Shrimp Lime Salad With A Zing!

This shrimp salad is a PERFECT summer side dish. It’s a huge hit at BBQ’s and parties. I always love a refreshing salad on a hot day!

INGREDIENTS:

1/4 cup chopped red onion
1 tsp olive oil
2 limes, juiced

1/4 tsp kosher or pink himalayan salt, with 
black pepper to taste
1 lb jumbo cooked, peeled shrimp, chopped
1 medium tomato, diced
1 medium ripe avocado, diced
1 jalapeno, seeds removed, diced fine
1 tbsp chopped cilantro


DIRECTIONS:

1) In a small bowl combine lime juice, onion, olive oil, salt and pepper. Marinate at least 5 minutes.

2) In a larger bowl combine chopped shrimp, avocado, tomato, jalapeño.

3) Combine all the ingredients together in large bowl, add cilantro and gently toss. Adjust salt and pepper to taste.

Turkey Chili Recipe

Every time I make this turkey chili recipe, my guests love it! It’s an easy, one pot meal that freezes well and is great to bring along to dinner parties, game day or any time you want to bring along something healthy and delicious!

Ingredients

  • 2 tbs chili powder
  • ¼ teaspoon of garlic powder
  • ¼ teaspoon of onion powder
  • ¼ teaspoon of crushed red pepper flakes
  • ¼ teaspoon of oregano
  • ½ teaspoon of paprika
  • 2 teaspoons of unsweetened cocoa
  • 1 ½ teaspoons of ground cumin
  • 1 teaspoon of sea salt
  • 1 teaspoon of black pepper
  • ½ yellow onion
  • 3 tbs olive oil
  • 1 lb of ground turkey
  • 2 cloves minced fresh garlic
  • 1 bell pepper – combine half of green, red and orange peppers
  • 1 can of kidney beans (drained and rinsed)
  • 1 can of black beans (drained and rinsed)
  • 1 8 oz can of tomato sauce
  • 2 cups chicken stock
  • 1 small can of tomato paste (in case it comes out too soupy)

Preparation

Sauté and brown the ground turkey in the olive oil with the fresh
 garlic, bell peppers and ½ onion. Once browned, combine the tomato 
sauce with chicken stock and all the seasonings and remaining ingredients and cook on low on the stove (2 hours) or slow cooker for
up to 4 hours. Depending upon thickness after 2 hours, I add tomato 
paste if it looks soupy.

Sweet Potato Bites with Guacamole and Bacon Recipe

You guys – how could anyone not want to shove these in their face immediately?!?!? Sweet potato, guac AND bacon???? WHAT?!?!?!?!?!

Ingredients

2 sweet potatoes, scrubbed clean but NOT peeled, thinly sliced;
4 oz. bacon, cooked and crumbled;
1 cup fresh salsa;
1 tsp. chili powder;
1/2 tsp. paprika;
1/2 tsp. garlic powder;
2 tbsp. extra-virgin olive oil;
Fresh cilantro, minced;
Sea salt and freshly ground black pepper;

Ingredients for the simple guacamole
2 medium avocados, peeled, pitted, and diced;
1 tbsp. fresh lime juice;
1 garlic clove, minced;
1/2 cup Roma tomatoes, diced;
1/4 cup red onion, diced;

Sweet Potato Bites preparation

Preheat your oven to 450 F.
In a bowl, mash the two avocados until smooth. Add all the remaining ingredients for the guacamole. Stir until well combined, cover, and refrigerate.
Place sliced sweet potatoes in a bowl and drizzle with olive oil. Sprinkle with chili powder, paprika, garlic powder, and salt and pepper to taste, and toss until well coated.
Place the sliced sweet potatoes on a baking sheet and cook in the oven for 10 to 12 minutes on each side.
Top each sweet potato slice with guacamole, fresh salsa, bacon bits, and fresh cilantro.

Sweet Potato Bites with Guacamole and Bacon

Pumpkin Soup with Apple & Spices

This is a great soup for the fall! So delicious, healthy and comforting on a cool fall day!

