Baked Parmesan Carrot "Fries"
PREP TIME: 10 mins
COOK TIME: 20 mins
Crunchy cheesy baked carrot fries Serves 2
· 2 large carrots, washed, not peeled
· 1 egg
· 2 tbsp water
· 6 tbsp grated Parmesan cheese
· ¼ tsp salt
· ¼ tsp pepper
1. Preheat the oven to 400f. Line a baking tray with parchment or a non-stick silicone mat.
2. Slice the carrots into long thin pieces – about the size of a French fry (no need to peel).
3. Mix the egg and water and place in a shallow dish. Place the parmesan into another shallow dish.
4. Dip the carrot sticks first in the mixed egg, allow any excess to drip off, then roll in the parmesan and place on the baking tray. Repeat until you’ve used all the carrots. Sprinkle with the salt and pepper, and place in the oven for 15-20 minutes, turning once until dark golden brown.
Paleo Meal: Shrimp & Sausage Skillet Recipe (20-Minute)
Serves about 4
• 1 lb of medium or large shrimp (peeled and deveined)
• 6 oz of pre-cooked smoked sausage, chopped (choose your favorite)
• 3/4 cup diced red bell pepper
• 3/4 cup diced green bell pepper
• 1/2 of a medium yellow onion, diced
• 1/4 cup chicken stock
• 1 zucchini, chopped
• 2 garlic cloves, diced
• Salt & pepper to taste
• Pinch of red pepper flakes
• 2 tsp Old Bay Seasoning
• Olive oil or coconut oil
• Optional garnish: chopped parsley
1. Heat a large skillet over medium-high heat with some olive oil or coconut oil
2. Season shrimp with Old Bay Seasoning
3. Cook shrimp about 3-4 minutes until opaque – remove and set aside
4. Cook onions and bell peppers in skillet with 2 Tbsp of olive oil or coconut oil for about 2 minutes
5. Add sausage and zucchini to the skillet, cook another 2 minutes
6. Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute
7. Pour chicken stock into pan and mix through to moisten everything
8. Add salt, ground pepper, and red pepper flakes to taste
9. Remove from heat, garnish with parsley and serve hot
Gnocchi and Brussel Sprouts
In this quick vegetarian dinner recipe, you can skip boiling the gnocchi—they'll cook through while roasting on the sheet pan with the rest of the ingredients. If you can't find Meyer lemons, use 1 small regular lemon in Step 2 and use 4 teaspoons lemon juice and 2 teaspoons orange juice in Step 4.
o 2 Meyer lemons (see Tip)
o 1 pound Brussel sprouts, trimmed and quartered
o 1 (16 ounce) package shelf-stable gnocchi
o 1 cup thickly sliced shallots
o 4 tablespoons extra-virgin olive oil, divided
o ½ teaspoon ground pepper, divided
o ¼ teaspoon salt, divided
o ¼ cup slivered oil-packed sun-dried tomatoes
• 1) Preheat oven to 450°F.
• 2) Slice and seed 1 lemon. Toss in a large bowl with Brussels sprouts, gnocchi, shallots, 2 tablespoons oil, ¼ teaspoon pepper and ⅛ teaspoon salt. Transfer to a large rimmed baking sheet.
• 3) Roast, stirring once or twice, until the gnocchi are plump and the Brussels sprouts are tender, 18 to 20 minutes.
• 4) Squeeze juice from the remaining lemon. Return the gnocchi mixture to the bowl and toss with sun-dried tomatoes, the lemon juice and the remaining 2 tablespoons oil, ¼ teaspoon pepper and ⅛ teaspoon salt.
Serves 4: 1 ¼ cups each. Calories: 424 Fat:16G (SAT 2G) CHOL: 0MG Carbs:64G Total Sugar: 6G Protein: 11G Fiber: 7G Sodium: 551G Potassium: 677MG
Cauliflower Fried Rice Bowl
Makes 1 serving
3 cups raw cauliflower florets
1 garlic clove, minced
2 teaspoons sesame oil
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1/2 cup frozen peas
1/2 cup shredded carrot
2 eggs, beaten
2 tablespoons almonds, chopped
1 green onion, chopped
1. Pulse cauliflower in a food processor or blender until it resembles a rice texture.
2. In a skillet over medium-high heat, sauté garlic in sesame oil for 30 seconds. Add cauliflower, salt, and pepper, and cook for 1 minute. Add peas and carrots and cook for another 3 to 5 minutes until everything is heated and cauliflower is tender.
