I made some bright and summery mango salsa with pineapple and avocado the other day, and it was delicious with a few grilled tuna steaks for dinner. I had leftovers the next day, so I made Paleo fish tacos for lunch! Sometimes eating leftovers can be a drag, but if you switch it up a little, you might not even notice.

Ingredients:

• Grilled fish--if you don't have or want tuna, you could do red snapper or tilapia
• Several leaves of Bibb lettuce
• A few tablespoons (or more!) of mango salsa (get my recipe for that here)
• One or two lime wedges

Instructions:

1. Cook fish on grill (if you're using leftovers like I did, just microwave it to reheat)
2. Assemble taco using lettuce as the taco shell. Add fish and top with salsa. (I like to separate the fish into smaller pieces with a fork or a knife instead of eating the whole thing in one piece.)
3. Give the whole thing a squeeze of lime, fold over, and enjoy!

Rob and his brother Sam and I went to dinner at Day Block Brewing Company last weekend. It looked like a cool place, but let's be honest, a local brewery that specializes in pizza? It may sound awesome, but I wasn't terribly optimistic about finding something to eat there.

I asked the server if they had any gluten-free options for pizza, because the pizza looked awesome. She said no, which was sad. I started looking at the salads, which is usually the best gluten and dairy-free, Paleo-friendliest option on a menu of pizza and sandwiches. Then I saw "bacon flight," followed closely by "pickle flight." I'll take one of each.

Rob and his brother got a couple beers and shared a pizza (which looked awesome), but I was really happy with my snacks! There was spicy bacon with a Thai-inspired peanut dipping sauce, French toast bacon in the middle with maple syrup, and Jamaican jerk bacon with pineapple salsa. And the pickle flight included curried celery, some pickled radish, and spicy cucumbers.

Day Block Brewing Company

1105 Washington Avenue S

Minneapolis, MN 55415

--

Food 4/5

Service 4/5

Atmosphere 3/5

Prices & Specials 4/5

Paleo-Friendly 3/5

I love peaches in the summer, and I love grilling, so to me, a grilled peach is pretty much the epitome of the season. For this little recipe, I used a grill pan instead of the outdoor grill, which tends to be easier if you're just making a quick batch. Topped with goat cheese and a drizzle of honey, these make a perfect appetizer or even a unique dessert. 

Ingredients:

• Two to three large, ripe peaches
• PAM cooking spray (I used the olive oil one)
• Several tablespoons of soft goat cheese
• A couple tablespoons of honey
• Mint, as a garnish

Instructions:

1. Heat grill pan on stove, turned to medium-high heat.
2. Wash the peaches and cut each one in half. Remove pits.
3. Spray pan with PAM and place peaches cut side down on grill pan. Cook for about five minutes, then flip them over and cook for another two or three.
4. Plate the peaches and crumble goat cheese over each one. Drizzle with honey, garnish with fresh mint, and serve warm.

Leaving up to 99% less residue, PAM is your ally in the kitchen and allows you to save time during prep and clean up.

Disclosure: Compensation was provided by ConAgra via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ConAgra.