I am a huge fan of the Paleo blogosphere, and since I am trying to recommit myself to strict Paleo, as well as exercise, I have been bouncing around the net, trying to find new recipes and things to experiment with. Today I am making 5-Spice Slow-Cooker Pork Ribs, although I am quite frustrated about all of the time I took going through EarthFare to get coconut aminos, only to arrive back home with a bunch of other stuff – coconut aminos were not in my bag, because I forgot all about them. I ended up using soy sauce (gasp) in the ribs…. my shame is tremendous.
The reason why I forgot the coconut aminos is because I became excited about trying another recipe I found – coconut butter. As I was telling a friend, think peanut butter without the peanuts. I am not all that crazy about almonds, so almond butter isn’t all that appealing to me. There seems to be a bitter aftertaste with almonds that I don’t like, and that aftertaste is a lot more noticeable in almond butter. But I am a HUGE fan of coconut, and when I found the coconut butter recipe and realized how simple it is, I HAD to try it.
Let me just say that I haven’t been able to stay away from the stuff since I made it last night. I am probably going to have to get something better to make it with than my cheapy little food processor, though, because I had to add a lot more coconut oil to get it to paste up than the recipe calls for. Plus, I think I made the crunchy version because my little food processor didn’t do a great job. However, what I did end up with came out quite tasty and I may have to stop by the store to get some more coconut very soon!
So this morning I had baked salmon with dill (very yummy) and broccoli for breakfast. My teenage daughter, in an effort to be helpful since I have been in bed all day resting my ankle, fixed me eggs and bacon for lunch. How could I say no to her? She was being so helpful all day, so I ate the eggs and bacon. I was hungry all afternoon, but it was okay. For dinner I fixed flounder. I had found a recipe on some website that I had to modify, but it came out very well.
Here is what I did:
2 Tbsp coconut oil
2 tsp dill weed
four flounder fillets
First you melt the coconut oil on medium heat in a skillet, and when it is all melted you add the dill weed. While the dill weed is flavoring the oil, apply the juice from the lemon to the flounder fillets (I squeezed the juice all over the fillets and let them sit in the juice while the oil was melting). After the oil is hot and the flounder has sat in the juice for a bit, put the flounder in the skillet and cook on both sides until the fish can be flaked with a fork (I don’t know how to tell you how long to cook it – I don’t time it, I just watch for it to get that “flaking” texture). After you have cooked all of the fillets, add some more coconut oil to the skillet and put the sliced almonds into the oil for a couple of minutes. After that, put the almonds on top of the flounder and serve.
I’m not sure that my boyfriend was crazy about the almonds on the fish, but he did say that it was good.
I also had an artichoke with my dinner. I’d never had one before, but I can assure you that I will probably be having another one in the near future. I got another butternut squash while I was at the store, so that will probably be my dessert tonight. I need something sweet!