Paleo Indian Spicy Grilled Fish

Paleo Indian Spicy Grilled Fish

I’m a huge fan of Indian food.  I love the spice and bold flavors, and so much of authentic Indian food is paleo friendly making it easy to fit into my weekly routine.

We’ve already shared this post for Chicken Tikka here

And check out our other recipe for Beef Buffad here. 

You guys REALLY LOVED the recipe for Raan as well (find it here).

This week we bring you another traditional favorite: Spicy Grilled Fish.  

It’s creamy, spicy, and totally fantastic.  

There’s something so wonderful about a delicious fish taking center stage on your table.

Side note: when cooking any of these recipes, you’ll need lots of spices.

That’s what Indian food is all about, right??

So you might want to invest in a nice spice rack, like this one, if you don’t have one already. 

For now, enjoy this yummy Chicken Tandoori recipe and look forward to more awesome recipes coming soon!

Paleo Indian Spicy Grilled Fish

Ingredients

  • 2 large plaice (or other whole fish)
  • 150 g coconut yoghurt (or greek yogurt if not dairy-free)
  • 2 cloves garlic (crushed)
  • 2 x 3 finger pinches coriander (find it here)
  • 3 finger pinch chili powder (find it here)
  • 2 x 3 finger pinches garam masala (find it here)
  • 1 tbsp lemon juice
  • 1 tbsp coconut oil (I like this one)
  • Salt (this is my fav)
  • Small sprinkle of freshly chopped parsley (garnish)
  • 1 lemon (quartered, garnish)

Cooking Instructions:

  1. Slash fish on both sides and place in separate baking trays.
  2. Mix all the remaining ingredients together and divide them into two equal portions. One for each fish.
  3. Spoon mixture all over fish and leave for an hour. After the hour, turn fish over and spoon the juice that has made its way to the bottom of the tray over the fish and leave for another hour.
  4. Cook on a pre-heated grill for 4 minutes. Turn and cook on other side for another 4 minutes.
  5. Garnish, serve and enjoy!

Alfie from www.paleodiet4beginners.com has been helping readers lose weight without

starvation, mood swings or counting calories. Join him as he shares exactly what worked for him,

scientific evidence (from real papers) and free recipes.

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What’s your favorite Indian dish?  What kinds of recipes would you like to see on Paleo for Women?

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So, just as a heads up - some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps me tremendously. Your support is SO greatly appreciated, so thank you in advance if you choose to do so. Check out my entire disclosure to know exactly how things work.

Tarragon Pork Blade Steak with Red Peppers and Fennel

Tarragon Pork Blade Steak with Red Peppers and Fennel

Today ButcherBox is sharing a super yummy recipe with us!

They’re also offering us an AMAZING deal this week, so scroll down below to find out more or click here

I’m super familiar with steak.  It’s awesome, of course.  But sometimes its good to branch out and try a different cut.

And these are pork!

Butcher Box is always coming up with great recipes to share with us.  And i love how their boxes will give you favorite cuts but also get you trying new things!

You really have to try this recipe!

Tarragon Pork Blade Steak with Red Peppers and Fennel

This recipe is made using pork blade steak, or pork steak, which comes from the pork shoulder of the pig and contains the blade bone. Similar to roasts, they are rich in marbling, which keeps the cut tender.  These are sometimes included in your Butcher Box!

Servings: 2-4 Prep: 10 min Cook: 35 min

The subtle flavor of tarragon is a great way to add a sweet taste to your savory steak.

This herb, native to Asia, is also a member of the lettuce family, and can be added fresh

to any salad mix as well as to vegetables and sauces as a dry spice.

Ingredients:

– 2 12-oz ButcherBox Pork Blade Steaks

– 1 Tbsp butter

– 4 Tbsp olive oil, split

– 2 cloves garlic, minced

– 2 Tbsp fresh tarragon, finely chopped

– 1 c heavy cream

– 1 red pepper, chopped

– 1 fennel bulb, chopped

– Salt and pepper to taste

Directions:

1. Heat 2 Tbsp of olive oil in a large skillet over medium heat. Add sliced fennel bulb and

red bell pepper and sauté until tender, about 6 minutes.