3. Slide veggies to side of the pan, and scramble eggs on empty side. Stir veggies and cooked eggs together. Place mixture in bowl, top with almonds and green onion, and serve.
Sriracha Honey Salmon Vegetable Packets
17 MINPrep Time
10 MINCook Time
• 2 6-8 ounce sockeye salmon filets
• 1 ear of corn, kernels removed
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup halved grape tomatoes
• 2 tablespoons honey
• 1 1/2 tablespoons soy sauce
• 1/2 tablespoon sriracha
• 1/2 tablespoon rice vinegar
• 1/2 tablespoon olive oil
• 2 cloves garlic, minced
• sesame seeds and/or chopped chives for garnish
1. Preheat oven to 375 degrees.
2. Combine vegetables in a bowl.
3. Whisk together the honey, soy sauce, sriracha, vinegar, oil and garlic in a small bowl.
4. Lay two pieces of tin foil out and fold up all 4 sides. Spoon half the vegetable mixture onto the foil. Place the salmon on top of the vegetables then pour half the honey soy mixture on top of each piece of salmon.
5. Fold the sides of the foil together so the salmon and vegetables steam as they cook.
6. Place the foil packets on a baking sheet and cook for about 15 minutes depending on the thickness of your salmon.
7. Open the foil packets and broil another 2-3 minutes to slightly caramelize the top.
8. Remove from oven and garnish with sesame seeds and/or chives. Serve straight out of the foil packet or plate.
• 1 large ripe banana, peeled, cut into chunks, & frozen
• 12 large strawberries, sliced in half
• 1/2 cup pineapple juice (or orange juice)
• Popsicle mold
1. Blend all of the ingredients together on high speed until smooth - about 2 minutes.
2. Pour the mixture into popsicle molds. If your popsicle mold has slots for sticks, you can insert them before freezing - if not, freeze for 2 hours, then put a wooden popsicle stick in the middle (that is what I did). Continue to freeze for an additional 6 hours or overnight - overnight is recommended for easy removal.
3. Run popsicle molds under warm water to easily remove. Eat & Enjoy!
Black Bean, Sweet Potato, & Quinoa Stuffed Bell Peppers
Delicious, Incredibly healthy, gluten-free, and vegetarian!
Prep time: 30 mins. Cook time: 25 mins
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1/2 large yellow onion, diced (about 1/2 cup)
• 1/2 jalapeno, seeded and diced
• 3/4 cup uncooked quinoa
• 2 cups vegetable broth, divided
• 1-15 oz can black beans, rinsed and drained
• 1 medium sweet potato, peeled and finely diced
• 2 Roma tomatoes, seeded and finely chopped
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/2 cup chopped cilantro
• 1 teaspoon red pepper flakes, if desired
• 1/8 teaspoon pepper
• 1/8 teaspoon salt, plus more to taste if desired
• 3 large red bell peppers, seeds removed and cut vertically
• 3/4 cup reduced fat shredded colby jack cheese
1. Preheat oven to 400 degrees F.
2. In a saute pan over medium-high heat olive oil. Add onions, jalapeno. and garlic and saute until the onions begin to soften and turn translucent about 4-5 minutes. Place into large bowl and set aside.
3. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 1/2 cups of vegetable broth to a boil. Add in quinoa and bring mixture to a boil again. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl.
4. While quinoa is cooking place a medium pot over high heat and fill with water, bring water to a boil and add in diced sweet potato. Reduce heat to medium, cover, and continue to cook for about 6 minutes or until sweet potatoes are fork tender. This might take more or less time depending on how small you cut your sweet potatoes. Once tender, drain water from sweet potatoes and place into bowl with quinoa and onion mixture. Gently stir in black beans, tomatoes, remaining 1/2 cup of vegetable broth, chili powder, cumin, oregano, cilantro, red pepper flakes, and salt and pepper.
5. Arrange bell peppers in large skillet or baking pan and stuff with a heaping 1/2 cup of quinoa mixture. Cover with foil and bake for 20-30 minutes until peppers are tender. Uncover and sprinkle each with 2 tablespoons of cheese. Place in oven for 5 minutes longer or until cheese melts. Remove and serve immediately with toppings such as sour cream, your favorite hot sauce or guacamole.