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Grilled Shrimp with Avocado Corn Cocktail

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ingredients

  • 16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
  • 1 tablespoon ancho chile powder
  • 1 1/2 teaspoons garlic salt
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

preparation

1. Rinse the shrimp under cold running water, then blot them dry with paper towels.

2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.

3. Cook the shrimp, following the instructions below for any of the grills, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.

4. Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.

CONTACT GRILL:
Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the marinated shrimp on the hot grill, then close the lid. The shrimp will be done after cooking 1 to 3 minutes.

GRILL PAN:
Place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side.

BUILT-IN GRILL:
Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.

FREESTANDING GRILL:
Preheat the grill to high; there’s no need to oil the grate. Place the marinated shrimp on the hot grill. They will be done after cooking 2 to 4 minutes per side.

FIREPLACE GRILL:
Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.

tips:

•The traditional way to devein shrimp is to make a V-shaped cut that runs the length of the back. The advantage of this method is that the shrimp opens up like a butterfly as it grills. A quicker way to devein is to insert the tine of a fork in the back of a shrimp about 1/4 inch deep to snag the vein, then slowly and gently pull it out.

•For a striking presentation, spoon the salsa into oversize martini glasses and drape the shrimp over the side of the glass.

Read More http://www.epicurious.com/recipes/food/views/Chile-Rubbed-Shrimp-with-Avocado-Corn-Cocktail-231540#ixzz2Y3CyhfyX


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Stuffed Mexican Portobellos

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Ingredients
  • •2 portobello mushrooms, stems cut
  • •2 large eggs
  • •1 TBSP olive oil
  • •fresh dill, rosemary and basil, chopped
  • •salt and pepper to taste
Instructions
  1. Drizzle olive oil on portobellos and season.
  2. Place them on a greased baking sheet.
  3. Sprinkle the herbs on top.
  4. Crack open the eggs and carefully put one inside each mushroom
  5. Bake for 10-12 minutes at 300° F (150 C)

Thanks to: http://whatscookingmexico.com/2011/07/21/stuffed-portobellos-breakfast/#sthash.I7qTXLhC.dpbs


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Paleo Mayonnaise, Sour Cream, & Ranch Dressing

 

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Paleo Mayonnaise

Ingredients:

  • egg yolks – 2
  • Dijon mustard – 1/2 tsp
  • freshly squeezed lemon juice – 3 tsp
  • extra light tasting olive oil – 1 cup
  • sea salt – to taste
  • freshly ground black pepper – to taste

Preparation:

  1. In the bowl of a food processor, add egg yolks, mustard, and 1 tsp of lemon juice. Process until smooth.
  2. With processor running, VERY slowly add olive oil through the feed chute until you form an emulsion. If you pour the oil too quickly, it will separate and you will probably have to start over.
  3. Continue to add the oil until the mixture thickens.
  4. Add the remaining lemon juice and pulse to combine.
  5. Add salt and pepper to taste.

 

 

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Paleo Sour Cream

Ingredients:

  • paleo mayonnaise – 1/2 cup
  • unsweetened full-fat coconut milk – 1/2 cup
  • apple cider vinegar – 1/2 tsp
  • garlic cloves – 2, finely minced

Preparation:

  1. Combine all ingredients in a medium bowl and whisk to thoroughly combine.
  2. Refrigerate for 30 minutes or longer to thicken.
  3. Use as you would traditional sour cream.

 

 

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Paleo Ranch Dressing

Ingredients:

  • paleo mayonnaise – 1 cup
  • unsweetened full-fat coconut milk – 1 cup
  • fresh dill – 2 Tbsp, finely minced
  • garlic cloves – 1-2, smashed and ground to a paste with a little sea salt
  • apple cider vinegar – 1 tsp
  • sea salt – to taste
  • freshly ground black pepper – to taste

Preparation:

  1. Combine mayonnaise, coconut milk, and vinegar in a medium bowl, stirring with a whisk to combine.
  2. Add dill and garlic and whisk to combine.
  3. Season with salt and pepper.

 

Thanks to: http://paleotable.com


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Smoky Mexican Tortilla-less Soup

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grain-free • gluten-free • dairy-free • nut-free • seed-free • egg-free • sugar-free

PREP TIME: 25 minutes
COOKING TIME: 45 minutes
YIELD: 4 large servings
NUTRITION INFO: coming soon!

ingredients:

  • 2 Tbsp coconut oil or bacon fat
  • 1 small onion, finely diced (~1/2 cup)
  • 1 red bell pepper, finely diced (~1/2 cup)
  • 2 carrots, finely diced (~1/2 cup)
  • 2 stalks of celery, finely diced  (~1/2 cup)
  • 1 poblano pepper, roasted and diced (see side note below)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper – or more to taste
  • 2 tsp cumin
  • 2 tsp corriander
  • 1/2 tsp chipotle powder
  • 7oz tomato paste
  • 32 oz home made broth (chicken or beef)
  • 8oz chicken, cooked and shredded (can be cooked fresh or leftover from a whole roasted chicken, etc.)
  • optional: 1/4 c cilantro, chopped – for garnish
  • optional: avocado slices – for garnish

preparation:

