~1 (14-ounce) can unsweetened full fat coconut milk
~1/2 red curry paste
~1 tablespoon fresh lime juice
~1 tablespoon curry powder
~2 teaspoons minced ginger
~1/4 cup fresh cilantro, chopped
~Sea salt and freshly ground black pepper to taste
~1 pound large shrimp, peeled and deveined
In a large sauce pan whisk together the coconut milk, red curry paste, lime juice, curry powder and ginger. Slowly bring to a low boil over low heat. Simmer for until slightly reduced and thickened, about 7 to 10 minutes. Add the cilantro and salt and pepper. Add the shrimp and simmer, covered, until the shrimp are fully cooked, about 12 to 15 minutes. Transfer the curry to a serving bowl or poor over curried cauliflower rice or quinoa.
~ 1 ripe avocado
~5 cups of organic spinach
~1/2 small white organic onion
~2 garlic cloves
~1/2 teaspoon Celtic sea salt
~juice of 1 lemon
Place all ingredients into food processor until blended
~6 oz tomato paste
~1/2 onion, chopped
~2 tablespoons minced garlic
~2 tablespoons coconut oil (or grapeseed)
~2 tablespoons olive oil
~3/4 cup water
~1-2 wide Japanese eggplants
~1-2 wide zucchini
~1-2 wide yellow summer squash
~3 bell peppers (1 red, 1 orange, 1 yellow or all the same color)
~1 red onion
~1 teaspoon fresh thyme leaves
~Sea salt and pepper to taste
Preheat oven to 375 degrees. In a skillet over medium heat place coconut oil and add onions and stir until translucent. Add the garlic and sauté for another minute. Remove from heat and set aside.
Use a 9×13 casserole pan and spray with olive oil spray and lightly cover bottom. In a separate bowl, mix together tomato paste, sautéed onions and garlic, water, 1 tablespoon of olive oil, and salt and pepper to taste until combined. Place the mixture on the bottom of the casserole pan evenly.
Using a mandolin, slice the eggplant, zucchini, yellow summer squash, and red onion so they are roughly the same size. Open and clean outside of bell peppers and cut same size circles with a knife or cookie cutter. Place in a sequence the cut circles of vegetables in a line maintaining a consistent order until the pan is filled.
Brush or spray the top with the remaining tablespoon of olive oil and thyme leaves. Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables. Bake for about 4 minutes or until fully roasted.
~ 1 ½ cups of gluten free oats
~ ½ cup of organic pumpkin puree
~ 2 rip bananas
~ 2 teaspoons of pumpkin pie spice
~ 1 scoop of Newport Protein Powder
- In a bowel, mash bananas, add pumpkin puree and pumpkin spices
- Mix in oats and protein powder until dough is formed
- Place on ungreased cookie sheet
- Bake for 10-15 minutes at 350°
~2 potatoes (can be purple, sweet or yam)
~1-2 tablespoons of olive oil
~Sea salt to taste
Preheat oven to 350 degrees. Peel potato skins off of potato. Using a mandolin or knife, cut potatoes into thin rounds then place in large bowl. Add olive oil and salt to cover lightly. Place on a cookie sheet and bake for approximately 30-45 minutes. Cooking time may vary depending on thickness of the potato and how crispy you like it. Turn chips over about 15-20 minutes in.
Optional: Can use additional seasonings such as Cajun, paprika, or cinnamon.
~ 1 package of riced broccoli from Trader Joe’s
~ 2 tablespoons of coconut oil (you could also use avocado or grape seed oil instead)
~ ½ of a yellow onion chopped
~ 2-3 stalks of celery
~ 2 leek stalks
*salt and pepper to taste
- In a sauté pan melt coconut oil and sauté onions, celery and leeks on medium heat for 3-5 minutes
- Add riced broccoli
- Sauté until soft (approximately 5-10 minutes)
- Salt and pepper to taste and Enjoy!!