Cilantro Slaw with Shrimp and Crackers

slaw

Servings:6

Prep Time: 15 minutes

Cook Time: None

Ingredients:

  • 7 1/2 cups dry Cole slaw mix (about 1 large bag)
  • 33oz Broccoli Slaw
  • 6 stalks celery, chopped.
  • 1 jalapeno, chopped tiny
  • Juice of 3 limes
  • 14oz Boneless Chicken Breasts, cooked and shredded.
  • 3 cups of Wild Bay Shrimp (the tiny precooked shrimp)
  • 4tbsp Walnut Oil
  • 3/4c Raw, Unsweetened Shredded Coconut
  • One large handful fresh Cilantro, rough chopped
  • Dash of onion powder, I do a few dashes, I love that stuff!
  • Salt and Pepper to taste

Steps:

1.) Super easy! Mix everything together well! I like to wait til the next day to portion it out and eat it so all the flavors soak in.

2.) Portion evenly  into 6 ziplock baggies, and your ready to go for a grab and go lunch or dinner!

Carbs:15g Protein:35g Fat:15g Fiber:6g

Since this is a lower carb recipe I will usually add something to it or something on the side- In the photo you will see Paleo Jalapeno crackers from Snackin’ Free in Murrieta- If you can get some of those bad boys they are amazing and come in at Carbs10g Protein:1 Fat:2g

Posted in IIFYM Recipes | Tagged , , , , , , | 2 Comments

Coconut Cream Squares

fudge

Servings:5

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

  • 1/4c Coconut Oil, melted
  • 1/4c Coconut Cream Concentrate, melted down.
  • 1tbsp Cinnamon
  • 1/8tsp Salt
  • 1/2c Chopped Nuts of choice (I used pecans)
  • 1/2c Nut Butter of choice (I used half sunbutter and half pecan butter) If you keep your  nut butter in the fridge, make sure its at room temp it’ll be easier for you to mix.
  • 1 Scoop Cafe Mocha protein powder ( Listen, I know its not 100% PALEO, but hey not everyone is perfect.)  You could always some cocoa powder to make it chocolate!

Steps:

  1. Mix together the Coconut Oil and Coconut Cream
  2. Mix in the protein and spices
  3. Fold in the nut butter making sure is spread out throughout the oil and cream.
  4. Fold in your chopped nuts
  5. Place in whatever dish you want depending on the thickness you would like it to have, make sure you grease the dish with a little bit of coconut oil so that it doesn’t stick on ya. (For Vday, Im thinking about getting mini heart shapes to make them in!)
  6. Place in the fridge for a half hour, slice them up and keep them in air tight container and keep it in your fridge!
Posted in Breakfast, Chocolate, Feel good food, On the go, Sides | 1 Comment

Blueberry “Porridge”

As a lot of others are doing, I’m experimenting with my food intake, going the no nuts route. But I needed something like my noatmeal for fast morning breakfast, and I really wanted something with blueberries. So I came up with this, Im in love with it. Even though it looks like a bunch of smurfs died in a bowl…

Servings: 1

Prep Time 2 minutes

Cook Time 4 minutes

Ingredients:

  • 3 Eggs
  • 1 cup blueberries, separated in two 1/2cups.
  • 2 large spoonfuls pumpkin puree( if you like the taste of pumpkin add more, if you don’t, keep it at 2, you cant taste it, its there for mostly texture)
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 2 tsp cinnamon
  • 1/4cup Coconut Milk ( or almond milk)

Steps

  1. Place Pumpkin Puree and 1/2 cup Blueberries and seasonings in a food processor or blender and blend until the blueberries have broken down and it made a nice little pumpkin blueberry mash.
  2. Put the three eggs and coconut milk in the blender and pulse a few times until frothy.
  3. Place the egg/milk mixture in a microwave safe bowl. Add Pumpkin/Blueberry puree Stir until everything is mixed well.
  4. Microwave for 4 minutes , try to check on it frequently  and stir to make sure you get the consistency you want, you can cook it longer if you like it more thick or less if you like it runny.
  5. Top it off with the other 1/2 cup of your blueberries! Or as you see in my photo, goji berries.

