Beer Battered Fish-n-Chips and Brother Mark’s Tartar Sauce

fishandchips

*Note from Sarah: Please welcome my brother Mark to the blog! Mark has been a part of the Everyday Paleo Team behind the scenes for a couple of years now but he’s finally/officially a blogger for EP!

I’ve always considered myself a foodie and as a child I was given the blueprint for what I now consider a true passion of mine. I have fond memories of cooking with my mom and spending time with her in the kitchen was one of my favorite childhood pastimes and most importantly, it really taught me how to be independent in the kitchen as an adult. I used to also love traveling  with my family and a special part of our trips always included experiencing new and local cuisine. I have been eating paleo for over two years now and I never have loved food as much as I do now. Cooking for my family and friends has always been a joy of mine but never as exciting, challenging and rewarding as trying a whole foods, gluten free approach. Fish-n-chips has been on my list of potential new recipes since Sarah first made her tempura batter for her Fried Squash Blossoms found in her latest book Everyday Paleo Around the World Italian Cuisine.

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Caper Salmon Salad & Fall Chicken Salad

salmonsaladep

When I started eating paleo two years ago Lunch was definitely the hardest of the three meals to convert over. Dinner was easy, we had already cut out grains from dinner and were eating protein and vegetables for most meals. Breakfast – piece of cake! We love eggs and pretty much eat them everyday. It was that darn sandwich driven meal that was really giving me challenges. I was a sandwich queen! I loved making them; panini, grilled, cold, hot, small, large, you name it! It was hard for me to switch my train of thought and I wasn’t a huge fan of dinner leftovers for lunch. So over the past two years I have learned to embrace leftovers and have found many lunch items I love. Here are two of my favorites; Salmon salad and chicken salad! You can serve these over an avocado or a bed of lettuce; I have even taken some sweet potato chips and eaten them like a dip from time to time.  Heck just take a fork to them by themselves, they are that good!   To top it off these two recipes are really easy to make and take little time to prepare! [Read more...]

Basil Lime Marinade and Sauce

Note from Sarah: Thank you Rachel – this is a quick and easy idea to get you all prepped for the week and a fun idea for a 4th of July BBQ.  Picture coming soon!

I realize that I cook with basil quite frequently. I’m guessing it is because I have a huge bushel outside of my kitchen window, It just seems to call my name! I really hope most of you are basil lovers as well because this marinade/sauce is beyond amazing!  This recipe is so versatile!  In the last week I have used it as a salad dressing and as a sauce and marinade for pork loin and chicken breasts, all resulting in excellent meals; and by my definition of excellent I mean husband complimented it and kids gobbled it up without complaint. yay!  Next up…fish and beef!


Basil Lime Marinade and Sauce

Zest and juice of 4 limes
2 cloves crushed garlic
1 Tbsp Dijon mustard
1/3 cup walnut oil (can sub for Extra Virgin Olive Oil but I like the mildness of walnut oil in this recipe)
1/4 cup coconut aminos (or wheat free tamari)
2 Tbsp minced/finely chopped fresh basil or to taste (use 2 tsp if using the frozen basil mentioned below)

Tip: If you have a Trader Joes in your area they have frozen fresh basil and frozen crushed garlic in the freezer section. I have used both in this recipe. Easy!

Mix all above ingredients together in a bowl. Reserve 1/3 of marinade for the sauce. Poor the other remaining 2/3 of marinade over your desired meat and marinade for approximately 24 hours. The more time the meat has to marinade the better the flavors will develop and soak in. However, don’t like time step in the way. If you only have an hour, just go for it!

Grill meat (discard marinade the meat was in), slice, and pour desired amount of reserved sauce over sliced meat and top with freshly chopped basil and lime wedges.

Leftovers Lunch Idea:
The following day I chopped up the leftover chicken from the night before and placed it on top of a bed of romaine lettuce. As for dressing…you guessed it, some of the leftover Basil Lime Sauce!

Mediterranean Halibut with Olives and Artichoke Hearts

Mediterranean Halibut

With two active little boys its sometimes 3 o’clock in the afternoon before I really start thinking about what I’m going to cook my family for dinner. I really wish I would plan ahead more often but I have learned to enjoy the challenge that comes from whipping something up on a whim. I think the only thing that saves me is that I keep a lot of fresh ingredients on hand in addition to a full pantry.  Maybe I do this to myself on purpose to see what kind of amazing meal I can pull off in minutes. Sometimes it works and sometimes…well…it doesn’t. Lucky for all of us this particular night was a huge success! If you enjoy fish and the flavors of the Mediterranean this is a must try dish.

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Eno Ristorante Video and a Sneak Peak Recipe from Everyday Paleo Around the World, Italian Cuisine!!

pumpkin cream with prawns

I’m finally back with more Italy posts!  I’ve been working like crazy to get the book finished, which has delayed the writing of these posts about our trip, but now we are back on track and I’m excited to share with you this video and recipe! What you are about to watch is highlights of our first stop on the amazing Island of Sardinia where I was able to cook with Chef Davide at Ristoranti Eno.  The food was fabulous during this leg or our journey and one of the best things about our visit to Sardinia, was our amazing guide Marcello who you will meet once you read the book.  After you watch the video, scroll down to find a sneak peak recipe from the book; a dish inspired by Chef Davide.  Everyday Paleo Around the World Italian Cuisine is available now for pre-order on Amazon and will be released July 24th.  The food is literally out of this world…. As always, enjoy!!

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