Shrimp Lettuce Wraps

shrimp-salad-lettuce-wrapsIngredients:

1 lb. small shrimp

½ tsp garlic powder

½ tsp onion powder

¼ tsp grated ginger

2 tbsp. coconut oil

1 head butter lettuce

1 bunch of cilantro, chopped

1 avocado slice

2 tbsp. chopped green onions

Sea salt & black pepper to taste

Preparation:

Toss the shrimp in a mixing bowl with the garlic powder, onion powder, ginger, sea salt, and black pepper. In a skillet over medium high, melt the coconut oil, and place the shrimp in the skillet. Cook for approximately 5 minutes, or until shrimp is saturated with the spices. Serve in lettuce cups and top with sliced avocado, cilantro, and chopped green onions.

 

Salmon Cakes

posted in: Nutrition, Recipes | 0

salmon-cakes10Ingredients:

12 oz. baked salmon, chopped

2 eggs or egg substitute

1 small onion, finely chopped

1-2 cloves garlic, minced or grated

2 tbsp. green onion, minced

1 tsp. spice blend of rosemary, sage, salt, garlic powder, onion powder

1-2 tsp. coconut flour

¼ cup coconut oil or butter

2 tsp. gluten-free mustard (optional)

Preparation:

Combine the salmon, eggs, garlic, green onions, spice blend, and mustard (optional) in a small mixing bowl. If the consistency is runny, sift the coconut flour over the mixture and combine well. Form the mixture into patties. Lightly fry both sides in a frying pan coated with coconut oil.

How to Make Bone Broth

picHow to Make Bone Broth

Prep time: 10 mins. Cook time: 8 hrs.

Ingredients:

  • 2 pounds (or more) of bones from a healthy source
  • 2 chicken feet for extra gelatin (optional)
  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 2 tablespoons Apple Cider Vinegar
  • Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, additional herbs or spices to taste. You can also add 2 cloves of garlic for the last 30 mins of cooking

Instructions:

  • When using raw bones, especially beef bones, it improves flavor to roast them in the oven first for about 30 mins. at 350
  • Then, place the bones in a large stock pot. Pour (filtered) water over the bones & add the vinegar. Let sit for 20-30 mins. in cool water
  • Chop & add the vegetables to the pot (except garlic & parsley) & add any salt, pepper, spices of herbs
  • Now, bring the broth to a boil. When it has reached the boil, reduce to a simmer & simmer until done (fish- 8 hours; chicken- 12-24 hours; beef- 24 hours
  • During the few hours of simmering, remove the impurities that float to the surface; check every 20 mins. for 2 hours to remove this (grass-fed and healthy animals will produce much less of this than conventional animals)
  • During the last 30 mins. add the garlic & parsley
  • Remove from the heat and cool off. Strain to remove all the bits of bone and vegetable
  • When cool enough, store in a gallon-size glass jar in the fridge for up to 5 days, or freeze for later use

Mexican Chicken Stuffed Peppers

posted in: Recipes | 0

Paleo-Diet-Mexican-Stuffed-Peppers-image-c-Waterbury-Publications-300x336INGREDIENTS:

  • 2 tbsp extra-virgin olive oil
  • 1/2 cup chopped yellow onion
  • 4 cloves garlic, minced
  • 1 jalapeño or serrano 
chile pepper, seeded 
and chopped
  • 2 lb ground chicken 
or turkey
  • 1 14.5-oz can unsalted 
fire-roasted diced tomatoes, with juices
  • 1/2 cup chopped fresh cilantro, divided
  • 4 red, yellow and/or orange bell peppers
  • Lime wedges

SEASONING:

  • 1 tbsp cumin seeds
  • 4 tsp paprika
  • 1 tbsp granulated garlic
  • 1 tsp dried oregano
  • 1/2 to 1 tsp ground cayenne pepper, optional
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground saffron

INSTRUCTIONS:

  1. Prepare seasoning: In a small dry skillet on medium-low, toast cumin seeds for 1 to 2 minutes, until fragrant, shaking skillet occasionally. Remove from heat; cool 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Transfer cumin to a small bowl and stir in remaining seasoning ingredients.
  2. In a large skillet on medium, heat oil. Add onion, garlic, and chile; cook, stirring, 2 minutes. Add chicken; cook until no longer pink. Sprinkle with 2 tbsp seasoning mixture (reserve remaining mixture for use in Meal Plan); stir well. Stir in tomatoes and bring to a boil. Reduce heat; then simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated. Stir in 1/4 cup cilantro.
  3. Meanwhile, cut 
bell peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds and membranes. In a large pot, blanch peppers in boiling water, 2 to 
3 minutes or just until tender; drain. Fill peppers with chicken mixture.
  4. For each serving, arrange 2 pepper halves on a plate. Sprinkle with remaining 1/4 cup cilantro and serve with lime wedges.

Sugar Snap Pea and Carrot Soba Noodles

posted in: Recipes | 0

sugar-snap-pea-and-carrot-soba-noodlesIngredients:

Soba
  • 6 ounces soba noodles
  • 2 cups frozen organic edamame
  • 10 ounces (about 3 cups) sugar snap peas or snow peas
  • 6 medium-sized carrots, peeled
  • ½ cup chopped fresh cilantro (about 2 handfuls)
  • ¼ cup sesame seeds
Ginger-sesame sauce
  • ¼ cup reduced-sodium tamari or soy sauce
  • 2 tablespoons quality peanut oil or extra-virgin olive oil
  • 1 small lime, juiced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or agave nectar
  • 1 tablespoon white miso*
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon chili garlic sauce or sriracha
 Instructions:
  1. To prepare the vegetables: Use a chef’s knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.
  2. To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.
  3. Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.
  4. Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain.
  5. Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve.

Baked Brussel Sprouts

roasted-brussels-sprouts-Ingredients:
Brussel Sprouts
Salt Pepper Olive Oil

Instructions:
Season Brussels with salt, pepper and olive oil to taste and bake in 400 degree oven for 5 minutes.