Jalapeño and Avocado Hummus
THIS RECIPE BRINGS CHICKPEAS AND AVOCADO TOGETHER TO CREATE WHAT I CONSIDER
THE MOST AMAZING DIP DUO OF ALL TIME.
THIS INSPIRED BIT OF MEXICAN AND MEDITERRANEAN FUSION COMBINES EVERYTHING YOU LOVE ABOUT
GUACAMOLE AND HUMMUS INTO ONE HARD-TO-STOP-EATING DIP.
LET YOUR TASTE BUDS BE YOUR GUIDE WHEN IT COMES TO THE JALAPEÑOS.
iNCREASE (OR DECREASE) AT YOUR OWN RISK!
TO SERVE,
SPRINKLE ON SOME ROASTED PUMPKIN SEEDS OR PEPITAS FOR CRUNCH AND FLAIR.
Jalapeño and Avocado Hummus
the most amazing dip duo of all time.
This inspired bit of Mexican and Mediterranean fusion combines everything you love about
guacamole and hummus into one hard-to-stop-eating dip.
Let your taste buds be your guide when it comes to the jalapeños. I
ncrease (or decrease) at your own risk!
Ingredients
- 2 medium avocados, pitted and peeled
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 4 garlic cloves
- 2 jalapeño peppers, seeded and diced, divided
- Juice of 1 lime
- 1/2 cup fresh cilantro
- 1 teaspoon ground cumin
- Sea salt
- Freshly ground black pepper
- 2 tablespoons avocado oil or olive oil, plus more for drizzling
- 1/4 cup water
- 1/4 cup crumbled feta cheese (optional)
Instructions
- In a blender or food processor, combine the avocados, chickpeas, garlic, about ¾ of the diced jalapeños, lime juice, cilantro, cumin, salt and pepper to taste, oil, and water. Blend until a smooth dip forms. Taste and adjust the seasonings as needed.
- Transfer to a bowl and drizzle with more oil. Top with the remaining jalapeño, feta, if using, and sea salt. Refrigerate in an airtight container for up to 3 days.
Calories
1043.78Fat (grams)
61.67Sat. Fat (grams)
10.40Carbs (grams)
101.56Fiber (grams)
36.21Net carbs
65.35Sugar (grams)
16.73Protein (grams)
32.90Sodium (milligrams)
1687.70Cholesterol (grams)
16.69
Baked Brie with Sliced Avocado and Pomegranate Seeds
RECIPE FROM MY COOKBOOK AVOCADO OBSESSION!
Baked Brie with Sliced Avocado
and Pomegranate Seeds
Rich, buttery Brie, topped with sweet, tangy pomegranate seeds and creamy
avocado, drizzled with honey, and sprinkled with sunflower seeds
—Ooh la la!
You’ve got a showstopping appetizer that looks as elegant as it tastes.
The best part?
This magical recipe goes from zero to party in just 15 minutes.
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Baked Brie with Sliced Avocado and Pomegranate Seeds
You’ve got a showstopping appetizer that looks as elegant as it tastes.
The best part?
This magical recipe goes from zero to party in just 15 minutes.
Ingredients
- 1 (13-ounce) wheel Brie cheese
- 1 medium avocado, pitted, peeled, and sliced
- 1 cup pomegranate seeds
- 2 tablespoons unsalted sunflower seeds
- 3 to 4 fresh rosemary sprigs, for garnish
- Honey, for drizzling
- 1 teaspoon olive oil or avocado oil, for drizzling
- Sea salt
- Crackers or toasted bread, for serving
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the wheel of Brie on the baking sheet. Bake for 10 minutes, or until the cheese is soft and begins to melt out of the rind. Remove it from the oven and transfer to a serving platter.
- Top it with the avocado slices, pomegranate seeds, sunflower seeds, and rosemary, and drizzle with the honey and oil. Sprinkle with salt, and serve with crackers or toasted bread.
