Category Archives: Recipe

5 Minute Broiled Salmon

This healthy broiled salmon recipe takes only 5 minutes to cook, and there’s barely any prep work. Such an easy peasy weeknight meal!

5 Minute Broiled Salmon

There was a time in my life when I avoided cooking any kind of fish (unless it came in a can). Fish just seemed intimidating and complicated to me, so I only ate them at restaurants or when my mom would cook for me. It seems so silly now because I finally realize that fish is one of the easiest and the quickest meals to prepare, and they are absolutely delicious with some simple spices and a bit of acid like vinegar or lemon juice.

Salmon is my favorite and I try to cook it once a week at home. Now that it’s summer, and the temperature has been hitting the 90s consistently, I want to spend the least amount of time in the kitchen next to a heat source. This is why I love this broiled salmon because it takes 5 minutes to cook, with minimal prep work. I just put together a big raw salad as a side and we are good to go for dinner. My kind of meal.

5 Minute Broiled Salmon5 Minute Broiled Salmon

You can make this 5 minute broiled salmon in any kind of pan, but it’ll work THE BEST on a cast iron skillet. Cast iron skillets retain and distribute heat beautifully, and make the crispiest salmon skin. Some people don’t like to eat the skin, but it’s my favorite part. The husband actually thinks it’s gross, which I don’t mind at all, because I’ll happily eat his portion. More for me.

If you are looking for the easiest recipe on a weeknight, this broiled salmon recipe is a delicious choice. Plus, it doesn’t hurt that you are getting a good dose of healthy omega-3 fatty acids which reduce inflammation and keep your brain happy!

5 Minute Broiled Salmon5 Minute Broiled Salmon

5 Minute Broiled Salmon
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 tsp coconut or avocado oil
  • 1-1½ lb wild salmon filets, skin on
  • ½ tsp sea salt, divided
  • ¼ tsp black pepper (omit for AIP)
  • ¼ tsp dried oregano
  • ¼ tsp garlic powder (omit for low-FODMAP)
  • Juice from ½ lemon
Instructions
  1. Turn oven on to broil and set the oven rack about 5-6 inches from the heat source.
  2. Heat coconut or avocado oil in a cast iron skillet (or an oven-safe non-stick pan) over high heat for 3 minutes or until the cooking surface very hot. This step is necessary if you want crispy salmon skin.
  3. In the meantime, pat dry the salmon filets.
  4. Season the skin side with ¼ tsp sea salt. Then turn over the filets so they are skin side down and season the top with the rest of the sea salt, black pepper, oregano, and garlic powder.
  5. Once ready, place the salmon filets in the skillet, skin side down. They should sizzle as they touch the skillet.
  6. Immediately move the skillet into the oven and broil for 5 minutes.
  7. Remove from oven and squeeze lemon juice over the filets before serving.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

5 Minute Broiled Salmon (Paleo, Gluten Free, Whole30)

Coconut Mixed Berry Popsicles (Paleo, Vegan)

These sweet and creamy Coconut Mixed Berry Popsicles are paleo and vegan, and they are a delicious and healthy treat on a hot summer day!

Coconut Mixed Berry Popsicles

It’s almost 4th of July, and I’m relishing in the fact that it falls on a Tuesday. It feels like an extra-long weekend, although Monday is a work day for many people. From what I’ve been hearing, most people are working from home or taking Monday off, so It feels like an extra-indulgent mid-week break!

While I usually don’t post recipes on weekends, I wanted to get these super summery and scrumptious Coconut Mixed Berry Popsicles to you before you start the celebration with BBQs and fireworks. I just love the combination of berries and cream, and even better when it’s in popsicle form!

Coconut Mixed Berry PopsiclesCoconut Mixed Berry Popsicles

I love that these mixed berry popsicles are festive as well, with their red, white, and blue hues. I used strawberries and blueberries, but you can use any other types of berries as well, like raspberries or blackberries. Either way, you have to try them because this is such an easy recipe and it’s so dang yummy.

What fun plans do you have for 4th of July? I think we might head to the beach to watch the fireworks and try out some food trucks. Of course, I will enjoy this yummy cold treat as well since they’ll be calling my name from the freezer. While I’m not a sweets-lover, I can definitely enjoy 1 or 2 coconut mixed berry popsicles, when it’s over 80 degrees out!

