Coconut Curry Shrimp and Spinach with Roasted Broccoli

*Adapted from www.paleodietlifestyle.com

2 lbs shrimp, peeled and deveined

1 bag fresh spinach, chopped (original recipe called for 2 cups--I think this is more like 4)

1 onion, chopped

1 garlic clove, chopped (my addition)

1 tsp fresh grated ginger (my addition)

2TBS coconut oil

2TBS tomato paste

2 tsp curry powder

1 C full fat coconut milk

1/2 cup chicken stock (could probably do without)

salt and pepper to taste

Heat coconut oil in a large skillet and add onion, garlic and ginger and saute until soft. Season with S&P and add curry powder and cook for an additional minute. Place half of mixture (original recipe says all of it) in blender and add tomato paste, chicken stock and coconut milk and puree until smooth. Pour mixture back into skillet and bring to a simmer. Add shrimp and cook for a few minutes until they start to turn pink. Add spinach and cook until just tender.

For the roasted broccoli, I just toss broccoli with a TBS or so of olive oil, S&P, garlic powder, and onion powder. Place on a baking sheet and roast at 450 for 10 minutes. Works as a good snack too!

Grilled Ribeyes with Cherry Tomato Relish

We had this last night and the Cherry Tomato Relish was the cherry on top, so to speak. We served it with sauteed spinach and roasted butternut squash. Delish!

Prepare and grill steaks to your liking.

For the relish:

1 pint of cherry tomatoes, sliced in half

1/2 red onion, sliced

EVOO

S&P

Gently toss ingredients and place on a cookie sheet. Roast at 425 for 25 minutes, or until starting to brown, turning every 10 minutes. Good either hot or cold.

Top steak with relish.

Shallot and Caper Vinaigrette

This is really good as a salad dressing or a dip for veggies.

2 cloves garlic

1/2 shallot

2 TBS capers

1/2 cup olive oil

1/3 cup balsamic vinegar

1 1/2 TBS mustard (any kind without sugar)

Blend (preferably with an emersion blender) until smooth.

Thai "Satay" Sauce

I used this to bake a mahi mahi fillet in (sorry I don't have a better photo!), but I think that there are probably a plethora of things that this could be used for--chicken, beef, shrimp, even a dipping sauce for vegetables.

Juice of 1 lime

1 tsp fresh grated ginger (I like to keep a nugget in my freezer and use a micrograter to grate as needed)

2 cloves of garlic

1/2 shallot

2 TBS almond butter

1/4 cup olive oil

1/4 cup coconut milk

cumin and curry powder (maybe 1/2 to 1 tsp of each, depending on your taste)

S&P

Combine in an emersion blender (or any blender) until smooth.

Avocado Mango Salsa

We use this on a ton of stuff! Here it is over Salmon (simply baked with salt and pepper at 350 for 30 min).

2 ripe avocados, diced

1 mango, diced

1/4 cup chopped cilantro (you can leave this out if you're not a fan)

Chopped red onion (sometimes I leave it out)

Juice of 1 lime

S&P to taste.

Toss gently.

Oven "Fried" Chicken with Roasted Brussels Sprouts and Parsnip Mash

So, I had some chicken (I had added some olive oil, S&P, and garlic and onion powders to it last night when I was prepping it) in the fridge that I was just going to bake tonight, but that sounded boring, so I experimented.

Oven "Fried" Chicken

Boneless skinless chicken breasts (although this would work great with tenders!)--like I mentioned, it had sort of been marinating overnight in some EVOO, S&P, and garlic and onion powders.

1 C ground coconut (I just put my regular flakes in the food processor)

1/4 C ground almonds (I was just seeing if my food processor would actually grind them, so I used it--not necessary)

Seasonings of your choice (paprika, garlic powder, onion powder, S&P....whatever your feeling!)

Egg wash, if your chicken hasn't been marinating like mine was.

Preheat oven to 400. Line cookie sheet with tin foil and spray with Pam (I know, not 100% clean, but whatev). Place coconut flakes and ground almonds in dish and season with whatever you're choosing. Place egg wash in another dish (if using). Dip chicken in egg wash, and then in coconut "crumbs" until well coated. Place on baking sheet and bake for 40 minutes or until done.

Roasted Brussels Sprouts

Brussels sprouts trimmed and cut in half

EVOO

S&P

Roast at 425 for 30-40 minutes shaking every 10 minutes or so until nice and browned.

Parsnip Mash (I needed a side dish)--Beware: your house will smell like armpits while they're boiling.

Bag of parsnips

Chicken stock

Coconut milk

S&P

Peel Parsnips and cut into 1 inch rounds. Place in saucepan and cover with 1/2 water and 1/2 chicken stock. Bring to boil and simmer for 20 minutes. Drain. Mash and add coconut milk to desired consistency and season with S&P.