Grain Free Fish Taco Bowls

Yum!  If any of you know anything about Mr. Rodgers, you probably know that he loves anything “taco.” However, our options are limited, seeing as his new, stricter rules cut out any grain!  Now he always loves what I make, but because he’s just so wonderful I love trying to surprise him with new dishes that capture at least parts of his old favorites…without the items on his “no-no” list.

That is what this was.  And it was totally worth it!  I am so excited for a new way to enjoy our favorite flavors.  We used to eat fish tacos once every other week or so, because it made us feel like we were eating a “fancy” or “special” taco.  Now…we can do that again, without guilt or the added pounds for the Mister!  Want to know a secret?  He has lost 40 pounds so far, and is still going!  I am so incredibly proud of him!  And thrilled with all the new recipes we are discovering in the process.

Anyways…back to these AMAZING bowls of flavor!

Adapted from


Here’s what you need:

  • 1 Recipe Cauliflower Rice
  • 2 Tbsp Grassfed Butter or Coconut Oil
  • 1 lb Fresh Cod (Or white fish of choice)
  • 2 Cloves Garlic, minced
  • 1 Red Onion, Diced
  • 1 Red Pepper, Diced
  • 1 Can Black Beans
  • 1 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1/2 tsp Cayenne Powder (to taste, if you don’t like it spicy then just use a pinch)
  • Salt and Pepper
  • 1 Recipe Avocado Salsa for topping
  • Fresh Mango for topping (so good!)


And here’s how you do it:

  1. Mix together all the spices and spread generously over your fish filet.
  2. In a large cast iron skillet, melt the butter/oil over medium high heat.
  3. Add your fish now, cooking each side a few minutes until it is white through and flakes easily.  It will be tastiest if you can get at least a little bit of a sear on both sides!  We like ours crisp and a little blackened, as you’ll see in the picture!
  4. Remove the fish and add the peppers and onions.  Cook until tender crisp, making sure to stir and scrape up those blackened bits of goodness stuck to the bottom of the pan.  Add the beans and garlic and stir, cooking until everything is warm through.
  5. In a bowl, add a big spoonful of cauliflower rice.  Next, layer on the bean/veggie mix, then the fish (I shredded mine), then salsa, then mango…and whatever else your heart desires!  Enjoy!

Fish Taco 2

Prep all your veggies and things!

Fish Taco 3

Get your fish ready…

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Mix together your seasonings…

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And generously season your fish.  Melt your butter and add fish.  Sear each side and cook until it flakes easily.

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Remove from pan and set aside.

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Add onions and peppers to same pan and cook until tender crisp, stirring so you scrape up all the yummy blackened stuff on the bottom of the pan.

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Add your black beans and garlic, cook until heated through, and dump into a bowl.

Fish Taco 8

Shred your fish.  Yummy!

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Prepare your spread!

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You an do this buffet style and have everyone create their own, or fix the bowls up yourself!

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Add the rice first, then the veggie mix…

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Then the fish…

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The salsa…

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And the mango!

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So ridiculously yummy, with layers of flavor!!!  I hope you enjoy this like we did!



Fresh Strawberry Salsa

When looking back at my life, I just have to laugh sometimes.  For example.  Looking back at the day when Mr. Rodgers shared his decision with me to change his eating habits.  Being young in age and in my health knowledge,  I was convinced that I ate great!  You know, the whole…potato is a healthy vegetable, a couple Tbsps of brown sugar in a sauce is fine, “as long as I’m not going through a drive through I’m doing good” mindset.  But when he started talking about all natural, totally organic, super strict stuff…I thought my new found love for experimenting in the kitchen was over.  How would I ever try all those fantastic recipes I had pinned on Pinterest if I had to follow these rules?  I thought my days of fun food were over.  I thought the days of flavor and exploration were done.  “Hello tasteless baked chicken every day” was my fear.

And now I look back and laugh.  It’s like a whole new world  has been opened up to me…flavors I didn’t even realize existed!!  I don’t see rules, I see challenges.  Those pins I thought I lost?  They are just canvases waiting to be adapted into healthy, nourishing, flavor packed meals.  When Mr. Rodgers and I do really good at being consistent (let’s be honest, we are far from perfect, though he has been kicking butt and dropping pounds the past two weeks!!), we realize that those other foods really were devoid of true flavor.  So I smile at the younger me with tears in her eyes over a passion she thought she was losing…and rejoice that I listened to him so I could discover a whole new level of said passion!

ANYWHO!  This recipe brought all that rambling to my brain.  Because I never would have thought that some day I would be making a fresh strawberry salsa!  Delicious!  It was adapted from the WONDERFUL Caveman Feast app by Abel James.  You should all download it.  Its organized.  It’s pretty.  It’s healthy and easy!  For this meal we used the salsa on meat (recipe soon to come.)  But I would love to find a healthy way to make a form of cinnamon chip (Ideas?  Anyone?) and eat it as a snack.  Sweet.  Tart.  A little heat.  Perfection.