Notes:
Sunflower seeds provide a great nut-free crunch to this recipe, but feel free to swap them for chopped
pistachios or crushed walnuts to change the flavor a bit.
Calories
240.72Fat (grams)
16.98Sat. Fat (grams)
3.24Carbs (grams)
21.13Fiber (grams)
5.75Net carbs
15.38Sugar (grams)
11.16Protein (grams)
4.57Sodium (milligrams)
472.25Cholesterol (grams)
7.14
Frozen Avo-Rita
RECIPE FROM MY COOKBOOK AVOCADO OBSESSION!
Frozen Avo-Rita
Have you ever been eating an avocado and thought, This needs some tequila?
Oh, just me?
Regardless, this cocktail will satisfy a need you either knew or didn’t know you had.
The mild and buttery flavor of the avocado mixed with the kick of the tequila,
the sweetness of the agave, and the freshness of the cilantro creates
a silky, refreshing drink you’ll be sipping all summer long.
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Frozen Avo-Rita
Oh, just me?
Regardless, this cocktail will satisfy a need you either knew or didn’t know you had.
The mild and buttery flavor of the avocado mixed with the kick of the tequila,
the sweetness of the agave, and the freshness of the cilantro creates
a silky, refreshing drink you’ll be sipping all summer long.
Ingredients
- 1 medium avocado, pitted and peeled
- 2 cups ice
- 4 ounces tequila
- 2 ounces orange juice
- 2 ounces fresh lime juice
- 3 teaspoons agave nectar
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
- 2 tablespoons coarse sea salt
- 2 teaspoons grated lime zest
- 1 lime, cut into wedges
- Pinch cayenne pepper (optional)
Instructions
- In a blender, combine the avocado, ice, tequila, orange juice, lime juice, agave nectar, cilantro, and jalapeño, if using. Puree until smooth.
- On a small plate, sprinkle the salt and lime zest. Rub the rim of each glass with a lime wedge and dip it into the salt-lime mixture.
- Pour the drink into the glasses, and top with the cayenne pepper, if using, and lime wedges to serve.
Notes:
Make it a mocktail!
Nondrinkers can join in on the fun by replacing the tequila with sparkling water.
Honey can also replace the agave nectar, but the drink will no longer be vegan.
I’ve found that silver or blanco tequila works best with this recipe.
Calories
351.24Fat (grams)
14.97Sat. Fat (grams)
2.15Carbs (grams)
25.38Fiber (grams)
8.35Net carbs
17.03Sugar (grams)
10.61Protein (grams)
2.74Sodium (milligrams)
6357.85Cholesterol (grams)
0.00
Fluffy Avocado and Raspberry Flapjacks
RECIPE FROM MY COOKBOOK AVOCADO OBSESSION!
FLUFFY AVOCADO AND RASPBERRY FLAPJACKS
These vegan pancakes are fluffy, flavorful, and fruit-filled!
This recipe can be easily adapted to fit most dietary preferences:
Make these pancakes gluten-free by swapping in gluten-free flour.
If dairy isn’t an issue, use whatever milk you prefer.
These also work well with any berries you have on hand.
The avocado gives them a creamy texture you won’t be able to resist.
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Fluffy Avocado-and-Raspberry Flapjacks
This recipe can be easily adapted to fit most dietary preferences:
Make these pancakes gluten-free by swapping in gluten-free flour.
If dairy isn’t an issue, use whatever milk you prefer.
These also work well with any berries you have on hand.
The avocado gives them a creamy texture you won’t be able to resist.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 bananas
- 1 large avocado, pitted and peeled
- 1 teaspoon fresh lime juice
- 3 tablespoons maple syrup, plus more for topping
- 1/2 teaspoon vanilla extract
- 1 teaspoon grated lime zest
- 3/4 cup plant-based milk
- 1 tablespoon coconut oil or olive oil
- 1/2 cup fresh raspberries, plus more for topping, if desired
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, mash the bananas, avocado, and lime juice with a fork until smooth. Whisk in the maple syrup, vanilla, lime zest, and milk. Add the avocado mixture to the flour mixture and stir until combined to form a batter.
