Simple Air-Fried Shrimp

Air-Fried Shrimp

makes 8 servings


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.

Lemongrass + Bok Choy Shrimp Salad

Lemongrass + Bok Choy Shrimp Salad

makes 4 servings, roughly 3/4 cup per serving

What You Need:

  • 1 LB shrimp, peeled + deveined
  • 1/2 cup sour cream
  • 1/2 cup plain Greek yogurt
  • 1 inch ginger, minced
  • 2 TB lemongrass paste
  • Salt + pepper, to taste
  • 2 tsp lime juice
  • Lime zest
  • 5 heads baby Bok Choy, bottoms cut off + lightly sautéed

To Make:

  1. Cook the shrimp in their own water over medium heat until opaque.
    Meanwhile, in a skillet with a dash of oil, sauté the Bok Choy until tender.
    Place all in a medium bowl + mix in with the remaining ingredients.


255 calories,

4g carbs,

27g protein,

8g fat

Cauliflower Grits

I am a big believer in color, variety, + veggies at every meal. This is a plate that can be made quickly + for any meal of the day!



The purple color is due to the presence of a subtype of flavonoid compounds called anthocyanins. These compounds may help to regulate your blood lipid and sugar levels and body weight, as well as help to lower your cancer risk. Additionally, purple cauliflower contains a compound called glucoraphanin, which is also found in common green broccoli. In your body, glucoraphanin can be converted to compounds with anticancer properties.


Ghee is a form of highly-clarified butter. How is it “clarified?” By melting butter, it separates into liquid fats and milk solids. Once separated, the milk solids are removed, leaving simply ghee. Inherently, that means that ghee has less lactose than butter.

Health Benefits Include:

  • Ghee is rich in short-chain and medium-chain fatty acids and butyrate, which can improve heart health and lower insulin resistance.
  • Ghee is also high in fat-soluble vitamins, such as vitamins A, E, and D. This is important because fat-soluble vitamins need fat for the body to properly absorb them.
  • The grass-fed varieties have more conjugated linoleic acid (CLA), which may offer heart protection, reduce inflammation, and promote weight loss. Also with less lactose than butter, it is less inflammatory than regular butter.

NOTE: Eat it in moderation. While it has benefits, it is still a fat with higher levels of saturated fat. Use it moderately.

this turns to this really quickly!


makes 4 servings

TYPE: Keto-friendly, Paleo-Approved (with0ut cheese,) Low-Carb

ALLERGEN LIST: Gluten-, Dairy-Free (without cheese,) Peanut-, + Soy-Free


For the grits:

  • 1 TB ghee
  • 4 cups cauliflower; riced (QUICK TIP: use a food processor or high-quality blender to pulse florets into “rice” or an Oxo food chopper which is an amazing tool for a small kitchen and for any budget) (FOOD FACT: bigger pieces will fill you up faster- eating less + causing you to eat slower for better digestion.)
  • 1 cup full fat coconut milk (GROCERY TIP: buy a brand without carrageenan*** (see below) like: Native Forest
  • Parmesan, grated
  • Sea salt + pepper, to taste
  • Handful of coarsely chopped parsley

For the Protein Toppers: (see servings below)

  • Breakfast Protein: 1 poached or egg over easy
  • Shrimp n’ Grits: 3 grilled jumbo shrimp
  • Rotisserie chicken, skin removed + hand-shredded.


1. Melt the ghee in a large skillet over medium heat. Add in the riced cauliflower. Cook for 2-3 minutes.

2. Stir in 1/2 of the coconut milk; simmer and stir for 6-8 minutes.

3. Add in the remainder of the milk- simmering until thickened; roughly 10 minutes. Season with salt + pepper.

4. Top with parsley when serving.


  • When serving for dinner: 1 cup grits with 1/2 cup rotisserie chicken; skin removed + hand-shredded
  • When serving for lunch: top 1 cup of grits with 3 grilled jumbo shrimp (I pan-grill them with a spray of ghee + 1 clove of minced garlic)
  • When serving for breakfast: 1 cup grits with 1 egg; over-easy


1 serving = 1 cup grits

  • Calories: 264 calories
  • Carbs: 11.4 grams
  • Protein: 8.6 grams
  • Fat: 20 grams
  • Fiber: 4.4 grams

With 1/2 cup Rotisserie Chicken (no skin):

  • 391 calories
  • 27.97 g protein
  • 25 g fat
  • 16 g carbs

With 1 Egg:

  • 342 calories
  • 14.6 g protein
  • 25 g fat
  • 15 g carbs

With 3 Jumbo Shrimp:

  • 305 calories
  • 16.55 G protein
  • 20.68 g fat
  • 12 g carbs

***What is carrageenan and why don’t I love it in my food…

Carrageenan is extracted from a red seaweed, Chondrus crispus, or “Irish moss,” and is used as a thickener and emulsifier to improve the texture of ice cream, yogurt, cottage cheese, soy milk, and other processed foods. Studies have shown that it increases inflammation in the body overall, which lends to several chronic diseases. However, it is also said to cause a plethora of stomach problems like ulcers, IBD, discomfort, and more. Still approved for use by the FDA, but many food brands have made the effort to remove it from their foods and use a different ingredient to act as a thickener and emulsifier.