2. Meanwhile, in a medium saucepan heat 1 Tbsp butter and 1 Tbsp olive oil over medium

heat. Add minced garlic and tarragon and cook for 1 minute.

3. Add 1 Tbsp flour and stir. Then add heavy cream, whisking constantly to remove any

clumps. Stir until thick and then set aside. Season with salt and pepper, to taste.

4. Once the pepper and fennel are tender, remove from skillet and set aside.

5. Using the same large skillet, heat 1 Tbsp of olive oil over medium high heat. Season

pork blade steaks generously with salt and pepper and cook on medium-high heat until

the internal temperature is 150ºF (about 5-7 minutes per side). Let the steak rest for 5-

10 minutes before serving

6. Bring tarragon sauce back to a light simmer and serve warm over steak and sauteed

vegetables.

You all know I’m a huge fan of ButcherBox and their grass fed beef, pork and chicken.

This week only we are running a great deal for our PFW readers who want to try ButcherBox.

Just click here and you’ll automatically get FREE ribeye steaks and $10 off added to your first order!

Awesome!

The offer is only valid until Tuesday the 9th of June.  Find out more here .

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So, just as a heads up - some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps me tremendously. Your support is SO greatly appreciated, so thank you in advance if you choose to do so. Check out my entire disclosure to know exactly how things work.

Filet Mignon with Shiitake Mushrooms Recipe

Filet Mignon with Shiitake Mushrooms Recipe

Today ButcherBox is sharing a super yummy recipe with us!

They’re also offering us an AMAZING deal this week, so scroll down below to find out more or click here

One of the things I LOVE about Butcher box is that its not all ground meat and cheap cuts.

You often get fancy cuts thrown in, like this filet minion.

The recipe below would be great for a filet but also would work well with the 2 FREE 10 oz. New York strips that are included in your box this month if you order by April 20th.  You’ll also get $10 off your box, by the way 🙂 

Filet Mignon with Sautéed Shiitakes

CUT NAME : 100% Grass-Fed Beef Filet Mignon

Servings: 4 Prep: 10 min Cook: 25 min

ignon comes from the French word meaning “cute” or “dainty,” and JJ Virgin’s filet mignon

recipe perfectly showcases a truly elegant cut that would make a perfect addition to a romantic

evening. Shiitake mushrooms perfectly complement the aromas of macadamia nut, tarragon,

and red wine found in JJ’s dish, originally published in The Virgin Diet Cookbook (Grand Central

Life & Style, 2013).

Ingredients:

● 2 8-oz ButcherBox filet mignon

● 1 Tbsp + 2 tsp macadamia nut oil (like this one)

● 1 large shallot, chopped

● ¾ lb shiitake mushrooms, stems removed, quartered

● 1 Tbsp chopped fresh tarragon

● ½ c red wine (or substitute additional ¼ c beef broth)

● ¾ c organic low sodium beef broth (like this one)

● 2 tsp coconut aminos (I like this brand)

● ¾ tsp sea salt (this is my fav)

● ivided¼ tsp freshly ground black pepper

Directions:

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the

shallots, and cook until they’re starting to soften, 1-2 minutes.

2. Add the mushrooms and tarragon, and cook until mushrooms have softened and started

to brown, 6-7 minutes. Stir in the wine, bring to a boil, and cook 1 minute.

3. Add the broth and coconut aminos, return to a boil, and cook until slightly reduced, about

4 minutes. Stir in ¼ teaspoon of the salt and ¼ teaspoon of the pepper; transfer to a

bowl and cover to keep warm.

4. Wipe the skillet with a paper towel; add the remaining 2 teaspoons of oil and heat over

medium-high. Season steaks with remaining ¼ teaspoon salt and ⅛ teaspoon pepper

and add to the skillet.

5. Cook steaks, turning once, until medium rare, with an internal temperature of 120°-125°F

(about 4-5 minutes per side). Transfer steaks to serving plate.

6. Return skillet to the stove on medium-high. dd the mushrooms, cook until hot, about 1

minute. Spoon mushrooms over steaks to serve.

Don’t forget to check out the awesome deal from Butcherbox this week!  $10 and 2 free NY stip streaks added to your order.  Just buy a box by 4/20!  Grab the deal here!

