Main Dish/Paleo Archives - Page 2 of 2

20-Minute Ginger-Garlic Tilapia

July 17, 2013

Another eat.clean.quick. recipe comin’ at ya!

This was a flavorful and light dinner that I definitely plan to make again and again this summer.

When the temps are in the 90’s I love to eat dinners that don’t leave me feeling full or bloated and this dish fits the bill.

I picked up my Tilapia in the freezer section at Trader Joe’s, but I know that you could easily find it fresh or frozen at just about any grocery store.

If you haven’t eaten Tilapia before, it’s a mild, flakey white fish that pairs nicely with a variety of flavors. I’ve got an Italian version up my sleeve that I’ll share later!

One of the best things about having fish for dinner is that it cooks up FAST. Only a few minutes on either side under the broiler or on the grill and you are good to go.

You also may not be familiar with bok choy.

A while ago I posted an incredible Bok Choy Brown Rice Salad, and included a picture of the veggie so be sure to check that out too. I mean how good does that look??

That one is a little less on the “clean” side, but was much lighter than takeout and definitely deserves a debut in your kitchen.

Ok, ok, ok.

Back to THIS recipe.

I chose baby bok choy for this dish because it was calling to me from the crates at my produce market, but you could absolutely use “adult” bok choy too. LOL Maybe cut the grown-up version into slightly smaller pieces because it’s not as tender and mild as the baby version.

This dish really only takes 20 minutes, so give it a whirl and let me know what you think!

Ginger-Garlic Tilapia

Author: Rebecca Gould

Recipe type: Main Dish/Paleo

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 2

Ingredients

2 tilapia filets
2 handfuls baby carrots
1 large or 2 small red bell peppers
1 lime (for the juice)
3 cloves of garlic, minced
2 tablespoons (about an inch and a half piece) of FRESH ginger, minced
2 heads of baby bok choy or ½ an adult head
1 tablespoon coconut oil
1 tablespoon soy sauce (or Braggs coconut aminos)
1 teaspoon local (if possible) honey

Instructions

Put top oven rack in the highest position and turn oven to Broil.
In a small bowl, combine 1 tbsp soy sauce, 1 teaspoon honey, 2 tbsp fresh minced ginger (see picture below for tips), 1 clove minced garlic, and juice from 1 lime.
Whisk thoroughly with a fork and then pour over two thawed tilapia filets. Turn the fish filets over a few times to make sure both sides are well coated with the marinade, then set aside.
Slice 2 handfuls of baby carrots into "matchsticks" by slicing in half lengthwise, then repeating that with each half resulting in 6 thin sticks.
Remove the core, seeds and stem from your red pepper(s) and slice into thin strips. For ease of eating, cut the pepper strips in half to mimic the size of the carrot sticks.
Rinse and slice your bok choy (see picture below for tips).
Move tilapia filets to a sizzler pan (or cast iron skillet!) and pour all of the marinade over the top of them. Place on top rack of oven and broil for 3 minutes.
Meanwhile, add 1 tbsp of coconut oil to a large pan and heat over medium-high until it's fully melted.
Add carrots and red pepper strips and stir fry for 2-3 minutes. Splash a little water into the pan if it seems dry.
Flip tilapia filets over after 3 minutes and broil for another 3-4 minutes or until the fish is white in the center and flakes easily.
Add bok choy to the carrots and red pepper strips and stir fry for another 2-3 minutes, adding 2 minced cloves of garlic for the 1-2 minutes (this ensures the garlic won't burn and the flavor will be strong)
Remove fish from the broiler, plate up the stir fried veggies and top each plate with a tilapia filet (make sure to get some of those browned ginger pieces out of the pan to sprinkle on top!)
Serve with lime wedges if desired.

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Check out my Clean Cooking Tool Kit post for tips on where to find a sizzler platter, garlic press and small measuring glass to make this dinner a cinch!

Paleo Roasted Chicken and Veggies

July 5, 2013

I hope you all had a fantastic 4th of July!

We had a lazy day at home mostly spent playing in the backyard. There was baby pool splashing, sidewalk chalk drawing, sparkler waving, ball kicking and burger grilling.

And lots of pictures on Instagram. If you don’t follow me there yet, you should! It’s my most favorite social media platform and I might go so far as to say I have an addiction. Lol.

Anyway, back to this recipe…

I debated about whether I could classify this as eat.clean.QUICK. because the cook time isn’t quick, but I have to say this is probably one of the EASIEST dinners I’ve made in a while.

The prep time is less than 10 minutes and then all you have to do is throw it in the oven for an hour or so and BOOM. A healthy, amazingly delicious dinner is on your table.

If you’re a working gal (or guy) you could come home from work, spend 10 minutes putting this together, throw it in the oven while you relax, read the mail, play with your kids, veg out on the couch, whatever….and in just over an hour dinner will be done!

Just pull it out of the oven and plate it up.

So yes, the total time for this one is around an hour and a half, but most of that is just waiting for the bird to cook.

Have I sold you on it?

I hope so. Because there are many 30 minute meals that I make that take so much more effort and WAY more cleanup. This dinner is so easy I’m tempted to make it once a week.

