These are totally late for cinco de Mayo, but they are so good that they can be eaten any day of the year. (Or at least that’s what I’m telling myself to justify posting this recipe so late.)
BUT they really are that good – I commented to Mr Bean that I could eat the mango salsa everyday and be a happy woman, to which he replied “what happened if you ate all the mangoes in the world?” Well, I’d probably be tired of it then, but thankfully there are a lot of mangoes in the world and it should never get to that point!
Needless to say these were very good and pretty simple: cook fish, make salsa, cut avocado, warm tortillas and put together. You can use any kind of fish you want – I used salmon.
Gluten and Dairy Free Fish Tacos with Mango Salsa
1 lb fish fillet (I used salmon)
Tex mex seasoning ( or a blend of oregano, onion powder, chilli powder and salt)
4 corn tortillas
Cucumber or cabbage for garnish, could probably use cilantro as well
- Preheat oven or bbq to 400F. Create a pan out of tin foil by folding the edges in to fit the size of fish.
- Rinse fish off in water, pat dry with paper towels and place on tin foil. Sprinkle with seasonings.
- Cook fish until cooked throughout and flakes easily.
- Meanwhile, heat tortillas in a frying pan until warm and pliable.
- Cut fish into 4 pieces and place on tortillas. Squeeze lime juice over fish.
- Top with slices of avocado, mango salsa and thinly sliced or spiralized cucumber or cabbage.
1 large or 2 small green onions
Handful of cherry tomatoes
Zest of 1/2 a line
- Dice mango into small pieces, slice tomatoes into quarters and slice green onions and place in a bowl.
- Add lime zest, sprinkle with salt and pepper and squeeze lime juice over it.
- Mix until combined.
What’s something that you could eat everyday?
For February’s Secret Recipe Club, I was paired with Lynsey of Lynsey Lou’s. Lynsey is a natural in the kitchen – she learned to cook with her family as a child and continues to spend lots of time trying new recipes! I am so impressed with her beautiful photos and how many recipes she has – I wish I had her level of dedication and inspiration!
She has tons of delicious recipes, including her peanut butter caramel skillet cookie, homemade coconut almond granola and roasted banana pudding! She even has theme weeks like peanut butter week, waffle week and slow cooker week!
I ended up choosing her Brussel Sprout Slaw. It’s a bit of a Christmas-y dish, but I knew I couldn’t pass it up. It didn’t disappoint!
I had to make a few changes as finding pomegranets at this time of year is equivalent to finding the holy grail and I can’t eat Greek yoghurt. I made 2/3 of her recipe, but only made half the sauce as I’m not a soggy salad person. I used vegan mayo, and olive oil instead of vegetable and we ended up adding bacon (not pictured) as what salad isn’t made better with bacon?
Vegan Brussel Sprout Slaw
1/2 c. pecans
1 lb Brussel sprouts, trimmed
3 tbsp. vegan mayo (feel free to use regular if you can eat it)
1 1/2 tbsp. dijon mustard
1 tbsp. honey
2 tbsp. olive oil
1 tsp. orange zest
1 tbsp. orange juice
2 tbsp. apple cider vinegar
Salt and Pepper to Taste
Dried Cranberries (I used apple juice sweetened)
Bacon (optional as not vegan, not in photos)
- Preheat oven to 375F.
- Spread pecans in a single layer on a baking sheet. Bake for 5 – 7 minutes until fragrant.
- Let pecans cool, then coarsely chop & set aside.
- Using a food processor (or knife if you’re really ambitious), shred Brussel sprouts using the slicer (not the grater).
- In a large bowl, whisk together the mayo, mustard, honey, oil and orange zest. Add the orange juice and vinegar and whisk until smooth.
- Add shredded Brussel sprouts to bowl and toss until combined. Season with salt and pepper.
- Transfer to a serving dish and sprinkle with pecans, dried cranberries and bacon (if using).
- Cover and refridgerate for 2+ hours.
Check out the rest of Group D’s recipes by clicking below!
Have you ever put an avocado in a smoothie before? If not, you’re missing out! Imagine pudding without the sugar, dairy or eggs that is actually good for you. Plus, smoothies are way better when you can eat them with a spoon. I’ve made variations of the above smoothies for breakfast for the last few weeks and they are too good not to share!
They are super simple to make (throw everything in a blender) and a great way to get eat healthy this Christmas while still feeling a little bit decadent! Feel free to adjust what you put in it or double the recipe to make two servings – it’s all about creative license!
