Fickle Tummy Peppermint Tea

With the holidays fast approaching, the season of overindulging, I know I do, and I pay for it, but I created the perfect to tea to calm the angry gut. My digestive system a daily discussion in our house because I have IBS-C. I have been on various prescription medications for it over the past 20 years. However, they work for maybe six months, and the side effects are unpleasant. For me, peppermint oil capsules and tea make a more positive impact with zero side effects. I have an IBS recipe I will share soon.

Peppermint is a go-to for digestive discomfort, nausea, gas & bloating. Spearmint holds the same properties but adds a bit of sweetness. Milk Thistle loves to help and protect the liver. The liver is an essential organ that takes a beating by what we consume daily, especially during the holidays. Orange Peel relieves heartburn, and we all know that feeling after consuming Great Aunt Thelma's rum chocolate fruitcake.

I use a tablespoon for each herb but only add a smidge of the orange peel. I also add dried stevia for a bit more sweetness — not the stevia you find on the shelves but the herb itself. Trust me; you don't need much. I mix the herbs in a bowl and add them to a tea bag. Steep for 6-8 minutes. My mom prefers to add coconut creamer to her tea. So Delicious makes an excellent vanilla coconut creamer, which I enjoy.

If I am experiencing an IBS flareup, I sip this tea 2-3 times a day. My tantrum tummy settles within a day or so.

I also like to add Collagen Peptides to my tea as it reduces digestive inflammation and regulates acid secretions.

I promise you can't taste it.

When you purchase dried herbs for teas, make sure they aren’t a mass company and take care of their plants without chemicals. If I don’t dry my own, I research who I purchase from. Frontier CO-OP is great. Also, I order from a couple of lovely ladies from Etsy:

MountainMausRemedies

TAMETHESPIRIT




Dairy & Soy-Free Garden Ranch Dressing & Primal Palate Review

Ingredients

1 cup of light tasting olive oil

1 egg

1 tsp lemon juice

1 tsp spicy brown mustard

Pink salt & ground peppercorns or Super Gyro from Primal Palate

Full fat coconut milk (top white layer)

1 packet Garden Ranch Mix from Primal Palate

Instructions

In a blender add 1/4 of the oil, egg yolk, mustard, lemon juice, and seasonings. Keep blender on low. If it’s too fast, the whole thing will break once you start to add the rest of the oil. Blend until it begins to thicken. Don’t shut off the blender. Open the circular part of the lid at the top of the blender and slowly pour in the rest of the oil.

Once blended in shut off the blender and stir.

The next part is the creation of the dressing. Open the can of coconut milk. On top there will be a thick layer of white, spoon out half of the white. Some of the liquid underneath make seep out, and that’s okay. Add it to your mayonnaise. You will not use the entire packet of ranch mix. I sprinkle it in until it covers the top of my mayonnaise and coconut milk in the blender. I also add a dash more of salt and pepper. Blend on low to medium until all is mixed thoroughly.

Everyone’s palettes are different, and I always encourage to taste as you go. Also, if you prefer a looser ranch add a bit of the liquid from the coconut milk. This method allows you to gauge and create your take on this recipe.

How did I come upon Primal Palate?

I was searching for Low FODMAP seasonings, and their company was the first to come up. Also, all seasonings are soy-free. There are seasoning out there that contain soy or natural flavors, which is scary because the FDA doesn't recognize soy as a threat; therefore, companies do not need to list possible food allergies.

Photos from their website

The only issue with Primal Palate is once you try out a set of their seasonings you'll keep purchasing more and more. They are awesome! I've never used a seasoning I didn't love. Super Gyro, Garlic & Herb, and Curry Powder. You can purchase them in bundles; I usually do the create your own bundle. You can also order them individually through Amazon. Every seasoning is fresh and fragrant, and I trust their product 100%.

On their website, they have recipes for autoimmune protocol and free of FODMAP's.

I highly encourage you to give them a try.

The Primal Palate

Products used in this recipe



Herb of the Week - Holy (Tulsi) Basil - Infused Water

What is Holy Basil?

