Maple Coconut Shrimp with Grilled Pineapple

Who does not love coconut shrimp?  Well maybe those who don’t like shrimp.  If you don’t like shrimp this is also a great batter for chicken.  Making coconut shrimp or anything with a batter can be difficult if you cannot dip it in egg first.  I’m excited to share that this recipe is actually free from eggs so its autoimmune protocol compliant!  You are probably asking how the heck does the breading stay on the shrimp without the eggs?  My secret is maple syrup.  The maple syrup is sticky enough to help the batter stick.  You could also use honey if you like.  These coconut shrimp are great as a main course or served in salad.  My absolute favorite combo is to serve them on grilled pineapple!  Enjoy! Print Maple Coconut Shrimp with Grilled Pineapple Author: Katie at Wholelovelylife.com Recipe type: Entree Prep time:  15 mins Cook time:  30 mins Total time:  45 mins Serves: 2   Ingredients 16 medium sized wild shrimp 1 Tbsp grade B maple syrup 1 Tbsp avocado oil 3 Tbsp dried coconut 1 Tbsp coconut flour 2 pineapple rounds ½ an avocado sliced 1 Tbsp chopped cilantro ¼ tsp sea salt Instructions If you are using frozen shrimp be sure to defrost it first. Mix maple syrup, avocado oil and sea salt in a bowl and set aside. Mix dried coconut and coconut flour in another bowl. Dip each shrimp in the maple syrup avocado oil mixture and then immediately in the dried coconut ensuring shrimp is fully covered. Lay on a parchment paper lined pan and bake for 15-20 min at 425. Use the left over maple syrup, avocado mixture and coat each side of the pineapple slices and grill for 10 min. To serve put shrimp on plate and top pineapple with a few slices of avocado and a sprinkling of chopped cilantro. 3.2.1311  

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Maple, Cinnamon + Vanilla Granola

Even through oats are not Paleo they are something my husband and son eat so I’m excited to share this super easy granola recipe with you.  It can literally be made in minutes and easily modified to your taste like using pumpkin pie spice instead of cinnamon.  The possibilities are endless!  You can also add in dehydrated fruit or nuts once baked if you wish but my guys just like it plain to sprinkle on smoothies, yogurt or to dip fruit slices in.  If you are eating grains but gluten free be sure to use gluten free oats.  I like Bob’s Red Mill. Print Maple, Cinnamon + Vanilla Granola Author: Katie at Wholelovelylife.com Recipe type: Breakfast / Brunch Prep time:  5 mins Cook time:  20 mins Total time:  25 mins   Ingredients 3 cups oats 3 Tbsp grade B maple syrup 1 Tbsp cinnamon 1 tsp vanilla extract ¼ tsp sea salt 1 Tbsp melted coconut oil Instructions Mix all ingredients in a bowl and spread on a parchment lined baking pan. Bake for 20 min at 300. As soon as the granola feels dry and crisp to the touch it’s ready. Allow to cool and store in an airtight container. Notes Keeps for several weeks. 3.2.1311  

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Kale Garlic Sliders with Maple Onions + Cherries

