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One thing I’m hoping to experience this year before my husband finds a new job and goes back to work is…HAWAII!! I want to go so freaking bad. I’ve wanted to go to Hawaii for years now but it just hasn’t happened. But now that I found a love for all things poke, my obsession with flying 7 hours to paradise has grown even more. Just this year I started eating at a place called Ohana here in Denver which has THE BEST poke I have ever experienced. People have told me that it’s as good as the poke in Hawaii, so whenever I’m feeling the urge to buy a one way ticket, I just go there for lunch instead. It’s life changing. So of course I tried to reinvent the flavors they have to offer at Ohana in this recipe for any of you that don’t live in Denver. Is it exactly like Ohana? Hell no, they’re the pros. And they use real white rice which is 40,000x better than cauliflower rice. But this is still really damn tasty. If you love it and feel like booking me a ticket to Hawaii as a thank you, that’s totally cool with me!

So how are you recovering after the 4th? My holiday weekend was filled with a lot of ups and downs. I recently got off birth control and MAN is it tough. Your hormones pretty much come out like a scene of the creature in the upside down world of Stranger Things. 15 or 16 years of having my body regulated by a drug and BAM, I’m off of it and expecting to be the same. I’m not currently the same. I get emotional about everything, I pick fights with my husband, and I hardly want to be around myself, let alone other people. It’s a bit of a roller coaster ride, for sure. But I’m pushing through with some supplementation and staying away from my husband sometimes so he doesn’t have to feel the wrath every day. Like I mentioned above, I would really like to make it to Hawaii soon…before he ends up leaving me because of my full on psychotic episodes every day. Being a woman is so fun!

Wait I totally got off topic, the whole reason I asked about your 4th was because I was losing my sh*t on mine so I stayed in and organized paperwork while my husband went out with some of our friends. Something I’m definitely not interested in doing is being around drunk people while my I’m bubbling up with anger for no apparent reason. So I stayed in. But the next night my husband asked if he could invite his buddies over after a golf day. And sometimes I’m totally interested in is having people over to my own house so I can go to bed anytime I please. But this small house party quickly turned into a frat house where full beer bottles were being thrown at the fence to watch them explode. Why do drunk guys like to throw things? I paid good money for that damn fence! The bastards.

Even I took part in some of the festivities. And the great thing about not drink very often is you get a buzz realllll quick. I had 4 sips of a drink and was feeling it in no time flat. Cheap date. But the other thing about no drinking very often is you get hungover wayyyyy easier. I had two drinks and paid for it the next day. I woke up feeling great, worked out, cooked a recipe for the blog, cleaned the house…then crashed hard. I slept all afternoon. FROM TWO DRINKS. Is this what your 30s look like? Low tolerance for alcohol and other human beings? And a hangover that tries to kill you? Everyone says that their 30s were their favorite but I’m finding 31 is my struggle bus year.

I need Hawaii. And more poké.


Tuna Poké Bowls
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 40 minutes
Serves 4
Ingredients For the tuna
  • 1 1/2 pounds sushi grade ahi tuna, cut into 1/2 inch cubes
  • 1/4 cup coconut aminos
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon sesame oil
For the sauce For the bowls
  • 2 tablespoons ghee (or other fat)
  • 24 ounces cauliflower rice (2 12-ounce frozen bags, defrosted)
  • 1-2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1 large mango, cut into 1/2 inch cubes
  • 1 avocado, scooped out of shell, cut into 1/2 inch cubes
  • 2 green onions, thinly sliced
  • handful of cilantro, for garnish
  • 1/2 teaspoon black sesame seeds
  • 1/2 teaspoon white sesame seeds
For the spicy sauce
Directions
  1. Place tuna in a shallow bowl and add coconut aminos, ginger, and sesame oil. Toss to coat, cover, then place in fridge to cool while you make the rest of the dish.
  2. In a small saucepan, add coconut aminos and sriracha and place over medium heat. Let reduce for 5-8 minutes until thickened and mixture coats the back of a spoon.
  3. While the sauce cooks, place ghee in a large non-stick sauté pan over medium heat. Add cauliflower rice and cook down for about 5 minutes, then add salt and garlic powder and cook for another 5 minutes.
  4. While the rice cooks, cut up mango, avocado, green onions, and cilantro then set aside.
  5. Whisk together mayo and sriracha.
  6. Once the sauce is done cooking, add a couple tablespoons to 4 bowls. Then add the cauliflower rice evenly throughout along with the chilled tuna, mango, avocado, green onions, cilantro, and sesame seeds. Lastly, add the spicy sauce on top - you can simply spoon in on top OR add it to a ziploc bag then cut off the end to create clean zigzag lines on top of your poké bowl!

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More Bowl Ideas For You!

Honey Sriracha Shrimp Bowls

Chimichurri Steak Bowls

Seared Ahi Tuna Sushi Bowls

Sticky & Crispy Orange Sriracha Chicken Bowls

Beef Bulgogi Rice Bowls

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Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

This post contains some affiliate links and I may be compensated, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for all your support!

The post Tuna Poke Bowls appeared first on PaleOMG.com.

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Is there anything more satisfying than a one pan meal that is stupid easy? Hmmmm…probably ice cream. Ice cream is definitely more satisfying. But since ice cream is terrible for you and not always the best dinner decision for the whole family, this dish is way more satisfying. It’s super low carb (I think, I don’t count carbs, nor care), it’s full of healthy fats, and it will leave you feeling satisfied without being overly full, which is the best way to feel every night. In the end, this sheet pan dinner will leave you happy since you won’t have many dishes. And that’s what is really important here.

As I type this at 5:45am, I’m already dreading tomorrow morning. I’m an early riser and always have been. I literally hop out of bed hyper. Not joking. But before 5am is pretty gross and tomorrow is a 3:45am alarm clock for me. I use to have that alarm clock for years when I was coaching a 5am CrossFit classes and it was pure misery. Tomorrow I have a super early flight to Phoenix and I have to put my trust in an Uber scheduled pick-up at 4:15am. I’ve never scheduled an early pick up since I usually just drive myself. But since I now drive a car that’s a lease, I have to stay under 10,000 miles per year, and since our airport is 183940903 miles away, it makes it a little challenging. Sorry this story is excessively boring, I digress. My point is – have you ever scheduled an early morning Uber pick-up and it didn’t work out? Can I trust it? Almost every time an Uber driver picks us up, they get lost. Our neighborhood is not confusing. It’s two turns off the main road. It’s insanely simple. And being late to the airport is one of my least favorite feelings, especially at DIA. Do I trust a stranger??