Its origin is India and is viewed as sacred, especially for the goddess Lakshmi. When planted near the front door, one seeks positive spiritual energy and blessings. I’m not one to mess with ancient juju; therefore, mine is potted and placed right at my front door. Plus, my Holy Basil loves the Florida morning sun and has thrived in its location.

Holy Basil Benefits: anti-inflammatory, fever reducer, antispasmodic, lowers blood-sugar levels, brings spiritual calmness, lowers blood pressure, and aids in respiratory issues.

Holy Basil is sweet with a minty undertone which is perfect for infused water.

A few slices of cucumber, lemon, tulsi basil, & mint.

Refreshing.

Purifying.

Cleansing.

I also add Holy Basil to my pesto’s, teas, and pink salt mixes. Its versatile nature is why she is one of my favorite herbs. I’ve watched her grow from a little one and to be part of such an elemental process is a blessing for me.



Mortar and Pestle Blackberry Basil Jam

I use my mortar & pestle frequently — one of the best items I’ve ever purchased. The organic nature of it all brings life and flavor to everything. I enjoyed jam and grew up on it, but with my food allergies and digestive issues, I prefer to create a small batch at home. This jam is refreshing, not overly sweet, and contains three ingredients. Plus, I get to use my own Basil darlings (Sweet & Tulsi).

Ingredients:

6 fresh blackberries

2 leaves fresh basil

A squeeze of lemon

Directions:

This small batch was perfect for two pieces of toast. My husband likes butter on his toast as well. This jam with peanut putter is beyond delicious. The combination is quite universal. You can make a bigger batch a refrigerate it.

In the mortar & pestle add ingredients, grind them well, and to a consistency you favor.

The beautiful deep purple and aroma of minty sweet are everything summer.

Great topping for pancakes or waffles. It’s a great balance between sweet and savory.

Below is the mortar and pestle I use.



PB&J Smoothie

This smoothie recipe is simple and fast.

Most protein powders are a no-no for me; peanut butter is my preference. As is frozen fruit, no chunks of ice and I love a nice chilled smoothie after a workout or morning walk in the warm Florida sun.

I grew up on peanut butter and jelly, and this smoothie takes me back. It’s delicious and satisfying. Nothing fancy, plus its soy and dairy free.

Ingredients

1 cup coconut unsweetened milk

Frozen mixed berries (Simply Balanced Cherries & Berries Fruit Blend from Target is my favorite)

A spoonful of chunky peanut butter (Smucker's Natural Peanut Butter Chunky)

Local honey

Directions

Combine coconut milk, berries (I pour in about a cup), peanut butter, and honey. I drizzle the honey on top. It doesn’t need a lot.

Blend on low. Stop. Stir. Taste.

At this point, determine if you’d like more peanut butter or honey. My husband prefers a bit more peanut butter, for his, I add two spoonfuls.

And you’re done.

The cold, the sweet & salty, and the texture are lovely!




Mint To Be Winetini

Summer is right around the corner and this refreshing winetini is perfect for those warm nights on the deck or beach getaways.

Fresh & crisp.

1 part Ketel One Botanical Cucumber & Mint
2 parts Sauvignon Blanc or Dry Riesling 
Squeeze in 1/4 of fresh lemon juice

Shake

Shake

Shake

Pour

You could rim the glass with pink salt, but that's optional.

Add fresh mint and lemon for garnish.

Products used in this recipe


Pesto Mayo

To say my family is obsessed with this condiment is an understatement. Even my folks love it, and they are quite linear with their food choices.

For someone with a soy allergy and other food sensitivities, pesto and mayonnaise can be a challenge to purchase on the shelf of a grocery store. However, making mayo and pesto at home doesn’t have to be a daunting task.

My version of pesto is different. No cheese. No nuts. Which I can have neither of but this version is delicious and has full on flavor. My mayo recipe is simple, fast, and tangy. Blend them, and well, it’s become a staple in our house.