  • In a large soup pot, melt the coconut oil and allow the diced onion to cook until it becomes translucent and the edges begin to brown. Add the diced bell pepper, carrots, celery, and roasted poblano pepper – season with sea salt and black pepper to taste, then add the cumin, corriander, and chipotle powder and stir until well combined. Allow to cook for a few more minutes.
  • Next, add the tomato paste and bone broth – stir to incorporate. Simmer for 20 minutes or until the flavors are well combined.
  • When the soup is nearly complete, add the cooked chicken to the pot just to heat it all the way through.
  • Serve garnished with fresh chopped cilantro and avocado slices.

change it up:

  • Use cooked, shredded beef and beef broth instead of chicken.
  • Use different kinds of bell peppers, or add a spicy hot pepper or roasted jalapeño if you like it hotter.

side note:

  • To roast the poblano pepper simply place the whole pepper over a low, open gas flame directly on the grate, turning regularly with tongs until the skin is blackened on all sides. Set the pepper aside in a bowl and cover it for a few minutes before gently removing the blackened skin with your hands. If the pepper is still very hot to touch, you may run it under some warm water while you remove the blackened skin, but this may weaken the flavor of the pepper slightly, so waiting for it to cool just enough to be able to handle it is ideal. Use the seeds if you like, poblanos aren’t known for being super hot.

Yes, you can enjoy this recipe while on the The 21-Day Sugar Detox !

 

Thanks to: http://balancedbites.com/2013/02/easy-recipe-smoky-mexican-tortilla-less-soup.html


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Tosca’s Keep-It-Tight Tilapia

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YIELD: 4 servings
PREPARATION TIME: 5 minutes
COOKING TIME: 10 minutes


Satisfy your taste buds and set your metabolism on fire with this delicious recipe! Cayenne, ginger and mustard are three ingredients that help you burn fat just by eating them!

Ingredients

• ¼ cup / 60 ml extra virgin olive oil
• 3 cloves garlic, minced or pressed
• 1 tsp / 5 ml paprika
• 1 tsp / 5 ml ginger
• 1 tsp / 5 ml fresh ground black pepper
• 1 tsp / 5 ml dried mustard
• 1 tsp / 5 ml oregano
• 1 tsp / 5 ml chili powder
• 1 pinch cayenne pepper
• 4 tilapia filets, thawed

Preparation

  1. Preheat oven to 400ºF/ 205ºC. Line your baking sheet with parchment paper.
  2. In a medium-sized bowl combine olive oil, garlic and seasonings.
  3. Dip each filet into the seasoning and place it on the baking sheet.
  4. Pour any remaining seasoning over the filets on the sheet and place the baking sheet in the oven.
  5. Bake for 10 minutes.

Nutritional Value per Filet:

Calories: 183.25

Calories from Fat: 78.5
Total Fat: 9 g
Saturated Fat: 1.7 g
Total Carbs: 2.6 g
Fiber: 1 g
Protein: 23 g
Sodium: 153 mg
Cholesterol: 57 mg Sugar: 0.2 g

Thanks to: http://www.eatcleandiet.com/food_and_recipes/clean_recipe/tosca%E2%80%99s_keep-it-tight_tilapia.aspx#.UZw4kLWkqj8

 


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Beef Taco Plate

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Beef Taco Plate

Cooked ground beef mixed with taco seasoning (recipe below) and topped with poached egg, sliced avocado or guac, and fresh salsa:

Taco Seasoning Ingredients
  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1½ teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
Instructions
  1. Make 3 or 4 times this recipe and store it in a glass jar. Just add a tablespoon or two to a pound of cooked ground beef with a little water.

Thanks to: http://www.eatingforidiots.com/beef-taco-plate/


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Paleo Celery Seed Salad Dressing

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Paleo Celery Seed Salad Dressing

Prep time: 10 mins — Cook time: 0 mins — Servings: 4

Ingredients:
– 1/2 cup extra virgin olive oil
– 2 Tbsp. balsamic vinegar
– 1 tsp. apple cider vinegar
– 1/2 small onion, peeled and quartered
– 1 Tbsp. raw honey
– 1/4 tsp. celery seed
– Dash garlic powder
– Sea salt (to taste)
– Ground black pepper (to taste)

Equipment:
– Measuring spoons
– Measuring cups
– Food processor or blender

Directions:
1. Combine all ingredients in food processor or blender and blend until smooth. Add sea salt and ground black pepper to taste.
2. Store in the refrigerator until ready to serve.

Thanks to: http://www.paleocupboard.com/celery-seed-salad-dressing.html