 

Posted in Breakfast, Eggs, On the go | Tagged , , , , , , , , | 8 Comments

Chorizo Egg Muffins

This is one of those recipes I must have been dreaming about since I woke up at 630am and instantly wanted to make them, haha. These are great to keep in your fridge as a quick grab and go breakfast ( I even grabbed a few cold ones for a snack) Top with with some more salsa, or some avocado!

 

Servings: 4

Prep Time 2 minutes

Cook Time 20 minutes

 

Ingredients:

  • 12 eggs
  • 1/2cup of your favorite salsa
  • 1 package of grass-fed beef chorizo (I found mine at sprouts)
  • 1/4cup coconut (or almond) milk

Steps:

  1. Preheat your oven to 375
  2. Mix everything together in a large bowl, you may have to use your hands to break up the chorizo into small pieces, get messy!!!
  3. Spray your muffin pan with non-stick spray or rub the inside with coconut oil
  4. Fill each muffin cup all the way, you may need to make more than one batch depending on the size of your eggs.
  5. Bake for 20 minutes or until lightly browned on top and when you stick a toothpick in it, it doesnt come out with raw egg.
  6. Let em cool, then enjoy!
Posted in Breakfast, Eggs, Lunch, On the go | Tagged , , , , , , , | 2 Comments

Dad’s Salmon Burgers

 

Servings: 6 patties

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

  • 2, 6oz Salmon, canned
  • 1 Onion, chopped
  • 2 stalks Celery,chopped
  • 2 eggs
  • 2 Tbsp Fresh Dill, chopped
  • 2 Tbsp Fresh Parsley, chopped
  • 1/4cup Coconut Flour
  • Few dashes of your favorite hot sauce
  • Salt and Pepper to taste

Steps:

  1. Mixed everything together in a bowl.
  2. Heat up your fry pan with enough coconut oil to coat the bottom, and cook about 5 minutes each side until golden brown on medium heat.
Posted in Breakfast, Dinner, Fish | Tagged , , , , , , | Leave a comment

Grilled Mango & Peaches

Alright, This was one of those photos that as I was chowing down, I was like crap! I need a photo! So umm..here ya go :)   It was so good! This was my 4th of July desserts, MADE ON THE GRILL! I swear EVERYTHING tastes better on the grill no matter what it is. Once again this an easy recipe anyone can do, Enjoy!

 

Servings:4

Prep Time: 10 minutes

Cook Time:20 minutes

Ingredients:

  • 4 peaches, sliced thin
  • 3 Mangoes, sliced thin
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup unsweetened coconut, shredded.
  • 1 Tbsp Nutmeg
  • 1 Tbsp Cinnamon
  • 1 Tbsp Ginger

Steps:

  1. Slice your fruit and place in a large mixing bowl.
  2. Pour the balsamic vinegar over the fruit, then sprinkle with spices, Stir well.
  3. Cover and Place on your counter for at least 4 hours stir/shake every hour to make sure everything gets coated.
  4. Turn your grill on medium low, and place your fruit in a folded up foil pack and place on your grill and just let it go for about 20 minutes shaking occasionally.
  5. Once everything is pretty soft, pull it off the grill and serve! Since it was the 4th of July when I made this, I topped mine off with some Soy Delicious Coconut Milk Vanilla Bean Ice Cream. It was pure heaven.
Posted in Feel good food, Fruit | Tagged , , , , , , , , , | 1 Comment

Glazed Salmon

I love Salmon, I never in my life thought I would lick my fingers over salmon, but for this. I did. And I am SO proud of it. I use to always make this recipe with brown sugar, and honestly wasn’t sure it would turn out as good. IT TURNED OUT BETTER! Thanks to my good ol’ friend balsamic vinegar, never steers me wrong.

