Ingredients: dried coconut, soaked almonds and milk.
How To Make: Remove the skin from the soaked almonds and blend them with coconut. Now, add milk and one cup of water to the mixture and blend again. You may add honey to sweeten the shake. Sprinkle some cinnamon powder on it and your homemade coconut and an almond protein shake is ready to drink.
When ready, poke metal or bamboo skewers through the meat to make convenient sticks. If you’re using bamboo, make sure to soak the skewers for about 30 minutes first, especially if you’re planning on cooking them on a grill. Nobody likes it when their skewers catch fire. You can eat them right off the skewers if you like, but be careful when handling metal skewers, because they will be hot.
I recently caught myself glaring at the wide array of hamburger buns in my local supermarket with the kind of epic eye-roll generally reserved for a Real Housewives reunion. All those buns. All those lifeless and on-the-brink-of-expiration buns. Are they any way to greet a stack of perfect hamburger patties?
Skip the store-bought carbs and preheat your oven for the ultimate recipe for Easy Homemade Burger Buns.Easy Homemade Burger BunsEasy Homemade Burger Buns
Primal+Keto Cooking Made Easy: Tex-Mex Fajita Veggies
By Mark Sisson
The last couple weeks I’ve grilled up some great Primal+keto meat dishes: steak and marinated chicken. But I’m a big believer in above ground, non-starchy vegetables for a Primal and keto diet. One of the things I love about this recipe is that it shows how vegetables— even cooked ones— never need to be a bland afterthought. These mixed peppers and onions are flavorful all on their own, but the seasonings and dressings turn this into a great side that will hold its own against any meat dish.
Because I’m a health food writer and healthy cookbook author (my latest book, Healthier Together, just came out and is already a number-one bestseller!), people often assume I sit around munching salad leaves, but nothing could be further from the truth. I love food that makes me feel good, but I also love food, period, and I want to eat things that make my mouth water. My mission in life is to turn taquitos, coffee cake, and cookies into healthy-enough versions of themselves that I can eat them every single day — and still have tons of energy, lowered anxiety (something I really struggled with before changing my diet), and a happy gut.
The best fish for fish tacos tends to be flaky, tender white fish, such as tilapia, snapper, grouper, cod, halibut, mahi-mahi, or black drum.
We ended up going with mahi-mahi, which is incredibly light and flaky. I also include some suggestions below for vegan alternatives.
For seasoning, I kept things super simple with a little oil, salt, and chili powder. I also tested a batch rolled in fine cornmeal, which added a delightful crunch! Certainly optional but a fun variation for more texture.
Best Slaw for Fish Tacos?
For fish tacos that are seasoned with a little spice (such as chili powder), it’s nice to have a little acidity (such as lime) and sweetness (such as pineapple) to balance out the flavors. So we mixed up some chopped pineapple, onion, cilantro, cabbage, and lime juice.
You could easily sub mango for the pineapple, or throw in a jalapeño or serrano pepper for some more heat. Or, in a pinch, just whip up a simple pico de gallo.
You could easily sub mango for the pineapple, or throw in a jalapeño or serrano pepper for some more heat. Or, in a pinch, just whip up a simple pico de gallo.
Quick & easy grilled fish tacos with pineapple-cabbage slaw and creamy chipotle aioli! Light flavors, perfect for grilling season and beyond! Just 10 ingredients and 30 minutes required.
Grilled Fish Tacos with Pineapple Cabbage Slaw
Quick & easy grilled fish tacos with pineapple-cabbage slaw and creamy chipotle aioli! Light flavors, perfect for grilling season and beyond! Just 10 ingredients and 30 minutes required.
Slice fish into medium bite-size pieces or long strips (skin removed) and add to a plate. Drizzle with avocado oil and toss to coat. Then season both sides liberally with sea salt and chili powder and dust with cornmeal (optional for added crunch). You want the fish to be well seasoned, so don't hold back! Once seasoned, set aside.
Slice fish into medium bite-size pieces or long strips (skin removed) and add to a plate. Drizzle with avocado oil and toss to coat. Then season both sides liberally with sea salt and chili powder and dust with cornmeal (optional for added crunch). You want the fish to be well seasoned, so don't hold back! Once seasoned, set aside.
Prepare slaw by adding pineapple, cabbage, red onion, cilantro, lime, and sea salt to a medium mixing bowl and tossing to combine. Set aside.
Once the grill or grill pan is hot, add the seasoned fish and let cook for 3-4 minutes (without moving), or until grill marks are visible and the underside appears cooked (check the underside gently to avoid tearing). Then gently flip using a spatula or tongs. Handle the fish carefully as white fish can be tender.
Optional: Warm tortillas by wrapping in a damp towel or paper towel and heating in the microwave for 30 seconds, or in a 400 degree F (204 C) oven for 5 minutes or until warm.
Best when fresh. Slaw will keep in the refrigerator up to 3-4 days. Aioli will keep in the refrigerator for 1 week. Fish can be stored in the refrigerator up to 2-3 days. Reheat in the microwave or on the stovetop until hot. Not freezer friendly.
Notes
*If you don’t want to make aioli or are nut sensitive, you can sub 3/4 cup (173 g) sour cream (dairy-free as needed) + 1 chopped chipotle pepper in adobo sauce + 1-2 Tbsp (15-30 ml) lime juice and stir to combine.
*As far as fish goes, do your best to source a high-quality, saltwater fish that’s not farmed.
*To keep this recipe vegan, you can sub the fish for seasoned grilled tofu, smoky jackfruit, or tempeh.
