Spicy Shrimp Avocado Wraps

This has become one of our favorite meals! I found this recipe on pinterest, but tweaked it a little to make it a little less spicy. It's still pretty darn spicy though. 

Ingredients:

2 lbs extra large shrimp, peeled and deveined

1 head of  boston lettuce, rinsed and leaves separated (we've also used romaine leaves)

2 jalapeno peppers

3 cloves garlic, minced

1/2 Tbs. cumin powder

1/2 Tbs. black peppercorns

3/4 C. chopped cilantro

4 Tbs. EVOO, plus 1 Tbs.

1  1/2 red bell peppers, diced 

2 avocados, diced

1 lime, sliced in wedges

Directions:

Preheat oven to 400. On a rimmed baking sheet, toss the peppers with EVOO. Roast for 20 minutes, or until charred on all sides. Remove from heat and let cool. Slice of the stems

In small bowl, add cumin, garlic and peppercorn with 1/2 Tbs. EVOO and grind. 

This is when I remove a little bit with 6 shrimp and add a little cilantro for my son. No jalapeno's for him. 

Back to the seasoning, toss in the jalapenos and grind them up. Then add in the cilantro and EVOO and grind some more. Toss in the shrimp. I do this in the morning and let marinate all day. 

Heat a skillet over medium-high. Cook shrimp in a single layer and sear 2 minutes. Flip and sear 30 more seconds. Remove from pan and set aside. Once the shrimp is cooked add in the red bell pepper and saute 2 minutes. Remove and add to the shrimp. 

To prepare add the shrimp and pepper mix to a lettuce cup. Add avocado and squeeze a little lime juice on. Enjoy! 

Spicy Chickamole

I tasked hubby with naming this and that is what he gave me. So Spicy Chickamole it is! 

Ingredients:

4 chicken breasts

3 Tbs. EVOO

1/2 Tbs. cayenne pepper

1/2. Tbs. chili powder

1/2. Tbs. garlic powder

1/2 Tbs. onion powder

1/2 of a lime, juiced

8 slices of bacon

guacamole ( I don't have a recipe yet)

Directions:

Mix EVOO, seasonings and lime juice together. Rub on chicken breasts and let them marinate for at least 30 mins. I do this in the morning and let them marinate all day. 

Preheat oven to 400 degrees. In skillet, cook bacon to desired crispiness. After bacon is done. Sear each side of chicken for 3-4 mins. Then place in a baking dish in the oven. Bake for 20 mins or until done, it depends on how thick your chicken is. 

When chicken is done, top with bacon and guacamole. Enjoy! 

Zucchini Pizza with Sauteed Veggies & Bacon

Ingredients
2 large zucchini

1 large jar of tomato puree
1/2 Tbs. oregano
1/2 Tbs. basil
pinch of garlic powder
1 pkg. bacon, chopped
1/4 of a red onion, chopped
1- 2 bell peppers (any color), chopped
handful grape tomatoes


Directions

Preheat oven to 350 degrees. Grill both sides of zucchini for a couple minutes. While zucchini is grilling cook bacon in a pan. When bacon is cooked saute the peppers, onion and tomato.

In medium bowl, mix tomato puree, oregano, basil, garlic powder together.

Lay zucchini on baking tray. Add some of the sauce, bacon and pepper mix. Bake in oven for 10-15 minutes.

Grilled Honey-Lime Thai Chicken

Ingredients:

2 lbs boneless, skinless chicken breasts

3 Tbs. EVOO
1 lime
1 tsp. ground cumin
1 1/2 tsp. Mrs. Dash Fiesta Lime seasoning
2 Tbs. Tamari
 dash of salt
1 Tbs. honey
2 tsp. curry powder
1/2 C. full-fat canned coconut milk
pinch of cayenne pepper
1 small jalapeno, minced (add more if you want it spicy)
handful fresh cilantro, chopped


Directions:
Mix together the EVOO, zest of the lime, cumin, Mrs. Dash, tamari, salt, honey, curry powder, coconut milk, cayenne pepper and jalapeno.

Trim fat from chicken breasts and cut them in half to thin pieces. Place in the marinade and marinate for 30 minutes to 2 hours. Longer is better.

Grill each piece of chicken until cooked thru. Pour the marinade in small saucepan and bring to a rolling boil for 2 minutes. Stir occasionally.

