Shrimp Scrumptious


  • 1 pound large (16-20 count) raw shrimp, shelled* and de-veined, (if you want, keep the tail on for an attractive presentation)
  • 2 Tbsp olive oil
  • 2-3 Tbsp butter
  • Salt
  •  1 Tbsp minced garlic
  • 1/4  teaspoon red pepper flakes
  • 1/2 cup white wine (I recommend a dry white wine such as a Sauvignon Blanc and then drink the rest of the bottle with your dinner….it pairs nicely) LOL
  • 2 tablespoons finely chopped parsley
  • Freshly ground black pepper to taste
  • 1 Tbsp lemon juice or lime juice…thats what I used


1 Sauté garlic, red pepper flakes, in butter and olive oil: Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Stir in the slivered garlic and red pepper flakes.

2 Add shrimp and wine: Sauté the garlic for just a minute, until it begins to brown at the edges, then add the shrimp.

Add the wine and stir to coat the shrimp with the sauce of butter, oil, and wine…DRINK WINE

Move the shrimp so they are in an even layer in the pan. Increase the heat to high and boil the wine for 30 seconds.

3 Turn shrimp over to cook on the other side: Stir the shrimp and arrange them so that you turn them over to cook on the other side. Continue to cook on high heat for another 30 seconds.

4 Toss with parsley, lemon juice, pepper: Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine.

Serve as is,  or over cauliflower rice (for gluten-free version).


Adapted from: Simply Recipes.com




Pizza taste without the Guilt, Cauliflower Breadsticks

1 head cauliflower, large (7″ – 8″ wide)
1/4 cup egg whites
1/2 cup + 3/4 cup (for topping) Mozzarella/Tex Mex cheese, shredded
1 tsp Italian herb seasoning or any dried herbs like rosemary, basil, parsley
1/4 tsp freshly ground black pepper
Pinch of salt
Marinara sauce for dipping

1. Preheat oven to 375 degrees F. Rinse cauliflower, remove outer leaves and separate into florets
with a paring knife. Place cauliflower florets in a food processor and process until “rice” texture.
Some coarse chunks are fine.
2. Place in an oven proof baking dish (I used Pyrex pie dish) and bake for 20 mins. Remove cooked
cauliflower from the oven and transfer to a bowl lined with a tea/linen towel (I used glass tea towel
from a Dollar store, similar to this one). Let the cauliflower cool down a bit until it is safe to touch,
about 15 minutes.
3. Fold the towel holding by the ends and squeeze the liquid out of the cauliflower “ball” as hard as
you can. Be patient and do this a few times until barely any liquid comes out. I squeezed out 1 cup
of liquid. Second photo, from right to left: before squeezing, after squeezing, liquid squeezed out.
4. Increase oven T to 450 degrees F. Transfer cauliflower to a mixing bowl along with egg whites, 1/2
cup cheese, herb seasoning, black pepper, pinch of salt and mix to combine.
5. Transfer cauliflower mixture onto the baking sheet lined with parchment paper. Flatten with your
hands into a rectangle, approximately 9″ x 7″ size and 1/4″ thick.
6. Bake for 18 minutes, remove from the oven and top with remaining 3/4 cup cheese. Bake for
another 5 minutes and then broil until cheese turns golden brown. Cut into 12 breadsticks and serve
hot with warm marinara sauce, if desired. P.S. For a lighter version, do not top with cheese.

Storage Instructions: Refrigerate covered for up to 2 days. You can also freeze the
breadsticks tightly wrapped in plastic, for up to 1 month. Thaw on a counter or in a

Recipe courtesy: http://ifoodreal.com/cauliflower-breadsticks-recipe/


Perfect Paleo Pickles

2 cups Dill pickles chips (or 1 pint)
1/2 cup Almond flour (or regular flour)
1 tsp Granulated Garlic
1/2 tsp Smoked Paprika
1/4 tsp Cayenne pepper
Pinch of salt and pepper to taste
1/4 cup Almond Milk (or regular milk)
1 Egg
Coconut oil for fried in a pan

Place about cups of coconut oil into an 8 inch frying pan and put it on a burner and let it slowly warm up. It will of course depend on the pan you are frying in. The pickles must be able to freely “float” to ensure an even coating.

