Mango Shrimp Salsa

We’ve been summer vacationing on the same island for the past 4 years, and we’ve made a tradition of stopping at the local fish market to pick up fresh, local shrimp to prepare during our stay. We’ve already had it Gambas Al Ajillo style and the no-fail simplicity of shrimp cocktail, but this mango shrimp salsa/salad has been my favorite so far. I prepared it using the extra shrimp from the shrimp cocktail and it can be eaten as a dip with tortilla chips or as a salad on top of a bed of crispy romaine. Either way, it’s delicious and a great way to enjoy all the shrimp we bought!
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Ingredients (serves 4 as a dip or 2 meals as a salad):
6 cooked shrimp (chopped)
½ medium mango (diced)
¼ large tomato (diced)
¼-⅓ large avocado (diced), I prefer a slightly firm avocado in this recipe
¼ jalepeno (finely chopped), adjust to your desired level of spice
1 T chopped cilantro
2 T red onion (chopped)
Lime juice - ¼ - ½ lime
s&p to taste
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Combine all ingredients together. Chill and serve. Enjoy!

Asian Mini Meatballs

 “That’s a spicy meatball!”

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But only as spicy as you want them! These glazed mini meatballs made with pork and topped w/a creamy mayo drizzle, are seasoned with Asian flavors and completely customizable to your desired level of spice! They are sure to be a hit at your next party as an appetizer or would make a great protein addition to the cauli-rice bowl I posted last week (6 posts down). •

Ingredients (makes approx. 24 mini-meatballs)

-1lb ground pork (or sub turkey)

-1½ -2 T Asian seasoning (1T gomasio, 2 tsp ginger, 1tsp onion & 1tsp garlic powders) -1 egg

-2 T almond flour

-2 T cilantro, finely chopped

-2 T shallot, minced

For spice (optional), add 1-2 T finely chopped thai chili peppers (bird’s eye) or jalepeno

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Glaze (mix the following together):

1 T tomato paste (you could also use ketchup and skip the honey)

2 tsp coconut aminos

½ tsp ginger juice

½ tsp honey (or to taste)

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Asian mayo drizzle: combine ⅓ c mayo, 4 tsp coconut aminos, 1 tsp fish sauce *omit for #vegan, 1-2 tsp red curry paste, drizzle of chili oil)

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Directions:

Combine all ingredients in large bowl. Chill mixture for thirty minutes, and preheat oven to 375°. Roll into 24 mini-meatballs and place on a baking sheet lined with parchment paper. We used a melon baller for this part and it helped us make each meatball the same size. Bake for 20 minutes, flipping meatballs halfway through. Remove from oven and either brush glaze over each meatball or for a faster way to coat them...add meatballs to a large bowl, top with glaze and gently fold with a spatula until all the meatballs are covered. Return to baking sheet and broil for an additional 2-4 minutes to crisp them up. Top with Asian mayo drizzle, or put it in a bowl to use as a dip. Garnish with sliced green onions.

Cauliflower Buffalo Bites

I went a little wild with fried, cheesy food last Friday and Saturday and on Sunday I decided I needed a clean slate. So each day this week I’m taking a good, hard look at what I’m putting into my body and how it makes me feel.

I love making these Cauliflower Buffalo Bites for dinner, even though they’re really best as an appetizer for a large group. They’re fun, spicy, and make the transition from fried chicken wings to healthy eating a little bit easier.

Ingredients (serves about 4-6 people as an appetizer):

• Small head of cauliflower
• 1/2 cup almond flour
• 1-2 eggs
• Hot sauce (I used Frank’s) to taste

Directions:

1. Preheat oven to 400°F. Cut cauliflower into small florets.
2. Scramble egg in one bowl and pour almond flour in another.
3. Pour cauliflower (several at a time) into the egg, and then coat each floret individually with almond flour, removing any excess flour, and place on greased baking sheet.
4. Continue this process until all florets are coated. (Add more egg/almond flour if needed.)
5. Cook 20 minutes (or until desired level of crispiness), flipping halfway through.
6. Drizzle hot sauce over florets and serve with ranch (I used Tessemae’s), celery, carrots, or any veggie of your choice.

