Coconut Curry Shrimp


Coconut Curry Shrimp

serves 6

1 Tbs butter

5 cloves garlic, minced

1/2 onion, diced

1.5 lbs shrimp, peeled

1.5 tsp curry power

1 can coconut milk

1 lime, juice of

1/4 tsp sea salt, to taste

2 Tbs fresh chopped basil or 1 tsp dry

2 cups rice, cooked for serving on

Start cooking rice first, this is a super fast meal to cook and will be done in about 10 minutes.

Sautee onion and garlic in butter for 2-3 minutes. Add Shrimp and cook for 3-5 minutes, depending on size of shrimp, until cooked through. Add remaining ingredients and let simmer for a minute.

Serve on top of rice.

Serve with a side of roasted vegetables or if you want a one pot dish, add a bag of frozen cauliflower, cauliflower rice, mushrooms, spinach, etc when you add the rest of the ingredients and simmer for a few minutes until warm.



Persian Chicken


Persian Chicken

serves 4-6

1 tsp olive oil

1/2 onion, diced

1 lb chicken, cut into bite sized pieces

1/2 tsp ground cardamom

1/2 tsp cumin

1/2 tumeric

3 summer squash or zucchini

1/4 cup sliced almonds

2 Tbs currants (or raisins, chopped)

1 lemon, zest and juice

1/2 cup yogurt

1.5 cups rice, quinoa, or amaranth, cooked according to directions.


Add 1/2 lemon worth of juice and zest to the yogurt, mix together, and sit in fridge until ready to eat. If you plan ahead, it gets better the longer it sits so you can do this earlier in the day.

sautee onion in olive oil for 2 minutes. Toss raw chicken in spices. Add to onions and sautee for 3 minutes. Add zucchini and cook for 5 minutes, until cooked through. Add 1/2 lemons worth of juice and zest. Add the currants.

While zucchini is cooking, add sliced almonds to a dry cast iron pan and toast until light brown.

Serve over rice, quinoa, or amaranth, top with toasted almonds and dollop of lemon yogurt. I have used a lime before when I didn’t have a lemon and it was great too!



Spiralized Sweet Potato Mexican Bake


Spiralized Sweet Potato Mexican Bake

serves 4-6

1 tsp olive oil

4 cloves garlic

1/2 onion, diced

1 lb cooked chicken, shredded

4 small sweet potatoes

2 cups fresh or canned diced tomatoes

1/2 cup frozen corn

2 cups vegetable of choice (I’ve used chopped zucchini, chopped kale, or chopped green beans)

1.5 tsp taco seasoning (homemade preferably)

6 oz pepperjack or cheddar cheese, shredded

green onion, avocado, sour cream/yogurt, salsa, and cilantro for topping

Sautee onion and garlic in a large wok or pan in olive oil for 2 minutes. Add rest of ingredient, besides cheese and toppings, and sautee on low for 20 minutes until sweet potatoes soften. Transfer to baking dish (9x 13 or 10 x15) and top with cheese. Cook at 350 for 30 minutes. Garnish with toppings.

If you don’t have a big enough wok, you can just mix it all together in a 10×15 and cover with aluminum foil and cook at 350 for 1 hour. Remove foil, add cheese, and cook another 15 minutes to melt cheese.

Indian Butter Chicken


Indian Butter chicken

serves 6

1 Tbs coconut oil

1/2 onion, diced

4 cloves garlic, minced

1 tsp minced ginger

1.5 lbs chicken, cut into bite sized pieces

2 cups tomato sauce puree

1 head cauliflower, chopped or 1 bag frozen spinach, or vegetable of choice

1 tsp coriander

1 tsp garam marsala

1 tsp paprika

1 tsp salt

1 tsp tumeric

1/4 tsp black pepper

1/4 tsp cumin

1/8 tsp cayenne pepper

1/2 cup coconut milk

cilantro, for garnish


Sautee onion, chicken, garlic, ginger in coconut oil for 5 minutes. Add the rest of the ingredients besides coconut milk. Cook in instant pot for 8 minutes and let it naturally release. Or bring to a boil, turn to low, cover and cook for 30 minutes. Stir in coconut milk at the end.

