Fish & Seafood

Cooking Time - 20 minutes

Servings - 6

The original recipe came from Paleo Running Mama. The original recipe can be found here. 

Ingredients:

  • Dressing:

    • 2 Tablespoons Fresh Lemon Juice

    • 1 teaspoon Spicy Brown Mustard

    • 3 Cloves Garlic, minced

    • ⅛ teaspoon Sea Salt

    • ⅛ teaspoon Black Pepper

    • ¼ cup Olive Oil (use one you like the flavor of since it will come through!

    Salad:

    • 1 lb. Shrimp, peeled and deveined

    • Salt and Pepper, to season shrimp

    • 1 Tablespoon Coconut Oil 

    • 6-8 slices Nitrate Free Bacon, cooked and crumbled

    • 3 Large Eggs, Soft Boiled (see instructions)

    • ¾ cup Cherry Tomatoes, halved

    • 1 Ripe Avocado

    • 5 oz container Baby Spinach or your favorite salad greens

    • Thinly sliced Chives or Scallions, for garnish

Instructions:

Dressing:

  1. Place all ingredients in a tall narrow container and blend with an immersion blender. Alternatively, you can use a regular blender (or hand whisk) to combine all ingredients EXCEPT the oil, and then slowly stream in the oil while continuing to blend. The consistency should be somewhat thick and the color creamy. Have all ingredients ready to go (including cooked and crumbled bacon, before beginning)

Soft Boil Your Eggs:

  1. Bring a pot of water to boiling and prepare a bowl of ice water for after eggs cook. Carefully lower each egg into water.

  2. Boil eggs 6 minutes, adjusting heat to keep water at a medium boil.

  3. Remove eggs one at a time with a spoon and place in ice water for 2-3 minutes or until warm.

  4. Carefully peel eggs and set aside until ready to serve.

Grill Shrimp:

  1. Heat your grill or grill pan to high heat and brush with coconut oil. Sprinkle shrimp all over with salt and pepper.

  2. Cook first side 2 minutes flip and continue to cook another 2-3 minutes or until pink and opaque with golden brown.

Assemble Salad:

  1. Place greens on the bottom of a serving bowl or platter, then arrange the tomatoes, bacon, shrimp, and avocado (diced or sliced) over the top. Carefully slice each egg and arrange around salad. Toss with dressing immediately before serving or serve dressing on the side.

Salmon Bake

Cooking Time - 25 minutes

Servings - 2

Ingredients:

  • 2-3 cups Fresh or Frozen Cauliflower Rice

  • 1 Zucchini, sliced

  • 1 Yellow Squash, sliced (can use zucchini if you don't have)

  • 16 oz Salmon Filet

  • 2 Tablespoons Coconut Oil

  • 2 Cloves Garlic, finely chopped

  • Salt and Pepper, to taste

  • Fresh Chopped Basil or Parsley, for garnish (optional)

Instructions:

  1. In a 9x9" pan, place cauliflower rice on one side, zucchini, and squash on the other side. Top with salmon, coconut oil, sprinkle of garlic. Salt and pepper to taste.

  2. Bake in an oven heated to 400F for 18-22 minutes, or until salmon easily flakes with a fork.

  3. If desired, garnish with fresh basil or parsley.

Cooking Time - 40 minutes

Servings - 4

This recipe came from themovementmenu.com. The original recipe can be found by clicking the photo. 

Ingredients:

Shrimp

  • 1½ pounds Extra-Large Raw Shrimp, deveined and tails removed

  • 3 Tablespoons Avocado Oil

  • 1 Lime, juiced

  • 6 Garlic Cloves, minced

  • 1 teaspoon Kosher Salt

  • ½ teaspoon Black Pepper

  • ½ teaspoon Paprika

  • ½ teaspoon Chili Powder

  • ½ teaspoon Cinnamon

  • Red Pepper Flakes, to taste

Peppers & Onions

  • 3 Bell Peppers (1 Red, Yellow and Green), sliced

  • 1 Yellow Onion, sliced

  • 1½ Tablespoons Avocado Oil

  • Kosher Salt, to taste

  • Black Pepper, to taste

​Coconut Cauliflower Rice

  • 3 cups Cauliflower, riced 

  • 1 Tablespoon Avocado Oil

  • ¼ teaspoon Kosher Salt

  • ¼ cup Canned Coconut Milk

  • 2 Tablespoons Lime Juice

  • ⅓ cup Cilantro, finely chopped

Instructions:

  1. Preheat oven to 450° and adjust the oven rack to the middle position. Line baking sheet with parchment paper and set aside.