These are so good, and perfect for a game day gathering (football starts soon, right?) They’ve always been a hit when I’ve made them for friends and family. When I’m feeling lazy, I skip the almond flour/egg part and simply season them with salt and pepper, and they’re still very tasty even then! 

Refrigerator Pickled Veggies

 “Mondays are for fresh starts.”

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Refrigerator pickled veggies...a simple way to add a boost of flavor to any dish! This week I made pickled green beans (they are going to be a great addition to my cauli-rice bowl later this week), last week it was pickled red onions (these should be made every week actually), maybe next week will be a medley. The options are endless...a great addition to tuna or chicken salad, all the bowls (taco, power, budha, fajita, burrito, rice, etc), top your burger, add some crunch to your sandwich or just eat them on their own! •

Ingredients (pickling liquid) fills two 8 oz jars:

1 c water

1 c vinegar (I used Bragg’s ACV)

1-2 T honey (your preference, omit for #whole30)

1 T salt

(chili flakes/fresh garlic slices) optional, I use both!

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Pack your jar with your veggie of choice (I had to cut my green beans to fit). In a small saucepan, heat all ingredients to a gentle simmer and long enough for the honey and salt to be fully dissolved. Turn off heat and carefully fill your jar with the pickling liquid, fully covering your veggies. Let cool before fastening lid and placing in the refrigerator.

These green beans needed about 24 hours to be *perfectly* pickled, but onions are perfect after only an hour or so. These will be good in the fridge for about 2 weeks.

No-Bake 4-Ingredient "Pb&j" Bites

We got home from the beach, I opened the fridge, and there was nothing. “We have no food” my husband complained. Well, I love a good challenge, so I decided I would attempt to create something with the (very) few ingredients we had. To my surprise and delight, I came up with a super easy, tasty snack that held us over until we could go grocery shopping. #win

The sweetness of the dates combined with the cashew butter reminds me of a Pb&j, but without any peanut butter or jelly! My husband is also the pickiest eater on earth, and even he liked these. He said, and I quote, “Save this recipe” and I thought, “Well that will be easy” because it’s only FOUR ingredients! No baking is necessary, it took about 10 minutes to whip up, and it’s #vegan, #paleo, and #whole30 compliant. I wish I had audio of Tasty’s famous “Oh yes!” saying to insert here.

Ingredients (makes 9-10 bites):

• 1/2 cup cashews
• 3 T almond butter
• 1 T chia seeds
• 9 medjool dates, pitted

Use a food processor or blender to combine ingredients. Roll into 1in bites. Store in an airtight container in the fridge for up to a week. I haven’t tried freezing them, but I’m sure that would work too.

I don’t have a food processor (what?? how??... I’m ordering one as I type) so I used my blender and the consistency turned out somewhat smooth, somewhat chunky, and I loved it! If you meal prep, make a batch of these on Sunday to throw in your lunch for the week. They make a great grab-and-go breakfast, a satisfying post-workout snack, or if you find yourself a little hungry after dinner, have one for dessert.

Muhammara Dip

“Cooking is the art of adjustment.” ~Jacques Pepin
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After trying the Muhammara dip from BimBeriBon last week, I was hooked and knew I had to give it a go at home. I found a recipe from Minimalist Baker which was adapted from the Ottolenghi recipe and I ended up somewhere in between the two recipes. Ingredients include roasted red peppers, pomegranate molasses (which was simple to make, and I turned the leftovers into a delicious vinaigrette), Aleppo chili (absolutely worth seeking out, I got mine at Spice and Tea Merchants), gluten free panko bread crumbs and raw walnuts which added great texture. I was going for a chunkier dip and used the mortar and pestle instead of a food processor this time around. This is the type of recipe that is easy to customize and adjust to your own preferences. It works well as a dip for veggies or crackers, but would also be a great topping for grilled meats and veggies...slightly sweet and savory with a perfectly balanced spice. While there are several steps to this recipe, overall it is pretty simple and you are left with a versatile dip that can be used in many ways! Give it a try!