 

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So, just as a heads up - some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps me tremendously. Your support is SO greatly appreciated, so thank you in advance if you choose to do so. Check out my entire disclosure to know exactly how things work.

ButcherBox Beef Cheek Tacos Recipe

ButcherBox Beef Cheek Tacos Recipe

Today ButcherBox is sharing a super yummy recipe with us!

They’re also offering us an AMAZING deal this week, so scroll down below to find out more or click here

I’m always talking about how we need to try to eat more cuts of meat, varied cuts, and try new things.

(I especially think organ meat is important by the way.)

Beef cheek may not be something you’ve thought of eating before, but it can definitely make some GREAT tacos.

You really have to try this!

Beef Cheek Tacos

Beef cheeks come from the facial cheek of the cow and are rich with connective tissue. When

cooked slowly, beef cheeks are succulent and tender, owing much of their flavor to the cheek’s

role of constantly chewing.

Cooking Tips

Method: Brine with your favorite seasonings and cook slowly over low heat until tender and

falling apart.

– Braise (Dutch oven)

Temp: Bring meat to room temp before cooking. Use a meat thermometer to ensure that meat

is done (185-190°F).

Servings: 8 Prep: 12 hr Cook: 3 hrs

Dax Phillip’s taco recipe is a great twist on the traditional tacos de lengua found at your local

taqueria. Phillip artfully replaces beef tongue with brined and braised beef cheeks, which share

the shreddable, tender texture of such cuts as pot roast or pulled pork.

Ingredients:

Ingredients for the brine:

● 2 lbs ButcherBox beef cheeks, fat trimmed

● 6 c of water

● Juice of 1 lime

● Juice of 1 orange

● 1 whole guajillo chili, stem and seeds removed

● 1 whole dried chipotle chili

● 1 whole puya chili

● ½ c sugar

● 1½ Tbsp salt

● 4 cloves garlic, smashed

Ingredients for the tacos:

● 2 c water or beef stock

● brined beef cheeks

● 2 Tbsp olive oil (like this one)

● fresh cilantro, roughly chopped

● 1 shallot, minced

● ½ avocado, diced

● 1 whole lime, cut into quarters

● warmed flour tortillas (find gluten free at the store, use corn if you can tolerate, or make your own!)

Directions:

1. Make the brine by adding everything but the beef cheeks to a stock pot. Both the peel

and the squeezed juices of the lime and orange should be included. Bring to a simmer,

stirring to ensure the salt and sugar dissolve. Once dissolved, remove from the heat, and

let it cool.

2. Add the beef cheeks to a large sealable bag and pour in the cooled brine. Seal and

place in the refrigerator overnight.

3. The following day, pour out the brine, and pat the cheeks dry. Add beef to a large saute

pan or Dutch oven. Add about 2 cups of water or beef stock, bring to medium heat,

cover. Reduce the heat to medium-low once it comes to a boil. Cook for about 3 hours.

4. After 3 hours, remove the beef cheeks, and let them cool on a plate. Once cooled, slice

and then chop the cheeks.

5. To serve, heat a large skillet on medium-high heat and add 1 tablespoon canola oil. Add

beef cheeks and cook until they have a nice sear.

6. When you are ready to serve, add the beef cheeks to a warm,toasted tortilla. Top with

fresh cilantro, minced shallot, a bit of avocado, and a squeeze of lime juice.

You all know I’m a huge fan of ButcherBox and their grass fed beef, pork and chicken.

This week only we are running a great deal for our PFW readers who want to try ButcherBox.

Just click here and you’ll automatically get 3 packages of bacon added to your first order!

Awesome!

The offer is only valid until Tuesday the 4th of April.  Find out more here https://www.butcherbox.com/paleo-for-women-bacon-fans/

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So, just as a heads up - some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps me tremendously. Your support is SO greatly appreciated, so thank you in advance if you choose to do so. Check out my entire disclosure to know exactly how things work.

Indian Spiced Shrimp Kabobs

Indian Spiced Shrimp Kabobs

The Holidays are here and that probably means you’ve got family in town or are getting ready to visit them.

Parties and get-togethers will abound and you know how they’ll go.

There will be buffets and smorgasbords of delicious foods that you will want to avoid for various reasons.

Maybe they hurt your stomach or sabotage your health.

