Coconut Fish Sticks with Spicy Garlic Aioli

Here in Jersey it’s the season for fresh fish!  It doesn’t get much fresher than when your dad delivers you fish that was caught that morning!  I used fluke for this recipe, but any white fish would work.  Flounder is easily accessible and pretty much the same thing.  Give it a try!

2015-06-23 09.33.11

Continue reading

Tropical Tuna Steaks

There’s nothing better than a perfectly seared tuna steak…. except a perfectly seared tuna steak crusted in coconut and served with a side of pineapple salsa!  Talk about a simple meal that takes very little prep!  I think my hubby was confused when I called him to dinner.  He looked at me like “did you just start cooking 5 minutes ago?!”

Prep the salsa in advance.  It will allow the flavors to blend together, and make it much easier to get dinner on the table later on if you are in a hurry!

2015-03-24 20.19.28

Continue reading

Crockpot Hawaiian Turkey Coconut Meatballs

Looking to change up the old fashioned turkey meatballs? This recipe is a nice twist to the classic that is bursting with flavor. Better yet, it’s best prepared in a crockpot which allows for an easy dinner on a busy schedule.

I love my slow cooker, but hate the recipes that essentially boil the ingredients for a long period of time. Yes,those dump and cook recipes are nice and easy, but adding a little extra TLC in the preparation really adds depth to the flavors.


1 package ground turkey (about 1.5 pounds)
1/2 cup coconut flakes
1/4 cup almond flour
1 egg
1 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper

1 large onion – chopped
2 bell peppers – chopped
2 Serrano peppers – chopped (optional for added heat)
1/2 cup reduced sodium soy sauce
1 20 oz can pineapple chunks in 100% juice
1/2 cup orange juice
2 Tbsp. corn starch

1. In a large bowl, combine all meatball ingredients. Mix with hands and form into 1 inch balls.
2. Over medium high heat, preheat a large skillet with a drizzle of olive oil.
3. Pan fry the meatballs turning frequently. Allow to brown on all sides, then transfer to crockpot.
4. In the same pan (with the meatball goodies), add onions and peppers. Sauté until tender and transfer to the crockpot.
5. Strain pineapple juice into pan, and place chunks in crockpot. Add soy sauce and orange juice to pan. Simmer over low heat until bubbling then whisk in corn starch. Pour into crockpot.
6. Set crockpot to low heat for 7 hours and wait for the yumminess!

Paleo Coconut Crusted Crab Cake Salad with Lemon Vinegrette

This meal is scrumptious! These crab cakes can be served over salad as per the recipe, on their own as an appetizer (make them mini!), or even on a sandwich!

There are many substitutions that can be made as well. Not here for paleo? Substitute bread crumbs for the almond meal. Mayo can be any mayo of your choice – paleo, low fat, or good old Helmans! Don’t have scallions? Throw in chives or leeks. Not a fan of coconut? Skip it and replace with either almond flour or breadcrumbs.

Crab Cake Ingredients:
8 oz. lump crab meat
1/4 cup finely chopped red and green bell peppers
2 Tbsp. chopped scallions
1 egg
1 Tbsp. paleo mayonnaise
2/3 cup almond flour
1/4 tsp. pepper
Pinch of salt
1/4 cup coconut flakes

Salad Ingredients:
1 head of lettuce
1 tomato cut in wedges
Remainder of peppers from crab cake ingredients – chopped

Dressing Ingredients:
2 Tbsp. olive oil
1 Tbsp. white balsamic vinegar
Juice of one lemon
1/4 tsp. lemon zest
1/4 tsp. garlic powder
1/4 tsp. ground mustard
1/4 tsp. pepper
Pinch of salt

1. Whisk together dressing ingredients in a small measuring cup and set aside.
2. Create two plates with a mound of salad ingredients and refrigerate to chill until ready to serve.
3. In a medium mixing bowl, fold together all crab cake ingredients EXCEPT coconut flakes (hands work best).
4. Form 2 inch patties out of the crab cake mixture and place on a plate or cookie sheet. Sprinkle coconut flakes on both sides of each patty.
5. Heat a large non-stick frying pan over medium high heat, and drizzle with a small amount of olive oil. Sauté cakes until brown on both sides (about 3 minutes per side).
6. Plate crab cakes on top of salads and drizzle with dressing