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Paleo Classic Deviled Eggs

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I feel like deviled eggs are reminiscent of the summer. Fourth of July, picnics, etc. But, every Thanksgiving my family always has deviled eggs on the table. I have no clue if this is traditional in the American household or not, but it is in ours and I love it! I always look so forward to them.

It seems like everything during the holidays is heavy and typically served hot. Deviled eggs add a really wonderful temperature contrast.

These are made with Primal Kitchen Avocado Oil mayo making them so much cleaner than the average deviled egg which is typically made with a canola or vegetable oil-based mayo.

I know that many people try to stay away from the yolk of an egg for various reasons – some of which I agree with and some I do not. If you are one who avoids the yolk, I do hope you will reconsider and enjoy these for at least one day of the year.

Paleo Classic Deviled Eggs

Makes 12 halves…

Ingredients:

  • 6 cage free eggs
  • ¼ cup Primal Kitchen avocado oil mayo
  • 1 tsp Bragg’s apple cider vinegar
  • 1 tsp yellow mustard
  • pinch of sea salt
  • pinch of ground black pepper
  • paprika or smoked paprika
  • 3-4 tbsp chives, finely chopped (optional)
  • 3-4 tbsp fresh dill, finely chopped (optional)

Directions:

  • Place eggs in a single layer in a saucepan and cover with enough water that the eggs are completely covered. Heat on high until water begins to boil, let boil 1 minute, then cover and turn the heat completely off. Remove from heat and leave covered for 10 minutes, rinse under cold water continuously for 1 minute. Crack eggshells and carefully peel under cool running water. Pat dry with a paper towel.
  • Slice the eggs in half lengthwise, removing yolks and placing into a medium bowl. Place the whites on a large cutting board or a few paper towels.
  • Mash the yolks into a fine crumble using a fork. Add mayo, vinegar, mustard, salt and pepper and mix well with a spatula, getting the mixture to as smooth a consistency as possible.
  • Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika, chives and dill, if using and place onto a serving platter or store in an airtight container in the fridge for up to 1 week.

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Lemony Herbed Cauliflower Rice

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This recipe came about by accident, which is always fun! I’ve never been much of a citrus person, but this summer, I have CRAVED it. We moved into a new home in January and are currently in the middle of gutting our backyard, ourselves. I’m here to tell you: yard work is HARD work! I feel very thankful that I have a body that is ABLE to do the things we’re having to do, but man, I have been sore like I’ve never been sore. Not that it’s BAD sore, just different sore than I am accustomed to from workouts. Anyway – all of that to say, we’ve been outside in the middle of a Texas summer during which, I think we’ve had more rain than in the past several years and IT. IS. HUMID. Like whoa! I walked outside this morning and just in the time it took me to put my shoes on, I was sweating. It was kind of ridiculous.

Fun fact: did you know that adding citrus to your water helps alkalize your body and aids in resetting your adrenals? Which in turn, helps with absorption of the water you’re drinking? So, as much as we’ve been pouring sweat, no surprise that I am craving citrus! Clearly, my body needs the help!

If I’m being perfectly honest, I think Cauliflower Rice can be pretty boring unless a lot of flavor is added. I suppose all food can be looked at that way. But if spices, herbs, etc. are not added to cauliflower rice, it just sort of tastes like, well… Nothing. Even salt and pepper don’t do it for me. We had some chives leftover from my Paleo Cilantro Lime Coleslaw recipe and a couple of lemons. When I went to Central Market that day, I saw the pre-riced cauliflower – I typically “rice” my own in a food processor and frankly, it’s pretty time consuming and while I haven’t done the exact math, not that big of a difference in price to buy it pre-riced. So, I grabbed a few bags, thinking: “I’ll make plenty so we have leftovers for lunches for the rest of the week!” Then I passed the fresh dill and besides basil, it is my favorite herb on earth! I wish there was a dill candle — I’d probably be the only one who would buy it, but ugh! The smell just makes me so happy! So I grabbed a few sprigs to add in with the chives and lemon.

Isn’t it pretty??? 🙂

So that is how this recipe was born. I keep pine nuts in the freezer, so I toasted some (they are SO much better when toasted – don’t skip that step!) tossed some of those in, a few refreshing spices and when I went to taste it for seasoning, I literally couldn’t stop eating it. We ate the entire pan that night. Mo is not a big cauliflower fan, period. After he finished his plate, he walked back into the kitchen and then came back in holding the baking sheet of the leftovers and just started eating it from there — almost licked the pan clean. I wish I had taken a picture!

