Cassie Hilleboe

Paleo Almond and Pecan Crusted Fish Sticks
By Cassie Hilleboe

• 18 ounces cod or catfish
• ½ cup coconut flour
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ½ cup almonds, finely chopped
• ½ cup pecans, finely chopped
• 2 large eggs
• 1 tablespoon olive oil

1. Rinse fish and pat dry with a paper towel.  Cut into 3– to 4-inch lengths.  Try to make them all the same thickness.
2. Preheat your oven to 425 degrees.
3. In a medium bowl, combine coconut flower, garlic powder, and black pepper.  Place the finely chopped nuts on a small plate and whisk the eggs in a medium bowl until they begin to froth.
4. Coat the fish in the flour mixture and pat to get rid of excess.  Dip the floured fish into the egg and then into the chopped almonds.  Press the fish into the almonds, so they stick well on all sides.
5. Place strips on well-oiled baking sheet.  Use the olive oil to drizzle on each and bake for about 20 minutes.  They’ll be golden brown and ready to go.

*Note:  You can do the same thing with Chicken Breasts or other types of flaky fish (salmon).  Pound out the chicken, so it’s the same thickness.

Paleo Ketchup
By Cassie Hilleboe

• 6 ounces tomato paste (with no salt added)
• 2 tablespoons apple cider vinegar
• ¼ teaspoon mustard powder
• ½ cup water
• ¼ teaspoon cinnamon
• 1 pinch allspice
• 1 pinch salt
• 1/8 teaspoon paprika (optional)
• 1 clove garlic
• 1 bay leaf

1. Combine all ingredients (except garlic clove and bay leaf) in a medium sized sauce pan.
2. Bring to a boil stirring frequently.
3. Add in garlic clove and bay leaf (whole).  Reduce heat and allow the mixture to simmer for 20-30 minutes stirring occasionally.
4. Watch for desired consistency, as this stuff will thicken quickly toward the end.  If you overdo it, just add a tablespoon of water back to the mix.
5. Remove the bay leaf and garlic clove and allow ketchup to cool.

Paleo Mayonnaise
By Cassie Hilleboe

• 1 large egg, brought to room temperature
• 1 ½ tablespoons lemon juice
• ½ teaspoon mustard powder
• ½ cup light or very mild tasting olive oil
• ½ cup avocado oil
• ¼ teaspoon white pepper (optional)

1. Combine egg, lemon juice, and mustard in food processor and blend until frothy.
2. Using the drip hole in the top of the processor, or pouring teaspoon by teaspoon to start, drizzle the oil in drop by drop.  Do not rush this process, or you will end up with scrambled eggs mixed with oil!
3. Once you have quite a few drops in there, you can pour the oil into the feed tube part of the food processor to let that useful drip hole control the rate of flow for you.
4. Refrigerate in sealed container.  This will keep for a week or so.

Paleo Tartar Sauce
By Cassie Hilleboe

• 2/3 cup Paleo Mayonnaise
• 2 tablespoons dill pickles, finely chopped
• 1 tablespoon fresh flat-leaf parsley, chopped
• 1 tablespoon onion, grated
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice

1. Mix all ingredients in bowl (except lemon juice).
2. Once combined, slowly add the lemon juice, cover and store in refrigerator for at least an hour.

*Note:  Replace lemon juice with vinegar to sharpen flavor.  Good on chicken or grilled vegetables!

Paleo Morning Muffins
By Cassie Hilleboe

• 2 ½ cups almond flour
• 1 tablespoon cinnamon
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 cups carrots, grated
• 1 large apple, peeled, cored and grated
• 1 cup shredded coconut
• 1 cup raisins
• 3 large eggs
• 2 tablespoons honey (optional)
• ½ cup coconut or avocado oil
• 1 teaspoon vanilla extract

1. Prheat oven to 350 degrees and grease a standard-sized muffin pan (12 cups)
2. Combine almond flour, cinnamon, baking soda, and salt in large bowl.  Add carrots, apple, coconut and raisins and combine well.
3. In separate bowl, whisk eggs, honey, oil and vanilla extract together.
4. Pour this mixture over your dry ingredients and mix well.  This batter will be very thick.
5. Spoon out into muffin pan and place on middle or upper rack of your oven for 40-50 minutes for large muffins, 20-30 minutes for smaller muffins.
6. When a toothpick inserted in the top of a muffin comes out clean, they are done.
7. Cool muffin in pan for 8-10 minutes and then remove to a rack to finish cooling.

* Note:  For moister muffins, allow the batter to sit for 30-60 minutes before spooning into the muffin pan.  Add a teaspoon of orange zest for some extra flavor.  Use dates in place of the raisins.  Great for freezing and having a quick breakfast!

Paleo Kale Salad

By Cassie Hilleboe

• 1 bunch kale washed and tough stems removed
• 8 radishes, chopped
• ¾ cup sun-dried tomatoes, minced
• 2 Granny Smith apples, chopped
• ¾ cup flat-leaf Italian parsley, chopped
• ¾ cup mint, chopped
• ¾ cup chopped walnuts (could use pecans, almonds, pine nuts or any nut; can
• toast the nuts)
• Salt & Pepper to taste
• ½ cup fresh lemon juice
• ½ olive oil

1. Chop the kale into very small pieces.
2. Mix the rest of the ingredients except for the lemon juice and oil in a large bowl.
3. Whisk together lemon juice and olive oil, then pour over salad and toss. (massage it all with clean hands or kitchen gloves)
4. Refrigerate until ready to serve.

Note: Can add more or less of the ingredients. Could use chopped avocado, pear or cucumber. Good to make in advance and let set for awhile before serving, so the dressing softens the tough leaves. If making more than a few hours in advance, be sure to put some lemon juice on the apples, so they don’t turn brown.