Archive for August 2017

End of Summer Succotash

Controversial Post: Corn isn’t technically Paleo, but I allow myself a few ears of sweet corn at the end of the summer for succotash. I definitely don’t eat corn in excess and ALL my recipes are lactose and gluten free.

The flavor of my grandmother’s sweet creamed corn loaded with black pepper is something I haven’t had in 20 years, yet I can still taste it! The sweetness of the corn, shrimp, and onion play well on each other in this dish and it works as a main or a side. I think it would be a fabulous addition to any Labor Day potluck! Try the optional crab meat to amp up the flavor and sweetness even more! Or sprinkle with parmesan to make it more decadent!

End of Summer Succotash (serves 2 as main course, 4 as a side)

You will need 30 minutes and…

– 3 ears of sweet corn

– 1/2 pound of large or jumbo shrimp, peeled and deveined

– 1 small sweet onion

– 1 small zucchini

– 1 heaping Tbsp. Mayonnaise

– cilantro for garnish

– salt and black pepper

– cajun spice mix or make your own with: cayenne, paprika, garlic, oregano & thyme

– 1 jalapeño or fresno chili (optional)

– 1/2 cup of cooked crab claw meat (optional)

  1. Grilling unshucked corn is the best way to retain that sweet flavor! Just a few minutes, rotating the corn, should do it!
  2. While your corn grills, dice your onion and sauté in a pan of butter or coconut oil for 5 minutes or until translucent
  3. Add peppers, zucchini, or any other summer vegetable you need to get rid of! That is the beauty of succotash!
  4. Remove Sweet Corn from the cob and add to your pan, mix everything together and season to taste
  5. I cook the shrimp separately, boiling it for 3-4 minutes until the shrimp is PINK and curled in on itself slightly.
  6. Take your pan off the heat and mix in your cooked shrimp, (crab) & mayonnaise until succotash is creamy and totally combined
  7. Garnish with cilantro and more seasoning!

I hope you all enjoy this dish and enjoy the LAST weekend of SUMMER! I can’t wait to start posting all my fall dishes soon!

Edible Paleo Cookie Dough

Edible Cookie Dough is all the rage now! They even have some gluten free version at the famous, DO chain if you haven’t checked it out yet!

I’ve seen paleo versions of this using almond flour, which is awesome, but I can’t eat raw almond flour because of the nut’s oils. I can’t eat raw almonds either because I get a really itchy mouth!

This particular edible cookie dough recipe is my absolute favorite because it incorporates plain GELATIN, which does amazing things for our bodies! You have probably heard about the benefits of gelatin (which is mostly made up of collagen and water) for your hair and nails. Gelatin and collagen are also protein packed (they are animal products, so this recipe is not vegan!) and do really intensive work healing your gut. When it is soup season outside, I get tons of gelatin from my bone broths, which base all my soups and chilis, but for summer time (and pregnancy!) I can’t think of a better way to consume this gelatin super food 🙂

Edible Paleo Cookie Dough Recipe

You will need a mixer, 5 minutes and….

1 packet of unflavored gelatin
2 cups of cashew butter
1 tsp vanilla
1/4 cup maple syrup or coconut sugar
1/4 cup almond or coconut milk

1 cup of Chocolate chips

Directions:

  1. Combine the first 5 ingredients and blend or mix until totally incorporated and creamy intensity
  2. Stir in chips (or other add ins!) by hand
  3. Refrigerate and eat by the the spoonful for snacks!

This edible cookie dough definitely has a nutty flavor from all the cashew butter, BUT the consistency is SO perfect and  the sweetness and chocolate are so well balanced, that your brain is really fooled into feeling like you’re eating raw cookie dough! Enjoy this protein packed snack!