Halibut Tomato Zucchini Roast

A brief apology for my two month absence. Summer has flown by so fast and I have been chasing three active girls around, losing track of all time. We have still been trying to follow close to our Paleo diet, but I have found myself slacking and consuming more sugars from fruits and chocolates than I would like to admit.

In an attempt to get our eating back on the right track, I am trying to focus more on fresh seasonal produce, which is not hard when you live in Oregon. This time of year fresh produce is abundant and inexpensive.

Courtesy of Rachel Coward

 When they said Eat the Rainbow, I am sure those researchers must have been thinking of the typical Oregonian Diet. Tomatoes are also a excellent source of antioxidants that can protect your skin against UV's , and is a great anti-aging vegetable.

Halibut Tomato Zucchini Roast

• 1/3 Cup of Olive Oil + 1 tbsp of Olive oil
• 2 (10) ounces of heirloom Sweet tomatoes
• 1 cup of Mushrooms
• 3 cloves of garlic
• 1 juice of lemon
• 1 Zucchini
• 1 Pound of Halibut
• 1 tsp red pepper
• dash of Kosher salt
• dash of black pepper 
• 1 tsp. peppercorn
• 4 ounces of goat cheese
• Fresh torn spinach leaves about 7

Pre- Heat oven to 350

Steps

1. Slice Tomatoes lengthwise in halves
2. Slice mushrooms 
3. Slice garlic cloves lengthwise
4. Pour 1/3 c. of olive oil in a dutch oven
5. Place halibut in and rub olive oil on fillet
6. Sprinkle red pepper on and peppercorn
7. Squeeze lemon about half
8. Pour remaining ingredients, tomatoes, garlic, zucchini
9. Sprinkle with salt and pepper
10. Squeeze remaining lemon
11. Line a deep platter with Fresh torn spinach leaves

Bake @ 350 degrees for 35 to 40 minutes. Or until fully cooked but still tender. Stir in Goat Cheese. Serve and enjoy!!! 

Halibut, olive oil, and garlic

Slice Tomatoes and Mushrooms lengthwise in halves

Spicin it up

Fresh Seasonal Zucchini, and tomatoes

Bake 350

Opt for fresh organic spices!

creating a recipe!

Slice and stir in, I used 4 ounces

And Eat

Chocolate Coconut Ice Cream Pie

Chocolate Coconut Ice Cream Pie
Yum Yum!

Pie crust

• 2 cups Almond flour
• 1/4 tsp of salt
• 1/4 teaspoon of baking soda
• 2 1/2 tablespoons of Cocoa powder
• 2 1/2 tablespoons of Irish creme Agave
• 1 teaspoon of Vanilla extract
• 4 tablespoons of cold butter 

1. In a medium bowl mix Blanched Almond Flour, salt, baking soda, cocoa powder.
2. Mix in Agave, vanilla extract and butter with a fork.
3. Spread into pie pan with hand
4. Chill in refrigerator for 15 minutes
5. Preheat oven at 350
6. bake for 10 minutes
7. Cool and place in freezer

Pie crust mix

I had a hard time getting the butter to mix in. I am thinking about leaving the butter out and letting it soften to room temp.

Ice Cream Filling

Ice Cream Filling

• 1 tablespoon of bowling water
• 2 teaspoons of coffee instant
• 3/4 cup of chocolate chips
• 2 tablespoons of coconut milk
• 1 Pint Naked Coconut 
• 1 pint Dark Chocolate  Luna & Larry's Organic Coconut Bliss

1. In a small bowl heat a tablespoon of water in the microwave for a minute, and dissolve a packet of Via coffee. 
2. On stove top heat in a saucepan 3/4 cup of chocolate chips, and add 2 tablespoons of coconut milk. 
3. Add melted chocolate mixture into a small bowl with the coffee that has now dissolved into the water.
4. In frozen bowl mix the two variety of ice creams and add 3 Tablespoons of chocolate/ coffee mixture. 
5. Spoon ice Cream filling into the Pie, 
6. then cover and freeze for 3 to 4 hours.

