Essentials

roasted poblano sauce

A creamy sauce with just the right amount of kick made with mild blackened poblano peppers and smooth homemade mayo. It’s perfect on fish, in a slaw, or drizzled over chicken.

Roasted Poblano Sauce

Makes 4 servings

Ingredients:

  • 1 large poblano pepper
  • 1/2 cup olive oil mayo
  • 1/2 tbsp lime juice
  • pinch sea salt
  • pinch black pepper
  • pinch cayenne pepper

Directions:

Turn on your broiler to high and line a baking sheet with foil. Set your poblano pepper on the baking sheet and set under the broiler. Allow the skin to blacken and blister ( you may want to turn your pepper after this happens on the side facing up).

Once blackened let the pepper cool, then cut off the stem and slice it open. Scrape out and discard the seeds.

Combine all your ingredients in a blender or food processor and blend until smooth.

 

*Recipe from The Performance Paleo Cookbook

the best pineapple salsa

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Oh baby, have I got the salsa for you. Sweet caramelized pineapple, cooked low and slow with mild bell pepper and juicy tomatoes, all blended together with just the right amount of lime and cilantro. It may look like mush, but this is one mush you’re gonna want to put on everything. I used it on my crusted mahi tacos (recipe to come!).

Sweet Pineapple Salsa

Ingredients

  • 3/4 pineapple, cored and chopped
  • 1 yellow bell pepper, chopped
  • 6-8 cherry tomatoes
  • juice from 1 lime
  • cilantro

In a cast iron skillet (or regular nonstick pan) over medium heat, cook pineapple chunks and yellow bell pepper until they begin to turn golden brown(you may need to add a splash or two of water to the mix if too dry and the pineapple isn’t caramelizing well). Throw in cherry tomatoes and continue to cook until their skin blisters. Let cool.

Add pineapple, pepper, and tomato mix to a blender. Add in the juice of 1 lime and desired amount of cilantro (I like to go light on the cilantro, just a few tablespoons for me). Pulse until salsa is well blended, but still thick. Serve in salsas, eat with chips, whatever your heart desires.

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paleo tortillas

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Made these paleo tortillas yesterday and they were a hit! They’re really easy to make, come together in a snap, and are sturdy enough wrap everything up without busting at the seams. Flour and corn tortillas are tasty, but can cause some serious inflammation inside the body. These tortillas leave out all those inflammatory grains by using tapioca flour or arrowroot and coconut flour. Don’t think you have to go out for your way to find these ingredients though! You can find them all right in your local Shopright down the baking aisle.

Makes 10-12 small tortillas

Ingredients:

  • 8 large eggs
  • 4 tsp olive oil (or melted ghee)
  • 4 tbsp water
  • 1 cup arrowroot or tapioca flour
  • 4 tsp coconut flour
  • pinch of sea salt

Crack the eggs into a medium bowl and whisk in the olive oil or melted ghee and water. Add the dry ingredients – tapioca flour, coconut flour, and salt – and beat well to combine.

In a small ungreased nonstick skillet over medium heat, pour in roughly 1/4 cup of the batter (I used a 1/4 cup scoop to make things easy), and immediately roll it around to evenly coat the bottom of the skillet. The tortilla should start to pull away from the edges as it cooks. Cook for roughly 1 minute and flip (the tortilla should be easy to flip when ready). Cook for another minute on the other side.

If saving your tortillas for later, cool completely and store tightly wrapped in an airtight container. You can even freeze a batch of these and thaw later. AND if you want these tortillas to serve as a vessel for some sweeter fillings add 1/2 tsp of vanilla to the batter.

Recipe from The Performance Paleo Cookbook

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