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Seared Fish, Garlic Roasted Leeks & Potatoes with Celery & Olive Salad


i haven’t cooked crap for the last year. obviously. crickets. cooking for the week feels like a chore, and i really stopped enjoying cooking. it’d take a solid hour to write a menu, and make a shopping list. then, off to the grocery store to fight the checkout lanes with grumpy biddies–who argue about bogos and .30/lb bananas. and also, the cashiers–they ask too many questions. i don’t want to tell you what i’m doing this weekend! and finally, i’d spend 3-4 hours cooking meals for the week, and another hour cleaning the damn dishes.


enter blue apron. i read about blue apron somewhere on the interwebz. they make your menu, and send all the ingredients, pre-portioned. all you do it cook it and clean it up. so check and check. also, three more checks: 1. pre-portioned means i won’t overeat, 2. new and cool ingredients that i don’t usually buy (so new! so shiny!), and 3. vegetables (i don’t eat enough of ’em). i had to try it out.


blue apron is not sponsoring this post, nor did they pay me or send me any food. i paid full price for this. anyway.


you get an email each week showing the 3 meals they’re sending (with the option to skip if they look blah). it costs $9.99 per person, per meal (shipping included). which is kind of a lot, but since we’ve been eating out more and more often, spending either the same of more for kinda crappy food, i felt validated (i mean yeahhh, there’s chipotle, but i get sick of it.). this works really well as a supplement to the quick & easy stuff i usually do each week (eggs, oatmeal, etc.).


my first shipment came friday. we got home from the gym around 8:30 that night, and found these giant boxes sitting at our door. i opened it up, and everything i needed for making 3 curated meals (including the step-by-step recipes) was included–except cooking fat, pepper, and salt. it was freaking adorbs. everything was labeled, and you get all these cute bottles and containers. i got pretty excited. it was weird.

blue apron


there was this fish dish, an asian chicken with rice and ponzu, and pork chop croque monsieur with a bacon and radish salad.


it was all sooooo good.


the first thing i made was fish with roasted leeks & potatoes, and a celery, parsley & olive salad (more like a garnish salad, not a side-dish salad). it sounded pretty fancy pants, but look about 40 minutes total (potatoes took forever, i should have cut them smaller.), and clean up was not bad at all. i bought the 3 meals for 4 people subscription, hoping i could squeak out 3 meals–one big one for b and 2 normal ones for me. so that’s why you see 2 of everything above.


fish. love. roasted anything…again, totally love. but a salad made of mostly celery and parsley, i was turning my nose up at it. to me, parsley tastes like dirt and celery just isn’t something i like in salad–it reminds me of health food. but truly, honestly…this salad was amazing. i will make the taters & leeks, and salad again for sure.


i made a few adjustments to the recipe, so here’s what went down in its entirety.


these photos come courtesy of my iphone 4 (i left my camera at the gym). sorry y’all.




for the garlic roasted leeks & potatoes

  • 1-1/2 pounds of fingerling potatoes, cut in half (the smaller you cut them, the faster they’ll cook)
  • 4 leeks, trimmed of tops and roots, cut into strips and washed well
  • 6 cloves garlic, minced
  • zest of 1 lemon
  • butter, olive oil for drizzling
  • salt
  • 1 t piment d’Espelette (or red chili flakes and some paprika mixed together)




preheat your oven to 400ºF.


line a baking sheet with foil. lightly drizzle the foil with olive oil.



add the potatoes and leeks to the pan. top with garlic, lemon zest, dots of butter and a drizzle of olive oil. sprinkle with piment d’Espelette and be generous with the salt.


cover with a piece of foil. roast for 15 minutes. remove the foil and roast for another 10-15 minutes. make sure the potatoes are soft!


meanwhile, we’ll make the salad…




for the celery and olive salad

  • 2 stalks celery, finely chopped
  • 16 kalamata olives, chopped
  • 5-6 sprigs of parsley, minced
  • juice of 1 to 1-1/2 lemons
  • 2 T olive oil
  • salt, to taste (remember, olives are salty (i forgot))




in a bowl, combine all the ingredients. toss to combine. taste and adjust seasoning. place in the fridge until ready to serve.




for the fish

  • 4 filets of firm white fish (cod and mahi are my faves-easy to cook (and not overcook))
  • 1 t butter and 1 t olive oil for the pan
  • 1 t piment d’Espelette (or red chili flakes and some paprika mixed together)
  • salt, to taste


for the fish


once the potatoes are about ready to come out, start the fish.


heat a (non-stick!!) saute pan over medium heat. melt your fat. sprinkle the fish filets with spices and salt. saute until done in the center, about 3 minutes on one side, and 2 minutes on the other.