So… If that’s not testimony enough, I don’t know what is! Go. Now! Make this! And maybe double it if you want leftovers. I’m just sayin…

Lemony Herbed Cauliflower Rice

Serves 4-6

Ingredients:

  • 2 heads cauliflower or 3 bags pre-riced cauliflower
  • 2 tsp paprika
  • 2 tsp ground coriander
  • sea salt and black pepper, to taste
  • coconut oil cooking spray
  • 1 bunch fresh chives, finely chopped
  • 1 bunch fresh dill, stems removed and chopped
  • zest and juice of 1 large lemon
  • 1/3 cup pine nuts, lightly toasted

Directions:

  • Preheat oven to 425 degrees F.
  • If using a whole head of cauliflower, cut the head into large chunks and place them in the food processor. Pulse about 10 to 15 times, or until it looks like rice. If using bagged, move on to the next step…
  • Cover a large baking sheet with foil and spray with cooking spray.
  • Place the riced cauliflower onto the baking sheet and spread evenly. Spray over the top with more cooking spray and season with ½ of the paprika, coriander, sea salt and black pepper. Toss gently to combine and spread evenly. Spray once more with cooking spray and season with other half of spices.
  • Place in the oven and let roast 8-10 minutes. Toss once and roast 5-6 minutes more, until golden brown.
  • While the cauliflower is roasting, chop the herbs and toast the pine nuts over low heat in a dry skillet, tossing occasionally.
  • Pull the cauliflower out of the oven and place zest the lemon and squeeze the juice directly over the cauliflower. Place the chopped herbs and pine nuts on top and toss to combine.
  • Taste and season further, if needed. Serve!

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Paleo Cilantro Lime Coleslaw

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This Paleo Coleslaw is one of my favorite go-to recipes on a Sunday or Monday night when I want to make something that will give us leftovers for lunches for the week ahead! It is so versatile – I’ll make it to go as a side to Grilled or Rotisserie Chicken topped with Guacamole or Avocado or as a side to my Ancho Chile Shrimp Tacos — or any tacos for that matter! I made Hatch Chile BBQ Turkey Burgers last night with Sweet Potato Fries and served this slaw to go with it!

Doesn’t that look awesome?

You could also make THESE burgers! I always like to have a little, well, “roughage” if you will! In spite of the name of this recipe, sometimes I will replace the Cilantro with fresh Basil – it is an awesome variation!

This is a perfect summer recipe for these hot and humid days here in Texas! It is creamy and crunchy and refreshing! It literally tastes like summer!

There are two ways to make this coleslaw – one is super quick and easy and one is a tad more time-consuming! If you need the quick and easy – I suggest buying the pre-mixed coleslaw – I started doing this and it makes life so much easier! Sometimes I can only find the “Salad Kit” for the coleslaw (pictured below) – I’ll just buy that and throw out the dressing that comes with it. Because, the dressing recipe below is SO good and super clean. The one that comes in the bag – not so much!

I suggest making this the night before, if you have time — it gets better and better as it sits in the fridge and the flavors have time to marry.

Hope you enjoy!

Paleo Cilantro Lime Cole Slaw

Serves 6-8

Slaw Ingredients:

  • 1 head Green Cabbage, chopped
  • 1 head Purple Cabbage, chopped
  • 2 large Carrots, peeled and grated
  • ½ bunch Cilantro, leaves removed and chopped
  • 1 bunch green onion (green and white parts) or chives, chopped

OR

  • 2 bags/containers pre-chopped Coleslaw mix
  • ½ bunch Cilantro, leaves removed and chopped
  • 1 bunch green onion (green and white parts) or chives, chopped

Dressing Ingredients:

  • ¾ cup Avocado Oil Mayonnaise
  • 1 tbsp Bragg’s Apple Cider Vinegar
  • zest and juice of 1 Lime
  • ½ tbsp Raw/Local Honey
  • ½ tsp Celery Salt
  • ½ tsp Sea Salt
  • 1/8 tsp Black Pepper
  • 1/8 tsp Cayenne Pepper

Directions:

  • Combine the slaw ingredients in a large bowl.

  • Combine all of the dressing ingredients in a medium sized bowl and whisk until smooth and creamy.