  Cherries are one of my favorite fruits!  During the summer months I try my hardest to squeeze them in as much as possible because I know they will vanish from my grocery stores shelves just as quickly as they arrived. Cherries are a must for anyone suffering from arthritis because they contain high levels of anthocyanins and bioflavonoids both of which help to prevent and relieve arthritis pain by reducing inflammation in the body.  They are also super high in flavonoids, which are important for eliminating oxidative stress.  Did you know that cherries could also help you get a better nights sleep?  Cherries are rich in melatonin, which is an antioxidant that has been shown to improve your body’s natural circadian rhythms helping you to sleep better.  Nosh on cherries when you are in need of a midnight snack! This entree is perfect for a summer party and can easily be modified once cherries go out of season.  You can’t go wrong with the sliders even all by themselves.  Enjoy! Print Kale Garlic Sliders with Maple Onions + Cherries Author: Katie at Wholelovelylife.com Prep time:  15 mins Cook time:  30 mins Total time:  45 mins Serves: 4   Ingredients 1 lb grass fed beef ¼ cup copped kale either fresh or frozen 2 cloves of garlic 1 Tbsp grade B maple syrup 1 yellow onion 10 chopped cherries 1 Tbsp avocado, olive or coconut oil Instructions In a bowl combine beef, kale and garlic. Mix well and form 8 consistently sized patties. Slice onion and add it to a pan with oil. Saute about 3 min and maple syrup. Cook until onion caramelizes and turns brown. While onion cooks grill or bake meat until it reaches a temp of 150 degrees. Grill or bake until meat reaches a temp of 160 degrees. Chop cherries. To plate top sliders (2 each plate) with onions and cherries. the sliders use chopped fresh or frozen kale and mix with 1 clove of garlic and beef. Form into small patties and grill or bake at 425 until slightly browned. For the onion slice a medium size yellow onion and toss with a bit of avocado oil. Sauté in a pan until slightly brown and then add a small amount of grade B maple syrup. Continue to cook until fully caramelized and set aside. To assemble take a slider and add the caramelized onions to the…

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Cauliflower Puree with Lamb + Pea Shoots

As you know I love cauliflower and I love to buy colored cauliflower from time to time even though it’s not organic because there is something super cool about it.  This is basically the same recipe as my Purple Cauliflower Soup .  I love adding purees to entrees for added flavor and they are a way to sneak in a ton of extra veggies into your meal.  Enjoy! Print Cauliflower Puree with Lamb + Pea Shoots Author: Katie at Wholelovelylife.com Recipe type: Entree Prep time:  10 mins Cook time:  30 mins Total time:  40 mins Serves: 4   Ingredients 1 head of cauliflower 1 yellow onion 1 clove of garlic 1 Tbsp avocado, olive or coconut oil 4 cups filtered water 1 lb ground lamb ¼ cup chopped green onion ¼ cup chopped red onion 1 tsp garlic powder 1 tsp sea salt Instructions For the cauliflower purée chop onion and garlic. Add to a pan and saute until it starts to brown. While onion and garlic cook wash and chop cauliflower. Add cauliflower and water to pain and bring to a boil. Boil about 20-30 min or until cauliflower is mushy. Let sit on stove to cool while you prep the lamb burgers. Chop green onion and red onion. Add onions along with garlic powder and sea salt to the meat. Mix well and form 4 consistently sized patties. Grill until meat is at 150 degrees. About 15 min. While the lamb cooks take cauliflower and puree in a blender or food processor. Add extra sea salt to taste. To plate top the puree with a lamb burger and pea shoots or micro greens.Top with pea shoots or micro greens. Notes I used an orange cauliflower for something fun. Not sure if you knew but you can get cauliflower in an array of colors. Orange, purple, green and standard white. They all taste the same so use whichever you like. 3.2.1311  

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Roasted Golden Beet Salad with Citrus Cilantro Dressing

Beets are great in fall dishes but they are even better in summer salads.  I love the intense color they provide to a meal or smoothie as well as added benefits.  They are great for reducing inflammation and are also filled with vitamin C among other nutrients.  Because they can make a bit of mess I like to prep a large number at once so I always have them peeled and ready to go in the freezer.  It is so much easier especially if you include them weekly in your diet.  I’m also a huge fan of throwing frozen beets into my smoothies. This salad makes an amazing entree or side salad either for a casual dinner at home or a fancy dinner party.  If you love beets you will love this salad!  Enjoy! Print Roasted Golden Beet Salad Author: Katie at Wholelovelylife.com Recipe type: Salad Prep time:  15 mins Cook time:  30 mins Total time:  45 mins Serves: 2-4   Ingredients 4 small beets or 2 medium size beets ¼ tsp sea salt 3 Tbsp avocado or olive oil 1 avocado (1/4 for dressing, ¾ for garnish) juice from 1 orange juice from 1 lime handful of cilantro 1 cup of pea shoots or micro greens Instructions Peel and cut beets. Toss with 1 Tbsp avocado or olive oil and lay on a parchment lined baking sheet. Sprinkle with sea salt. Roast at 435 degrees for 20-30 min or until edges just start to brown. While beets roast slice radishes using a knife or mandolin slicer. Set aside. Wash pea shoots or micro greens. Cut avocado into chunks. ¼ will be used for the dressing and the other ¾ for garnish. For dressing add avocado, orange and lime juice, remaining 2 Tbsp of avocado or olive oil and sea salt in food process or blender. Mix until smooth. Wash cilantro and add to dressing. Blend slightly so you can still see green flecks. Toss roasted beets with dressing and garnish with radishes, chopped avocado and pea shoots or micro greens. 3.2.1311  

