Category Archives: Fish & Seafood

Paleo Butternut Squash Crab Bisque + Start of Holiday Shopping

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Paleo Butternut Squash Crab BisqueI love me some soup in colder weather and finally it feels like autumn has arrived in Austin – so bring on the soups, bisques, broths, stews, chilies, cioppinos and other steaming hot heaven in a bowl. A soup that always catches my attention when I’m out running errands is the Butternut Squash Crab Soup from Whole Foods – I indulge in a to-go carton every once in a while but I’d be so much happier if it was more Paleo-friendly.  So, out with the dairy cream and in with the coconut milk, it’s an easy swap that keeps my recipe for Paleo Butternut Squash Crab Bisque a rich and creamy winner.

Paleo Butternut Squash Crab Bisque

Enjoy a nice, big bowl for dinner – or pour into a thermos for lunch at work or a warming treat in the football fan stands. If you can’t find or afford the crab, small salad-sized shrimp from the frozen aisle make a pretty darn good substitute.

 

Songa Designs Bella & Bling CuffAlso, with the holidays coming up, I want to share with you a fabulous gift idea for the women in your life — like a mom, sister, special aunt or best running friend. Even though it seems waaaay to early to start holiday shopping, it’s really not — the craziness of the season sneaks up so fast and I hate to be scrambling for last-minute gift ideas. So, how about a piece of gorgeous, artisan-made jewelry from Songa Designs?! I’m totally loving this Bella & Bling cuff bracelet, it’s a little tough and a lot pretty — and better yet, it’s made with natural fibers and reclaimed stones by women in Rwanda who built up this business to self-empower and create a better life. Be part of this circle of extraordinary women and check out the lookbook — if you’d like to order,use FITFORK15 at checkout for 15% off through Dec. 16th.

LOVE: Paleo Butternut Squash Crab Bisque & @SongaDesigns Cuff

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Soup or salad — or both? Have you started holiday shopping yet? Please share in the comments below – XOXO, Jennifer

 

Paleo Butternut Squash Crab Bisque
Print
Paleo Butternut Squash Crab Bisque
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Warm up with a mug full of this delicious crab bisque brimming with the natural sweetness of apple along with my favorite winter squash.
Course: Appetizer, Main Dish, Soup
Cuisine: American
Servings: 4 servings
Ingredients
  • 1 tbsp coconut oil
  • 1 med sweet onion, chopped
  • 1 large Granny Smith apple, peeled & chopped
  • 2 tsp minced garlic
  • 1 16-oz package (16-oz) package frozen butternut squash cubes, thawed
  • 1 15 to 16 oz can full fat coconut milk
  • 1 cup seafood stock
  • 3/4 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp cayenne pepper
  • 12 oz lump crab meat
  • Garnish: minced Italian parsley
Instructions
  1. Add coconut oil to large stock pot and heat over medium heat.
  2. Saute onion and apple for 5 to 10 minutes, or until softened, stirring constantly.
  3. Add garlic and sauté until fragrant, about 1 to 2 minutes.
  4. Add butternut squash, seafood stock, coconut milk, and cinnamon; bring to a boil.
  5. Cover, reduce heat to low, and simmer for 45 minutes.
  6. Blend with immersion blender until smooth, and season with salt, black pepper and cayenne – adding more or less, to taste.
  7. Stir in lump crab meat and continue to simmer soup for approximately 5 minutes or warmed through.
  8. Garnish with chopped Italian parsley and additional sprinkle of cayenne.

Crunchy Baked Ancho Honey Salmon a Spartan Beast Feast!

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Save 20% on spartan race code: UBST24-TK88D27So, I ran the Spartan Beast Dallas this past Saturday. It was muddy – really, really muddy thanks to record Texas flooding.  This is only the second obstacle course I’ve raced and the first as an elite —  I knew to expect the unexpected, but damn – it was a crazy from just trying to get into the parking lot . . . . . . . and then trying to get out, let alone the course.