  • Pour dressing over the slaw, toss well to combine.

  • This is best if it is refrigerated for at least 30 minutes, up to overnight, prior to serving!

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Paleo Ancho Chile Shrimp Tacos

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If you were following me at Just Eat the Food, you know this recipe. I’ve revamped it a bit and decided to post it here, my new home, because I’ve gotten SO many compliments on it!

These tacos are super easy to make and will only take you about 30 minutes, start to finish. I, of course, suggest you make my Paleo Tortillas to go with these, but if you’re time-crunched, grab the Ezekiel or Siete Tortillas.

I like to serve these with my Paleo Cilantro Lime Coleslaw — recipe coming on Friday!

Side note: These are barely spicy per the recipe below — if you like a lot of spice, I suggest replacing the red chili powder with an equal amount of ancho chili powder.

Make these! You will LOVE them!

Ancho Chili Shrimp Tacos

Makes: 6 servings – 2 tacos per serving

Ingredients:

  • 1lb wild/gulf medium-ish shrimp, peeled and deveined
  • 2 limes, divided
  • 1 small orange
  • ½ tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp ancho chili powder
  • 1 tsp red chili powder
  • ½ tsp sea salt
  • Siete Almond Flour or Coconut/Cassava Flour Tortillas or my Paleo Tortillas
  • fresh cilantro
  • 1 lime, cut into wedges
  • small handful fresh baby spinach
  • Optional: goat cheese crumbles and fresh jalapeno, thinly sliced

Directions:

  • In a re-sealable plastic bag combine zest and juice of 1 lime and orange, garlic powder, cumin, chili powder, and kosher salt; add shrimp. Seal bag and turn to coat shrimp; chill 30 minutes to 1 hour.

  • Make tortillas or wrap pre-made tortillas in foil and preheat oven to 400 degrees F.

  • Heat a nonstick grill pan over medium heat and pull the shrimp out of the fridge. Once the pan is hot, place the shrimp on the pan in an even layer; flip them after approx. 2-3 minutes. Same timing for the other side – you want the shrimp to be opaque/cooked through. About mid-way through cooking the shrimp, place the tortillas in the oven.

  • Once the shrimp are finished cooking, take the tortillas out of the oven.
  • To serve, place a few spinach leaves on the tortilla and top with 3-4 shrimp, fresh cilantro, a sprinkle of goat cheese, 2-3 slices jalapeno and a lime wedge on the side.

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Paleo Tortillas

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I was born and raised in Texas. I love Mexican food, as do most of us Texans. In spite of my clean eating lifestyle, if you know me at all, you know that chips and salsa are my favorite food group. Yes, I just gave chips and salsa their own piece of the puzzle on the food pyramid!

When Mo and I first started dating, we would go have Mexican food at any of the local spots AT LEAST twice a week! I’m telling you – I can’t get enough! But then one evening we were making plans for dinner and talked about going out for Mexican and both looked at each other and agreed that we just didn’t want to feel the way we feel after eating it. That’s when I started making my version of Tex-Mex dishes at home.

Check out my Primal Chicken Verde Enchiladas — I used these tortillas for that recipe and it turned out SO good and none of the swollen fingers or tired feeling, inflammation, etc. from that Tex-Mex dinner, like we would normally experience when eating at any of our favorite Mexican restaurants!

These tortillas are a very basic recipe and great to keep in your back pocket as a go-to — super easy to make, entirely gluten and grain free and make the best Paleo substitute for flour or corn tortillas in any recipe that calls for them! Anytime I make them, I make a double-batch to keep some in the fridge through the week for afternoon snacks – roll one or two up and dip into guacamole or roll up with a piece of roasted chicken, etc. They are also great to use for Breakfast Tacos!

You’ll feel a little like you’re making pancakes instead of tortillas, but trust me – they’re an awesome Paleo alternative for tortillas!

Paleo Tortillas

Makes 12, 4 inch tortillas

Ingredients

  • 2 large, cage free eggs
  • 1 cup LIGHT canned coconut milk
  • ½ cup tapioca flour/starch
  • 3 tbsp coconut flour
  • ½ tsp fine sea salt

Directions

  • In a small bowl, whisk together the eggs and coconut milk.

  • In a large bowl, whisk together the flours and salt.
  • Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.

  • Place a large nonstick sauté pan over medium heat.
  • Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.

  • Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.

