Paleo Cilantro Lime Shrimp Sliders

Superbowl XLVIII is fast approaching!  This year I will be including these delicious cilanto lime shrimp sliders on my superbowl party menu! 

These sliders have a slight mexican spicy flare! 

They taste even more amazing if you prepare the shrimp mixture the night before hand and refridgerate.

Feel free to cut back on the cayenne pepper if desired.

INGREDIENTS :

2.5 cups cooked small shrimp devined and tails removed

3/4 cup chopped fresh cilantro

3 Tbsp fresh lime juice

1 tsp lime zest

2 minced garlic cloves

2 diced green onions

2 tsp cayenne pepper

2 tsp onion powder

2 tsp sea salt

1 tsp black pepper

1/3 cup almond flour

2 pasture eggs lightly beaten

2 Tbsp coconut oil divided for frying

INSTRUCTIONS :

In a food processor combine the shrimp,  cilantro and all of the spices.  (Everything except the almond flour and eggs) pulse only a couple of times so that you still have some large chunks of shrimp!

If you have time, make this the night before and refridgerate. 

Prior to adding the flour and eggs, wash one sweet potato and slice approximately 1/4 inch thick leaving the skin on.

Heat half of the coconut oil in the pan until the oil is hot. (Check first by touching the pan with your spatula to see if bubbles form around it)

Then add your sweet potato slices to the pan and sprinkle with extra sea salt.

Brown the sweet potato about 5 minutes on each side.

In a mixing bowl combine the shrimp mixture with flour and eggs.

Rinse out the pan or use a different pan to melt the remaining coconut oil until hot.

Using your hands form small patties determine the perfect size by the size of your sweet potato buns!

Cook until brown and crispy on each side (about 6 minutes each side) 

Serve hot with fresh avocado or guacamole!

 

I ended up with 10 sliders! 

The sliders and buns could be made ahead of time and reheated on a cookie sheet covered with parchment paper in the oven at 350 for 20 minutes.

PALEO ITALIAN WEDDING SOUP

Amazing, thats all I can say!

I made a large pot and it was all gone, devoured by myself and 2 kids with in 24 hours.

First let me give you a little background.  My 6 year old only eats; chicken noodle soup and italian wedding soup.  Well at least for the past 2 weeks.  I am talking breakfast, lunch and dinner. 

Oh and one day she did eat all of my Cilantro Lime Coleslaw with Fresh Dill with her soup for breakfast, lunch and dinner.

So I made my usual mom's turkey soup to satisfy her soup craving.  Egg noodles on the side in order to keep things paleo for me.  I use my homemade broth from the Christmas turkey.  It is a lot of work making perfect turkey soup! 

The entire pot of soup, gone 24 hours later! 

Dont get me wrong, I am so glad they all love my soups and they are so healthy,  but I can't keep up!

I do work a full time job people!  LOL I can't complain. 

My 6 year old loves Campbell's canned italian wedding soup. Personally I think its gross and tastes like a tin can.  However when I looked at the ingredients listed, I was surprised to see that it isnt that bad.  I was expecting to see chemical names, preservatives etc.  

After buying her a few cans, I thought to myself surely I can make a homemade paleo version that we all can enjoy!

I had to get the spices and flavouring just right, trying to mimic the Campbell's version but better.

I hope you enjoy this soup as much as we did!

Ingredients:

☆Meatball Meat (as much as desired depending on how many meatballs you want) I used about 1.5 cups 

Soup Ingredients:

2 cups sauted chopped kale, it should be fully cooked, soft and wilted. (I usually have kale sautéed on hand in fridge or freezer)

1 cup thin julienned carrots

1/2 cup very finely chopped celery

1/2 cup very finely diced sweet onion

6 cups homemade chicken broth (or organic low sodium)

2 Tbsp Basil
2 Tbsp oregano
2 Tbsp italian seasoning
1 Tbsp garlic powder
1 Tbsp onion powder
Sea salt
Pepper

INSTRUCTIONS :

A few days ago, when I made my amazing PALEO SLOW COOKER AVOCADO CILANTRO ITALIAN MEATBALLS, I set aside about 1.5 cups of the uncooked meatball meat to be used in this soup.