Poultry Salads

Buffalo Greek Caesar Salad

An oldie, but goodie–revamped with a new pic…

Yup, that’s a long ass title..but I said it. There’s no other way…I mean, what are you supposed to do when you love Caesar salad, Greek salad and buffalo chicken? Mix them all together and see what comes out. What came out was deliciousness. We roasted garlic for the Caesar dressing to add some serious flavor and are omitting dairy (parmesan). It may seem like a tedious task, but I highly, highly recommend you try it–even do a few heads, as opposed to a few cloves, because it keeps really well in the fridge and can be added to ANYTHING that calls for garlic. It’s worth the trouble, I promise.

Buffalo Chicken

  • 1 lb chicken, chopped in ½” cubes
  • 2 T FOC (fat of choice)
  • 3 T hot sauce
  • 1 t cajun seasoning (no salt added)–if you can’t find it or don’t have it, just use hot sauce

Heat FOC and add diced chicken. Sear on high heat before flipping to facilitate the browning action. When the chicken is cooked through (10-15 minutes total, 5-7.5 per side) add hot sauce and cajun seasoning directly to pan…stir in and keep on low heat until ready to serve.

Roasted Garlic Dressing

  • ½ C mayo
  • 2 T white wine or apple cider vinegar
  • 6 cloves roasted garlic or 1 teaspoon granulated garlic
  • S & lots of P

Make mayo per directions. I’m intrigued by PaleOMG’s blender bottle method–haven’t tried it, but will be soon. Peel the garlic cloves and place in a piece of  foil, drizzle with olive oil and crumple the foil into a pouch shape. Roast the garlic in a 400°F oven until golden brown (about 10 minutes). Don’t burn it! Add all the ingredients to food processor and blend until smooth. Parmesan would be a welcome addition here, if you wish. We didn’t use it and know it’ll be delicious either way.

For the Salad

  • 2 heads romaine, chopped
  • roasted red peppers, diced
  • kalamata olives
  • feta or Parmesan cheese, optional
  • anchovies, if you like ’em
  • 8 ounces mushrooms, sliced thin
  • S&P

Clean and remove gills from mushrooms. Slice thin. Saute the shrooms in your FOC, until softened. If you want, remove the chicken from the pan and use it to saute the ‘shrooms.

Serve romaine topped with sauteed mushrooms, diced red pepper, olives, buffalo chicken and garlic dressing.

Poultry Salads

Hibachi Sesame Chicken & Ginger Dressing

hibachi chicken

It’s like going to the hibachi restaurant without all that added pressure of trying to catch the shrimp in your mouth…


For the Salad

  • romaine lettuce, 2-3 heads, chopped
  • thinly peeled carrots and cucumbers

For the Dressing

Whizz in food pro until well combined.

For the Chicken

  • oil or fat, for the pan
  • 1 lb boneless, skinless chicken thighs, cubed
  • 4 tablespoons wheat-free tamari
  • 1 tablespoon sesame oil
  • 2 tablespoons sesame seeds
  • Juice of 1 lemon

In large skillet, add your oil of choice over medium-high heat. Add chicken and leave it for a bit. Don’t mess with it, you want it to get crispy. Keep an eye on it, and after about 2-3 minutes add 2 T of the tamari and the juice of half the lemon, drizzle it around evenly. Once that starts to dry up and the chicken is getting brown and crispy on one side (approx. 5 minutes) toss the chicken to cook the other side. After 2-3 minutes repeat the process of drizzling the remaining tamari and juice of the other lemon half. After approximately 5 minutes continue to stir the chicken until cooked evenly on all sides. Once cooked through remove from heat and add sesame oil and sesame seeds and toss to coat. Season with salt and pepper to taste.

Serve lettuce, carrots, and cukes topped with chicken and dressing.

Game/Other Salads

From the Book > Gyro Taco Salad & Tzatziki Guacamole


This is a recipe from our book: Primal Cravings: Your Favorite Foods Made Paleo.


A theme we like to play with a lot is taking flavors you know and love and adding a twist…we want our food to be familiar yet interesting. Gyro Taco Salad is a good example of just that. We took the components of a traditional taco salad, but flavored it like a traditional gyro. Gyro spiced ground lamb (or any ground meat) over lettuce (plus any of your favorite veggies) and topped off with a fresh mint and cucumber guacamole AKA Tzatziki Guacamole. Wouldn’t that just be a real Mediterranean fiesta?

Servings: 6

For the Gyro Taco Salad

  • 2 pounds ground lamb
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground coriander
  • 1⁄2 cup chicken stock
  • 1 tablespoon lemon juice
  • Salt to taste
  • 3 heads romaine lettuce

1. In a large sauté pan, brown the lamb. Once the lamb looks about halfway cooked through, add the onion and garlic. Continue to cook until onion is softened. Add the oregano, thyme, coriander, chicken stock, lemon juice, and salt. Cook about 5 minutes more, until the stock has reduced a bit.

