Lobster Enchiladas

Dad enjoying his lobster enchiladas.  I think this was a big hit.  He loved them and set the bar high!

Tortillas:
9-10 cabbage leaves

Chile Sauce:
1 cup chicken broth
1 cup coconut milk
2 jalapeño peppers
sea salt to taste
black pepper to taste

Filling:
1 1/2 lb. of cooked lobster
1 cup fresh cilantro
1 cup cauliflower
1 TBS butter

white cheddar cheese (optional)
avocado
salsa
limes

Directions:
1. Preheat oven to 350 degrees
2. Bring a pot of water to boil and add the cabbage leaves for about 1 minute. Pull them out with tongs and set them on a towel to dry.  (This is also a do ahead thing you can do if you want to save time or prepare to make them another night).
3. Prepare the enchilada sauce.  Add chicken broth to a saucepan and bring to a boil. Lower the heat and mix in the coconut milk and chopped jalapeño peppers. Stir in salt and pepper and let simmer for about 3-5 minutes.
4.  Prepare the filling.
Sauté the lobster in butter.  Add the cilantro and cauliflower rice to a mixing bowl.  Add the lobster and use a fork to combine.


5. Pour half the enchilada sauce into a glass baking dish.
6.  Spoon the filling in the cabbage leaves and add to the baking dish.


7. Pour the remaining sauce and filling over the top.
8. Top with shredded cheese if desired.

9. Bake for 30 minutes.
10. Serve with avocado, a salsa, and more cilantro and lime wedges.

Flu Fighter Smoothie

This is delicious and you can feel it combating that flu/cold virus immediately with the ginger and vitamin C.

2 oranges
1 small lemon (or lime) - either juice or whole - I just put it in whole (peeled of course)
1 tsp fresh ginger, peeled
5-6 ice cubes
1-3 tsp of maple syrup depending on how sweet you like it - I used 1 tsp
a pinch of cayenne pepper

Muffins in a Mug

This week is so busy that I didn't have any time to bake.  I have been making smoothies in the morning, but wanted something a little different.

I decided I would try the idea of a muffin in a mug cooked in the microwave.  I had just been traveling and I rented a little house in New Mexico with a kitchen.

However, there was no oven!! Oh no!! There was, however, a microwave oven.  So, I thought, okay, when I travel, maybe I could still have some of my gluten free / paleo type goodies if I try to use a microwave.  So here it is....

Ingredients:

Use coconut oil spray in the mug
1 tsp of coconut butter or oil (melted)
1 egg
1/4 cup ground flax meal
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp vanilla
1 tsp agave

"Bake" it in the microwave for 45 - 60 seconds.  This baked in 45 seconds in my microwave, but I'm guessing this will vary by microwave.  This is the first one that I made and it turned out really good.  However, I wanted something a bit sweeter, but I didn't want to add more sweetener - so I thought I would try it with a banana.

So here is the second variation:

Ingredients:

Coconut oil spray
1 tsp coconut butter or oil (melted)
1 egg
1/4 cup ground flax meal
1/4 mashed banana
1/2 tsp baking powder
1/2 tsp cinnamon
1 TBS almond slices (optional)
1 tsp agave
1/4 tsp vanilla

This was really good too.  However, I had to microwave it for 60 full seconds - the first version was fully "baked" in 45 seconds.

Chocolate Zucchini Bread

I am very behind in posting recipes.  This is one that I made for my dad a few weeks ago.  It is another idea for what to do with all your zucchinis from your garden.

Source: Elana's Pantry

1 1/4 cup almond flour
1/4 cacao powder
1/4 tsp celtic sea salt
1/2 tsp baking soda
2 large eggs
2 TBS coconut oil
1/4 cup honey (or another sweetener of your choice)
1/4 tsp vanilla stevia
3/4 cup grated zucchini

1. In a food processor, combine almond flour and cocoa powder
2. Pulse in salt and baking soda
3. Pulse in the remainder of the ingredients (eggs, oil, honey, stevia, zucchini).
4. Transfer to a greased and floured baby loaf pan and bake for 35 to 40 minutes at 350 degrees.

(Lately I have been lining the loaf pan with parchment paper.  I really like this as then I pull the paper right out with the bread - Just an FYI in case you would like to try this as an alternative to the greased and floured pan).

Banana Bread Smoothie

Atzin named this smoothie.  I made it for him yesterday and he said, "Wow mom, this is like liquid banana bread!"  I said yeah, "you're right, this smoothie has all the ingredients I would use to make banana bread - except it uses almond milk instead of almond flour!"  So there you have it, "Banana Bread Smoothie".

Ingredients:

2 frozen bananas (the frozen bananas make all the difference in the world! So, yes, make sure you freeze them the night before you are going to make this.)
1 Tablespoon almond butter
1/2 tsp ground cinnamon
1/2 tsp vanilla powder
1 - 1 1/2 cup almond milk (depends if you want it more like a shake versus a smoothie).
3 medjool dates (pitted of course)

Put all the ingredients in your blender and make your smoothie.  This is so delicious.

Serving - 1 large glass (This is so rich, I sometimes split it into two smaller glasses - it is really filling).