Simple Palmini with Shrimp, Tomatoes, Spinach, and Basil

PREP TIME: 10 MINS

COOK TIME: 10 MINS

TOTAL TIME: 20 MINS

INGREDIENTS (Double ingredients for 2 portions)

1 clove garlic crushed

2-4 tbsp olive oil

1 package of hearts of palm linguini (shop my Amazon store for the brands I use)

1 handful of organic plum or grape tomatoes

2 cups organic spinach

1/2 cups fresh basil

1/2 pound of WILD gulf shrimp

Salt, pepper, parmesan cheese to taste (all optional)

Lemon squeeze for serving (optional)

DIRECTIONS

1. Heat 2 separate pans and split olive oil and garlic and sauté until fragrant

2. Sauté shrimp in one pan until cooked through, and spinach, tomatoes, and basil in the other pan

3. While these are cooking remove hearts of palm linguini from packaging and simply strain, rinse, and drain

4. Add Palmini to the veggie pot and stir to combine. Add shrimp last and anymore salt, pepper, seasoning to taste.

5. Remove from heat and sprinkle with freshly grated parmesan. Optional lemon squeeze.

Cheesy Scrambled Eggs with Spinach

PREP TIME: 2 MINS

COOK TIME: 8 MINS

TOTAL TIME: 10 MINS

INGREDIENTS

1 tbsp grass fed butter or olive oil

2-3 pasture raised organic eggs

3/4 cup of fresh organic spinach chopped

1/4 cup of organic cheddar cheese

1-2 slices of Food for Life Ezekiel sprouted grain bread

Salt and chili flakes to taste

DIRECTIONS

1. Heat butter or olive oil in a pan until warmed and add spinach, sauté until wilted

2. Scramble eggs in a bowl and add to pan on a very low heat

3. Start to scramble and add in cheddar cheese throughout, continue to stir slowly on low heat adding salt and chili flakes evenly until eggs are fully cooked

4. Toast bread until golden brown

5. Serve with some fresh berries or a side salad!

Paleo Sweet Potato Pancakes

PREP TIME: 10 MINS

COOK TIME: 10 MINS

INGREDIENTS

1 medium cooked sweet potato

½ cup almond flour

1tsp baking powder

2 organic eggs

1 tsp vanilla

¾ teaspoon pumpkin pie spice

pinch of salt

1 tbsp coconut oil

DIRECTIONS

1. Mix all ingredients together except coconut oil.

2. In a pan heat coconut oil over medium-low heat.

3. Drop spoonful of sweet potato mixture and cook for 3-5 minutes on each side or until golden brown.

Air Fryer Shrimp with Easy Dipping Sauce

PREP TIME: 10 MINS

COOK TIME: 10 MINS

TOTAL TIME: 20 MINS

INGREDIENTS

2 pounds jumbo cooked shrimp, peeled and deveined

4 cloves garlic, minced

2/3 cup Parmesan cheese, grated

1 teaspoon pepper

1/2 teaspoon oregano

1 teaspoon basil

1 teaspoon onion powder

2 tablespoons olive oil

Lemon, quartered

For the Sauce (combine all ingredients, cover and refrigerate 30 minutes before serving):

1/2 cup plain Greek yogurt (I use Siggis 0%)

1 teaspoon Dijon mustard

Pinch kosher salt

Pinch black pepper

Pinch dried dill or fresh dill

1 tablespoon finely diced dill pickles

1 tablespoon finely diced capers

DIRECTIONS

1.In a large bowl, combine garlic, parmesan cheese, pepper, oregano, basil, onion powder and olive oil.

