Category Archives: Protein dishes

Bang Bang Shrimp – Skinny, Fast & Easy

Bang Bang Shrimp – Skinny, Fast & Easy

Bang Bang Shrimp

Not only is this dish fast and easy but its DELICIOUS. Things that don’t normally go together.

Besides that, its delicious and SKINNY ūüôā ¬†Chock full of veggies and loads of protein from the shrimp.

Bang Bang Shrimp

Easy is a 3 ingredient sauce. Make as much or as little as you want. Make it as hot as you want. Make it as sweet as you want. ¬†I’ll give you the basic recipe and you can tweak it to your taste.

Bang Bang Shrimp

Just combine the sauce ingredients while your shrimp is sizzling up in the coconut oil and set aside.

Bang Bang Shrimp

After you’ve cooked up your shrimp in the coconut oil, add another tablespoon of oil and fry up those veggies for a few minutes, just to soften a bit. Combine cooked shrimp and veggies with the sauce and top some riced cauliflower.

Bang Bang Shrimp

I used to buy my cauliflower rice from Trader Joe’s but now it’s becoming way more mainstream and my local grocery store carries it. You make so many things with it so if you have any left over, maybe make some¬†Cauliflower Cheese Sticks¬†or¬†Cauliflower Pizza Crust (Gluten Free). I bought mine at Costco recently.

Bang Bang Shrimp

But you could use regular rice if you wanted, that’s up to you. Either way, you will LOVE this dish.

Bang Bang Shrimp - Skinny, Fast & Easy
 
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Author:
Recipe type: Fast, Easy, Protein
: Chinese
Serves: 4
Ingredients
  • SAUCE:
  • 6 Tablespoons mayo
  • 4 Tablespoons sweet chili sauce
  • 1 - 2 teaspoons sriracha sauce
  • SHRIMP:
  • 1 lb. raw shrimp, tails removed
  • 3 cups fresh broccoli florets
  • 1 cup shredded carrots
  • 2 Tablespoons arrowroot starch (can substitute with flour or corn starch)
  • ¼ cup coconut oil for frying
Instructions
  1. SAUCE:
  2. Combine the 3 sauce ingredients, set aside.
  3. SHRIMP:
  4. Once your shrimp has be de-thawed (I de-thaw mine by just soaking in a bowl of water for a few minutes, then drain off water), combine with arrowroot starch so that shrimp is coated lightly.
  5. Heat your coconut oil in a cast iron or large frying pan over medium high heat. Add shrimp once oil is very hot.
  6. Cook shrimp for 2 minutes each side. I just set my microwave timer because shrimp can be rubbery if over-cooked.
  7. Remove shrimp and place on a paper towel lined plate to drain off excess oil.
  8. Add broccoli and carrots to the same pan. Stir frequently and cook until slightly softer. Add a tablespoon of coconut oil if necessary.
  9. Combine the shrimp and cooked veggies with the sauce coating everything.
  10. Serve over cauliflower rice or regular rice.
  11. Eat :)

 

Paleo Chicken Marsala

Paleo Chicken Marsala

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootMarsala wine is walking a fine line by calling it paleo but then I’ve been known to have 18 items in the “15-item only” line so I’ll be a rebel with this one. ¬†But by all means, if you find a suitable paleo substitute for marsala wine, knock your socks off.¬†That being said, this recipe is paleo(ish), dairy free and gluten free¬†so that’s pretty good I’d say.

First of all, I want to give mad props to http://www.grandbaby-cakes.com/2015/03/skinny-chicken-marsala/  for providing the basis for this recipe. I changed up a couple of things like using arrowroot starch (paleo and gluten free) and using bone broth instead of chicken stock because I wanted to amp up the nutritional stats.

First,¬†split each¬†chicken breasts in half (you’ll have 4 pieces total) and¬†place them between plastic wrap or in a big plastic bag and hammer away. Pound those babies till they are about a 1/4″ thick. Normally I would use a meat mallet but I don’t have one so I improvised.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootSeason generously with sea salt and pepper then dredge in the¬†arrowroot starch. You can use regular or gluten free flour if you aren’t concerned with being paleo. Tap off the access and repeat until all 4 pieces¬†are dredged.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootHeat a large non-stick pan over medium-high heat a 1/2 tablespoon of olive oil and a 1/2 tablespoon of unsalted butter. When good and hot, place chicken in pan. Leave chicken untouched for around 3 Р4 minutes to brown. Once browned, turn over and repeat on the other side. Set aside.