  2. In a medium bowl, combine all the ingredients for the shrimp marinade. Whisk well with a fork and add shrimp. Combine thoroughly so that the mixture is all over the shrimp. Set aside.

  3. Add the onions and peppers in an even layer on the baking sheet. Add avocado oil and mix thoroughly so everything is coated. Toss with salt and pepper. Bake for 12-15 minutes until soft throughout. Remove from oven. Move bell peppers and onions to one third of the baking tray (on the left or right side).

  4. In a small bowl, combine all of the ingredients for the cauliflower rice together (except for cilantro.) Taste for additional seasoning. Add cauliflower rice to the opposite side of the peppers and onions.

  5. Pour the shrimp and marinade into the center of the baking sheet. Place into the oven another 10-12 minutes until the shrimp has cooked through and look opaque. Remove from oven and stir cilantro into cauliflower rice. Serve right away.  

Garlic Shrimp

Lemon, garlic, and parsley flavor your shrimp Italian-style. If you buy your shrimp pre-peeled this dish can be put together in five minutes. Even the busiest of us have five minutes for dinner! Shrimp are packed with protein, vitamins, and minerals and have a negligible amount of carbs, making them a perfect protein companion.

Ingredients:

  • 1 lb. Peeled and deveined Shrimp, tails removed

  • ¼ cup Butter

  • 2 Cloves garlic

  • 1 cup Chopped Parsley

  • Himalayan Salt and Pepper, to taste

  • 1 tablespoon Fresh Lemon Juice

Instructions:

  1. Melt butter in medium skillet over medium heat; once butter is melted, add garlic and cook until fragrant, about 30 seconds. Put shrimp in and cook, stirring occasionally, until pink, curled, and opaque, about 4 minutes. Remove from heat and add parsley, salt and pepper. Stir to combine. Add lemon juice over top when serving or on top in skillet as part of the sauce.

Spanish Style Shrimp

Shrimp with garlic-what's not to love? Always a winning duo! This light but filling dish is the answer to dinner when time is short but you're not willing to skimp in the flavor department. And all that garlic will nourish your heart and stave away colds and flu!

Ingredients:

  • 1 Tablespoon Extra-Virgin Olive Oil

  • ⅛ teaspoon Ground Red Pepper

  • 6 Cloves of Garlic, minced

  • 1 Bay Leaf

  • 1 lb. Peeled and Deveined Shrimp, tails removed

  • ¼ teaspoon Himalayan Salt

  • 2 Tablespoons Chopped Fresh Parsley

  • 1 Lemon, cut in half

Instructions:

  1. Heat oil in medium nonstick skillet (cast iron skillet would work as well), over medium heat. Add pepper, garlic, and bay leaf; cook, stirring constantly until fragrant, about 2 minutes. Increase heat to medium-high, add shrimp and sauté until pink or opaque flesh, about 4 minutes. Remove from heat, discard bay leaf, sprinkle with salt and parsley, and serve with lemon wedges. 

Cooking Time - 20-25 minutes

Servings - 4

You can have delicious, breaded fish without unhealthy ingredients. Coconut flour and coarse ground almond meal make a fabulous breading spiced up with a little garlic, onion, salt and paprika. I oven-baked some of the fish as well as pan-fried in ghee and both methods were successful. If you don't have access to walleye, try this breading on Tilapia, or panfish like Sunnies or Crappies, you won't be disappointed.

I found this recipe on healthinglivinghowto.com. 

Ingredients:

  • 2 lbs. Palm-Size Fish Fillets

  • 1 cup Coarse Almond Meal

  • ¼ cup Coconut Flour

  • 1/2 teaspoon Organic Garlic Powder

  • 1 teaspoon Organic Paprika

  • ½ teaspoon Onion Powder

  • 1 teaspoon Sea Salt

  • 1 Large Organic Egg

  • ½ cup Coconut Milk

Instructions:

  1. In a nut grinder, coffee grinder or high-powered blender, make coarse ground almond meal by placing a cup of nuts in canister and pulsing until coarse.

  2. In a glass pie plate, mix together the almond meal, coconut flour and spices.

  3. In a second pie plate, scramble together the egg and coconut milk.

  4. Rinse and pat dry fish fillets. Dredge through egg wash and then place in breading mix completely coating. 

  5. Pan fry in ghee on medium heat about 3-4 minutes per side or oven bake at 400°F in a glass dish greased with ghee for about 20-25 minutes.