- In a large skillet, heat the oil over medium-low heat. Once melted, scoop a small amount of batter (about 1/4 cup) into the pan and spread gently into a round shape with the back of a spoon. Top each flapjack with a few raspberries. Cook 3 to 4 minutes per side until golden brown. Repeat with remaining batter (greasing the pan between batches, if needed).
- To serve, top with more berries and maple syrup, if desired.
Notes:
For a deeper green color and a superfood boost, add some matcha powder to the batter.
Any leftover batter can last in an airtight container in the fridge for up to 1 day, so you can have these flapjacks all weekend long.
Calories
375.38Fat (grams)
15.16Sat. Fat (grams)
4.74Carbs (grams)
56.28Fiber (grams)
6.81Net carbs
49.47Sugar (grams)
19.80Protein (grams)
6.62Sodium (milligrams)
413.23Cholesterol (grams)
2.29
Pineapple-Lime Chutney and Salmon–Stuffed Avocados
There are so many ways to stuff an avocado, but this one is by far my favorite.
Gorgeous and good for you, this go-to dinner will be sure to turn heads and put a stop to hanger. Between the salmon’s omega-3 fatty acids and the multitude of health benefits of avocado, the healthy meter on this recipe is beat only by its taste.
I suggest using tamari or coconut aminos to keep this dish gluten-free,
but traditional soy sauce can be used if gluten isn’t an issue.
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Pineapple-Lime Chutney and Salmon–Stuffed Avocados
Gorgeous and good for you, this go-to dinner will be sure to turn heads and put a stop to hanger.
Between the salmon’s omega-3 fatty acids and the multitude of health benefits of avocado,
the healthy meter on this recipe is beat only by its taste.
I suggest using tamari or coconut aminos to keep this dish gluten-free,
but traditional soy sauce can be used if gluten isn’t an issue.
Ingredients
- Grated zest and juice of 2 limes
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons grated fresh ginger
- 2 tablespoons gluten-free tamari or coconut aminos
- 4 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- Sea salt
- Freshly ground black pepper
- 2 medium avocados, halved and pitted
- 2 (6-ounce) salmon fillets
- 1/2 cup diced fresh pineapple
Instructions
- In a large bowl, whisk together the lime zest and juice, oil, ginger, tamari, garlic, parsley, and salt and pepper to taste. Set aside.
- Using a spoon, scoop out a portion of the avocado flesh to create a larger hole. You’ll want to leave some
avocado flesh on the sides and bottom of each half, but have enough room for your filling.
Set the extra avocado flesh aside. - Dip the salmon fillets and avocado halves in the lime mixture and transfer to a foil-lined baking sheet.nBroil on low for 8 minutes. Remove from the oven and set aside.
- In a medium saucepan over medium heat, combine the pineapple and remaining lime mixture. Cook over medium heat for about 5 minutes until the liquid reduces slightly. Remove from heat and stir in the leftover avocado flesh.
- Add the salmon to the saucepan and flake the fish. Stuff the 4 broiled avocado halves with the filling. Sprinkle with salt to taste.
Notes:
Not a fan of salmon or don’t have any handy? Switch it up with canned tuna or even shredded chicken.
Calories
553.75Fat (grams)
39.17Sat. Fat (grams)
6.15Carbs (grams)
25.56Fiber (grams)
8.49Net carbs
17.07Sugar (grams)
10.96Protein (grams)
28.89Sodium (milligrams)
786.95Cholesterol (grams)
71.50
Prosciutto and Double-Cheese Pizza with Creamy Avocado Sauce
RECIPE FROM MY COOKBOOK AVOCADO OBSESSION!
Just when you thought pizza couldn’t get any better, in walks the avocado.