While your oil is heating up drain your pickles and place them onto paper towels and pat dry. Mix together your almond flour and spices. Them mix together your almond milk and egg. Once the oil is starting to bubble slowly soak a few pickles in the almond milk and egg mixture then go through the almond flour mix and place into the frying pan. Let fry for about 2 minutes or until it they are golden brown. Proceed to do this with all of the pickles. Serve hot.

Recipe by: http://nottooshabbygabby.com/fried-pickles/



OMG Nachos


1 large sweet potato – thinly sliced or thicker slices depending on
which type you are making
2 Tablespoons olive oil.
½ lb ground beef
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon oregano
½ cup salsa
4 green onions, chopped
1 tomato chopped
guacamole or 1 avocado chopped
1. Thinly slice your sweet potato and coat with olive oil. Salt and pepper to taste.
2. Lay on a cookie sheet lined with parchment paper and cook for 20 minutes in a 400 degree oven or
until brown and crispy. Flip halfway through cooking time.
3. If using the thicker slices, place on a microwave safe dish or parchment paper and cook for 2 minutes
until they are soft but sturdy.
4. While the potato slices are cooking, brown your grown beef in a sauté pan. Add your spices and salsa
and continue to cook for 5 more minutes.
5. When potato slices are done, arrange on a plate and top with ground meat mixture and toppings of
your choice. I used a bit of avocado, tomato and green onion.
6. If you are making a big pile of nachos with the sweet potato chips, you can top the meat with any of
the following: shredded chess and sour cream (if you do dairy), guacamole, tomatoes, avocados,
green onions, olives, pickled jalapeños, cilantro all work nice.
Recipe by My Life Cookbook at http://mylifecookbook.com/2015/02/09/paleo-nachos-2-ways/


Crispy Sweet Potato Chips!

Preheat Oven to 200 Degrees

Slice the sweet potatoes as thin as possible with a food processor.

Line a Cookie Sheet with Parchment Paper.

Lay sweet potatoes in a single layer.


Brush Top side with Melted Coconut Oil and sprinkle with salt and whatever flavor you want..rosemary, garlic, cinnamon….the possibilities are endless!

NOW…the secret………

Cook at 200 degrees for 3 hours.

Don’t flip!!

Store them in a baggie with a paper towel to keep crunchy for days.


Bacon Meatballs with Mango Sauce

For the balls:
  • 1.5lbs ground turkey
  • 6 slices of bacon, cut into 1 inch pieces
  • ½ yellow onion, diced
  • 1 egg, whisked
  • ¼ cup almond flour
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • salt and pepper, to taste
For the dipping sauce:
  • 1 mango, peeled and cut away from seed inside
  • 2-3 tablespoons ground old fashioned mustard (in the jar)
  • 1-2 tablespoons yellow mustard
  • 1 tablespoon raw honey
  • dash of chili powder
  • salt, to taste
For the balls:
  1. Preheat your oven to 350 degrees.
  2. Put a large skillet over medium heat and add your diced bacon to it.
  3. Once bacon has rendered some fat in the pan, add your onions. Mix together and poke at it randomly to make sure the bacon and onions don’t burn. Once bacon is cook through, add the bacon and onions to a plate with a paper towel on it to cool and soak up some excess fat.
  4. Now add your ground beef to a large bowl, then add your cooled bacon and onions, along with egg, almond flour, and seasonings.
  5. Use your hands to mix all that goodness up thoroughly.
  6. Now roll into little bite size balls and place on a parchment paper lined cookie sheet.
  7. Bake for around 10-15 minutes, depending on the size of the meatballs.
For the dipping sauce:
  1. While your meatballs are baking, time to make your sauce.
  2. Add your peeled and sliced mango to a food processor and puree until your have a sauce.
  3. Now add your ground mustard, yellow mustard, and honey to it and puree it all together.
  4. Taste to see if you want it sweeter or more tangy and add extra honey or mustard as needed.
  5. Add spices and salt and puree one more time.
  6. Place some toothpicks in your meatballs and let guests dip away!