Note:

  • If you want the tortillas to be a bit firmer – preheat your oven to 400 degrees F. Place the tortillas in a singe layer on a foil or parchment lined baking sheet after cooked in the pan. Once all tortillas are cooked, place into the oven for approx. 7 minutes until they crisp up slightly.

 

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Zucchini “Pasta” Salad with Avocado Pesto and Roasted Chicken

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I. LOVE. PASTA. I’m Italian – well, 25% or something… Maybe I should do the ancestry.com thing? Regardless – my Italian grandmother cooked for me all the time, growing up – in fact, she is the reason I am a Nutritionist and because of her I practice Nutrition holistically. She has always cooked with high quality, healthy fats and sprouted grains. She was sprouting grains before it was even a “thing.” She would make Zucchini Muffins and we would add bran and olive oil to them and then smear lots of good, REAL butter on them when they came out of the oven. I can taste them now as I type this…

All of that to say – I CRAVE Italian food but what I dislike about pasta is you can have so little for SO many carbohydrates and calories. NO I don’t advocate counting calories, BUT the way Mo and I eat (ehemmmm – we could probably eat most people under the table!) I want quality AND quantity! So, I’ve fallen in love with the discovery of making vegetables into noodles. Just makes me happy to have a plate full of vegetables that satisfy me the way a plate full of good old fashioned spaghetti does.

This Zucchini “Pasta” makes the perfect summer dish – it’s hearty but refreshing, and super clean – full of healthy fats from the avocado, pine nuts and olive oil and it can be served at room temp or slightly chilled, so it’s perfect in warmer weather! Another bonus – no standing over the stove! Once the chicken is cooked, the heat in the kitchen is turned off!

The Avocado Pesto is completely dairy free and vegan and I promise you won’t miss the cheese! It is great in this recipe but could be your new go-to for pesto’s in other recipes!

This is a super easy to make dinner, but can also serve as a great lunch for the kiddos or to take to work! Just prep all of the ingredients and portion out the zucchini, sundried tomatoes and shredded chicken in individual tupperware and then do the same with pesto in separate tupperware – keep in the fridge and grab and go in the mornings! When you’re ready to eat, simply pour the pesto over the zucchini, etc., shake it up and enjoy!

Hope you enjoy this easy to make lunch or dinner! You’ll feel satisfied and refreshed after eating it!

Zucchini “Pasta” Salad with Avocado Pesto and Roasted Chicken

Serves 2-4

Ingredients:

  • 2 bone-in, skin-on free range chicken breasts***
  • 3 medium zucchini, spiralized into noodles using a spiralizer or peeler
  • ¼ cup sun-dried tomatoes packed in olive oil, drained and thinly sliced
  • 2 cups loosely packed basil
  • 1 cup loosely packed flat leaf parsley
  • 1 medium avocado, pitted
  • ¼ cup + 2 tbsp pine nuts, lightly toasted, divided
  • 2 cloves garlic, peeled
  • zest of 1 lemon, juice of ½ lemon
  • 1 tbsp extra virgin olive oil
  • sea salt and black pepper, to taste
  • approx. ¼ – 1/3 cup filtered water
  • Optional: 1 tsp crushed red pepper flakes

Directions:

  • Preheat oven to 375 degrees F.
  • Line a baking sheet with foil and place chicken, bone-side-down/skin-side-up, onto the pan. Rub chicken all over with sea salt and black pepper.
  • Place chicken into the oven on the top rack and roast 25-40 minutes, depending upon how large the breasts are — until a meat thermometer reads 160 degrees. Pull out of the oven and allow to cool at least 20 minutes, so that you can handle it with your hands.

  • While the chicken is roasting, spiralize the zucchini and place in a large bowl and set aside.

  • While the chicken is cooling, make the pesto. In a food processor, fitted with the steel blade, combine the basil, parsley, avocado, ¼ cup pine nuts, garlic, lemon zest/juice and olive oil. Process until combined. With the processor running, add just enough water to make a smooth, but not runny, sauce – no more than a few tablespoons at a time. Season with sea salt and black pepper, to taste.

  • Before shredding the chicken, if you want to use the skin, gently peel it off of the top of the breast and lay flat on the same pan you roasted the chicken on and turn oven to broil. Then, shred the chicken and place into the bowl with the zucchini, add the sundried tomatoes. Pour the sauce over and toss well to combine.