Along with smoky prosciutto, juicy tomatoes, and tangy red onion, avocado
transforms pizza into a delicacy. Plus, making your own pizza is fun, fast, and, with
boundless topping options, pleasing to every palate.
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Prosciutto and Double-Cheese Pizza with Creamy Avocado Sauce
Ingredients
- Nonstick cooking spray
- 1 (14-ounce) can refrigerated pizza dough
- 2 medium avocados, pitted, peeled, and sliced, divided
- 1/4 cup lemon juice (from 1 to 2 lemons)
- 1/3 cup olive oil
- 2 garlic cloves, minced
- 1/2 cup fresh basil leaves
- 1/2 cup crème fraîche
- Sea salt
- Freshly ground black pepper
- 1 (6- to 8-ounce) log goat cheese, sliced, divided
- 1 cup shredded mozzarella cheese, divided
- 1 cup arugula
- 1 small tomato, thinly sliced
- 1 red onion, thinly sliced
- 8 ounces prosciutto, sliced
Instructions
- Preheat the oven to 450°F.
- Lightly coat a 12-inch pizza pan or rimmed baking sheet with cooking spray.
- Unroll the pizza dough, transfer it to the prepared pan, and press the dough to 1/8-inch thickness for thin crust, or 1/4-inch thickness for thick-crust pizza.
- In a blender, combine 1 avocado, the lemon juice, oil, garlic, basil, crème fraîche, and season with salt and pepper to taste. Puree until smooth. Use a spoon to spread the avocado sauce over the pizza dough.
- Sprinkle half of the goat cheese and half the mozzarella over the avocado sauce. Add the arugula, tomato, and red onion.
- Then top with the prosciutto and the remaining sliced avocado.
- Finish by topping with the rest of the goat cheese and mozzarella.
- Bake for about 12 to 15 minutes, or until the cheese has melted.
Notes:
You can use your favorite kind of pizza dough here—
just make sure to prepare and bake it according to the package or recipe directions.
No dough at all?
Pita bread works for a super-easy pizza crust, too.
Play around with toppings or go halfsies with a picky partner.
Fresh spinach and mushrooms work really well with this recipe.
Calories
897.06Fat (grams)
60.31Sat. Fat (grams)
17.94Carbs (grams)
60.68Fiber (grams)
9.47Net carbs
51.21Sugar (grams)
5.88Protein (grams)
31.83Sodium (milligrams)
2259.91Cholesterol (grams)
93.41
Roasted Yellow Pepper and Avocado Bisque
RECIPE FROM MY COOKBOOK AVOCADO OBSESSION!
Roasted Yellow Pepper And Avocado Bisque
While a rich, velvety bowl of this creamy bisque will nourish you in the cooler weather,
it’s just as delicious chilled—so eat it year-round!
You can store leftovers in an airtight container in the refrigerator for a week
or freeze it for up to 4 months.
If you and dairy get along,
top each bowl with a healthy dollop of Greek yogurt before serving.
Roasted Yellow Pepper and Avocado Bisque
it’s just as delicious chilled—so eat it year-round!
You can store leftovers in an airtight container in the refrigerator for a week
or freeze it for up to 4 months.
If you and dairy get along, top each bowl with a healthy dollop of Greek yogurt before serving.
Ingredients
- 4 large yellow bell peppers, seeded and halved
- 5 garlic cloves
- 1 large yellow onion, chopped
- 2 tablespoons olive oil
- 1 (15-ounce) can diced tomatoes
- 1 cup coconut milk
- 2 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried basil
- Sea salt
- Freshly ground black pepper
- 2 medium avocados, pitted and peeled
Instructions
- Line a baking sheet with foil and arrange the bell peppers on it, cut-side down. Add the garlic and onion, and drizzle everything with oil. Place the baking sheet on the middle rack of the oven and broil on low until peppers are blackened across the top, about 4 to 5 minutes.
- In a large pot, place the tomatoes, coconut milk, broth, cumin, paprika, cayenne pepper, basil, and salt and pepper to taste. Stir together and let simmer for 8 to 10 minutes. Remove from heat and let cool slightly.
