Caprese Salad Skewers

These are not pure paleo but are low-carb. Sometimes you just need to have some cheese!

Insalata Caprese is traditionally a simple salad, made of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil. In Italy, unlike most salads, it is usually served as an antipasto, not a contorno.

1 package 8-inch bamboo skewers
1 pint cherry or grape tomatoes
2 tubs bocconcini (small balls of fresh mozzarella), drained
24 leaves fresh basil
Extra-virgin olive oil, for drizzling
Balsamic Vinegar
Salt and pepper

For caprese sticks, skewer tomatoes and bocconcini bites, placing basil leaves between them. Drizzle these sticks with extra-virgin oil, balsamic vinegar and season with salt and pepper, to your taste.

Classic Spinach Dip (Cheat Day)

This is super simple and always a crowd pleaser!

1 package Knorr® Vegetable Dry Soup Mix
2 cups sour cream
1 cup mayonnaise
1 package frozen chopped spinach, defrosted, and squeezed dry
1 can water chestnuts, drained and chopped
3 green onions, chopped
1 large round pumpernickel bread loaf

Combine Knorr® Vegetable Dry Soup Mix and all other ingredients, except pumpernickel, and chill about 2 hours.

To make pumpernickel bread “bowl” hollow out centre of pumpernickel loaf. Slice bread from centre into cubes and set aside. Fill with spinach dip, and serve with fresh vegetables, pumpernickel bread cubes or potato chips.

Crab Cakes

1 pound crab meat (I used canned crab meat)
2 tbsp finely diced red onion
2 tbsp paleo mayo
1 tsp crushed garlic
salt and pepper to taste
1 tsp chili powder
1 egg
2 tbsp coconut flour
2-4 tbsp coconut oil

If using the canned crab, make sure to crumble the crab with your hands into a large mixing bowl and pick out any shells you might find.  Mix the crab with the onion, mayo, garlic, sea salt, pepper, chili powder, egg and coconut flour.  In a large skillet, heat the coconut oil over medium heat for 1 minute or until hot enough that a sprinkle of water in the pan makes the oil sizzle.  Form the crab cake mixture into palm size patties and fry for 2-3 minutes on each side or until they are golden brown.  Makes approximately 10 crab cakes. Serve with mango chutney or fresh lemon. 

**I found mine to be on the dry side, I would start with 1 tbsp of coconut flour and check the consistency of the mixture, if still too wet add more coconut flour. 

Recipe from Everyday Paleo

Kale Chips

 Kale is being called new powerhouse vegetable. Here are a few reasons why!

1. Kale is low in calorie, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination with its great fiber content. It’s also filled with so many nutrients, vitamins, folate and magnesium as well as those listed below.

2. Kale is high in iron. Per calorie, kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more.

3. Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and the prevention of blood clotting.

4. Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers.

5. Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which helps fight against arthritis, asthma and autoimmune disorders.

6. Kale is great for cardiovascular support. Eating more kale can help lower cholesterol levels.

7. Kale is high in Vitamin A.Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.

8. Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration.

9. Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. Vitamin C is also helpful to maintain cartilage and joint flexibility

10. Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy.

1 bunch of kale
3 tsp olive oil
Sea salt and pepper
2 tsp cumin

Preheat oven to about 375*

Tear the leaves off the thick stems of kale into bite size pieces. Spread out on cookie sheets. Drizzle with olive oil. Sprinkle with sea salt, pepper and cumin. Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan. Be sure to stir the chips ever 5 minutes, to ensure they do not burn. Enjoy!

Escargot

I made it home for my birthday and my mom made one of my favorite meals: steak, crab, lobster and escargot. This meal sounds super fancy but it really is easy to make at home! This recipe is courtesy of my mom! 

Escargot is a classic french dish of cooked land snails, usually served as an appetizer.

1 can snails
1 package Escargot Seasoning Mix (Sea-far)
1/2 cup butter
24 small - medium mushroom caps

Preheat oven to 350 degree F.

Saute mushroom caps in frying pan to remove excess moisture approximately 5 - 6 minutes. Meanwhile add the contents of the Escargot seasoning package to melted butter. Place escargot into escargot pan or mini muffin tins and top with mushroom cap. Pour butter mixture over the escargots. Heat in the oven until the butter begins to bubble. Enjoy!

Not 100% paleo but darn close!

Avocado Egg Salad

1 ripe avocado
Juice of 1/2 lemon
4 hard boiled eggs, chilled
2 tbsp celery
1 tbsp parsley, chopped
1 tbsp green onions, chopped
1/4 tsp freshly ground pepper
1-2 slices of cooked bacon, chopped
1 tsp fresh dill, chopped
4-5 endive bulbs

In a medium bowl, mash avocado and lemon juice together with a fork until it is creamy and smooth. It’s okay if there are still a few lumps. With a box grater over the bowl, grate in the four hard boiled eggs. Add the chopped celery, parsley, and seasonings to the bowl. Combine gently with a fork until everything is incorporated. Taste the egg salad and adjust the seasonings as needed. At this point the mixture can be refrigerated for up to 2 hours.

Break off the endive leaves and arrange them on a plate. Spoon the egg salad into the lettuce cups and top with chopped bacon and dill. Serve immediately.

Recipe from Simple Bites

Coconut Lime Shrimp

I made this for the first time and it was great! I will definitely be making this again.

Served with fresh lime and Sriracha Hot Sauce

2 large egg whites

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 tsp lime zest

1 pound large shrimp, peeled and deveined

1 cup unsweetened flaked coconut

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Whisk egg whites with the salt, pepper, garlic powder and lime zest in a large mixing bowl. Add the shrimp and toss to coat. Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate coconut flakes. Toss to coat. Place the shrimp on the prepared baking sheet.

Bake for 6 minutes, turn shrimp over, and cook for another 5- 6- minutes or until the coconut is golden brown and the shrimp are bright pink.

Can be served as an appetizer or main dish.

Adapted from Cindy's Table