Mini Hasselback Tots from The Whole Smiths

 “You gonna eat your tots?” ~Napoleon Dynamite

Since receiving The Whole Smiths Good Food Cookbook two weeks ago, I have already made or been inspired by so many of her recipes. And these Mini Hasselback Tots + Horseradish Dip might be my new favorite potato recipe. So simple and fun to eat, they please kids and adults alike...great as a side dish or an appetizer. If you are looking for a cookbook with straightforward ingredients that you can use every day or just get inspiration from...THIS.IS.THE.BOOK!

Avocado Tuna Salad Bites

These Avocado Tuna Bites scream “summer” and are a fun appetizer to share with your friends while enjoying the warm, sunny weather. They are light, refreshing, Whole30 compliant, all while being a satisfying snack!

Directions:

Mash together 1 avocado, 1 can of tuna (I love Safe Catch), some salt and pepper, and a couple tablespoons of homemade/paleo mayo in a bowl. Spoon onto cucumber slices (or any flat veggie of your choice... GF crackers would also be delicious) and top with small red onion & jalapeño slices. I also added Trader Joe’s Everything But the Bagel Seasoning because… YUM. This will make 15-20 bites.

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Now, all I need to do is buy a new house with a pool so I can enjoy these poolside with a cocktail. 😂

Buffalo Chicken Dip (by the Defined Dish)

“Good food is all the sweeter when shared with good friends.”
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Having some people over this weekend? Try this delicious 3-ingredient whole30 approved Buffalo Chicken Dip from @thedefineddish … it's a crowd pleaser!
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Combine 3 cups shredded cooked chicken (about 3 chicken breasts), 1 cup homemade or @primalkitchenfoods mayo, 3/4 cup Frank’s Original hot sauce, and salt and pepper to taste in a bowl. Spoon into a 1 quart baking dish and bake at 350° for twenty minutes. Serve with veggies, or add some @vansfoods gluten free crackers like I did!
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For perfect cooked chicken, you can either use your crockpot or if you’re in a hurry you can pound chicken breasts to even thickness and cook on 425° for about 20-25 minutes, flipping halfway through… or leftover cooked chicken works too!
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I love when I find easy, healthy recipes, that anyone and everyone will like. This appetizer is perfect for a summer gathering with friends or family. It’s a must-try!

Spanish Tapas Appetizers

This Spanish tapas dinner was inspired by one of our favorite local restaurants here in Asheville, NC: Cúrate. We served up a couple of our favorite dishes we never miss when dining there: Patatas Bravas (potatoes with a spicy tomato sauce) and Gambas Al Ajillo (garlic shrimp), along with some olives, marcona almonds, manchego cheese, Olli Salumeria chorizo and some herbed bread. We also enjoyed some Spanish wines that the folks at Table Wine recommended to us (great picks, thanks!). It was a fun evening enjoying delicious food, wine, and great company!

For the Patatas Bravas:

We used a recipe that came from Alex of The Defined Dish. The normally fried dish gets a healthier makeover by roasting the potatoes instead and omitting any sugar in the tomato/paprika sauce. You can find the recipe here.

For the Gambas Al Ajillo:

This recipe came from Genius Kitchen, and this will be my go to recipe when making shrimp. It is simple, fool proof, and delicious! You can find the recipe here.

Wine:

With these Spanish tapas, we suggest pairing a refreshing white wine or a tempranillo. The Bodegas Ostatu was a great refreshing white that complemented the tapas perfectly. Light and zesty with a little effervescence. The Bodegas Luberri tempranillo also paired quite well… very easy to drink, smooth and didn’t compete with the bold flavors of the food. Light spice and a great value.

Mango Habanero Salsa & Fried Plantains

“Live life with a little spice.” -Unknown
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We celebrated Cinco de Mayo with this sweet and spicy Mango Habanero Salsa which paired perfectly with some salty “fried” plantains. While this appetizer was especially festive today, it can definitively be enjoyed any day of the year!
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(Serves 4)
For salsa (combine all ingredients):
-3 small mangos, peeled and chopped
-1/4 red onion, chopped
-2 T cilantro, finely chopped
-juice from 1/2 lime
-1 habanero, finely chopped
-salt, to taste
For Plantains:
-3 plantains, thinly sliced, drizzled in avocado oil, seasoned with ancho chili powder, garlic granules, Himalayan sea salt, & a pinch of cayenne cooked on medium-high heat until browned (flipping occasionally)