“Green” Christmas Smoothie
1/2 frozen banana, cut into chunks
1/2 pear, cut into chunks
1 mandarin orange
1/2 large avocado
1 – 2 handfuls of spinach
Scoop of Protein Powder (optional)
Splash of orange juice
“Red” Christmas Smoothie
1/2 frozen banana, cut into chunks
1/2 pear, cut into chunks
10 – 20 fresh cranberries
1/2 large cooked beet (if you don’t have any, use any red fruit like cherries, raspberries, etc. but the colour won’t be as vivid)
2 pieces honey-candied ginger (or a slice of fresh ginger root and a small squeeze of honey)
Small handful of spinach
1 squirt of lemon juice
Splash of orange juice
- Place all ingredients except avocado in a single serve (or regular blender) and blend until smooth. Add avocado and blend until mixed. (If you have a high-powered blender, add everything at once).
- Pour into a glass and eat with a spoon.
I hope you have a blessed and merry Christmas! All the best to you and your family for 2015!
For November’s Secret Recipe Club, I was paired with Avril of Baking and Creating with Avril. Avril is a pro-star baker, with tons of delicious recipes like this Hummingbird Bundt Cake, these Apple Crumble Muffins, and even a cake with Cauliflower in it!
With the help of Mr. Bean, I ended up choosing to make her zucchini cornbread as we didn’t want something that was sugar-tastic and it was definitely delicious!
As expected, I did make a few changes: I made it gluten free, dairy free by substituting almond milk for the buttermilk and olive oil & more almond milk for the melted and cooled butter. I also reduced the sugar to 1/4 c. and used salt to help dehydrate the zucchini instead of sugar.) Even with the modifications, it had an excellent texture, had a good amount of sweetness and was nice and moist.
Gluten, Dairy and Soy Free Zucchini Cornbread
1/3 c. each of brown rice, millet and sorghum flours (or 1 c. of any GF flour – if you can have gluten, use 1 1/2 c. flour and omit the xathan gum)
1/2 c. tapioca starch
1 tsp. xathan gum
3/4 c. cornmeal1 tsp. baking powder
1/2 tsp. baking soda
1/4 c. sugar
1/2 tsp. salt + 1 tsp salt
1 medium zucchini
1/3 c. olive oil
2/3 c. almond milk (or other dairy free milk)
1 tsp. apple cider vinegar
- Half an hour before you want to make your cornbread, grate the zucchini, sprinkle it with 1 tsp salt and place in a dish towl lined strainer or seive. After 1/2 hour (or more), squeeze out excess water from zucchini. Set aside.
- Preheat your oven to 350F and grease a 9 x 5″ pan. (I used a 6″ cast iron skillet & 4 out of 6 large muffin tins.) If your pan(s) are metal, place in the oven while it’s preheating)
- In a measuring cup, mix together the almond milk and the apple cider vinegar. Set aside.
- In a large bowl, whisk together flours, xathan gum, cornmeal, baking powder, baking soda, 1/2 tsp. salt and sugar.
- In a separate bowl, whisk together the olive oil, milk mixture and eggs. Mix in the grated grated zucchini.
- Pour the wet ingredients into the dry and mix with a spatula until all the flour is incorporated. Add more almond milk if required.
- Remove the pan from the oven (careful, it’s hot!) and pour the batter into it.
- Return to the oven and bake for ~18 min (for muffins), ~30 – 35 min (for 6″ cast iron skillet) or ~50 minutes (for the loaf pan) or until a toothpick inserted comes out dry.
- Allow to cool slightly before serving.
Please check out the rest of Group D’s recipes by clicking below!
This past summer, my family decided that we were going to attempt to climb Mount Temple, the highest peak in Banff National Park. Unfortunately, due to poor weather and many injuries, we didn’t get to try. I had made these bars as a celebratory snack to keep us going once we made it to the top, but we still enjoyed them nonetheless in the rain.
They are a variation of these energy bars I made four years ago for a backpacking trip with my mom. Very tasty, easy to make and Bean-family friendly!
Mount Temple Granola Bars
1/2 c. rolled GF oats
1/2 c. quick GF oats
1 1/2 c. chopped nuts (I used 1/2 c. each of almonds, pecans and hazelnuts)
1/2 c. (packed) chopped dried fruit (I used a combination of apple juice sweetened cranberries and cherries)
1 tbsp. coconut oil
1/2 c. honey
1/2 c. almond butter
- Grease an 8″ x 8″ plan with coconut oil. Set aside.
- Mix together oats, nuts and dried fruit in a bowl.
- In a medium sauce pan, mix the honey and coconut oil. Bring to a simmer and let boil, stirring occasionally for 1 – 2 minutes.
- Mix in almond butter until smooth.
- Stir in the dry ingredients until evenly coated.
- Scrape into greased pan and press evenly into pan.
- Chill for an hour or two in the fridge and cut into bars. Wrap bars in wax paper and store in a bag in the fridge.