  • Place the chicken skin into the oven on the top rack for 45 seconds to 1 minute – until skin is crisped up.
  • Plate the zucchini, etc. and top with a few pine nuts, red pepper flakes and crispy chicken skin, if you’d like!
  • This is best enjoyed the day it is made.

Notes:

  • Feel free to substitute a pre-roasted rotisserie chicken vs roasting your own. You can certainly use the dark meat as well, if you enjoy it!

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Naked Hatch Green Chile Turkey Burgers

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Tis the season for Hatch Green Chiles and I am SOOOOOOO excited! I love spicy anything — so I twiddle my thumbs through July, waiting for August, when Hatch Chiles come into season and into stores! I’m putting them in EVERYTHING! …just ask M0! 😉

These turkey burgers are super easy to make – everything goes into one bowl. And you can easily double the recipe to make for a larger group or to have as leftovers throughout the week. …these make GREAT leftovers!

Hatch Chiles can be hot or mild — most stores will have them separated in the produce section and/or if pre-roasted. And I will say – the hot ones are HOT. I used 2 mild and 1 hot for this recipe and it was perfect!

I’m not a big fan of buns on my burgers – never have been. It’s not a “carb” thing, it’s just a preference for me. So, if you wanted to add a bun – I suggest a crusty piece of good sourdough bread that you butter with a little ghee and stick on the grill (outdoor or pan) for a couple of minutes before serving… That of course would make these burgers fall into the Primal category vs Paleo — so if Paleo is important to you, stick with the recipe below.

I like to serve these with my Roasted Heirloom Potatoes and Lemon Basil Aioli. But, you could also do roasted asparagus or Jackson’s Honest, Beanitos or Way Better Chips – these are all of our favorites and the cleanest we’ve found!

Naked Hatch Green Chile Turkey Burgers

Makes 2 Burgers or 4 Sliders…

Ingredients:

  • 1lb ground turkey breast
  • 2-3 roasted hatch green chiles, diced***
  • 1 large shallot, grated
  • zest of 1 lime, juice of ½ lime
  • ¼ cup chopped cilantro
  • ½ tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • ½ tsp black pepper
  • Optional “Bun:” 2-4 large pieces Butter Lettuce, Escarole, Kale, Swiss Chard, etc. or bed of Sautéed Spinach
  • Optional (but recommended) Toppings:
    • Sliced Avocado
    • Coconut Sugar Caramelized Onion***
    • Goat Cheese Crumbles

Directions:

  • Place turkey, chiles, shallot, herbs, spices and lime zest and juice in bowl and use hands to mix well. Set aside.

  • ***Start the caramelized onions (if making) by placing approx. 1 tsp olive oil or cooking spray into a medium nonstick skillet on medium heat. Cut the ends off of the onion, slice in half and then julienne. Place the onion into the pan, sprinkle a pinch of sea salt and ½ – 1 tsp (depending upon how large the your onion is…) coconut sugar over the top and then toss to combine. Once the onion has softened, turn the heat to low and stir every now and then. Let these continue to cook until the burgers are ready to serve or until they are as caramelized as you’d like.***

  • Preheat oven to 400 degrees F.
  • Now, back to the burgers. Form the turkey mixture into two regular sized or four slider-sized patties and place on a plate – I like to cover a plate with foil so that I have easier cleanup.

  • Place a nonstick grill pan or shallow skillet on medium heat with approx. 1-2 tsp ghee butter or cooking spray or go get your outdoor grill lit!

  • When pan is hot and butter is melted, place patties in pan and cook for about 5 minutes on each side. Place in the oven for 10-12 more minutes or until a meat thermometer reads 160 degrees F. Alternatively, throw them onto your outdoor grill and cook accordingly.

  • When burgers are done, get them off of the heat and let rest for 5 minutes or so, while you prep the toppings.
  • Place a piece of Butter Lettuce, Kale, or Sauteed Spinach onto a plate – if using, then the turkey patty, top with onions, goat cheese and avocado – if using. Fold the Butter Lettuce, Kale, etc. over the top, if this applies and ENJOY!

***If Hatch Chiles are not in season, feel free to substitute with 1 fresh Jalapeño – remove the seeds and ribs if you don’t want it to be too spicy…

***During Hatch season (August – October) you can find Hatch Chiles already roasted. Central Market is great about this. But, if you want to roast your own, click the link in the Ingredients section and you will be taken to the directions I use for roasting my own.