2. Chop the romaine lettuce and serve with gyro meat and a spoonful of tzatziki guacamole.

For the Tzatziki Guacamole

  • 2 ripe Haas avocados
  • 1 English cucumber
  • 1 tablespoon fresh mint
  • 1 tablespoon fresh dill
  • 1 tablespoon lemon juice
  • Salt to taste

1. With a cheese grater, shred the cucumber with a box grater over a tea towel.

2. Twist the tea towel up and squeeze it over the kitchen sink to remove excess water from cucumber.

3. Blend avocados, squeezed cucumber, mint, dill, lemon, and salt in a food processor until smooth.


Salads Sides

Cheap, Easy & Fast Green Salad


Warning. Turn back if offended by the use of some parmesan cheese as a way to make green things taste better.

Read more about how dairy fits into a paleo-friendly lifestyle here:

The CrossFit Journal posted a supposedly “kid-friendly” recipe for steamed kale. Here ya go:

You can just scroll to around 4:20 and watch the young lady on the right. She doesn’t say anything about what she thinks, she lets her face do all the talking. Poor thing. I couldn’t help but giggle. I don’t think she’ll be asking for seconds.

Maybe this recipe isn’t kid-friendly either. I didn’t feed it any, so I don’t really know. But as someone who will only eat vegetables when they’re drowning in bacon fat or a derivative there of, and as someone who’s really just a child trapped inside a 28 year old’s body, it gets my stamp of approval.


  • 1 large bag of pre-cut kale (some stores sell this in 1 lb packages, some in 12 ounce, doesn’t really matter)
  • couple tablespoons of extra virgin olive oil
  • juice of 1 lemon
  • couple handfuls of pre-grated parmesan cheese (feta works well too)
  • couple pinches of red pepper flakes
  • salt, to taste


Pick through the bag of kale; removing any stem pieces and tearing any large leaves into tiny, more manageable pieces. Place the torn leaves in a large bowl.

Drizzle in a bit of olive oil–just enough to get all the leaves coated (doesn’t take much). Use your hands to massage the oil into the leaves. Once you notice the kale’s volume diminish by about a third, you’re done. Now add in the lemon juice, salt, red pepper flakes and parm. Toss to combine. Taste and adjust however you’d like.

Pop in the fridge to chill and serve cold.


Greek Chopped Salad

I made this salad to go along with the Greek Meatballs I prepped and cooked this weekend. It was super important to me that whatever vegetable side/salad I made go along with lots of protein options. Thus, the Greek Chopped Salad was born. It eats well alone, but plays well with others: canned fish, the aforementioned meatballs, pulled chicken, deli meat maybe?

I used green onion instead of red onion because no one really wants (or wants to smell your) onion breath. I tossed in some greens (arugula & spinach) to dress it up a bit. Hindsight doesn’t recommend the spinach–turns slimy, but the arugula was awesome. Also, I immediately dumped a mondo-generous portion of feta after I snapped this picture. That last part, is up to you.


  • 1 English (also called Hot House) cucumber
  • 2 green onions
  • 1 pint cherry/grape tomatoes
  • 1 handful kalamata olives
  • 4 pepperoncini peppers
  • 2 handfuls arugula greens
  • juice of 1 generous lemon
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh mint
  • 3 tablespoons extra virgin olive oil
  • salt & pepper
  • feta, if you want


Get out a storage/serving container.

Chop up the cucumber, green onions, tomatoes, olives, peppers and arugula. Toss them into the container. Add in everything else.

Make sure you generously season the salad with salt and pepper, to your liking of course.

Stir to combine.


Frou Frou Cobb Salad

So here’s what happened:

this stuff was in the fridge + I needed to eat = this recipe


  • 1 head romaine lettuce, chopped
  • 2 greedy handfuls baby spinach, chopped
  • 3 oz prosciutto, sliced into strips
  • 3 eggs, hard boiled and chopped
  • 1 ripe pear, chopped
  • goat cheese, optional

For the Dressing

  • 1/2 lemon, juiced
  • 2 T dijon mustard
  • 2 T olive oil
  • 3 sprigs fresh thyme, finely minced
  • s&p


Toss the chopped lettuces and hard boiled eggs (+ goat cheese, if you’re using it) in a large bowl.

Heat a saute pan over medium heat and add the prosciutto slices. Let them crisp up in the pan, about 5-6 minutes total. Toss them with the lettuces.

Place the chopped pear in a bowl that has the lemon juice from the salad dressing ingredients. Coat the pear pieces with juice. Pears tend to brown when they’re exposed to air, so coating them in lemon juice will solve that problem. Toss the pears in with the lettuces.

Add the mustard, olive oil, thyme and some s&p to what’s left of the lemon juice. Whisk or shake to combine.