I cooked my chicken 2 pieces at a time so they wouldn’t be too crowded in the pan. If you have a really big pan, you can cook them all at once.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootWhile your chicken is cooking, chop your shallots and slice mushrooms. I used my new portable food processor for the shallots and bought pre-sliced shitake mushrooms so the only thing I really had to chop were the button mushrooms.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootOnce chicken is done, place on a plate and set aside. Add another 1/2 tablespoon of olive oil and another 1/2 tablespoon of unsalted butter. Add shallots and garlic to the pan. Saute for a couple of minutes until shallots are soft.

Add mushrooms next and sprinkle with a 1/4 teaspoon of sea salt. Saute for about 4 Р5 minutes until mushrooms are browning and soft, not mushy though.  Add the remaining tablespoon of arrowroot starch and stir for about a minute to thicken up the sauce.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootAdd marsala wine and cook it down for a minute, scraping any burnt bits off of the bottom of the pan. Add your bone broth and continue cooking until it thickens up a bit. About 2 or 3 minutes.

Return chicken to the pan and nestle the breasts in the mushrooms sauce, cover and reduce heat to a simmer. Cook for 3 minutes, flip breasts over and cook for another 3 minutes.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootYou can eat it ‘as-is’ or top some organic brown rice, quinoa, farro or zucchini ‘zoodles’.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootHubby’s review: He gave me the thumbs up and said “good chit babe”. Pretty legit review¬†<3 Enjoy.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowroot

Paleo Chicken Marsala
 
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Author:
Recipe type: Paleo, Gluten Free, Dairy Free
: Italian
Serves: 4
Ingredients
  • ***I ALWAYS RECOMMEND USING ORGANICS WHENEVER POSSIBLE***
  • 2 large chicken breasts
  • 8 ounces button mushrooms, sliced
  • 8 ounces shiitake mushrooms, sliced
  • ½ cup shallots, diced
  • ½ cup chicken bone broth (can substitute with regular chicken broth)
  • ½ cup + 1 Tablespoon arrowroot starch, separated
  • ⅓ cup marsala wine
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 1½ teaspoon minced garlic
  • ¼ teaspoon sea salt
  • pepper
Instructions
  1. Butterfly each chicken breast in half making a total of 4 pieces.
  2. Place pieces between 2 pieces of plastic wrap and pound to about ¼ inch thick.
  3. Salt/pepper each piece generously.
  4. Dredge each piece in arrowroot starch and shake off access.
  5. Heat ½ tablespoon of olive oil and unsalted butter in a large non-stick pan on medium/high.
  6. Place chicken in pan and leave untouched for about 3 - 4 minutes until browned. Turn over and repeat on the other side, set aside.
  7. Heat other ½ tablespoon of olive oil and unsalted butter.
  8. Saute garlic and shallots until shallots are softened. About 2 minutes.
  9. Add mushrooms next and sprinkle with a ¼ teaspoon of sea salt. Saute for about 4 - 5 minutes until mushrooms are browning and soft, not mushy though. Add the remaining tablespoon of arrowroot starch and stir for about a minute to thicken up the sauce.
  10. Add marsala wine and cook off for a minute, scraping the burnt bits from the bottom of the pan if any.
  11. Add bone broth and cook for 3 - 4 minutes.
  12. Return chicken to the pan and nestle the breasts in the mushrooms sauce, cover and reduce heat to a simmer. Cook for 3 minutes, flip breasts over and cook for another 3 minutes.
  13. Serve over brown rice, quinoa, farro or zucchini noodles or eat 'as-is'.

 

Savory and Creamy Coconut Curry Veggies

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper I have to tell you, I’m having a hard time writing this recipe because I can’t put this dish down. It is so delicious. The healthy stats on this dish are off the charts too.

