Early last year I discovered I have a dairy allergy that was affecting my hormonal levels. That was pretty crazy, and it also put a slight damper on my love for cooking. However, realizing this really turned around how I live my life and look at food. Within a few months of becoming dairy-free, I felt so much better and it actually occurred to me that I should maybe start paying attention to what I put into my body, altogether. I know! What an amazing concept for an American to grasp! It only took me 29 years, but better late than never, right? 😉 After I was comfortable with being dairy-free, I started eliminating other things in my diet that were processed, especially if they had a lot of real or artificial sugar/syrups. Yes, that means that I went through a massive caffeine/sugar withdraw for far over a week because my parents literally let me drink soda/pop every day since I was in preschool and I continued that habit into my adulthood. I’m not blaming them for anything, I am just saying, I was beyond addicted. The good news is: I never have to go through that withdraw again. The bad news is: I can’t believe the damage I’ve probably been doing to myself. Anyway, it is very possible to find clean recipes or adapt recipes to make them cleaner.
Salmon with Coconut Rice and Mango Salsa is one of my favorite recipes. Rice isn’t exactly clean, but a girl’s gotta live sometimes. 🙂 I also noted some substitutes at the bottom because coconut milk is super fattening, too. Overall, this isn’t too bad, though. #moderation
4 skinless fresh salmon fillets (I had to buy it with the skin on and cut it off – but cut it off or it’s yucky!)
3 Tbsp olive oil
2 tsp lime zest
3 Tbsp fresh lime juice
3 cloves garlic, crushed
Salt and freshly ground black pepper
Let the salmon marinate in the refrigerator for an hour. Pull it out when you’re ready to start the rice/salsa so that it becomes closer to room temperature prior to grilling.
(You can also use chicken breast or shrimp and it’s good!)
1 1/2 cups Zico Coconut Water
1 1/4 cups canned coconut milk
1 1/2 cups jasmine rice, rinsed well and drained well
1/2 tsp salt
I combine all the rice ingredients into a rice cooker and let it go! Then I start the salsa.
(You can use cauliflower rice instead of jasmine rice (but use much less liquid with cauliflower). Coconut milk is also really fattening so you can sauté some veggies to throw in the mango salsa if you’re concerned about that and forgo the coconut rice altogether. It will still be good! (I usually make it with the sautéed veggies, no rice, but I admit the rice tastes better!)
1 large mango, peeled and diced
1 cup chopped red bell pepper (1/2 large)
1/4 cup chopped fresh cilantro
1/3 cup chopped red onion, rinsed under water and drained
1 large avocado, peeled and diced (sometimes I leave this out)
1 Tbsp fresh lime juice
1 Tbsp olive oil
1 Tbsp Zico Coconut Water
Salt and pepper, to taste
Combine the ingredients and place the salsa into the refrigerator.
(Sometimes I make it sweeter by adding pineapples to the salmon marinade and the salsa, and sometimes I make it spicy by adding red crushed pepper flakes to the salmon and diced serrano peppers to the salsa. I’ve also added both and made it sweet/spicy. This basic recipe is easy to experiment with however you wish.)
Then use olive oil on a cast iron grill (if you’re inside, which I usually am…) and grill the salmon until it’s cooked. (I’m sure you can foil wrap and bake it if you don’t have an inside grill.)
Then combine your meal and make it pretty!
I stole the basic recipe (minus a few revisions) from Pinterest and now I can’t even remember where it is from… whoops.
If you have any good recipes, let me know!
Cheers to my iPhone Food Porn!