Cilantro Lime Shrimp Paleo Whole 30 compliant

This is a great, summer inspired Whole 30 and Paleo compliant recipe.  This recipe is designed for 1lb of shrimp so just increase it as you are serving more than 3 people as an entree.  This recipe is delicious and versatile for many protein sources.  I can imagine this even being good on a hearty vegetable, that will take a good grilling!  I found the original recipe on Closet Cooking. I used the recipe below but omitted the jalapeno because my children aren't fans of the spice.  As we ate, we kindly tried not to eat the last shrimp but each of us wanted to eat more.  Personally, I would not make enough for leftovers because I can't imagine the reheating process to keep them tasting as great as they are, so keep reaching for the shrimp until they are all gone.  I hope you enjoy this and use it many times! 

The What's:
1 pound shrimp, shelled and deveined
2 limes, juice and zest or 1/4 cup lime juice
1 tablespoon coconut oil
2 tablespoons cilantro, chopped
1/2 jalapeno, coarsely chopped (optional)
1 clove garlic, grated
salt and pepper to taste

The How:

Marinate the shrimp in the mixture of the lime juice, zest, oil, cilantro, jalapeno, garlic, salt and pepper for 30 minutes. Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.

Chicken. GREEK Style!

I love most things Greek. Their marinades, the way they roast, grill and the simplicity of eating!

Tonight, I bring you a dinner plate that you may eat in the Isles of Greece or if staying local, at a Greek restaurant.  The recipe came from Andy Sonima Chef.  The marinade is easy.  I mixed the ingredients together in a bowl then, I spooned it over the chicken as it sat in a ziploc bag.  I left this bag in the refrigerator for almost 36 hours.  Something came up and we had to make alternate plans for dinner; that's life folks!

Since I have tried this recipe, I can tell you it's pretty good.  The herbs that slather the chicken, give this a good taste that I want to try on grilled shish-kabob's.  My husband has yet to rate this but I don't see why he wouldn't enjoy it after all; I didn't douse it with citrus all in the name of Greek food! I would follow instructions on the oven time to avoid drying and sprinkle with salt as tastes prefers.  

Again, this is the link to the recipe but I will show you The What's and The How:

The What's:

2 bone-in chicken breasts
2 cloves garlic, chopped
1/2 teaspoon dry oregano
1/2 teaspoon dry thyme
1 cup yogurt
1/4 onion, chopped
1/4 bunch cilantro, chopped
drizzle olive oil
salt and pepper, per your preference


The How's:

Wash the chicken and place in a mixing bowl.
Chop the onion and herbs, and combine with the chicken.
Add yogurt, salt and pepper, and mix all the ingredients together.

Preheat the oven to 400ºF. Put the chicken on a baking tray and drizzle with olive oil. Roast for about 20 minutes or until the internal temperature reaches 160ºF to 165ºF.

Before cutting the chicken, let it sit for 5 minutes. Then cut, serve, and enjoy!

Enjoy!
-Enriching Ego

Quinoa Black Bean Fiesta Salad

Tonight's recipe is a Quinoa Black Bean Fiesta Salad.  The link is provided here.  What a fresh way to celebrate Fajitas.  Fajitas are great.  They are versatile and you can make them work on any budget for any dietary need or preference you have.  Tonight, I am serving my family this side dish and I hope one day you will too.


The What's:


2 cups cooked quinoa
1/4 cup extra virgin olive oil
1 teaspoon ground cumin
1 clove garlic, pressed, grated or finely chopped
Juice of one lime (about 2 tablespoons)
1 teaspoon fine sea salt
1/4 teaspoon cayenne pepper (optional for heat)
1 15 ounce can black beans, rinsed and drained well
1 red bell pepper, quarter inch chopped (about 1 cup)
6 green onions, root removed, white and part of the greens chopped (about 1 cup)
1 handful of cilantro, rough chopped (about 1/3 cup)
(I omitted the red pepper and added in fresh tomato).



The How's: Prepare the quinoa (see below). I used an Inca Red Quinoa.  While the quinoa is cooking, combine the olive oil, cumin, garlic, lime, salt and cayenne (if using) together in the bottom of a large bowl to let the flavors marry while you chop the veggies. Rinse and drain the black beans, then chop the green onions and whatever other veggies sound good to you.  The author suggests, to cut the peppers and onions about the same size as the beans.  Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing. The quinoa can be warm, room temp, or cold when you make the dish. Regardless, I suggest letting it chill in the refrigerator at least 30 minutes to let the flavors come together. It tastes best served room temperature or chilled.

If you are interested in this recipe please see what tips the author and chef give by clicking this link.

Arriba!

-Enriching Ego