A note about fresh thyme

If the thyme is young, the stalks will be tender. If it’s old, the stalks will be woody. So, if you happen to have some young stalks, I recommend chopping up the leaves, including the stalks, very finely, as you’ll never know the difference and it’s such a big pain in the butt to take thyme leaves off their stalks anyway. If you’ve got woody stalks, well…sorry.


Guacamole Salad

I made this to go alongside a pork butt Brandon smoked this weekend. I figured why not chop up some standard guac ingredients, toss in some refresher veggies like cukes and voila, I’ve made a chewable guacamole, though that title doesn’t sound quite as appetizing as guacamole salad, to me anyway. When we sat down to eat, I kept hovering over Brandon, eyeballing how many forkfuls of salad he was putting into his mouth. I said, more than once (read: nagged), “Heyyyy babeeeee, make sure to leave some so I can have it for leftovers. *Smile*”  I was kind of obsessed with this.


  • 2 avocados, diced
  • 1 English cucumber, diced
  • 4 large-ish tomatillos, diced
  • 1/2 red onion, finely diced
  • handful cilantro, chopped
  • 2 limes, juiced
  • salt


The only thing I really need to explain (probably) is how to deal with tomatillos, so here goes…

Remove the green husks. You’ll feel that the tomatillo is slightly sticky to the touch. Rinse those suckers under some warm water, then chop ’em up like the rest of the ingredients.

In a large bowl, add all ingredients together. Consume.

Salads Sauces, etc.

Chipotle Slaw

I love mayonnaise. Well…I don’t love it enough to eat it out of the jar by the spoonful (I also can’t eat almond or coconut butter by the spoonful..not a big fan of that stuff on its own.), but I’m not ashamed of the extensive amount of mayo slathering, mayo dipping and just general mayo canoodling that I do. Mayonnaise is such a versatile refrigerator staple, that you can mix or dip it into any lingering veggie and be set with a delicious meal or snack.


  • 1 smallish head green cabbage (mine was 1 ½ lbs), thinly sliced
  • 1 chipotle pepper in adobo (not 1 can) + 1 T adobo sauce
  • ½ c mayo, preferably homemade with avocado oil
  • 1 lime, juiced
  • 1 T apple cider vinegar
  • 1 T honey
  • handful cilantro, chopped
  • salt


In a large bowl, whisk together the chipolte, mayo, lime juice, vinegar, honey and cilantro. Taste and add salt according to your preference. Toss in the sliced cabbage and mix. I tried using a spatula, and that just annoyed me…so I recommend mixing with my favorite kitchen tool, hands.

Cover with plastic wrap and let marinate for at least 30 minutes.

You could also use this slaw dressing as a salad dressing.

Salads Sauces, etc.

Double Bacon Caesar

I’ve said it a million times, and I’ll say it again, I am not a fan of salad, unless it’s coated and covered in tasty treats and dressing. The “Paleo” part of me feels guilty about this, as it seems like an integral meal that’s part of everyone’s Paleo diet, except mine (and Brandon’s by default). But then I read a blog post from this girl (master of the CrossFit universe), and saw that we share the same view about salad. So obviously I drew the super scientific conclusion that: not liking salad makes you really good at CrossFit. So from this point forward, not only do I feel completely justified, I have vowed to start un-liking salad even more, so I can be just as good at CrossFit as Juli.


For the Salad

  • 2 heads of romaine lettuce
  • Parmesan cheese
  • 1 lb chicken
  • 1/2 – 3/4 lb bacon

For the Dressing

  • 1/2 c bacon fat, liquid but cooled
  • 1 egg yolk
  • ½ lemon, juiced
  • 1 garlic clove, finely grated
  • handful finely grated Parmesan cheese
  • 1 t worcestershire sauce
  • ¼ t anchovy paste or ½ anchovy (NOT ½ a can/tin)
  • s & p


For the Salad

It doesn’t really matter how much of any of this stuff you put into a bowl, so you don’t need to follow the amounts or anything, I’m just letting you know what we did.

What I do care about is the bacon. We want to get out around 1/2 cup of fat for the dressing and still have some left over to cook the chicken in.

So mainly concern yourself with: browning the bacon and then sauteing the chicken.

Add all that stuff into the salad, along with whatever else you’d like.

The dressing is the important part. Onward…

For the Dressing

This is a no stressing dressing! Combine all the ingredients into a jar with a screw top lid. Shake until everything looks creamy. Taste and make sure it doesn’t need any adjustments. Done.

A note about this dressing: Because bacon fat is mostly saturated, it will solidify at room temp and in the fridge. It’s best to drizzle the dressing only on the portion of salad you’re eating…not on the whole thing, unless you plan to eat it all in one sitting. Store the dressing in the fridge and reheat it in the microwave for a few seconds to get it nice and fluid again.

And finally…We’ve also made a bacon fat honey mustard. It’s just a delicious.