Sweet Potatoes – 2 ways

This is one of our go-to paleo sides. It’s easy to make a big batch and it reheats well. We’ve come up with two different variations here.

Ingredients:

3 Sweet potatoes – scrubbed and chopped into 1″ squares
1 tablespoon coconut oil or olive oil

Variation 1 –
1 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cumin
1/2 teaspoon thyme

Variation 2 –
1 star anise, finely crushed
1″ piece fresh ginger, grated
1 lime, zested and juiced
1/2 teaspoon sea salt
1/2 teaspoon Fresh ground pepper

Avocado Crema

I got the 21 Day Sugar Detox Cookbook hours ago, and have already dived into some of the recipes! This avocado dip is super easy and really good! We devoured it with chips, but it would be great on a burger or any Mexican dish.

More →

Squid Ceviche

Thanks to Local Catch Monterey Bay for another week of seafood adventures! This week we were lucky enough to get a bag of squid, when we had a big bag of limes that needed to be used. Hence the ceviche! It’s a very basic recipe, made from referencing a few different websites, and adapted to the ingredients we had on-hand.

Ingredients:

1 lb squid
6-8 limes
1 bunch cilantro
3-4 tomatoes
1/2 – 1 large onion

Instructions:

More →

Penzy’s Lime Chicken

Ingredients:

One 3.5-4 lb whole chicken
salt
4 limes
2 Tbsp Penzey’s Mural of Flavor spice mix
Cusiniart 4 in 1 Multicooker (or oven)

Instructions:

Lime-Rosemary Marinated Lamb Chops

Ingredients:

5 limes – juiced
8 lamb chops
1 tsp fresh ground pepper
2 tbls kosher salt
1/4 cup olive oil
1/8 cup chile olive oil

More →

Ceviche

Ingredients:

1 lb petrole sole
6 limes- juiced

1 tomato chopped
1/4 of a green pepper chopped
1 celery stalk chopped
1/2 red onion chopped
1/4 cup chopped cilantro
1/4 cup chopped parsley
1 tbsp white vinegar
1/2 tsp each salt & fresh cracked pepper
A few shakes of Tabasco

More →

Beef Larp

This is a modified version (meaning we took out the crazy ingredients that are hard to find in the states) of the traditional dish that that Tami made at a cooking class in Laos. It can be made with chicken, fish, tofu or pork.

Ingredients:

1 pound of ground beef
2 tables spoons beef stock
1 medium lime or lemon
bean sprouts
1 bunch green onions
2 shallots
2 cloves garlic
1 bunch fresh coriander (or cilantro), finely chopped
2 stalks of lemongrass, thinly sliced (white part only)
salt
1 teaspoon chili powder
1/4 teaspoon fish sauce

More →

Guacamole

Ingredients:

4 avocados
1/2 tomato, diced
1/4 onion, diced
lime juice
sea salt

Instructions:

Smash the avocados in a bowl until you’re achieved your desired consistency
Add in the tomato and onion
Squeeze in the fresh lime juice, to taste
Salt to taste
Serve with chips!

Lavender Lamb Chops

Ingredients:

1/4 cup molasses
1/4 cup fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons walnut oil
1/2 cup finely chopped white onion
2 garlic cloves, minced
2 teaspoons culinary lavender
8 lamb chops
sea salt & ground pepper

More →

Poblano White Chili & Rajas

We found this recipe on www.vegetariantimes.com, but for the life of us we can’t get back to it or find it again.

Ingredients:

3 cups cooked white beans OR 2 cans white beans, drained and rinsed
1 recipe rajas
2 cups stock (vegetarian or chicken)
2 tablespoons dried oregano
1 teaspoon ground cumin
1 cup fresh (or frozen) corn kernels
1/2 cup chopped cilantro
1 tablespoon lime juice
1/4 cup whole milk
3 ounces goat cheese
1/4 cup roasted pumpkin seeds

More →

Burritos & Wraps

It’s 5:45 on a Wednesday. You’re tired. You just got home from work. And you don’t really want to cook. You had take out yesterday. You don’t really want to go out… so where does that leave you? Well, if you have homemade burritos prepped and waiting for you in the freezer that leaves you ready for a super easy, super delicious dinner in!

We prep these burritos by the dozen… chicken, veggie, and our newest discovery… lamb wraps!

More →

Chichen Enchiladas & Enchilada Sauce

Chicken Enchilada Ingredients:

meat from whole chicken
2 medium onions, finely diced
2-4 small green peppers (hot or mild, your choice), seeded and finely chopped
2 carrots, grated
2 zucchini, grated
1/2 teaspoon cayenne pepper
2 teaspoon oregano
1 tablespoon cumin
2 cups grated cheese

8 cups enchilada sauce

corn tortillas (18-30)

avocados, sour cream, salsa and limes for garnish

Enchilada Sauce Ingredients:

4 ounces whole dried New Mexico or Ancho chiles (or chilies with a smoky taste)
1/4 cup extra virgin olive oil
1 medium onion, finely chopped (or pureed in Quisinart)
1 teaspoon ground cumin
2 cups chicken stock
2 cloves garlic
2 small cans tomato paste
1 tablespoon red wine vinegar
sea salt (to taste)

Key Lime Bars

Straight from Martha Stewart, these bars were a big hit! The fresh lime juice is what makes them so mouthwatering, but it’s also what makes this a very time consuming recipe. Budget about an hour from starting the crust to pulling the bars out of the oven. You’ll only need a few minutes to whip up the topping and slice the limes later. Worth the effort for a party or family function!

Crust Ingredients:

1.5 cups finely ground graham crackers
1/3 cup sugar
5 tablespoons melted butter(drizzle of honey)

Filling Ingredients:

3 large egg yolks
1.5 teaspoons finely grated lime zest
1 (14 oz) can sweetened condensed milk
2/3 cup fresh key lime juice (anywhere from 16-24 limes)

Garnish:

1/2 cup heavy cream
2 limes finely sliced into crescents