At times I use my pestle and mortar to make the pesto but this recipe we are doing it the less arm workout way.

Ingredients for the mayo:

1 cup light tasting olive oil or garlic infused olive oil

1 free range egg

1 tsp spicy brown mustard

1 tbsp lemon juice

1 to 1 1/2 tsp all-seasons salt (Simply Organic can be found at Publix and Amazon) or you can use pink salt and ground peppercorns.

*seasonings are personal. Start with 1 and add after you blend if you so desire. Adding is easier than taking away*

Directions

In a blender add 1/4 of the oil, egg yolk, mustard, lemon juice, and seasonings. Keep blender on low. If it’s too fast, the whole thing will break once you start to add the rest of the oil. Blend until it begins to thicken. Don’t shut off the blender. Open the circular part of the lid at the top of the blender and slowly pour in the rest of the oil.

Once blended in shut off the blender and stir. This is the time to add more seasonings. Keep in mind the taste will increase over a resting period in the refrigerator. I usually wait 12 to 24 hours before use.

Ingredients for the pesto:

Fresh basil

Two cloves of garlic, minced

1/4 to 1/3 cup extra light olive oil (you can use a bit less if using it immediately in the mayo)

A few mint leaves

1 sage leaf

1/4 of a lemon

Dash of pink salt and crushed peppercorns

Teaspoon of Primal Palate Amore seasoning or any Italian seasoning

Directions

In the food chopper, I have the KitchenAid 3.5-Cup Food Chopper, fill to top with basil leaves and a few mint leaves. Add garlic and seasonings. Blend. After I dry mix, I use a spoon and scrape the mixture back into the middle. I found this method blends better especially if some of the basil and mint leaves don't thoroughly chop up. 

Add the olive oil and lemon (watch out for the seeds). Chop again.

Please taste. I can't emphasize enough to taste as you cook. Everyone's palates differ. Some prefer garlic. Others salt. 

I tend to go lighter with the seasonings because you can always add, but you can't take away.

When ready mix the two together in a bowl. Here is where it is up to how much of each you desire. If you want it for just a sandwich or wrap mix together a small batch, that way the both remain separate and can be used for other dishes.

This recipe is an allergy friendly recipe. One you can involve the kids, especially when you can use your own homegrown herbs. As a veteran homeschool mama, this is a great lesson as well and teaches them how to make food on their own.

Products used in this recipe:

Balm For The Soul Tea

Before my hysterectomy, I had Adenomyosis which is a is a condition in which the inner lining of the uterus (the endometrium) breaks through the muscle wall of the uterus. Adenomyosis causes extreme menstrual cramps, lower abdominal pressure, and bloating before menstrual periods and can result in heavy periods. This is a painful condition and would trigger IBS symptoms.

During my herbalist training, I learned much about different herbs that would aid in relief. I created different teas to calm my symptoms as much as possible. The four dried herbs I found the most significant help was red clover, burdock, lavender, and yarrow.

Red Clover - Delicate & sweet, studies have shown it lowers cholesterol, helps with indigestion, hot flashes, and PMS.

Burdock - The root has a distinctive smell and is known to boost the immune system, lower blood pressure, heal a damaged liver, and detox the blood.

Lavender - Studies show the herb aids in digestive distress, nausea, and stomach cramps. It is an antispasmodic and reduces gas and bloating.

Yarrow (a favorite of mine)- This is an anti-inflammatory, reliefs menstrual cramps and pain, heals, detoxes, and lessens stomach pain, gas, and diarrhea.

All that is stated above is from my studies. Holistic medicine is portrayed as false, but many disagree myself included. I have witnessed the aid with herbs and oils. As a society, we are all for taking many pills, and some are needed to survive but we never honestly ask questions. We are willing to take on the side effects which could lead to more problems. But when I mention holistic healing, I’m bombarded with skepticism and negativity. I was on many medications in the past for my IBS, Pelvic Adhesive Disease, anxiety, and depression. Once I began my herbalist journey, my mind changed immediately. When I have an IBS flare-up, this is the first thing I make. The lovely aroma alone calms me down.

