Since tomatoes have a very short growing season here in Seattle, I usually opt for canned or jarred
organic tomatoes instead of fresh.
Since tomatoes have a very short growing season here in Seattle, I usually opt for canned or jarred
organic tomatoes instead of fresh.
Not exact matches
Instead, I chose to use
organic plum
tomatoes and tomatillos, which make a great pair.
I used an
organic version of something like Rotel,
instead of
tomato, skipped the bay leaf, used a 15 oz can of black beans, added 1/2 can of re-fried beans (stir in before adding the black beans and second amount of vegetable broth), and added an extra cup of vegetable broth.
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon
organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape
tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of
organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper
instead)
If you don't have
tomato paste, you can substitute a little
organic soy sauce or Thai fish sauce
instead (to taste).
A typical Paleo meal might include a grass - fed burger with portobello mushroom caps
instead of the bun, accompanied by a salad of
organic leafy greens,
tomatoes, avocado slices and cold - pressed extra-virgin olive oil.