You know that song by Celine Dion that goes a little something like…

Every night in my dreams… I see you. I feel you. 

Yeah, well… If I were the one who wrote this tune… It wouldn’t have been about a person.

It would have been about FOOD. 

I mean… The lyrics:

Love can touch us one time.
And last for a lifetime.
And never let go till we’re one.

Perfectly describes my relationship with salmon. Love is salmon…

And when I eat that succulently, hearty fish… I hum to myself…

We’ll stay forever this way
You are safe in my heart
And my heart will go on and on

Because salmon is pretty damn heart-healthy if you didn’t already know that!

That being said… As much as I would love to and want to… I cannot allow myself to eat salmon for every meal.

HOLD UP. SAY WHAT NOW?! 

I mean… I could… And sort of do… But…

That’s right GiGi, NO!

Gina (of Gina the Trainer) reminded me of this when we discussed making another cooking video together. She mitigated my sadness though when she proposed that we make a MEATY Moussaka using what I like to call…

LAND FISH. 

You’re no longer humming My Heart Will Go On lyrics now are you…

Eh… You actually probably just choked on your coffee and managed to say out loud: WHAT THE BLEEPITY BLEEP GiGi… What are you throwing at us now?

Well first off… I am not throwing anything at you, so don’t worry about that.

Secondly, no need to get nervous about what Gina and I are about to serve you… Because the dish doesn’t contain some weird looking frankenfish that you might see on an episode of The Simpsons… Although you might eventually see a fish with legs on store shelves at some point, thanks to the weird genetically modified bullshit that the FDA is allowing happen these days…

No. No. No. This LAND FISH I speak of is…

Grass-fed and Grass-finished BEEF!

Tom Bergeron LOVED LAND FISH!

And the reason I have dubbed it LAND FISH is all thanks to its high omega-3 fatty acid content!

Cue Celine Dion’s other top hit: That’s The Way It Is...

So don’t surrender
Cause you can win

That’s for damn sure… Because… LOOPHOLE!

I didn’t surrender! I WON… Because this Moussaka Gina and I made… Contained LAND FISH, or in other words salmon’s land twin!

So we BASICALLY ate salmon… Right?

Okay. I am sure you’re all insanely confused at this point, so I am going to let the latest GiGi Eats video do the rest of the talking… And perhaps serenading because this dish is rather sexy... Perfect for a steamy night with your S.O. perhaps?

I want to be the touch you need every single night
I want to be your fantasy
And be your reality

Okay, Celine… It’s time to STFU. Quit distracting people from watching my YouTube video.

HEART-HEALTHY PALEO MOUSSAKA

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 lbs ground LAND FISH (grass-fed/finished beef or if you’ve vegan, use meat substitute)
• 1 tbs cinnamon (or more if you’d like)
• 2 tbs Mediterranean Grill Blend by The Spanish Tin <– Check out my friend’s herb & spice line!! 
• 3/4 can tomato paste (you can use the whole can, but I wound up eating the last 1/4 of it)
• 1 large eggplant, chopped
• 3 tbs parsley, chopped
• 1 13 oz can lite coconut milk, shaken
• 1/4 cup arrowroot flour
• Olive Oil spray

Put the Mouss in the Saka… 

1. Preheat the oven to 360.
2. Spray olive oil spray on a non-stick frying pan that’s on a burner over medium-high heat.
3. Next, add the onion and garlic into the pan and saute for 5 minutes.
4. Add the ground beef, salt, pepper, herbs/spices and cinnamon to the pan.
5. Transfer the meat mixture to a bowl and set aside.
6. Dice the eggplant and place into the same frying pan over medium heat.
7. Sprinkle some salt over the eggplant and saute for about 5 minutes until it is barely softened.
8. Add tomato paste to the eggplant and stir until well combined.
9. Transfer the eggplant into a baking dish (in my case, a heart-shaped one).
10. Pour the meat mixture evenly over top of the eggplant.
11. Pour 1/4 cup of the coconut milk into the frying pan, still over medium heat.
12. Mix the arrowroot flour with the coconut milk in the frying pan.
13. When it starts to bubble, stir in the diced parsley.
14. Pour the white sauce evenly over the meat and eggplant in the baking dish.
15. Bake the casserole for 18 minutes, then broil for 5-8 minutes to get a nice color on the top.
16. Remove the dish from the oven and let it sit for 10 minutes before cutting (if you can wait that long).
17. Commence FOODGASM!

SO TELL ME…

• Who is now planning on having sexy time this week while Celine Dion plays in the background?
  • YOU ARE WELCOME.
• When was the last time you watched the movie TITANIC?
• What are your plans or what did you do for Valentine’s Day?
• Is there one food you want to eat every single meal but tell yourself not to?
• Prior to reading this post… What song did you have stuck in your head?
• Have you ever made and/or tried moussaka before?
• Are you a fan of eating straight tomato paste from a can?