This beautiful and healing tea brings comfort, relief, and solace. I make a medium size batch that fills a mason jar. Equal parts of the above herbs. Mix. A little goes a long way. I use a stainless steel mesh tea infuser strainer. Amazon carries various tea steepers. Steep for 10-15 minutes. Lemon or honey is optional.

I purchase my herbs from Tame The Spirit on Etsy and Lavender Life Company. Both businesses are trustworthy, reliable, and have excellent herbs.

This is not medical advice. Please check with a physician if you are pregnant, breastfeeding, or have any other serious medical conditions.

Products used in this recipe



Rum Sugar Cookies

I don’t always bake cookies but when I do booze is involved.

A little for me, a little for the cookies.

These cookies didn’t last long in the house. They do crisp up as they set. If you want a chewier cookie, lower the white sugar measurement by 1/2 cup and raise the brown sugar measurement by 1/2 a cup. White sugar creates a crisper cookie which is what my family prefers.

Ingredients

1 cup brown sugar

1/2 cup sugar

1 cup Soy-Free Earth Balance, softened (you can use regular butter but this is a soy and dairy-free recipe)

1 egg

3 teaspoons of rum - Kraken is the best!

2 teaspoons of pure vanilla extract - Spice Islands is all natural. No corn syrup and gluten-free

2 teaspoons baking soda

2 1/2 cups gluten-free flour (this is optional, you can use regular flour)

1/4 teaspoon salt

For rolling the dough in:

1/4 cup sugar

1/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

Directions

Preheat oven to 325. In the mixer beat and smooth together the butter and sugars until fluffy. I use the KitchenAid Flex Edge Beater attachment. Then add the egg, rum, and vanilla and mix until nice and smooth.

Change the attachment to the wire whip. Add the dry ingredients. Mix on low until all is thoroughly combined.

On parchment paper roll 1-inch dough balls through the sugar/spice mixture. Place on parchment paper lined cookie sheet about 2 inches apart. Bake for 10 minutes or until edges are a bit crisp and the center is soft but cooked through.

Products used in this recipe:

Carrot Soup - Instant Pot Ace Blender

Carrot Soup - Instant Pot Ace Blender

Photo by Gabriel Gurrola on Unsplash

Basil Me Happy

This brilliant herb blend of basil, thyme, mint, and sage brings everyday dishes to life.

Pasta.

Zoodles.

Spaghetti squash

Scrambled eggs.

Salmon.

It’s reminiscent to pesto. I added it to my scrambled eggs the other morning and fell in love.

Ingredients

Fresh basil

Fresh sage

Fresh thyme

Fresh mint

Clove of garlic

Himalayan pink salt

Black and white pepper

1 tablespoon Primal Palate - Amore seasoning (any Italian seasoning)

Instructions

In a small food chopper (I use KitchenAid 3.5 Cup Food Chopper) fill to the top basil leaves, a few thyme leaves, one sage leaf, couple of mint leaves, garlic, and seasonings. Chop. Taste. In my previous recipes, I always stress to taste as you go. This herb mix is a favorite with my boys. When I use it with noodles or veggies, I add light tasting olive oil. I add more of the Amore seasoning to the noodles or vegetables. The mix goes perfectly with scrambled eggs and toast. It saves great in the fridge.

Easy. Aromatic. Soy-Free.

Products used in this recipe

Air Fryer Purple Potato Fries

Potatoes.

Good or bad?

Which food lifestyle do they belong in?

Who. Cares.

Diet culture has deemed potatoes as bad. What I’ve learned about purple potatoes is they are higher in antioxidants than russet, Anthocyanin is a pigment that creates the purple color in the potatoes and acts as an antioxidant. High in potassium lowers blood pressure. Though smaller, they make stellar french fries. They are medium starch and add a vibrant twist to potato salad.

Today is all about the french fries. As it should be.

