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Quick and Easy Coconut Thai Shrimp Soup
Serves 4
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Ingredients
  1. 2 1/2 cups uncooked Noodles
  2. 2 tablespoon extra virgin olive oil
  3. 1 lb. Shrimp : peeled and deveined
  4. 1 pinch Himalayan Salt (to taste)
  5. 1 pinch White Pepper (to taste)
  6. 2 Cloves Garlic : minced
  7. 1 Onion : sliced finely
  8. 1/2 Red Bell Pepper : chopped
  9. 1 tablespoon Fresh Ginger : grated or minced
  10. 2 tablespoon Red Curry Paste
  11. 1 12 oz can unsweetened Coconut Milk
  12. 2 1/2 cups Vegetable Broth
  13. Juice of 1 Lime
  14. 2 squeezes of Lemon
Instructions
  1. Bring 2 cups of water to boil. Add pasta and cook according to package. Set aside.
  2. In a saute pan, warm olive oil. Add shrimp, salt and pepper to taste. Cook, stirring, until pink, for approximately 2-3 minutes. Set aside.
  3. In a stockpot, add garlic, onion, and Red Bell Pepper. Cook, stirring often, until tender. Cook approximately 5 minutes. Add ginger, stirring repetitively. Cook approximately 2 minutes.
  4. Add red curry paste. Stir continuously until well combined.
  5. Gradually add coconut milk and vegetable stalk. Whisk/Stir continuously for approximately 2 minutes : until completely incorporated.
  6. Bring to a boil. Reduce heat and let simmer until it thickens slightly. Approximately 5 minutes. Add shrimp. Allow to simmer for 30 seconds-1 minute.
  7. Serve.
Adapted from Damn Delicious
Adapted from Damn Delicious
Casandra Tressler http://www.casandratressler.com/

Clean Crockpot Curry Chicken Jambalaya
Serves 3
Clean and Easy Crockpot made curry chicken, fruit and rice dish the whole family will love.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 3 large chicken breasts
  2. 1/2 cup raisins
  3. 1 onion, chopped finely
  4. 2 Little man handfuls of carrots, chopped
  5. 2 Little man handfuls of frozen organic peas
  6. 2 Little man handfuls of frozen organic corn
  7. 1/2 cup dried apricots (no sugar added)
  8. 1/4 cup dried cranberries (no sugar added)
  9. 1/2 teaspoon dried ginger
  10. 5 cloves garlic, chopped
  11. 1 teaspoon curry powder
  12. 1 teaspoon cumin
  13. 3/4 cup chicken broth
  14. 1 1/2 teaspoon vinegar
  15. Juice of 1 lemon
  16. 1/2 cup of water
  17. 2 cups brown rice
Instructions
  1. Place all ingredients in the slow cooker/ crock pot and stir.
  2. Cook on low for 8-10 hours.
  3. Prior to serving, break chicken apart with a fork and mix together will all ingredients.
Notes
  1. For a less, jambalaya feel, add all ingredients in slow cooker/ crock pot aside from rice. Prepare rice separately and serve the chicken and ingredients from slow cooker, over the rice.
Adapted from The Gracious Pantry
Adapted from The Gracious Pantry
Casandra Tressler http://www.casandratressler.com/

2 ingredient pancakes

2 Ingredient Pancakes
Serves 2
A healthy alternative to traditional pancakes
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Ingredients
  1. 1 banana
  2. 2 eggs
  3. cinnamon (optional)
Instructions
  1. In a juicer/blender or with an electric mixer, blend 1 banana and both eggs.
  2. (If adding cinnamon, do so at this time to your badder.)
  3. Now simply, cook the badder on a skillet like a regular pancake.
Additions
  1. Add Peanut butter to the mixture for additional protein.
  2. Almond Butter with Agave or organic honey as opposed to traditional syrup.
Casandra Tressler http://www.casandratressler.com/

Green Goddess on a Flatbread

Asparagus y Goat Cheese on a Flatbread

Ingredients

Preparation

Preheat oven to 350 degrees. Wash and cut asparagus. Saute on a medium heat until slight tender and darkened in color. Cut avocado and spread across flatbread. Cover with desired amount of fresh spinach. Layer sauteed asparagus over the fresh spinach. Drizzle with Paleochef: Maple Mustard and cover with desired amount of goat cheese. Place in oven for 5 minutes. (for a more crunchy flatbread, allow to bake in over for 10 minutes).

Twigs in a Blanket

Ingredients

  • Sliced Turkey
  • Asparagus
  • Avocado
  • Dijon Mustard
  • Tomatoes

Preparation

Wash and cut asparagus. Briefly saute asparagus. Prepare sliced turkey on plate. Spread desired amount of dijon mustard on individual sliced turkey. (I recommend spreading less than 1/2 teaspoon.) Place two pieces of asparagus on top of the sliced turkey. Layer desired avocado atop the asparagus. (3 slices of avocado were used in each roll pictured). Roll in sliced turkey. Adorn with organic cherry/sliced tomatoes.