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Recipes
Asparagus-Spinach Pesto Pasta with Blackened Shrimp
By ROBandSEAN
This asparagus-spinach pesto pasta is topped with simple blackened shrimp, and is my total kind of comfort food
- Asparagus-Spinach Pesto Ingredients:
- 1 lb. (16 oz.) dried pasta (I used DeLallo whole wheat)
- 1 lb. raw shrimp, peeled and deveined
- 2-3 Tbsp. blackening powder (use your favorite brand, or cajun seasoning, or this recipe here)
- 1 Tbsp. olive oil
- 1/4 cup toasted pine nuts
- asparagus-spinach pesto (see ingredients below)
- 1 bunch asparagus spears (about 1 lb), ends trimmed and cut into 2-inch pieces
- 3 cups baby spinach leaves, loosely packed
- 4 cloves garlic, peeled
- 1/2 cup freshly grated Parmesan cheese, plus more for topping
- 1/4 cup toasted pine nuts
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 cup extra-virgin olive oil
Paleo PUMPKIN AND APPLE CIDER CHILI
By ROBandSEAN
In a large soup pot, heat olive oil over a medium heat
- 2 teaspoons olive oil
- 1 cup diced onion
- 1 pound ground sirloin
- 3 garlic cloves, minced
- 1 jalapeño, seeded and chopped
- 1 cup cubed sweet potato
- 2 teaspoons salt, divided
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon coriander
- 4 teaspoons chili powder
- 1/4 teaspoons chipotle chili powder
- 1 tablespoons coconut sugar
- 1/2 cup chicken broth
- 1 cup apple cider
- 1/2 cup pumpkin puree
- 1 15.5 ounce can red beans optional
- 1 14.5 ounce can diced tomatoes
MIXED GREEN SALAD WITH GRAPEFRUIT AND WARM SHRIMP
By ROBandSEAN
(serves 6 as an appetizer course)
- for the shrimp
- 1/4 cup olive oil
- 1/4 cup grapefruit juice (freshly squeezed)
- 2 garlic cloves, minced
- salt and pepper to taste
- 12 ounces uncooked medium shrimp, peeled and deveined
- 1 T butter
- for the vinaigrette
- 1/4 cup olive oil
- 2 t balsamic vinegar
- 2 t grapefruit juice
- 1 garlic clove, minced (I omitted)
- salt and ground white pepper
- for the salad
- 3 ounces mixed baby greens of your choice
- 2 heads Belgian endive, separated into spears
- 2 pink grapefruit, peeled and cut into segments (see my comments)
- 1 t minced fresh Italian parsley
Portobello "philly Cheese Steak" Sandwich
By ROBandSEAN
1 Heat oil in a large nonstick skillet over medium-high heat
- Directions:
- 2 teaspoons extra virgin olive oil
- 1 medium onion, sliced
- 4 large portabella mushrooms, stems and gills removed (optional)
- 1 large red bell pepper, thinly sliced
- 2 tablespoons fresh oregano, minced or 2 teaspoons dried oregano
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon all-purpose flour
- 1/4 cup vegetable broth
- 1 tablespoon reduced sodium soy sauce
- 3 ounces reduced-fat provolone cheese, thinly sliced
- 4 whole grain buns, split and toasted
- Change Measurements: US | Metric
- Prep Time: 5 mins
- Total Time: 25 mins
Paleo Coconut Panna Cotta with Mixed Berry Compote
By ROBandSEAN
Creamy custard-like Coconut Panna Cotta topped with a tart Raspberry Blackberry Compote, its one incredible dessert
- COCONUT PANNA COTTA:
- 2 cups full fat coconut milk, separated
- 1 1/2 teaspoon unflavored gelatin
- 1 teaspoon vanilla
- 2 tablespoons + 2 teaspoons raw honey
- MIXED BERRY COMPOTE:
- 3/4 cup fresh raspberry
- 1/2 cup fresh blackberry
- 1/4 cup water
- 1/4 cup honey
- 1 tablespoon arrowroot
Shredded Veggie Burgers
By ROBandSEAN
In a food processor, shred the zucchini and carrots
- 3 medium zucchini
- 2 medium carrots
- 2 cups raw mushrooms
- 2 cups raw broccoli
- Olive oil
- 1 large garlic clove
- 1 cup flour
- 2 eggs
Paleo Chocolate Pistachio Biscotti
By ROBandSEAN
These crispy slices of paleo chocolate pistachio biscotti are a great taste of sweet and salty! This recipe is easy...
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon celtic sea salt
- 1/2 cup pure maple syrup
- 1/2 cup unsalted pistachios
- 1/2 cup dark chocolate chips
Paleo Mongolian Beef
By ROBandSEAN
This Instant Pot Paleo Mongolian Beef is a dinner must-make! Made with tender, flavorful beef in a perfect sauce an...
- Sautéed Vegetables:
- 1 pound flank stead, cut into 1/4-inch thick pieces against the grain
- 2 teaspoons arrowroot or tapioca flour
- 2 tablespoons butter or avocado oil
- 1/2 cup coconut aminos
- 1/2 cup beef broth
- 3 garlic cloves, minced (divided)
- 3 teaspoons ginger, grated (divided)
- 2 teaspoon sesame oil (divided)
- 1 teaspoon fish sauce
- 2 medjool dates, pitted and finely chopped*
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 carrots, cut into match sticks
- 2 cups, napa cabbage thickly sliced
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Garnishes:
- 1 bunch green onion, for garnish
- 1 teaspoon white sesame seed, for garnish
Asian Cauliflower Fried Rice
By ROBandSEAN
I tossed the diced bacon into a large cast iron skillet over medium heat and fried until the bits were crispy
- 1 small head of cauliflower, separated in florets
- 3 slices of uncured bacon, cut into small dice
- 2 large eggs
- 1-inch knob of ginger, grated with a microplane
- 1 small onion, minced
- 4 ounces of sliced mushrooms
- 2 scallions, thinly sliced
- 2 tablespoons of chopped cilantro leaves
- 2 tablespoons of chopped basil
- 1 tablespoon of chopped mint
- 1-2 tablespoons of coconut aminos
- Kosher salt
- Freshly ground black pepper
- Splash of coconut vinegar (optional)
- Splash of Red Boat Fish Sauce (not optional)
John Besh's Shrimp and Grits
By ROBandSEAN
This is one of the most satisfying shrimp dishes
- FOR THE GRITS
- 1 teaspoon salt
- 1 cup McEwen's white stone ground organic grits
- 2 tablespoons butter
- 1/2 cup mascarpone cheese
- ?
- FOR THE SHRIMP
- 2 tablespoons olive oil
- 30 jumbo Louisiana shrimp
- Salt
- Creole Spices
- 1/3 cup minced andouille
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 piquillo peppers, minced
- 1 tablespoon chopped fresh thyme leaves
- 4 cups shrimp stock
- 2 tablespoons butter
- 1 teaspoon fresh lemon juice
- 2 cups canned diced tomatoes
- 1 tablespoon chopped fresh chives
- 1/2 cup fresh chervil sprigs