I told my husband two Chocolate and this is what he brought home! So we improvise!

Chocolate goodness!

After filling Pie with Ice Cream, I smoothed top with a Cake smoother tool, and drizzled on a little of the extra melted Chocolate.

Sun-dried Feta Cauliflower

Sun-dried Feta Cauliflower

• 2 cups of Cauliflower
• 1/2 cup of sun-dried tomato
• 1/4 cup of feta cheese or goat cheese
• Sprinkle of oregano, basil, garlic powder, and thyme

1. Steam cauliflower.
2. In sauce pan add Cauliflower, Sun-dried tomato's, feta and spices,
3. Serve and savor!

Berry Summer Salad

I love summer Berry Much. What better way to celebrate warmer temperatures than by enjoying a light summer salad, topped with natures antioxidant goodness!

• 1 Cup of Rasperries
• 1 Cup of Blackberries
• Avocado
• several sliced mushrooms (optional)
• 6 cups of Fresh Spring Mix or Spinach
• 1/2 cup of Goat Cheese or Feta Cheese
• 3 Tablespoons of Napa Valley Naturals Olive oil
• 2 Tablespoons of Oilerie Balsamic Vinaigrette aged 25 years
• a dash of salt

This is a simple recipe.

Toss leaves in a bowl. Toss on top the rinsed fruit and diced avocado. Add Cheese. In a small bowl add Olive oil, and balsamic, and a pinch of salt. Stir well and add to salad.

This can be topped with any not that you choose. Goes excellent with Chicken as well!

Serve and Enjoy!

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.

Greek Strawberry Salad (Tracey Original!)

Today was a perfect day in Portland! A high of 70 degrees, with the sun shining all day. My daughter had a play date and had been playing all day long. They were playing Cinderella, and cleaned the kid table outside off, and placed fresh picked flowers in a bowl. 

The simplest joys in life are the best!

For snack I made Fresh Greek Strawberry salad for the girls! And of course they loved this sweet and cool snack after playing outdoors all day long!

4 cups of Fresh Sliced Strawberries

1 Tablespoon of honey, or Maple Syrup

1 tablespoon shaved coconut

6 tablespoons of Greek Honey Yogurt

1 Banana

Slice the strawberries and toss in a medium sized bowl, stir in sweetener, Yogurt, coconut, and sliced banana.

Chill for twenty minutes.

Serve and enjoy!

Strawberry Walnut Spinach Salad drizzled in a White White Vinaigrette

The sun has magically appeared in Portland Oregon, and the days has become warmer and are now lasting longer! It has been amazing weather, and the farmers market is right around the corner and so I am of course inspired to prepare dishes that are seasonal delights here in Oregon!

So I thought what better way than to celebrate late spring in Oregon, than with delicious strawberries!

 Strawberry Walnut Spinach Salad drizzled in a White White Vinaigrette, is a light salad that can be prepared in no time, and you do not even need to turn on the oven! Of course we did serve this with a chicken that was seasoned with Thyme, Oregano, and salt!

• 4 cups of strawberries
• 3 cuties or 1 orange
• 10 cups of fresh spinach
• 1/3 cup goat cheese
• 2 tblsp crushed walnuts
• 1 tblsp maple syrup (or Local Honey)
• 1/3 cup extra virgin olive oil
• 1 tbps white wine vinegar   
• sprinkle of salt 1/4 teaspoon

In a bowl toss 10 cups of prepared or (fresh farmers market) Spinach. Squeeze one whole cutie, or one tablespoon of orange into the spinach and toss.

In a separate bowl mix all the rest of the wet ingredients. Squeeze Orange, maple syrup, olive oil, white wine vinegar and the sprinkle of salt, all together.

Coat spinach, and then add strawberries, sliced goat cheese, and walnuts. Toss and serve!

One Thumbs up 

One Thumbs up 

One Thumbs up