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Sweet Potato + Red Onion Hash

I love to make a simple hash on the weekend.  The great thing about a hash is you can seriously take whatever is lying around or on its way out in the fridge and throw it together!  This is a really simple hash consisting of only sweet potato and red onion.  So simple yet so good.  I love to garnish my hashes with fresh fruit.  Enjoy! Print Sweet Potato + Red Onion Hash Author: Katie at Wholelovelylife.com Recipe type: Breakfast + Brunch Prep time:  10 mins Cook time:  20 mins Total time:  30 mins Serves: 2   Ingredients 2 medium sweet potatoes 1 large red onion ½ tsp sea salt 1 Tbsp avocado, olive, coconut oil or ghee Instructions Cut sweet potato and onion into small cubes. You can also grate the sweet potato in your food processor. Add cut sweet potato and onion to a pan with oil of choice and saute 15-20 min or until browned. Notes I like to cut or grate extra sweet potato and keep in the fridge for a quick side dish throughout the week. 3.2.1311      

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Zoodles with Avocado Pesto

Zoodles are gaining in popularity and I can see why.  They are amazingly easy to make, full of healthy nutrients because they are made from veggies and so much prettier than a beige colored noodle.  To make zoodles you can use zucchini, squash, sweet potato, cucumbers or practically any veggie you choose.  Zucchini noodles are pretty standard for pasta dishes.  There are different methods that you can use to create noodles.  You can use a normal peeler to achieve a wider flat noodle kind of like linguini, a julienne slicer to create skinnier angle hair pasta or a spiralizer to create a thick more spaghetti like noodle.  I have not jumped on the spiralizer band wagon just yet but it’s on my list of things to buy.  It looks way more fun than a julienne slicer. Whatever method you decide on to cut your zoodles the one thing I can guarantee is they will be super tasty!  This zoodle dish has a simple sauce combining two of my favorite things.  Avocado and basil!  You seriously cannot go wrong!  Enjoy! Print Zoodles with Avocado Pesto Author: Katie @ Wholelovelylife.com Recipe type: Entree   Ingredients 3 medium zucchinis 1 ripe avocado 1-2 cloves of garlic depending on size ¼ cup basil ¼ tsp sea salt 1 Tbps lemon juice 1 tsp olive oil for sauteing zoodles 1 Tbsp olive oil for avocado pesto sauce Instructions Make zoodles per prefered method. Lay on paper towel and let sit for 10 min to allow water to be absorbed. Sautee in pan with 1 tsp olive oil for 5 min. Set aside. For sauce combine avocado, garlic, basil, sea salt, lemon and olive oil in a food processor or blender until smooth. Mix zoodles with sauce and garnish with basil leaves and red pepper flakes. Notes If following AIP omit the red pepper flakes. I know super sad. 3.2.1311  

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English Cucumber + Red Onion Salad with Champange Vinaigrette

