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!


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


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.

Healthier GF Italian Pasta Salad:

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.


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


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}

German Potato Salad from BravoForPaleo.Com

This week, I am featuring another BBQ/picnic favorite…potato salad! Here is a healthier twist on the traditional mayo-laden potato salad. Plus, this incorporates bacon…so…yum!


2.5 lbs potato (red or russet)
6 pieces of bacon
1/3 cup apple cider vinegar
1 Tablespoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon garlic, minced
3 Tablespoon rosemary, chopped
1/4 cup olive oil
2 Tablespoon green onions, chopped


Scrub the potatoes well. Place in a large pot and add water just to cover. Heat to a boil, and then reduce heat and simmer for 20-25 minutes or until the potatoes are tender when punctured with a fork.

Drain the water, and cube the potatoes into approximately equal size.

Meanwhile in a nonstick skillet, cook the bacon over medium heat, flipping occasionally, until crispy. Remove bacon onto a plate with a paper towels, pat dry and crumble the bacon. Leave bacon grease in the skillet.

Add the vinegar, dijon, salt and pepper to the bacon grease. Bring to a low boil for 1 minute, then add garlic, stirring. Remove from heat.

In a large bowl mix the cubed potatoes, crumbled cooked bacon, bacon dressing, rosemary, olive oil and green onions. Serve hot or cold.

Whole30 German Potato Salad

Baked Sweet Potato French Fries – A Healthy Snack or Side Dish for the Whole Family

The softer, orange-fleshed variety of sweet potato (Wikipedia)
The softer, orange-fleshed variety of sweet potato (Wikipedia)


  • 5 sweet potatoes
  • 1/8 cup olive oil
  • pinch of salt


  1. Preheat your oven to 400 degrees.
  2. Wash and then cut the potatoes to look like french fries.
  3. In a large baking pan, combine the sweet potatoes with the oil and salt.
  4. Bake for 35 to 40 minutes until brown and crispy!