Thai Coconut Shrimp Soup
Prep time: 10 minutes Cook time: 10 minutes Serves: 4
Total prep and cook time for this recipe is based on preparing the soup, only. Certain varieties of rice, such as white basmati or jasmine, can be prepared in under 30 minutes, while others, such as whole-grain brown rice, will take longer.
2 T. coconut oil
1 lb. medium shrimp, peeled and deveined Sea salt and black pepper, to taste
3 large green onions, chopped
2 medium carrots, diced
1 red bell pepper, diced
2-3 garlic cloves, minced
2 t. fresh ginger, grated
2-3 T. red curry paste
1 13.5-oz. can full-fat coconut milk
3 c. chicken or vegetable broth, preferably organic
3 c. baby spinach, roughly chopped
2 T. fresh lime juice ¼ c. fresh cilantro, chopped
To serve: 3 c. cooked rice
- Heat the coconut oil in a large high-sided skillet over medium heat. Add the shrimp and season with salt and black pepper, to taste. Cook, stirring occasionally, until the shrimp turns pink and slightly opaque, approximately 2-3 minutes. Remove shrimp from skillet and transfer to a plate. Set aside.
- In the same skillet, add the green onions, carrots, and bell pepper. Season with salt and black pepper, to taste and stir to combine. Cook, stirring occasionally, until the veggies soften and develop a bit of color, approximately 4-5 minutes.
- Stir in the garlic and ginger and continue cooking just until fragrant, approximately 1-2 minutes.
- Add the curry paste, coconut milk, and the broth and stir until thoroughly combined. Bring to a boil, and then reduce heat to medium-low. Simmer, stirring occasionally, for 6-8 minutes, or until heated through.
- Stir in the spinach and simmer until wilted, approximately 2 minutes. Return the shrimp to the skillet and add the fresh lime juice and cilantro. Season with additional salt and black pepper, to taste, and stir to combine. Serve immediately over steamed rice. Enjoy!
Asian Cabbage Salad with Warm Spicy Peanut Dressing
Prep time: 20 minutes Cook time: 5 minutes Serves: 4
Spicy Peanut Dressing Ingredients:
½ c. all-natural peanut butter
3 T. rice vinegar
1 T. sesame oil
2 t. sriracha sauce Sea salt and black pepper, to taste
3 T. tamari or coconut aminos
1½ T. honey, preferably local
2 T. fresh lime juice
1 T. fresh ginger, finely minced
1-2 cloves garlic, finely minced
¼ c. liquid from Mandarin oranges
Spicy Peanut Dressing Ingredients:
4 c. green cabbage, shredded
2 c. red cabbage, shredded
2 large carrots, shredded
1 medium red bell pepper, sliced thin
2 green onions (green parts only), sliced ¼ c. fresh cilantro leaves, chopped Sea salt and black pepper, to taste
¼ c. toasted peanuts, chopped
1 10-oz. can sugar-free Mandarin oranges (packed in juice)
1 T. white sesame seeds
- To make the dressing, combine the peanut butter, vinegar, sesame oil, and sriracha sauce in a medium skillet over medium heat. Season with salt and black pepper, to taste, and heat, stirring continually, until the peanut butter melts and the ingredients are thoroughly combined, approximately 2-3 minutes.
- Reduce heat to low and whisk in remaining dressing ingredients until combined. Simmer, stirring occasionally, until heated through, approximately 2 minutes. Remove from heat and set aside. Keep warm.
- Combine shredded green cabbage, red cabbage, carrots, bell pepper, green onion, and fresh cilantro in a large bowl. Season with salt and black pepper, to taste, and drizzle with a small amount of the warm peanut dressing. Toss to combine.
- Transfer salad to a decorative serving platter and top with chopped peanuts, Mandarin oranges, and sesame seeds. Serve immediately with remaining peanut dressing on the side. Enjoy!
Chocolate Peanut Butter Mousse Parfaits
Prep time: 20 minutes Cook time: 1 minute Serves: 4
1 pint heavy whipped cream
¼ c. honey, preferably local, divided
1 t. real vanilla extract, divided
8 oz. cream cheese, room temperature
¾ c. natural sugar-free peanut butter, room temperature
¼ t. salt 4 oz. unsweetened chocolate, chopped
1/3 c. roasted peanuts, chopped
- Combine the heavy whipping cream, one tablespoon honey, and ½ teaspoon vanilla extract in a large mixing bowl and beat with a hand mixer or immersion blender until light and fluffy, approximately 2-3 minutes. Scrape the sides of the bowl while blending to incorporate all ingredients. Set aside.
