Submitted by: Heather Connell Servings: 15-20 Ingredients: Shrimp 15-20 Large Shrimp (about 1 pound), clean and peeled 1/2 Jalapeno Pepper, diced (less if you don’t like spicy) 3 limes, juiced 1/2 cup green onion, diced 1 teaspoon garlic, minced 2 tablespoons cilantro, chopped 1 teaspoon coconut oil Fruity Pico De Gallo 1/2 cup pineapple, diced… Continue Reading
Chilled Gazpacho with Crabmeat Salad
Submitted by: Richard Hammond Servings: Serves 4 as an Appetizer Ingredients: 8 lbs. ripe plum tomatoes, washed, cored and seeded 1 organic celery heart, washed 1 large seedless cucumber, washed 1 head of garlic 1 each; red, yellow, orange & green bell pepper 1 large sweet onion 4 oz. blanched slivered almonds ¼ cup Pimentón… Continue Reading
Paleo Poppers with Cilantro Lime Dipping Sauce
Submitted by: Karen Stoychoff Inman Servings: 4-6 Ingredients: The Vessel 12 Jalapeno Peppers (fresh & whole) The Filling* 12 ounces Sweet Potatoes, roasted & peeled 3 teaspoons adobe sauce (from canned chipotle peppers) 3 tablespoons Pancetta (Italian Bacon), browned & chopped 3 tablespoons shallots, minced & sweated The Batter & Dredge 2 Eggs 1/4 cup… Continue Reading
Tangy-Sweet Guacamole with Grilled Shrimp
Submitted by: Mya Zeronis Servings: 6 Ingredients: Guacamole: 4 ripe hass avocados, halved; pits removed; flesh scooped out Zest and juice of 1 lime 1 handful fresh cilantro leaves, chopped ½ medium red onion, finely chopped ½ jalapeno pepper, seeded; finely chopped 2 cloves garlic, minced 4 tablespoons frozen orange juice concentrate, thawed 1 tablespoon… Continue Reading
Warm Pear Salad
Submitted by: Annie Mello Servings: Serves 4 Ingredients: 1 lb of chicken breast (cut into strips) 2 cups of almond flour 1 -2 cups of olive oil 1 can of artichokes 2 pears 1 package of spinach leaves 1/2 cup of walnuts (candied) 1 tablespoon of honey 1 teaspoon of cinnamon 1/2 teaspoon of pumpkin… Continue Reading
Shrimp/Guacamole Rounds
Submitted by: Jennifer Laughter Servings: Multiple Ingredients: Cooked Shrimp Ripe Avocados Limes Cilantro 1/4 ” round slices of cucumber diced fresh tomato fresh ground pepper Instructions: Remove pit and skin from a ripe avocado or two and mash in a med mixing bowl. Squeeze the juice of one lime, add to avocado. Finely chop a… Continue Reading
Fig & Pear Appetizer
Submitted by: Richard Hammond Servings: Serves 4 as an Appetizer Ingredients: 8 oz. naturally smoked nitrate-free bacon 2 dozen plump and juicy fresh figs (6 required) ½ cup preservative free apple cider 4 firm-ripe D’Anjou organic pears, chilled 1 large lemon, room temp 1 – 2 tbsp raw honey Instructions: This recipe does require some… Continue Reading
Saffron Salmon
Submitted by: PärJohan Fredrickson Servings: 4 Ingredients: 1.8 lb Salmon in cubes(skin and boneless) 1 Large Leek washed and chopped 2 Granny Smith apple chopped 27 oz water heated with 15 gram/230 grain chicken broth(stock) 1/2 gram/8 grain Saffron 1 tsp Fresh Thyme sea salt and pepper to taste Protein 35 g – Carbs 30… Continue Reading
Smokey Turkey Chilli
Submitted by: Karen Stoychoff Inman Servings: 4 Heaving Bowls; 8 Modest Bowls Ingredients: 2 Roasted Poblano Peppers 1 carton Pomi Strained Tomatoes 1 carton Pomi Chopped Tomatoes 1 Smoked Turkey Wing 2 T Coconut Oil 2# Ground Turkey Breast Note: I grind my own farm-raised, organic turkey breast in the food processor, but if that… Continue Reading
Roasted Turkey Breast with Herb Bacon Salt
Submitted by: Bennett Smith Servings: 6-8 Ingredients: 2 – 4-6lb Turkey Breasts with Skin On 2 – Twigs Fresh Rosemary 1 – Cup Fresh Basil 1/2 – Cup Fresh Taragon 1 – Tbsp Sea Salt 1 – Tbsp Black Pepper 4-5 Slices of Cooked Bacon 2-3 Tbsp Olive Oil Instructions: 1.) Preheat Oven to 325… Continue Reading
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