Either way, I’m getting my ass to Phoenix tomorrow to see my friend Cassy from Fed and Fit and Lexi from Lexi’s Clean Kitchen. Cassy invited me to this conference that BeautyCounter conference so I’m packing my suitcase and staying in Phoenix for the rest of the week! I’m mostly excited to see my friends that I only get to see once a year usually, but I’m also excited to get to know the company a little more. They are all diehards for BeautyCounter but I don’t know much about it. Hopefully the conference is more enjoyable than a 3:45am wake up call. I have a feeling it will be, but you just never know. Ok, I have a workout to get to so I’ll see you tomorrow, bright and early!


Easy Sheet Pan Maple Mustard Salmon & Veggies
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serves 4
Ingredients
  • 1 bundle tri-color carrots, cut in half lengthwise
  • avocado oil spray
  • salt and pepper, to taste
  • pinch of garlic powder
  • 1.5 pounds salmon, cut into filets
  • 2 bunches of broccolini
  • 8 ounces sliced button mushrooms 
  • 1/4 cup spicy brown mustard
  • 2 tablespoons maple syrup
  • 1 teaspoon curry powder
  • 1/8 teaspoon cayenne pepper 
  • red pepper flakes, for garnish
  • torn cilantro, for garnish
Directions
  1. Preheat oven to 400 degrees F. Place carrots on a baking sheet, spray with avocado oil spray and sprinkle with salt and garlic powder. Place in the oven to bake for 10 minutes, until carrots have slightly softened.
  2. Turn carrots over to opposite side then add salmon, broccolini and mushrooms to the pan, and spray veggies with avocado oil spray. Top everything off with a bit of salt.
  3. In a bowl, mix together mustard, maple syrup, curry powder, and cayenne pepper. Top salmon filets with mixture. Place in the oven to bake for 10 more minutes or until the salmon is cooked to your preference. 
  4. Top the sheet pan meal off with red pepper flakes, a bit of salt and pepper, and some cilantro!

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You May Also Like:

Lox & Cream Cheese Sheet Pan Breakfast

Crispy Skin Salmon with Béarnaise Sauce

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Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

The post Easy Sheet Pan Maple Mustard Salmon & Veggies appeared first on PaleOMG.com.

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Good morning, my beautiful internet friend. How art thou? Do you ever watch Game of Thrones and suddenly believe you have a British accent? I do. Why is that show so damn good? And why does it have to end after this season? Grey’s Anatomy has been on for 92 seasons and GOT has to end after 7? How does that make any sort of sense?

I always hate myself when I start talking about TV shows too much, but eff it…have you been watching Ozarks? We sure have. It’s no Jason Bateman in The Switch with Jennifer Aniston since on this show he’s just constantly trying to not get murdered while stealing money. It’s a bit intense. I saw a friend say the show is spot on with it’s representation of Missourians. I told my husband that and he said that was super offensive. I wouldn’t know, I don’t know many Missourians. But when I make generalizations about Coloradans, I always say that they love hiking 14ers, driving Subarus and wearing five fingers…and my description is accurate 99.5% of the time. I’m one of the few Coloradans that refuses to get up at 3am to walk up hill for 5 hours. Nah I’m cool, I’d rather get brunch in my close-toed shoes while driving to my destination. People watching while eating duck fat fried potatoes is similar to seeing the sights at the top of the mountain, right? Right.

It’s official, I’m sad to leave my husband in just a couple short days. I’m leaving for a yacht trip through the Caribbean and he couldn’t come because he can’t take 9 days straight off of work. So my sister in law is coming instead, which is awesome since I love her. But I really love my husband so leaving him behind like a real assh*le is going to suck. I’m making a bunch of food for him before I go because I feel so bad. If I can at least feed him for part of the time that I’m gone, I feel like he won’t hate me as much when I get back and brag about island hopping. Food cures everything, in my opinion.

Even though I’ll be roasting my skin through a toaster oven next week and sipping on too many piña coladas, the blog will still be up and running throughout the week. I may just be a tad slow in my responses…because I’ll be buzzed. Buzzed typing is never a good idea. But I also never know when I’ll have service or wifi. I plan on using my phone as a hotspot but I know that won’t really work in the middle of the ocean. So whenever we stop at an island, I plan on doing some blog updating and social media posts! But in the meantime, before I leave, if you have any favorite things to do, check out or eat at on the islands of St. Martin, St. Kits and Nevis, St. Barths, and Anguilla…let me know! We are going in pretty blind so we would love to hear your recommendations!!

Garlic Lime Shrimp Skewers
Prep time: 10 mins
Cook time: 4 mins
Total time: 14 mins
Serves: 4 skewers
Ingredients
  • 1 pound wild caught shrimp (20 count), uncooked, deveined, peeled, with tails left on
  • 1/4 cup olive oil
  • zest of 2 limes
  • juice of 2 limes
  • 3 garlic cloves, minced
  • 2 teaspoon red pepper flakes
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon sweet paprika
  • salt and pepper, to taste
  • chopped cilantro, for garnish
Instructions
  1. Place shrimp in a dish in one layer.
  2. Whisk together all the rest of the ingredients (except for the cilantro) then pour mixture over the shrimp. Cover and place in fridge to marinate for 3+ hours.
  3. Place 5 shrimp on 4 metal skewers then heat grill or grill pan to a medium-high heat and grease to keep the shrimp from sticking.
  4. Once grill is hot, place skewers on grill then use a basting brush to baste the shrimp in the marinating liquid while they cook. Cook for 2 minutes per sides, until pink and tender.
  5. Squeeze fresh lime juice on top and garnish with cilantro!
3.4.3177

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You May Also Like:

 Spicy Grilled Shrimp with Easy Guacamole

Shrimp Piccata Pasta

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Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for your support with PaleOMG!

