Salad Tilapia with Bacon Oregano Dressing

OK nothing too special about tossing a piece of fresh tilapia over some salad greens with a few almonds, but that's not the key item here: it's the dressing. It's a Bacon-Oregano 'creamy' dressing. It's very easy to make. Simply combine olive oil and coconut milk (if you "do" dairy then you could add heavy cream, hopefully from grassfed cows). Then add some fresh ground pepper, a dash of salt, a sprinkle or two of Old Bay seasoning, chopped warm bacon and chopped fresh oregano. Oregano is very easy to grow in an herb garden and is loaded with anti-oxidants! If you like your dressings spicy add some cayenne.

Enjoy!

Wild salmon and Brussel sprouts

Too easy not to post.

Enjoy!

Meatballs and "The World's Best Broccoli!"

Meatballs: Free-range, grass fed beef (1lb) mixed with 1-2 Tbs olive oil, 1 large egg, crushed/finely chopped fresh garlic (2 cloves), finely chopped onion (1/4-1/3 cup), Italian seasoning, and freshly chopped oregano. Mix well with hands and roll into 1.5-2 inch (diameter) meatballs. Heat on all sides, until cooked through in a pan with melted butter.

World's Best Broccoli: This is a recipe that was shared with me and so I am sharing it here and I have to say, it is pretty good! Place fresh broccoli florets on a cookie sheet. Drizzle with olive oil, top with crushed/finely chopped garlic cloves (2-4 cloves, we used 3), salt and ground pepper to season. Bake in oven at 400 degrees F for about 15-25 minutes. It's done when the tips of the broccoli appear brownish.

Enjoy!

PS: Leftover meatballs make a great addition to breakfast the next morning! :-)

Roast beef and Egg salad

Grill some onions and fresh seasonal squashes. Then atop a bed of mixed salad greens throw the grilled vege, sliced hard-boiled egg, and rolled roast beef slices. You could dress this salad with olive oil (& vinegar if you do vinegar) or for a creamy salad dressing mix 1 raw egg with copious amounts of olive oil and spices (think salt, ground peppercorns, basil, etc). Blend until desired thickness. (can also use some coconut milk to fatten it up!)

Enjoy!

Salmon, Eggs, and Salad

Wonderful breakfast of pan-seared wild caught Atlantic salmon, 2 eggs, and a small side salad. Oh, and some green tea to top it off. Everything is seasoned fairly bland: a little salt and pepper on the salmon, cooked in butter and olive oil and garlic powder on the salad.

Enjoy!

Steak, Eggs & 6 grams of Carbohydrates!

Steak: Leftover filet mignon, cooked medium rare, as last nights dinner - it makes for a wonderful accompaniment to breakfast.

Egg Scramble: whisk together 2-4 eggs (I used 2 eggs + an egg white). If you want to add a little sweetness to your eggs add a splash of coconut milk, seriously, it's actually pretty good.

Serve with a side of steamed spinach.

Pork tenderloin with peach-tomato salsa and okra

This one is not only tasty but quite filling. First, start with a nice salad that included tommy toe tomatoes and avocado. Then grill a pork tenderloin until 160 degree in the center. Let stand for about 5 minutes after removing from the grill. I seasoned the tenderloin with olive oil, sea salt, ground pepper, and some garlic pepper seasoning. I also cooked with apple slices laid over the top. Apple and pork go together very well and the sweetness of the apples seeps out into the flesh of the pork making it very nice on the palette. I steamed my okra slices. I just like okra, but you could use any old vege you like. For the salsa, dice two very ripe peaches (no need to skin them, it's good for ya!), dice three roma tomatoes, finely dice 1/2 jalapeno pepper (can use more or less depending on how spicy you like things), dice a 1/4-1/2 sweet onion. Stir in 1-2 tbs of olive oil (or your favorite other good oil, e.g. coconut oil, grapeseed oil, etc), some whit balsamic vinegar (can also use the dark stuff, just add a few splashes). Stir in some cilantro and about 1 tbs of agave nectar. Taste. If you want it to be sweeter I suggest adding a 1-2 teaspoons of fresh raw honey or more agave. If you think you'd prefer it more savory add a few turns of sea salt and fresh ground pepper. Serve with peach-tomato salsa atop slices of the pork tenderloin. Voila!

Enjoy!

PS: Best if salsa is made several hours before serving and refrigerated. This will help the flavors to mend together and also give you the opportunity to re-season at the last minute if you feel it's missing something.