Sweet and spicy red snapper ceviche

Sweet and spicy red snapper ceviche

My city is going through a major heat wave and cooking in my hot kitchen has become a torturous event.  I woke up this morning dreaming of crisp autumn days which is crazy considering every year winter nearly kills me and spring can’t come soon enough.  Us humans are so hard to please. 

Yesterday I made dinner in the slow cooker but found even just having the appliance running seemed to add unwelcome warmth to an already sweltering kitchen.  Tonight, I decided, dinner will be cold.

People in hot climates understand the misery of cooking on hot days.  Ceviche is a dish commonly enjoyed in South America where days are hot and fish are a’plenty.  It is one of my favorite fish dishes that I find just as satisfying as any hot meal. 

If you are a person who is afraid of sushi or gets squeamish at the though of raw fish, don’t fear.  The fish in ceviche is technically cooked, though no heat is used.  The citrus in the recipe denatures the fish to the point where it becomes texturally similar to cooked fish. 

Ceviche can be made with any white fish, prawns or scallops. Fresh is always better than frozen as it retains a better texture and wont turn mushy on you. I went to my local fish monger for a recommendation and she suggested some fresh red snapper. My ceviche turned out beautiful and was a lot less expensive than some other potential varieties.

I love to eat ceviche with plantain chips or tostones.  Plain old tortilla chips or beans and rice can be a lovely pairing too.  If you’re super low carb or keto, just dig right in with a spoon and enjoy… it’s so good. If you’re vegan, omit the fish and you have a killer pico de gallo on your hands. This is a very versatile recipe that will hit every inch of your taste buds.

Sweet and spicy red snapper ceviche

Ingredients:

3 fillets of snapper or 2.5 cups cubed white fish

4 limes juiced

1/4 cup orange juice

2 tbsp finely diced red onion

2 minced cloves of garlic

1 cubed avocado

1 diced red bell pepper

1 diced jalapeno

1 diced roma tomato

a handful of chopped cilantro

1 cup cubed pineapple or mango

salt and pepper to taste

Directions:

Season and cube your fish into 1/2 inch peices

Juice the limes and mix with orange juice in a glass or porcelain bowl. There should be about a cup of citrus juice

Add the fish to the citrus, stir to combine, cover and refrigerate for 4-5 hours

An hour before eating chop up the remaining ingredients into a fine dice

Using a slotted spoon scoop the fish out of the citrus juice and toss in with the diced veggies

Spoon 4-5 tbsp of the citrus liquid over the ceviche and stir to combine

Return to the fridge for about an hour to combine the flavours

Season once more with salt and pepper to taste

Serve and enjoy

Paleo dairy free cinnamon rolls

Paleo dairy free cinnamon rolls

During my first pregnancy cinnamon rolls were my number one craving. I would practically prance in to the local mall food court, giddy with the anticipation of a delectable hot bun and would often end up grabbing a half dozen all for myself- with extra icing! Unfortunately that little habit ended me in my doctors office being tested for gestational diabetes in my third trimester. No bueno.

Now that I am much older and more health conscious I pretty much sprint past those chewy gooey buns when I’m at the mall, I don’t even look. Even the insulin regulating addition of cinnamon can not negate the sugar bomb that is dough covered with sugar covered with icing. They are simply bad news.

But what is life without the promise of ever eating another cinnamon bun again? Lame-o.

So I rolled up my sleeves and created a recipe that would satisfy my craving for some buns without sending my insulin levels on a roller coaster and making me feel like doo doo.

Not only are these gluten free, but they are devoid of grains and dairy as well. I do use egg in this recipe but I’m pretty confident an egg replacer would work just fine to make these completely vegan. Going to try that next time.

Flavor wise these are similar to the mall buns but texturally they are denser with a slight crumble. Like most paleo baking, if you are expecting a replica of the real deal you may be disappointed, but if you understand the limits of baking without gluten you will be pleasantly surprised. If you, like me, are a cinnamon bun lover who hasn’t indulged for way too long due to dietary restrictions, you will be blown away. These are definitely worth a go.