One thing I love about summer is eating outside and nothing screams outside more than a cucumber salad that not only tastes amazing but is easy to make too.  This one is so simple it screams to be made right now!  Cucumber salad reminds me of childhood and is a staple in my house especially during warmer months.  Isn’t it great the good memories food can bring back?  I love using champagne vinegar!   This salad is also a great side to take to a party and sounds super duper fancy.  Who doesn’t love a good cucumber salad with champs vinegar?  I know I do!  And yes I said champs! Did you know cucumbers have amazing health benefits?  They are full of B vitamins and 95% water which not only makes them good for your body but your skin too!  They are also amazing for joint health and arthritis.  They contain silica, vitamins A, C and D as well as foliate, calcium, magnesium and potassium.   Print English Cucumber + Red Onion Salad with Champange Vinaigrette Author: Katie at Wholelovelylife.com Recipe type: Salad Prep time:  5 mins Cook time:  1 hour Total time:  1 hour 5 mins Serves: 4   Ingredients 1 english cucumber 1 small red onion ¼ cup champagne vinegar ¼ cup olive oil ½ tsp sea salt ½ tsp pepper Instructions Slice cucumber using a knife or mandolin slicer. You can also chop into cubes if you prefer. Chop red onion. Place cucumber and onion in a bowl and add champagne vinegar, olive oil, salt and pepper. Stir well and let sit for an hour before serving. Notes Can serve immediately but waiting an hour will fully bring out all flavors. This salad is even better the next day! 3.2.1311  

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Beet + Carrot Ketchup

Being Paleo is not all that hard but following autoimmune protocol can have its challenges at times.  I love veggie fries but miss having some plain old ketchup to dip them in.  I’m super excited to share this recipe with all of you because if you are missing ketchup like I have been missing it you will finally be able to enjoy your veggie fries like you used to.  This recipe is perfect for anyone following AIP or who do not consume tomatoes or nightshades. I have tried a few tomato free ketchups but have not found one that I like.  After some trial and error I think this one hits the mark.  It has the perfect balance of tang and sweetness.  I think the secret to bringing the flavors together is cooking it which a lot of other tomato free ketchups lack.   The cooking process also thickens it and helps it to stick to what you are eating.  This recipe makes enough for at least 2 people.  If I know I will be making veggie fries a few nights in a row I make a double batch.  This ketchup is also great on grass fed burgers and hot dogs too!  Enjoy! Print Beet and Carrot Ketchup Prep time:  10 mins Cook time:  20 mins Total time:  30 mins Serves: 2   Ingredients 1 cup of well cooked carrots ¼ cup well cooked beets ¼ cup filtered water 2 Tbps lemon juice 1 tsp champagne vinegar 3 Tbps honey 1 tsp garlic powder 1 tsp onion powder ¼ tsp oregano ½ tsp sea salt or more to taste Instructions Peel and cut into chunks carrots and beets if using fresh and boil in water until very well cooked and mushy. I love using already cooked beets and baby carrots to save on prep time. Add cooked carrots, beets and the remaining ingredients to a blender and blend on high until fully mixed and smooth. Pour ketchup in a small pot and cook over medium heat for 20 min or until ketchup thickens. Make sure you see some bubbles rising to the top as it cooks. Cool and serve. Keeps in the fridge for about 3 days. 3.2.1311  

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Jicama Quiche Crust

Did you know that you can use jicama the same way use white potatoes?  This is great news for anyone missing white potatoes in their diet.  It makes a great quiche crust, fries and hash browns.  You name it.  Just treat it like a plain old potato.  I am currently working on a jicama pizza crust, which I’m excited to share in the near future.  Enjoy! Print Jicama Quiche Crust Author: Katie at Wholelovelylife.com Cuisine: Breakfast/Brunch Prep time:  5 mins Cook time:  20 mins Total time:  25 mins Serves: 6-8   Ingredients 1 medium or 2 small jicama 2 Tbsp olive, coconut or avocado oil Instructions Remove jicama skin either with a peeler or by cutting with a knife. I prefer to chop in 4 pieces and then cut the skin off. Grate jicama either with a food processor or by hand. Place in bowl and squeeze excess water out by pressing with paper towels. Remove as much water as possible. Add olive oil and mix well. Press into baking dish or iron skillet. Press one additional time with a paper towel if needed. Bake at 425 for 15-20 min or until crust begins to brown around outside. 3.2.1311  

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