Summertime Watermelon & Kale Salad

Summertime Watermelon & Kale Salad

FullSizeRender

I love, love, love fresh seasonal fruit in a salad. This salad takes just 5 minutes to put together and is loaded with antioxidants.  Not to mention it tastes delicious!

Ingredients:

  •  1 head of organic kale, rinsed and chopped (may also use pre-chopped bin )
  •  2 cups cubed watermelon
  • 1 large cucumber, sliced in quarters
  • 1/4 block of goat cheese, chopped
  • 1/4 cup raw, unsalted, peeled sunflower seeds  (I use Trader Joe’s brand)
  • Optional (add fresh mint leaves)

Dressing

  • 1/4 cup Extra virgin olive oil
  • 1 1/2 Tbsp.  Balsamic vinegar

Directions:

  • Combine all ingredients and toss with dressing.

 

 

 

 

Advertisements

Fish Tacos With Mango Salsa

taco1

Easy weeknight fish tacos!

Ingredients:

  • 1/2 lb. wild-caught cod or other white fish
  • 1 avocado
  • 1 mango, diced
  • 1 tomato, diced
  • 2 limes
  • 1/4 small red onion, finely chopped
  • Olive oil
  • Natural taco seasoning     e.g. Simply Organic, Trader Joe’s
  • Grain-free tortillas *

*May substitute with corn tortillas

Directions:

1. Marinate fish in taco seasoning and lime juice for approximately 20 minutes.

2. Combine chopped mango chunks, tomato, and red onion to make the salsa. Squeeze in fresh lime juice and combine in salsa.

3. Sauté or grill fish until white and flakey. (Cook on each side approximately 3-5 minutes)

4. Lightly spray tortillas with olive oil spray and warm in pan over low heat. (1 minute) Assemble tacos while tortillas are still warm. Top with sliced avocado and enjoy!

 

taco2

 

Sweet Potato Soup

sweet pot soup 2

With an impeding snow storm, here’s an easy recipe to help warm you up. Sweet potatoes offer so many unique nutritional benefits. They are rich in antioxidants including beta-carotene to help boost Vitamin A levels. Research has also shown that when passing through our digestive tract, sweet potato antioxdants and other phytonutrients may be able to lower the potential health risk created by heavy metals and oxygen radicals

Ingredients:

  • 3 large sweet potatoes
  • 3 cups vegetable stock (or chicken broth)
  • 1/2 cup chopped white onion
  • Spices
    • garlic powder or fresh garlic clove
    • 1/4 cumin
    • pinch of sea salt
    • 1/4 tsp black pepper
  • Bacon ‘uncured, nitrate free’ to garnish (optional)

Directions:

  1. Wash, peel, and chop sweet potatoes in large chunks.
  2. Cook bacon and set aside. Meanwhile, saute chopped onion with olive oil in large pot over medium-low heat.
  3. Once onion is tender (5-7 minutes), added vegetable broth, sweet potatoes, and spices to pot.
  4. Bring to a boil for 3 minutes then reduce to a simmer for 15 minutes, stirring occasionally.
  5. Poor contents into a blender or food process.

Divide in serving bowls and garnish with chopped bacon. Pair with a salad to make it a complete meal!

 

sweet pot soup

 

sweet pot soup 4

 

 

Paleo Shrimp & Grits

shrimp2

This dish is  too easy and delicious not to try. Cauliflower makes a great substitution for refined white rice, mashed potatoes, pizza crust, and now grits! The cruciferous vegetable provides anti-inflammatory compounds and  various phytochemicals to help ward off disease. Just 1 cup provides 73% of the daily value of Vitamin C! That’s 3X as much as 1 cup of spinach! Not to mention the fresh wild-caught shrimp offering a nice dose of omega-3 fatty acids, selenium, and Vitamin B12 . Add a side of greens and you have yourself a very nutritious dinner!

Servings (2)

Ingredients: 

  • 1/2 lb. whole wild caught shrimp
  • Cajun seasoning
  • Cauliflower florets (frozen)
  • Asparagus
  • 1 Tbsp. Grass-fed butter

Directions:

1.Prepare shrimp (peel and deveine). Rinse and pat dry. Coat shrimp with Cajun seasoning and set aside. If you don’t like spicy, substitute with any seasoning of choice.

2. Heat large skillet over medium heat.

3.Meanwhile, steam or cook frozen cauliflower on stove top. Place in high speed blender or food processor. Add 1 Tbsp. grass-fed butter or olive oil to cauliflower in addition to seasoning. (sea salt, garlic, parsley).

4. Blend cauliflower until it reaches a fairly smooth consistency.

5. Pansear shrimp for about 2 minutes on each side.

6. Serve shrimp over “grits” and with your favorite green vegetable. Asparagus or sauteed spinach both work well!

Bon appetit!

shrimp.jpg

Zesty Zoodles

 

Zoodles are an easy, low-carb,  and nutritious alternative to regular refined pasta  that’s  frequently consumed as part of the Standard American Diet (SAD). When making the transition  to a whole food based diet, pasta is often missed by carb lovers everywhere.  Zoodles however, allow you to still enjoy your favorite pasta based dishes without having to sacrifice taste and ease of cooking! All you need is a Spiralizer and the possibilities are endless!

 

zoodles

Shrimp “Bolonasge” Topped with Almond Cheese

shrimp

Spaghetti with ‘Paleo’ Homemade Turkey Meatballs

turkey-meatballs

zoodles

Spinach and Feta Turkey Burgers

Ingredients:

  • 1 lb free-range ground turkey
  • 2 cups rinsed, fresh chopped spinach
  • 1/2 cup finely chopped onion
  • 1/2 tsp. garlic powder
  • 1/2 cup feta cheese
  • 1 egg
  • 1/4 tsp. black pepper
  • dash of sea salt

Directions:

Combine all ingredients in a large mixing bowl with hands. Form 1/2 inch thick patties (about 5-6). Place patties in a large, non-stick pan, then turn heat on medium. Cook patties  for about 4-5 minutes on each side. Serve with fresh in season fruit and vegetables!

 

IMG_7309IMG_7308IMG_7317

Cauliflower Chowder

image12

This chowder is a warm  and comforting dish perfect for these bitter cold winter evenings we’ve been having. It’s paleo friendly, and  loaded with nutrients to nourish and heal the body!

Cauliflower Chowder

Ingredients:

  • 1 head cauliflower, finely chopped  (I threw the florets in my Ninja)
  • 2 garlic cloves, minced
  • 1 small white onion, diced
  • 3 carrots, peeled and chopped
  • 4 celery stalks, diced
  • 3 cups chicken broth
  • 1 cup full-fat coconut milk
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • fresh chives
  • 4 bacon slices ( uncured, nitrate free)
  • 1-2 Tbsp. grass-fed butter or olive oil for cooking
  • Sea salt and  black pepper to taste

Directions:

  1. Cook the bacon and set aside.
  2. Melt butter  (or add olive oil) in a large pot over low-medium heat.
  3. Add the  garlic, chopped onion, carrots, and celery. Cook, stirring occasionally, until tender (about 5 minutes).
  4.  Stir in the cauliflower and cook on medium heat, stirring occasionally, for about 5 minutes.
  5. Add in the chicken broth, coconut milk, chopped bacon, and spices; stir together.
  6. Bring to a boil; then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.
  7. Garnish with additional chopped bacon and chives (optional).

image2

image8

 

image16