Gotta thank John and Suzanne Hernandez for inspiring this one!
- 1 steelhead fillet
- 1 lime
- 1-2 cloves garlic
Don’t have steelhead? Here’s how to get some:
- Say to John Hernandez, “Hey, catch any steelhead lately?”
- He replies, “Yeah. Bout to go catch some more tomorrow! I’ll bring you some!”
- You say, “Sweet, that would be awesome! Thanks!”
- The next day you find a bag of fish with your name on it in the fridge. BOOM! Magic. You see, John’s like Santa, but with fish.
- Preheat oven to 425.
- Place the fillet skin-side down on a sheet of foil.
- Season with salt/pepper.
- Slice garlic thinly. Scatter slices over the top side of the fillet.
- Slice the lime. Scatter slices over the top side of the fillet.
- Fold up the foil to completely wrap the fish. Press firmly on the garlic/lime side to press everything into the fish.
- Bake the fillet for 25 minutes at 425.
- Have yourself one fantastic fish feast!
– 3 C almond meal/flour (I prefer meal)
– 1/2 C tapioca flour
– 1/2 tsp. salt
– 1/2 tsp. baking soda
– 1/2 tsp. cinnamon (I use a bit more cinnamon and nutmeg)
– 1/4 tsp. nutmeg
– 1/4 C Coconut oil
– 2-3 tbsp agave nectar or honey
– A hint of pure maple syrup (I probably added a wee bit more than a cave woman would have…but I also would have had more cave woman friends because of it!)
– 1 Tbsp. gluten free vanilla
– 1 egg
– 1/2 cup raw organic walnut pieces
– 1/2 cup raw unsweetened organic coconut flakes
1. Preheat oven to 350 degrees.
2. Put coconut oil in a heat safe bowl and place on middle of stove to melt while walnuts and coconut flakes are toasting.
3. Place walnuts and coconut flakes on a cookie sheet and toast for 3 minutes. Set aside.
4. In a large mixing bowl, beat the coconut oil and maple sugar until combined.
5. In a separate bowl, whisk together the egg, agave, and vanilla.
6. Add the egg mixture to the maple/coconut oil mixture, and beat to thoroughly combine.
7. In another separate bowl (I know, so many bowls to clean, but it’s worth it!), combine the almond meal, tapioca flour, cinnamon, nutmeg, soda, and salt.
8. Add the flour mixture to the liquid mixture and mix until well combined.
9. Add the walnut and coconut flakes and fold in until well combined.
10. On a greased cookie sheet (or parchment paper lined), form batter into balls about 2″ wide (smaller or bigger, depending on your self-control on what a real ‘serving size’ should be!)
11. Place about 2″ apart.
12. Bake about 9 minutes, or until lightly browned (see photo below).
13. Find a nice spot on the couch, calculate how many burpees you need to do to burn these off, and enjoy!
Submitted by Krista
- 4 lbs hamburger
- 2 medium onions, chopped
- 1/2 -1 green pepper, chopped
- 2-4 cloves garlic, minced
- 4 – 6 eggs
- 1 – 1&1/2 cups almond flour
- 1/2 can tomato paste
- salt (about 1 tsp per lb of meat or more if you like more salt)
- pepper (as much as you like pepper)
- 1 tablespoon cumin
- chili powder (as much as you like spicy foods)
- 1 can tomato sauce mixed with remaining 1/2 can of tomato paste
- Preheat oven to 350 degrees.
- Prep onion & peppers.
- In a large bowl mix all ingredients except the sauce mixed with the remaining tomato paste.
- Start with 4 eggs and one cup of almond flour, add additional eggs and flour until the loaf binds together well.
- Form into a loaf with a crevice down the middle.
- Place in a casserole or baking dish that allows for at least 1-2 inches of space around the loaf.
- Bake until a meat thermometer inserted at a 45 degree angle (not touching the bottom of the pan) reads 145-155 degrees. Usually it takes 1&1/2 hours or so. If you cut the recipe in half, check the loaf after 1 hour.
Optional additional ingredients: mushrooms (sliced thin), green olives (halved), substitute some pork for the hamburger, red pepper flakes or cayenne pepper, jalapeno peppers (chopped)
Contributed by Mary