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I cannot even handle how great Monday nights episode of The Bachelor was. I kind of want to watch it again. And I just might. Thank the lawd the producers threw in some wrenches because things were feeling quite boring and slow week after week. Probably because Nick is the Bachelor. Ugh. The episode started off with Taylor throwing herself under the bus a second time by coming back from the swamps where she was left behind to talk to Nick and expose Corinne. But Nick is smart and he knows he should’t be with someone as boring as him. So he booted her, again. Pretty lame start. So you know what producers did? They decided that the rose ceremony would include NO cocktail hour and the women are obviously pissed. No 8 hour night of drinking and sitting in some sort of cold barn? DAMN YOU, ABC! They should honestly be thanking the producers for giving them a night off from uncomfortable dresses and high heels.

Let’s just talk about one thing here: What is Danielle L’s obsession with plunging necklines. Every single outfit of hers needs boob tape and nipple petals. And believe me, I get it, we should dress to show off our best attributes. But Danielle is beautiful and not just beautiful on the skin between her boobs. Her dress was awesome, but it was the 47th plunging dress she owns. We get it, you exfoliate daily.

Nick gets rid of 3 ladies, who all seem like upstanding citizens. Getting rid of Alexis (shark girl) was the worst decision of his life. I wish producers would have forced him to keep her for a while longer and then she could end up being The Bachelorette. We need a funny one to match up to Kaitlyn. I can’t handle someone as boring as Nick in female form, aka Danielle M. She seems like a kind human but she talks like she’s high on vicodin and xanax. Maybe that’s how she keeps herself entertained during this sh*t show. She’s a genius.

Ok, back to the point. After Nick rids himself of 3 females, they finally go somewhere worth traveling to: St Thomas. Totes jelly. So Nick decides to start his trip off with Kristina, the tiny doll human with a Russian accent. I honestly don’t remember anything that they did on the date, truly. But what I do remember is when she became the ultimate front runner, telling her story about becoming an orphan in Russian and being adopted by a family in America at age 12. F*cking badass story that had Nick, me and my dog all crying. She’s adorbs and I want to pick her up and put her in my pocket. Who doesn’t want her to win it now? Or at least become the next Bachelorette. I mean, COME ON!

Then…the group date. What a hot, sticky, drunken mess. Remind me that if a guy I’m dating (aka my husband) ever asks me to play sports with other women, while intoxicated, in a bikini…to shoot him. No one looks hot playing volleyball in bikinis unless you are in the olympics. Just plain fact. Especially when your makeup is smearing and bikinis are slipping. Not good. Corinne gets wasted and it’s the best. I like her. But after enough volleyball to make any person despise all ball sports completely, they all split off and all begin to cry to themselves. I find it extremely unrealistic that absolutely no one is hanging out with each other while they weep on the beach. Drunk sad b*tches flock together. Aka my college years.

By the end of the night the warm weather, volleyball and shots of tequila brings out frizzy hair and true colors. Jasmine, the dancer of some sports team that I don’t care about, begins to go down the rabbit hole of psychosis. Too bad Taylor was already gone because she probably could have pulled out some mental health. Or at least smacked her. But instead, Jasmine cried her face off until she exploded. And her explosion landed in the form of her saying she would choke Nick…to Nick. She probably said choke 60 times to him. Choke you. The chokey. Want me to choke you. No girls ever choked you? I can choke you later. This poor girl just couldn’t hold back the true psycho inside her. She really needs to take a kickboxing class. Or get laid. It’s safe to say that Nick wasn’t turned on and she got the boot. Raven had it right when she said, “If Jasmine was a vegetable, she would be a turnip, because she is turned all the way up.” Hell yeah, Raven, she is turned up and has been now turned down. I love Raven. RIP Jasmine.

Last but not least: the two on one date between Danielle L and Whitney. First of all, who the hell is Whitney? Did they just pull some Victoria Secret model on the show or something? I’m pretty sure I’ve never seen her. Whatever. They go on a 2-on-1 date and Nick quickly figures out that Whitney had accidentally walked into the wrong casting call, so he let her go by flying away in a helicopter. ABC’s signature move. Later on that night, Danielle L, who is still bursting out a few of her awkward laughs, decides to take things to the next level with Nick by professing her love for him. And how does he reciprocate? By looking like he’s constipated and sending her home, too. Savage.

The end of the episode is just the weirdest part. Nick comes into the hotel room with all the un-makeup’d ladies and begins to cry and say that he doesn’t know what he’s doing. And then leaves abruptly. It’s pretty much a smack to the face of all the women who quit their jobs to embarrass themselves on national TV while playing volleyball in bikinis. You don’t know why you’re here, Nick?! You’ve had 3 years and 3 slots of primetime television to think it over. GET YOUR LIFE TOGETHER!

And that’s all she wrote. Hopefully your love story is going a little bit smoother than this one. If it isn’t, call up Jasmine, I’m sure she can help you sort through your relationship ups and downs. But until then, make these scallops for yourself, your honey, or the person you hope to choke. Bad joke, guys, bad joke.