Ingredients

  • 6 cups pumpkin flesh, cut into cubes;
  • 2 onions, chopped (about 2 cups);
  • 1 cup carrot, peeled and chopped;
  • 2 cups apple chunks, peeled and cored;
  • 4 garlic cloves, minced;
  • 4 cups chicken stock;
  • ½ cup full-fat coconut milk;
  • ½ tsp. dried thyme
  • ¼ tsp. ground sage;
  • 1 tbsp. smoked paprika;
  • ½ tsp. ground cumin;
  • 1 pinch cayenne pepper;
  • 1 pinch cinnamon;
  • 2 tbsp. Paleo cooking fat;
  • Sea salt and freshly ground pepper to taste;

Preparation

  1. Heat some cooking fat in a large saucepan over a medium-high heat.
  2. Add the onions and garlic. Cook for 3-4 minutes, until softened.
  3. Add the pumpkin, carrot, and apple, and cover with the chicken stock.
  4. Add the cumin, thyme, sage, paprika, cayenne pepper and season with salt and pepper to taste.
  5. Bring the soup to a boil, then lower the heat to medium and let it simmer 30 to 40 minutes or until the vegetables are soft.
  6. Using a food processor, process in batches to the consistency of a purée.
  7. Bring the soup back to the saucepan. Add the coconut milk, combine and season again with salt and pepper to taste. Warm up the soup again a little bit.
  8. Add a pinch of cinnamon over top before serving.

Pumpkin Soup With Apple And Spices

Healthier GF Italian Pasta Salad: SugarFreeMom.com

This is a great side dish to bring along to a picnic…pasta salad! This is a REALLY delicious one and it’s always a crowd pleaser when I bring it along to BBQ’s.

Ingredients

2 cups chopped zucchini
1 cup sweet grape tomatoes, halved
1/2 cup sweet red pepper, chopped
1/2 cup sweet yellow pepper, chopped
2 scallions, diced
4 cups cooked pasta ( I used Tinkyada Brown Rice Pasta)
1/2 cup Italian Dressing
Optional: 2 cups diced cooked chicken (light meat), black olives, mozzarella cheese

Italian Dressing

1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup fresh parsley, chopped
1/2 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Directions

While the pasta is cooking, add all your chopped veggies to a large bowl. Take your pasta off the heat and drain it prior to it being fully cooked, al dente is best with this dish so the pasta doesn’t get mushy. Cool the pasta over cold running water, drain and then add it to the veggies. If you are using chicken add it now as well. Place all your dressing ingredients in a small bowl and whisk until combined well. Pour the dressing over the pasta salad. Refrigerate overnight or at least an hour before serving. Serve with optional toppings on the side for guests.

Healthier Italian Pasta Salad {Gluten Free}

Paleo Spinach & Artichoke Dip From PaleoLeap.com

This side dish is a great recipe to bring along to spring & summer BBQ’s with friends! Everyone always loves spinach & artichoke dip, and now you can make it without all the unhealthy junk!

Ingredients

  • 14 oz. artichoke hearts
  • 3 cups baby spinach, blanched
  • 1/2 white onion, minced
  • 6 cloves garlic, minced
  • 5 thick slices of bacon, cut into small pieces
  • ½ cup full-fat coconut milk
  • Sea salt and freshly ground pepper

Preparation

  1. Sauté the bacon bits in a skillet placed over a medium- heat until the bacon begins to brown.
  2. Add in the onion and garlic and sauté for 2 to 3 minutes.
  3. Add in the artichokes and spinach and cook for an additional 3 minutes.
  4. Remove from the heat and let it cool.
  5. Pour in the coconut milk and combine well.
  6. Refrigerate for at least 30 min, and serve with fresh vegetables.

Spinach and Artichoke Dip

Roasted Buffalo Cauliflower Bites from cleananddelicious.com

This is an excellent meatless appetizer that is sure to please the crowd! I just LOVE buffalo cauliflower, and this recipe is fantastic. Enjoy!

Ingredients:

1 head of cauliflower, washed and broken up into small florets
1 tsp. extra virgin olive oil
1 tsp. garlic powder
1 tsp. paprika
1 tsp. chili powder
½ tsp. kosher salt
2 tbsp. of your favorite hot wing sauce
Directions:
Pre heat oven to 425

Toss cauliflower with olive oil and distribute evenly.

Combine garlic powder, paprika, chili powder, and salt in a small bowl. Toss spice mixture over cauliflower and mix well, making sure all the cauliflower is coated in the spices.

Spread cauliflower out on a rimmed baking sheet a roast for 20 minutes.

Toss with wing sauce and serve with your favorite blue cheese dressing for dipping. Enjoy!

