CHICKEN & SHRIMP ROLLS WITH PEANUT SAUCE

Total Time: 60 minutes Servings: 20 - 1 roll 90 calories 13g of Carbohydrate3 g of protein

INGREDIENTS

·     18 to 20 spring roll wrappers (about 8-inch in diameter each)

·     1 head Boston or Bibb lettuce, leaves separated and largest leaves cut in half

·     1 leaf Napa cabbage, chopped thinly

·     1/2 cup cooked shrimp, shells and tails removed, diced

·     1/4 lb cooked skinless, boneless chicken breast, diced fine

 ·   1 egg white

·      1/4 cup freshly squeezed lime juice (about 1 lime)

·      1/8 cup creamy natural peanut butter, unsalted

·      2 tbsp fresh cilantro, minced finely

·      2 tbsp water

·      1 tbsp apple cider vinegar

·      2 cloves garlic, minced finely

·      2 tsp tomato paste

·      2 tsp low-sodium tamari soy sauce

·      2 tsp raw honey

·      1 tsp fresh ginger, grated

·      2 drops chile sesame oil (available at Asian or specialty food stores)

·     1/2 cup broccoli, finely chopped or shredded

·     1/2 cup carrots, shredded

·     1/2 cup bean sprouts

·     4 green onions, chopped

·     1 avocado, sliced

INSTRUCTIONS:

1.     Wet spring roll wrapper with warm water.

(TIP: It is easy to do this with running water from the sink.)

2.     Place wrapper on a hard surface. Place lettuce leaf on far left edge of wrapper.

3.     Place 2 tsp cabbage (about 3 slices), 1 tsp shrimp, 1 tsp chicken, 1 tsp broccoli, 1 tsp carrots, 1 tsp bean sprouts and 1/4 tsp green onions into lettuce leaf. Top with 1 slice avocado.

4.     Roll wrapper from left to right, folding in the top and the bottom sides of wrapper toward the middle. Just before the wrapper is completely wrapped, brush a little egg white on the end so that the wrapper neatly closes.

5.     Complete Steps 1 to 4 for each wrapper. Serve with Light & Tangy Peanut Satay Sauce.

        

         LIGHT & TANGY PEANUT SATAY SAUCE

1.     Whisk all emaining ingredients together in a medium bowl

By Jeanette Hurt, photo by Yvonne Duivenvoorden /cleaneatingmag.com

Crispy Chicken Carnitas

Ingredients

For carnitas meat:

  • 4-5 pounds boneless skinless chicken breasts*
  • 2 cups chicken stock, broth or chicken bone broth (I used Kettle & Fire Chicken Bone Broth)
  • 3/4 cup fresh orange juice from about 2 oranges
  • 1 small red onion, diced
  • 4 cloves garlic, peeled and minced
  • 1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
  • 2 teaspoons Cumin
  • 1 teaspoon Chili powder
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons salt
  • 2-4 fresh limes

For Chipotle copycat carnitas bowls:

  • 1 head romaine lettuce, cut into about 1-inch wide strips, washed, and dried
  • Chipotle Guacamole
  • Salsa
  • Fresh cilantro and diced red onion for garnish

Instructions

  1. Add the chicken, broth, orange juice, onion, garlic and seasonings to the bowl of a large slow cooker. Gently toss to combine.

  2. Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is completely tender and shreds easily with a fork.

  3. Once the chicken is cooked, preheat your broiler to high heat and grease one large baking sheet with cooking spray. Use a fork to shred the chicken into bite-sized pieces. Then use a slotted spoon to transfer it to the prepared baking sheet, spreading the chicken in an even layer and leaving the juices behind in the slow cooker. (Don’t discard the juices, you will use them later!)

  4. Place baking sheet under the broiler, 2 racks down from the very top, and broil for about 5-6 minutes, or until the edges of the chicken begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/2 cup of the juices from the slow cooker evenly over the chicken, and then give it a good toss with some tongs so that the chicken is evenly coated with the juices. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/2 cup of broth over the crispy chicken. Broil for an additional 5 minutes. Then remove the sheet from the oven, and toss chicken with the remaining juices. Then drizzle with fresh lime juice from the limes.