Preheat oven to 350 degrees, 

Take the meatball meat and roll it into tiny little round balls.  The smaller the better.  I dont but any binder (almond flour) in my meatballs except eggs and avocado,  so they dont form perfect balls but that's okay! 

Place the mini meatballs on a cookie sheet covered with parchment paper and set aside.

Now start the soup,

In a large stock pot, add all of the soup ingredients and bring to a boil.  Then reduce to simmer while the meatballs are cooking.

Place meatballs in the oven and bake for 20 minutes, rotating once half way.

Once meatballs are cooked, gently add them to the soup pot and simmer for 15 more minutes then serve!

Now to keep my daughter happy, I cooked a pot of Acini di peppe pasta to keep on the side and add into her bowl!

 

 

 

 

5 INGREDIENT PALEO BANANA BLUEBERRY PANCAKES!

These are the tastiest pancakes I have ever made! And totally guilt free!

INGREDIENTS :

2 Ripe bananas

1/2 cup fresh blueberries

2 Tbsp Almond butter

1 Tbsp raw honey

1 egg

INSTRUCTIONS :

Mash together bananas, with one egg, almond butter, and raw honey.

Combine well

Heat 1tsp coconut oil in a non-stick pan on medium heat.

Just before cooking stir in the blue berries.

Pour the batter into the pan just like pan cakes.

Cover with a lid and cook for 15 minutes, then flip and continue cooking uncovered until the bottom is golden brown. 

Serve with pure maple syrup or a spoonful of coconut whip! 

PALEO ROASTED BEET AND CUCUMBER SALAD

This salad is great with a slight asian flare!

I served it along side a Roated Herbed Whole Chicken with Lobster Rutabaga Mash.

INGREDIENTS :

2 cups cubed fresh beets

1 tsp olive oil

1 english cucumber sliced thinly

2 tbsp sesame oil

1 tbsp raw honey

1 tbsp toasted sesame seeds

1 tbsp Glutenfree Tamari Sauce

1 tsp sea salt

Ground black pepper to taste

INSTRUCTIONS :

Toss the beets in the olive oil and a little sea salt and roast at 375 degrees for 30 minutes, stiring occasionally.

Once beets are cooked, set aside and let cool completely.

In a large bowl, combine the cucumber, sesame seeds and remaining ingredients and coat well.

Then add the cooled beets and refrigerate for at least 1 hour before serving.

PALEO LOBSTER RUTABAGA MASH

One of my favorite sides for Roast Chicken or Filet Mignon is Lobster mashed potatoes!

I decided to recreate this delicious creamy side dish using rutabaga.

I have included goat cheese in my version but you could most definitely leave it out all together and I think this would still be fantastic!

INGREDIENTS :

3 cups peeled and cubed rutabaga

1 cup cooked lobster meat cut into chunks

2 tsp garlic powder

2 tsp sea salt

2 chopped green onion

2 tbsp crumbled goat cheese

2 tbsp grassfed butter

INSTRUCTIONS :

Boil the cubed rutabaga until tender, do not over cook.

Mean while, saute the lobster meat with the butter, and green onions.

Once the rutabaga is cooked, drain it well, mash it using a potato masher, then stir in the butter, lobster, and green onions.

Add the sea salt, garlic and goat cheese and cream together with a fork. 

Enjoy!

PALEO FRENCH ONION DIP

Many people are already aware of my family's obsession with french onion dip.

It's the one thing that I have truly missed since going dairy free.

When watching Sunday Football, hockey games, NLL Lacrosse games or even just watching a movie my husband and kids love their chips and dip.

I get to sit there and drool. This recipe in my opinion puts Helluvadip to shame!

It's best to make ahead of time as the flavours are even more elaborate on day two.