Serve over rice or cauliflower rice and garnish with cilantro.


Carrot Apple Ginger Soup with Toasted Almonds


Carrot Apple Ginger Soup

1 Tbs coconut oil

1 small onion, chopped

4 cloves garlic, minced

2 Tbs fresh grated ginger (or 1 Tbs if you don’t like much kick)

1 large apple or two small, cored and cut up

5 cups peeled carrots

4 cups broth

1/4 tsp salt, plus more to taste (especially if using homemade or reduced sodium broth

pinch pepper

1/2 cup sliced almonds

Place coconut oil, onion, garlic, ginger, and carrots in large stock pot and sauté for 10 minutes. Add apples and sauté for 2 more. Add stock and salt and bring to a boil. Turn down and cook for 20 minutes.

While soup is cooking, place almonds in a cast iron pan or stainless steel pan and cook on medium for 5-10 minutes, until lightly browned and toasted.

Use an immersion blender to puree soup.

Serve soup with almonds sprinkled on top.

Serve with a dollop of hummus, yogurt, or sour cream on top also if you’d like. Also great with crumbled bacon on top, but what isn’t?

Thai Chicken/Turkey Stew


Thai chicken/turkey stew

serves 8

2 lbs chicken or turkey (I like thighs, but breasts are easier because you don’t have to pick it)

1/2 onion, chopped

4 cloves garlic, minced

2 cups tomato sauce puree

2 Tbs Thai curry paste

2 Tbs coconut aminos

2 Tbs fish sauce

1 lime, zest and juice

1 inch piece ginger, grated or 3/4 tsp dry ginger

1 bunch kale, chopped

1/2 head cauliflower, chopped or 1 bag frozen cauliflower

1/2 to 1 tsp salt, to taste

Cilantro, for garnish

2 cups rice, cooked according to directions or cauliflower rice if paleo/whole 30


Put all ingredients in instant pot, dutch oven, or stock pot. If using frozen cauliflower, don’t add yet unless you like really really soft cauliflower. Cook in instant pot for 30 minutes on manual. Let naturally release. Take meat out and shred. Add meat back in and cauliflower if using frozen. Set lid back on and let sit for 5-10 minutes to allow cauliflower warm up.

If cooking in dutch oven or covered stock pot..bring all ingredients to a boil, cover, let cook for 1 hour. shred meat and add it back in with frozen cauliflower. Cook for another 5 minutes to defrost cauliflower.


Serve over cooked white or brown rice, preferably sprouted, or cauliflower rice. Its great to soak up the juices.

Inside Out Egg Rolls


Inside Out Egg Rolls

serves 6

1 head cabbage, thinly sliced

2 cups matchstick or shredded carrots

1/2 cup diced mushrooms (about 4 oz)

4 cloves garlic, diced or put through the garlic press

1/4 onion, diced

1/2 tsp grated ginger (about a 1 inch piece)

1.25 lbs shrimp, peeled and chopped into 1/2 inch pieces

3 Tbs soy sauce

1/4 cup coconut aminos

1 Tbs fish sauce

1 Tbs sesame oil

pinch Chinese five spice

green parts of green onion, for garnish

sesame seeds, for garnish

2 cups rice, cooked or cauliflower rice


Sautee cabbage through ginger in one Tbs of water just to make sure it doesn’t burn to the bottom of the wok. As it cooks, the vegetables will release more liquid. Cook for about 10 minutes until soft. Add the soy sauce, coconut aminos, fish sauce, sesame oil, and Chinese five spice. Add shrimp and cook for 5 more minutes until shrimp is pink throughout.

Serve over rice and garnish with green onion and sesame seeds.