Coconut Mixed Berry PopsiclesCoconut Mixed Berry Popsicles

Coconut Mixed Berry Popsicles
 
Prep time
Cook time
Total time
 
Serves: 6 popsicles
Ingredients
Equipment
Instructions
  1. In a high powered blender, blend coconut milk, coconut sugar, shredded coconut, lemon juice, and vanilla extract.
  2. Place chopped strawberries in the popsicle mold, dividing them evenly.
  3. Pour coconut milk mixture over the strawberries so it fills up ⅔ of the popsicle mold. You should have some coconut milk mixture left over. Set aside.
  4. Freeze for 30 minutes.
  5. Once partially frozen, push down the popsicle sticks into the middle of the mold until they stick through the frozen layer so they stay in place.
  6. Place blueberries in the mold on top of the coconut milk layer, pushing some down to the middle of the mold
  7. Pour the rest of the coconut milk mixture over the blueberries to the top of the mold.
  8. Freeze the whole thing for at least 4 hours.
  9. When ready to eat, run the mold under warm water to remove the popsicles.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Coconut Mixed Berry Popsicles (Paleo, Dairy Free, Vegan)

Paleo Nacho Casserole

If you love nachos (who doesn’t?), you are going to want to make this dairy-free and paleo nacho casserole. It’s creamy and crispy at the same time, and has a ridiculously addicting flavor combo! 

Paleo Beef Nacho Casserole

The other day, a friend asked me, “What would your last meal be?” Without hesitation, I said, “Nachos. Loaded with EVERYTHING.” Because, friends, nachos are just the best kind of food filled with everything I love, and I wouldn’t be mad if it was the only thing I can eat for the rest of my life.

While my stomach can’t handle cheese and corn chips to have nachos regularly, I can make my own version at home using my Paleo Cauliflower Nacho Cheese and Siete Foods tortilla chips. Oh, what a world we live in today.

So, the other day, I made this Paleo Nacho Casserole on a whim for dinner, and it turned out fantastic. And I’m so excited to share it with you!

Paleo Beef Nacho CasserolePaleo Beef Nacho Casserole

I’ll be honest. I was a bit nervous about how this recipe would turn out because I never cooked with my Paleo Cauliflower Nacho Cheese. However, the cheesiness and the creaminess really come through in this recipe, and the crunchiness of the tortilla chip topping with that base is just a magical combo.

If you don’t have access to Siete Foods tortilla chips and you do okay with eating corn, you can use regular corn chips. You can even go with not using any chips at all, and just make the base as a dip for veggies. Top the whole thing with your favorites like avocado slices, guacamole, jalapeño slices, hot sauce, and/or chopped cilantro, and you have a ridiculously delicious meal that you won’t want to stop eating!

Paleo Beef Nacho CasserolePaleo Beef Nacho Casserole

5.0 from 6 reviews
Paleo Nacho Casserole
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 tbsp coconut oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 lb grass-fed ground beef
  • 1 tsp sea salt
  • ½ cup salsa
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp dried oregano
  • 1½ cups Paleo Cauliflower Nacho Cheese
  • 2 eggs, whisked
  • 1½ cups crushed tortillas chips (I used Siete Foods, but you can also use corn chips if not strict paleo)
  • Optional toppings: cilantro, avocado, sliced jalapeno, olives
Instructions
  1. Preheat oven to 350 degrees F.
  2. Heat coconut oil in a large oven-proof skillet over medium high heat.
  3. Add onions and garlic, and sauté for 5 minutes until soft and translucent.
  4. Add ground beef and sea salt, and sauté for 5-10 minutes until cooked through, breaking up the meat with a wooden spoon.
  5. Remove from heat and drain the fat.
  6. Stir in salsa, chili powder, cumin, oregano, and Paleo Cauliflower Nacho Cheese.
  7. Add whisked eggs and stir together until mixed.
  8. Top evenly with crushed tortilla chips.
  9. Bake for 30 minutes.
  10. Top with any additional toppings you like before serving.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Beef Nacho Casserole (Gluten Free, Dairy Free)