*Nutrition information is a rough estimate calculated with mahi-mahi, the lesser amount of lime juice, and without optional ingredients.
*Inspiration from the New York Times.
Honey Soy Chicken and Rice is a great weeknight family dinner. Chicken cooked in a sweet and sticky sauce flavored with garlic and ginger is served with rice and broccoli for a complete meal in one bowl. Forget take-out – this is just as easy and far more delicious!
And now it’s June and I’m bracing myself for a summer of “I’m bored” comments from my school loving, social butterfly of a 5-year-old.
Hopefully the weather decides to cooperate at some point considering it’s a whopping 52 degrees in Ohio today.
I’ ve honestly made it countless times over the past 6 years and we never get tired of it. I typically serve my portion over caul-rice and Elle and Eric eat it over brown or white rice since they are both strongly against anything that has to do with cauliflower. Either way, it’s totally delicious and the leftovers are perfect for summer lunches on the fly!
MaPo Tofu belongs to famous Szechwan cuisines. MaPo Tofu is a dish which is suitable for home cooking. I used to be on a business trip in Chengdu, Szechwan province and had tasted the most authentic Mapo Tofu and it is really an amazing dish. If you like spicy and hot food very much, there is no doubt that you will love MaPo Tofu. But in this article I would like to tell you why this dish is called Mapo Tofu.
In the legend, Mapo was an old woman who raised herself by opening a restaurant and selling Tofu. MaPo’ first name is Chen. We just call her Chen in short. In the Tongzhi period of Qing Dynasty, Wanfu Bridge was the place where many merchants gathered. Chen’s restaurant was located in the Wanfu Bridge area. Chen had super excellent coagulation skills in making Tofu and the Tofu she made is rather white and soft. In addition, her Tofu dish provided a kind of special delicious taste; as a result, her business grew rapidly.
Chen’s growing business caused much envy of Miss Liu, who opened another restaurant in the next door.
One day, a customer came to Chen’s restaurant with his two pounds of diced beef. When he was going to sit down, Miss Liu did some kind of flirt action to this customer. Liu had some charms and the customer just turn to her restaurant without taking his diced beef.
Chen became angry when she saw this scene. At the same time, there was another group of customer came in and they saw diced beef on the table, then they asked Chen to cook Stir-Fried beef with Tofu. In the first moment, Chen did not want to use other’s beef, but the new customers could not wait and ask her to do it as soon as possible. Finally, Chen cooked this stir -fried beef with Tofu.
Things always happened out of expectation, the stir-fried beef was so delicious and more and more customers tended to love this dish. Her business became very hot. All of this made the neighbor boss’s wife become angrier and envier. She often abused that Chen was a really ugly woman and her face is filled with pockmarks. But Chen was an open-minded woman and she just ignored the words and did her business.
Later, she even established a signboard with the name of “Chen Mapo Tofu”. Here, you must be informed that in Chinese “Map” means” Pockmarked old woman”. Then her restaurant became more and more famous in Chinese. The dish she made with beef and Tofu became one of the most famous dishes in history.
There's something about eating a nice, hearty bowl of chili that warms us down to our toes. Does not matter what time of year – anytime is chili time! It's amazing how many varieties of chili recipes exist in the cooking universe. Here's a small sample of some great chili recipes.
Award-Winning Chili – Made with beef brisket, garlic, V8 juice, jalapeño pepper, spices, beer and your commitment to making great chili. You' ll win rewards in your own kitchen after making this delicious chili.
Authentic Texas Chili – Made with top round beef, garlic, green peppers, dried chilies, beef stock, and hot sauce. This chili brings you a taste of the old Southwest – open prairie, a cozy fire and a cowboy strumming a tune on his guitar.
Bill's Prize-Winning World Best Chili – Made with lean ground chuck, lean ground pork, lean beef chuck, onions, tomato sauce, powdered mole (mo-lay), hot sauce and spices. This amazing chili recipe is definitely for the true chili connoisseur.
Chili's Restaurant Southwest Chicken Chili – Made with navy beans, kidney beans, chicken breast, tomatillos, jalapeño pepper, green pepper, onions, lime juice, and chili spices. If you' ‘ve ever enjoyed this dish at Chili's restaurant and wondered how they make it. Now you know.
Down Home Crockpot Chili – Made with kidney beans, ground beef, garlic, tomatoes, cayenne pepper, chili seasoning, and spices. A savory slow-cooker chili recipe with a delicious homemade flavor.
Texas Beer Chili – Made with ground beef, pinto beans, tomato sauce, tomatoes, beer, onion, and spices. A simple yet hearty chili to enjoy with thick slices of toasted garlic bread or tortilla chips.
Wendy's Chili – Made with ground beef, kidney beans, onion soup, tomato paste, spices. I love Wendy's chili. Eat this when you have a cold – it' ll make you feel better.
White Bean Chili – Made with chicken, white beans, pepper jack cheese, and mild salsa. A great chili recipe to make when you' re in a hurry to eat.
Best Cincinnati Chili – Made with ground beef, tomato sauce, garlic, Worcestershire sauce, cinnamon, allspice, and chocolate. Cincinnati is famous for this sweet and spicy salsa. Serve it over spaghetti noodles with sprinkled cheese on top – yum!
Uncle Jim's Award-Winning Vegetable Chili – Made with pinto beans, kidney beans, black beans, garbanzo beans, corn, zucchini, jalapeño chilies, onions, green peppers, carrots, and spices. Who needs meat when you can enjoy this hearty vegetarian chili instead? Sprinkle some grated cheddar cheese on top to make it extra special.
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The last couple weeks I’ve grilled up some great Primal+keto meat dishes: 