Valentine’s Day Seared Scallops Dinner for Two
Prep time: 20 mins
Cook time: 26 mins
Total time: 46 mins
Serves: 2
Ingredients
  • For the marinated tomatoes
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons freshly chopped cilantro
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • pinch of salt and pepper (I used pink peppercorns)
  • For the chipotle cream sauce
  • 1 (14 ounce) [url href=”https://www.amazon.com/gp/product/B001HTJ2BQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001HTJ2BQ&linkCode=as2&tag=paleomg08-20&linkId=442285c7353601e12795e868f7ac8059″ target=”_blank”]can of coconut milk[/url]
  • 3 [url href=”https://www.amazon.com/gp/product/B01K86F3HA/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01K86F3HA&linkCode=as2&tag=paleomg08-20&linkId=c92e6b5f0890679a2c979d168093691f” target=”_blank”]chipotle peppers in adobo sauce[/url] + 2 tablespoons of the adobo sauce
  • 1 tablespoon honey
  • salt, to taste
  • For the cauliflower puree
  • 4 cups cauliflower florets (I use defrosted frozen cauliflower because it steams faster)
  • hefty pinch of salt, to taste
  • pinch of black pepper, to taste
  • For the scallops
  • 2 tablespoons [url href=”https://www.amazon.com/gp/product/B01LWAKFTH/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01LWAKFTH&linkCode=as2&tag=paleomg08-20&linkId=981f7e2dcca87107e6c23a3ab64f583d” target=”_blank”]ghee[/url]
  • 6-8 sea scallops
  • salt, to taste
Instructions
  1. Place all ingredients for the marinated tomatoes in a bowl and toss to coat completely. Cover and place in the fridge to marinate.
  2. Place ingredients for the chipotle cream sauce in a [url href=”https://www.amazon.com/gp/product/B01FASW74S/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01FASW74S&linkCode=as2&tag=paleomg08-20&linkId=b8df0c3947503e34dd1ebb5bd01f47eb” target=”_blank”]blender[/url] and blend until smooth. Pour mixture into a large [url href=”https://www.amazon.com/gp/product/B0052EILYG/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0052EILYG&linkCode=as2&tag=paleomg08-20&linkId=e16545835e39e833c399b94d527cddaa” target=”_blank”]sauté pan[/url] over medium heat and let come to a low boil and reduce by at least 1/3. The sauce will thicken and darken a bit and this should take about 10-15 minutes. Once reduced, taste to see if you like it sweeter or if it needs more salt. Remember that the scallops are sweet so you don’t want the sauce to be too sweet.
  3. While the sauce is cooking, steam the cauliflower. Once fork tender, place in a [url href=”https://www.amazon.com/gp/product/B01FASW74S/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01FASW74S&linkCode=as2&tag=paleomg08-20&linkId=b8df0c3947503e34dd1ebb5bd01f47eb” target=”_blank”]high speed blender[/url] with salt and pepper, and blend until smooth, scraping down the sides when needed. If you use a [url href=”https://www.amazon.com/gp/product/B01FASW74S/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01FASW74S&linkCode=as2&tag=paleomg08-20&linkId=b8df0c3947503e34dd1ebb5bd01f47eb” target=”_blank”]high speed blender[/url], you’ll be able to get this super smooth consistency. Taste to see if it needs salt or pepper. Set aside.
  4. Lastly, place another [url href=”https://www.amazon.com/gp/product/B0052EILYG/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0052EILYG&linkCode=as2&tag=paleomg08-20&linkId=e16545835e39e833c399b94d527cddaa” target=”_blank”]sauté pan[/url] over medium heat and add [url href=”https://www.amazon.com/gp/product/B01LWAKFTH/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01LWAKFTH&linkCode=as2&tag=paleomg08-20&linkId=981f7e2dcca87107e6c23a3ab64f583d” target=”_blank”]ghee[/url]. Wash scallops and pat dry then sprinkle salt on top of all of them. Once [url href=”https://www.amazon.com/gp/product/B01LWAKFTH/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01LWAKFTH&linkCode=as2&tag=paleomg08-20&linkId=981f7e2dcca87107e6c23a3ab64f583d” target=”_blank”]ghee[/url] is melted and pan is very hot, add scallops without crowding the pan. Once you place the scallops in the pan, use tongs to move each scallop around in a swirling motion. I do this to keep them from sticking in the pan. Once you swirl them once, you should not need to do this again. Let cook on both sides for about 3 minutes until browned.
  5. To serve, place a large plop of the cauliflower on a plate, place your spoon in the middle of the plop then slide the spoon down the plate. Serve 3-4 scallops at one end and some of the marinated tomatoes at the other end, then pour some of the cream sauce on top.*
Notes
*You will have lots of leftover cream sauce so use it on chicken or fish or as a hollandaise on top of eggs!
3.4.3177



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More Valentine’s Dinner Date Ideas:

Lemon Basil Seared Scallop Pasta

Crispy Skin Salmon with Béarnaise Sauce

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Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for your support with PaleOMG!

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Happy hump day! Holy crap, I can’t believe it’s already Wednesday. This holiday weekend kind of wrecked me. And I stay away from most alcohol, I didn’t eat until I was uncomfortably full, and I drank a sh*t ton of water. But a lot of times I was stuck eating deli meat for breakfast, barely ate any sort of vegetables, and then had to drive 8 hours back home. Sitting for that long is just not good for you. So after 8 hours in the car, I drove straight to the gym in hopes of feeling better. I did not. I was so dehydrated from not drinking much water on the way home (so we wouldn’t have to stop to pee) and not eating much, because guess what, there aren’t exactly a lot of healthy options from here to Nebraska. At one point I had to order a breakfast sandwich from Starbucks and just throw away the english muffin. Not the sexiest meal I’ve ever eaten.

I’m just such a creature of habit, I like planning, I like my regular meals and workouts. And whenever we are in Nebraska, all those things I love go out the door. Lots of drinking is usually involved, spur of the moment decisions, and no healthy food in sight. It throws me off every time, but I’m getting better at being less of a stressed out mess and I just go with the flow. So I’m the DD everywhere we drive and then I force people to leave so I can get food. I think people think I’m a total debbie downer because I’ll want to leave the bar so I can get some sort of food somewhere, but these people forget that I’ve been drinking water all day, which has no calories in it, and they have been drinking alcohol all day, which has lots of calories in it. So I look like the d*ck who wants to eat all the time. It’s a real battle every time I go to Nebraska. I try to plan more food places to eat at, but no one else wants to eat! The struggle is real, people!

Speaking of food, are you planning a New Year’s Eve party?! I still don’t know what I have planned. My husband absolutely hates making plans so I keep asking him what he is doing and he keeps saying, “not sure yet.” Cooooooool. So I’m hoping that I just stay in, make a bomb ass healthy meal, and sip on champagne in our new hot tub. But again, I’m a debbiedownerhomebody, so of course that’s what I’m interested in. He likes doing stuff. So we will see.

But if you are having a party, you should ABSOLUTELY make these. Along with the 4 Ingredient Chocolate Mint Cashew Clusters I shared yesterday and the Bacon Wrapped Buffalo Chicken Jalapeños I shared last week. Plus, I’ll be sharing champagne cupcakes with you guys tomorrow! So you should make all of them! And if you’re feeling extra ambitious, you should make these stackers with pork belly from this recipe instead of using bacon! I was planning to do this but after 2 stores didn’t have pork belly, I suck f*ck it and moved onto the glorious (and easier) bacon. But pork belly wouldn’t REALLY impress your guests. And be effing delicious! Let’s crush this New Year’s Eve with awesome food!