  5. Create a Chipotle copycat carnita bowl or serve in tacos, burritos, or salads. This chicken can also be refrigerated in a sealed container for up to 3 days or frozen in a sealed container for up to 3 months.

    By Kim

Pimiento Cheese Collard Wraps

149 Calories 15 carbs 7 fat 4 protein 56 sodium 5 sugar 2 servings 

Ingredients

  • 2 collard leaves
  • 1/2 cup Pimiento cheese spread 
  • 1/2 cup cucumber, peeled and sliced into short thin strips
  • 1-2 carrots, peeled and sliced into short thin strips
  • 1/2 cup cabbage mix and/or baby greens
  • 1/2 avocado 
  • 4 oz chicken breast
  • Instructions
  • Wash and dry collard leaves and then use a paring knife to shave down the stems. This will make them much easier to fold.

  • Place collard leaves on a flat surface, spread ¼ cup of  Pimiento Cheese near the top/middle of each leaf, fill each leaf with the remaining veggies and chicken, splitting each amount between the two wraps. Wrap the leaves as you would a burrito. Cut each wrap in half and enjoy.

By Kim

Salmon Avocado Burgers

Calories 224 Total Fat 14g Cholesterol 77g Sodium 94mg Total Carbohydrate 2.4g Fiber 1.6g Sugars 0.5g Protein 20.5g Prep Time: 15 minutes Cook time: 6 Total Time: 22 minutes Serving Size: 1 Burger Servings: 6 Nutritional information for dressing is not calculated in the burger nutritional information because you will not use all of it. Makes approximately 12 tablespoons and each tablespoon is as follows: 92 calories, 10.9 g fat, 2.2 g sat fat, 16.7 mg cholesterol, 96.7 g sodium, .1 g carbs, .1 g protein

Ingredients

BURGER

  • 1 pound salmon fillet
  • 1/2 cup Panko style crumbs or Almond meal to keep it Paleo and Whole30 approved
  • 1 egg - slightly beaten
  • 1 large ripe avocado - cut into chunks
  • 1 minced Jalapeño pepper (optional, but recommended)
  • 1/2 lime juiced
  • 1 teaspoon Dorot garlic chopped
  • 1 teaspoon Dorot Basil chopped
  • pinch of chili pepper flakes (optional)
  • 1/2 teaspoons salt
  • 1/4 teaspoon pepper

DRESSING

  • 1/2 cup + 2 tablespoons mayo (for Whole30 use Primal Kitchen brand)
  • 1/4 cup canned full fat coconut milk
  • 1/2 teaspoon Dorot Garlic
  • 1/2 teaspoon Dorot Basil
  • Salt & pepper to taste

Instructions

BURGER

  1. Remove skin from salmon fillet and dice salmon or pulse it in a food processor a couple of times.

  2. Add salmon and remaining ingredients to bowl and toss to combine. Do not over handle.

  3. Form into 6 patties.

  4. Heat grill pan, BBQ or skillet to medium to medium-high.

  5. Cook 4 minutes on one side and 2-3 on the next side or until completely cooked through and center feels slightly firm.

  6. These cook fast - careful not to overcook or they will become dry.

DRESSING

  1. Mix all ingredients in a bowl.

By Kimcravings.com

Easy Avocado Mango Bites

Calories 80 Total Fat 3.5g Cholesterol 0g Sodium 75mg Total Carbohydrate 11g Fiber 2g Sugars 2g Protein 1g Prep Time: 5 minutes Total Time: 5 minutes Serving Size: 2 Bites Servings: 6

Ingredients

  • 12 TRISCUIT Crackers
  • 1/2 avocado, cut lengthwise into 12 slices, then cut crosswise in half
  • 6 fresh mango slices, cut in half
  • 2 tablespoons black bean and corn salsa
  • 1 tablespoon chopped fresh cilantro optional
  • 1 tablespoon crumbled feta or goat cheese optional

Instructions

  • Top crackers with avocados.

