Since adopting this sometimes-healthy-eating style, I've learned a few things:
- food encrusted in crushed almonds is just as good or better than things coated in bread crumbs
- you don't feel nearly as guilty when eating healthy oils
- there is a paleo substitution for everything.
Having the girls over for the "At-home Edition" of dinner club to save money around the holidays was the perfect opportunity to use my most impressive, yet deceptively easy, recipes.
Almond-crusted Dijon Tilapia: I found this recipe a while ago when I was obsessed with this blog, Running to the Kitchen. In January, she did a modified Whole30 and blogged about her progress and meals. This was one of them.
I've made it according to her every direction and it comes out absolutely perfectly. I make it my own way now:
- tilapia filets
- almond meal: I always have some because I make almond milk so often and dry out the remains. To make just the meal (flour), blend 1/3 cup of almonds
- Dijon mustard
- coconut oil for frying
On medium heat, melt coconut oil in a pan. Salt one side of the filet then add about a tbsp of Dijon mustard. Coat with almond meal and place the dressed side down on the pan once it's heated. While it's cooking, I do the exact same thing to the other side. Depending on how hot your element is, flip after 3-5 minutes. Wait another 3 minutes and then serve.
Sweet potato fries: This is a simple recipe I've posted about before. I measure it out as half a large sweet potato per person.
Avocado slaw: Very easy - this amount serves two generously or three smaller servings.
- 1 cup coleslaw mix (buy the prepackaged coleslaw cabbage mix from the grocery store - I prefer Dole)
- 1 avocado
- tsp of cumin
- 1/2 tbsp olive oil
- 1 tbsp lemon juice
- salt and pepper to taste
Mix all together - that's it!
Mayonnaise: When searching for mayonnaise recipes, I found that a lot either called for avocado oil, LIGHT olive oil, or a food processor - of which I had none. Then I came across Wellness Mama's Healthy Homemade Mayo which could be made with a blender and used coconut oil and regular olive oil.
Her recipe made 4+ so I halved it and still had a generous amount left over after dinner for three people. All below measurements are for making half the original recipe.
- 2 egg yolks at room temperature
- 1/2 tbsp lemon juice or apple cider vinegar
- 1/2 Tsp regular or Dijon mustard
- Salt and pepper
- 1/3 cup olive oil
- 1/3 cup coconut oil (warm) or other healthy oil (macadamia works well)
*I've made this with a friend and she whisked, I would find the whisking method almost impossible to do alone*
Put egg yolks into blender or bowl and whisk/blend until smooth.
Add lemon juice or vinegar, mustard and spices and blend until mixed.
SLOWLY add oil while blending or whisking at low speed, starting with olive oil. Start with a drop at a time until it starts to emulsify (thicken) and then keep adding slowly until all oil is incorporated.
Store in fridge up to 1 week - it gets quite firm after being in the fridge a while so take it out earlier if you're planning on using it. I really like this recipe, the subtle coconut flavour is very nice and feeling less-guilty about eating mayo is always a good thing.