Image Credited and Property of : Damn Delicious



Quick and Easy Coconut Thai Shrimp Soup
Serves 4
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  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
  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

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
  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
  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.
  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

Shrimp and Pomegranate Salad Paired with Ladron De Guevara de Autor

Shrimp and Pomegranate Salad Paired with Ladron De Guevara de Autor


  • 15-20 Shrimp (serves 2 and a toddler)
  • 1 Pomegranate
  • Organic Spinach/Kale
  • Heirloom Tomato
  • Onion
  • Your Favorite Dressing (Paleo Ranch Dressing)

  • Boil Shrimp until White and Red in Color (we used frozen, Peel-On Shrimp)
  • Run under cold water to easily remove Peel
  • Chop Heirloom Tomato
  • Chop Onion
  • Remove pomegranate seeds**
  • Serve on a bed of kale and/or spinach
  • Drizzle 1-2 tablespoon dressing of your choice (we like the Paleo Honey Mustard Dressing from See below for Recipe)
  • WINE

  • Ladron De Guevara de Autor (Spanish Wine) of Tradewinds Specialty Imports 
  • Vegetable Curry

    Food For Thought

    Don’t judge each day by the Harvest you reap, but by the seeds you plants.-Robert Louis Stevenson

    “O Lord, You have examined my heart and know everything about me. You know when I sit down or stand up. You know my thoughts even when I’m far away. You see me when I travel and when I rest at home. You know everything I do. You know what I am going to say even before I say it, Lord. You go before me and follow me. You place Your hand of blessing on my head. Such knowledge is too wonderful for me, too great for me to understand!” -Psalm 139: 1-6

    Vegetable Curry

    Curried Vegetables


    Feeds 2 Adults & 1 Child

    Chickpeas/Garbanzo Beans

    Curry Powder

    1 Onion

    2 Potatoes




    Broccoli Salad

  • Slice and Roast potatoes in the oven (20 min cook time)
  • Slice and Sauté 1 onion
  • Add Kale to your Sautéed onion
  • Add 1/2 cup of water to the sauté mix of onion and kale
  • Add Curry powder to your acquired taste
  • Add roasted potatoes to your sautéed mix
  • Add chickpeas/Garbanzo beans (Organic canned, No-Salt added Garbanzo beans)
  • Allow to simmer
  • Serve over a bed of Boccoli Salad, Quinoa or Rice
  • **Can we stored and served cold as well

    Recipe Provided by : Michanda Myles of