  • Add mangos.

  • Spoon salsa over mangos.

  • If desired, top with chopped cilantro and crumbled cheese. Enjoy!

By KimCravings.com

SHRIMP & SAUSAGE PALEO SKILLET MEAL

Total Time: 20 minutes Servings: 4

INGREDIENTS

·     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

INSTRUCTIONS:

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

By Trina /paleonewbie.com

 

 

Purple Beet Smoothie

Macros:

Calories: 340
Carbohydrates: 27g
Protein: 33g
Fat: 9g
Fiber: 7g

Ingredients:

  • 1/2 cup cooked red beets
  • 1/2 cup frozen cherries
  • 1/4 avocado
  • 1/2-3/4 cup milk or nut milk of choice
  • 1/4 cup Greek Yogurt
  • 1-2 packets Stevia
  • 1 scoop Vanilla Protine
  • Optional: 3-4 ice cubes

Directions:

Cook the red beets either by boiling them on a stovetop or baking in the oven and let them cool completely. You can also save time by buying pre-cooked beets. (If you do not want to cook the beats we do sell freeze dried beets an avocado 

Put sliced beets, cherries, avocado, 1/2 cup milk, and Greek yogurt in a blender. Blend. If the smoothie is too thick, add more milk. Lastly, add ice if you want your smoothie cold!

 

TUNA CAKES WITH JALAPENO & CILANTRO & SRIRACHA AIOL

Total Time: 35 minutes Servings: 14-16 patties Calories: 136 kcal

INGREDIENTS

25 ounces canned solid white tuna in water(five 5-ounce cans)

2 large eggs, lightly beaten

1 bunch of fresh cilantro coarsely chopped, plus a few sprigs saved for garnish

1/3 cup, plus 2 tablespoons, plain dry breadcrumbs (or almond meal for a gluten-free option)

4 tablespoons Canola mayonnaise (Greek yogurt can be used instead)

3 tablespoons fresh lemon juice (about 1 to 1 1/2 lemons)

3 jalapeno chile peppers, finely chopped, ribs and seeds removed unless you like it a little spicy

1 large onion finely chopped

4 tablespoons extra light olive oil

1 teaspoon salt

1/2 teaspoon pepper

INSTRUCTIONS:

1. In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients.

2. Sauté the onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.

3. While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro and peppers to the mixture.

4. Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.

5. In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium-high.

6. Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over a simple arugula or kale salad.

NOTES

Scoop the tuna mixture with a one third measuring cup, pat it a little to make sure it's formed tightly, then place it in the sauté pan. Use a grease screen to cut down on the oil splatter while cooking the cakes. Don’t overcrowd the pan when cooking the cakes.  They will take longer and flipping them over will be more difficult.  I use a 10inch Calphalon pan and cook 4 patties at a time. There is not much filler in these cakes, which makes them a little loose. Be sure to gently flip them over when cooking.

INGREDIENTS

3/4 cup light mayonnaise

2 cloves small garlic, mince

2 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons of Sriracha

About 3 shakes of cayenne pepper

INSTRUCTIONS: Whisk together all the ingredients in a bowl. Cover and refrigerate for at least 30 minutes before serving.

By Holly /tasteandsee.com

Kale Colada

Macros: Calories: 345 Fat: 12g Carbohydrates: 41g Protein: 28g Fiber: 7g

Ingredients:

  • 2 handfuls chopped kale
  • 1 frozen banana
  • 1/2 cup frozen or fresh pineapple chunks
  • 1/2 coconut water
  • 1/2 cup unsweetened almond or coconut milk
  • 1 Tbsp coconut butter
  • Ice to taste
  • 1 Scoop of protein powder

Directions: Blend the kale, banana, pineapple, liquids, and coconut butter together. The more you blend it, the less kale chunks you'll encounter when drinking it (we personally like a little kale chunkiness). Add ice to taste, then drink up!

You can also add some Greek yogurt to this one if you want to boost the protein content.