Not only is this dish fast and easy but its DELICIOUS. Things that don’t normally go together.
Besides that, its delicious and SKINNY 🙂 Chock full of veggies and loads of protein from the 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.
Just combine the sauce ingredients while your shrimp is sizzling up in the coconut oil and set aside.
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.
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.
But you could use regular rice if you wanted, that’s up to you. Either way, you will LOVE this dish.
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!
Saute those veggies!
Whip up the sauce! So easy.
Combine shrimp with cooked veggies then add sauce. That’s it.
Once again I am posting from beautiful South Dakota while sitting in a Perkins because they seem to have the best wifi connection in town. Yesterday we did a 10K hike (3.5 miles each way) to the top of Harney Peak in Custer State Park.
I was overcome with gratitude that my husband and I were able to do this challenging 5 hour hike because 100 pounds ago, it may have killed me. So when people ask “why would you want to hike to the top of a mountain?”, my response now is always, “because I can”.
While vacation is always great, I do miss home cooking and creating healthy recipes. Eating out can be challenging, especially in an area that doesn’t really make organic, preservative free meals a priority. That being said, try cooking this Sweet and Spicy Coconut Mango Chicken in my honor while I’m out West.
This recipe is so easy and simple. Very few ingredients and full of protein and flavor. Seriously, anybody can make this. You cannot screw it up. That might be going too far because I’ve been known to mess up the simplest of things but you know what I mean.
While this was cooking in the slow cooker, my house smelled like Hawaii. We rent homes when we vacation there so we can cook our food and play like we live there so using mango and coconut in anything automatically brings my senses back there.
You can also serve this as a chunky stew or top some cauliflower rice with it. I do recommend the topping of sweetened coconut flakes, it really adds a lot to the flavor.
Baked Spicy Jicama Fries – Better Than French Fries
What the mutha-love is JICAMA? Pronounced “HEE-kah-ma”. Apparently I have been blind to this vegetable. Here is few jicama facts I learned:
Technically a legume, grows on vines
Texture resembles potato, turnips and water chestnuts
Low in calories and carbs
Great for diabetic menus because it ranks low on the glycemic index
Lots of fiber. Not just any fiber – jicama’s fiber is infused with oligofructose inulin, which has zero calories and doesn’t metabolize in the body into sugar the way potatoes do.
Promotes good bacteria in the gut
Excellent source of vitamin C
Healthy amounts of potassium
Contains important vitamins like folates, riboflavin, pyridoxine, pantothenic acid, and thiamin, and the minerals magnesium, copper, iron, and manganese.
When purchasing, choose one that is firm with no soft spots or splits.
The skin is not edible so use a knife to cut away the skin and the tough fibrous outer layer.
Ok now that we know the A – Z ‘s of jicama we can get down to the most important piece of information – no-guilt fries and I can use my beloved ketchup!
I HEART KETCHUP SOOOO MUCH
Eating healthy can have it’s sacrifices but there ARE alternatives. Use jicama instead of potatoes and you have healthy french fries. And a reason to use that red sweet nectar called ketchup 🙂
You can use whatever spice suits your taste too. I love a seasoned fry with heat but you could try lime juice and paprika OR a little salt and pepper OR even try some cinnamon and coconut palm sugar and use organic maple syrup as your condiment for dipping. Just coat your “fries” in melted coconut oil first so that your flavoring sticks.
Baked Spicy Jicama Fries - Better Than French Fries
When I found this recipe at Stupid Easy Paleo, I had to make them. I could eat wings every day but don’t because they are usually so breaded and fatty that I can’t justify it. I have never made them myself but that’s all about to change. This recipe is going to get a LOT of air time! It was well worth the steps. These rock!
There are several reasons why I love this recipe. It’s paleo, gluten-free, full of orange/ginger flavor and have a nice spicy kick. I love a spicy kick! Really tasty.
You can control the amount of spice. I used a large (about 5 inches long) jalapeno, removed the pith and seeds, diced it small and it provided a medium/hot heat. If you want a LOT of heat, leave the pith and seeds in when dicing. If you want a very mild heat, use a small pepper (about 3 inches long or smaller) and remove pith and seeds.
I’m sure this won’t be my first wing recipe, especially with grilling season coming. I can’t wait for grilling season! Chow.
1½ tablespoons coconut aminos (can sub with soy sauce)
1 serrano pepper or a medium jalapeno pepper, diced very small (optional)
¼ teaspoon sea salt
1 teaspoon grated fresh ginger (a thumb-sized piece of fresh ginger will work)
Preheat oven to 375.
Line a baking sheet with foil or parchment paper. The wings won't stick as much to the parchment paper but either one works.
Prepare the orange: remove the orange zest with a grater or zester and once removed, juice the orange. You will be using the zest and the juice in the recipe.
In a small saucepan combine the apple cider vinegar, zest from orange, juice from orange, raw honey, diced pepper, sea salt, coconut aminos and teaspoon of grated fresh ginger. Simmer on medium/low to thicken up the mixture. It should take around 10 minutes.
While the glaze is simmering, heat a large skillet on medium/high, heat the coconut oil and brown the chicken wings on both sides. About 5 minutes each side should do it.
Once the wings are done, remove from oil with a slotted spoon and place on paper towels to soak up some of the oil.
In a large bowl combine the wings and glaze mixture. Cover wings with glaze.
With a slotted spoon, transfer the glaze covered wings to your baking sheet.
Bake for 15 minutes, turn over and baste with more glaze.
Bake for another 15 minutes.
**For safety sake, throw away any leftover glaze as it has come into contact with raw chicken**