Recipes

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Spicy Fish Street Tacos

Ingredients

  • Alaskan pollack
  • Purple or white cabbage
  • Cilantro
  • 2 tsp Seasonings
  • Street taco tortillas
  • 1 cup Shredded cheese
  • 1 cup Spicy Salsa
  • 1 Avocado
  • Tessamae's Habanero Ranch (if you can't find this at your local grocer, you can use any type of taco dressing)
  • Coconut oil non-stick spray (you can substitute this for any non-stick spray
  • Coconut aminos (you can substitute this with honey)


Directions

1. Season your pollack using your favorite seasonings. I like to use pink salt and pepper along with a little all-purpose seasoning.  Set your pan at med-high on the stovetop. Spray your pan with enough oil to coat the entire bottom of the pan. Wait until it has heated up and place about 3 pollack pieces in the pan. You'll hear that gorgeous sizzling sound. 


2. At about 3-5 minutes you will flip the pollack pieces over, but before you do that, drizzle some honey on top of each piece. Then  turn the pollock pieces over and cook through for another 3-5 minutes (cooking time will depend on the thickness of the pollack pieces). Drizzle a little honey on the opposite side as well.


3. Once the pollack has finished cooking you can begin to put your tacos together!


4. We love warm tacos. If you do too, you can just pop them in the microwave for about 10 seconds and start loading on all the toppings you love. 


5. Start with a layer of the Tessamae Habanero Ranch, then add the shredded cabbage, add the pollack, your avocado, salsa and shredded cheese.


Enjoy!


Recipes

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Rice Bake with Paprika Crispy Chicken Thighs

Ingredients

  • 5-6 Bone-in, skin-on Chicken thighs
  • 6 Garlic cloves
  • 2 Habanero Peppers
  • 1 Red onion
  • 1 Red bell peppers
  • 1 Plum tomato
  • Fresh parsley sprigs
  • Fresh rosemary sprigs
  • 1 cup of parboiled rice
  • 2 tsp salt
  • 2 tbs paprika
  • 1 tsp pepper
  • 2 bouillon cubes
  • 4 tbsp of avocado oil (you can also use olive oil)
  • 1/2 cup white wine

Directions

  1.  Preheat your oven to 350
  2. Generously season your chicken thighs on both sides with the salt, pepper, paprika, and 1 crushed boullion cube
  3. Add 2 tbsp avocado oil to a large pot or pan (I like to use my cast iron pan). Brown the chicken pieces until they are crispy on both sides. This may take about 5-6 minutes on both sides depending on the size of the chicken thighs.  Keep an eye on your chicken thighs to keep them from burning. 
  4. Once the chicken has browned, remove from the pot and set aside. You are now ready to make your rice!
  5. Add 2 tbsp avocado oil to the pot and let it get hot.
  6. Add in sliced onions, sliced tomatoes, peppers, crushed garlic and 1 bouillion cube.  
  7.  Once ingredients have caramelized , you can add your rice, habanero peppers, white wine, and 2 cups of water
  8. Stir all the ingredients and allow to cook for about 5 minutes
  9. Once everything comes to a boil, add the chicken thighs back to the pan on top of the rice, top it off with the sprigs of rosemary and parsley. 
  10. Cover the pot and place it in the oven to bake for about 35-40 minutes until both rice and chicken are well cooked. 
  11. Allow to cool for a bit before serving!


*Note: If you are serving to small children (or anyone who may not like it too hot), you can leave out the habaneros!


Enjoy!


Recipes

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Simple & Easy English Pound Cake

Ingredients

  • 3 cups of all purpose flour (you can also substitute for wheat or oat flour)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup of butter
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup sour cream

Directions


  1. Preheat your oven to 350
  2. Spray on non-stick coconut or olive oil to bundt pan
  3. Combine flour, baking soda and salt in one medium sized bowl
  4. In another larger bowl, cream your butter and sugar (I usually microwave for about 30-45 sec until the combination of the butter and sugar are nice and creamy)
  5. Add the eggs one at a time along with about 1/2 cup of flour each time, mix these together every time, until all eggs and all flour have been mixed in.
  6. Add your sour cream and mix it in until you have a nice creamy mixture
  7. Add in your vanilla and almond extracts
  8. Pour the batter into your pan
  9. Bake at 350 for 70 minutes
  10. Allow the cake to cool before serving


Add this super easy and delicious cake to your OMAD for dessert! 

Enjoy!


Recipes

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Recipes

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Recipes

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