Lemon Garlic Shrimp with Creamy Avocado Zucchini Noodles

I LOVE zucchini! I know love is a strong word, but it perfectly describe the way I feel about zucchini. I love it! This recipe was inspired by pinterest. I saw a post on shrimp, a post on avocado cream sauce, and a different post on zucchini noodles in the same day. My brain clumped it all together and this was the end result. Totally yum-mo!

Lemon Garlic Shrimp with Creamy Avocado Zucchini Noodles

Ingredients (Shrimp):

12-15 Medium Shrimp

1 Lemon Juice

3 Cloves Garlic (minced)

1/4 Olive Oil

Salt, Pepper, Parsley, Thyme…

Ingredients (Noodles):

1 Zucchini

1 Avocado

1 Lime

2 tsp Vinegar

2 tsp Oil

Salt, Pepper, Cayenne Pepper, Onion Powder…

Directions:

Preheat oven to 400. In a sealable container, combine all shrimp ingredients until shrimp are thoroughly coated with ingredients. Pour contents into an oven safe container and bake for 10-12 minutes until shrimp are thoroughly cooked. Remove from oven.

While Shrimp are in oven, take zucchini and with a sharp knife carefully slice zucchini lengthwise in the form of long noodles. Oil pan and on medium heat cook “noodles” until zucchini appears noodle like in motion. While noodles are cooking, in small bowl mix avocado, lime juice, oil, vinegar, and spices. Blend until smooth. Once noodles are cooked, toss in avocado sauce and once shrimp are cooked top with shrimp. Enjoy!

Avocado Sauce adapted from: http://www.blissfulbblog.com/blog/2012/2/16/blissful-eats-with-tina-jeffers-creamy-avocado-pasta.html

Baked Shrimp adapted from: http://www.cinnamonspiceandeverythingnice.com/2011/04/roasted-lemon-garlic-herb-shrimp.html

Paleo Shepherds Pie

The weather has been quite mischievous. One day it’s warm, next day it raining, than high winds, and today it decided to be cool and cloudy. Winter just doesn’t want to go away. I decided to embrace winter for at least one more day, or at the very least one last meal. Introducing my own spin on Shepherd’s Pie which is totally paleo.

Paleo Shepherd's Pie

Ingredients:

1 clove of Shallot

1/2 Onion (diced)

2 cups Carrots (diced)

2 cups Celery (diced)

2 slices Bacon

1 lb Ground turkey

1 small Butternut squash (baked)

1 can Sweet Potatoes (or baked)

1 c Chicken Broth

oil

Salt, pepper, spices

Directions:

Preheat oven to 350. In a large pan, heat oil and add chopped up bacon. Add in onion and shallots. Next add carrots and celery. Mix and salt, pepper and any other spices you would like. I just added seasoning salt. In a separate pan, oil and add ground turkey. Cook thoroughly, once cooked add to vegetable pan and mix. Add broth and allow mixture to simmer for 5-10 minutes.

In a blender or vitamix, add squash and sweet potatoes and puree. (You could do this by hand as well.)

Remove veggies from heat, pour into large baking dish. Top this mixture with pureed squash and potatoes. Place dish in oven for 25-30 minutes. Remove from heat and serve warm! Enjoy!

Recipe adapted from: http://www.elanaspantry.com/paleo-shepherds-pie/

Blackberry Zucchini Bread

I have been craving bread. Warm, chewy, delicious bread. So I turned on the oven, and made things happen. 🙂 Enjoy!

Blackberry Zucchini Bread

Ingredients:

1 c Shredded zucchini (I used a whole zucchini)
8 Eggs
1/2 c Unsweetened applesauce (or I used a peeled and pureed whole apple)
1/4 c Honey
1/2 tsp Salt
3/4 c Coconut flour
1/2 tsp Baking soda
1 c Blackberries

Directions:

First, preheat your oven to 350. In a bowl, mix zucchini, eggs, pureed apple, honey. After thoroughly mixed, add salt, coconut flour and baking soda and mix until smooth. Puree 1/4 of your blackberries and add into batter. Add the rest of your whole berries to batter. Grease pan with coconut or walnut oil. Pour batter into pan and bake for 30-40 minutes.

 

 

Paleo Nut Butter Cups

Miss Reese’s Peanut Butter Cups? Not anymore! These will surely fill that void. Enjoy!

Nut Butter Cups

Ingredients:

8 oz Baker’s Chocolate

3/4 can Coconut Milk

6-8 tsp Honey

1/4 Nut Butter of Choice (I used Almond Butter)

Salt

 

Directions:

Heat up chocolate and milk in microwave safe bowl. Heat slowly, 30 seconds at a time. Mix every thirty seconds until chocolate is melted. Mix in Honey and any additional sweetners. Pour chocolate mixture into muffins tins. Allow to cool slightly. Pour a spoonful of nut butter into the center. Top with additional chocolate. Place in freezer for 30 minutes or more for chocolate to set. Enjoy!

Egg Muffins

Just because I wake up early doesn’t mean I enjoy it. Though, a nice hot cup of coffee does help the process. And so do these little treats. Egg muffins, make a million, freeze them, heat them, eat them, enjoy your morning!

Egg Muffins

Ingredients:

6-8 Eggs

1 Zucchini

1 Yellow Squash

1/2 Onion

3 Slices of cooked Bacon

Kale, Spinach or anything thing else you want to throw in this!

 

Directions:

Preheat oven to 350. Whisk the eggs until frothy. Finely dice all the veggies and mix into the eggs. Cook the bacon, chop into bits and throw that into the mix as well. Pour into muffin tins or into silicon muffin tray. Bake in oven for 25-30 minutes. Remove from heat, eat, or store in air tight containers. Enjoy!

 

Asparagus Leek Soup

I have been making soups like crazy lately. Here is my latest creation. It’s pretty self explanatory, it has asparagus and leeks. Also, it comes out this crazy cool green color! Enjoy!

Asparagus Leek Soup

Ingredients:

12 Stalk of Asparagus (Blanched)

1 Leek (Blanched)

1 c Chicken Broth

1/4 c Coconut or Almond Milk

Salt, Pepper, and any other spices you would like

Directions:

Boil a pot of water and immerse the asparagus for 1-2 minutes, no longer. Remove and do the same to the leeks. In another pot, on medium heat, warm the chicken broth, milk, and spices. In a blender or processor blend all ingredients together until it reaches the consistency of your choice. Top with Avocados and Cayenne pepper to taste.

Flax Seed Tortillas

I’m not allergic to corn, but I try really hard to follow a paleo diet. One thing I miss dearly is my tortillas. After discovering this recipe, I will miss tortillas no more! Enjoy!

Flax Seed Tortillas

Ingredients:

Per request of original author, please visit realsustenance.com for ingredients to this recipe.

Directions:

Combine the quarter cup of flax meal and hot water in a small bowl until it forms a thick mixture. In another bowl combine cup of flax, coconut flour, salt, and spices. Combine both mixtures together and with your hands mix until dough forms. Add VERY SMALL amounts of warm water if dough appears too dry. Divide dough into 8-10 small dough balls. Roll dough balls with wooden rolling pin on piece of parchment paper.

Once flat, I used a small bowl to cut out perfect little circles. Circles are about 4.5 inches wide. Preheat a pan with very small amount of oil. Cook on each side for about 30 seconds. Top as desired and enjoy!

Flax Seed Tortilla Quesadilla

Original Tortilla Recipe: http://realsustenance.com/flax-tortillas-glutengrainstarcheggcornsoynut-free/