Paleo Shrimp Fried Cauliflower Rice

Try making this Paleo Shrimp Fried Cauliflower Rice for your next dinner option! Shrimp is known to be one of the best sources of iodine and contains a beneficial amount of protein. Ginger aids in fighting inflammation and helps to lower blood sugar levels. Cauliflower is naturally high in fiber and contains a significant amount of antioxidants. Coconut aminos serves as a gluten-friendly substitute for soy sauce. Enjoy!

Ingredients:

• 1 lb medium-large raw shrimp, peeled and deveined

• 1 tsp tapioca flour

• 1 tsp sea salt

• 1 tsp black pepper

• 2 tbsp coconut oil

• 3 eggs, whisked

• 1 bunch scallions, white and green parts separated, thinly sliced

• 2 tsp fresh ginger, peeled and minced

• 3 cloves garlic, minced

• 12 oz cauliflower rice

• 1/4 cup coconut aminos

• 1 tbsp sesame oil

• Extra sea salt to taste

• Lime and chopped basil, optional

Instructions:

1) In a medium sized bowl, toss the shrimp with the tapioca flour, sea salt, and pepper.

2) Add 1 tbsp of coconut oil to a large skillet and heat over medium-high heat. Add shrimp and cook each side for 2 minutes. Transfer shrimp to a plate and set aside.

3) Add the whisked eggs to the skillet and cook over medium heat until scrambled. Set aside with the shrimp.

4) Add the remaining tbsp of coconut oil to the skillet and toss in the white part of scallions, ginger, garlic and combine. Cook for about 1-2 minutes.

5) Add the cauliflower rice, coconut aminos, sesame oil, and stir well. Cook for three minutes to soften the rice. Toss in the cooked shrimp and eggs and combine all ingredients well for 1 minute.

6) Allow to cool and sprinkle the green part of scallions, extra sea salt, and lime/basil to taste. Store in the refrigerator for up to four days and enjoy!

Paleo Ranch Dressing

Try making this delicious Paleo Ranch Dressing for your next salad or dip! Lemon juice serves as an excellent source of Vitamin C and aids in iron absorption. Parsley will not only add immense flavor to this recipe, but also help fight inflammation and improve bone health. Apple cider vinegar helps maintain healthy blood sugar levels and manage diabetes. Enjoy this Paleo Ranch Dressing in a salad or as a dip with veggies and enjoy!

Ingredients:

• ½ cup unsweetened almond milk

• 1 tbsp lemon juice

• 1 cup paleo garlic mayonnaise

• ¼ cup chopped parsley

• 1 tbsp apple cider vinegar

• 1 tsp sea salt

• 1 tsp black pepper

Instructions:

1) In a bowl, combine almond milk and lemon juice. Allow the mixture to sit for three minutes to thicken.

2) Combine garlic mayonnaise, parsley, and vinegar in a large bowl. Whisk ingredients together. Slowly add in milk and lemon juice mixture, mixing well until desired consistency is reached.

3) Mix in salt and pepper. Transfer dressing to a mason jar, refrigerate, and enjoy!

Air Fryer Salmon Teriyaki

Try making this simple and delicious Air Fryer Salmon Teriyaki for your next dinner option! Salmon offers many health benefits including reducing the risk of cancer, strengthening bones, and improving heart health. Salmon is also loaded with omega-3 fatty acids and protein. Substituting keto teriyaki sauce for traditional teriyaki sauce will offer you lower sugar and carbs but taste just as sweet! Xanthan gum is commonly used as a thickener in recipes and has been shown to help lower blood sugar levels. White sesame seeds are an excellent source of fiber and help to support healthy bones. Enjoy!

Ingredients:

• ⅓ cup plus ¼ cup keto teriyaki sauce

• 3 salmon filets

• ⅛ tsp xanthan gum

• Toasted white sesame seeds and chopped green onion for topping, optional

Instructions:

1) Begin marinating the salmon filets by first pouring ⅓ cup of the teriyaki sauce into a small casserole dish. Then, line up the salmon filets in the dish with the fish skin side up. Let sit for 15 minutes.

2) Line an air fryer basket with parchment paper. Place the salmon filets, skin side down, into the basket. Air fry for 10 minutes at 400 degrees F.

3) Add the remaining ¼ cup of teriyaki sauce to a small saucepan and heat over low heat. Gradually add in the xanthan gum and whisk well.

4) Transfer the filets to a dish and glaze with the teriyaki sauce. Drizzle white sesame seeds and chopped green onion on top if preferred and enjoy!

Falafels

Try making these delicious and healthy falafels as a side dish for your next dinner option! Falafels are a popular Middle Eastern cuisine that are commonly made from ground chickpeas. Chickpeas are a type of legume that are packed with fiber and protein. They are known to benefit digestion by supporting bowel movements and increasing healthy bacteria in the gut. Parsley is a low-calorie herb packed with Vitamins A, K, and C. Coriander is rich in antioxidants and benefits heart health by lowering LDL cholesterol, while increasing HDL (good) cholesterol! Cardamom helps to fight inflammation and improve oral health. Serve these falafels with your favorite hummus or tahini sauce and enjoy!

Ingredients:

• 1 ½ cups chickpeas (uncooked)

• ½ cup white onion, diced

• ½ cup parsley, chopped

• 5 small cloves of garlic

• 2 tbsp gluten-free oat flour

• 1 ½ tsp sea salt

• 3 tsp ground cumin

• 1 tsp ground coriander

• Pinch of ground cardamom

• Coconut Oil

Instructions:

1) Pour the chickpeas into a colander and rinse under cold water. Transfer the chickpeas to a large pot and cover with two inches of water. Bring to a boil and boil for one minute. Remove the pot from heat, cover with a lid, and let sit for about one hour. After the one hour is up, drain the pot, rinse the chickpeas, and pat them dry with a towel.

2) Add white onion, parsley, and garlic to a food processor, and pulse well. Toss in the chickpeas, oat flour, sea salt, cumin, coriander, and cardamom to the food processor. Pulse for about 5 minutes or until a paste is formed.

3) Transfer the mixture to a bowl and cover with plastic wrap. Place the bowl in the refrigerator for at least one hour.

4) After the one hour is up, remove the bowl from the refrigerator. Use a cookie scooper to scoop the mixture and use your hands to form the mixture into small discs. This recipe should yield around 24 falafels.

5) Add coconut oil to a large skillet and heat over medium-high heat. Place enough falafels on the skillet to fit, and heat for 5 minutes, flipping the falafels halfway. Let falafels cool before serving and enjoy!