Happy Tuesday Friends!
I’m still catching up on awesome recipes from the weekend that I need to share!
Paleo Meat Cups (the beautiful and talented Sammy Davis had a recipe for this that I’m playing off of, these kept us alive in Vegas! Great for brekkie, lunch or dinner!):
1/2 white or yellow squash
1/2 red onion
12 slices nitrate/nitrite free Prosciutto ham
12 slices of roasted turkey breast (I like the one that’s done in house at Whole Foods)
3 slices bacon, finely chopped
Preheat the oven to 375 and fold the meat into the lightly greased cupcake pan (I used coconut oil). Mix the eggs, onions, squash, bacon and salt and pepper in a medium sized bowl (preferably with a pour spout). Fill the cups to the top and bake for approximately 20 minutes.
Serve with Salsa and enjoy!
AMAZING Spicy Coconut Shrimp:
30 shrimp got a large frozen bag of wild caught pink shrimp, uncooked, skin on)
2 egg whites
2 cups shredded coconut
1 tbsp red pepper flakes
1 tbsp cayenne pepper
Salt and pepper
1/4 cup coconut oil
Place the egg yolks in a bowl and mix the cayenne, red pepper flakes and salt and pepper with the coconut in another bowl. Dredge the shrimpies in the egg and then the coconut and set on a plate. Heat the oil and fry the shrimp for about 4 minutes each side on medium-high heat. I like mine pretty browned so I used a little higher heat. Squeeze lime juice over them right before serving. I served mine with artichokes and a nice green salad with a simple balsamic vinaigrette.
Maybe I’m a messy chef, sue me!
Live to Thrive,