 

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Roasted Heirloom Potatoes with Lemon Basil Aioli

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This recipe… These potatoes… We have them AT LEAST once a week at our house! They are the easiest things in the world to make and I’m here to tell you – they are JUST as good as french fries – THERE! I said it! I’m serious… Try them and then look me in the eyes and tell me otherwise. Mmmhmm… They are the ultimate clean eating, healthy comfort food.

I’ve been making these potatoes for quite a while and I’ve perfected them. It’s not rocket science but the details DO matter here — when I say in the directions not to let the potatoes touch when you place them on the sheet pan — I really mean do NOT let them touch. You should be able to see space/foil between each potato. And when I say to place them cut-side-down, I really DO mean that – it’s not just a suggestion. liThis will make them crispy on the outside and creamy on the inside. So you take a bite and basically melt. Almost quite literally. They are heavenly.

Once I had these down and could make them in my sleep, so to speak, I started playing with different aioli’s to dip these beauties in to. Mo and I both love sauces – anything we can dip something in, we’re IN! Hence my life-devotion to chips and salsa!

Our neighbor has several basil plants growing in their front yard and told us we were welcome to take as much as we wanted! THIS is an offer this little Italian girl does not pass up! I would eat basil in or with almost everything! So I came up with this really clean and super refreshing Lemon Basil Aioli. It’s super easy to make and tastes like summer! It’s the perfect thing to cut through the creamy, richness that the potatoes are. We love it and hope you will too!

Make this! Let us know how much you love it! We hope it becomes your new go-to for comfort food or when you get that “I want something fried RIGHT NOW” craving!

Roasted Heirloom Potatoes with Lemon Basil Aioli

Serves 4-6

Ingredients:

  • ½ cup Primal Kitchen Avocado Oil Mayo
  • approx. 8 fresh basil leaves, minced
  • zest of 1 lemon, juice of ½ lemon
  • ¼ tsp garlic powder
  • approx. 2lbs small heirloom potatoes – red, purple, Yukon gold
  • coconut oil cooking spray
  • several pinches sea salt
  • 1-2 pinches black pepper

Directions:

  • First, make the aioli by placing mayo, basil, lemon zest and juice, garlic powder and pinch of sea salt and black pepper into a bowl. Whisk well to combine. Cover and place in the fridge until ready to serve.

  • Preheat oven to 425°F.
  • Line a large baking sheet with foil and spray generously with cooking spray; set aside.
  • While the oven is pre-heating, slice potatoes in half and place in a single layer, cut-side-down onto the foil-lined baking sheet, leaving a little space between each potato – do not let them touch – otherwise they will steam and not get a crispy texture.
  • Spray the top of the potatoes with cooking spray and then season with salt, black pepper and any dried herbs you’d like.

  • Place on the top rack of the oven and let roast for 15-20 minutes, until potatoes are slightly browned and easily pierced with a fork.
  • Serve immediately.

  • These will keep in the fridge, in an airtight container for up to 7 days.

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Tuna Salad Lettuce Cups

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It’s summer — and hot food and standing over the stove just doesn’t sound appetizing in the least. ESPECIALLY when you live in TEXAS! So, I decided to make an indoor picnic of sorts, because an outdoor picnic this time of year is frankly, a sweat-fest.

I grew up on my Grandmothers’ (who I call Nina) tuna fish sandwiches on fresh sourdough bread. And to this day, I make tuna salad the EXACT same way she used to – can you guess the secret ingredient? Scroll down to see! And when you do, no “oooo that’s gross!” or “WHAT!?!? I’m not trying that!” Just add the ketchup (oops – gave it away!), mix it up and you’ll never know it’s in there – except that this is going to be the best tuna salad you’ve ever had. Seriously.

These make a great quick and easy lunch or easy dinner like the one below with roasted green beans and new potatoes with basil aioli and more ketchup, of course!

