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Posted by on Aug 7, 2016 in | 0 comments

Zesty Mango Shrimp Salad

Zesty Mango Shrimp Salad

This is a great dish to take for potluck, it’s light and fresh.  This zesty salad or appetizer includes no-cook shrimp combining summer ingredients, such as mangoes and avocados with a light cilantro dressing. Few can resist the combo of shrimp, lime, avocado, mango, lime, and cilantro. Don’t wait to try this super easy dish.

Mango Shrimp Salad
 
Prep time
Total time
 
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut Free, Paleo, Soy Free
Author:
Recipe type: Salads/Sides
Serves: 6
Ingredients
  • 2 mangos, diced
  • 2 avocados, diced
  • 1 lb. cooked shrimp, but in bite size pieces
  • 1 T. lime juice
  • 2 t. olive oil
  • ⅔ c. fresh cilantro, minced
  • ⅔ c. green onion, diced
Instructions
  1. Chop shrimp into bite size pieces and set aside.
  2. Dice mangoes, green onions and avocados and place in bowl.
  3. Add olive oil, lime mice, and cilantro to bowl.
  4. Toss shrimp into bowl and serve over bed of lettuce or by itself.

 

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Posted by on Aug 5, 2016 in | 0 comments

Spicy Deviled Eggs

Spicy Deviled Eggs

If you love deviled eggs, try this nice departure from the traditional recipe. I made these for friends the other night and they raved about them. Oh my goodness, they are so good with a unique flavor and a spicy kick. Hopefully, you will enjoy them as much as we do because they won’t last long.

Spicy Deviled Eggs

Spicy Deviled Eggs
 
Prep time
Total time
 
Dairy Free, Gluten Free, Grain Free, Legume Free, Nut Free, Paleo, Soy Free
Author:
Recipe type: Appetizers, Snacks
Serves: 6 servings
Ingredients
  • 6 hard boiled eggs
  • 3 T. avocado mayonnaise
  • 1 T. Dijon mustard
  • 2 t. sriracha hot sauce
  • 1 T. minced onion
  • ½ t. garlic powder
  • 1 T. sweet pickle, minced
  • Salt and pepper to taste
  • Chives, chopped to garnish
Instructions
  1. Peel eggs and cut in half lengthwise.
  2. Scoop yolks into a bowl and mash with a fork. Add mayonnaise, mustard, sriracha, minced onion, garlic powder and sweet pickle. Stir to combine. Season with salt and pepper.
  3. Use a spoon or piping bag to fill each half of an egg with mixture. Sprinkle chives or a dash of sriracha sauce on top of each egg.

 

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Posted by on Aug 4, 2016 in | 0 comments

Mango Avocado Salsa

Mango Avocado Salsa

This is a great summer salsa! I love dipping with jicama or zucchini slices. The balsamic vinegar adds the final touches. Enjoy it as an appetizer or as a sauce with grilled chicken breasts.

mango avocado salsa plate with cucumber jicama

Mango Avocado Salsa
 
Prep time
Total time
 
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut Free, Paleo, Soy Free
Author:
Recipe type: Condiments/Marinades/Sauces
Serves: 12
Ingredients
  • 3 small kiwi fruits
  • 1 medium avocado diced
  • ¼ cup fresh cilantro minced
  • ¼ cup diced red onion
  • 1 tablespoon minced jalapeño pepper
  • 1 medium mango diced
  • ½ c. jicama, diced
  • 2 tablespoons lime juice
  • 1 tablespoon white balsamic vinegar
Instructions
  1. Chop or dice all ingredients.
  2. Add all ingredients together and refrigerate for at least 30 minutes before serving.
  3. Just before serving, drizzle the balsamic vinegar over salsa. My favorite is lemon balsamic vinegar, adds just a touch of sweetness.
  4. Serve with jicama or zucchini slices. Makes a great accompaniment for grilled chicken breasts.

 

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Posted by on Aug 3, 2016 in | 0 comments

Chia Pumpkin Muffins

Chia Pumpkin Muffins

These muffins are moist and delicious.  Eat them anytime for breakfast, lunch or a snack.  Pumpkin is rich in beta-carotene which converts in the body to vitamin A.  Chia seeds and coconut flour make this recipe very abundant in fiber.

Chia Pumpkin Muffins
 
Prep time
Cook time
Total time
 
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Soy Free
Author:
Recipe type: Breakfast, Snacks
Serves: 12
Ingredients
  • 6 T. chia seeds
  • 1 c. pumpkin
  • 1 c. water
  • 3 T. honey
  • 1 T. molasses
  • ½ t. vanilla
  • 1 t. lemon juice
  • ½ c. coconut oil, melted
  • ½ c. coconut flour
  • ½ t. baking soda
  • ½ t. nutmeg
  • ½ t. cinnamon
  • ½ t. sea salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Grind chia seed in a coffee grinder. Don't miss doing this step.
  3. Mix the the ground chia seed with the water.
  4. Add the pumpkin, honey, molasses, vanilla, lemon juice and melted coconut oil, then mix well.
  5. Add cinnamon, sea salt and nutmeg. Keep stirring.
  6. Add coconut flour and baking soda to the pumpkin mixture.
  7. Fill lined muffin tins with batter.
  8. Bake for 45-50 minutes or until the dough is set. Cool.

 

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Posted by on Aug 2, 2016 in | 0 comments

Carrot Muffins

Carrot Muffins

This is a hearty, very moist muffin that you can enjoy for breakfast or a snack. It is loaded with fiber from the almond flour and coconut.  The muffins are best eaten warm with a little bit of honey drizzled over the top.

Carrot Muffins Baking

Carrot Muffins
 
Prep time
Cook time
Total time
 
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Night Shade Free, Paleo, Soy Free
Author:
Recipe type: Breakfasts, Beverages/Smoothies
Serves: 12 (12 muffins)
Ingredients
  • 2½ c. almond flour
  • 3 T. cinnamon, ground
  • 1 t. nutmeg
  • 1 t. cardamom
  • 2 t. cloves
  • 1 t. sea salt
  • 2 c. carrots, grated
  • ¾ c. applesauce
  • 1 c. coconut, shredded
  • ½ c. raisins
  • 3 eggs, large
  • ¼ c, honey
  • ½ c. coconut or avocado oil
  • 2 t. vanilla extract
Instructions
  1. Preheat oven to 350 degrees F and grease muffin tins or use silicone muffin tin.
  2. Combine flour, spices, baking powder and salt in large mixing bowl. Then add carrot, apple, coconut, and raisins, stir well.
  3. Add eggs, honey, oil and vanilla to dry mixture. This batter will be thick, and it is best to let it sit for 20-30 minutes.
  4. Spoon batter into muffin tins and make for approximately 40-50 minutes. Insert a toothpick, and when comes out clean, the muffins are done.
  5. Cool muffins before eating and drizzle with honey.

 

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