INGREDIENTS :

2 Tbsp bacon grease

2 Thinly Diced Shallots

1 garlic clove minced

1 / 2 tsp celery salt

Dash of Worcestershire sauce

1.5 cups Earths Island Vegenaise or Homemade Paleo Mayo

3 slices finely chopped prosciutto

1tsp sea salt

2tsp nutritional yeast flakes

INSTRUCTIONS :

In a skillet, add 1tsp bacon grease and the finely chopped prosciutto and fry until well cooked and crumbly then set aside.

Add the remaining bacon grease to the pan along with the finely diced shallots.

This must be a real shallot to get the perfect flavour.

Carmelize the shallot for a true 20 mins, then add the minced garlic, celery salt and nutritional yeast flakes, worcestershire sauce and cook for 5 more minutes.

Let the onion mixture cool completely.

Add both the onion mixture and the crumbled prosciutto to the vegenaise or paleo mayo, stir well and refridgerate for at least 1 hour before serving.

I know that some people feel that worcestershire sauce is not paleo. You could leave it out. 

I use Earths Island Vegenaise once in a while if I haven't had the time to make paleo mayo.  It tastes great but contains soy which doesnt sit well with my gut if I have it more than once in a blue moon. 

I served mine with sweet potato chips cooked in Olive Oil using my Actifry deep fryer! Delicious!

SPICY BEEF PALEO CHILI

This is a very easy chili recipe that I have simply adapted from my original Mom's chili recipe. 

I have removed the kidney beans and added bacon.  Thats it!

I serve the chili by itself, with plantain chips or with a fresh roll for my husband and kids.

INGREDIENTS:

2Lb grassfed ground beef
1.5 cups chopped fresh mushrooms
1 chopped green bell pepper
1 large diced sweet onion
2 cups tomato puree or 1 large can organic tomato sauce
2 cups organic low sodium beef broth
1 small can organic tomato paste
1 can diced organic tomatoes
1 cup water

4 tbsp chili powder
2 tbsp cayenne pepper
1tbsp ground cumin

1 tbsp smoked paprika

2tsp garlic powder

1tbsp sea salt
1 tbsp black pepper

Couple dashes worcestershire sauce
Couple dashes tobasco sauce
8 slices cooked chopped bacon

INSTRUCTIONS :

In a large sauce pan brown the ground beef and drain

Add in the onions, spices, and mushrooms, saute over medium heat until onions and mushrooms are tender

Add the remaining ingredients and simmer over med-low heat for 30 minutes stiring occasionally.

Add more sea salt if desired.

Serve with plaintain chips!

NINE MONTHS POST BILATERAL MASTECTOMY AND THE NIGHTMARE STILL ISN'T OVER

It has been 9 months since I underwent a skin sparing bilateral mastectomy with "immediate reconstruction".

There was nothing "Immediate" about my reconstruction.  I hope other women are given realistic expectations and are not fooled by the term immediate reconstruction.

Nine months later, after 4 reconstructive surgeries, my breasts are in stage IV capsular contracture.  They are tight, round painful balls.  They have fallen completely out of the pocket and are sitting with a large 3 inch gap between them. 

My nipple reconstruction did not really take, they have flattened dramatically and a large portion of the skin graph was destroyed 2 weeks post op when the bandages were removed.

I have been doing countless hours of research online and have found a consistency.  It seems that many physicians are having great success with Alloderm or dermal matrix when used in breast reconstruction revision.

The trick is finding a surgeon in the GTA who is willing to try this technique on me.

OHIP is a wonderful thing, and I am not taking it for granted one bit. But only certain and limited procedures are available to Ontario Citizens.  There are many surgeons in the US who are having enormous success with breast reconstruction with Alloderm.  Only it comes at a high cost.

I find this very frustrating.  As a Canadian, if a medical procedure is recommended to me such as a prophylactic bilateral mastectomy, to reduce the risk of cancer (which clearly reduces future costs for our health care system), then why am I not entitled to the most recent up to date technologies and procedures for reconstruction.