Bacon Scallop Stackers
Prep time: 10 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 20 mins
Serves: 21 stackers
Ingredients
  • 1 pound bacon
  • 3 sweet potatoes, cut into about 3/4 – 1 inch slices (try to find sweet potatoes that are about the same width as the scallops)
  • couple pinches of salt
  • 2 tablespoons [url href=”https://www.amazon.com/gp/product/B01LWAKFTH/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01LWAKFTH&linkCode=as2&tag=paleomg08-20&linkId=981f7e2dcca87107e6c23a3ab64f583d” target=”_blank”]ghee[/url]
  • ~21 sea scallops
  • hot sauce (I used Frank’s Red Hot Sauce), for garnish
  • sliced green onions, for garnish
  • pinch of black pepper
Instructions
  1. Preheat oven to 350 degrees F. Line a [url href=”https://www.amazon.com/gp/product/B01JR8VJDC/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01JR8VJDC&linkCode=as2&tag=paleomg08-20&linkId=a04647be2ecc569486b91fc29c67c16a” target=”_blank”]baking sheet[/url] with foil and place a [url href=”https://www.amazon.com/gp/product/B01JR8VJDC/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01JR8VJDC&linkCode=as2&tag=paleomg08-20&linkId=a04647be2ecc569486b91fc29c67c16a” target=”_blank”]wire rack[/url] on top the spray or grease with coconut oil. Line the bacon on the wire rack and place in oven to bake for 15-20 minutes, until bacon is crispy, but not burnt. Turn oven heat up to 400 degrees F.
  2. Remove bacon from rack, cut each slice into thirds, set aside, and place in the microwave to keep warm while you cook the rest of the ingredients. With the rendered bacon fat in the baking sheet, use a brush to wipe each side of the sweet potatoes with a little bit of the bacon fat then place on the wire rack. Sprinkle a little bit of salt on top of each sweet potato round. Place in oven to bake for 25-30 minutes, flipping the sweet potatoes half way through to cook evenly on both sides.
  3. While the sweet potatoes cook, place a large [url href=”https://www.amazon.com/gp/product/B00X4WQMAS/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00X4WQMAS&linkCode=as2&tag=paleomg08-20&linkId=0da356bb0c03bbf639ccf6f72fc09d48″ target=”_blank”]cast iron skillet[/url] over medium heat. Add two tablespoons ghee to the pan to melt. Pat scallops completely dry then sprinkle each one with a bit of salt. Once skillet is very hot, place scallops in the pan (making sure not to crowd the pan – you will have to do this in 2-3 batches) to cook for 2-3 minutes per side, until golden brown on each side. Repeat until all scallops are cooked.
  4. Once everything is done cooking, create the stackers: grab a sweet potato round, put a small dot of hot sauce on it, place 2 small pieces of bacon on top (2 thirds from when you cut the pieces up earlier), then the scallop, along with another dot of hot sauce then place a [url href=”https://www.amazon.com/gp/product/B01DWDIJKO/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01DWDIJKO&linkCode=as2&tag=paleomg08-20&linkId=59f695d8ff8bd0036553a48554aafbcb” target=”_blank”]wooden toothpick[/url] through it. Repeat with all until all ingredients are used up. Lastly sprinkle black pepper and green onions on top of all the stackers then serve up!*
Notes
*If you are not serving immediately, store in fridge then preheat oven to 400 degrees F to cook for about 10-15 minutes, until all is heated through!
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More Appetizer Ideas:

Bacon Wrapped Buffalo Chicken Jalapeños

New Year’s Eve Fingerling Hasselback Loaded Potato Bites

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I have some exciting news to tell you about!! So get this. I was recently chatting with my friend Lexi from Lexi’s Clean Kitchen and she was telling me about how she was going to write recipes all through the month of July and August geared towards foods you may find in your CSA box or at your local farmers market. Pretty much just cooking seasonal recipes and helping YOU find new ways to use veggies you may not know what the hell to do with! When I told her that was a genius idea, she invited me along to do the same as well as our lovely friend Cassy from Fed and Fit.

Now every Wednesday through the month of July and August, we are using an item that is in season and making a special recipe for all of you wonderful readers! That means every Wednesday you’ll have a seasonal delicious recipe from me, Cassy, and Lexi! Three recipes per week to choose from! Think about how many free recipes that is?! Craziness. Today I’m featuring zucchini because we all know how fast zucchini grows in our backyard, let alone on the farm. So once you look through this zucchini filled recipe, head over to Lexi’s to try out her Grilled Fish Bowls with Garlic Scapes and Kale and then head to Cassy’s to snag her recipe for Chicken Salad with a Snap Pea Radish Slaw. Check out how beautiful their foods looks! You can also pin these photos to save for later and be brought straight to their recipes!

I also recently teamed up with Pacific Foods to try out their products in my recipes to really show you how helpful Pacific Foods and their products can be when making my paleo recipes! I’ve used their carton coconut milk to make crazy delicious Thai Iced Tea and then tried out their chicken bone broth to make you guys a super easy and tasty Summer Squash Soup! Well today it’s all about their mushroom broth! They use savory mushrooms, garlic and sea salt to create a fragrant, rich broth worthy of soups, risotto (yes, I eat risotto once in a while) and even paleo pasta dishes! Pacific Foods has been leading the broth business for more than 25 years and has more than 20 varieties of broths and stocks available for all your cooking needs. Which means your life is easier since you don’t have to make your own broth! And for me, that’s a life saver since I’m constantly trying to come up with new recipes for you guys that don’t also include an extra step…like making your own broth!

And today it’s all about Asian flavors and a grand ole’ favorite: pad thai. When I bit into this dish, I didn’t even miss the real noodles! It’s amazing how much body and substance zucchini noodles can give to a dish. You will be full from this dish but not have that overly uncomfortable feeling from regular noodles. Which is the best! Nobody wants to feel sick after eating…amirightoramiright!?

