Pesto Garlic Shrimp

Pesto Garlic Shrimp
Serves 2

Ingredients
1 pound raw shrimp
2 TBSP olive oil
2 TBSP chopped roasted garlic – I used spice world brand garlic – you can also make your own by following the recipe at the bottom of this post
Juice of one lemon
3-4 TBSP pesto (can make your own, but I LOVE Butoni Basil Pesto) 

Directions 
1. Heat skillet to HIGH heat and add 2 TBSP of extra virgin olive oil 
2. Once oil is hot, add roasted garlic and lemon juice (be careful because oil may splatter since it will be extremely hot) – you want it very hot so garlic should cook almost immediately 
3. After about 30 seconds to 1 minute, add shrimp and allow to sear on each side for 4-5 minutes. This will form a dark brown/golden crust on each side
4. Turn heat off
5. Add pesto to shrimp and mix to coat all shrimp

How to make fresh, homemade roasted garlic:

1 whole head/bulb of garlic
1 TBSP extra-virgin olive oil

1. Preheat oven to 375 degrees F 
2. Peel away the outer layers of skin of the garlic bulb, leaving the skins of the individual cloves intact; leave garlic bulb whole. Using a sharp knife, slice 1/4-inch off of the pointed end of the garlic bulbs, exposing the individual cloves of garlic 
3. Put the garlic head in a small ovenproof dish. Pour 1/2 TBSP olive oil over the top of bulb and let it sink in between the cloves. Wait 2 minutes and then repeat with another 1/2 TBSP olive oil over garlic bulb 
4. Place on a baking sheet and wrap with aluminum foil. Bake approximately 45 to 60 minutes or until cloves are browned at the exposed end and soft throughout. Remove from oven 
5. Allow the roasted garlic to cool enough so you can touch it without burning yourself. Use a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins 
6. Chop garlic

Roasted Garlic Shrimp

Roasted Garlic Shrimp (served with diced sweet potatoes)
Serves 2

Ingredients
1 pound raw shrimp
2 TBSP olive oil
2 TBSP chopped roasted garlic – I used spice world brand garlic – you can also make your own by following the recipe at the bottom of this post
Juice of one lemon

Directions 
1. Heat skillet to HIGH heat and add 2 TBSP of extra virgin olive oil 
2. Once oil is hot, add roasted garlic and lemon juice (be careful because oil may splatter since it will be extremely hot) – you want it very hot so garlic should cook almost immediately 
3. After about 30 seconds to 1 minute, add shrimp and allow to sear on each side for 4-5 minutes. This will form a dark brown/golden crust on each side

How to make fresh, homemade roasted garlic:

1 whole head/bulb of garlic
1 TBSP extra-virgin olive oil

1.  Preheat oven to 375 degrees F 
2. Peel away the outer layers of skin of the garlic bulb, leaving the skins of the individual cloves intact; leave garlic bulb whole. Using a sharp knife, slice 1/4-inch off of the pointed end of the garlic bulbs, exposing the individual cloves of garlic 
3. Put the garlic head in a small ovenproof dish. Pour 1/2 TBSP olive oil over the top of bulb and let it sink in between the cloves. Wait 2 minutes and then repeat with another 1/2 TBSP olive oil over garlic bulb 
4. Place on a baking sheet and wrap with aluminum foil. Bake approximately 45 to 60 minutes or until cloves are browned at the exposed end and soft throughout. Remove from oven 
5. Allow the roasted garlic to cool enough so you can touch it without burning yourself. Use a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins 
6. Chop garlic

Bangin Meatball and Sauce Recipe

AMAZING Meatballs and Sauce
Serves 6

The last and only meatball and sauce recipe you will ever need!!!

Ingredients
1 pound ground chicken (use Murray's ground chicken burgers if you can)
1 pound ground beef
1 pound ground pork
1 egg
1/4 cup almond meal
1 tsp garlic powder
1 tsp onion powder
1 tsp red pepper flakes (optional)
3 cans Muir Glen Tomato Basil Soup (you can also make your own, or use my recipe, but this is for those of us who need something quick!)
1 can full fat coconut milk (regular, not lite)
1 TBSP olive oil

Directions
1. Combine chicken, beef, pork, egg, almond meal, garlic powder, onion powder, and red pepper flakes (optional) and shape into meatballs. Should make about 40 small-medium sized meatballs.
2. Place meatballs on a baking sheet and cook for 15 minutes at 350 degrees.
3. Heat 1 TBSP oil in large saucepan or pot on medium-high heat.
4. Add 3 cans of soup and 1 can of coconut milk and heat to a low simmer. Reduce heat to medium-low to allow to continue to simmer.
5. Remove meatballs from the oven and add to the sauce. Cover and allow to simmer for another 30 minutes in the sauce.