It may not be that I am not entitled to these procedures, its just that I have to find all of the assistance and resources myself.  This should not be the patient's sole responsibility.

There is no help, there is no assistance, there is no support.  This is very frustrating.

I have another surgery tentatively scheduled for February, and another one schedule for June.

Thank fully I have managed to get an appointment with a surgeon for a second opinion prior to my February scheduled surgery.  I really need to hear from another expert that I am on the right track.  This was not the plan.  I never imagined that my process would take longer than 12 months. 

Everything sounded so positive in all of the consultations with all of the doctors and surgeons.  3 to 6 months maximum all said and done!

I am terrified to work out, terrified to use my arms, terrified to sleep with out a bra.  All of my research indicates that all of these things may have contributed to my severe capsular contracture.  I am so confused and there are so many conflicting instructions.

I don't 100% trust my own surgeon's advice at this point.  How could I, nothing has gone as planned.

Hopefully by the end of the month, I will have 2 more opinions that will help provide me with hope.

Again, I realize that all of this is still better than fighting cancer, and I am in no way trying to act as if my story is worse than someone who did not have this opportunity and is now fighting for their life.  I just wish I was given all the possibilities and was able to mentally prepare for the worse.

The psychological toll this has taken on my body, mind and soul is astounding to say the least. 

I have to re-convince myself daily that I made the right decision and that I will get through this.

9 MONTHS LATER, 4 SURGERIES LATER AND I HAVE STAGE IV CAPSULAR CONTRACTURE.  MY BREASTS ARE DEFORMED, HARD, PAINFUL AND DISFIGURED.

LOADED BREAKFAST SAUSAGE PATTIES

I was in desperate need of a satisfying grab and go breakfast idea! 

Then it came to me, this week I was inspired by @Fresh4five's Breakfast In A Jar

 

I made her awesome Breakfast In a Jar last fall, it was so filling and convenient!  I made 3 jars ahead of time and then simply added the egg the morning of.  Spectacular Idea!

Last night I scrambled through my fridge and cupboards but I didn't quite have everything that I needed to make the Breakfast in A Jar.  

But I had an idea....Why not put all of the ingredients that I do have into a sausage!   

A giant LOADED breakfast sausage!

I was up bright and early for a full days work, well actually last night I didnt really sleep so I was basically still awake at 5am.  Ever since my bilateral mastectomy there are still many sleepless nights.

These sausage patties are extremely filling and tasty!

They make a great grab and go breakfast!

INGREDIENTS :

Makes 7 patties:

1 Tbsp Garlic powder
1 Tbsp Onion powder
2 tsp Fennel seeds
1 Tbsp Sage
1 Tbsp Thyme
Sea salt
Pepper

1/2 lb ground pasture pork
1/2 lb ground grassfed beef

4 pasture eggs

1/2 of an avocado mashed

1 cup sautéed chopped kale (cooked well)

6 slices chopped prosciutto or bacon (I used prosciutto)

2 tbsp oil such as avocado,  or olive oil

INSTRUCTIONS : 

In a medium sized mixing bowl combine all ingredients and mix well, use your clean hands if necessary.

Preheat oven to 375 degrees

In a skillet over medium high heat, add the oil 

When the oil is good and hot use your hands to scoop up handfulls of the breakfast sausage mixture and plop it into the pan.  Press down on the meat gently to form a pattie.
 

Fry both sides until the outside is golden brown and crispy.

Then place the patties on a non-stick wire rack and bake for 30 mins.

Enjoy!

10 THINGS TO GIVE UP ON IN EXCHANGE FOR PEACE AND HAPPINESS

1. GIVE UP CARING WHAT OTHER PEOPLE THINK OF YOU

2. GIVE UP TRYING TO PLEASE EVERYONE

3. QUIT WORRYING

4. LET GO OF INSECURITY

5. STOP TAKING EVERY THING PERSONALLY

6. GIVE UP THE PAST

7. GIVE UP SPENDING MONEY ON WHAT YOU DON'T NEED IN EFFORT TO BUY HAPPINESS

8. GIVE UP ANGER

9. GIVE UP CONTROL

Paleo Slow Cooker Cilantro Avocado Italian Meatballs

Mmmmmm! These meatballs are so tender and flavourful,  you will impress even the toughest Paleo lifestyle critics!

