Salsa

A food processor is crucial for this recipe, in my opinion for time. Takes about 5 minutes to whip up the most delicious, fresh salsa. 

10-12 big tomatoes  (I like to mix varieties)

1 small purple onion 

3 cloves of fresh minced garlic

1 bunch fresh cilantro

1 jalapeño 

1 green pepper

Juice of 2 limes

1 1/2 tsp cumin

1 tbsp olive oil

Salt to taste 

1. Add onion, jalapeño, garlic and a few tomatoes and pulse In food processor till chopped but not mushy. 

2. Add cilantro, green pepper and rest of tomatoes to processor and pulse till chopped but not mushy. 

3. In a large bowl mix both batches from processor and add oil, lime juice, cumin and salt. Chill well before serving. 

Enjoy!

Curried Coconut Spicy Shrimp

Full of flavor, fast and healthy ✅✅✅

1 lb peeled and deveined shrimp

2 limes with 1 more for garnish 

1 tbsp coconut oil or olive oil

1/2 onion chopped

1 tbsp fresh grated ginger 

3 cloves of fresh minced garlic

1 14.5 oz can Whole fat coconut milk

1 14.5 oz can of diced tomatoes

1 tsp curry powder

1/2 tsp tumeric powder

1 tbsp sriracha (or to taste)

Cilantro for garnish

Salt and pepper to taste

1. In a bowl, toss shrimp with lime juice, salt and pepper. Set aside to marinate. 

2. Heat oil in large sauté pan. Add garlic, ginger and onion and cook till onion is tender. 

3. Add milk, tomatoes, Curry, tumeric and sriracha to onion, garlic and  ginger. Bring to a simmer and cook for about 5-10 minutes. 

4. Add shrimp to sauce and cook till shrimp are pink. Service with rice or cauliflower rice. Garnish with fresh cilantro and a fresh lime wedge. 

Enjoy!!

Shrimp and Cauliflower “Grits”

Shrimp and Cauliflower “Grits”

1 lb peeled shrimp

4 pieces bacon

4 green onions chopped (plus 2 more sliced for garnish)

1 sweet pepper chopped

1/2 cup chopped cherry tomatoes

1 cup sliced mushrooms

1 tbsp olive oil

1 garlic clove minced 

1/4 cup bone, veggies or seafood broth

1 head of cauliflower

2 whole garlic cloves

3 tbsp ghee or butter

2-3 tbsp milk of choice (coconut or cow)

1/2 cup sharp cheddar cheese (optional)

Salt and pepper to taste

1. Cup of bacon in pieces and cook till done. Remove from pan but leave grease in pan. 

2. In a seperate pot cut up Cauliflower into smaller pieces, fill with water and drop 2 whole garlic cloves in pot. Bring to a boil and cook till fork tender. 

3. Add olive oil, garlic, peppers, mushroom and tomatoes to pan and cook till tender. 

4. Add broth and shrimp to pan with vegetables and cook till pink. Add bacon back to pan. Season with salt and pepper. 

5. Drain water off Cauliflower (it will try to hold a lot of water but put pressure on it to try and get most of it out). Add butter and milk to pot, with a fork or potato masher, smash till a “Grit” texture. Stir in cheese and salt if you feel frisky. 

6. Top “grits” with shrimp and veggies, drizzle with a little sauce and top with a little green onion.

Enjoy!

Creamy Butternut Squash Soup

1 medium butternut squash seeded and chunked

1 medium onion chopped

4 peeled carrots sliced 

4 celery stalks sliced (can add leaves)

1 sweet apple peeled and chunked

2 fresh garlic cloves

2 tbsp olive oil 

4 cups broth of choice (bone, chicken or vegetable)

1 cup full fat coconut milk

1 spring of fresh rosemary

Small handful of fresh thyme

2 bay leaves

1 tsp dried sage

Himalayan salt and pepper to taste

1. Add all vegetables, thyme, garlic and apples to large pan. Toss with salt and olive oil and roast at 425 for about 30 minutes till vegetables are tender. 

2. Add vegetables to large pot with broth, rosemary, bay leaves and sage and bring to a simmer for about 30 minutes. 

3. Using either an immersion mixer or vitamix, purée vegetable broth mixture till smooth. 

4. Add coconut milk to puréed soup and simmer for about 10-15 minutes. Serve immediately!

Enjoy!