Everyday Paleo (22 page)

1.
Cut the shrimp in half and set aside.

2.
In a skillet, heat the coconut oil over medium heat and sauté the onions, garlic, and bell peppers until tender—about 4 minutes.

3.
Add the shrimp and sauté until the shrimp are pink—about 3 minutes.

4.
Add the chili powder and salsa, mix well, and cook just until simmering.

5.
Serve in the lettuce leaves with sliced radishes, shredded cabbage or spinach leaves, and lime wedges.

Salmon Cakes with Ginger Mayo

I am especially proud of this recipe. When I first started eating paleo I felt kind of stuck. Every day for lunch I would eat a salad with a can of wild salmon and some olive oil on top, until one day I thought my head was going to pop off. This recipe was my epiphany, and the beginning of being a bit more adventurous in the kitchen. The comments on my blog about this recipe have been phenomenal—these cakes have been touted as the meal that has converted folks to paleo. They have even been called restaurant quality! I am honored and humbled that my little fishy cakes have been given such high honors, and I love watching my kiddos gobble these guys up.

Prep Time: 20 minutes

Cook Time: 6 minutes

Serves: 3–4.

• 3 cans wild-caught Alaskan salmon
  
• 3 eggs
  
• 4 green onions, diced
  
• 1 tablespoon dried dill
  
• 1 teaspoon fresh ginger, grated
  
• ¼ teaspoon dried red pepper flakes
  
• 3 tablespoons fresh-squeezed lemon juice
  
• ½ teaspoon finely ground black pepper
  
• Pinch of sea salt
  
• ¼ cup coconut oil
  
• 4 cups green and purple cabbage, shredded
  

1.
Drain the water from the canned salmon and dump into a large mixing bowl.

2.
Add the eggs, green onions, dill, ginger, red pepper flakes, lemon juice, black pepper, and salt. Mix well.

3.
In a large skillet, heat the coconut oil over medium to medium-high heat—make sure there is more than enough to cover the bottom of the pan.

4.
Form the salmon mixture one at a time into palm-sized patties or “cakes” and place gently into the oil. Fry for 3 minutes on each side. Important—do not mess with the patties once they are in the pan. Let the cakes cook for the full 3 minutes before you attempt to flip them.

5.
Serve the patties over a bed of the shredded green and purple cabbage, with a lemon wedge and the ginger mayo.

Ginger Mayo

• 2 eggs
  
• 2 tablespoons apple cider vinegar
  
• 1 teaspoon yellow mustard
  
• 1 teaspoon sea salt
  
• ¼ teaspoon pepper
  
• ¼ teaspoon cayenne pepper
  
• 1 teaspoon fresh grated ginger
  
• 2 cups extra-virgin olive oil
  

1.
In a blender or food processor place all ingredients except for the oil. Cover and blend on low while you count to five.

2.
Continue to blend while you slowly add the extra-virgin olive oil.

3.
Once all of the oil is added, continue to blend while you again count to five. Stop the blender or food processor at this point, and ta-da: homemade ginger mayo for your delicious salmon cakes!

Avocado Tuna Boats

I love avocados and tuna, and the two are obviously a perfect marriage; therefore, coming up with this recipe was almost effortless. Paleo food can be fun for kids and grown-ups alike, and this meal is all about the fun factor!

Prep Time: 20 minutes

Serves: 5

• 1 egg
  
• 1½ tablespoons apple cider vinegar
  
• 1 teaspoon yellow mustard
  
• Pinch of cayenne pepper
  
• Pinch of sea salt
  
• 1 cup extra-virgin olive oil
  
• 3–4 ripe avocados
  
• 4 cans tuna packed in water
  
• 3 celery stalks, diced
  
• 3 green onions, diced
  
• 2 tablespoons dried dill
  
• 1 tablespoon garlic powder
  
• Fresh ground black pepper to taste
  
• ½ cup cherry tomatoes, halved