I posted a yummy Herb Roasted Chicken recipe before, but this version is different in that you only season the bird with olive oil, salt and pepper. And to make it Paleo-Friendly I subbed cauliflower for the white potatoes.

You could also sub sweet potatoes, but let me tell you the roasted cauliflower flavored with the chicken juices is OUT OF THIS WORLD.

I seriously could have eaten it all myself.

But Andy and Grace loved it too so I was forced to share :)

I only used onions, carrots and cauliflower when I made this meal, but you could certainly add other veggies like celery, turnips, and any other root vegetables that you like. Broccoli might even be good!

(Be sure to save the carcass to make Homemade Chicken Stock or Soup)

Without further ado, I give you Paleo Roasted Chicken and Veggies…

5.0 from 2 reviews

Paleo Roasted Chicken and Veggies

Author: Rebecca Gould

Recipe type: Main Dish/Paleo

Prep time: 10 mins

Cook time: 1 hour 20 mins

Total time: 1 hour 30 mins

Serves: 4

Ingredients

1 Organic Chicken (3-4 lbs)
1 head of cauliflower,
1 bag of baby carrots
2 large onions
2 tablespoons olive oil
salt and pepper to taste

Instructions

Preheat oven to 450*
Rinse the chicken by running it under cool water while turning it around to expose all sides to the water
Use a paper towel to thoroughly dry the chicken, then place it breast-side up into a large roasting pan
Rub olive oil all over the top and sides of the bird
Generously sprinkle salt and pepper over the top and sides of the bird
Cut the onions into large chunks and scatter them around the bird
Scatter the baby carrots around the bird
Cut large floret sections of the cauliflower from the stem and scatter them around the bird.
Put roasting pan (uncovered) into the oven and set timer for 30 minutes
After 30 minutes, use a baster (or large spoon) to gather juices from the bottom of the pan and pour them over the veggies and the bird.
Put pan back in the oven for the remaining cook time (30 more minutes for a 3lb bird and 45 minutes for a 4lb bird)
My bird was 4.25lbs and baked for a total of 1 hour and 25 minutes which was perfect! It came out fully cooked but still juicy
BE SURE TO LET THE BIRD SIT FOR AT LEAST 5 MINUTES BEFORE CUTTING INTO IT. This will allow the juices to re-distribute throughout the bird, instead of running out leaving you with a dry bird.

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20 Minute Steak and Veggie Stir-fry Over Cauliflower “Rice”

June 17, 2013

The Eat.Clean.Quick. revolution continues!

This is one of my favorite clean meals by far!

The flavors and textures in this dish made me swear I was eating delicious Chinese takeout, but I knew that I was loading up on veggies and lean meat.

That’s what you call a win/win.

I whipped this dish up after a playdate last week. We rushed home with only about a half hour before Andy was due home, and I knew he’d be ready to eat right away.

I’d tossed around the idea of mashing the cauliflower and grilling up the steaks (which I totally plan to do!) but I just couldn’t get motivated to cook and mash the cauliflower and once I saw the red peppers in the fridge, it was all over.

This idea took root and I didn’t look back!

20 Minute Steak and Veggie Stir-fry Over Cauliflower "Rice"

Author: Rebecca Gould

Recipe type: Main Dish/Paleo

Prep time: 6 mins

Cook time: 14 mins

Total time: 20 mins

Serves: 4

Ingredients

2 grass-fed New York strip steaks, fatty edges trimmed off
1 large head of broccoli
2 large red bell peppers
1 medium onion
1½ tablespoons coconut oil
4 tablespoons Veri Veri Teriyaki
1 large head of cauliflower, riced

Instructions

Begin by dicing the onion into large or small pieces depending on your preference.
In a large saute pan or wok, melt the coconut oil over medium-high heat.
Once the oil has melted, swirl it around the pan and add the diced onion, stirring occasionally until the onions are tender.
Meanwhile begin chopping up the broccoli. I've found that it's fast and easy to hold the stem in one hand and use the other hand to cut off each floret, letting them drop onto your cutting board or into a bowl.
Core, de-seed and slice your red bell peppers into strips.
Once the onions are tender, add the broccoli and red pepper strips to the pan and cook for 3-4 minutes, or until they are tender-crisp.
In the meantime, trim the fatty edges off each steak and cut them both into thin strips.
Remove the cauliflower florets using the same method as the broccoli, only this time let them drop into the bowl of your food processor. (You may need to process the full head of cauliflower in two batches depending on the size of your food processor.)
Add the steak strips to the pan and cook for 4-5 minutes, stirring frequently until the steak is all browned.
In the meantime, pulse the cauliflower in the food processor until a "rice like" consistency is achieved.
Add the cauliflower "rice" to the steak and veggies and stir fry for 2-3 minutes until everything is heated through. **I cooked my "rice" in a separate pan and topped it with the stir-fry per the photo, but cooking the "rice" in with the meat and veggies is quicker and saves on clean up!**

Nutrition Information

Calories: 307

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Veri Veri Teryaki is delicious and has a pretty decent ingredient list (although it’s not wheat free). I buy mine at Kroger but have seen it many other places.

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