Sprinkle with the chopped cilantro and fresh lime juice. Then sprinkle some of the sauce on top and serve!

Cilantro Lime Salad

This is adapted from a recipe I found. I made the recipe before and didn't like it, so I tweaked it and now I love it! Hope you enjoy!


Ingredients:

1 avocado, diced into bite-sized pieces
2-3 large tomatoes, diced into bite-sized pieces
1 cucumber, diced into bite-sized pieces
handful chopped cilantro
1 lime
1 Tbs. EVOO
1/4 tsp. Mrs. Dash Fiesta Lime seasoning
dash of salt

Directions:
In a medium bowl, add avocado pieces and squeeze half a lime on top. Add a dash of salt.

Then add chopped tomatoes, cucumbers, and cilantro to avocado. Whisk together the other half of the lime juice and 1 T olive oil with Mrs. Dash seasoning. Stir gently into salad. Serve immediately.

Zucchini Pizza

 This stuff is insanely delicious!

Ingredients:

4 zucchinis (or 2 large ones like the ones pictured)
EVOO
1 large jar of tomato puree
1/2 Tbs. oregano
1/2 Tbs. basil
pinch of garlic powder
mozzarella cheese (kraft brand has 0g of lactose)
pepperoni (I use the sandwich size)




Directions:

Preheat oven to 350. Slice zucchini and brush each side with EVOO. Grill for a few minutes. Then place them on a baking sheet.

In a bowl, mix tomato puree, oregano, basil and garlic. Then spread on zucchini.

Add cheese.

Add pepperoni and bake for a few minutes, until cheese is melted.

Grain-Free Crab Cakes

Ingredients

1/4 C. green onions, diced finely
1/3 C. green pepper, diced finely
1/3 C. red pepper, diced finely
1/3 C. olive oil mayo
2 tsp. Old Bay Seasoning
1/8 tsp. cayenne pepper
2 (6 oz.) can of crab meat
1 egg, beaten
3 Tbs. walnut meal (just ground up some walnuts)
juice of one lemon


Directions

Set oven to broil. Saute the onions and peppers. In a bowl, mix mayo, egg, old bay and cayenne pepper. Then add in the walnut meal and mix together. Add in sauteed veggies and fold in crab meat. Form into cakes, makes 6.

Put in oven and broil for 8 minutes on each side. Pour lemon juice on top.

Spicy Crab Stuffed Mushrooms

Ingredients

1 pkg. stuffer mushrooms
1 (6 oz.) can crab meat
1 1/2 Tbs. olive oil mayo
1 egg
1/2 tsp. Old Bay Seasoning
1 Tbs. green onion, chopped
1/2 of a jalapeno, diced
1 Tbs. bell pepper, diced (I used green this time, but normally use red)
dash of cayenne pepper
EVOO

Directions

Preheat oven to 375 degrees. Drain water from crab meat. In a bowl mix the crab meat, onion, jalapeno, and bell pepper. In another small bowl, mix together mayo, egg, old bay and cayenne pepper. Then mix it in with the crab mix.

Arrange mushrooms on a baking sheet and spray or brush with EVOO. Stuff the mushrooms with the crab mix. Bake for 20 mins or until the top starts to brown.

Easy Avocado Chicken Parm

Ingredients:

4 boneless chicken breasts
EVOO
1 C. tomato pasta sauce (I use Wolfgang Puck's Arrabiata sauce)
2 avocados
Cabot Extra Sharp Cheddar Cheese (lactose free)

Directions:

Preheat oven to 400 degrees. Place chicken in a ziploc bag and beat with a meat mallet until about 1/2 cm thick.

 Place chicken on a non-stick baking tray. Lightly spray or brush EVOO on top of chicken. Bake for 12 minutes, turning chicken over at 6 mins.

Remove chicken from oven and spread tomato sauce on top, add slices of avocado and cheese. Return to oven and bake for 7-10 mins, until golden and chicken is cooked through.

Bacon Wrapped Sausage Dates

 (I forgot to take a picture of the finished product)

Ingredients
1 pkg smoked uncured bacon
1 pkg hot Italian sausage (it's not spicy, but if you use mild sausage this recipe comes out too sweet)
30 dates, pitted


Directions

Preheat the oven to 350 degrees. Slice the bacon in half. Then slice one side of the dates so you can stuff them with sausage (pictured).