- In a blender, combine the cooled tomato mixture, roasted vegetables, and avocado. Working in batches if necessary, blend the ingredients until smooth, using caution as the liquid might be hot. You can also add the roasted vegetables to the pot and blend with an immersion blender. Return the soup to the pot and simmer for 10 more minutes.
- To serve, divide the soup into individual bowls and top with more freshly ground black pepper.
Notes:
You can also roast the vegetables in step 1. Place them on a foil-lined baking sheet and bake at 400°F for 20 minutes, flip the peppers, and bake for 20 minutes more.
Check on your onions and garlic at the halfway point, as they might be done roasting before the peppers.
Calories
406.12Fat (grams)
34.45Sat. Fat (grams)
13.91Carbs (grams)
26.42Fiber (grams)
10.10Net carbs
16.32Sugar (grams)
7.07Protein (grams)
5.97Sodium (milligrams)
554.23Cholesterol (grams)
0.00SWEET POTATO STAMPPOT
INGREDIENTS
2 Large Sweet Potatoes, Peeled And Cut Into Large Chunks
½ Lb Bacon, Diced
1 Lb Andijvie, Chopped (Can Sub Kale)
½ Cup White Onion, Diced
1 Tablespoon Whole Grain Mustard
2 Tablespoons Of Ghee
Salt And Pepper
1 Rookworst or Smoked Sausage
STEPS
In a large pot, boil sweet potatoes in salted water in a large pot until cooked through, about 30 minutes.
Meanwhile, heat a pan on medium heat and cook bacon and onions until lightly browned. Add sausage and fry until cooked thoroughly, about 5 minutes per side depending on size.
Drain potatoes and add andijvie, bacon and onions and ghee. Mix and season well with
salt and pepper.
Serve sweet potato mixture with sausage and mustard on the side.
ESTERHÁZY ROAST BEEF
INGREDIENTS
2 1/4 lbs whole chuck roast
2 tablespoons of tapioca flour
1/2 tablespoon dried marjoram
1/2 tablespoon whole peppercorns
1/2 tablespoon vinegar (any will do)
1 tablespoon tomato paste
sea salt and pepper
½ pound shallots, sliced
½ pound of new potatoes, sliced
ghee or olive oil
2 bay leaves
STEPS
Season both sides of roast with salt and pepper and dust one side in tapioca flour.
Heat pan over high heat, add ghee and place roast floured side down and brown, about 2 minutes.
Turn and brown for another 2 minutes.
Remove roast from pan and place in baking dish.
Slice potatoes and place them around the roast.
In the pan add shallots and ghee, saute till lightly brown.
Add ½ cup of water, bring to boil and pour over the roast.
Cook roast in preheated oven at 350 for 40-60 minutes, turning and baste occasionally.
Remove roast from pan, let rest for 5 minutes before slicing.
Serve with potatoes and pan gravy.
Paleo Paella
INGREDIENTS
1 pound raw jumbo shrimp, peeled and deveined
1 pound fresh mussels, debearded and cleaned
1 /2 pound sugar and nitrate free Chorizo
4 Cups Cauliflower Rice
1 cup sugar free tomato puree
1 large tomato, diced
1/ 2 cup cherry tomatoes
1 medium onion, chopped
4 garlic cloves, minced
1/2 cup extra virgin olive oil
1/2 tsp smoked paprika
2 1/2 cups broth
1 tsp Spanish saffron
Sea Salt + Pepper
Fresh parsley
Lemon
STEPS
Heat a paella pan or large frying pan on medium-high, add olive oil and garlic saute for 2 minutes. Add onions, diced tomatoes and sausage to pan, cook for 3 minutes
Add tomato puree and broth, season with smoked paprika, sea salt and pepper.
Once the broth comes to a boil, add 1 cup of cauliflower rice to the pan and then gently distribute the rice throughout the pan.