I use these meatballs in many different recipes such as Spagetti Squash'n Meatballs, Paleo Italian Wedding Soup, and Meatballs with "dream" of mushroom soup over cauli-rice.

I always make a larger amount than I actually need so that I can freeze or refridgerate the extra meatball "meat" to use in a second recipe.

INGREDIENTS :

1/2 avocado
1/2 cup cilantro
1/2lb pasture ground pork
1/2lb grass fed ground beef
1tbsp garlic powder
1tbsp italian seasoning
2tsp seasalt
1/2 cup diced onion
2 eggs

INSTRUCTIONS :

In a large bowl combine all of the above ingredients.

Using hands, mix well.

Use a fork if necessary to thoroughly combine the avocado.

Refrigerate the meatball meat for 1 hour.  I find this helps firm up the meat and to mold the meatballs. 

Using your hands, roll the meat into tablespoon sized balls.

I always reserve some of the meatball meat for later.  I store it in the refridgerator.

Place the meatballs in the bottom of the slow cooker.

Cover with homemade pomodoro sauce, or organic tomato sauce.

Sprinkle with extra garlic powder, italian seasoning, and seasalt.

Cook on low for 6-7 hours.

Serve over spagetti squash or Zucchini noodles!

 

 

Cilantro Lime Coleslaw with Fresh Dill

This was the perfect pairing for my Paleo Slow Cooker Pulled Pork!

In fact this coleslaw tasted great piled high right on top of the pulled pork between a grilled eggplant bun!

A little tangy, a little mexican, and a little sweet all at the same time! It tasted even better on day 2:)

My 6 year old requested it for lunch and dinner the next day.  Clearly I did not make enough to go around lol.

INGREDIENTS:

1/2 green cabbage shredded

1 chopped green pepper

1/2 cup chopped cilantro

1/3 cup chopped carrots

1/3 cup diced red onion

1/4 cup chopped fresh dill

1 cup earths Island vegenaise or homemade paleo mayo

2 tbsp raw honey

Juice of 1 lime

1 Tbsp lime Zest

1 Tbsp organic dijon  mustard

Sea salt and pepper to taste

INSTRUCTIONS :

Combine all of the vegetables in a bowl, cabbage, carrots,  green peppers, red onions and fresh dill.

For the dressing:

Combine mayo, lime juice, dijon mustard, cilantro (reserve some of the cilantro if you like some whole pieces in the slaw), lime zest, sea salt and pepper and honey in a food processor or blender and puree.

Pour the dressing over the veggies and toss well to coat.  If you reserved some of the fresh cilantro add that in now.

This is when I sometimes add a little more honey or salt depending on my taste buds that day.  Everyones palate is a little different.

Paleo Garlic Cheesy Bread

Yep thats right! I have created a paleo version of garlic cheese bread!

This was a spin off from my cauliflower pizza crust.  I was tired of watching everyone else enjoy garlic bread with cheese with their pasta dishes. 

I tried this a few times before I finally figured out how to get the "bread" to stay together.

INGREDIENTS :

1/2 Head steamed cauliflower (do not overcook, should be firm) let this air dry for as long as possible

1 cup almond flour

1 tbsp garlic powder

1 tbsp sea salt

1 tbsp Italian seasoning

1 egg

2 tbsp plain goat cheese

Daiyo pepperjack shredded cheese

INSTRUCTIONS :

You must place the steamed cauliflower between paper towel and squeeze it multiple times until all liquid is removed.