Makes about 2 cups.

http://cleananddelicious.com/2013/01/28/roasted-buffalo-cauliflower-bites/

Zucchini Pesto Roll Ups from Paleomg.com

NYE is almost here! I was searching for a healthy finger food to bring along to a party this year and came across this delicious recipe on paleomg.com. I can’t wait to make it and share with my friends!
Serves: 2-3
Ingredients
  • 2 zucchinis, ends removed, sliced ¼ inch thick lengthwise
  • 4 italian sausages (I used Boulder Sausage brand)
  • ½ cup walnuts
  • 1 cup fresh basil
  • ⅓ cup olive oil
  • juice of 1 lemon
  • 1 garlic clove
  • salt and pepper to taste
  • pinch of garlic powder
  • 3 extra tablespoons olive oil to cook your zucchini with
Instructions
  1. Heat up your grill.
  2. Slice your zucchini with a knife or using a mandoline.
  3. Place your zucchini in a bowl with 3 tablespoons of olive oil, salt and pepper, and a pinch of garlic powder then use your hands to mix it and coat the zucchini.
  4. Place your italian sausages on the grill along with your zucchini.
  5. While the zucchini and sausages are cooking, make your pesto.
  6. Add your walnuts, garlic clove, and basil to the food processor and turn on. Then begin to add your olive oil while the food processor is still running.
  7. Then add your lemon juice and salt and pepper. Taste to see if you need more basil or lemon or salt and pepper. I think more lemon juice goes a long way.
  8. After your zucchini have cooked for about 4-5 minutes and have begun to show grill marks, flip them. Be sure to keep an eye on them because they will burn rather quickly.
  9. Once your zucchini are cooked through and sausage are completely cooked through, remove them to let cool.
  10. When your zucchini are cool to the touch, use a spoon to spread the pesto down the center of the zucchini strip and cut off an inch or so piece of sausage.
  11. Place the sausage in the middle of the zucchini so the cut sides are facing towards the outer ridges of the zucchini. You’ll figure it out.
  12. Wrap the zucchini around the sausage and use a toothpick to hold it in place.
  13. Serve to others or eat by yourself while watching the food network.
Notes
Makes 11-12 rolls

Mini Bacon Guacamole Cups from “All Day I Dream About Food”

Great app to bring to a party – uses two of everyone’s favorite ingredients – bacon and guac! Recipe from “All Day I Dream About Food”

INGREDIENTS:

9 slices uncured bacon
1 ripe avocado
2 tbsp minced onion
2 tbsp chopped cilantro
2 garlic cloves, minced
1 small jalapeno, seeded and minced (do half if you like it less hot)
juice of half a lime
1/2 tsp kosher salt
1/2 tsp black pepper

INSTRUCTIONS:

For the mini bacon cups, preheat oven to 400F. Turn a mini-muffin pan upside down and place on a large rimmed baking sheet (you need something to catch all the bacon grease from dripping to the bottom of your oven. If your muffin pan is too big to fit on the sheet, make sure to put one or two baking sheet on a rack below in the oven).

Spray the tops of 12 of the over-turned muffin tins with cooking spray (I suggest coconut oil spray).
Cut 6 of the slice of bacon in half. Cut the remaining 3 slices of bacon into 4 even portions each.

Place one of the smaller portions of bacon on the top of each over-turned mini muffin cups. Take one of longer portions and wrap around the sides of the muffin cups, with as much overlap as possible between the two pieces. Secure the ends with a toothpick.

Bake about 25 to 30 minutes, or until browned but not overly crisp (they will shrink too much and be very difficult to remove from the pan).

Let cool 5 minutes, then carefully loosen the cups and let drain on a paper-towel lined plate.

Meanwhile, in a medium bowl, mash avocado with a fork. Stir in onion, cilantro, garlic, jalapeno, lime juice, salt and pepper.

When bacon cups are cool, divide guacamole between them. Garnish with cilantro leaves.

White Bean Dip from “The Family Plate Cookbook”

This dip is so delicious! It is loved by adults and children alike, and super easy to prepare. It goes well with veggies or even spread on a piece of Ezekiel bread toasted. This is great to bring to your picnics and BBQ’s as the weather warms up.
Yields: 12 servings
Ingredients:
1 clove of garlic
¼ cup extra virgin olive oil
1 ½ tsp lemon juice (about 2 lemons)
15 oz white beans (Cannellini) beans, with juice reserved
1 scallions chopped
1 tsp salt
Pinch of white pepper, to taste
Instructions:
Mostly drain the white beans from the liquid they are canned in, reserving some liquid in a separate container. Chop scallions and set aside.
In a blender or food processor, combine garlic, beans, salt, white pepper and lemon juice. Pulse a few times to combine. Then, with the blender running add extra virgin olive oil to combine. If your dip texture is stiff, use the reserved liquid from the beans to loosen it up. Top with chopped scallions.
Serving Suggestion:
Toast Ezekiel bread and top with dip and slices of
tomato and additional salt and pepper. You can also serve this as a dip for parties with crackers or organic baby carrots.