Mexican Mini-Meatballs with Avocado Crema (Paleo & Whole30)

“The party has begun.” -F. Scott Fitzgerald
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These spicy Mexican Mini-Meatballs with Avocado Crema (paleo and whole30 approved) are sure to be a hit at your next gathering. Serve these flavorful, bite-sized beauties on a platter and watch them disappear! We made ground beef and ground turkey bites, and while both had great flavor, we loved the texture of the ground turkey best, so that is the recipe we will provide... but feel free to use any ground meat of your choice.
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Ingredients (makes 24 mini-meatballs)
-1lb ground turkey
-1½ -2 T seasoning of your choice (we used a blend of chili, onion & garlic powders, paprika, cayenne, cumin and salt)
-1 egg
-2 T almond flour
-2 T cilantro, finely chopped
-2 T onion, minced
Directions:
Combine all ingredients in large bowl (we used our hands, because we’re not afraid to get dirty 😜.) Chill mixture for thirty minutes, and preheat oven to 375°. Roll into 24 mini-meatballs and place on a baking sheet lined with parchment paper. We used a melon baller for this part and it helped us make each meatball the same size. Bake for 20 minutes, flipping meatballs halfway through. Broil for an additional 2-4 minutes to crisp them up if you so desire. All we did for the crema was combine some avocado, lime juice, cilantro, and paleo mayo in a bowl using a spoon (or you could use an immersion blender.) Add toppings of your choice to the meatballs using a bamboo pick, and place on avocado crema. You end up with a healthy and scrumptious appetizer that no one will be able to resist. Pairs perfectly with our GT’S Watermelon Margarita... we know from experience 😉

Paleo Chocolate Energy Bites

“Do something today that your future self will thank you for.” -Sean Patrick Flanery
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These paleo chocolate energy bites are SO GOOD. The cacao and dates give them a chocolate-y and sweet flavor similar to brownies, but instead of weighing you down, they give you the energy you need to get through the day. I love grabbing a couple as a snack before my daily workout.
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All you need to do is combine these ingredients in a large bowl (makes 8 bites)
•8 pitted dates, cut into tiny pieces
•1/4 cup cashews & 1/4 cup almonds (crushed)
•1 T cacao powder
•1 T almond butter
•1/2 T unsweetened almond milk
•1/4 tsp salt &
•1/4 tsp vanilla
Roll into 1 T bites, and store in an airtight container in the fridge.
*Note: You could make it easier on yourself and use a food processor for this, but personally I like the bigger chunks of dates, cashews, and almonds in each bite.
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While these take some time to prep, they last five days in the fridge, so you have an instant, healthy snack ready to go throughout the workweek... and plus, they may be the most delectable thing you’ve ever tasted.

Cheese and Charcuterie Platter

Platters like this are so easy to throw together, and really please a crowd! Customizable to the season, occasion or the group you are making it for (paleo, whole30, vegetarian, etc.)...there is really no wrong way to create a spread like this.

But don't do it all on your own, next time shop with a friend and put this baby together with a partner (like we did)...it's almost as fun as eating it!

Coconut Macaroons

I think if you ask anyone who is dedicated to a healthy eating lifestyle, they would say half of their success comes from preparation. On Sunday, I like to shop, plan, and prep my meals for the week, so Monday through Friday, I don’t even have to think about it.

These delicious macaroons are one of the things I can make on Sunday and store in the fridge for the rest of the week and take out whenever I need them. They make a perfect snack, side to lunch, or even “dessert.” I usually eat 1-2 per day.

The recipe comes from Karena and Katrina from @toneitup and ever since I discovered it I have been hooked!

Ingredients (makes seven cookies)

• 1 banana
• ½ egg
• ½ cup of unsweetened coconut flakes
• 1 scoop of vanilla protein

Directions:

1. Preheat oven to 350 degrees
2. Mash banana, egg, unsweetened coconut flakes, and vanilla protein powder together
3. Form the mixture into seven macaroons. Place each macaroon on a baking sheet sprayed with your preferred cooking spray.
4. Bake for 15-20 minutes, depending on your oven

*If you think seven cookies won’t last you the whole week, then double the recipe to make fourteen.

What’s one of your favorite recipes to make on Meal Prep Sunday?