Shrimp & Zucchini Pad Thai
Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Serves: 3-4
Ingredients
  • 2 large zucchinis, spiralized
  • juice of 2 limes (about 4 tablespoons lime juice)
  • 1/4 cup [url href=”http://www.pacificfoods.com/food/broths-stocks/broths/organic-mushroom-broth.aspx” target=”_blank”]Pacific Foods Mushroom Broth[/url]
  • 2 tablespoons honey
  • 2 tablespoons fish sauce
  • 1 tablespoon coconut aminos
  • 1 tablespoon sriracha or chile sauce
  • 1 teaspoon rice wine vinegar
  • 2+ tablespoons ghee or coconut oil
  • 3/4 pound raw, peeled and deveined shrimp
  • salt, to taste
  • 2 garlic cloves, thinly sliced
  • 1 carrot, julienned sliced
  • 1 red bell pepper, julienne sliced
  • 6-8 ounces shitake mushrooms, thinly sliced
  • 3 eggs, whisked
  • 2 cups bean sprouts
  • 4 green onions, chopped
  • 1/3 cup cashews, roughly chopped
  • handfull cilantro, roughly chopped
  • 1 teaspoon red pepper flakes, for garnish
Instructions
  1. Spiralize the zucchini into noodles. Place between paper towels then place something heavy on top to squeeze out the extra moisture. Let sit while everything else is cooking.
  2. Mix together lime juice, mushroom broth, honey, fish sauce, coconut aminos, sriracha and rice wine vinegar and set aside.
  3. In a large saute pan or wok over medium-high heat, add ghee. Sprinkle shrimp with salt then place in pan to cook on both sides for 1-2 minutes, until browned. Remove and set aside.
  4. Add a bit more ghee to the pan then add garlic cloves along with carrots and bell peppers. Cook until soft, about 6 minutes, then add in mushrooms and cook for another 2 minutes. Remove and set aside. Pour whisked eggs into the pan and mix until scrambled then add in the veggies, shrimp, bean sprouts, zucchini noodles and green onions then pour in the sauce mixture. Toss and let cook for 3-4 minutes until noodles become soft.
  5. Lastly, add in cashews, cilantro, and red pepper flakes!
  6. Eat up!
3.4.3177

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 Shrimp Thai Green Curry

Shrimp Piccata Pasta

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I think I finally have my life back together since I got back from Vegas on Monday. I’m finally not falling asleep in the middle of the day while sitting up. It’s amazing how lack of sleep will make you feel hungover because, honestly, I only had about 2 big drinks while in Vegas so I was never actually got super drunk or hungover. Which was awesome. I can’t help but be impressed with me keeping my sh*t together while not consuming alcohol. I don’t know how I did it. Vegas is so weird.

I went in to the weekend being pretty worried about not wanting to drink and having to be out with drunk people the whole time. But it wasn’t a big deal at all. Probably because I have really cool friends that aren’t d*cks when they drink (except my best friend Sergio, he threw a bucket of ice at my face and bruised my forehead, I hate him). So I felt good the whole time while I was there. We went to 2 pool parties and 2 clubs, seeing 4 awesome DJ’s, and that was QUITE enough. I think one day would have definitely been enough but I pushed through and only felt like semi dying during our flight home. I’m so happy I wasn’t hungover.

But here’s the thing, since I was pretty much sober the entire time, I noticed everything. Especially because my back started to seize up both nights from standing and dancing for so long. So I would have to lean up against something and not dance and would end up just watching people as the night went on. And I saw some awesome sh*t. And gross sh*t. Lots of gross going on in Vegas. Let’s go through my favorite Vegas memories:

  1. Women (and men) have absolutely no shame when it comes to what swimsuits and outfits they wear while in Vegas. Before I left for Vegas, I was trying to stay away from sugar in hopes of looking my best, but then you go to Vegas and you remember that people don’t give AF when it comes to that. Pretty much every female was in a thong bikini, while most of these women had zits on their ass. Hey, we all get zits in weird places, that’s totally normal. But to me, I would glance in the mirror and be like, “Oh sh*t, a zit where a zit should not be. I should probably get my sh*t together and wear a suit with more coverage.” But I guess that’s just me. At one point, I watched a girl dancing her ass off at the pool in her white thong bikini with a small piece of toilet paper stuck to her ass, obviously left behind from a bathroom break earlier. I can’t. I just can’t. People are obviously trying to look their hottest in a thong bikini with doodoo paper hanging out. It’s just too much to handle.
  2. I watched a man snort cocaine off another man’s neck right behind the collar of his shirt, in the middle of a super busy club. They were so nasty and it was so gross to watch. Definitely something I’ve never seen and I truly hope to never see it again.
  3. I came to understand that almost all men are absolutely assh*les while in Vegas. I don’t know if it’s because all they want to do is get some while there, but man, they sucked. I had multiple creepers creep in every way possible. After telling one I was married, he asked, “But is he here?” He then asked out 3 of my friends standing next to me and finally found one chick outside of our group who said yes and saw them leaving together. So gross. It sucks that being a gross weirdo actually works on some women so they keep the act up.
  4. I watched a couple hold each other for FOUR HOURS straight. If that’s true love, I don’t want it. If Brian tried to hold me for more than 2 minutes, I would freak out on him.
  5. On both nights in Vegas, we would think the headliner was going to come on at 1am…but then he wouldn’t come on until 2:30am, which really sucks balls if you’re sober and your back is seizing up. The second night at club XS was no different and I was getting pretty antsy. Luckily, the entire team of the Cavaliers showed up after they won their game and champagne showered the sh*t out of each other. Even though I care nothing about sports, I surprisingly know who LeBron is and it was nice to see the team so happy to help break up the time we were waiting for Alesso to come on. He didn’t come on until 3am. I made it through 2 sets then had to go back to the hotel to sleep for 3 hours before we hopped on a plane home. Most of our friends didn’t get home until 6am. I don’t know how they did it. F*ckin’ Vegas.
  6. Last but not least, WHY DO PEOPLE STILL SMOKE CIGARETTES?! Gross. Grow up. Use your brain to it’s full capacity and stop using something that’s going to kill you earlier. It’s just so insane to me how many people still smoke. My hair smelled like it every night and I hated it so much.

I know it may not totally sound like it based off my b*tchy tone throughout my post, but I seriously had SO much fun. I don’t know when I’ll actually be fully recovered enough to go back, but I definitely want to. But this time for only 1 day and 1 night. Keep it shorter and even cheaper.

