Almond-Crusted Tilapia & Zucchini "Spaghetti"
1 lb tilapia
1/2 c almond meal (unblanched is fine)
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tsp old bay, optional
Juice of 1 lemon, optional
1 egg white
Coconut oil, for frying
1. Combine almond meal, garlic powder, onion powder, paprika, and old bay.
2. Heat a large skillet on medium heat.
3. Crack the egg white in a separate dish. Add coconut oil to the heated skillet. Oil is hot when a flick of water poured into the pan sizzles.
4. Coat tilapia in egg white, then dredge into the almond meal mixture. Fry until both sides are cooked to your liking (took me ~4 minutes per side).
5. Sprinkle with lemon juice if you like.
1 medium-large zucchini
1 batch of lazy tomato sauce (see below) or other sauce (see basil pesto or kale pesto for alternatives)
1 14.5 oz can of diced tomatoes with garlic & herbs
1.5 c spinach, optional (adds extra veggies and disguises the taste)
1. Wash zucchini and cut off ends. Fill a large pot 2/3 full with water and bring to a boil.
2. With a mandoline, slice zucchini into 1/4" pieces. Use a nice to cut them into long ribbons, spaghetti shape.
3. Place zucchini "pasta" into boiling water and boil until softened, about 2-3 minutes. NOTE: do not over-cook or zucchini will be a little mushy (not the end of the world, but not quite 'al dente').
4. While zucchini boils, place canned tomatoes & spinach in a food processor or blender. Whip until blended into a smooth paste, about 5 seconds.
5. Drain zucchini. Add tomato sauce to the pot and mix until combined. The heat of the zucchini will warm the tomato sauce.
Paleo Chocolate Bars
1 medium sweet potato
2 tbsp coconut oil
1 egg + 2 egg whites
1/4 c honey or agave
1/4 tsp vanilla
4 tbsp unsweetened cocoa powder
2 tbsp coconut flour
1/4 tsp baking powder
pinch of salt
1/4 c chocolate chips, optional
1. Preheat oven to 425 degrees. Poke holes in sweet potato and bake until soft, about 40 minutes.
2. Turn oven down to 350. Slice potato in half, scoop out the insides, and mash in a bowl.
3. Add the wet: coconut oil, eggs, honey/agave, & vanilla.
4. Then add the dry: cocoa powder, coconut flour, baking powder, & salt.
5. Combine. Stir in chocolate chips if using.
6. Pour into a greased 8x8 pan. Bake for 30-35 minutes.
7. Transfer to a wire rack to cool. Slice into squares. Devour!