Rockin’ Buffalo Ranch Chicken Dip

This is my new favorite Tailgate Dip!  So much healthier than the traditional Buffalo Chicken Dip that has so much cheese.
Enjoy! PS-You can buy Paleo Mayo or use traditional if not 100% Paleo
    • 13 oz can organic chicken breast, shredded
    • 1/2 cup raw cashews-not salted or roasted (Find these in Bulk section)
    • 1/2 cup paleo mayo, recipe to follow
    • 2 tbls Angie’s Rockin’ Ranch
    • 1/2 cup hot sauce
    • 1/2 tsp cayenne pepper, optional
    • 1/4 tsp sea salt
    • 1/8 tsp pepper
Paleo Mayo
  • 1 large egg
  • 1 tbls meyer lemon juice, about 1/2 lemon
  • 1 cup macadamia nut oil or light tasting olive oil


    1. To make your mayo, you will need an immersion blender.
    2. Crack egg into tall jar wide enough to fit your immersion blender.
    3. Squeeze in lemon juice. Pour in oil and let egg settle to bottom of jar.
    4. Place blender into the jar until it hits the bottom.
    5. Blend for 30 seconds then slowly pull the blender up until all the oil is incorporated about 30 more seconds.
    6. Make sure you turn the blender off before pulling it out of the jar.
    7. You will only need 1/2 of this portion for the recipe. Save the remaining in an airtight container. It is good for a week after the date on your egg carton.
  1. Heat oven to 350 degrees. Boil cashews in two cups of water for 30 minutes.
  2. While cashews are cooking combine all other ingredients. Once cashews are done, place cashews into your blender and mix until smooth with 1/4 cup cooking liquid.
  3. Fold in cashew cream with other ingredients.
  4. Place into small casserole dish or large ramekin.
  5. Cook for 20 minutes until top is a little crusty.
  6. Serve with celery sticks or carrots. Makes about 2 cups.

Angie’s Rockin’ Ranch

This is Great in the Buffalo Chicken Dip instead of store bought Ranch packets that contain alot of Yucky stuff!


  • 1/2 cup dried parsley
  • 2 tbls dried dill weed
  • 3 tbls garlic powder
  • 3 tbls onion powder
  • 3 tbls dried onion flakes
  • 3 tbls dried celery
  • 4 tsp dried chives
  • 4 tsp sea salt
  • 2 tsp black pepper


  1. Mix all ingredients together and store in an airtight container like a mason jar.

Fritters gone Freaky!!

Paleo Zucchini Fritters Recipe
  • 2 medium zucchini, shredded (about 5 cups)
  • 2 tsp sea salt
  • ¼ cup coconut flour
  • 1 egg, beaten
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper, optional
  • Coconut oil or ghee for cooking
  1. Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.
  2. Now it’s time to squeeze all the moisture out of the zucchini because nobody likes soggy fritters. Note: If you’re really salt sensitive, you may want to rinse the zucchini with water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl.
  3. Add the coconut flour, egg and pepper. Stir to combine.
  4. Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a ¼ cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4 or 5 in a large skillet at one time.
  5. Cook each side for 3 to 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.
  6. Cool on a cooling rack so they don’t get soggy.
Add garlic powder or onion powder to the mix.
Sprinkle with freshly chopped chives or parsley.
Serve with a homemade dipping sauce like Lemony Chive Paleo Mayo.

Cauliflower Crack Bites (aka Buffalo Bites)

A vegan approved, healthy take on hot wings.
Cauliflower Buffalo Bites
  • 1 head cauliflower; chopped into bite size piece
  • ½ cup brown rice flour
  • ½ cup water
  • Pinch of kosher salt
  • Pinch of granulated garlic powder
  • Non-stick spray
  • ***Sauce***
  • 1 tsp. Grass Fed Butter; melted
  • ½ cup Frank’s Red Hot sauce or another no sugar added sauce
  1. Preheat oven to 450F.
  2. In a small bowl, combine brown rice flour, water, garlic powder and salt. Mix thoroughly with a whisk.
  3. Dip cauliflower pieces in the batter until coated evenly, then place on a lightly greased, non-stick baking sheet.
  4. Bake for about 10 minutes or until the batter hardens, then flip with a spatula and bake for another 5 minutes.
  5. Whisk together Frank’s Red Hot sauce and Earth Balance butter substitute in a small bowl.
  6. When the cauliflower is finished, take a plastic pastry brush and evenly brush each piece with the hot sauce mixture.
  7. Bake coated cauliflower for an additional 8-10 minutes, or until cauliflower is crispy, and sauce looks absorbed.
  8. Remove from oven.
  9. Let cauliflower bites set out for at least 20 minutes before serving.
  10. Enjoy!