Paleo Dairy Free Cinnamon Rolls

Dough Ingredients

dry

1/2 cup almond flour

1 cup tapioca flour

1/4 cup coconut flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

wet

2 eggs

1/4 cup melted coconut oil

1 tbsp maple syrup

1 tsp apple cider vinegar

1 tsp vanilla

Filling ingredients

2 tbsp coconut oil

1/3 cup coconut sugar

2 tsp cinnamon

1 tsp vanilla

1/4 tsp salt

Icing

1/4 cup soaked cashews

1/4 cup vegan yogurt

1/4 cup coconut cream (the thick creamy part in the can)

2 tbsp maple syrup

1 tbsp coconut oil

1 tsp lemon juice

1 tsp vanilla

1/4 tsp salt

Directions

Assemble the icing by blending all the icing ingredients in a high speed blender – chill in the fridge. (It will firm up as it chills)

Assemble the filling by mixing all the ingredients together – set aside.

Preheat oven to 350

Mix the dry ingredients and the wet ingredients in separate bowls and combine into a dough. It should be malleable without sticking to your hands. If you find it too wet add a bit more tapioca and if it’s too dry at a tsp of water.

Chill the dough ball in the fridge for 20-30 minutes – this makes it easier to work with.

Roll it into a rectangle and spread the filling over the dough leaving about an inch along the far long end.

Gently roll into into a long log pressing as you go, wrap it in the parchment and chill in the freezer for 20 – 30 minutes.

Remove from the freezer and using a sharp knife, slice into 1.5 inch rounds.

Place them on a parchment covered baking sheet with a bit of space between them and bake for 18 – 20 minutes.

Allow to cool completely before icing or eat them hot, the icing will melt a bit and act as more of a glaze (as pictured). Either way they are delicious.

If you try this recipe let me know what you think and if you made any successful modifications.

Enjoy!

Baba ganoush – low carb, dairy free, grain free, vegan dip

Baba ganoush – low carb, dairy free, grain free, vegan dip

Hummus’ weird paleo cousin.  Smooth delectable, almost cheesy, it’s perfect for dipping all-the-things or as a base for creamy paleo sauces.

My first experience with baba ganoush was as a picky teenager at my Aunts house in Montreal.  Being half-Lebanese they were well accustomed to all the delights of middle eastern cooking.  I remember staring at a thick bowl of creamy beige stuff on their kitchen table and thinking “yuck.” Reluctantly, I was coerced into trying it by a cousin, who to my horror also ate tomatoes as if they were apples. To everyone’s surprise, including my own, my formerly picky self loved it.  I sat with my family contentedly dipping strips of warm pita into the creamy stuff all the while thoroughly proud of myself for being so adventurous. 

Today a roasted eggplant dip is hardly the most exciting food in my repertoire, but it still satisfies that savory spot in my heart that I no longer fill with rich dairy based sauces.  It’s also incredibly easy to make, and a great substitute for hummus if you are paleo or trying to incorporate more paleo foods into your diet.

It only takes a few ingredients and a food processor to come together.  It’s a wonderfully easy way to get more veggies into your day and isn’t super intimidating for young kids or picky eaters to try.

Ingredients:

1 large or 2 small eggplants

2 cloves of crushed garlic

Juice of 1 large lemon or about 3 tbsps

1/4 cup of tahini

1/3 cup of olive oil (reserve 1 tbsp to drizzle at the end)

1 tsp smoked paprika (save a pinch for garnish)

½ -1 tsp of sea salt (to your taste)

A small handful of flat leaf parsley chopped (or about 2 tbsps) for garnish

Directions:

Preheat your oven to 425 degrees

Pierce on large or two small eggplants all over with a fork, place on a sheet pan in the hot oven.

   Roast until the eggplants look shriveled and collapsed- about 45 minutes to an hour. They are going to look DONE, don’t worry you want them like that.

Allow to cool and peel the skin from the eggplant.

Toss the white inner flesh of the eggplant into your food processor with the garlic, lemon juice, tahini, salt, pepper, and paprika.  Turn the food processor on low and slowly drizzle the olive oil into the mixture while you process it.

Taste it. This is your chance to make it pop.  Everyone’s pallet is slightly different so trust yours and customize your ganoush to your taste.

Scoop your baba ganoush into a bowl and garnish with the chopped parsley, a drizzle of olive oil and a sprinkling of smoked paprika.

Enjoy.

