makes 8 servings
WHAT YOU NEED:
For the Shrimp:
• sesame oil; to spray
• 2 eggs
• 1½ cups cassava flour
• 1 LB shrimp; tails removed
For the Sauce:
- 2-3 dashes of Sriracha sauce
- 2 TB paleo mayo
- 4 scallions, chopped – to top
MAKE THE SHRIMP: whisk the eggs in a small bowl, then place the flour in another. Dip the shrimp into the egg, then coat with the flour, + place on the lined air fry sheet. Spray liberally with cooking oil on both sides.
(check out why I love this Cuisinart!)
TO FRY: Place into the air-fryer, set to 350 degrees + desired crispiness, + cook on side one, repeat on side 2. Roughly 6-8 minutes/side.
FOR THE SAUCE: simply mix together the Sriracha and mayo, then drizzle it on the shrimp + add the scallions.
Make the sauce first + then build a bowl with a grain-based or grain-free noodle, lean protein, + extra veggies!
It’s all about the sauce!
For Ashley’s Nut-Free Pad Thai Sauce:
- 1/8 cup lime juice, fresh
- 3 TB sunflower seed butter, organic
- 1/4 TB tamarind paste
- 1 tsp sesame oil
- 1 TB Bragg’s liquid aminos
- 1 TB coconut nectar
- 3/4 TB Sriracha sauce, organic
- filtered water, to thin out
Pick a Protein:
Simply prepared, pick 1 cup of lean protein
- Lean Steak
Add Volume + Make it Filling with Raw Veggies:
1-2 cups of veggies
- Mung bean sprouts
- Shredded cabbage
- Shredded carrots
- Cucumber, chopped
- Avocado, diced
For the Noodles (or “un-noodles”):
1/2 cup of grain-based noodles mixed with 1/2 cup “un-noodles” or 1 cup of the un-noodles
- Kelp noodles
- Spiralized zucchini
- Spaghetti squash
- Spiralized Daikon radish
- Shirataki noodles
- Lotus foods gluten-free ramen
- Wheat-flour free soba noodles
- Black bean noodles
You could literally put ANYTHING in this slaw recipe and it would be good! I raided the produce aisles for in-season, winter produce filled with nutrients + color to give my plate a healthy base with a light citrus dressing. Feel free to add any simply prepared grilled or baked lean protein on top like chicken breast, salmon, shrimp, white fish, or a lean steak.
WINTER SLAW RECIPE
Makes 4 servings
For the slaw:
- 1 cup of shredded red beets, cut into matchsticks
- 1 large apple, sliced
- 1 cup of shredded golden beets, cut into matchsticks
- 1 cup of watermelon radish, cut into matchsticks (or sliced regular radish)
- 1 cup of shredded fennel
- 1 cup of shredded carrots
- 2 cups of shredded lacinato kale
- 1 cup of shredded red cabbage
For the citrus dressing:
- 1/2 cup fresh squeezed orange juice
- 2 TB extra virgin olive oil
- 4 TB champagne vinegar
- 2 tsp Dijon mustard
- pinch of Himalayan salt
- pinch red pepper flakes
- Simply prepare all the veggies as indicated + mix them together in a large bowl.
- In a small bowl, mix together the dressing. Coat the veggies with it + let it sit for 15-20 minutes before eating so it soaks in + softens the veggies.
Pizza for Breakfast? Yes, please!
I LOVE breakfast. L-O-V-E. So having these recipes pop into my head to change up the morning meal was a welcome creative kitchen adventure! A healthy, tasty, gourmet-looking pizza for breakfast in 10 minutes or less? Who could pass that up!
These two recipes are currently my favorite for a 2-serving, filling meal in the morning!
My favorite pizza crusts are both gluten-free and one is cauliflower-based so it is lower in carbs as well- they can be found in my Amazon Storefront under my Kitchen + Pantry Essentials
Crispy Prosciutto with Fresh Mozzarella Breakfast Pizza
Roasted Tomato + Garlic Breakfast Pizza
White Bean, Italian Chicken Sausage, + Kale Soup
makes 4 main meal sized servings
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
- 1 LB spicy or mild Italian sausage, casing removed as-needed + crumbled
- 1 sweet onion, chopped
- 3 garlic cloves, minced
- 1, 28 oz can white beans, drained
- 4 C low-sodium chicken broth
- 2 heavy dashes of Italian seasoning
- 1/4 tsp dried rosemary
- 2 C shredded kale or baby kale
- Sea salt & pepper, to taste
- Optional: parmesan cheese, to top
Cook the crumbled sausage in a large soup/stock pot over medium heat for 10-12 minutes or until cooked through. Meanwhile, prep the other ingredients.
Transfer the sausage to a plate.
Add the onion to the pot and sauté it for 3-5 minutes or until it’s softened and starting to lightly brown. Stir in the garlic and cook for 30 seconds.
Add the beans, chicken broth, Italian seasoning, and rosemary. Stir well, scraping the bottom.
Take the pot off the stove. Using an immersion/stick blender, purée the soup. I like to leave some beans whole. You can also use a potato masher if you don’t have an immersion blender or a normal blender, in turns, if you want it smoother.
Return the sausage to the pot. Increase the heat to high + bring to a boil- cover, reduce the heat to a summer, cook for 15-20 minutes so the soup thickens.
Stir in the kale and let it wilt – season with salt + pepper as-needed.