Ingredients

.    3/4 cup almonds

.    1/4 cup cashews

.    1 1/2 cups pitted Medjool dates

.    Zest of 3 limes

.    Juice of 3 limes

.    Pinch of salt

.    1/3 cup unsweetened coconut flakes

 

Instructions

Place the almonds and cashews into a blender or food processor and pulse to finely chop. Add the dates, salt, lime zest and juice and blend until the mixture starts to clump together.

Transfer to a bowl and scrape down the sides with a spatula. Use your hands to form small round balls, rolling in your palm. Roll each ball in the coconut flakes to coat. Store in an airtight container in the refrigerator for up to a week.

 

Ingredients:

4 tablespoons olive oil

4 cloves garlic

1 medium onion, chopped

½ cup tomatoes, pureed

2 teaspoons fresh ginger, minced

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon turmeric

1 bunch cilantro, finely chopped

1 pound large shrimp, peeled

3 tablespoons lime juice, freshly squeezed

 

Instructions:

1. In a large saucepan, heat oil

2. Sauté garlic and onion over low heat until tender, about 10-15 minutes

3. Add tomatoes, ginger, cumin, coriander and turmeric; simmer for 5 minutes

4. Place shrimp in simmering sauce and cook for 10 minutes until cooked through

5. Stir in cilantro

6. Remove from heat, add lime juice

 

Ingredients:

1 tablespoon coconut oil

3 shallots, chopped

8 sprigs cilantro, chopped

4 cups chicken stock 

28 ounces coconut milk

1 tablespoon honey 

½ pound crimini mushroom 

1 head broccoli

1 pound chicken breasts skinless-boneless, halved lengthwise, sliced on bias, cut into ⅛ inch thick pieces

3 tablespoons fresh lime juice

2 teaspoons red curry paste 

3 tablespoons fish sauce 

Garnish with:

½ cup cilantro, minced

2 serrano chilies, thinly sliced

¼ cup scallions

1 lime, cut into wedges

 

Instructions:

Warm oil in a large saucepan over medium heat

Add shallots and cilantro, stirring frequently until softened –2 to 5 minutes

Stir in stock, coconut milk and honey and bring to a simmer

Pour broth through a fine mesh strainer and discard solids (shallot and cilantro)

Return broth to saucepan

Reduce heat to medium, add mushrooms and broccoli and cook until tender –2 to 3 minutes

Add chicken and cook, stirring constantly, until no longer pink –1 to 3 minutes

Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup

Garnish soup with cilantro, chilies and scallions and serve with wedges of lime

Ingredients:
1 cup zucchini, chopped (about 1 zucchini)
1 cup carrots, chopped (about 2 carrots)
½ cup parsley, coarsely chopped
3 medium cloves garlic
¼ cup blanched almond flour
• 1 egg
1 pound boneless skinless chicken breasts
1 teaspoon celtic sea salt
½ teaspoon ground pepper
¼ teaspoon chili powder

Instructions:
1. Preheat oven to 350°
2. In a food processor, pulse together the zucchini, carrots, parsley and garlic
3. Add almond flour, egg, and chicken
4. Then add salt, pepper and chili powder and process until thoroughly combined
5. Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet
6. Bake meatballs for 20 to 25 minutes

Serve with gluten free homemade zucchini noodles.

Shrimp Cobb Salad

Ingredients

4 slices center-cut bacon

1 pound large shrimp, peeled and deveined

1/2 teaspoon paprika

1/4 teaspoon black pepper

Coconut oil

1/4 teaspoon salt,

2 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons extra-virgin olive oil

1/2 teaspoon whole-grain Dijon mustard

1 (10-ounce) package romaine salad

2 cups cherry tomatoes, quartered

1 cup shredded carrots

1 cup frozen whole-kernel corn, thawed

1 ripe peeled avocado, cut into 8 wedges

 

Preparation

Cook bacon in a large nonstick skillet over medium heat until crisp and remove from the pan.

Wipe pan clean with paper towels, coat with coconut oil and Increase heat to medium-high. Add shrimp Sprinkled with paprika and pepper to pan and cook 2 minutes on each side or until done.

While the shrimp cooks, combine salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce and toss to coat.

Arrange about 1 1/2 cups lettuce mixture on each plate. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.

 

Enjoy!