Whatever the reasons are, a great trick for any health conscious party-goer is to bring something that you can eat and enjoy to the party. 

That way you’re a pleasant and considerate guest AND you know you have something to eat even if everything else there is off-limits for you!

And if you want to go off the paleo plan for the party (which is totally fine!) you can also consider taking a digestive enzymes supplement like this one with lactase, lysine, lipase and others to help your body process any of the dairy, grains, or excess fat you encounter.

These Indian Spiced Shrimp Kabobs make a great recipe to take to a party or make as an appetizer! 

Indian Spiced Shrimp Kabobs

Ingredients:

Recipe:

  1. Mix all ingredients in a dish ensuring the shrimp are well coated
  2. Cover and leave in refrigerator for around 4 hours
  3. Preheat a grill to moderate heat. Meanwhile, thread shrimp onto skewers.
  4. Cook on each side for 3 to 4 minutes.
  5. Enjoy!

Alfie from www.paleodiet4beginners.com has been helping readers lose weight without starvation, mood swings or counting calories. Join him as he shares exactly what worked for him, scientific evidence (from real papers) and free recipes.

Connect With Alfie

Paleo Diet For Beginners

Facebook

Twitter

Pinterest

Instagram

What will you be making for holiday parties this year?

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So, just as a heads up - some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps me tremendously. Your support is SO greatly appreciated, so thank you in advance if you choose to do so. Check out my entire disclosure to know exactly how things work.

Bacon Beef Liver Pate with Rosemary and Thyme (AIP)

Bacon Beef Liver Pate with Rosemary and Thyme (AIP)

Just in time for Holiday get togethers, I get to share this YUMMY pate recipe with you!!

P.S. how do you make fancy accents over the word pate??!!

This fab recipe come straight from the fantastically great new cookbook/lifestyle bible The Autoimmune Wellness Handbook by Mickey Trescott and Angie Alt. (Find it on Amazon here

More about the cookbook below, here’s the recipe!

Ingredients:

6 slices bacon (check ingredients to ensure it is gluten-and nightshade-free) (You guys know I love to get my meat from Butcherbox)

1 small onion, minced

4 cloves garlic, minced

1 pound grass-fed beef liver, rinsed, dried, and sliced into 2- to 3-inch pieces

2 tablespoons minced fresh rosemary

2 tablespoons fresh thyme

1/3 cup coconut oil, melted (like this one)

1/2 teaspoon sea salt (I like this one)

Fresh herbs, for garnish

Carrot or cucumber slices, for serving

Recipe:

  1. Cook the bacon slices over medium heat in a cast-iron skillet, flipping as needed.  Cook until crispy.  Transfer to a paper towel-lined plate to cool, reserving the fat in the pan.
  2. Add the onions and cook on medium-high heat for about 5 minutes, stirring.  Add the garlic and cook for a minute, 5 minutes per side, or until the liver is no longer pink in the center.  Set aside to cool for a few minutes.
  3. Transfer the mixture into a blender of food processor with the coconut oil and sea salt.  Process until if forms a thick paste.
  4. Place the pate into a small bowl.  Chop the cooled bacon into the bowl in fine pieces and combine.
  5. Garnish with the fresh herbs and serve with vegetable slices.

Storage: Keep in the refrigerator for several days.  Also freezes well.

Note: This recipe is difficult to make in a standard blender; you really need a high-powered machine with a tamper for best results.  Alternately you could use a food processor.  I think this device is the BEST for this kind of stuff. 


Why this book?

Mickey has another autoimmune paleo (AIP) book that I usually recommend because its so chock full of awesome recipes.  (Find it here)

But I think this might be one of the best AIP lifestyle books. 

The majority of the book isn’t just recipes and general “stress reduction” tips.

It’s an amazing compilation of plans, advice, and empathetic anecdotes that will help those of you with autoimmune issues really find holistic well-being. 

It truly is a DIY guide to living well with chronic illness and I highly recommend it.  Find it on Amazon here. 

Where will you make this pate?  How do you find holistic well-being in your life?

 

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So, just as a heads up - some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps me tremendously. Your support is SO greatly appreciated, so thank you in advance if you choose to do so. Check out my entire disclosure to know exactly how things work.