Ingredients

1 bag of purple potatoes

Light tasting olive oil or garlic infused oil

CampMix - salt, pepper, white pepper, garlic salt, celery salt, and garlic powder

Sometimes I add chopped fresh cilantro but its optional.

Directions

Put your potatoes in the refrigerator. They will cut easier. Skin and everything.

Cut the potatoes. I use a fry cutter, but a person can cut them with a knife. However, the fry cutter is pretty fabulous to have. I will list what we use at the end.

Preheat the air fryer to 370

In the bowl drizzle light tasting olive oil over the potatoes. Shake. Coat the fries in seasonings. Shake. Add more if desired, but it’s better to under than over season depending on your salt and spice level. You can add as you go.

Pour into the air fryer basket. Cook for about 20 minutes. Every 7-10 minutes shake the potatoes in the basket or use a spatula to move them about for an even cook. 

My son’s friends enjoyed the purple fries; it was a conversation piece.

For me who suffered from various digestive issues, the purple potatoes do not cause me distress like the russet. I also made a garlic aioli for the fries.

*Please note that all air fryers cook differently. I have an XL air fryer. Adjust as you go*

Products used in this recipe:









Dairy & Soy Free Chocolate Chip Pancakes

The best thing about cooking is the creation of a recipe and the joy it brings to my family and friends. These pancakes are fluffy and delicious. Easy but does have a few ingredients and ones that can be used with other recipes.

Ingredients:

1 1/2 cups of all-purpose flour

3 1/2 teaspoons of baking powder

1 teaspoon Himalayan pink fine salt

1 tablespoon sugar

1 1/4 coconut milk (Califia Farms Go Coconuts: coconut milk and coconut water blend)

3 tablespoons of Earth Balance Soy Free butter spread (melted)

1 egg (free range)

Nestle Toll House Allergen Free Simply Delicious Semi-Sweet Baking Chips (optional)

Directions:

In a large bowl sift together flour, baking powder, salt, and sugar. In the center of the dry ingredients add the egg, coconut milk, melted butter. Whisk until smooth. Add chocolate chips. I used somewhere between 1/2 to a 1 cup.

Heat cast iron skillet to 3. I have an electric stove therefore temps will vary. Also, you can use a griddle or frying pan, medium heat for those. I add a bit of butter in the pan. I scoop about 1/4 cup of the batter. Spread it about if you want a thinner pancake. Once the sides start to brown ever so slightly, and the mixture bubbles a bit in the center it’s time to flip. Cook until golden brown. This recipe makes between 6-8 pancakes.


Products used in this recipe:



Simple Chimichurri

Garlic. Cilantro. Red pepper. Be still my culinary heart. A little Instagram photo love below.

It’s a versatile sauce — meat, fish, or vegetables.

Ingredients

1/2 cup light tasting olive oil (garlic infused olive oil is an option)

2 cloves of garlic

1/4 red pepper

Fresh parsley

Fresh cilantro

Lemon juice (preferably fresh)

Salt & pepper

Directions

Chop 1 cup of cilantro and 1 cup of parsley. I use herb scissors to pre-cut before putting them in my food chopper.

Add garlic, red pepper, and seasonings. I go by taste with the salt and pepper. Palates are different.

Chop.

Pour in the olive oil and lemon juice. I squeeze 1/2 a lemon in.

Chop.

Taste.

Add more salt and pepper if need be.

Products used in this recipe







Air Fryer Curry Fries

Due to the popularity of my I Speak French Fries recipe here is a marvelous add to it.

I could eat curry fries everyday. Seriously. Beyond delicious.

Ingredients

3-4 russet potatoes

Light tasting olive oil or garlic infused oil

Curry powder (Primal Palate)

All-seasons salt (Simply Organic)

Directions

Put your potatoes in the refrigerator. They will cut easier. Skin and everything.

Cut the potatoes. I use a fry cutter, but a person can cut them with a knife. However, the fry cutter is pretty fabulous to have. Especially for a teenager and his friends. I will list what we use at the end.