So, here’s what you need:

  • 2 Cups Strawberries, Finely Diced
  • 1/2 Sm Red Onion, Finely Diced (I usually do red onion to taste, or till it “looks right.”  You can tell when there is enough by the ration of strawberry to onion!)
  • 1 Jalapeño, or 1/2 Serrano (I tend to enjoy the serrano flavor better, but jalapeños are great too!)
  • 1 Lime, juiced
  • 1 tsp Strawberry Balsamic Vinegar (Optional!  We have some from our first anniversary trip to Lake Placid, almost two years ago!  It just seemed fitting to add to a strawberry salsa!)

And here’s how you do it!

  1. Now here is the main difference between my version and our good friend Abel’s.  I like my sauces more chunky and “pico de gallo” style, so I diced everything.  However, the original says to pulse in a food processor till you have a smoother sauce.  I will let you decide your preference.  🙂  If your strawberries aren’t super sweet, then the food processor may be better so you won’t have chunks of tart strawberry.  But I love getting distinct flavors in different pieces, and mixing everything together before hand to get a sort of “marinating” action.  All that said, here is where you prep your veggies and fruits!
  2. Combine all ingredients in a bowl.  Season with salt and pepper if needed.  Refrigerate until serving.  OR put it all in a food processor and blend away!!


How easy was that?!  And how fancy does it look?!  I love it!  What would you use this for?!



Mixin’ mixin’ mixin’…


Strawberry Salsa…who woulda thought?!


Fish Tacos with Peach Salsa

So recently I got an alert on my iPhone informing me that it is time for the new ios upgrade.  Well I went to start the upgrade, it wouldn’t let me because appaaaaaarently there isn’t enough room left on the darn thing!  There is a point to my story, I promise!   I figured since I have like 600 pictures on my phone…that might be the first place to start to clear some space!  As I was going through the pictures, I found some great photos in the ol’ archives…wonderful meals that I had made a long time ago, but never blogged about!!  And I even remember where to find some of the recipes so now I can share them with you yaaay!!  Oldies but goodies I like to say!!!  Here is one that is definitely a treat, especially if  you are as freakishly passionate about TACOS as this family of Rodgers’ is!  Before the diet…we had them almost once a week, all different kinds!  Chicken, fish, beef, pork…mmmm!!!  Maybe I can share some of the recipes when we have “cheat” nights, so I can take pictures!  Cause food blogs without pictures are kinda dumb, right?  ANYWHO!  I get sidetracked!!  This one, I DO have a picture of. 🙂  I know it’s not a perfect picture, but it works, right?!  🙂  It’s good enough to make me want another one…right NOW!

Photo (8)

This one is from the wonderful… 🙂

So, here’s what you need:


  • 1 lb tilapia, cut into strips
  • 1/2 C panko bread crumbs
  • 1/2 tsp kosher salt (if you are using salt that is smaller grains, start by using 1/4 tsp)
  • 1/4 tsp cayenne pepper (if that’s gonna be too spicy, switch to chile powder or paprika)
  • Tortillas (of course for corn tortillas are what you’re supposed to use for fish tacos, but we prefer flour :))


  • 2 C diced peach (they say to peel it…I did that but definitely don’t think that was necessary)
  • 1/2 C diced red onion
  • 2 Tbsp chopped cilantro
  • 1 Tbsp lime juice
  • 1/2 tsp kosher salt (same deal…if its not kosher, halve it)
  • 1/8 tsp cayenne
  • 1 jalapeno, seeded and finely chopped
  • 1 garlic clove, minced


Here’s how you do it:

  1. Combine all of the salsa ingredients and let sit while you prepare the rest of the tacos.  Feel free to taste and adjust!!
  2. Preheat oven to 375 degrees.
  3. For the tacos: Combine the panko with the remaining salt and cayenne in a shallow bowl.
  4. Put your fish slices in the bowl and toss till they are lightly coated.  Because the aim of this recipe is to be somewhat “light,” you aren’t gonna get tons of panko, just enough for a nice crunch.  If you want more covering, whip up an egg in another shallow bowl and dip your fish in that first, then the panko coating.
  5. Grease a baking dish, and place the coated fish in a single layer in it.
  6. Bake in your preheated oven for about 10 minutes, turning once.
  7. Warm your tortillas…place them on a plate under a damp paper towel and microwave 30 seconds-1 minute.
  8. Serve fish and salsa in tortillas, with whatever extra toppings you desire!  Lettuce, cheese, tomatoes (ew), whatever… Have fun!  Super great dish!  I LOVE making me some fresh salsa!!!!