Mango Ahi Tuna Poke Avocado Bowls
Prep time: 20 mins
Total time: 20 mins
Serves: 3-4
Ingredients
  • 1 1/2 pounds sushi grade ahi tuna, cut into 1/2 inch cubes
  • 1 avocado, scooped out of shell, cut into 1/2 inch cubes
  • 2 mangos (mine were small), cut into 1/2 inch cubes
  • 1 seedless cucumber (I used an english cucumber), cut into 1/2 inch cubes
  • 3 green onions, chopped
  • 3 tablespoons coconut aminos
  • 1 tablespoons rice wine vinegar (or coconut vinegar)
  • 1 tablespoon sriracha (I use [url href=”https://www.fixhotsauce.com/product/fix-sriracha-hot-sauce” target=”_blank”]this brand[/url] or [url href=”http://nomnompaleo.com/post/36060636540/paleo-sriracha-homemade-20-minute-sriracha” target=”_blank”]make your own[/url])
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove, grated
  • pinch of salt
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
Instructions
  1. Place all ingredients in a large bowl and mix until completely combine. Cover and place in the fridge to chill for 10-15 minutes.
  2. Fill avocado shells with ahi tuna poke then eat up!
3.4.3177

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Mahi Mahi Mango Ceviche Tacos

Lemon Basil Seared Scallop Pasta

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YAYYYYY!! I finally made an air fryer recipe for the blog! I got an air fryer about a month ago and had a total failure the first time I tried it out. But I stuck with it and I have come to LOVE it with all my heart. I use it almost every single day. So here are some deets about an air fryer –

  • Do you absolutely need one? Not really. You can fry or bake things instead.
  • Do they take up a lot of room? Hell yes they do. I have the 6qt size and it’s massive.
  • Do you need less fat when it comes to cooking with the air fryer? Yes, a bit less. But I’ve also only fried one thing in my life so I’m probably not the best person to ask. I wasn’t born in a place that thinks deep frying is a way of life. Nor do I love fried food much.

But here’s the reason I love my air fryer –

  • I don’t have to heat up the house with the oven in the summer time.
  • I don’t have to wait for the oven to pre-heat.
  • I don’t have to dirty my oven when cooking chicken wings.
  • My house doesn’t smoke up like it does with the oven sometimes (because the chicken wings made it so damn dirty).
  • I can cook meat and veggies faster than in the oven.
  • I can get brussels sprouts crispier than the oven.

So far in my air fryer, I’ve made crispy potatoes, brussels sprouts, carrots, steak, chicken, salmon and now shrimp! And everything comes out perfect! I made truly the juiciest and most delicious rotisserie chicken in the air fryer and couldn’t believe how easy it was. So if you’re wondering if you should get yourself one, well I would recommend it. I definitely love mine. Just make sure you have extra room for another appliance. If not, you can always just fry or bake food. It’s really not that big of a deal! I still don’t think items come out like they would from a fryer, but I don’t mind that at all. It’s like a convection oven without making the house a million degrees. Which I love.

Now wait, before I let you go, I have some super exciting details to share with you! If you’ve been listening to my podcast, you’ve already heard the news. And I love you for listening to me ramble on about nothing most weeks. Anywho, I’m hosting a trip to France in May! I hosted a trip a couple years ago in Costa Rica and finally signed on to host another!! So here are just a few details –

  1. The trip will be May 12-17 to Burgundy, France.
  2. There are 15 spots available for the trip
  3. The trip will cost $2395 + airfare and that price will include breakfast and dinner every day, transportation and accommodations, and any of the events and excursions we have planned.
  4. What is planned – Exploring Paris, wine tastings, bike tour, river cruise, meals by a French chef, workouts with me and whatever else we get into!
  5. And you can reserve your spot next week on August 30th!

I’ll be sharing ALL the details of the trip next week on the blog where you can sign up and reserve your spot. I’m so pumped for this trip because I’ve never been to Europe! And now I get to experience it all with some of you guys! Can’t wait to share all the details next week!

Until then, I’m pulling my air fryer back out today to cook up some plantains! Wish me luck!


Air Fryer Coconut Shrimp with Sriracha Dipping Sauce
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 24 minutes
Ingredients For the shrimp For the sriracha dipping sauce
Directions
  1. Pat shrimp dry. Whisk eggs in a shallow bowl. And in another shallow bowl, whisk together almond flour, coconut, salt and garlic powder.
  2. Using one hand, coat each shrimp in the egg then place the shrimp in the coconut mixture and toss to coat with the other hand (this will keep your fingers from getting too goopy with ingredients). Repeat until all shrimp are coated. Spray the tops of the coconut shrimp with coconut oil spray.
  3. Pull out air fryer (I have the 6qt size) with wire basket inside. Place the spray side of the shrimp down onto the wire basket, making sure to not overcrowd the basket (i was able to do one batch, but you may need to work in batches if you have a smaller air fryer). Spray the other side with coconut oil spray until coated. 
  4. Close air fryer then turn temperature on air fryer up to 400 degrees and time up to 8 minutes. At 4 minutes, press pause then flip shrimp over and cook for another 4 minutes. 
  5. While the finish cooking, mix together mayo and sriracha.
  6. Top shrimp with coarse salt and black pepper then dip away!

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More Easy Shrimp Recipes!

15 Minute Honey Sriracha Shrimp Rice Bowls

Garlic Lime Shrimp Skewers

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Now before you go sh*tting the bed thinking I put real dairy cream cheese in this recipe…just read the recipe instead, ok?! No need to freak out. I got yo back, boo. If you feel like freaking out, freak out about my terrible job I did when it came to cooking soft boiled eggs. Not my best. But here’s the thing…I have limited time at the moment. And if eggs that look less than stellar are my biggest problem, well, I’m doing ok then.

My 30th birthday trip is now only 10 days away so it’s crunch time! That means I’m finishing up all my recipes and posts for you guys for when I’m traveling, in case I can’t get wifi or to my computer. That way you will still have new recipes to taste, new outfits to check out, new workouts to help inspire, and new information that you may have not known about until you checked out my blog! I’m trying to disconnect as much as possible while on this trip to spend quality time with my husband, but I don’t want you to miss a beat here on the blog!

In case you haven’t heard the news, I’m taking my husband with me to Guadeloupe with the amazing company TradeWinds to celebrate my big 3-0. I went on a TradeWinds trip back in August and it was truly one of the best trips of my life…minus the fact my husband didn’t get to experience it with me. But this time I booked his flight without asking him (he’s pretty indecisive) to make sure he would be there! Guadeloupe is a French-speaking Caribbean island that takes euros so it’s time for me to figure out where to get euros in Denver since I definitely don’t know ANY French. I can barely figure out Spanish when we travel, but French? Yeahhhhh no way.

And even though I have this trip coming up next, I still have some special dates throughout the week! Like our 2 year wedding anniversary this week! AND my Denver Meet-up this Sunday!! Are you coming?! There are two times – 3pm and 6pm, but the 3pm time has already sold out so there are just a handful of spots left at 6pm! I’ve teamed up with one of my favorite skincare companies – Tula – to host these two meet-ups at Just Be Kitchen to talk about health, skincare, beauty, and fitness, do a little Q&A, Tula will be doing Skincare Consultations, and there will also be grab bags with some of my favorite products and brands! Click here to sign up before the event is sold out!