This dish is so nutrient rich.¬†Check this out…it’s vegan, paleo (clean eating), dairy free, chickpeas, carrots, sweet potato, pumpkin, tomato, onion, cauliflower, red bell pepper, coconut milk, spices and water. It’s hoppin’ delicious! You say it can’t be? Oh, it be!

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

First, chop those veggies. That’s the hardest part. I used by mini food processor for the carrots.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

Heat the olive oil and add the onions. Saute for a few minutes, add garlic, saute for another minute. Then add your carrots, red bell pepper, sweet potato, tomato and cauliflower. Stir to combine and then partially cover pan and cook for 8 – 9 minutes, stirring occasionally. Partially covering the pot lets the veggies steam and soften better.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

Next, add chickpeas, pumpkin and¬†all of the spices. Combine thoroughly. Then finally add the coconut milk and water, combine with the veggie mixture. Bring to a boil then reduce to a simmer. Cover and cook for 20 – 25 minutes, stirring every 5 minutes. You’ll know it’s done¬†once all your veggies are cooked. The longer you let it simmer, the thicker it will get so go by your preference.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

I served mine with some cooked wheat berries. Eat it plain or top some quinoa or brown rice or any other ancient grain you prefer.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

Savory and Creamy Coconut Curry Veggies
 
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Author:
Recipe type: Vegan, Vegetarian, Dairy Free, Paleo
Serves: 6 - 8 servings
Ingredients
  • *I ALWAYS RECOMMEND USING ORGANIC INGREDIENTS WHENEVER POSSIBLE*
  • 2 tablespoon olive oil
  • 2 - 15 oz. cans garbanzo beans, rinse and drained
  • 1 - 14.5 oz. can diced tomato, drained
  • 1 - 15 oz. can pumpkin puree
  • 1 - 15 oz. can coconut milk (light or full-fat. I used full fat)
  • 1 cup water
  • 1 cup carrots, chopped
  • 1 cup cauliflower florets
  • 1 large onion, diced
  • 1 small/medium sweet potato, peeled and chopped roughly
  • 1 red bell pepper, chopped
  • 1 tsp minced garlic
  • 1 tablespoon curry powder
  • ¬Ĺ teaspoon ground ginger
  • ¬Ĺ teaspoon salt
  • ¬ľ teaspoon black pepper
  • ¬ľ teaspoon turmeric
  • ¬ľ teaspoon cinnamon
  • ‚Öõ teaspoon cayenne pepper
  • Optional: ¬Ĺ lime
Instructions
  1. Start out by chopping all your veggies ahead of time.
  2. Heat oil in a medium to large saucepan. Add onions and saute for 3 - 4 minutes until onion become soft.
  3. Add garlic, combine and saute for a minute.
  4. Add tomatoes, carrots, sweet potato, cauliflower, red bell pepper, stir to combine and let cook partially covered with lid for 8 - 9 minutes, stirring occasionally. Partially covering the veggie mixture allows the veggies to steam lightly.
  5. Add chickpeas, pumpkin, curry, ginger, salt, pepper, turmeric, cinnamon and cayenne pepper. Stir everything to combine well.
  6. Add coconut milk and water to the mixture, stir well.
  7. Bring to a boil then reduce to a simmer and cook for 20 - 25 minutes depending on how thick you like it. Make sure to stir every at least every 5 minutes.
  8. Serve with a ½ lime to squeeze onto the dish if desired.
  9. You can eat this amazing dish just as it or top some quinoa, wheat berries or farro. I had mine over some nice chewy wheat berries.

 

Lemon Dill Salmon – Fast and Easy

lemon dill salmon garlic clean eating paleo protein fish wild pescatarian

LEMON DILL SALMON – FAST & EASY

Truth be told, i’m not a big fan of salmon. You will never find me ordering it at a restaurant but…I cannot resist THIS salmon recipe. When I eat this, I literally say ‘yum’ out loud and gobble it down fast. I especially like how fast this cooks up, under 25¬†minutes from preparation to plate. So thanks to this recipe, I am a salmon convert.

