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.

 

Fennel and Spinach Salad with Shrimp

posted in: Recipes | 0

fennel-spinach-salad-shrimp-ck-xIngredients

3 slices center-cut bacon

1 pound jumbo shrimp, peeled and deveined

2 cups thinly sliced fennel bulb (about 1 medium bulb)

1 cup grape tomatoes, halved

1/2 cup thinly sliced red onion

1 (9-ounce) package fresh baby spinach

2 tablespoons finely chopped shallots

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1/4 teaspoon salt

                                         1/4 teaspoon freshly ground black pepper

Instructions

1. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving drippings, and crumble. Add the shrimp to pan, and cook 2 minutes, turning once.
2. Combine bacon, 2 cups fennel, grape tomatoes, red onion, and baby spinach in a bowl. Combine the remaining ingredients in a small bowl, stirring with a whisk. Add the shrimp and balsamic mixture to spinach mixture; toss well.

Sweet Potato Quinoa

posted in: blog post, Recipes | 0

 

Sweet Potato Medley Quinoa pic

INGREDIENTS: (serves 2)
1 cup of quinoa
1 small purple sweet potato
1 small orange sweet potato
1 pomegranate
1 avocado (cut into cubes)
2 handfuls of fresh arugula
1 tbsp. of coconut oil/coconut butter

DRESSING:
Juice 1 small lemon
Zest ½ of lemon
2 tbsp. of avocado or olive oil
1 tbsp. of apple cider vinegar
Salt & pepper to taste

 

 

DIRECTIONS:
1. In a small sauce pan, cook quinoa as usual. In another saucepan, boil sweet potatoes whole, until tender
2. While the quinoa and sweet potato are cooking, remove all seeds from pomegranate and set aside
3. Remove quinoa from heat and leave lid on to cool. Remove sweet potato and chop
4. In a large nonstick pan, heat coconut butter until melted. Add chopped sweet potato (both varieties) and cook until slightly brown & crunchy.
5. In a large bowl, add cooked quinoa and ½ of dressing and mix well. Add sweet potato, rocket, mix well, top with avocado and pomegranate and top with remaining dressing

Balsamic Baked Halibut

baked halibutIngredients:
Salt Pepper Garlic powder
Halibut
Balsamic vinegar Olive oil Basil

Instructions:
Bake halibut in 400 degree oven for 7-10 minutes. Once finished, season with salt, pepper and garlic powder. Drizzle with balsamic vinegar and olive oil and place basil on top

Roasted Turkey

roast-turkey-su-600467-xIngredients:
Whole turkey (12 lbs)
1 onion Carrots Leeks
1⁄2 lemon
Thyme
Garlic 1⁄2 stick butter
Salt
Pepper

Instructions:
Stuff cavity of turkey with all ingredients listed above except for carrots and leeks and bake at 350 degrees for 2 hours. Place cut up carrots and leeks in the last hour to cook. Serve with spinach.

Brussel Sprout & Red Cabbage Salad

brussel sprout and red cabbageIngredients:
15 Brussel Sprouts 2 Cups Red Cabbage
1⁄4 tsp. salt 1⁄4 tsp. garlic salt 3 Tbsp. coconut oil
3 Tbsp. Olive oil

Instructions:
Slice sprouts and cabbage very thin. Mix all ingredients together for 1-2 minutes. Let the salad sit for one hour.

Chicken Soup

chicken soupIngredients:
3 organic chicken breasts
1-cup water 1 clove of minced garlic 1⁄2 medium onion (chopped)
3⁄4 tsp. salt
1⁄2 cup celery (chopped) 1 medium carrot (chopped)
1⁄4 tsp. pepper 1 whole bay leaf

Instructions:
Combine all ingredients except celery, carrot and bay leaf. Cook over low heat for 25 minutes. Add remaining ingredients then cook for 15 more minutes (or until chicken is tender).