Tuna Salad Lettuce Cups

Makes approx. 12 Lettuce Cups…

Ingredients:

  • 3 cans WILD caught albacore tuna in water
  • ¼ cup Primal Kitchen avocado oil mayo
  • 1 ½ tbsp ketchup
  • 10-12 pickles, cut into small cubes
  • sea salt and black pepper, to taste
  • 12 medium/large butter lettuce leaves
  • ¼ cup fresh cilantro leaves
  • 1 small jalapeno (remove rib and seeds if you prefer not spicy…), thinly sliced

Directions:

  • Rinse and drain the tuna and place into a large mixing bowl.
  • Using a fork, break up the tuna so that most of the chunks are gone and it is completely shredded.
  • Mix in the mayo, ketchup, pickles, sea salt and black pepper.
  • Fill each butter lettuce leaf with approx. 3 tbsp tuna, top with a few cilantro leaves, 1-2 slices of cilantro and serve!

 

 

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Thai Chopped Salad with Chili Shrimp

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I can’t lie people — this Thai Chopped Salad with Chili Shrimp was amazing! It is a running joke in the Brossette household that we always have “a big salad” for dinner. I mean – I am probably the queen of salad – I like to make all kinds and spruce them up in different ways!

And while Mo would typically roll his eyes when I set this plate in front of him and it is in fact “a big salad” – this time, Mo wouldn’t stop talking about THIS “big salad.” In fact, had we not had other plans, I would’ve made it 2 nights in a row! Maybe 3! IT’S THAT GOOD! And, it makes A BUNCH of salad – so even if you’re cooking for one or two, make the whole recipe, portion it out and have it for lunch for a day or two! It makes great leftovers!

The chopping of the vegetables can get a little monotonous – but TRUST ME! Stick with it! It is worth every second!

Thai Chopped Salad with Chili Shrimp

Serves 4

Ingredients for the Salad:

  • 1 head napa cabbage, cut into quarters and julienned
  • 4 large handfuls baby spinach, chopped
  • 8-12 fresh basil leaves, julienned
  • ½ bunch cilantro, chopped (leaves AND stems or just leaves – your preference…)
  • 1 bunch green onion, (green and white parts) thinly sliced
  • ½ red bell pepper, halved and julienned
  • 1 large carrot, peeled and grated
  • 1 cup shelled, pre-blanched non-gmo edamame, thawed
  • 1 large avocado
  • 1 tbsp sesame seeds (black and/or white – if white, I suggest toasting them
  • ½ cup organic cashews, toasted and broken into pieces

Ingredients for the Salad Dressing:

  • 1 tbsp creamy, natural peanut butter
  • ½ tbsp raw/local honey
  • ¼ cup coconut aminos
  • ¼ cup rice vinegar
  • 1 tbsp toasted sesame oil
  • optional: 1 tbsp sriracha

Ingredients for the Chili-Lime Shrimp:

  • 1lb wild/gulf shrimp, peeled and deveined
  • zest and juice of 1 lime
  • 1 ½ tbsp raw/local honey
  • 1 tbsp Coconut Secrets garlic sauce
  • 1 clove garlic, minced OR ¼ tsp garlic powder
  • 1 serrano pepper, seeds and rib removed (unless you want it spicy, then leave either/or both!), and minced
  • ½ tsp sea salt
  • ½ tbsp ghee butter

Directions for the Salad:

  • First, marinade the shrimp. Place all Shrimp Ingredients except for the ghee into a large, sealable Ziploc baggie. Toss the bag gently, to combine well. Set this in the fridge to marinade for at least 30 minutes, up to overnight.
  • When you’re read to put the salad together – place all of the Salad Ingredients, except for the cashews, into a large bowl. Set in the fridge.
  • Now, make the dressing: place the peanut butter into a microwave-safe, glass bowl and microwave for 15 seconds – until the peanut butter is softened, but not melted.
  • Add the remaining ingredients to the peanut butter and whisk until everything is combined; set aside on the countertop, not in the fridge – you want this to stay room temp.
  • Then, cook the shrimp. Place the ghee butter in a large skillet over medium heat. Once the ghee is melted – swirl the pan around to coat with the ghee.
  • Pour the liquid out from the marinade and using tongs, place the shrimp onto the skillet in an even layer, not touching. Be careful because the ghee may pop a bit when you do this.
  • Let the shrimp cook for approx. 3 minutes and then using tongs (I find this easier than a spoon or spatula) flip the shrimp, keeping them in an even layer and cook for another 3 minutes or so. You want the shrimp to be opaque – that is when you know they’re done.
  • Remove the skillet from the heat and set aside while you finish the salad: pour the dressing over the salad and toss well to coat/combine. Then add the shrimp and toss further OR leave the shrimp to plate on top of the salad. Then toss with the cashews and serve.

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