Fish Taco Salad

One of my favorite meals is fish tacos. There is a local restaurant that has pretty good ones, but the best was definitely down in Galveston, Texas. Nothing like eating fish tacos as you overlook the Gulf of Mexico!

With my limited diet now, it is really easy to get into a rut of making the same two or three dishes every day. At least it is easy for me to do that because I don’t mind eating the same thing several times a week, and it saves me from having to find another recipe with acceptable ingredients.

But last night as I pulled some tilipia fillets out of the fridge, I decided to do something adventurous. After looking through some recipes for inspiration, I settled on trying my own fish tacos.

Since I haven’t found a tortilla or tortilla substitute that works for me, my fish tacos would become a fish taco salad, which works out better for my ketosis diet anyways!

There are three elements to this meal: the fish, the salad, and the salsa.

I made the salsa first so there’d be time for the flavors to meld. This is not a traditional tomato based salsa. The primary ingredients are: peaches, corn, celery, onion. All these items were finely diced (besides the corn). This is what I happened to have on-hand, but you could certainly experiment with other veggies or fruit, such as mangoes or peppers. I added a little olive oil and lemon juice to give it more of a salsa consistency. For seasoning I put in salt, pepper, chili powder, and garlic salt.

For the fish, I decided to just bake it. I put the fillets in a pan with a little lemon juice and butter. I sprinkled the fish with salt, pepper, and chili powder and baked it at 400 deg for 10 minutes. It ended up with a lot of extra liquid in the pan. On the good side, the fish was very moist! However, for my salad I wanted the fish to be on the drier side, so it didn’t get soggy. I drained the excess liquid, shredded the fillets, and put it back in the oven for another 5 minutes. So next time I might not put so much butter or lemon juice on it.

For the salad, I shredded some greens, drizzled the salad with olive oil, and sprinkled some salt and pepper on it.

When the fish was done, I placed it on the lettuce and then added the salsa.

This was definitely one of my all-time favorite meals. The spice was nicely balanced by the sweetness of the corn and peaches. It was very satisfying, and yet not heavy. You could easily scale this up for a larger group or offer several options (fish or chicken, tomato salsa or peach salsa, etc…) for a unique buffet meal.

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Clean Snack!

After finding out that I have quite a few severe food allergies, my diet has been pretty limited. I am also trying to loosely follow a ketosis diet because I’ve discovered I feel better when I really reduce my carb intake.

So…this doesn’t leave a lot of options for sweet or easy snacks! But this week I experimented with homemade peppermint patties, and these delicious morsels of goodness are staying in my diet!

The peppermint filling has melted coconut oil, finely shredded coconut, a tablespoon of honey, and about a teaspoon of peppermint extract.

It took some time to find the right consistency. It also helped to put the mixture in the fridge for 5-10 minutes to thicken it up. I used a teaspoon measuring spoon to form each patty. By the end it was warming up and harder to form, but everything held surprisingly well.  After making each of the patties, I melted some dark chocolate and a tablespoon of butter. I also added about 1/2 teaspoon of peppermint extract to the chocolate. When it was melted, I just dropped a dollop onto each of the patties. Again, I was pleasantly pleased by how the chocolate stayed in place and did not make an enormous mess.

I then put the patties in the fridge to harden. I sampled them about 30 minutes later. Über delicious! There is very little extra sweetener, and these snacks are full of healthy fats.

The only possible drawback is that they’ll melt quickly, so it would not be a good snack to take anywhere. But easy to grab one from the fridge on your way out the door!

Sweet Potato Truffle Balls

With the holiday season upon us, I am excited to try some healthier treats. My first experiment was with Sweet Potato Truffle Balls. These are for my family’s Christmas tree trimming party tomorrow. I wanted to make sure there’d be enough for the gaggle, so I avoided any recipes with a lot of nuts or nut butters because that gets pretty expensive. I still haven’t had my fill of fall flavors, and the idea of sweet potatoes as the base for these “truffles” sounded pretty good! There’s a cookie recipe I want to try out, but since I didn’t have time to make anything until 9.30 tonight, I figured I should go simple.

My truffle batter is chilling in the fridge right now, I’ll finish it tonight or tomorrow morning. I improvised by adding raisins and chocolate chips too. I’ll also be rolling them in the shredded coconut as suggested by the recipe. I played around with the sweeteners, and used a combination of agave nectar, honey, and maple syrup. 

Update: I just checked on the truffles, and after over half an hour in the fridge, it hasn’t solidified at all. I have this bad habit of not tasting food while I make it (a habit which makes no sense, I admit) so I sampled the dough. It lacked some sweetness, and just had a strong sweet potato flavor. So I added a bit more honey. I also decided to put the shredded coconut into the batter. I’m not sure why, it was just an impulsive intuition I guess, haha.

Anyways…I am hopeful that they’ll turn out to be at least tolerable! I’ll update with pictures tomorrow!

Update 2: My sister was kind enough to take pictures as I making the truffles, but my WordPress phone app isn’t cooperating, so I can’t upload photos. So…final verdict: Eh.

They were okay, but not that compelling. I felt like the sweet potato taste was too strong, and not sweet enough. I’d be interested to try with homemade sweet potato puree, to see if there’s an improvement. But I probably wouldn’t make them again. :-/