Spicy Coconut Shrimp Soup

Spicy Spicy!  Whew.  This is a simple but delicious paleo soup that I found on The Meanest Momma blog.  The colors are quite impressive. I did not have cilatro or avocado to top but I think they would make a great addition. Or even a dollop of greek yogurt to tame the spice.  (I have a super low heat tolerance so many may think this needs more spice!)

Ingredients

2T coconut oil

1 onion, diced

1 red bell pepper, diced

2 jalapenos, seeded and diced

2lbs shrimp, uncooked but shelled

1 can diced tomato

1 can coconut milk

3 garlic cloves, diced

1T Sriracha

1/4 cup chopped cilantro (I did not have so left out)
1 lime, juiced (I did not use)

Directions

Heat oil in non-reactive pot over medium heat.

Add onion, bell pepper and jalapeno and cook til onion translucent (~5min)

Add garlic, tomato, shrimp and cilantro and simmer til shrimp turns opaque (~5min)

Pour in coconut milk and Sriracha and simmer for another 3-5 minutes to let the flavors combine

Finish with lime juice and season with salt and pepper to taste

Healthier Coconut Shrimp

You know, I do not think I have ever had Coconut Shrimp. I know I never thought of making it and I do not normally get shrimp at restaurants so....  Why Coconut and Shrimp has suddenly popped into my head, I have no idea.  Wait, I am sure it is the gray, cold weather. It has me thinking of the BEACH! What is better at the beach (well, besides fruity drinks) than seafood?!  I googled a couple recipes but they all required batter and frying. Totally not for me!  I tried this a couple different ways, first night browned in my cast iron skillet and the next night browned in the oven.  Either way tasted great but the oven was much easier.  
I bought cooked shrimp, shelled but with tails left on.  dredged in coconut flour, then dipped in egg wash and finally in unsweetened coconut flakes. As I said, the first night I browned in skillet.  When I went to flip to brown the other side, the coating just fell off. Maybe if I sprayed pan with Coconut Oil it would help?  The next night, I breaded the exact same way but then cooked on my stone at 450.  Worked like a charm!  I served with roasted zuchini and green peppers and a side of Papi Joe's Tennessee Pepper Sauce. This stuff goes great on EVERYTHING!

 Ingredients:

1lb shrimp, cooked and peeled, tails on
Coconut Flour
Unsweetened Coconut Flakes
1-2 eggs, beaten

Directions:

Coat Shrimp in flour then egg then coconut
Place on stone (If you dont have a stone, use cookie sheet with coconut oil)
Bake 450 for about 10-15 minutes

***Remember with stones, you do not preheat oven because placing cold food on it may cause it to crack. If you use Cookie Sheet, you can preheat oven and cook time will be shorter.

Chorizo Butternut Squash Hash

Thanks to PaleOMG for an AMAZING and EASY breakfast!  Sorry, I forgot to take pictures but here is the picture from Juli's post.

Ingredients

1/2lb Chorizo
1 small butternut squash, diced (I used 1 bag frozen)
1/2 onion, diced
5 eggs
salt, pepper

Directions

Place onions and squash in cast iron skillet over medium heat
Cook about 5-8 minutes, until squash is soft
Add Chorizo and break it up with a spoon
Add Salt and Pepper
Press 5 indentions into mix and crack egg in each. Cover and Cook about 3-4 minutes (I didnt add the egg to mine since I plan on eating this each morning.  Every morning, I just crack egg over top of serving and microwave until cooked)

So simple, yet so delicious! 

Smoothie Love

I love, love, love smoothies! I have been drinking them since my senior year in high school. I started out basic with milk, banana and protein powder. And can I say how much I love smoothie king?  Keep in mind, not all of their smoothies are good for you and you do not need the super large size!  So here is my daily go-to! 

Handful baby spinach

Kale

Half a large banana

Vanilla protein powder

Turmeric

Vitamin c powder

Flax seeds

Handful frozen blueberries

Handful frozen fruit of choice (sometimes strawberry, or peach pineapple strawberry mix) 

Half cup coconut water 

Half cup coconut milk 

If you want a real treat

Handful spinach

Frozen cherries

Half banana

Turmeric

Flax

Vitamin c 

Chocolate almond milk 

Turmeric

I do not list Turmeric as an ingredient on my recipes but I add at least a teaspoon to everything. I mean EVERYTHING: smoothies, breakfast, lunch, dinner and dessert. Why?  Well, turmeric has long been thought to have many health benefits. Indian and Chinese cultures have long used it to heal many ailments; from stomach ache to cancer.  While there is not much proof to support the benefits in humans (because not much research has been done), it is known to be a strong anti-inflammatory.  Current research is being conducted on its use in treating/preventing cancer, Alzheimer's, arthritis and diabetes. 

Supposedly, Turmeric has a slightly spicey, bitter flavor. But it has not affected the flavor of anything I've put it in. 

Other uses:

Teeth Whitener

Mix with salt and water to heal sprains

Soothe stomach ache

Mix with Olive oil to condition scalp or deter dandruff

Tame swimmers ear

Make longevity tea

Tie dye t-shirts or Easter eggs

Go ahead, try it! But be careful, the strong yellow color stains skin and clothes! 

Lightened Up Eggplant Parmesan

I found this recipe on SkinnyTaste.com.  Eggplant Parmesan is probably my favorite Italian Meal. I've made it a million times with breaded and baked eggplant but this time I made it without any breading. It came out really good, but I admit, I was worried the eggplant may be soggy but nope. The key is to slice the eggplant kind of thick and brown it on each side. 

Ingredients

1 large eggplant (I used 2)

1T Olive oil

12oz ricotta (I used 15oz)

1/4 cup + 2T Romano (I used Parmesan)

1/4 cup fresh parsley, chopped (I used dry)

1 medium egg

2 cups mozzarella

3 cups homemade tomato sauce

Salt 

Sauce ingredients (courtesy Mario Batali)

2 (28oz) cans whole tomatoes, crushed (used 1)

1/4 cup extra Virgin Olive oil

1/2 carrot, grated

1 onion, diced 

4 cloves Garlic, crushed

3T Thyme (I used Italian seasoning)

I added bell pepper 

Start by making sauce.  Heat Olive oil over medium heat. Add onion and garlic, cook until soft and light brown. Add thyme and carrot, and cook 5 min more. Add tomatoes and bring to boil, stirring often. Lower heat and simmer 30 minutes. 

While sauce simmers, slice eggplant 1/4" thick. Lightly salt and place in colander to release moisture for about 1/2 hour. Lay on paper towels to soak up any excess. 

Preheat oven to 450. Brush eggplant lightly with Olive oil on both sides and place on cookie sheets. Bake 20-25 minutes, turning half way through.

In medium bowl, combine ricotta, egg, parsley, and 1/4 cup cheese.

In a 9x12 dish, put a little sauce a layer of eggplant, 1/3 ricotta mixture, mozzarella. Repeat til all ingredients used up. 

Top with sauce and mozzarella and remaining Parmesan. Cover with foil and Bake 400 about 30 minutes. Remove foil and bake additional 10min until golden. 

I served over spaghetti squash with side salad. To make squash you just cut on half and scoop out seeds. Brush with Olive oil and back skin side up til soft about 30 min. 

So, the recipe is a bit time consuming but so worth it for that comfort food feel. Honestly, this recipe is almost a dead ringer for my lasagna. Substitute sliced zucchini (or noodles) for eggplant and BAM!