Tuesday, January 15, 2013


Holy moly, we have been in paleo heaven night after night! I have paleo chocolate chili and spiced cocoa dusted cauliflower cooking at the moment. I could eat the air. No joke. Smells so good. If you're interested in that recipe leave a little comment at the end of this post in the comments section. For now, you get to test out ginger-lime shrimp with zucchini noodles. Both of which you would've thought Ty was in heaven or something. Each bite was 'yum,' 'oh man this is SO good,' and 'mmmm' over and over.
(credit to Well Fed for the recipe)

Ginger-lime Grilled Shrimp
2 tbsp lime juice
1/4 tsp crushed red pepper flakes
3 cloves garlic, minced
2 tsp freshly grated ginger
1/4 tsp salt
1/4 tsp black pepper
2 tbsp chopped cilantro
1 tbsp olive oil
1-2 pounds large shrimp (defrosted, leftover water drained)
*Depending the amount of shrimp you use, I found that I had to add more lime juice and a tiny bit more olive oil.

1) Mix the lime juice with all the spices, then add the olive oil. Place in large ziploc bag with shrimp, shake around to get the mixture to cover the shrimp. Let it sit for 30 minutes in the fridge. You can either grill the shrimp on skewers on your BBQ on high heat for about 10 min or saute them in a pan until cooked. We didn't have propane so I sauteed mine. Still turned out yummy and even reminded me of my mom's lemon garlic shrimp recipe!

Zucchini Noodles
6 zucchini (3 yellow, 3 green), sliced with a julienne peeler (the recipe calls for 4 zucchs, but it didn't make much)
1/2 tsp coconut oil
1 tbsp almond flour
2 tbsp olive oil
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
salt and pepper, to taste

1) Put the julienned zucchini in a colander and toss generously with salt. Let sit for 20-30 min. Rinse with running water, drain well, and pat dry with paper towels (the recipe says DO NOT skip this step...also, the noodles never seem to get all the water out of them so I say don't worry about it too much).
2) While the zucchini is sweating off it's water, heat a pan over med-high heat with the coconut oil. Once melted, add the almond flour and a pinch of salt. Saute them, stirring often until toasty brown. Remove crumbs from pan to use for garnish later.
3) Add the dried zucchini noodles to the pan, saute for several minutes. Push the noodles to the side and add the olive oil, garlic, and crushed red pepper. Let cook for about a minute, then stir the mixture into the noodles. Once the noodles are coated, add the parsley, salt, and black pepper (I didn't add any extra salt since I figured there was enough still remaining on the noodles). 
4) Sprinkle the almond flour crumbles on the top before serving.

Need a little workout? Try this one out just for the heck of it!

Burpies and sit ups
(10 burpies, 10 sit ups, 9 burpies, 9 sit ups, etc)

"If you worked out when you were first thinking about it...
you'd be done by now!"