A Bright Balance

The perfect recipe for a balanced life!


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Seafood Gumbo

Seafood Gumbo

(This recipe serves 6-8 people)

Ingredients:

  • 1-2 large onions (diced)
  • 2-3 whole garlic cloves (finely diced)
  • 2 bell peppers (diced)
  • 1 mild chili pepper (finely diced)
  • 1 package fresh mushrooms (sliced)
  • 1 tbsp extra virgin olive oil
  • 2 large fresh tomatoes (diced)
  • ½ box chicken, seafood, or vegetable stock
  • ¼ cup fresh basil
  • Salt & pepper
  • ½ bottle of your favorite white wine
  • 1 lb raw Prince Edward Island mussels
  • 1 lb raw scallops
  • 1 lb jumbo shrimp
  • 2 large haddock fillets
  • 3 large zucchinis (sliced into noodles on mandolin)

 

 Directions:

  • In a large stock pot on medium heat, sauté the onions, garlic, bell peppers, and mushrooms with olive oil and salt and pepper for about 15 minutes or until the vegetables become tender and translucent.
  • Thoroughly rinse all of the seafood in cool water.  If any of the mussels are already open before cooking, discard them.  The closed ones will open during the cooking process.
  • Pan sear the haddock filets with 1 tbsp olive oil and salt and pepper in a shallow frying pan.  Sear on each side for about 5 minutes.
  • Add the mussels, scallops, shrimp, and haddock fillets to the large stock pot and pour in the chicken/seafood/vegetable stock and white wine.  Cover the pot and let cook for about 8-10 minutes or until the seafood is cooked through.  Remove the lid and stir to ensure that all the ingredients are combined.  The haddock fillets will flake into chunks throughout the gumbo.  Add the diced tomatoes and salt and pepper to taste.
  • Pour servings of the seafood gumbo onto the shredded zucchini noodles in a bowl and top with freshly chopped basil.
  • Serve immediately and enjoy!

 

Download a PDF of this recipe here!

Seafood Gumbo

 

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Peel ‘N Eat Grilled Coconut Shrimp

Grilled Coconut Shrimp

(The perfect appetizer –you can’t just have one!)

 

Ingredients:

  • 1-2 lbs raw jumbo shrimp (deveined, shell-on)
  • 2 tbsp of Extra Virgin Olive Oil
  • ¼ cup fresh lemon juice
  • 1 can full fat coconut milk
  • 1 tsp garlic powder
  • 1 tbsp dried basil
  • Salt & pepper

 

Directions:

  • In a large mixing bowl, place all ingredients and mix well ensuring that all of the shrimp is fully coated.  Cover with tin foil or plastic wrap and let marinate in the fridge for at least one hour. (The more time the better!)
  • When ready, slide the shrimp onto kabobs.  (I use metal ones so I don’t have to worry about the wood kabobs burning.)
  • Fire up the grill!  Heat to about 300°-350° and place the shrimp kabobs evenly on the grill.  Let cook for about 3-4 minutes on each side.  (When they are bright pink in color, they are done!)
  • When they are done, use a fork to remove the shrimp from the kabobs into a large bowl or onto a serving platter.
  • Enjoy! Your guests will absolutely love these!

Download a PDF of this recipe here!

Grilled Coconut Shrimp


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Fish Tacos!

Fish Tacos     Fish Tacos Lettuce

(This recipe serves about 4-5 people)

Ingredients:

  • 2 lbs of white fish (preferably cod or tilapia, haddock tends to be too flaky but it will work)
  • 1/4 cup of unsweetened shredded coconut
  • 1/4 cup almond meal
  • Egg wash (about 2-3 eggs)
  • Coconut oil (about a tablespoon or enough to coat the frying pan)
  • Salt & pepper
  • Others spices for flavor depending on the flare you want (cayenne, herbs, garlic, etc.)
  • Lettuce OR gluten free tortillas

 

Directions:

  • Crack the eggs into a bowl and whisk together.  In another shallow bowl, combine the shredded coconut, almond meal, and spices.
  • Slice the raw fish into taco sized portions (about 1” x 3” to 4”)
  • Dip the fish in the egg wash and then roll in the coconut, almond meal, and spice mixture.
  • In a frying pan, heat the coconut oil on medium-high heat.
  • Place the coated fish into the frying pan and cook on each side for about 3 minutes or until golden brown.
  • The fish is ready to serve with your tacos!!!

 

Top your tacos with our Mexican Cabbage and Avocado Slaw and our Paleo Spicy Mayo!

Build your taco!

  • Take the lettuce or gluten free tortilla and put the fish in the center.
  • Add some of the slaw on top and then a dollop of spicy mayo.
  • Add shredded cheddar cheese for a primal dish!
  • Enjoy!

Download a PDF of this recipe here!

Fish Tacos


 

Mexican Cabbage and Avocado Slaw

Mexican Slaw

Put this on top of fish tacos or any Mexican style dish!

Ingredients:

  • 1 bag of the broccoli slaw (you can buy this in the produce section of the grocery store already prepped)
  • ½ jar of jalapeños (diced up)
  • 1 tbsp of the juice from the jalapeño jar
  • 1 tbsp lemon or lime juice
  • 1-2 avocados (diced into ½” cubes)
  • 1 large tomato (diced into ½” cubes)
  • Salt & Pepper to taste

 

Directions:

  • Combine all ingredients and stir thoroughly.
  • If you want a spicier slaw, you can add more jalapeños.
  • If you want a milder slaw, you can use banana peppers instead, or omit the hot peppers all together.

Download a PDF of this recipe here!

Mexican Cabbage and Avocado Slaw


 

Spicy Mayo

(This is great to go on top of fish tacos!)

 

Ingredients:

  • 1 egg
  • 3/4 cup of Extra Light Tasting Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • Chipotle powder and salt to taste

 

Directions:

  • Using a blender, food processor, or hand blender, place in all of your ingredients EXCEPT the Chipotle Powder and blend for about 30-45 seconds. The ingredients should tighten and turn into mayonnaise.
  • Add ½ tsp or more of the Chipotle Powder (the more you add, the spicier it will be) and stir it up.
  • Place in the fridge for at least 15 minutes.
  • It’s ready to serve!

Download a PDF of this recipe here!

Spicy Mayo

 


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Juicy Tilapia Fillets!

Tilapia Fillets

(This recipe works great for fish tacos!)

Ingredients:

  • 3-4 Tilapia fillets
  • Fresh garlic (finely chopped)
  • Olive oil
  • Salt & pepper

 

Directions:

  • In a large cast iron skillet, heat up 2 tsp olive oil with the finely chopped garlic on medium heat.  You can use a garlic press to ensure your garlic isn’t too big.  If you don’t have a cast iron skillet, you can use a large sauté pan.  I find that the cast iron skillet works better on creating a nice crust on the fish.
  • Coat the Tilapia fillets with salt & pepper.  If you are making fish tacos, add some cayenne or crushed red pepper to add some extra spice to the fish.
  • Once the skillet is hot, add the fish.  Let the fish cook for about 3-4 minutes on each side.  A thin metal spatula works best for flipping the fish to ensure it doesn’t break apart.  You may need to cook them longer depending on how thick the fish is.  You want the fish to have a nice crust on each side.  When the fish turns white in color, it is done cooking.
  • This fish can be served as is with a veggie on the side or it can be sliced into smaller portions and used in fish tacos!

 

Download a PDF of this recipe here!

Juicy Tilapia Fillets