Mexican Spinach

This Mexican Spinach, is oh so delicious alone, or could be added to eggs or you could do as we did tonight and use as a topping on the Fajita Mexican Pancakes! 

• 1 teaspoon of Cumin
• 1 teaspoon of chili powder
• salt and pepper
• 1 tomato deseeded and diced 
• Defrosted of 10 oz frozen organic spinach
• 4 oz of Goat cheese

Throw all ingredients in skillet and cook for ten minutes on medium high! 

Fajita's on Mexican Pancake

Fajitas on Mexican pancake

Happy cinco de mayo!

She loves her meat and peppers!

For those of us that love eating Mexican and miss the tortilla's used here is an Paleo alternative!

• 1 pound of flank steak
• (2) 6 ounce chicken breast
• 1 lime
• 1 teaspoon of Chili powder
• 1 teaspoon of dried oregano
• salt and pepper
• 1 teaspoon of granulated garlic
• 1 tablespoon of olive oil
• 2 small onions 
• 2 teaspoons of cumin
• 3 bell peppers
• 1 tomato deseeded and diced
• fresh cilantro to taste!

In a small bowl mix Chili Powder, Oregano, salt and pepper, granulated garlic, and cumin together. Line a baking dish with foil, and drizzle some olive oil on the bottom. Place sliced onion, tomato and bell peppers in the baking dish on the bottom. Rub your flank steak and chicken with all spices, and lay on top of vegetable mix. Drizzle with  olive oil, and squeeze a whole lime on the chicken and steak. Broil for 20 minutes or grill!

Mexican Pancake

• 1/4 cup Coconut flour
• 1/4 teaspoon of Kosher salt
• 1 teaspoon of cumin
• 2 packets of trivia
• 1/4 teaspoon of chili powder
• 1/4 teaspoon of oregano
• 1 tablespoon of olive oil
• 6 eggs

Mix eggs and olive oil in a bowl with a high speed hand held blender. In a separate bowl mix all dry ingredients, and then combine.

Pour mix in a skillet by 1/4 cup measurements. On medium heat cook until golden on both sides.

Spicy Avocado Prawn Salad

Spicy Avocado Prawn Salad

This recipe is one of my favorites! I adapted it from a Paley's Place recipe. It is one of my favorite restaurants in Portland and they are known for their Northwest flair. This summer, I made the Warm Spot- Prawn, Tomato, and Feta Salad. It was an amazing dish. This recipe is similar, and yet so extremely different with the addition of salsa and avocado, and omitting the capers and Persillade. I encourage all my reader to play with their recipes, experiment, and never be afraid to try something new!

1 large onion

1/4 cup of extra- virgin olive oil

1 medium head of Red Leaf Lettuce

Fresh Pre-made salsa

Pinch of Red pepper flakes

3 cloves of garlic

1 ripe Avocado

20 prawns

1/4 cup of dry white wine

Juice of a lemon

6 to 8 ounces of feta or sheep's cheese

Preheat oven to 400

Slice and roast onions on a baking sheet, sprinkle with Kosher salt and pepper and drizzle olive oil. Roast until edges are golden, this will take about 20 to 30 minutes

Wash and prepare lettuce. do not tear the leaves..

In a skillet pour the olive oil and red pepper flakes with the sliced garlic and saute for about 30 seconds. Add salt and pepper, then prawns, cook for around 2 minutes, then add white wine, lemon juice, and cook until done. For about 2 or 5 minutes. Remove from heat and then Add to hot pan feta cheese.

Place whole leafs on plate arranged beautifully, then add onion rings. Top with prawn mixture, and then 2 tablespoons of salsa, and top with 1/4 cup of avocado.

Serve, relish in delight, and enjoy!