Tag Archives: greens

Coconut Shrimp Cakes with Creamy Avocado Dressing

Coconut Shrimp Cakes with Creamy Avocado Dressing

shrimp shellfish paleo coconut avocado cake onion protein

A little twist on the typical crab cake. I had a pound of frozen shrimp in the freezer and went on a search for a paleo, gluten-free shrimp recipe. I stumbled on this one and followed it to a “t”.

shrimp shellfish paleo coconut avocado cake onion protein

The only tweak I did make from the original recipe was pairing the shrimp cakes with this tasty, creamy avocado dressing. it was simple to whip up and really light and creamy.

shrimp paleo coconut avocado cake onion protein shellfish

I topped some mixed greens with the shrimp cakes, added a dollop of creamy avocado dressing, a squirt of lemon and sprinkled the green onions on the top. Delectable.

This recipe can easily be made gluten-free by using gluten-free sriracha.

{ I always use organics whenever available }

Shrimp Cakes with Creamy Avocado Dressing
 
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Author:
Recipe type: Paleo, Gluten-Free
Serves: 4
Ingredients
  • SHRIMP CAKES:
  • 1 pound cooked shrimp (shelled, cleaned, tails cut off)
  • 1 cup dried, unsweetened coconut, divided (⅔ cup, ⅓ cup)
  • 2 diced green onions (keep the white part and the green part separate)
  • 1 teaspoon Dijon mustard
  • 1 egg
  • Squirt of sriracha
  • Zest from 1 lemon
  • 1 lemon wedged
  • A generous pinch of salt and pepper
  • 3 -5 Tablespoons coconut oil for cooking
  • DRESSING:
  • 1 avocado
  • 2 teaspoons wasabi paste
  • ⅓ cup Water
  • 1 Tablespoon Coconut Aminos (can sub with soy sauce)
  • 1 Tablespoon red pepper infused rice vinegar
  • Dash of Sea Salt
Instructions
  1. Put cooked shrimp in food processor and pulse until shrimp is the finely chopped, almost paste-like.
  2. In a medium bowl combine shrimp, ⅔ cup shredded coconut, white parts of green onions, dijon mustard, egg, sriracha, lemon zest, salt/pepper. Combine with a fork until all ingredients are well blended.
  3. Place ⅓ cup of the remaining coconut in a separate small bowl.
  4. Heat 3 tablespoons coconut oil on medium/low. To test oil, drizzle a drop of water in the pan and see if it pops. If it does, your oil is ready.
  5. Form about 2 - 3 tablespoons of shrimp mixture into a flat patty, about a ½ inch thick.
  6. Sprinkle one side of the patty with shredded coconut (press it into the patty), turn it over and do the same on the other side.
  7. Place patty in heated oil. Cook about 3 - 4 minutes each side until nicely browned.
  8. Repeat until all patties have been cooked. You may have to do 2 rounds as all the patties may not fit in your pan at one time.
  9. Place cooked patties on a plate lined with a couple of paper towels to soak up excess oil.
  10. DRESSING:
  11. Place all ingredients for dressing in a food processor and blend thoroughly.
  12. SERVING SUGGESTION:
  13. Top some mixed greens with shrimp cakes, a dollop of avocado dressing, a squirt of lemon and a sprinkle of green onions.
  14. Enjoy!

 

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Kale Chips Baked – Easy and “Cheesy”

I love me some kale!  I use it soups, salads and snacks.  I even included them in my Top 7 Favorite Snacks post a while back. I used to purchase my kale chips from the store but I eat them so fast that I would need a cart full and a lot of money to keep me in healthy snack heaven.

Do you know how awesome kale is?  One of my all time favorite blogs MindBodyGreen wrote about kale.  I encourage you to read it. You won’t believe how incredible this leafy vegetable really is.

Here is a basic list of the benefits that I found here:

1. Detox and weight loss: One cup of kale has 36 calories and zero fat. It also contains 5 grams of fiber, lowering cholesterol, and aiding in digestion and elimination.

2. Chock full of Vitamin C: (200% of the recommended daily allowance (RDA)), which increases metabolism, supports the immune system, promotes healthy blood sugar levels, relieves stiff joints, and maintains healthy cartilage.

3. Kale is great source of iron for vegans and vegetarians: Containing more iron than beef. Iron is necessary for hemoglobin formation, oxygenating the blood, cell growth, muscle function, and proper liver function

4. Kale contains Omega-3 and Omega-6 fatty acids:  Providing health benefits for skin. Fatty acids are also great anti-inflammatory component, fighting arthritis, autoimmune disorders, and asthma.

5. Packed with vitamin A: (180% of the RDA), Kale helps strengthen eyes, nourish the skin, and prevent lung and oral cancers.

Now that we’ve had our lesson in kale.  Here is how I make mine.  It was difficult not to eat it all before I had the chance to take pictures.

Kale Chips Baked – Easy and Cheesy

braggs nutritional yeast vegetarian gluten free nutritious dairy-free b-vitamins

To create the “cheesy” flavor I used Bragg Nutritional Yeast Seasoning.

This stuff is an amazing seasoning.  It is nutritious, vegetarian, gluten-free, salt-free, sugar-free and is full of B-Vitamins.

It wasn’t easy to find though.  I know now that Whole Foods sells it in the bulk section but before I learned that, I found it at my local Vitamin Shoppe.  Go figure.  I felt like I won the lottery when I finally found it.

If you can’t find it locally, you can purchase it on-line here.

kale chips yeast vegetable iron fiber nutritious

kale chips www.theorganicrabbit.com

Kale Chips Baked - Easy and Cheesy
 
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Kale chips are a super nutritious snack that will not stay in your house very long. They are delicious and addicting. Don't say I didn't warn you.
Author:
Recipe type: Snack
: Vegetarian
Serves: 1
Ingredients
  • 1 bunch of organic kale
  • Nutritional Yeast
  • Olive Oil or Coconut Oil
  • Salt
Instructions
  1. Preheat oven to 200 degrees
  2. Prepare the kale. Separate the curly leaves from the thick stem that runs up the middle of each kale leaf. Keep the curly pieces as large as you can because they do shrink up in the oven.
  3. Next, rinse each leaf and pat dry with paper towels.Try to get as dry as you possible can. I lay my rinsed kale out on paper towels for a little bit then cover with another paper towel and pat dry.
  4. In a large bowl put about half of the rinsed and dried kale and drizzle with a little oil of your choice. Start with a little because it goes a long way. You can always add a smidge more if you need it.
  5. Massage the oil into each leaf. It goes pretty quick as raw kale is pretty hearty.
  6. After massaging leaves with oil, sprinkle about a ¼ teaspoon of salt and about a tablespoon of yeast. Toss so that all the leaves get some salt and yeast.
  7. Place kale leaves on a parchment paper covered baking sheet and sprinkle lightly with more yeast if you want.
  8. Bake for 25 minutes then remove from oven, turn leaves over and rotate pan.
  9. Bake for another 25 minutes
  10. Transfer to a container of your choice.
  11. Repeat process until you have baked the whole bunch. I'm guessing that your first batch will almost be gone by the time the second batch is done baking.
  12. Because I go through these so fast, I make 2 bunches at a time, usually on a day that I'm home bound since they take a little time.

 

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