Blog Archives

Paleo Coconut Shrimp with Mango Puree

6/30/2013

http://www.cindystable.com

Ingredients:

3 large egg whites
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 pound large shrimp, peeled and de-veined with tails left on
1 cup unsweetened flaked coconut (maybe more)
Coconut oil, melted
1 1/2 cups mango chunks (I used a 16 ounce package of frozen mango chunks, thawed)
1 lime, juiced

Instructions:

Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper
Whisk egg whites with the salt, pepper and garlic powder in a large mixing bowl. Add the shrimp and toss to coat.
Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate coconut flakes. Toss to coat. Put the shrimp back into the egg whites then into the coconut mixture again, tossing and pressing the coconut onto the shrimp to coat well.
Place the shrimp on the prepared baking sheets. Brush with melted coconut oil.
Bake for 6 minutes, turn shrimp over, spray other side with cooking spray and cook for another 5- 6- minutes or until the coconut is golden brown and the shrimp are bright pink. While shrimp are baking, prepare the mango puree.
To make the sauce put the mango and lime juice in a blender and blend until pureed. Pour into a small serving bowl and serve with the shrimp.
Can be served as an appetizer or main dish.

Pumpkin Ice Cream

6/23/2013

http://www.tessadomesticdiva.com

Ingredients:

1½ cups pumpkin, or winter squash puree (I have used Sugar Pie and Butternut)
1 can full fat coconut milk (see notes above)
½ cup palm sugar
2 tablespoons lucuma powder (optional, but this lends an unbelievable butterscotch flavor to the end product!)
2 teaspoons vanilla extract
1½ teaspoons cinnamon
¼ teaspoon liquid vanilla stevia (or 3-4 tablespoons more palm sugar)

Instructions:

Place all ingredients in a blender or food processor and whir until smooth.
Incidentally, at this point, it is like a thick creamy pumpkin pudding!
Place into your ice cream maker and follow the manufacturers instructions.

Spinach Artichoke Dip

6/16/2013

http://paleomg.com

Ingredients:

2 (14oz) cans artichoke hearts (mine were in brine), chopped
16oz frozen spinach
1 cup cashews, roasted and unsalted
2 tablespoons olive oil
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 oz goat cheese, room temperature

Instructions:

Add frozen spinach and artichokes to large saucepan over medium heat and sprinkle with just a bit of salt.
While your spinach thaws and artichokes warm up, pull out your handy dandy food processor.
Place cashews in food processor and turn on. Grind until your cashews become a flour then begin to pour in your olive oil until you get a creamy consistency. Kind of like a super creamy cashew butter.
Once your spinach is completely thawed and it’s all good and warm, drain the excess water from your saucepan and add spinach and artichoke to a large bowl.
Add your creamy cashews, goat cheese and seasons to the bowl and mix thoroughly.
Serve with sweet potato chips or veggies

Steak Bruschetta over Spaghetti Squash

6/9/2013

http://paleotable.com

Ingredients:

1 pound top sirloin steak (I used two 8-ounce steaks.)
6 cups cored and diced tomatoes (I used about 8 medium tomatoes from the garden.)
4 cloves garlic, minced
1/2 medium red onion, diced, about 1/2 cup
1/2 cup basil leaves, cut chiffonade
1/4 cup extra virgin olive oil
2 Tbsp good quality balsamic vinegar
sea salt
freshly ground black pepper
1 medium spaghetti squash

Instructions:

Prepare spaghetti squash by perforating the skin several times with a sharp knife. Be sure the knife goes all the way through to allow the squash to vent. Microwave at 70 percent power for 15 minutes. Continue to microwave at 70 percent power in 5 minute increments until the shell is soft (usually 5 to 10 more minutes). Let rest for 5 minutes. Halve the squash lengthwise, scoop out and discard the seeds, and scoop the strands into a bowl.
While squash cooks, prepare the rest of the ingredients. Cook sirloin by seasoning with salt and pepper and grilling over medium-high heat until medium rare; about 3-4 minutes on each side. Let cool slightly and cut into small dice. Cut tomatoes, garlic, onion, and basil.
Gently mix the sirloin, tomatoes, garlic, onion, and basil in a medium bowl.
Drizzle with oil and vinegar. Toss gently to coat.
Taste and season with salt and pepper, if desired.
To serve, divide spaghetti squash evenly among plates or shallow bowls. Top with bruschetta. Enjoy!

Summer Cobb Salad

6/2/2013

http://paleomg.com/

Ingredients:

For the salad -

2 cups arugula (or lettuce of your choice)
1 cucumber, diced
1 peach, diced
10-12 shrimp, cooked and chilled
3 strips of bacon, cooked and diced
2 eggs, hard boiled and diced

For the avocado dressing -

1 avocado
1/3 cup water
3-4 tablespoons olive oil
2-3 tablespoons white wine vinegar
2 tablespoons dijon mustard
juice of 1 lemon
1/2 teaspoon garlic powder
salt and pepper, to taste

Instructions:

First you need to prepare all your ingredients. I already bought my shrimp precooked and chilled so they were ready to go. If not, cook your shrimp as desired and place in fridge to cool.
Place your 2 eggs in a saucepan and cover with water. Cook for 15 minutes then place under cold water to cool, then peel and dice.
Cook your bacon on both sides, place on a plate with a paper towel to soak up the excess fat then dice.
Dice up your cucumbers and peaches.
Place arugula in the bottom of a wide, shallow bowl, then top with cucumber, peach, shrimp, bacon, and eggs in any order.
Now make your dressing.
Add avocado to your food processor then while the food processor is still running, add your olive oil, vinegar, dijon mustard, lemon, garlic powder, and salt and pepper.
Once thoroughly mixed, add your water to the food processor until you get the consistency you prefer for dressing. The more water you add, the more runny your dressing will be.