- Combine the cream cheese, peanut butter, 2 tablespoons honey, ½ teaspoon vanilla extract, and salt in another large mixing bowl and beat with a hand mixer or immersion blender until light and fluffy, approximately 2-3 minutes.
- Gently fold in 2/3 of the whipped cream into the peanut butter mixture until completely combined. Divide the mousse between four dessert or parfait bowls and set in the refrigerator to chill for approximately 10 minutes. Reserve remaining whipped cream, to serve.
- Right before serving, place the chocolate in a microwave-safe bowl and heat for 30 seconds. Stir and heat for another 15-30 seconds or until chocolate is completely melted. (Total cook time will vary). Remove chocolate from microwave and stir in remaining tablespoon of honey. Set aside.
- To serve, remove peanut butter mousse from the refrigerator and top each serving with a spoonful of the remaining whipped cream, a drizzle of melted chocolate, and some chopped peanuts. Enjoy!
Hearty Beef Taco Salad
Prep time: 15 minutes Cook time: 15 minutes Serves: 4
1 lbs. lean ground beef
2 t. ground cumin
1 t. smoked paprika
½ t. chili powder
1½ t. chipotle powder, divided
½ t. onion powder Sea salt and black pepper, to taste
4 large gluten-free corn tortillas, cut into thin strips
3 T. extra virgin olive oil, divided
1 c. black beans, drained and rinsed
½ head iceberg lettuce, finely chopped
1 large ripe avocado, chopped
2 c. cherry or grape tomatoes, quartered
½ small red onion, diced small
1 c. frozen sweet corn, warmed
2 T. fresh lime juice
¾ c. Mexican blend cheese, finely shredded
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Heat a large skillet over medium heat. Add the garlic and ground beef and season with ground cumin, smoked paprika, chili powder, one teaspoon chipotle powder, and onion powder. Season with salt and black pepper, to taste, and stir to combine.
- Cook, stirring occasionally, until the meat is browned, approximately 8-10 minutes. Break up the beef with a spatula into small chunks while it cooks.
- While the beef is browning, arrange the tortilla strips on the prepared baking sheet and brush lightly with one tablespoon olive oil. Place in the oven until slightly crispy, approximately 6-8 minutes.
- Stir the black beans into the skillet with the beef until thoroughly coated with the seasonings. Remove from heat and carefully drain excess fat from skillet and set aside.
- Combine the lettuce, avocado, tomatoes, red onion, and corn in a large salad bowl. Sprinkle with remaining olive oil, chipotle powder, and fresh lime juice. Generously season with salt and black pepper, to taste, and toss to combine.
- To serve, transfer salad to a decorative serving platter and top with the seasoned beef and black beans, Mexican cheese, and crispy tortilla strips, if desired. Enjoy!
One-Skillet Creamy Chicken Quinoa with Peas
Prep time: 10 minutes Cook time: 20 minutes Serves: 4
4 thick-cut slices bacon, diced small
1 lbs. boneless, skinless chicken breasts, sliced
½ t. onion powder ½ t. garlic powder Sea salt and black pepper, to taste
1 c. white quinoa, rinsed and drained 2 c. chicken broth, preferably organic
1½ c. frozen peas
¼ c. half & half
4 oz. cream cheese, cut into chunks
½ c. Parmesan cheese, freshly grated
½ c. fresh parsley, chopped
- Add bacon to a large, high-sided skillet set over medium-high heat. Cook, stirring occasionally, for approximately 2-3 minutes. Remove from heat and carefully drain excess bacon grease from skillet.
- Return skillet to medium heat and add sliced chicken, onion powder, and garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until chicken starts to develop some color, approximately 2-3 minutes.
- Add the quinoa and chicken broth and stir to combine. Increase heat to high and bring to a boil, and then immediately reduce heat to medium-low. Cover and simmer until the chicken and quinoa are cooked through, approximately 10-12 minutes.
- Uncover and stir in frozen peas, half & half, cream cheese, and half of the freshly grated Parmesan cheese. Stir to combine and remove from heat. Cover and let sit for another minute or two or until the cheese is completely melted.
- Remove cover and stir in fresh parsley. Season with additional salt and black pepper, if desired, and serve immediately with remaining Parmesan cheese. Enjoy!