Servings: 1

Prep Time 2 minutes

Cook Time: 15 minutes

Ingredients:

  • Salmon Filet
  • 4 Tbsp Balsamic Vinegar
  • 1 Tbsp Lemon Pepper
  • 2 Tsp Cumin
  • 2 Tsp Chili powder

Steps:

  1. Preheat oven to 425
  2. Rinse Salmon
  3. Rub all spices into Salmon
  4. Then slowly drizzle balsamic onto salmon and pat into filet.
  5. Place on a baking sheet, cook uncovered until flaky, my salmon was pretty thin so it only took about 15 minutes. If you have a thicker filet, times may vary.
Posted in Dinner, Fish | Tagged , , , , , , | 6 Comments

Raw,Spicy Ranch

Can you believe it!? A Ranch recipes thats good for you! The best part is the longer it sits in your fridge the better it tastes….

Servings: 6

Prep Time: 5 minutes

Ingredients:

  • 1 1/4 cup raw, Unsalted Cashews.
  • 1 Tsp Salt
  • 3 Tsp Dill
  • 3 Tsp Onion Powder
  • 3 Tsp fresh Garlic, chopped
  • 3 Tbsp Lemon Juice
  • 2 Tbsp Chili Powder
  • 1/3 cup Extra Virgin Olive Oil
  • 3/5 cup Water
  • Less than 1/3 cup Apple Cider Vinegar
  • 1/3 cup Franks Hot Sauce (Or your favorite hot sauce)

Steps:

  1. Place everything in your food processor or blender until you get the consistency that you like, if its too thick slowly add water 1Tbsp at a time so you don’t make it too runny.
  2. I keep mine in the fridge so it lasts longer, but once you let it sit out for a bit and get to room temp it isn’t as thick
  3. Enjoy!!
Posted in Lunch, Sides | Tagged , , , , , , , | Leave a comment

SunDried Tomato and Roasted Cauliflower Dip

Not the prettiest picture I know…But its so yummy! Use it for veggie dips, or a spread!

 

Servings: 6

Prep Time:5 minutes

Cook Time: 15 minutes

Ingredients:

  • 1 head Cauliflower
  • 1/4 cup SunDried Tomatoes in olive oil
  • 1/4 cup Lemon Juice
  • 1 Tbsp chopped Garlic
  • 1 Tbsp Cumin
  • 1 Tbsp Chili Powder
  • Olive Oil (about 1/4cup)

Steps:

  1. Preheat oven to 425
  2. Chop cauliflower into florets, and toss in 2Tbsp Olive Oil and place in the oven until roasted
  3. Place roasted cauliflower, and all other ingredients except olive oil in your blender or food processor.
  4. Once everything is mixed, slowly drizzle in your olive oil while the blender or food processor is still going, I liked mine kinda thick like hummus.

Enjoy!

Posted in Sides | Tagged , , , , , | Leave a comment

Pumpkin Pie “Noatmeal”

I fell in love with Marks Daily Apple’s  the first time that I tried it, esp considering I was a massive oatmeal freak before I turned Paleo. I wanted to have it again one morning, but didnt have any bananas. THEN I saw the leftover pumpkin puree and the wheels just started turning. Something Friggen Delish was made. Once again you can play with it and make it your own. Add some flax seed, berries, coconut, cocoa nibs, anything you want!

Servings: 1

Prep Time: 1 minute

Cook Time: 3 minutes

Ingredients

  • 1 small handful Walnuts
  • 1 small handful Pecans
  • 1/4 cup Coconut Milk
  • 1/4 cup Pumpkin Puree
  • 1 Tbsp Cinnamon
  • 1 Tbsp Pumpkin Pie Spice
  • 1 Tsp Nutmeg
  • 1 Tsp Ginger
  • 2 Eggs

Steps

  1. Place Walnuts, Pecans and seasonings in a food processor or blender and blend until its almost a powder. Set this aside in a small bowl
  2. Put the two eggs and coconut milk in the blender and pulse a few times until frothy.
  3. Place the egg/milk mixture in a microwave safe bowl. Add Pumpkin puree and nut/seasoning mixture. Stir until everything is mixed well.
  4. Microwave for 3 minutes , try to check on it frequently  and stir to make sure you get the consistency you want, you can cook it longer if you like it more thick or less if you like it runny.
  5. EAT! Its like dessert for breakfast!!
Posted in Breakfast, Eggs, Lunch, On the go | Tagged , , , , , , | 1 Comment