Preheat oven to 300 degrees

Place cauliflower into food processor

Add all other ingredients and pulse about 5 times

Line a cookie sheet with parchment paper

Using your hands, place the "dough" on the parchment paper and flatten until about 1 inch thick.

The dough should not reach all sides of the cookie sheet, if you spread it to thin it wont work. It can also be an irregular shape.

Sprinkle some extra sea salt, garlic powder and italian seasoning on top.

Bake at 300 degrees, middle rack, (I use convection bake) for a long time, until top is golden brown.  This took 1 hour for my oven.

Here is the secret......

lift the parchment paper with the bread on top carefully and remove from the baking sheet.   

Place on a cutting board or heat safe surface.

Line the same pan with another sheet of parchment paper.

Carefully flip the bread over onto the new parchment paper and remove the old parchment paper from the top of the bread.

Using a fork, press down firmly all over the top of the bread to again make it as dense as possible.

Bake again for another 20 minutes and then sprinkle with daiyo dairy free cheese.

I wasnt able to get the bread sticks to hold their form with out the egg and goat cheese. 

If you dont like goat cheese, you could put more daiyo dairy free cheese in the dough and see how that works.

Cut into strips and serve!

Recipe makes about 8  one inch x 3 inch bread sticks.

This is also great re-heated in the oven the next day. 

I reheated some bread sticks the following day to dip in my paleo celeriac leek soup!

Paleo Cilantro Lime Coconut Popcorn Chicken

I made this last night for our family's stay at home New Year's Eve Party! 

I have tried a few different methods but I didnt want to post the instructions until I was able to get the popcorn chicken to come out crispy.

It is very easy to make and doesnt have to look perfect.  In fact it looks great when all the pieces are different shapes and sizes. 

This would be a great recipe to have the kids assist with in the kitchen!

This dish has an amazing flavour that is tangy, tropical and a little bit spicy.

Texture and flavour was very important for me with this dish because my son with ASD is very picky about texture and if the coconut flavour was overpowering,  my husband wouldn't enjoy it.

I am proud to say it turned out perfect and everyone gobbled it up!

I served it as an appetizer while everyone was waiting on my chicken wings!

INGREDIENTS :

6 Boneless chicken thighs visible fat removed

1/2 cup finely chopped sweet onion

1/2 cup chopped fresh cilantro

1 can coconut milk

1 cup Unsweetened shredded coconut

1 tbsp sriracha chili sauce

1 tbsp garlic powder

1.5 tsp cumin

1 tbsp onion powder

1.5 tsp smoked paprika

Sea salt to taste

1 egg

Juice of 1/2 lime

Zest of 1/2 lime

2 tbsp coconut oil divided (for frying)

INSTRUCTIONS :

Preheat oven to 375

Chop the Boneless chicken thighs into small pieces and add to the food processor

Add the diced sweet onion to the food processor

Add the cilantro to the food processor

Add all of the spices, chili sauce, egg, lime juice and zest and pulse until the mixture is liquidy but still chunky.

You want to be able to grab the mixture with your hands and roll into bite size balls

Put the coconut milk into a bowl

Put the shredded coconut into another bowl

Line a baking sheet with parchment paper

Place 1 tbsp of the coconut oil in a non stick skillet and heat to medium

The oils should be good and hot before adding the chicken

This is the tough part because you have to move fast!

Using your hands, take a small amount of the chicken mixture and roll into a ball (dont worry if it doesnt form a perfect ball).  I started with larger balls but then moved to smaller sized pieces as it was quicker to fry and turned out better.

Coat the ball in the coconut milk first and then roll in the shredded coconut

Add to the pan and fry each piece until golden brown on all sides (about 5 mins)

Place each piece on the baking sheet lined with parchment paper

I did about half the chicken mixture and then rinsed my pan and finished frying the other half.

Once all pieces are fried, bake in oven for 15-20 mins turning over once until cooked thoroughly and crispy. 

I served this with  Mr. Spice organic gluten free honey bbq sauce.

I do make my own bbq sauce and sometimes add raw honey to it but this sauce is great and easy!