Coconut Shrimp- Coach Alex

I am doing Coach Crystal Nelson's 21 Day Food Challenge and this is a recipe she suggested and I am glad she did.  I didn't have much time and didn't know what to cook.  While looking through the pantry I realized I had coconut flakes, Coconut oil, raw shrimp with tails and eggs.... Guess what... I can make COCONUT SHRIMP.  It was simple and quick.

Ingredients:

1 lb large shrimp, tail on peeled and deveined

1/3 cup coconut flour- I did it without because it was not on my challenge list and it worked fine.  I imagine it would stick a little better with the flour.

½ teaspoon sea salt

¼ teaspoon cayenne pepper

3 eggs 

2 cups coconut flakes -make sure to get these from bulk or organic no added ingredients (ehh hmm sugar)

1tbsp coconut oil

In a mixing bowl, stir together the coconut flour, salt, and cayenne pepper. In a separate bowl, beat the egg whites until foamy.  In another bowl, pour the coconut flakes.  Taking one shrimp at a time, dry well with a paper towel and dredge each shrimp in the coconut flour mixture, dip into the egg whites and then roll into the coconut flakes.  Place in pan greased (with coconut oil) fry for about 10 minutes or until the shrimp are pink and the coconut flakes start to brown.

Enjoy!

Acorn Squash

Acorn Squash with Cranberry Apple Stuffing

Coach Karen
2 acorn squash
boiling water
2 apples, peeled, cored and chopped into ¼ inch pieces
½ cup dried cranberries
1 teaspoon cinnamon
2 tablespoons grapeseed oil (though if you can do dairy, butter works just as well)

1.Cut squash in half and with a spoon, remove pulp and seeds
2.In a large pyrex baking dish place squash cut-side down
3.Pour ¼-inch boiling water into pyrex dish (or use 1/4 inch room temperature apple juice for extra sweetness)
4.Place dish in oven and bake squash for 30 minutes at 350°
5.In a large bowl, combine apples, cranberries, cinnamon and grapeseed oil to make stuffing
6.Remove squash from the oven after 30 minutes
7.Turn halves over and stuff center of each squash half with apple mixture
8.Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender

Serves 4

Eggplant French Fries by JenC

When I am craving some Phil's Ice House sweet potato fries, I turn to the old eggplant. All you need is almond flour, olive oil, and one eggplant.

Directions: Cut the eggplant into small pieces

Dip pieces into a two egg mixture

Then flip over twice into almond flour

FRY! 

Tonight I paired it with chicken. To me, this is still a "treat." It has a lot of fat due to the oil used and the almond flour. I have this maybe once a month, great treat!

Great, Fast Dinner by JenC

I pulled a later shift tonight at LULU ( seasonal worker ) and I was pretty hungry on the way home. I frantically thought about what I already had cooked to put together. Fish! Perfect. I sautéed a link of nitrate/nitrite/gluten/casin free Applegate farms sausage with swiss chard and some left over tilapia I had in tupperware. 

Worked great together and was less than 8 minutes of cooking. 

Gotta Brag

I had bison steak, shrimp, and scallops last night for dinner. I am purely posting this because I want to brag about how good it tasted. 

Shrimp and scallops: I prepared with minced garlic, coconut oil, salt, and pepper. Its super easy to over cook scallops.  You know you did because it's like rubber trying to chew them. Cooked for 5 minutes total on medium high heat and done!

Easy quick leftovers lunch by JenC

This is a throw together I make when I have a lot of random food in the fridge. When I cook, I cook a lot. So I always have extra cooked protein laying around.

Chicken ( or any protein )
Greens
Strawberries
Figs
cucumbers
avocado

I heat up the chicken, and throw everything else together.

prep time: 5 minutes
eat time: 30 seconds

Crystal's Paleo Chili

The cold weather out makes me want to come home to a big bowl of chili.  This turned out delicious and really hit the spot.  It takes some time to cut everything, but it makes a really big batch that would easily feed a family of 4 for at least 2 meals.

Ingredients:

1 lb Sweet or Spicy Italian Sausage
2 lbs ground grassfed beef
1 Onion, chopped
1 Bell Pepper, chopped (I used red)
1 Large Yellow Squash, chopped
6 Carrots, diced
6 cloves of garlic
1 14 oz can organic diced tomatoes with juice (check the label)
16 oz organic chicken broth
4 Tb Olive Oil
Sea Salt
Pepper
1-2 tsp cayenne pepper (optional)
4-5 Tb Chili Powder
2 Tb Dried Oregano
2 Tb Dried Basil
1 Tb Cumin

Directions:

Saute veggies in olive oil for 1-2 minutes, then add meat and brown.  Add all spices, tomatoes and broth and simmer for 35 minutes.  Taste and add more seasoning if desired.  Add sliced avocado and bon appetite!