These recipes are simple, nutritious and perfect for anyone avoiding –
gluten, dairy, sugar, eggs, grains or legumes
(almost paleo, however I used sweet potatoes – apparently our paleolithic ancestors cooked meat but not potatoes. whatever.)
Simply omit the animal protein and double the portion size for a deliciously healthy Vegan or Vegetarian variation.
You know what? I’m shifting the perspective here… Whether you’re avoiding certain ingredients or not – these are just delicious recipes I know you’ll love, and will leave you feeling nourished, energized and satisfied (not bloated and heavy)!
The common thread here is WHOLE, SEASONAL, ORGANIC ingredients…
MENU:
- Honey Harissa Salmon ~ Roasted Root Veggies ~ Jalepeno Lime Chimichurri
- Thai Shrimp Skewers ~ Rainbow Veggies & Cauliflowre “Rice” ~ Sweet&Spicy Almond Sauce
- Pecan Crust Chicken ~ Zucchini “Spaghetti” ~ Vegan Kale Pesto
Honey Harissa Salmon ~ Roasted Root Veggies ~ Jalepeno Lime Chimichurri
Recipe:
Combine harissa, lime and honey to taste. Marinate over salmon. Cook flesh side down for a few minutes in a skillet. Flip and cover the pan with a lid and continue to cook for 3-5 minutes.
Chimichurri: Blend: Cilantro, lime and jalepeno with olive oil and a bit of honey – season with s&p.
Toss with roasted root veggies like sweet potatoes, beets and carrots
Thai Shrimp Skewers ~ Rainbow Veggies & Cauliflowre “Rice” ~ Sweet&Spicy Almond Sauce
Recipe:
Sweet&Spicy Almond Sauce: Blend Almond Butter, Lime juice, hot sauce, red thai chili paste, honey, rice wine vinegar and hot water.
Cauliflower “Rice”: Finely chop cauliflower and steam. finely shred rainbow carrots, snap peas, bell peppers and cabbage. Saute with ginger and scallions.
Pecan Crust Chicken ~ Zucchini “Spaghetti” ~ Vegan Kale Pesto
Recipe:
Kale Pesto: Blend Kale, Nutritional yeast, lemon, pine nuts, almonds, olive oil, and season with salt and pepper.
Zucchini “Spaghetti”: using this amazing Julienne Peeler to make zucchini pasta and saute with coconut oil and pesto.
Pecan Crusted Chicken. Coat Chicken strips in egg whites and finely chopped pecans – bake on parchment paper lined baking sheets – 400 for 10 minutes on each side.
