Using a julienne peeler or spiralizer create long noodles from the peeled cucumbers. (If using a julienne peeler, run it lengthwise until you reach the core then turn a 1⁄4 turn and repeat all the way around. Set asides on paper towel to soak up excess liquid. Position the rack in the upper third of the oven and preheat the oven on the high broiler setting.
Line a baking sheet with parchment paper. Mash garlic with a dash of salt to create a paste. Combine with 1 tablespoon melted coconut oil, thyme and pepper to taste. Place the fish on the baking dish and spread the paste on top. Heat the remaining 1-tablespoon of coconut oil in a medium skillet over medium heat. Add shallots and cook, stirring for a minute. Add coconut milk, increase heat to medium-high and bring to a simmer.
Reduce heat to medium-low and simmer until liquid has reduced to 3⁄4 cup, about 6 minutes. Meanwhile, broil the fish until just cooked through, about 6-8 minutes. Layer the noodles, fish and top with sauce.
OPTION: add chopped celery or cucumber to get more veggies
Drain liquid from tuna and place into a large bowl. Add green apple, onion, mayo, mustard, apple cider vinegar and stir to combine. Add a bit more mayo if needed for desired consistency. Lastly, add in sea salt and pepper to taste. Place on salad greens and enjoy!
Ingredients (serves 1)
Preheat oven to 400 degrees. Remove excess moisture from the salmon and season it with coarse sea salt and fresh ground pepper. Heat a cast iron skillet or stainless steel pan on medium-high heat. Because the broccoli will take longer to cook, get it in the oven first. Using a baking sheet, oven-safe glassware, or even another cast-iron pan, apply your coconut oil.
You can use palm oil or grass-fed butter here, but the coconut oil imparts an especially nice flavor. Once you’ve coated the broccoli in fat, place it in the preheated oven and cook for about 15 minutes. Slice carrot to your desired thickness, then seed the red pepper and chop it into cubes. (For a quick breakfast, save your leftover red pepper and avocado halves to serve with eggs the next morning).
Now that your pan has heated up, add a small pat of pastured butter and wait until it melts, covering the bottom of the pan where the salmon will be placed. Once the butter heats up, place the salmon on the pan flesh side down. For a crispy outside with the inside rare, cook it 3-4 minutes on each side. If you prefer it well-done adding one minute more on each side and cook all the way through.
Once it’s in the pan, leave the fish alone! Do not move the salmon so you can get a good sear. While the salmon is cooking make the salad dressing. Just toss your greens, chopped red pepper, avocado and carrots with a bit of extra virgin olive oil and a squeeze of lemon. Reserve a wedge of lemon for the final plating. Add cracked pepper to taste. Enjoy!
Preheat oven to 450 degrees. Rinse fish and pat dry. Place almond meal, minced garlic, onion, parsley, salt and pepper in a shallow dish. Mix together.
Place halibut steaks on a baking sheet so sides can be exposed. Place almond mixture on top of each halibut steak. Melt butter or coconut oil and drizzle on top of both steaks. Bake in oven for approximately 12 minutes.
Brussels Sprouts Ingredients
Start the Brussels since they take longer to cook. Preheat oven to 450 degrees F. Arrange on parchment lined large baking sheet and drizzle with oil and pepper. Stir to distribute and then put into oven for 25 minutes. Take out, mix and place back into oven for another 15 minutes.
While Brussels are cooking you can make the fish. Put all sauce ingredients into the blender or processor and blend until desired consistency (adding more water if desired). Add dressing over veggies. If you do not have a blender, use powdered garlic and simply hand mix the sauce.
Baked Fish Ingredients
Preheat oven to 425 degrees F. Line a baking dish with parchment paper and add the fish. Squeeze juice from one lemon and season to taste. Bake approximately 15-20 minutes. Basic fish can be cooked at almost any temperature. Simply adjust baking time if you are using the oven for something else (like the Brussels).
Clean and prep shrimp and veggies. In a large wok or skillet, add oil, asparagus, red pepper and garlic. Cook over medium heat for about 5 minutes.
Add shrimp and cook until done, about 5 more minutes. Add bok choy, broth, chili sauce and lemon juice. Simmer for about 5 minutes.
This is a simple and delicious fish and brussels sprout dish with a lemony twist. Drizzle sauce over brussels and fish and enjoy!!!
Enjoy this delicious, healthy and colorful meal that’ll add a little spice to your life!
Prep time: 10 minutes.
Cook time: 20 minutes Servings: 4
1lb shrimp, detailed
1 large bok choy, chopped including leaves
1 bunch of asparagus, chopped
2 red peppers, diced
1 tablespoon coconut oil
3 cloves garlic, minced
1 -2 teaspoons chili garlic sauce (option to use red pepper flakes or siracha) 1 cup broth
2 tablespoons lemon juice (about 1 lemon)
Clean and prep shrimp and veggies. In a large wok or skillet, add oil, asparagus, red pepper and garlic. Cook over medium heat for about 5 minutes. Add shrimp and cook until done, about 5 more minutes. Add bok choy, broth, chili sauce and lemon juice. Simmer for about 5 minutes.
Recipe by Tami Monaghan, HC, AADP
Welcome to the final day of Paleo Pintxos Week! I can’t believe the week is over, and we’ll be leaving San Sebastian soon for the south of France, and then to Croatia for two weeks. San Sebastian has been so inspiring and we’re sad to go, but we’ll never forget the wonderful people we’ve met here and the amazing food we’ve eaten. There’s no doubt that we’ll continue to throw our own Pintxo Parties when we get back to Santa Monica, and who knows, perhaps we’ll be back in San Sebastian faster than you can say pintxo.