Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.
- 1 1/4 lbs peeled and deviened jumbo shrimp (weight after peeled)
- 1 tsp olive oil
- 1 red bell pepper, diced
- 4 scallions, thinly sliced, white and green parts separated
- 1/2 cup chopped cilantro
- 4 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 tsp crushed red pepper flakes (or to taste)
- 14.5 oz can diced tomatoes
- 14 oz can light coconut milk
- 1/2 lime, squeezed
- In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
- Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
- Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
- Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
- Add lime juice.
- To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.
Yield: 4 servings, Serving Size: 1 -1/2 cups
- Amount Per Serving:
- Freestyle Points: 3
- Points +: 6
- Calories: 267 calories
- Total Fat: 10.5g
- Saturated Fat: 6g
- Cholesterol: 215mg
- Sodium: 397mg
- Carbohydrates: 9.5g
- Fiber: 1.5g
- Sugar: 3.5g
- Protein: 30g
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Beanless Paleo Chili
- 3 quarts (2.8 liters) good quality canned tomatoes
- 5 lbs ground beef/turkey/chicken
- 1 tbsp extra-virgin olive oil/coconut oil
- 6 cloves garlic, minced
- 1 onion, finely chopped
- 5 celery stalks, chopped
- 5 carrots, chopped
- 4 cups button mushrooms, chopped
- 3 bay leaves
- Cumin and Chili Powder to taste
- 2 tbsp fresh parsley, chopped;
- Sea salt and freshly ground black pepper to taste;
- In a large skillet over a medium heat, cook the ground protein with some coconut oil if needed.
- In a very large saucepan over a medium heat, saute the garlic in olive oil. Cook for about 2 minutes, or until the garlic is fragrant.
- Add the onion, celery, carrots and mushrooms to the saucepan. Stir well and cook for another 5 to 10 minutes, until the vegetables are soft.
- Add the canned tomatoes, followed by the cooked ground beef. Stir well.
- Drop in the spices
- Season to taste with salt and pepper, reduce the heat to low and simmer, uncovered, for about 4 hours or until thick, stirring occasionally.
- Adjust the seasoning by adding salt or pepper, if needed and remove the bay leaves.
Be aware, this recipe makes quite a large batch, but it’s great for freezing! You can simply pour individual portions in freezer-proof plastic bags and freeze it. Then, once you feel like having a good bowl of the delicious and comforting chili, you simply have to pull a portion out of the freezer.
Keto Low Carb Banana Bread with Almond Flour - SUGAR FREE
This low carb banana bread recipe with almond flour & coconut flour is perfectly moist & rich. No one will know it's keto banana bread! Naturally paleo, gluten-free, sugar-free, and healthy.
- 2 cup Blanched Almond Flour
- 1/4 cup Coconut Flour
- 1/4 cup Walnuts(chopped; plus more for topping if desired)
- 2 tsp Gluten Free Baking Powder
- 2 tsp Cinnamon
- 1/4 tsp Sea Salt (optional)
- 6 tbsp coconut oil
- 1/2 cup Xylitol
- 4 large Egg
- 1/4 cup Unsweetened Almond Milk
- 2 tsp Banana Extract
- Preheat the oven to 350 degrees F. Line a 9x5 in (23x13 cm) loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).
- In a large bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, and sea salt (if using).
- In another large bowl, use a hand mixer to butter and erythritol until fluffy. Beat in the eggs (use the low setting to avoid splashing). Stir in the banana extract and almond milk.
- Pour the dry ingredients into the wet. Beat on low setting until a dough/batter forms.
- Stir in the chopped walnuts.
- Transfer the batter into the lined loaf pan and press evenly to make a smooth top. If desired, sprinkle the top with additional chopped walnuts and press them lightly into the surface.
- Bake for 50-60 minutes, until an inserted toothpick comes out clean.
- Cool completely before removing from the pan and slicing. (The longer you let it sit before slicing, the better it will hold together. The next day is ideal if possible.)
Curried Coconut Chicken Soup
This spicy and flavorful soup is an easy way to use up leftover chicken, and makes a hearty meal. You can easily substitute shrimp for a change of pace.
- 2 tbsp olive oil
- 1 onion sliced
- 1 carrot peeled and sliced
- 2 cloves garlic minced
- 1 tbsp curry powder
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 2 cups cooked and chopped (or shredded) chicken breast
- 1/2 cup coconut milk
- Juice of 1 lime
- 1 bunch fresh cilantro chopped
- Coconut flakes for garnish
- sea salt to taste
- fresh ground black pepper to taste
- Heat the oil in a large saucepan over medium high heat. Add the onion, carrot, and garlic and cook until softened.
- Add the curry powder and cook for a minute. Add the broth and the tomatoes, and bring to a boil. Reduce to a simmer and add the chicken, coconut milk, lime juice, and cilantro. Simmer on low for 5 minutes.
- Serve the soup hot, sprinkled with coconut flakes if desired.