Healthy Paleo Dinner Menu Every day is like Valentine’s Day for my husband and I. We set aside time and together we create healthy, mouth-watering meals. While the food is cooking we enjoy slow dancing in our kitchen. Some people may call it walking around in a circle. We sure aren’t Fred Astaire and Ginger Rogers! But we sure do have fun. Menu: Walnut Coleslaw, Dill Butternut Squash Fries, Baked Lemon Herb Tilapia and Frozen Raspberry Torte Walnut Coleslaw Ingredients: 1/2 c. mayonnaise 2 tablespoons Dijon mustard 2 teaspoons balsamic vinegar 1 cup red cabbage, chopped ( or even easier use 1 bag of chopped coleslaw) 1 cup celery, chopped 1/2 cup walnuts, chopped salt and pepper Directions:
  1. In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt and pepper.
  2. Add the cabbage, celery and walnuts. Mix well.
Sometimes I add 1/2 cup raisins to this recipe.   Baked Lemon Herb Tilapia Ingredients: 4 tilapia fillets 3 tablespoons ghee or butter 4 tablespoons fresh lemon juice 4 large garlic cloves, chopped 3 tablespoons chopped parsley 1 tablespoon fresh oregano salt and pepper to taste Directions:
  1. Preheat oven to 400F
  2. Melt the ghee in a small pan. Once hot, add garlic to the butter and sautee for a few minutes until garlic is golden.
  3. Add parsley, oregano, salt and pepper. Sautee for another 1-2 minutes.
  4. Add the lemon juice, stir, and turn off the heat.
  5. Place the tilapia fillets on a greased baking pan. Season with some salt and pepper. Pour the lemon-ghee sauce over the fillets.
  6. Bake for 15 minutes.
  Dill Butternut Squash Fries Ingredients: 1 large butternut squash ( about 2 pounds) 1 tablespoon coconut oil, melted 3 tablespoons roughly chopped fresh dill 2 teaspoons coarse sea salt Directions:
  1. Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper.
  2. Cut off the bottom of the butternut squash to create a stable surface. Holding the squash upright, use a sharp knife or peeler to removed the skin. Cut the squash in half lengthwise, remove the seeds, and cut it into fry-sized strips.
  3. Toss the fries in a large bowl with the coconut oil, dill, and salt. Place the fries on the prepared baking sheet, making sure not to overlap them; if they overlap, they will steam rather than roast.
  4. Bake for 35 minutes, or until tender on the inside and crunchy on the outside. Remove from the baking sheet and place on a cooling rack to help retain their crunch. Eat while still warm.
  Frozen Raspberry Torte Ingredients: Crust: 1 cup macadamia¬† nuts 1 cup walnuts 4-6 medjool dates Filling: 12 ounces fresh raspberries (or other berries of your choice) 1/2 lemon, juice and zest 2 tablespoons coconut butter 1 tablespoon coconut oil 6 medjool dates (more of less to taste depending on the sweetness of your berries) Directions:
  1. Place the macadamia nuts and walnuts in a food processor; and process until they are a very fine consistency, almost like nut flour. Add the dates until the mixture becomes sticky and forms a giant ball in the processor.
  2. Press the crust mixture into a 9 inch pie pan(lined with parchment paper if you have it), and place it in the freezer to set.
  3. Place the raspberries, lemon juice, coconut butter, coconut oil, and dates in the food processor, and process until smooth. Taste it to make sure you have added enough dates for your desired sweetness.
  4. Remove the crust from the freezer, and fill the pan with the berry mixture. Place the pie back in the freezer, and chill it for at least 2-3 hours.
  5. Remove from the freezer before serving to soften it slightly.
  Learn more about Paleo cooking. Sign up for Sue London’s Paleo Cooking Classes. Contact Sue for more details: Sue@asksuelondon.comfacebooktwittergoogle_plusredditpinterestlinkedinmail