The Lectin Avoidance Cookbook by Pamela Ellgen

Author:Pamela Ellgen
Language: eng
Format: epub
ISBN: 9781612438139
Publisher: Ulysses Press
Published: 2018-03-14T04:00:00+00:00

Nutrition Facts: 270 Calories | Fat 6g | Protein 41g | Carbohydrates 15g | Fiber 2g

Grilled Mahi Mahi Fish Tacos with Pineapple Salsa: Prepare the mahi mahi and pineapple salsa as directed. Divide between 8 grain-free tortillas, such as Siete Cassava and Coconut Tortillas or Julian Bakery Paleo Wraps. Top each taco with 2 tablespoons shredded cabbage (1 cup total) and 1 tablespoon Garlic Aioli (page 127).

Nutrition Facts: 511 Calories | Fat 25g | Protein 41g | Carbohydrates 40g | Fiber 5g

Smoked Salmon and Celeriac Casserole

Casseroles have a 1950s ring to them, but this creamy, smoky, and rich seafood dish gets an updated twist with smoked salmon, sliced celeriac, and fresh dill. Serve with a glass of bone dry white wine. Alternately, this makes a lovely brunch dish.

Serves: 4

Prep time: 15 minutes

Cook time: 1 hour

Nut-Free

2 tablespoons coconut oil, divided

1 onion, minced

1 cup coconut milk

4 eggs

¾ teaspoon sea salt, divided

½ teaspoon freshly ground pepper

1 (1½-pound) celeriac, peeled and sliced ⅛-inch thick

1 bunch fresh dill, minced

1 pound smoked salmon

1.Preheat the oven to 375°F. Coat the interior of a 2-quart baking dish with 1 tablespoon of oil.

2.Heat a large skillet over medium heat. Add the remaining tablespoon of the coconut oil and cook the onion with ¼ teaspoon salt until soft, about 10 minutes. Set aside.

3.In a separate bowl, whisk the coconut milk, eggs, ½ teaspoon salt, and pepper.

4.Spread the celeriac slices into the baking dish, allowing them to overlap slightly. Top with about ⅓ of the cooked onions and ⅓ of the fresh dill. Top with about ⅓ of the smoked salmon. Pour in about ¼ of the coconut egg mixture.

5.Repeat the process, layering the celeriac, onion, dill, salmon, and coconut milk. Complete the casserole with a layer of celeriac and top with the remaining coconut milk. Cover the pan tightly with foil and bake for 40 minutes. Remove the foil and cook for another 10 minutes, until gently browned and bubbling.

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