Bangin Meatball and Sauce Recipe

Banana Pumpkin Pecan Muffins

Banana Pumpkin Pecan Muffins
Makes 12 muffins

Ingredients
3 cups almond meal/flour
3 very ripe bananas
1 cup canned pumpkin - plain pumpkin, not pumpkin pie filling
3 eggs
1/3 cup egg whites or approx 3 egg whites
1 cup chopped pecans
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
2 TBSP ground cinnamon
Coconut oil (to grease muffin tins)
1 large scoop Protein Powder (optional) - best is cookies and cream in my opinion

Directions
1. Preheat oven to 350
2. Combine dry ingredients in large bowl (almond meal, baking powder, baking soda, cinnamon, protein powder) and mix to combine
3. Combine bananas, eggs, pumpkin, and vanilla extract in a blender (easier than mashing manually)
4. Add dry and wet ingredients and stir well to combine (either with a spoon or using blender if you are lazy)
5. Rub coconut oil in muffin tins
6. Add mixture to muffin tins
7. Top with chopped pecans
8. Bake at 350 for 20-25 minutes

These will go quickly, but you can refrigerate or freeze them. I like them best after heating them in the microwave for about 30 seconds or toasting them in the toaster for 4 minutes to make them nice and golden brown!

The protein powder is a great addition to this recipe if you want to use these as pre or post workout snacks! I also just like the protein powder for the extra flavor.

Paleo Product Review - Raw Crunch

Raw Crunch Bars

Do you ever find yourself running out the door, needing to grab something to eat, but don't have time to put anything together? Well I have found the perfect solution. Raw Crunch Bars!

Raw Crunch bars are made from all natural ingredients, and are dehydrated rather than cooked to maintain all nutrients, enzymes, and antioxidants. There are no added fillers, supplements, flavorings, colors, or preservatives.

Here are the ingredients for all 4 flavors of bars...
Organic Sesame Seeds, Organic Sunflower Seeds, Organic Pumpkin Seeds, Organic Cashews, Organic Flaxseeds, Organic Pecans, Raw Honey, Organic Macadamia Nuts, Celtic Sea Salt (either organic goji berries, organic blueberries, organic cranberries, or organic dark chocolate depending on which flavor bar you buy)

I came home to a box of these bars, immediately ripped open a blueberry package, and could not stop. I had to try one of each flavor! They were so satisfying and delicious. The perfect little on the go snack. So whether you are looking for something to satisfy that sweet tooth or that salt craving, these bars will definitely not let you down.

Go check them out here and don't even think twice about not ordering them. They are definitely worth it! A great alternative to the boring, everyday trail mix! Use the coupon code BLOG1 thru the month of February

Bacon Braised Brussel Sprouts

Bacon Braised Brussel Sprouts
Serves 2

Ingredients
1 lb brussel sprouts
2 TBSP olive oil
4 slices bacon
3-4 cloves garlic, chopped

Directions
1. Set oven to 425
2. Microwave brussel sprouts in a little bit of water for 4-5 minutes to soften a bit
3. Put brussel sprouts in a glass baking dish and combine/mix with olive oil and garlic
4. Bake for 30 minutes, stirring occasionally
5. Remove from oven and add bacon to baking dish
6. Cook for another 10 minutes and then remove and allow to cool
7. When it cools, chop bacon and then mix in with brussel sprouts

Chopped Liver

Chopped Liver
Serves 3-4 as meal (serves 6 as appetizer)

Ingredients
1 pound calves liver (can use calf liver or chicken liver), sliced/cut in pieces
2 TBSP olive oil, separated
2 yellow onions, chopped
3 hard boiled eggs

Directions
1. Chop up hard boiled eggs. Can do this by hand or pulse with a food processor (don't turn it into a paste, you just want a rough chop). Set eggs aside.
2. Heat 1 TBSP of oil in saucepan over medium-high heat. Add chopped onions and cook until caramelized.
3. Turn heat down to medium. Add 1 more TBSP of oil to pan. Add liver and cook until no longer pink. This cooks very quickly (approx 7 minutes).
4. Remove liver and onions from pan and set aside to cool for about 10 minutes.
5. Place liver and onions into food processor and pulse until it is chopped to your liking.
6. Add eggs to food processor with liver and onions and pulse a couple more times until combined.

