Poke Bowl

I was recently introduced to this Hawaiian delicacy a few weeks ago. When Brian was serving up dinner and I knew it was raw tuna in a bowl with raw veggies, and I wasn’t too sure about it. I do love sushi, but something about it didn’t sound appealing that day. Continue reading “Poke Bowl”

Baked Salmon with Spinach and Blue cheese with Lemon Sauce

Last week a dear friend and I got the rare (although would like for it to not be so rare!) opportunity to have a mama date and get dinner together! It’s amazing how much conversation can happen when kids aren’t running around under your feet! It was such a precious time to connect, share our hearts and encourage each other. I was SO grateful for the time! Continue reading “Baked Salmon with Spinach and Blue cheese with Lemon Sauce”

Paleo Mexican Tuna Steak, Sweet Red Peppers & Avocado Salsa

On occasion we have some yummy tuna steaks… although I have to be honest… in the past I’ve just cooked them, flaked them and made tuna salad. The kids like it a lot and so do I! We usually just have it on cucumber slices or in lettuce boats. I probably overcook it, but I feel like it turns out really dry and that is definitely not my preference! I had looked many times in the past for a fail safe recipe and I finally found one! Continue reading “Paleo Mexican Tuna Steak, Sweet Red Peppers & Avocado Salsa”

Fish Chowder

I had fish in the freezer and it’s cold and I want something warm and comforting for dinner. Fish doesn’t usually fit that bill… so what to do?! Continue reading “Fish Chowder”

Rosemary Cod with Plum-Tomato Sauce


Now that little baby Xanthie has been here for a few weeks and our meals from our church family and friends have come to an end it’s time for me to start getting back into our family routine! Also we are planning on starting homeschool in two weeks and we need to find our new norm and establish our new routine. Continue reading “Rosemary Cod with Plum-Tomato Sauce”

Hot Crab Dip


Last week we were short on lunch ideas and I was hoping to find a can of tuna in the closet to make some tuna salad for the kids. It was a no go. We were overdue for a grocery trip, but so busy with fun things to do that we hadn’t made it out! Continue reading “Hot Crab Dip”

Paleo Salmon Burgers with Dill Tartar Sauce

This is a true staple around here!  It’s simple, quick and usually something I have on hand!  I usually buy fresh salmon in bulk and freeze in family size portions or I purchase the frozen wild salmon already packaged at Costco.   Continue reading “Paleo Salmon Burgers with Dill Tartar Sauce”

Salmon Jerky

In one of my recent posts from [amazon_link id=”0967089735″ target=”_blank” container=”” container_class=”” ]Nourishing Traditions[/amazon_link] I talked about the chapter on finger foods and mentioned my desire to make salmon jerky. I finally got around to it and I’m so glad I did!  I didn’t follow the recipe in [amazon_link id=”0967089735″ target=”_blank” container=”” container_class=”” ]Nourishing Traditions[/amazon_link], but instead just put a few spices (I can’t remember what I put on it… sorry I know that is NOT helpful!) on it, sliced it about ¼ inch pieces and then [amazon_link id=”B001P2FUZC” target=”_blank” container=”” container_class=”” ]dehydrated[/amazon_link] it! Continue reading “Salmon Jerky”

Thai Beef Tacos with Lime-Cilantro Slaw (optional with fish)

Just this week we had these for dinner with fish instead of steak.  I had forgotten how good they are! We had dinner with some friends and they agreed they were tasty as well!

I think I’ve mentioned it 1000 times before, but I don’t cook fish very often.  This is a favorite and will be repeated!  Hopefully we don’t get tired of it!  It is so simple and delish!  The slaw to go with it is what makes them so yummy!  I’ve used this same slaw with steak tacos as well and it is just as good.

The original recipe is from Cooking Light in April of 2007.  I don’t think we tried it until last year, so either I had some one’s hand-me-magazines (and I’m glad they didn’t rip out this recipe!) or I just kept the recipe that long!  I’m really not sure which it is.  The original can be viewed here and was for steak, but I almost like the fish better.

The first part of the recipe is for seasoning the steak, which is also amazing.  If you are using this recipe for the fish, then just bake or broil til done.  I used salmon and didn’t season it at all.  The slaw had plenty of seasoning that blended well with the salmon.

As usual, the recipe listed here is VERY similar to the original, but with my own additions/subtractions/clarifications.



1 tablespoon sugar
1 ½ teaspoons grated peeled fresh ginger
1 ½ teaspoons fish sauce
½ teaspoon chili garlic sauce (such as Lee Kum Kee)
¼ teaspoon freshly ground black pepper
4 garlic cloves grated
1 pound flank steak, trimmed
Cooking oil

¼ cup fresh lime juice (lemon works just as well)
 2 tablespoons rice wine vinegar
1 ½ teaspoons peeled finely grated fresh ginger
1 ½ teaspoons fish sauce (we like [amazon_link id=”B004M050W2″ target=”_blank” container=”” container_class=”” ]Red Boat[/amazon_link])
½ teaspoon chili garlic sauce
4 garlic cloves, grated
3 cups thinly sliced cabbage
2 cups finely grated carrots
¼  cup sliced green onions
½  cup chopped fresh cilantro

Remaining ingredients:
8 (6-inch) fat-free flour tortillas (corn tortillas are much better for the fish tacos)
Or for a grain free option try my tortillas!


To prepare steak:
  1. Combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 2 hours, turning occasionally.
  2. Prepare grill or broiler.
  3. Remove steak from bag; discard marinade. Place steak on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

To prepare fish:

  1. Place in baking dish and bake for approximately 20-30 minutes or until desired dress of doneness. Or grill or briol.
  2. After finished, shred fish into small pieces.

To prepare slaw:

  1. Combine juice and next 6 ingredients (through garlic cloves) in a large bowl. Add cabbage and next 3 ingredients (through cilantro); toss well to combine.

Lia Huber, Cooking Light
APRIL 2007

Enjoy these tasty tacos and let me know how they turn out for you!