After 5 minutes, add shrimp and mussels, lower heat and simmer till broth absorbs about 10 minutes.
Remove from heat and cover, rest for 5 minutes.
Garnish with parsley and lemon juice.
IRISH BEEF STEW
INGREDIENTS
2 Pounds Stew Beef- Cubed
2 Pounds Dutch Baby Potatoes- Quartered
8 Cups Beef Broth
2 Tablespoons Tomato Paste
2 Tablespoons Tapioca Flour
2 Cups Large Carrots - Chopped
1 Large Garlic Cloves- Diced
1 Large Onion- Chopped
1 Tbsp Fresh Rosemary - Chopped
2 Tablespoons Fresh Parsley- Chopped
2 Tablespoons Dried Thyme-chopped
1 Large Garlic Cloves- Diced
2 Bay Leaves
2 Tablespoons Ghee
1/4 Cup Olive Oil
3 Tablespoons Ghee
1/2 Cup Water
Salt + Pepper
STEPS
Heat 2 tbsp ghee + olive oil in heavy pot over medium-high heat.
Season beef with salt + pepper, add to pan + sauté until brown on all sides, about 5 minutes. Add garlic + sauté 1 minute.
Lower heat to simmer, add tapioca flour and whisk until roux is formed, about 3-4 minutes.
Add beef stock, water, salt + pepper, tomato paste, thyme, rosemary + bay leaves. Stir well. Reduce heat to medium-low, cover and simmer for 1 hour, stirring occasionally.
Meanwhile, melt remaining ghee in another large pot over medium heat. Add potatoes, onion and carrots. Sauté until golden, about 15 minutes.
Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 30 minutes. Add more water or broth if necessary.
Sprinkle with parsley and serve.
SALADE NIÇOISE
INGREDIENTS
4-6 Anchovy Fillets
1lb Fresh Salmon Or Tuna Filet, Pan Seared
1/2 Pound Monalisa Potatoes, Cooked + Quartered
4 Eggs, Boiled + Halved
½ Cup Cherry Tomatoes, Halved
2 Cups French Radishes, Sliced
1 Red Onion, Sliced
½ Cup Sliced Black Olives
4 Cups of Mâche Or 1 Head Butter Lettuce
2 Tablespoons Olive Oil
Dressing:
½ Cup Extra Virgin Olive Oil
¼ Cup Red Wine Vinegar
¼ Cup Fresh Lemon Juice
2 Tbsp Freshly Chopped Parsley
2 Garlic Cloves, Minced
Salt + Pepper
STEPS
Heat olive oil in pan on medium heat.
Cook salmon/tuna filet for 3-4 minutes on each side.
Place lettuce leaves onto large plate, add onion, tomatoes, potatoes. radishes, olives and salmon/tuna, top with the anchovies.
Drizzle dressing and sprinkle with salt + pepper.
For Dressing:
Whisk together ingredients, chill till serving.
DECONSTRUCTED 'BAGEL' + LOX
INGREDIENTS
6 eggs
5 oz. smoked salmon, sliced
1 red onion, diced
everything bagel seasoning
STEPS
Add oil and grease pan.
crack eggs, 2 at time, into pan.
heat pan, medium low heat.
cook eggs, 5 mins
don't flip, remove from heat.
cover with lid, 2 mins
salt + pepper
garnish:
onions, lox and everything bagel seasoning
GARLIC POTATO RÖSTI WITH EGGS AND BACON
GARLIC POTATO RÖSTI WITH EGGS AND BACON
Ingredients
- 4 Large Potatoes Peeled And Coarsely Grated
- Lard Paysons or Thick Cut Bacon, Sliced
- 5 Large Eggs
- 1 Clove Of Garlic, Finely Chopped
- ¼ Cup Of Chives, Chopped
- 3 Tbsp Olive Oil
- Salt + Pepper
Instructions
- Grate potatoes into large bowl then squeeze any excess water out of potatoes and leave to dry on clean dish towel for 30 mins. Beat one egg and add garlic, chives and grated potatoes, mix well.
