Kitchen Experiments – Fish Tacos

Every night seems like an adventure in our kitchen since we started the ALCAT diet.  We are doing a 4 day rotation diet and some of the days are easier than others.  Day 3 is my least favorite and most difficult when it comes to snacking.  Day 4 has also been a bit of a challenge as well though I can always fall back on hummus and falafel.  Actually, day 4 has become easier ever since we found Humbles Hummus Chips.

humbleshumbles chipsThey are really delicious and are great dipped in hummus.  If you have not tried them yet, I strongly urge you to buy a bag and dig in.  Anyway, back to my day 4 dilemma in the kitchen.  I am always looking for something new to make.  I recently posted about the buckwheat crepes that I made. They were pretty easy and delicious.  I had eaten them stuffed with hummus and lettuce and thought there must be more that I can do with them.

When I lived in Seattle, there was this very authentic mexican restaurant that made fish burritos.  They were the best.  I decided to give it a try.  The burritos in Seattle were mainly fish and cabbage so I thought about this great summer salad that I make with cabbage, mint and lemon.

cabbage saladI embellished it a little bit with carrots but it is still a very refreshing and an “eye” appealing salad for any occasion!

Green Cabbage and Mint Salad

1 Small green cabbage, thinly sliced

1 Small carrot, grated
8 Fresh mint Leaves, chopped (dried is ok, fresh is better)
4 Tbs. lemon juice (preferably fresh squeezed but bottled is ok)
2 Tbs. Olive oil
Salt to taste

In a large bowl, combine the cabbage, carrot, and mint.  In a small bowl, mix the lemon juice, olive oil and salt. Pour the dressing over the cabbage and toss.  Chill for several hours before serving.

I decided a nice light white fish would probably work best so I baked up some haddock with a little lemon and then assembled my fish taco…

fish taco

It was that simple.  You could easily substitute tofu, tempeh or even seitan for the fish and I think it would be just as delicious.  It was a nice diversion from our usual hummus and falafel.  Enjoy!

Kitchen Experiments – Buckwheat Crepes

Here is a great recipe for a gluten-free crepe made with buckwheat flour!  I have been grinding the raw buckwheat groats into flour instead of using the pre-packaged flour.  I find the flour that is already ground has a very strong buckwheat taste.  The raw groats are a lot more mild. I have been eating the crepes like a tortilla with hummus or nut butter.  The first night I made them, I served them with fresh strawberries; that was delicious.

I keep trying to find different food ideas that are easy to make and then easy to freeze.  I save the paper wrap and plastic packaging from the rice tortillas that I buy and then package the crepes between the paper and put it in the plastic bag and then place it all right in the freezer. The paper makes it very easy to defrost just the right amount of crepes that you need.  They do not stick together and freeze beautifully.  See what fun recipe you can create using these lovely, light crepes! Bon Appetit!


Gluten-free Crepes

1 ¼ cup almond milk

4 Tbs. arrowroot powder

1/2 cup water

2 Tbs. melted ghee

1 cup buckwheat flour

1/2 tsp. xanthan gum

½ tsp. salt

In a medium bowl, combine the buckwheat flour, arrowroot powder, xanthan gum and salt.  In a small bowl, mix the almond milk, water and butter together and slowly whisk into the flour mixture.  Make sure that the batter is not lumpy.  You want a nice thin batter than will easily swirl in the pan.  If it seems to thick, add some more water or milk.

To cook the crepes: set a large cast-iron skillet over low heat. Slowly, bring it up to medium heat. Spray the skillet with cooking spray. Swirl in some of the crêpe batter (about 2 ounces, if you want to measure it). Tilt the skillet back and forth until the batter covers the entire surface. When the edges are set and starting to curl up from the pan, about 30 seconds to 1 minute, run a metal spatula under all the edges of the crêpe. Flip the crêpe. Cook for 30 seconds then turn the crêpe out onto a cutting board or plate.

Repeat with the remaining crêpe batter.

1/8 tsp. baking powder