Preheat the air fryer to 380

In the bowl drizzle light tasting olive oil over the potatoes. Shake. Coat the fries in seasonings. Shake. Add more if desired, but it’s better to under than over season depending on your salt and spice level. You can add as you go.

Pour into the air fryer basket. Cook for about 25-30 minutes. Depending on the desired crispiness. Every 7-10 minutes shake the potatoes in the basket or use a spatula to move them about for an even cook. 

Dipping the fries in curry aioli was quite euphoric.

*Please note that all air fryers cook differently. I have an XL air fryer. Adjust as you go*

Products used in this recipe:





Air Fryer Jicama Curry Fries

My two top recipes of 2018 were I Speak French Fries & Jicama What?. Not just here but on Pinterest. I decided to do both with the curry seasoning I purchase from Primal Palate. Plus, I made a curry aioli.

The above air fryer recipes for potatoes fries and jicama fries will be the same with this recipe, you are merely changing out seasonings.

These fries were teenager approved.

The jicama fries are a tinge sweeter but nothing wrong with that. Works perfect with the curry.

Ingredients

1 Jicama

Light tasting oil or garlic infused oil

Primal Palate curry powder

Simply Organic all-seasons salt

Directions

Preheat the air fryer to 385

Peel the jicama skin. I used my chef knife and cut a thin slice to create a flat surface. I found it peeled more comfortable after a bit of refrigeration. It also worked better with the french fry cutter. Again you can slice them without the fry cutter, but it's an excellent kitchen contraption to have.

In the bowl drizzle light tasting olive oil over the jicama. Shake. Cover the jicama in curry powder and all-seasons salt. Shake. Jicama soaks in the seasonings, but it’s better to season as you go than over season. Some like salty and crispy others like less salt and not full-on crispy. 

Pour into the air fryer basket. Cook for about 30 minutes. Depending on the desired crispiness. The jicama takes a bit longer. Every 7-10 minutes shake the jicama in the basket or use a spatula to move them about for an even cook. Have a taste and determine if you’d like to add more seasoning.

The jicama has more texture and bite to it but not the crunch like potato fries.

Next up will be the curry potato fries.


Products used in this recipe:










Easy Curry Aioli

Ingredients

1 cup garlic infused olive oil

1 free range egg yolk

1 tsp spicy brown mustard

1 tbsp lemon juice

1 to 1 1/2 tsp all-seasons salt (Simply Organic can be found at Publix and Amazon)

*seasonings are personal. Start with 1 and add after you blend if you so desire. Adding is easier than taking away*

1 to 1 1/2 tsp curry powder (Primal Palate)

Directions

In a blender add 1/4 of the oil, egg yolk, mustard, lemon juice, and seasonings. Keep blender on low. If it’s too fast, the whole thing will break once you start to add the rest of the oil. Blend until it begins to thicken. Don’t shut off the blender. Open the circular part of the lid at the top of the blender and slowly pour in the rest of the oil.

Once blended in shut off the blender and stir. This is the time to add more seasonings. Keep in mind the taste will increase over a resting period in the refrigerator. I usually wait 12 to 24 hours before use.

It works perfectly with salmon, jicama, and potato fries.

Sweet. Spice. Salt.


Products used in this recipe:






Ew, People Winetini

Because of the holidays.

Because of family.

Because of people.

Enough said.

Ew.

Ingredients

Ice cubes

3oz cranberry juice

2oz Peppermint Vodka

2oz dry white wine (I prefer Sauvignon Blanc or Dry Riesling)

Sugar for glass

Cranberries for garnish

Directions

Fill shaker with ice about three-fourths. Add cranberry juice, vodka, and wine. Shake.

On a two plates, pour a bit of cranberry juice on it, sugar on the other. Rim the martini glass with sugar.

Pour into the glass. Garnish with fresh cranberries.

Tart but sweet. Refreshing.

And after a couple, you won’t be bothered by 2nd cousin Joe and his excessive need to share in great detail his colonoscopy at the dinner table.

