Tropical Tuna Bowl

I was a little bit inspired by a seared ahi tuna sushi bowl by PaleOMG to create this. I didn't have sushi grade tuna and some of the other ingredients she uses, but I did have regular tuna and some of those small yellow mangos (which are the best btw, don't buy the big ones). They only come into season for a short time and I buy as many as we'll eat while they're around. So, here we have a tropical tuna bowl, which is high protein, low carb, and super tasty.

tropical-tuna-bowl-gluten-free-paleo

Ingredients for two servings

1. 2 frozen tuna steaks, the pink ones in the bag in the freezer
2. 1 avocado
3. 1 small yellow mango
4. 1 head of cauliflower, riced
5. Your favorite green salsa
6. 2 scallions
7. Cilantro
8. 1 lime
9. Sriracha, Franks, or your fave hot sauce
10. Salt, pepper, garlic powder, cayenne

Directions

1. Rice your cauliflower in a food processor, put it in a microwave safe bowl to steam while you do some other things.
2. Heat a pan to medium-high heat with a tablespoon or two of coconut oil
3. Take your frozen tuna steaks out of the packaging, rinse them, and season liberally with the spices.
4. When your pan is hot, put the tuna steaks on and let them sizzle on one side while you...
5. Chop your mango, avocado, scallions, and cilantro. The yellow mangos are easier to cut than the green ones, and all you have to do is stand the mango up, and slice close to the middle down one side of the mango. Take that piece and cut it into narrow strips, maybe 1/2 inch wide, then cut across that slice but not through the skin to make cubes. Now run your knife between the skin and the flesh. Repeat for the other side of the mango and the remove any remaining skin and trim or eat what you can from the pit. 
6. After a couple minutes, flip the steaks and turn the heat down a little. I like my mine medium rare, so if they're frozen, a few minutes on each side so they're browned on the outside makes them perfect.
7. When all your things are ready, spoon cauliflower rice into two bowls, top with the tuna steak, and all your toppings to your liking.
8. And DO NOT FORGET the squeeze of lime! A little lime zest would be amazing too! I always forget the lime until we're halfway through with our bowls. 

Enjoy!

I usually cook a few extra veggies as a side for this dish because it is low cal. Recently we've been loving parsnip fries. Just peel and chop a few parsnips into strips, toss with oil and fresh herbs (parsley, chives, and sage or thyme are my faves), salt, pepper, and garlic powder, and bake at 405 till they're browned while you're cooking the rest of your meal. I like to throw more fresh herbs and a drizzle of oil on when they're done baking for extra flavor. So good!

Moroccan Meatbals

So I just finished making one of my favorite recipes of all time. It's a meatball recipe that is loaded with flavor and perfect for people who: are on a paleo diet, like meat, need an appetizer, want to build muscle (hello bikini bod!), want to impress their husband/friends/boyfriend/parents/neighbors... It's perfect for everything basically.

Behold: Moroccan Meatballs!

paleo-moroccan-meatballs

Full disclosure, the recipe was adapted from theclothesmakethegirl.com

Ingredients

Meatballs:
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon ras al hanout spice mix (recipe below)
2 pounds ground beef (or lamb if you like lamb)

Sauce:
1 tablespoon coconut oil
1 medium onions, diced 
2 garlic cloves, crushed (about 2 teaspoons)
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon ras al hanout mix (recipe below)
2 cups diced tomatoes
1 1/2 - 2.5 cups water
2/3 cup tomato paste
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
garnish: 1/4 cup roasted pistachios, chopped

Directions:

1. Heat the oil in a large, deep skillet or pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic and spices, saute until fragrant, about 30 seconds. Add the chopped tomatoes to the pan and stir about 1 minute. Add the water, tomato paste, and parsley, mixing to dissolve the tomato paste.
2. Bring the sauce to a simmer while you prepare the meatballs. 
3.  In a large mixing bowl, combine the parsley and spices. With your hands, crumble the lamb into the bowl and knead until all of the ingredients are incorporated.
4. As you roll meatballs, approximately a tablespoon per meatball, drop them into the sauce.
5. When all the meatballs are in the sauce, cook on medium for about 30 minutes until the sauce has thickened and the meatballs are done.

Serve over rice, "cauliflower rice", pasta or spaghetti squash, and sprinkle each serving with a few teaspoons of chopped pistachios and fresh parsley. Or enjoy them by themselves as an appetizer!

Ras Al Hanout Spice Blend

2 (level) teaspoons salt
2 (heaping) teaspoons cumin
2 (level) teaspoons ginger
2 (conservative) teaspoons black pepper
1 1/2 teaspoons cinnamon
1 teaspoon coriander
1 teaspoon cayenne pepper
1 teaspoon allspice
1/2 teaspoon cloves
1/4 (slightly rounded) teaspoon nutmeg
1 teaspoon paprika (smoked or sweet)
optional: 1 teaspoon saffron threads (I never use this)

Hope you enjoy!