Stuck in mud at Spartan Beast Dallas

The race was delayed while they rerouted the trail due to raging rivers. I got hungry. Then I got muddy – really, really muddy. I was hoping to dominate the running, but the ankle-deep mud made lifting each footstep up out of the muck difficult for me . . .and everyone. On this course, I think my favorite obstacles were the barbed wire crawl (the mud made for good slithering) and the monkey bars (because swinging around like a chimpanzee is just plain fun). Spartan Beast Dallas Barbed Wire Crawl

Spartan Beast Dallas Sand Bag Carry The bucket carry and sand bag carry were both hard obstacles given the incline of the hills and the slippery footing. I made a ton of mistakes but am excited to run another and see improvements in my strategy – and I’m happy to report that I came in as the 14th Elite and 2nd  Master Elite at the Spartan Beast Dallas  . . . and I’m not too badly banged up. The worst of it was a thigh rope burn and a goose egg on my head where I slid right into a tree limb!

Get 20% off any U.S. Spartan Race: Sprint, Stadion, Super, Beast, Ultra Beast, Trail, Kids and Hurricane Heat! All Heats! Sign Up Today! — Use code: SAP-936039P

Crunchy Baked Ancho Honey SalmonSo, enough about running and hurdling over stuff – onto the food! This easy dinner recipe for Crunchy Baked Ancho Honey Salmon is deliciously flavorful and surprisingly satiating even served atop a salad thanks to protein and heart-healthy fats. I love southwestern and spicy-sweet flavors and this fish recipe was inspired by a savory-sweet Ancho Honey Granola I made a few months ago – I originally served the granola on top of an heirloom tomato salad, but the leftovers are perfect for making a crunch topping. If you want to make the whole batch of granola (keep it in the freezer for long-lasting yumminess and recipe inspiration), check out the recipe post – otherwise, I have pared down the ingredients for just enough to make a topping for 4 salmon fillets.

Beast Feast! Crunchy Ancho Honey Salmon #Recipe and #SpartanBeast Dallas Recap

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So, how do you make your salmon? Saute, bake, special seasonings or sauces? And, have you ever run an obstacle course race — love it or leave it?  Please share in the comments below — XOXO, Jennifer

Crunchy Baked Ancho Honey Salmon
Print
Crunchy Baked Ancho Honey Salmon
Prep Time
5 mins
Cook Time
20 mins
Total Time
30 mins
 
The slightly-spicy, slighlty-sweet crunchy topping on top of succulent salmon is such a contrast in textures -- and a real treat! Clever enough for company, but easy for busy weeknight dinners.
Course: Main Dish, Salad
Cuisine: American, Southwestern
Servings: 4 servings
Ingredients
  • 1 1/2 tbsp coconut oil
  • 1/4 cup raw pepita (pumpkin) seeds
  • 1/4 cup slivered raw almonds
  • 3 tbsp honey (divided)
  • 1/2 cup old fashioned oats (gluten free if needed)
  • 2 tsp chia seeds
  • 1/2 tsp coarse sea salt
  • Garnish: Avocado, jalapenos and diced tomato
  • 4 6 ounce salmon filets
Instructions
for topping
  1. Add coconut oil to large skillet and bring to medium-high heat.
  2. Add pepita seeds, slivered almonds and chili powder to skillet and stir for 1 – 2 minutes or until beginning to toast. Add 1 ½ teaspoons of the honey and stir to combine.
  3. Mix oats, chia seeds, dried cilantro and sea salt to skillet, stirring well to coat with honey mixture. Continue to stir over medium heat for approximately 5 – 6 minutes longer, taking care that honey doesn’t start to burn.
  4. Remove from heat and let cool for 5 minutes on paper towels.
for fish
  1. Preheat oven to 400 F degrees.
  2. Place salmon filets, skin side down, on foil-lined baking sheet. Drizzle tops of salmon filets with evenly with remaining honey; lightly rub in with fingers.
  3. Top each filet evenly with oat mixture, patting down with fingers. Bake in pre-heated oven for 12 to 14 minutes, or until salmon cooked through and flaking.