Baked Coconut-Crusted Salmon

Ingredients:
1 lb. Salmon, skinned
Fresh lime juice, from the juice of two limes
1 cup unsweetened shredded coconut
1 egg
2 Tsp cold water
Sea salt and freshly ground black pepper
Chopped fresh tomatoes (optional)

Instructions:
1. Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
2. Rise the salmon well under cold water. Squeeze the lime juice onto each of the pieces and on all sides (you can do this on a tray or plate.) Set aside.
3. Place the shredded coconut in a small bowl, and set aside. In another bowl, whisk together the egg with the cold water until well mixed. Dip each of the salmon pieces in the egg wash, then roll each salmon piece in the coconut until completely coated.
4. Place the salmon on the prepared baking sheet and bake for about 15 minutes, or until browned on the outside and appropriately done in the middle. Serve immediately, seasoning with sea salt and freshly ground black pepper to taste.

Suggestions:
Serve with Steamed broccoli, sauteed spinach, grilled asparagus, or sauteed kale.

"Cake Like" Paleo Blondies

Ingredients:
1 cup almond butter
1/3 cup honey
1 egg
1 Tbsp. vanilla
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. sea salt
2/3 cup unsweetened coconut flakes
1/2 cup dark chocolate chips

Directions:
Preheat oven to 350 degreesIn a large bowl (I use my Kitchen Aid), mix almond butter and honeyAdd egg and vanilla and mix until well incorporated.Add coconut flakesSprinkle in baking soda and powderAdd chocolate chipsScrape contents into an ungreased (preferably glass) 8" square baking dishPress firmly into panBake for 18-24 minutes or until a toothpick inserted in center comes out with dry crumbs.

Notes

The dough will be quite firm and very oily seeming. Don't worry, it will come together when baked!

Baked Eggs in Bacon Rings

Ingredients:
6 strips nitrite/nitrate free baconmelted bacon fat for brushing tins
1 small to medium tomato, cut into
4  (1/2 inch) slices1/3 cup onions, chopped
3-4 white button mushrooms, chopped
1/2 tsp freshly ground black pepper

Instructions:
Preheat oven to 325℉.
Cook bacon in a skillet over medium heat until it begins to shrivel (about 3 minutes). Remove bacon from pan and set aside.
Discard all but a shallow film of bacon fat in the bottom of the skillet.
Brush 4 cups in a muffin tin or 4 small ramekins with bacon fat from the pan.
Add chopped onions and mushrooms to hot pan with remaining bacon drippings in the skillet and cook over medium heat until softened.
Meanwhile, place a tomato slice in the bottom of each cup.
Circle the inside of each cup with 1-1/2 strips of bacon.Break an egg into each muffin cup and season with pepper.
Add sauteed mushrooms and onions over the egg.Fill any unused tins with water to protect from burning.
Bake in the oven for 20 minutes.
To serve, loosen the edges of the eggs with spatula and transfer the eggs to plates.

Quick Stuffed Peppers

Ingredients:
6-8 Bell peppers
1 1/2 ground beef
Jar of clean tomato sauce (Hint: Check for organic sauce at HEB)
Head of cauliflower



Preheat oven to 350 degrees.

Brown meat and drain any excess fat.  Pour in tomato sauce (and spices or veggies depending on the sauce you use). Simmer.

Meanwhile, cut the tops off of the peppers and clean out the seeds. Boil peppers in pot on stove for 15-20 minutes, or until softer, depending on the texture you want to achieve.

Boil cauliflower in same pot as bell peppers then use a food processor to chop cauliflower. Remove peppers from boil. They will be hot.  Fill bottom half of pepper with cauliflower.

Top with meat sauce. Replace tops on the filled peppers and bake for approximately 30 minutes.