Posts Tagged ‘Paleo Mayo’

Paleo Chicken Leg Dinner Plate

I’m still working on the best way to organize this blog… it’s a tougher thing to figure out than you’d think.  I might create a page of links to photos of my full dinner plates because one of the challenges I’ve run into with eating paleo is deciding on side dishes.  One meat and one vegetable on a plate is a totally decent simple paleo dinner, and that’s what we end up with pretty often here when I’m low on time, but what I’m really talking about is finding ways to provide a wider variety of textures, flavors, and colors to accompany that piece of delicious meat.  Like this Grilled Paleo Cumin Salsa Chicken Leg Dinner Plate.  🙂  Not bad, right?

Paleo Chicken Leg Dinner Plate

The grilled chicken is seasoned with generous amounts of cumin, chili powder, and oregano – no salt.  I’m trying to take it easy on the salt here lately.  The broccoli is frozen and microwave steamed with a little fresh grated Parmesan cheese (not exactly Paleo, but not the end of the world either).  The salad dressing is one part homemade ranch dressing mixed with two parts hot fire roasted salsa.  Add 1/4 avocado and a couple carrots from the farmers’ market, and it’s a full plate!

Paleo Chicken Leg Dinner PlateSpeaking of the farmers’ market, last Saturday was our little town’s seasonal grand opening of the summer farmers’ market!  I’m going to bed soon so I can get up nice and early… I don’t want the vendors to run out of the good stuff before I show up!  Last week, I brought home lots of lettuce, beet leaves (beets are gross but the leaves are good in a mixed salad), strawberries, tomatoes, pistachios, a dozen eggs, and a fistful of chives.  I’m excited to see what will be there tomorrow!

Paleo Cilantro Lime Fish and Salsa

I found wild-caught tilapia, normally a fairly expensive fish, on sale a couple of days ago!  I always keep my eyes out for the “manager’s special” fish because even though you have to use it right away (there’s usually only a day or two until the expiration date), the discounts are huge!

oil egg whisk paleo mayo

Allow me to start at the beginning of the meal preparation with my first ever successful batch of paleo mayonnaise!  There’s about 3/4 of a cup of oil (half coconut and half extra virgin olive oil) in the tacky snowman cup, and I only used the egg yolk not the whole egg.  And check it out – I finally broke down and bought a whisk after wasting a good 45 minutes the other day making a horribly failed batch of mayo in our blender.  The problem with the blender by the way was that I was trying to make just a small batch, and it didn’t fill the blender up enough that the blades could properly mix it.  So because I don’t ever plan to make paleonnaise in 4-cup batches at a time, I decided that splurging on a whisk was probably worth it.  😛

Thick Paleo Mayonnaise

See how beautifully thick my paleo mayo is?  And it’s so simple to make too – once you’ve acquired a whisk.  Drop an egg yolk in a glass and then whisk it continuously and vigorously while you pour in about 3/4 of a cup of any liquid state oil you want.  And by slowly, I mean SLOOOOOOWWWWWLLLYYY.  It should probably take you three whole minutes if you’re pouring continuously.  If you pour the oil in too fast, or slack off on the whisking, your ingredients will separate and become liquid instead of the wonderful spreadable mayo you see above.  So go slow, and whisk like your mayo’s life depends on it.  Because it does.

cilantro lime mayonnaise marinade ingredients

Paleo Cilantro Lime Fish MarinadePaleo Cilantro Lime Tilapia Marinade

Though I bet this would work well on other types of white fish or even on chicken too…

  1. Plain Paleo Mayonnaise, maybe about 1/3 of a cup?  Look at the picture.  That much.
  2. Fresh Cilantro, chopped up (I used half of what’s in the picture above, and then the other half for garnish later)
  3. Two diced Garlic cloves
  4. Juice of 1/2 of a Lime

Mix it together, and smear it over your meat.  These skinny tilapia fillets were done after 10 minutes uncovered on the middle rack at 350 degrees.

 

 

Finished Cilantro Lime Fish

I almost never bake fish in the oven, so I really don’t know what I’m doing, but this turned out well – moist and flaky.  Just like fish is supposed to be, right?

Roased Brussel Sprouts

I also roasted some brussel sprouts in the oven.  Just cut the ends off, slice them in half, coat them in oil/salt/pepper, and sit them sliced side down on a baking sheet for 30 minutes or so (center rack) at 375 degrees.  Bam, they’re finished and ready to serve.  But I still kind of think they’re a gross vegetable.  I didn’t like them as a kid, and I still don’t.  But I don’t hate them, and I’m a grownup now so I ate them without complaining.  I probably just won’t buy them again anytime real soon.

Paleo Cilantro Lime Tilapia

Tilapia by its nature is a really boring and bland fish – which is good if you don’t like that fishy taste.  But it does mean that you have to pump up the flavors in your dish so you don’t fall asleep while eating it.  I served mine over a bed of taco-seasoned stir-fried onions, bell peppers, and zucchini, and then topped it with fresh salsa, guacamole, a little Greek Yogurt, and some more cilantro for garnish.  Give it a good squirt with some fresh lime juice for a little extra kick too.