Simple Air-Fried Shrimp

Recipes

Air-Fried Shrimp

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

TO MAKE:

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.

Korean BBQ Cauliflower Fried Rice Bowl

Recipes

Korean BBQ Cauliflower Fried Rice Bowl: makes 1 serving

This colorful concoction was an impromptu dinner with a combination of veggies, healthy fat, some pickled goodness, + the most complete protein: an egg! Gluten-free, paleo, + to-die-for flavor!

What You Need:

  • Korean BBQ sauce – I use We Rub You 
  • 1 1/2 cups riced cauliflower, gently steamed (Quick tip: by it pre-riced. Available fresh or frozen)
  • 1/2 serrano pepper, sliced (Cooking tip: want it spicier? keep the seeds)
  • 1 cup shiitakes, sliced
  • 1 egg, fried
  • 3 scallions, sliced (save the ends + slice those up to top)
  • 1/8 cup pickled carrot – I buy Oh Snap! 
  • 1/8 cup avocado, diced (Cooking tip: I LOVE to place the avocado in the fridge to chill before using!)
  • Sesame seeds, raw

To Make:

  1. Rice the cauliflower (I use my mini Cuisinart processor) + place it in a skillet over medium heat with shiitakes, scallions, + serrano peppers + a drizzle of sesame oil. Saute for a few minutes until tender.
  2. Meanwhile, fry or make an egg over-easy.
  3. Chop the pickled carrot + some extra scallions.
  4. Put the cauliflower mix with the pickled carrot + extra scallions in a bowl, drizzle with BBQ sauce, + top with sesame seeds and the egg.

Paleo-Battered Chicken with Sweet Corn Sauce

Recipes

Paleo-Battered Chicken with Sweet Corn Sauce

makes 4 servings

What You Need:

  • 4 skinless, boneless chicken breasts
  • 1/4 cup full fat coconut milk
  • dash of black peppers
  • 3/4 cup coconut flour
  • 1 1/4 tsp paprika
  • 3/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dry mustard
  • 1 tsp olive oil

For the Sauce:

  • 1/2 cup frozen sweet corn, defrosted
  • 1 TB garlic, minced
  • 1/4 cup diced scallions
  • 1 1/4 tsp olive oil
  • 1 tsp jalapeno, minced
  • 2 TB bell pepper, minced
  • 1 1/2 cup low-sodium chicken stock
  • 1 TB raw honey, melted
  • 1/2 tsp sea salt
  • 1/4 tsp thyme, chopped
  • 2 tsp fresh lemon juice

SUGGESTION: Serve with pan-grill bell peppers

To Make:

  1. Flatten the chicken breasts with a meat mallet. In a shallow dish, place the chicken with the coconut milk + pepper- refrigerate for 2 hours +.
  2. In a medium sautée pan with a dash of oil, sautée the corn, garlic, + scallions over medium heat for roughly 3 minutes. Add in the jalapeno + bell pepper, cook for another 30 seconds. Add the chicken stock + cook until the liquid is reduced by 50%. Season with the honey, salt, pepper, thyme, + lemon juice. Blend until pureed. Set side.
  3. Combine the flour + spices in a medium bowl. Dredge each chicken breast on both sides in the mix until coated. Over medium heat, heat 1 1/2 TB oil for 30 seconds. Add in each chicken breast + cook 3-5 minutes/side until cooked through.

***Serve each breast with 1/4 cup sweet corn sauce + a side of veggies.

Nutrition:

260 calories,

23g carbs,

7g fat,

30g protein,

2g fiber

Veggie Noodle Lobster Carbonara Pasta

Recipes

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PASS THE PASTA FOLKS!

And this pasta is a colorful bowl of healthier goodness in the form of a rehabbed recipe from your favorite Italian restaurant. I call this recipe “Partially Paleo” because I use spiralized carrots or zucchini for the noodles, but I do use a little bit of Parmesan cheese for the sauce. If you want to take it full on paleo? By all means, remove the Parmesan and use Nutritional Yeast.– a useful non-dairy replacement.

How I Rehabbed The Recipe + Why

The classic carbonara dish at a restaurant is a whopping 2 to 3-cup serving that will have you eating….drum roll please: 1,158 – 1,730 calories, 94 – 141 grams of fat, and 70-105 grams of carbohydrates!

I took it upon myself to make it healthier by replacing some ingredients. My carbonara has just 520 calories per 2-cup servings (including lobster and sauce,) has a healthier fat content, and is only 32 grams of carbohydrates.

  • Removing white flour and using veggie noodles automatically lowers your carbohydrate intake, but also adds in a more nutrient-dense noodle option. We all need creative ways to increase our daily veggie intake!
  • Using shellfish gives you protein with a low-calorie profile, which is why adding the egg for the classic finish, is not overdoing the protein or calories from protein.
  • Cutting the “bad” fat by using coconut milk instead of heavy cream is a great substitution with the biggest bang on the calorie front. While coconut milk is still a higher fat food, it is better for those arteries 🙂
  • The added density to the recipe since it is without whole grain-based fiber, I put the roasted broccolini in it so this recipe is not only flavorful, but also makes you full!
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Zucchini Noodle Lobster Carbonara

makes 2 servings

What You Need

For the Pasta Base:

  • 2 eggs, over-easy
  • 4  cups zucchini or any veggie noodle of choice
  • 1 bunch broccolini, sprayed lightly with oil + roasted at 350 degrees until lightly browned
  • 2 lobster tails; sliced from tail to front + baked at 350 degrees F for 10-12 minutes or until opaque
    • IF LOBSTER IS UNAVAILABLE: large scampi or shrimp is a great replacement or make it with pancetta or bacon instead!

For the Sauce:

  • 1 cup full fat or light coconut milk
  • ½ cup parmesan cheese
  • dash of sea salt + pepper
  • dash of red pepper flakes
  • 2 garlic cloves, minced

To Make

  1. Simply simmer the sauce ingredients all together until it thickens in a saucepan over medium heat.
  2. Serve atop raw or lightly sautéed veggie noodles with the lobster tail + an egg, over-easy.
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Ketogenic Cobb Salad

Recipes

This is a ketogenic-friendly salad (also paleo), but a dose of healthy fat + veggies for anyone looking to eat lower in carbs, but high in nutrients.

Ketogenic Cobb Salad

makes 1 serving

What You Need:

  • 1 1/2 cups spiralized Daikon radish
  • 1 whole small or 1/2 avocado, diced
  • 1/2 cucumber, marinated in rice wine vinegar for an hour +
  • 1 TB raw black sesame seeds
  • 1/2 rainbow radish, thinly sliced
  • 1 carrot, peeled
  • 4 oz skirt steak, pan-grilled
  • 1 soft-boiled egg
  • Tahini + harissa (spicy) to drizzle over it

To Make:

  1. Simply plate it all after following the cooking directions + voila!