2. Gently toss shrimp in mixture until evenly-coated.

3. Spray air fryer basket with non-stick spray and place shrimp in basket.

4. Cook at 350 degrees for 8-10 minutes or until seasoning on shrimp is browned.

5. Optional squeeze of lemon over the shrimp before serving!

Egg Drop Veggie Soup

PREP TIME: 5 MINS

COOK TIME: 10 MINS

TOTAL TIME: 15 MINS

INGREDIENTS

1 large container of low sodium chicken or veggie broth

2 cups spinach, kale, or collard greens (or mix)

1/2 cup chopped scallions

1 cup chopped shiitake mushrooms

2 eggs (or egg whites)

Salt, pepper, and chili flakes to taste

Lemon Squeeze (optional)

DIRECTIONS

1. Bring entire box of broth to a boil then lower heat

2. Add in all veggies and seasonings until combined

3. Crack eggs directly into broth and ribbon throughout

4. Add seasonings and serve with option lemon squeeze!

Gluten-Free Spaghetti with Sautéed Shrimp

PREP TIME: 10 MINS

COOK TIME: 10 MINS

TOTAL TIME: 20 MINS

INGREDIENTS (one serving)

3 tbsp olive oil

2 cloves garlic crushed

1- 1/2 cup cooked gluten free spaghetti (here I used Banza chickpea pasta)

1/2 pound of wild shrimp cleaned deveined

few sprigs of parsley chopped

1 tbsp of fresh grated Parmesan

Salt and chili flakes to taste

Lemon squeeze for serving (optional)

DIRECTIONS

1. Boil water and cook pasta according to package (usually about 9 minutes)

2. Heat one tbsp of olive oil in a pan, add shrimp and cook until pink, set aside

3. Bring remaining olive oil to a low heat, add garlic, shrimp, parsley, salt, chili flakes and incorporate until all combined

4. Sprinkle Parmesan and some added parsley as garnish

6. Serve with a side salad or side of sautéed greens!

Vegan "Cream" of Cauliflower Soup

PREP TIME: 5 MINS

COOK TIME: 20 MINS

TOTAL TIME: 25 MINS

INGREDIENTS

1 medium yellow onion, roughly chopped

2-3 cloves garlic, crushed

4-5 sprigs of fresh thyme

4 tbs of olive oil

1 large head of organic cauliflower

1 (32oz) box of organic low sodium

Chicken broth (veggie if you want vegan)

1 large bunch of organic lacinato kale or collard greens, chopped

1 (8oz) package of baby bella mushrooms

Salt and pepper to taste

1/2 lemon (optional for serving)

DIRECTIONS

1. Sauté onions, garlic, and thyme in 3 tbs olive oil until onions are translucent.

2. Add cauliflower to incorporate and sauté until slightly brown.

3. Add broth, salt, pepper.

4. Cover, bring to a boil then simmer for 10-15 minutes or until cauliflower is soft.

5. While cauliflower is simmering in another pan add the last tbs of olive oil, sauté kale and mushrooms until soft.

6. Transfer all ingredients from cauliflower pan into blender and blend until smooth.

7. Transfer puree back to pan and add in chopped greens and mushrooms, simmer for 5 more minutes.

8. Serve with some more fresh thyme and optional lemon squeeze!

Spicy Chicken Lettuce Wraps

PREP TIME: 10 MINS

COOK TIME: 10 MINS

TOTAL TIME: 20 MINS

INGREDIENTS

1 lb ground chicken

1 tbs peanut oil

1/2 onion minced

1 cup red or green pepper diced

1 (8 oz) can water chestnuts drained and minced

Bibb lettuce for serving, optional

Crushed peanuts for garnish

For the Sauce:

2 tbs tamari

2 tbs sesame oil

2 tbs rice vinegar

1.5 tbs peanut butter

2 tbs maple syrup

2-4 tsp sweet chili sauce (depends how spicy you like it!)

1/2 tsp garlic powder

1/4 tsp powdered ginger

DIRECTIONS

1. Whisk together sauce ingredients until well combined.

2. Heat 2 tbs peanut oil in a frying pan. Once hot, add ground chicken.

3. Cook until some pieces are starting to brown.

4. Add onion and cook for 5 minutes or until the onion is translucent.

5. Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.

6. Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.

7. Serve in lettuce leaves and crushed peanuts!