Ginger Shrimp Salad

1 lb medium shrimp (tails removed, cooked, and de-veined – I buy them frozen and already cooked)

3 green onions

1 tsp grated fresh ginger

1/2 tsp crushed garlic

Pinch of sea salt

Palm full of red pepper flakes

Juice from 1 lemon

Fresh Arugula

Olive oil to taste

1 Avocado

If you are using frozen shrimp like I did; thaw, drain, and pat dry with paper towels.  If using fresh shrimp, remove tails, de-vein, and toss into boiling water.  Bring the water back to a simmer.  Once the shrimp rise to the top remove them and place in ice water.  Then drain and pat dry with paper towels. Toss the cold shrimp with the lemon juice, ginger, garlic, onions, red pepper flakes, salt, and pepper.  Serve on a bed of arugula garnished with sliced avocado and top with a drizzle of extra virgin olive oil.

Curried Hash

2 sweet potatoes

2 zucchini

2 shallots

2 omega 3 enriched eggs

1/2 tsp sea salt (optional)

1 tbsp curry powder

1/2 tbsp cinnamon

5 tbsp coconut oil

Peel the sweet potatoes and rinse.  Using a food processor or a cheese grater, shred the sweet potatoes and the zucchini.  Using a hand held chopper, finely chop the shallots.  In a large mixing bowl, combine the shredded potatoes, zucchini, shallots, eggs, and spices.  In a large skillet, heat the coconut oil over medium, add the hash, and cook stirring frequently until the potatoes are soft and start to crisp up.  Serve immediately.  This is a great post workout snack!!

Enjoy!

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Ginger Shrimp Salad and Curried Hash is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Stuffed Avocados

3 -4 ripe avocados

4 cans of Trader Joe’s tuna packed in water

3 green onions

3 celery stalks

1 palm full of dried dill

1 tbsp garlic powder

fresh ground black pepper to taste

grape tomatoes halved

about 1 cup of Olive Oil Mayo- 1egg, 1 1/2 tbsp apple cider vinegar, pinch of sea salt, few shakes of cayenne pepper, 1 tsp yellow mustard, 1 cup olive oil

Cut avocados in half lengthwise and remove the stone – leave the peel on.  In a large mixing bowl mix together the tuna, celery,  onions, and spices. In a food processor process for 5 seconds the egg, vinegar, mustard, cayenne pepper, and sea salt.  For another 5 seconds of blending slowly add the olive oil until it makes mayo. 

Add the mayo mixture to the tuna, mix well, and scoop onto halved avocados and top with tomatoes.

Enjoy!

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Stuffed Avocados is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

One problem I have with managing my greens consumption is how much room the uncooked greens take up in my fridge. One of my rock-star clients Jillian H. gave me a great idea that has helped ensure that I eat my greens before my greens eat up all the space in  my fridge.  She suggested to cook ALL of my greens at once and make a giant greens mixture to keep in a big tupperware and serve up as needed.  I like to chop my greens up, smash them all down into a giant pot, poor in about 2 cups of water, cover and steam until tender.  This way you can season your greens how you want to depending on what you decide to serve them with later. That’s just what I did this week and I discovered how great greens and scrambled eggs are with a little salsa verde on top, how easy it is to serve some greens up with the Already Cooked Wild Caught Salmon I found from Trader Joe’s, and that greens are great with just about everything else I ate this week.  Thanks for the great tip Jillian and for helping me save some space in my fridge!

Also, here’s an awesome salad recipe to use with the salmon I mentioned:

Wild Salmon Salad

Salad greens of your choice

Already Cooked Wild Caught Salmon from Trader Joe’s

Roasted yellow and red peppers diced

1 organic apple diced

handful of slivered almonds

1 avocado diced

Olive oil, black pepper, dried dill and lemon juice to taste

A splash of white balsamic vinegar.

Toss all together and EAT!! 

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Eat your greens!! is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Here are a couple of super easy recipes and a picture of a quick snack that I go to often when in a hurry…

Breakfast Scramble

1/2 cup of marinated artichoke hearts

1/4 cup sun dried tomatoes

1 sliced red bell pepper

1/2 sliced red onion

6-8 stalks of asparagus

6 eggs

olive oil

Saute all veggies and sun dried tomatoes in olive oil until the asparagus is still crisp but tender.  Add eggs and scramble together.  I made this for myself and my two little ones.  If it was the whole family I would have doubled the recipe… 

Spinach Salad

2 giant handfuls of organic spinach

3 hardboild eggs diced

4 strips of bacon crumbled

1/2 cup of roasted red peppers diced

1 organic apple diced

olive oil

small drizzle of red wine vinegar

1 tsp dried dill

black pepper to taste

Toss all ingredients together and enjoy!

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A Scramble, a Salad, and a Snack… is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Saute 2 cups of sliced mushrooms and one red onion in a bunch of olive oil.  Throw in a pound or two of grassfed ground beef.  Cook together until meat is browned.  Pour in your favorite marinara sauce (one with no additives or  sugar, like the Puttanesca sauce from Trader Joe’s).  Add two heads of chopped broccolli and simmer together for 10 minutes. 

Also pictured is another quick chicken salad: Diced chicken breast, diced purple cabbage, two diced hardboiled eggs, a big handful of sunflower seeds, olive oil, a little mayo, lemon juice, and cracked black pepper.

Enjoy!!

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Keep it simple. is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License