Tag: paleo

Roasted Squash and Pomegranate Kale Salad
November 26, 2019

Roasted Squash and Pomegranate Kale Salad

In need of another side for your holiday meal? Try this delicious salad with roasted delicata squash and pomegranate. Couldn’t be more festive and the citrus dressing makes the perfect accompaniment to the dish. Plus, it’s so simple and quick and you can prepare most…

Recipes, Sides
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by Stephanie
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Egg Roll Soup
October 24, 2019

Egg Roll Soup

This soup could quite possibly be one of the best soups I’ve ever tasted.  Seriously.  I honestly didn’t think it would taste THIS GOOD.  I mean, I’ve had egg roll bowls and love them, but I thought in soup form there it would just be…

Main Dishes, Recipes
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by Stephanie
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Chipotle Shrimp Tacos
October 8, 2019

Chipotle Shrimp Tacos

I live for tacos!  Tacos of all varieties give me life.  These shrimp tacos are so good, and definitely hit the spot when I’m craving a good and flavorful taco.  The spiciness of the shrimp with the cool crunchy cabbage give a great balance.

This Taco Tuesday, I’ll be celebrating with these Chipotle Shrimp Tacos, and strongly suggest you do the same.  They are so tasty and you will not regret it.  Best of all, they take no time to put together – simplicity is best sometimes.  Especially on a busy weeknight.

Chipotle Shrimp Tacos

Ingredients

  • 2 cups green cabbage (I mix in ½ cup purple cabbage for color), shredded
  • ½ cup dairy-free Greek yogurt
  • ½ lime, zested and juiced
  • 1 jalapeno (use half for less spice)
  • ½ bunch of cilantro
  • 2 cloves garlic
  • Pink Himalayan salt, to taste
  • Black pepper, to taste
  • 1-pound shrimp, peeled and deveined
  • ½ teaspoon pink Himalayan salt
  • ½ teaspoon black pepper
  • 1 tablespoon avocado or coconut oil
  • 1-2 tablespoons adobo sauce from can of chipotles in adobo
  • Siete Family Foods tortillas, or tortillas of choice
  • 1 avocado, thinly sliced

Instructions

  1. In a medium bowl add cabbage
  2. In a blender mix together yogurt, lime juice and zest, jalapeno, cilantro, and garlic. Blend until smooth.  Season to taste with salt and pepper.  Add the sauce to the cabbage and mix well.  Let sit in fridge while you prepare the shrimp.
  3. Heat 1 tablespoon oil in a large pan over medium-high heat until hot but not smoking. Dry the shrimp and season with salt and pepper.  Add the shrimp to the pan and cook 2-3 minutes each side or until the shrimp is cooked through.  Reduce heat to low and add adobo sauce and stir until shrimp are coated.
  4. While the shrimp cook, warm tortillas.
  5. Add shrimp to the bottom of the tortillas and top with the slaw and avocado slices. Can top with any extra sauce from the shrimp or slaw mixture, if desired.

 

Main Dishes, Recipes
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by Stephanie
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Turkey Mushroom Zucchini Noodle Lasagna (Dairy-Free)
April 11, 2019

Turkey Mushroom Zucchini Noodle Lasagna (Dairy-Free)

Lasagna is a staple comfort food for me, but is a very rare occurrence because it’s so heavy and just full of things that I can’t eat on a regular basis.  I’m happy to tell you, that is not the case any longer! I have…

Main Dishes, Recipes
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by Stephanie
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Mardi Gras Worthy Cauliflower Rice Jambalaya
March 19, 2019

Mardi Gras Worthy Cauliflower Rice Jambalaya

Although I’m on the west coast, the fun and colorful vibes of Mardi Gras still makes its way to California by way of my kitchen. Hence, why a good jambalaya is just what March is asking for…as well as my husband. And I mean nonstop…

Main Dishes, Recipes
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by Stephanie
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0 Comments