Paleo banana cinnamon nut muffins

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Don’t be fooled by the grainy photo, this is a killer way to use up old bananas… Because who among us doesn’t have some bananas on their counter top slowly turning brown and gross?

I have fed my compost with far too many over ripe bananas in my day and to be honest,  I find banana bread can get boring, yes, even chocolate banana bread.

This recipe was created in an effort to juj up a classic banana bread and simultaneously satisfy my constant craving for cinnamon buns.  I love how moist and flavorful these turned out, even my gluten  loving husband approved and has been bringing these in his lunches.

The key here is the mini muffin size, it provides the perfect ratio of cinnamon banana cake to crunchy pecan streusel topping.  Drizzle it with some creamy coconut vanilla icing for an extra decadent treat.

Ingredients:

wet

2 ripe bananas

1/4 cup coconut sugar

1/4 cup coconut oil or grass fed butter melted

2 organic eggs

1/2 tsp vanilla

dry

1 cup almond flour

1/2 cup cassava flour

1/4 cup tapioca flour

1/2 tsp cinnamon

1/4 tsp baking powder

1/4 tsp salt

streusel topping

1/3 cup melted coconut oil or grass fed butter

1/2 cup coconut sugar

1 cup chopped pecans (or walnuts)

1 tsp cinnamon

Directions:

Preheat oven to 325

Prepare the streusel topping, gently melt the fat in a saucepan, remove from heat allow to cool slightly, stir in nuts, sugar and cinnamon

Lightly mix the wet and dry ingredients until just combined

Grease two mini muffin tins

Fill each tin with roughly two teaspoons of the cake batter and top with 1/2 tsp of the pecan streusel

Bake at 325 for 20 minutes makes 2 dozen

Enjoy!

Mashed sweet potatoes two ways – gnocchi and roti – gluten free, grain free, plant based, paleo

Mashed sweet potatoes two ways – gnocchi and roti  – gluten free, grain free, plant based, paleo

This is such an easy recipe and calls for the EXACT same dough to create two entirely different edibles.  They best part? It only takes four ingredients (and salt is one of those).

This recipe is gluten free, grain free, vegan, and paleo.  You can make the gnocchi a day or two ahead and store in the fridge for later.  The roti keeps in the fridge for a week (just heat in the oven to soften) and it freezes well too.

I like gnocchi a lot but a typical gnocchi recipe calls for flour and white mashed potatoes.  These are two big no no’s on an insulin regulated diet.

I have made this roti before, inspired from another recipe that calls for white flour, but the inspiration to attempt gnocchi struck completely randomly, and it paid off!

I pan fried the gnocchi with some shaved zucchini, mushrooms, artichokes, garlic and cashew cheese, topped it with fresh parsley and walnuts and nearly blew my socks off. It was so good.  Truly, this was one of those special recipes that makes you completely forget you are eating a restricted diet.

The Roti is the perfect vessel for falafel, veggie burgers, normal burger, curry or whatever else you fancy in a flat bread.

Initially, I was just going to post the roti recipe, but because the gnocchi was also such a great success we’ve now got an official two for one!

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Sweet potato gnocchi and/or roti 

Ingredients:

1 large or 2-3 small sweet potatoes (a cup mashed)

1 cup cassava flour

2 tbsp. olive oil

a good pinch of salt

Directions :

Preheat oven to 350

Roast sweet potato(s) with skin on until fork tender

Allow to cool until touchable and peel skins from the potatoes

Mash with a fork or process in a food processor to a fairly smooth mash (some larger pieces can remain)

Transfer the mash into a bowl

Stir in salt, oil and cassava flour

Form a soft dough

Use extra cassava flour as needed

For the gnocchi:

Gently form the dough into long cylinders about the width of a hot dog

Cut into 0.5″ pieces and very gently press with a fork

Pan fry immediately or store in the fridge between parchment for later use

Use within two days

For the roti:

Heat a dry skillet over medium low heat (if its a sticky one, lightly brush with oil)

Divide the dough into ping pong sized balls

Gently flatten with your palm and then roll between two pieces of parchment to just under a quarter inch thick

Transfer to the skillet and cook 30 seconds to 1 minute per side

You should see it puff up a bit as air bubbles form, this is how you know its time to flip

If you make this, tag me on Instagram @tha_wild_sage and let me know how you like to eat your Roti / Gnocchi.