I also prefer wild caught salmon so that I’m eating the healthiest version salmon. I do not purchase farm raised fish of any kind because of the gmo pellets they are fed to artificially bulk up the fish. And since I primarily stick with organics, it just makes sense for me and my health preferences. But, that being said, this recipe will work with farm raised or wild caught.

lemon dill salmon garlic clean eating paleo protein fish wild pescatarian

Fast and Easy Lemon Dill Salmon
 
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Author:
: Seafood, Paleo, Protein
Serves: 4 servings
Ingredients
  • 4 salmon (fresh or thawed) fillets
  • 3 Tbl grass fed butter (I use kerrygold)
  • 1 tsp chopped fresh dill
  • 1 tsp minced garlic
  • ½ tsp salt (I personally use pink himalayan)
  • ½ tsp black or white pepper
  • zest from 1 lemon (then use the remaining lemon for slices)
Instructions
  1. Preheat oven to 400.
  2. Line a baking pan or dish with parchment paper.
  3. In a small bowl, combine butter, dill, garlic, salt/pepper and lemon zest.
  4. Microwave thoroughly until melted but be careful not to burn the butter. About 25 seconds.
  5. Using a pastry brush, brush melted mixture generously onto each fillet. Place a lemon slice on top of each fillet at the fattest part.
  6. Bake for 10 - 15 minutes on the middle or top rack. I checked mine at 10, using a fork to check for flakiness and decided it needed another 2½ minutes because I like my salmon on the firmer side. Whatever your preference, check it at 10 minutes and go from there.
  7. Serve.

 

Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry

Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry
pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoli

So there I was at Costco¬†one¬†weekend enjoying an interesting people watching episode when I found myself standing next to the PB2. I had heard about PB2 but wasn’t really sure what it was. So, being that I was in Costco, I threw it in my cart because I knew I needed it. I just didn’t know for what yet.

Later that night I was cruising Pinterest for what to do with PB2. I found a zillion recipes. I feel like I’ve been missing out on so many yummy things because of all the fat in regular peanut butter. So I wasted no time in picking a recipe.

If you don’t know about PB2, its a powdered peanut powder. Think, powdered peanut butter. 85% of the fat and oil is removed making it only 45 calories a serving compared to peanut butters 165 calories. It also has 1.5 grams of fat (no saturated fat) compared to peanut butters 16 grams of fat! That’s huge.¬†

I love a creamy peanut sauce with my Thai food so I found this recipe, tweaked a couple of things, made it and LOVED IT. No more shying away from Thai peanut recipes because of all the fat in peanut butter!!

Chop those veggies!

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliSaute those veggies!

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliWhip up the sauce! So easy.

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliCombine shrimp with cooked veggies then add sauce. That’s it.

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliEnjoy!

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoli

5.0 from 1 reviews
Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry
 
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Author:
Recipe type: Protein, Low Carb, Pescetarian
Serves: 4
Ingredients
  • SHRIMP:
  • 12 ounce bag frozen cooked shrimp
  • 1 red bell pepper, sliced into matchsticks
  • 1 orange or yellow bell pepper, sliced into matchsticks
  • 1 onion, sliced
  • 2 large carrots, shaved
  • 2 cups broccoli florets
  • 2 Tbsp coconut oil
  • *Optional: 1 tsp red pepper flakes or more if you really like your eats hot hot hot
  • SAUCE:
  • 4 Tbsp rice vinegar
  • 1 Tbsp sriracha (more if you like it really spicy)
  • 4 Tbsp coconut aminos
  • 5 Tbsp pb2 (powdered peanut butter). Can add ½ Tbsp at a time if needed for thickening up the sauce.
  • **Serving suggestion: Top some sprouted brown rice, quinoa, brown rice pasta or shredded cabbage.
Instructions
  1. Heat coconut oil on medium heat and add your sliced bell pepper, onion, carrots and broccoli. Saute, stirring occasionally.
  2. While your veggies are sauteing, prepare your sauce.
  3. In a small bowl mix coconut aminos, rice wine vinegar, PB2 and sriracha. If you feel you would like the sauce thicker, add a ½ Tbsp of PB2 at a time until thick enough for your taste.
  4. Once veggies are almost fully cooked, add shrimp and cook for about 2 minutes.
  5. Once the shrimp has cooked for about 2 minutes, add the sauce and continue cooking another minute or so.
  6. Eat it as is or top some sprouted brown rice, quinoa, brown rice pasta or shredded cabbage.