest part of the fish reaches 145º degrees.

Place the fish atop Parslied Parsnip, Leek, Celeriac Mash,  (recipe below) or serve with your favorite sides.

 

Proscuitto Topped, Baked Tilapia

Baked Proscuitto Topped Tilapia with Parslied Parsnip, Leek, Celeriac Mash

 

Parslied Parsnip, Leek, Celeriac Mash

Ingredients:

2 Large Parsnips

2 Leeks

1 Celeriac Root

2 Scallions, diced

1 Cup Bone Broth or Chicken Broth

1/4 Cup Coconut Milk (Full Fat no additives. I use this brand.)

2 Tablespoons of Extra Virgin Olive Oil

1 Teaspoon Sea Salt

1 Teaspoon Parsley, plus more for garnishing

Directions:

Peel and Large Dice the Parsnips, Leeks, Celeriac Root and Scallions. Add Olive oil to a heavy, 5 1/2 quart, coated cast iron pan. I used this one, which I can’t live without! 🙂 Add the vegetables and sea salt, and sautee over medium high heat, uncovered, for five minutes, stirring occasionally. Add the broth, and bring to a boil. Reduce the heat to a simmer. Cover and cook the vegetables for 15 minutes until fork tender.

Scoop the vegetables and broth hot into a food processor. Add the parsley and coconut milk, and puree until smooth. Place in a serving bowl, and sprinkle with additional dried parsley.

I suggest getting the vegetable mash started first, and then prepping the fish and baking it. Everything will then be ready at the same time for serving.

Yum! Delicious!

Eat Your Nutrients!

Eat Your Nutrients!

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