Happy Ew Holidays from The Rustic Woman!







Butternut Squash Rice

Throughout my journey of food allergies and IBS finding ways to adjust my eating lifestyle were not always easy.

Rice and I have a complicated relationship. Many have suggested cauliflower "rice" and as much as I'd love for that to work for me, it won't.

One size doesn't fit all.

We all process foods differently.

What I have found works for me in butternut squash. It's versatile. Perfect texture for different recipes. Full of magnesium. Spiraled butternut squash can be found at the local supermarket but spiraling or shreading your own is much more cost effective.

Ingredients:

1 butternut squash (You won’t use the entire squash. When I shred mine I get about 11-12 cups)

1/2 red pepper chopped

Olive oil light tasting (garlic infused oil)

Seasonings of your choice. I used Primal Palate Garlic and Herb and an organic all-season salt.

Directions:

Here is a tutorial on how to cut butternut squash. The only difference is I don’t use a peeler, I cut the skin with a knife, and for the squash to fit in the shredder I cut it in fourths the long way.

Spiral or shed the squash. I use the Presto 02970 Professional SaladShooter Electric Slicer/Shredder.

In a pan or cast iron skillet add enough oil to cover the bottom of the pan. I prefer garlic infused oil. Add about two cups of the squash and the diced red pepper. Add seasonings. On high heat stir everything together. Cover with a lid, not entirely. Allow some of the steam out. Stir every minute or so, about 3-4 minutes in drop the heat to medium-low. Sometimes I add a bit more oil and seasonings.

Taste as you go.

You will notice the squash start to break down and soften. This will only take 5-7 minutes. Don’t let it burn. It will happen quickly if not watched.

For a snack or light dinner, I will add a splash of coconut whole fat milk and curry powder for creamy, spicy rice.

But my husband is a fan of the coconut curry chicken with the butternut squash rice.

When foods are eliminated for medical purposes, it’s a frustrating process to go through. And there are days I get angry because I can’t eat certain fruits or vegetables. I can’t grab a Peppermint Patty or a slice of pizza. Or go out to eat any restaurant I want.

I try to create solutions. Not just for me but for others.

Products used in this recipe:




Cilantro Lime Fish Tacos

When I first met my husband, he wooed me with tacos. He knew the path to my heart.

Fish tacos have become my top choice. White flaky fish such as wild caught cod. I have used halibut in the past. A bit spendy but worth it.

We love spicy, and I don’t hold back when I make fish tacos. If you favor a milder taco, you can eliminate the jalapeño. I can’t tolerate corn, and most flour tortillas contain soybean oil; therefore, we use fresh romaine. Works just as well, even the crunch is there. Healthy fats from the fish and avocado are great for the body.

This recipe is easy and quick. Let’s get to it!

Ingredients


1 lb wild caught cod fillet

1 tsp light tasting olive oil or garlic infused olive oil

3 cloves of garlic

1/2 - 1 jalapeno pepper, slice, remove seeds for less heat

1 chopped poblano

1 chopped red pepper

1/2 cup of fresh cilantro

2 limes

Salt and pepper or CampMIX to taste

1-2 avocados, sliced

Directions

In a food processor add garlic, jalapeño, red pepper, poblano, cilantro, salt and pepper, and squeeze of lime. Your chops and slices don’t need to be perfect because they are all going in the food processor, they just need to fit. Once chopped put them to the side.

In a skillet, I use cast iron, heat olive oil. Add fish. Sprinkle on salt and pepper. Squeeze half a lime on the fillet. Cook fish on near high heat.

Cook the fish until it’s flaking and falling apart. I add the pepper/cilantro mixture and another squeeze of lime. Sauté over medium heat for 5-7 minutes. Mix everything well. Taste. Season or add more lime.

The aroma of garlic and spices is intoxicating. Add avocado slices and/or Jalapeño or a green chili sauce/salsa. Avocado smash would also work. I posted the quick recipe on my Instagram and Facebook page.

Messy and delicious! Enjoy!

Products used in this recipe