- Heat 2 tbsp oil in a large cast iron pan over a medium heat, spoon in potato mixture. Flatten into disc with spatula to make röstis. Cook for 5 mins each side until golden brown and crisp, then drain on kitchen towel.
- When ready to serve, heat pan on medium heat, add bacon and cook for 3-4 mins until crisp, remove from pan and drain. Crack remaining eggs into bacon grease, cook to desired preference.
- Season with salt and pepper, sprinkle with more chopped chives and serve.
Calories
1009.50Fat (grams)
41.65Sat. Fat (grams)
10.21Carbs (grams)
129.66Fiber (grams)
13.98Net carbs
115.67Sugar (grams)
7.67Protein (grams)
33.16Sodium (milligrams)
633.01Cholesterol (grams)
477.02
Tangy Shrimp & Avocado Ceviche
Recipe from my cookbook Avocado Obsession!
This cool, light, and refreshing Latin American–inspired favorite
offers a flavor explosion for your taste buds.
This ceviche, made with just a few simple ingredients like
zesty lime, buttery avocado, and juicy tomatoes,
makes a crowd-pleasing appetizer, lunch, or even a light dinner when
served on top of a salad or in a taco shell or wrap.
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Tangy Shrimp-and-Avocado Ceviche
Ingredients
- 1 pound raw jumbo shrimp, peeled and deveined
- 1 cup fresh lime juice
- 1/2 cup fresh orange juice
- 2 tablespoons olive oil
- Sea salt
- Freshly ground black pepper
- 1 large tomato
- 1 medium red onion
- 1 medium cucumber
- 1 jalapeño
- 1 medium avocado, pitted, peeled, and diced
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges, for serving
Instructions
- Bring a large pot of water to a boil. Add the shrimp and boil for 3 minutes, or until pink. Drain the shrimp into a colander. When cool enough to handle, dice and set aside.
- In a large bowl, combine the lime juice, orange juice, oil, and shrimp. Season with salt and pepper. Stir to combine. Let the mixture marinate in the refrigerator for 30 minutes.
- Meanwhile, finely dice the tomato, onion, cucumber, and jalapeño, and set aside until the shrimp is done marinating. If you’re not a fan of heat, seed and de-rib the jalapeño before dicing.
- After 30 minutes, add the vegetables to the bowl with the shrimp. Return to the refrigerator for another 20 minutes. Just before serving, stir in the avocado and cilantro. Serve with lime wedges.
Calories
225.40Fat (grams)
10.94Sat. Fat (grams)
1.77Carbs (grams)
15.16Fiber (grams)
3.71Net carbs
11.45Sugar (grams)
5.04Protein (grams)
19.07Sodium (milligrams)
819.90Cholesterol (grams)
159.51PALEO SCHNITZEL
Ingredients
4 boneless pork chops
1 cup tapioca flour
2 large eggs, lightly beaten
Olive Oil
Salt
black pepper
white pepper
1 lemon
fresh parsley
STEPS
Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick.
Season well with salt and pepper.
In two bowls add flour and egg.
Dip both sides of pork chops in the flour, then egg, then back to the flour. Shake off the excess flour.
Heat ½ cup oil in pan on medium high, fry schnitzel till golden about 2-3 minutes on each side.
Dry briefly on a paper towel.
Serve with lemon slices and parsley!
Hazelnut Cauliflower Gnocchi with Sun Dried Tomato Cream Sauce
Ingredients
4 Cups Fresh Cauliflower Or Unfrozen Riced Cauliflower
2/3 Cup Hazelnut Flour Or Cassava Flour
1/4 Cup Arrowroot Starch
2 Cups Whole30 Compliant Nut Milk
1 Clove Of Garlic, Crushed
1 Cup Sun-dried Tomatoes
1/2 Cup Pine Nuts
Fresh Sage
Salt + Pepper
Cauliflower Gnocchi Steps:
Cut Cauliflower Into Florets.
