1 large zucchini (1 per person)
Grape, cherry or mini heirloom tomatoes, halved
Zest of one meyer lemon or regular lemon
Pea shoots (optional)
Jalapeno, thinly sliced and seeds removed (optional)
1 medium avocado
1 cucumber, peeled and sliced thick
1 meyer lemon or regular lemon, juice of
2 garlic cloves
1/4 tsp white pepper or black pepper to taste
Salt to taste
A few large leaves of basil (optional)
Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.
For the puree, place all ingredients into a food processor/blender and process until creamy. Taste for flavor adding anything extra you might like.
Toss zucchini pasta with avocado-cucumber puree and a handful of arugula. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.
Thanks to: Dr. Oz & Julie West
- 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
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.
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.
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.
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.
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.
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.
•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
(Makes 24 pieces)
12 eggs, hard-boiled and peeled
2 ripe avocados
1 garlic clove, crushed
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon mustard (optional)
6 pieces of bacon
Cook bacon in a pan on medium heat until crisp. Drain on paper towel and set aside. Cut each hard boiled egg in half and carefully remove the yolks.
In a mixing bowl, mash 6 full yolks with the avocado, garlic, olive oil, paprika, lemon juice and mustard. don’t use all of the yolks because the avocado will make it rich enough. It should be a creamy consistency after you fully mix the ingredients. Take your cooled bacon and finely chop into small pieces and add to mixture. Stir together.
Spoon each egg half with mixture. Sprinkle paprika on each egg.
Thanks to: http://crossfitnarrewarren.com.au/avocado-deviled-eggs-bacon-bacon/
This simple recipe is easy to make and incredibly refreshing on a hot summer day.
- 2 cups orange juice
- 1/2 cup canned coconut milk
- 2 TBSP honey
- 1 TBSP vanilla
- Ice cubes (as many or few as you like. A few will give you a thin drink; a lot will give you an icy/slushy drink)
- Add all ingredients to blender.
- Blend until smooth.
Makes 4 cups.
Thanks to: http://paleomagonline.com/orange-manius/
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!
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
- 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.
- 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