Remove the casings from the sausage. Pull sausage apart and stuff the dates. You should be able to stuff 6 dates with one sausage. Then wrap half of a bacon slice around the stuffed date and put on a baking sheet. Bake for 45 mins or until bacon is crispy. I bake on the bottom rack so the bottom of the bacon will get crispy as well.

St. Patty's Day Paleo Apple Cinnamon Pancakes

Ingredients

1 1/2 C. almond flour

1/2 tsp. baking soda

1/4 tsp. salt

1 1/2 tsp cinnamon

3 large eggs

5 Tbs full fat coconut milk

2 Tbs honey

1 tsp vanilla

green food coloring

1/4- 1/2 cup granny smith apple, diced

coconut butter, melted (optional)

maple syrup

Directions

In a medium bowl, mix together the first four ingredients. In a separate bowl, blend together the eggs, coconut milk, honey and vanilla. Add in the food coloring to the wet mixture.

Add the wet ingredients to the dry and mix well. Pre-heat your pan over medium heat. Use cooking spray or oil in the pan. Fry the pancake till it starts to bubble and the edges just start to form. Flip over using a thin spatula. Continue to cook until the pancake looks firm. Serve with melted coconut butter and maple syrup on top.

Paleo Apple Nachos

Ingredients
3-4 granny smith apples
ground cinnamon
almond butter, melted
coconut butter, melted
sliced almonds
dark chocolate chips (you can melt the chocolate if you want)


Directions
Slice the apples and arrange on a plate. Sprinkle cinnamon on the apples. Then drizzle almond butter and coconut butter over the apples. I didn't put measurements because you can just put however much you would like on them! Top with the sliced almonds and chocolate.

Paleo Sundried Tomato & Mushroom Chicken

Ingredients

4 boneless skinless chicken breasts

half of a 8.5oz jar of sun dried tomatoes (if you get the whole ones, just chop them up)

one small pkg. of sliced baby bella mushrooms

8 garlic cloves, sliced thin

fresh basil or 1 Tbs. of dried basil

olive oil

Sea salt and black pepper to taste

baby spinach (optional)

Directions

Preheat oven to 375 degrees. Drizzle some olive oil on a large glass baking dish, place the chicken on top.  Sprinkle with the dry spices (or fresh basil) and mix well. Sprinkle the sliced garlic on top and spread the sun dried tomatoes and mushrooms over the entire dish. Drizzle some olive oil on top. Seal tightly with tin foil and bake for 20 minutes.  Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle. While the chicken is cooking boil some baby spinach and serve with your chicken on top of the spinach!

Chocolate Chip Fruit Salad

This is super simple to make and delicious!! I was craving fruit + chocolate and this was my creation!! If you want chocolate covered fruit, this is a quick fix for it!

Ingredients

Here is what I put in mine (you can put any fruit you want in):

strawberries (a handful chopped up)

blackberries (6 since they were big)

blueberries (a handful)

banana (a whole one sliced)

dark chocolate chips

Directions

Just mix together and enjoy!!!!!!!

Paleo Chocolate Chip Paradise Pie

This was always my favorite dessert at Chili's, although they put a scoop of vanilla ice cream on top. I really wanted this, so I decided to try making my own paleo version. It was really yummy! Even my hubby, who isn't a big sweets eater, liked it!

Ingredients:

COOKIE LAYER:

1 1/4 C. almond flour ( I pack mine in the measuring cup)
1/4 tsp. kosher salt
1/4 tsp. baking soda
1/4 C. honey
2 tsp. water
1/8 C. coconut oil, melted
1 tsp. vanilla extract
1 egg
1/2 C. shredded coconut


CRUST LAYER:

1 1/2 C. walnuts
1/2 tsp. baking soda
1/8 tsp. kosher salt
1 Tbs. butter, melted
1 C. dark chocolate chips (more or less depending on your preference)



Directions:

Preheat oven to 325 degrees.

Cookie layer: Combine flour, salt and baking soda. In a separate bowl, mix together honey, water, oil, vanilla and egg. Combine with the flour mix. Add coconut and set aside.

Crust layer: In a food processor blend together the walnuts, baking soda and salt until finely ground. Add butter and mix.

Press the crust mix into a pie plate or any other baking dish. Sprinkle the chocolate chips over top the crust. Press cookie dough down on top. Bake for 40 mins. Serve warm!