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Recipes
Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa
By angelahon
Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa
- For the Cilantro-Lime Rice:
- 1 cup long grain white rice
- 2 cups water
- 1 Tablespoon canola or vegetable oil
- 1/2 teaspoon salt
- juice of 1/2 lime
- 3 Tablespoons chopped cilantro
- For the Black Bean-Mango Salsa:
- 1-15oz can black beans, drained and rinsed
- 1 large mango, peeled and chopped
- 1/4 small red onion, minced
- 1/4 cup chopped cilantro
- 3 Tablespoons lime juice (about 1-1/2 limes)
- salt and pepper
- For the Chili-Lime Shrimp:
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon honey
- 1/2 teaspoon chili powder
- juice of 1 lime
- salt and pepper
- 12 oz (3/4lb) raw jumbo shrimp
CREAMY, CHEESY PARSLEY CAULIFLOWER
By angelahon
CREAMY, CHEESY PARSLEY CAULIFLOWER
- 2 lbs cauliflower florets, cooked (0.9 kg)
- 1/2 cup flat-leaf parsley (125 mL)
- 8 oz regular cream cheese (250 g)
- 1/4 cup sour cream (60 mL)
- 3/4 tsp salt (3 mL)
- 1/4 tsp white pepper (1 mL)
- 2 cups grated cheese, (500 mL)
- such as Gouda, OR Cheddar, divided
- 1/4 cup flat-leaf parsley, for garnish (60 mL)
- Paprika sprinkle for garnish
Shrimp and Grits
By angelahon
Shrimp and Grits
- 4 cups water
- Salt and pepper
- 1 cup stone-ground grits
- 3 tablespoons butter
- 2 cups shredded sharp cheddar cheese
- 1 pound shrimp, peeled and deveined
- 6 slices bacon, chopped
- 4 teaspoons lemon juice
- 2 tablespoons chopped parsley
- 1 cup thinly sliced scallions
- 1 large clove garlic, minced
Grilled Sea Bass
By angelahon
Grilled Sea Bass
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- lemon pepper to taste
- sea salt to taste
- 2 pounds sea bass
- 3 tablespoons butter
- 2 large cloves garlic, chopped
- 1 tablespoon chopped Italian flat leaf parsley
- 1 1/2 tablespoons extra virgin olive oil
Gluten-Free Cheesy Chicken and Rice Soup
By angelahon
Gluten-Free Cheesy Chicken and Rice Soup
- 1 Tablespoon butter
- 1 Tablespoon extra virgin olive oil
- 1/4 small onion, minced
- 1 carrot, chopped
- 1 rib celery, chopped
- salt & pepper
- 2 garlic cloves, minced
- 3/4 lb cooked chicken, shredded or chopped
- 6 cups chicken broth
- 2 cups skim milk, divided
- 1 bay leaf
- 2 ×2″ parmesan cheese rind (optional)
- 1 cup long grain white rice
- 1/4 cup gluten-free or all-purpose flour (I like Bob’s Red Mill White Rice Flour)
- 8 oz shredded cheese (I used a mix of smoked cheddar, sharp cheddar, and fresh grated parmesan)
Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas
By angelahon
Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas
- Jamaican Rice and Peas:
- 1 cup sliced onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 4 pounds skinless chicken thighs
- Salt and freshly ground black pepper
- 1 (15-ounce) can tomato sauce
- 1/4 cup lime juice
- 1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
- 2 cloves garlic, minced
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro leaves
- Lime wedges, for garnish
- 2 cups instant white rice
- 1 (14-ounce) can coconut milk
- 1 cup water
- 1 (15-ounce) can red beans, drained
- 1 teaspoon dried thyme
- 1/2 teaspoon finely grated lime zest
- 1/4 cup chopped scallions
- Salt and freshly ground black pepper
Wheat Berry Salad
By angelahon
Wheat Berry Salad
- 1 1/2 cups hard wheat berries
- 3/4 cup chopped walnuts
- 2 stalks celery, finely chopped
- 1/2 cup tart dried cherries, chopped
- 1 scallion, white and green parts, chopped
- 1/2 cup finely chopped parsley leaves
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper
Lemon-Garlic Shrimp and Grits
By angelahon
Lemon-Garlic Shrimp and Grits
- 3/4 cup instant grits
- Kosher salt and freshly ground black pepper
- 1/4 cup grated parmesan cheese
- 3 tablespoons unsalted butter
- 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
- 2 large cloves garlic, minced
- Pinch of cayenne pepper (optional)
- Juice of 1/2 lemon, plus wedges for serving
- 2 tablespoons roughly chopped fresh parsley
Cheesy Bacon Cauliflower Bites
By angelahon
Cheesy Bacon Cauliflower Bites
- butter, ghee, or coconut oil for coating muffin pans
- 2 cups cauliflower "rice" (raw cauliflower florets ground in food processor into a rice consistency)
- pinch of celtic sea salt
- 2 TBS water
- 3 eggs, whisked, preferably pastured
- 1 cup cheese (I used cheddar but parmesan or mozzarella would be delicious too)
- 1 TBS coconut flour
- 1/2 tsp celtic sea salt
- 1 clove fresh garlic, crushed
- 4 strips of cooked bacon, chopped into small pieces
Black Bean Soup - 2
By angelahon
Black Bean Soup - Simple Dish
- 1 tbsp. olive oil
- 2 medium red onions, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 4 tsp. ground cumin
- 1 (16 oz.) package dried black beans
- 1 tbsp. chopped chipotle chiles in adobo
- 7 cups water
- 2 tbsp. fresh lime juice
- 2 tsp. salt
- 1/2 tsp. ground pepper
- Optional: Vegan sour cream