I served this with some roasted eggplant and onions (1 eggplant, 1 red onion, 1 yellow onion, 2 TBSP olive oil, chopped garlic - roast on 425 for about 45-60 minutes - serves 2)

Paleo Product Review - JustFruit Bars

Paleo Product Review
Gorge Delights: JUST FRUIT BARS

Wondering what to eat post wod? Gorge Delights JustFruit Bars are a great option to replenish those glycogen stores after any type of workout. Easy, portable, and delicious. They come in a variety of flavors to satisfy any palate. From Apple Cherry to Pear Blueberry to Apple Raspberry to Pear Strawberry, these bars are a great option for people of all ages, even those picky eaters. Not only are they a great carbohydrate option for after a workout, but they are a great on the go snack for any time of the day. They also will satisfy that sweet tooth without having to worry about eating something unhealthy and filled with junk.

Made from 100% fruit, and contain no additives, preservatives or added sugar.
Gluten Free, Wheat Free, Nut Free, Dairy Free = 100% PALEO!!!

Give them a try! You won't be disappointed!

Pork Bolognese Sauce

Pork Bolognese Sauce
Serves 4

Ingredients
1 pound ground pork
1/2 pound ground beef
2 cups tomato basil sauce (either premade or homemade)
1/2 cup coconut milk (full fat, not lite)
2 large onion, chopped
2 large tomato, chopped
1 TBSP olive oil
3 cloves garlic, chopped

Directions
1. Heat oil in large skillet over medium-high heat
2. Add onions and cook for about 7 minutes to begin to caramelize
3. Reduce heat to medium
4. Add pork, beef and garlic and cook for about 5 minutes or until meat is browned
5. Add tomatoes, tomato sauce, and coconut milk
6. Stir and reduce heat to low
7. Cover and let simmer for 20 minutes, stirring occasionally
Enjoy with some paleo pasta, veggies, spaghetti squash, kelp noodles, etc.

Twice Baked Tuna Stuffed Sweet Potatoes

Twice Baked Sweet Potatoes Stuffed with Broccoli and Tuna
Serves 1

Ingredients
Premade tuna salad (6 oz tuna with your favorite mayo or paleo mayo if you are super strict) - (if you live in the South Florida area try the tuna salad from Marian's Bagel Host if you want something incredible that will make this recipe really bangin!)
1 sweet potato
2-3 cups cooked broccoli

Directions
1. Cook sweet potato either in oven or microwave
2. Cut sweet potato in half and mash insides with a fork
You can do this two ways...
Either
3. Add a layer of steamed broccoli
4. Add 3 oz of tuna to each half
5. Add another layer of broccoli on top
6. Broil (500 degrees) in oven for approximately 5-7 minutes or until browned on top
OR
3. Mix/mash insides of sweet potato in a bowl with tuna and broccoli
4. Add tuna, broccoli, and sweet potato mixture back to skin of potato
5. Broil (500 degrees) in oven for approximately 5-7 minutes or until browned on top

I also made some stuffed mushrooms with tuna and tomato which came out great too...but the potatoes blew these out of the water. The trick is to make or buy a really really delicious tuna salad!!! If you live in the South Florida area, by far the best tuna is from Marian's Bagel Host (that's what I used). AMAZING!!

One Sauce, Two Recipes

BBQ Pulled Pork and BBQ Broiled Salmon

Recipe for Crockpot BBQ Pulled Pork
Serves 4

Ingredients
4 lb pork shoulder/butt (can use any kind of pork, but shoulder is best)
*1 pot of BBQ sauce, separated (2/3 of pot and 1/3 of pot)
1 large sweet vidalia onion, chopped
Dash of cayenne, cumin, and/or cinnamon (optional)

Directions
1. Coat crockpot with olive oil to prevent sticking
2. Place pork into crockpot with 2/3 of the pot of BBQ sauce (and seasonings if desired) and cook on low for 8 hours
3. Remove bone and shred pork
4. Dump chopped onions and 1/3 of the pot of BBQ sauce into the crockpot and mix well with pork
5. Cook on high for 1 more hour, mixing 30 minutes through
*Note - use as much or as little sauce as needed...especially if you want to save for other recipes :)

Recipe for BBQ Broiled Salmon
Serves 1 (adjust per amount of people cooking for)

Ingredients
6-8 oz salmon filet
1 cup BBQ sauce, separated (1/2 cup, 1/4 cup, 1/4 cup)

Directions
1. Preheat oven to broil (500 degrees)
2. Place salmon on broiling pan or sturdy baking sheet covered with aluminum foil
3. Pour 1/2 cup of sauce over top and place in oven for about 6-7 minutes
4. Remove from oven and pour another 1/4 cup of sauce over salmon
5. Cook until done, approximately another 3-4 minutes (times will vary depending on size and cut of fish, so make sure you watch closely because food cooks fast in the broiler)
6. Remove fish when cooked through and pour remaining 1/4 cup sauce over top of fish and anything else you decide to serve with this dish. You can never have too much sauce!