Steam florets On Stove Or In Microwave Till Tender, About 10 Mins.
Cool Cauliflower And Wrap In Cheesecloth Or Kitchen Towel.
Squeeze To Remove All Liquid, Repeat Until Cauliflower Is Dry.
Add Cauliflower And ½ Teaspoon Of Salt To Food Processor Blend Until Pureed.
Dust Countertop With Nut Flour, Combined Arrowroot Starch And Hazelnut Flour Together In Small Bowl With Pureed Cauliflower, Mix Well. Transfer To Countertop, Knead Gently Until Dough Forms.
Divide Dough Into Fours, Roll Portions Into 2 1/2 Inch Logs. Cut Logs Into 3/4 Inch Inch Squares.
Repeat With Each Rope Of Dough.
Toss In Remaining Flour And Cook.
Heat Nonstick Pan Over Medium Heat And Add 1 To 2 Teaspoons Olive Oil.
Add The Gnocchi In A Single Layer Cook Until Golden Brown And Crisp, About 5 Minutes Per Side.
Sauce Steps:
Add 1 Tbsp Of Ghee To Pan With ⅓ Cup Of Roasted Garlic
Saute On Low For 3 Minutes.
Add Pine Nuts and Sage Leaves, Toast for 3-4 minutes.
Add Sun Dried Tomatoes and 2 Cups nut milk, Simmer On Low For 5 Minutes, Stirring Frequently.
Turn Heat To Low, add 1 Tbsp Arrowroot Starch To Sauce, Mix Well Simmer For 3-4 Minutes.
Season With Salt And Pepper.
Serve over gnocchi.
Greek Tzatziki Dip
Ingredients
2 cups plain Greek yogurt
1 cup diced cucumber
2 tbsp lemon juice
2 tbsp white wine vinegar
3 cloves garlic, minced
3 tbsp chopped dill
1 tbsp extra virgin olive oil,
salt and pepper, to taste
Steps
Mix together yogurt, cucumber, dill, garlic, and lemon.
Season with salt and pepper to taste.
Drizzle with EVOO
Apricot & Orange Crispy Pork Belly
Ingredients
4 oranges
½ cup olive oil
2-3kg pork belly, rind on
½ cup of bone broth or water
1 cup New Primal Classic Marinade
3 tablespoons apricot preserves
sea salt and black pepper
Steps
Soak pork belly base ( not the rind) in marinade for 2 hour or overnight.
Preheat oven to 400.
Slice 2 oranges into ½ inch rounds and arrange slices in a large roasting tray.
Lay pork on top of the orange halves, skin side down and lightly sprinkle with salt and pepper.
Dry pork skin with kitchen towel, score and sprinkle with sea salt.
Cover with foil and roast for 1 hour until pork is very tender.
Pork should be a golden color and the skin be crispy.
Pour the water or bone broth into the base of the tray, avoiding the skin and roast for an hour more.
Meanwhile, prepare the sauce.
Stir in the juice of 2 oranges, olive oil, garlic and preserves in a pan and place over a medium heat.
Bring to a boil, lower the heat and simmer for 10 minutes, until the sauce has thickened and reduced. Remove from the heat and keep warm.
When the pork is done, remove from oven and cover with pan juices.
Drizzle with apricot reduction and serve the remaining sauce on the side.
Spiced Earl Grey Tea with Fir Tree Honey
Ingredients
2 quarts cold water
6 teaspoons loose leaf tea or 6 Earl Grey tea bags
1/2 cup dried whole cloves
½ cup fir tree honey (optional)
thyme sprigs (optional)
Steps
In a large pot combine tea bags or loose leaf in infuser with cloves and bring to a boil.
Remove from heat and let cool.
Mix honey with ½ cup warm water.
Remove tea bags or infuser, add honey mixture and thyme.
Transfer cooled tea into pitcher.
Refrigerate.
Serve with twist of lemon.