Here is just a simple but fun way to jazz up some flounder. I made a big batch of this so I had leftovers, since flounder can be pretty light. The shredded coconut adds some good fat to the mix, which will help keep you full longer….and really, who doesn’t like the combination of coconut and pineapple!
- flounder Filets, thawed or fresh
- Shredded coconut
- Frozen, trader joes, pineapple chunks
- Lime Juice
- cayenne Pepper
- Arrange fish in a glass pan lined with foil.
- Sprinkle shredded coconut generously over the fish
- Sprinkle pieces of pineapple around pan
- Drizzle with lime juice and sprinkle lightly with cayenne pepper
- Bake in the oven, preheated to 400 degrees, until fish is opaque, flakes easy, and coconut starts to turn toasty golden brown.
***** Warning: Sugar Rush Ahead …. Just not added sugar *****
Woah, holy cow! I think I forgot what sweet tasted like. I normally don’t make treats, but I bought a big container of medjool dates at Trader Joe’s and had to use them. Besides, I wanted to play with my food processor again. These are definitely perfect if you’ve been craving pumpkin pie, or something completely decadent to satisfy a serious sweet tooth. They really taste like balls of super rich pumpkin pie. That’s awesome, but seriously, I don’t eat many treats, so I may freeze them and bring them to Thanksgiving, since my mom is having a Paleo Thanksgiving. These are SUPER sweet, so you can dial down the number of dates to probably half to make a slightly less sweet version if you want. They’re also very heavy in sweet pumpkin pie flavor, so if you are looking for a savory bite, and not a “no doubts about it” dessert bite, I’d cut the amount of pumpkin in half, or even just make it a few tablespoons. Play with the ratio, and make it to your liking, that’s the beauty of dishes like this. I’m definitely not used to sweet things, so they caught me off guard. Next time I’m going to dial them down, but I know some people out there will totally appreciate these as is. They are easy too, no baking involved!
•20 pitted medjool dates
•4 heaping ice cream scoops of cashew butter
• 2/3 – 1 cup pumpkin
•3 handfuls flaked coconut
•2 tablespoons almond flour
•1 – 2 tablespoon + cinnamon
•Dash of nutmeg, ginger, clove
All you have to do is blend until smooth – it will be very sticky! Then Form balls, place them on a tray or in a container lined with foil or wax paper, and freeze for at least an hour, *Nom Nom Nom*
This is more savory than your typical pumpkin pie, with just a hint of sweetness from the coconut butter. It made the house smell amazing as it was baking, just like pumpkin pie. When I took it out initially, it was done cooking (the toothpick came out clean),It tasted good, and it held together fairly well if I used a spatula, but wasn’t as forgiving if I tried to use a spoon or fork to remove squares of it. I decided to put it back in a little longer to get some more moisture out which did the trick. It still wasn’t as firm as traditional pumpkin pie, but letting it chill in the fridge helped it firm up more. Maybe next time I’ll play with the ratio, but it was definitely yummy and made for a great side to my eggs in the morning. If you’re looking for more of a dessert, or are feeling more indulgent, add some maple syrup, honey, or maybe some shredded coconut! But I liked it just fine this way.
- 4 eggs
- 1 can organic Pumpkin
- 1 can Trader Joe’s Light Coconut Milk
- 1/4 cup (or a few heaping spoons) Raw Coconut butter
- Some good big shakes of Cinnamon and Ginger
- A large Dash of Nutmeg
Combine all ingredients with a hand blender until smooth, then pour into glass pan. Bake at 350 for 40-60 minutes until toothpick comes out clean. If there is still a lot of moisture, turn the heat down to 300 and cook 15-20 minutes longer. For best results, chill in the refrigerator, and then lightly warm when ready to eat/serve.