Now, let’s quickly talk about this recipe…minue the sad looking eggs. This would be awesome to share at a party if you’re having friends over for brunch. Or just great on a Sunday morning when you don’t want to work very hard for an elegant meal. When I was typing up this restaurant at a coffee shop, the person next to me noticed the photo and mentioned how beautiful it looked. So there’s some proof right there that it will impress your family and guests! Get it girrrrrrrrl.

Lox & Cream Cheese Sheet Pan Breakfast
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1:00
Serves 4-6
Ingredients
  • 3 pounds yukon gold potatoes, cut in half
  • 3 tablespoons high heat avocado oil
  • salt, to taste
  • garlic powder, to taste
  • 1 bundle of asparagus, ends removed
  • 1-2 tablespoons everything but the bagel seasonings
  • 6 eggs
  • 8-10 ounces smoked salmon
  • 1/4 red onion, thinly sliced
  • 3 tablespoons capers
  • handful of fresh dill
  • 4-8 ounces almond milk cream cheese
  • coarse salt, for garnish
  • black pepper, for garnish
Directions
  1. Preheat oven to 375 degrees F. Place halved potatoes on a baking sheet and toss in avocado oil and sprinkle with salt and garlic powder. Place in the oven to bake for 30-35 minutes. After 30-35 minutes, when the potatoes are browned and slightly tender, use a potato masher to press each potato flat onto the baking sheet
  2. While the potatoes roast, place a small saucepan of water with a pinch of salt over high heat and bring to boil. Once boiling, emerge the 6 eggs in the water and set a timer for 6 minutes. Once they are done cooking, drain and add ice and cold water to the saucepan to let the eggs cool completely. 
  3. When the potatoes are done cooking, toss asparagus in a bit more of the oil then place throughout the baking sheet, in between the potatoes. Top with the everything but the bagel seasoning then place into the oven for baking for another 15 minutes.
  4. Peel the eggs then cut them in half and place throughout the sheet pan. Then top the potatoes and asparagus with smoked salmon, red onion slices, capers, dill, dollops of cream cheese throughout, and coarse salt and pepper. Serve immediately!

by

Recipe Notes
4.2 rating
13 reviews


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The Bachelorette was a bit of a disappointment this week. The producers are obviously playing off Chad’s villain-like personality, but he’s so boring that they haven’t really been able to manipulate him much into looking super psycho. All he does is just say “These guys have never been around a pretty girl before” and then show him eating a lot of meat and working out. Which I’m totally a fan of. You can’t let yourself go just because you’re on a dating show, you gotta keep that figure up, bruh! I’ve done pull ups in random public places. Gotta do whatcha gotta do!

Except I firmly believe he’s on roids. He’s so grumpy and obviously gets angry a lot. I shouldn’t make assumptions that he’s on steroids since he’s obviously being careful about what he eats and doing pull ups with protein bottles strapped to him, but I like making accusations about strangers on reality tv, ok?! Totally normal.

I think I’m going to call him Chaaaaazzzzz at this point. He’s more like a Chaaaaaaazzzz then a Chad. Don’t you think?

Nothing really happened, though. All they did was have a completely unfair firefighting challenge…with a firefighter competing. Of course he was going to win. If he didn’t, he would be fired. Which maybe he was already since he took time off to get on a reality show, I don’t know real job rules. And then the one-on-one date with whoever the hell that guy was, well, it was uneventful. He talked about not talking about his previous relationship. And JoJo brought up how Ben broke her heart or how she wants love like Ben and Lauren. Hey, JoJo, stop bringing up your ex-boyfriend and his new fiancé. It’s weird at this point.

But really, what else happened? They must be hurting for ideas since they are giving us TWO episodes next week and pushing Chad being a little psycho…when he’s just boring. What the hell am I suppose to talk about on Wednesdays if the Bachelorette isn’t overly entertaining?! All I really have to talk about in my own life is how uncomfortably sore I am from doing ‘Murph’ on Monday and how my joints hurt from eating too much sugar in Austin. That doesn’t hold a candle to manipulated reality tv! Come on ABC, ENTERTAIN ME!

Pesto Shrimp & Grilled Peach Salad
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4
Ingredients
  • 1 batch [url href=”https://paleomg.com/pistachio-pesto-chicken-pasta/” target=”_blank”]pistachio pesto[/url]*
  • 1 cup pistachios, unsalted
  • 1-1½ cup basil leaves
  • 2 garlic cloves
  • ½-1 cup olive oil
  • juice of 1 lemon
  • salt and pepper, to taste
  • For the salad
  • 2 tablespoons melted ghee, divided
  • 1 pound shrimp, peeled and deveined
  • salt and garlic powder, to taste
  • 3 peaches, cut in half and pitted
  • 5-6 cups mixed greens
  • 1 english cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1/3 cup pistachios, unsalted
  • For the dressing
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • pinch of salt and black pepper, to taste
Instructions
Make pesto shrimp:
  1. Place pistachios in a food processor and pulse to break up the nuts. Then add basil and garlic cloves and pulse together. Then turn food processor on and add olive oil slowly until pesto becomes preferred thickness and then add lemon juice until combine. Set aside.
  2. Place a large saute pan over medium heat. Add 1 tablespoon ghee. Pat shrimp down to dry completely then add to pan and sprinkle with salt and garlic powder. Let cook about 1 minute per side, until pink and the tails begin to turn in. Once cooked, add 2-3 tablespoons of the pesto to the shrimp pan and toss in the pesto until coated then set aside.
For the salad
  1. Place a grill pan over medium heat and grease each peach half with melted ghee. Place on grill pan to cook for 1-2 minutes per side.
  2. Build salad: greens, english cucumber, cherry tomatoes, shrimp, peaches, and pistachios.
  3. Lastly, place all ingredients for the dressing in a jar, close jar and shake until combine. Pour dressing over salad.
Notes
*Use the rest of the pistachio pesto in this dish: [url href=”https://paleomg.com/pistachio-pesto-chicken-pasta/” target=”_blank”]Pesto Chicken Pasta[/url]
3.4.3177

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