My oh-my, has it been a busy week! Have you ever had a moment when you walk in the door and are starving? This happens to me all the time! A favorite go-to quick recipe is Shrimp Stir Fry which takes 15 minutes to make and is very yummy!! I think it is more time-consuming to peel the shrimp than it is to cook the dish. Lucky for me…I have a husband who was willing to have a job in the kitchen today (this speeds up the time with his cranky wife). Yes, it is true, I get cranky/moody when I’m hungry. He’s been known to give me food when I get snippy.
This recipe calls for sriracha sauce. We do not like our food too spicy, but to have flavor. I felt one teaspoon is just right for us. I recommend you start small and work up to your desired ‘heat’. Over one teaspoon and my mouth is blazing.
You can add or substitute vegetables. Below are my ‘go-to’ stir fry vegetables.
Shrimp Stir Fry
1.5 lbs of peeled raw shrimp
2 carrots thinly sliced
1 head of broccoli cut into small pieces
12 snap peas
2 tbs olive oil
Last night I went to bed with a nice clean driveway. This morning I woke up to about 6 inches of snow on my driveway (insert angry face). Given the fact we are now into March and they claim we have seen record snowfalls, I am OVER and DONE with this white stuff. I use to think it was pretty and enjoyed the way it looked on the trees. Now I am to the point were I just get annoyed and frustrated because it is interrupting my plans!
Needless to say, I needed a change in my breakfast routine and the snow allowed me to have a little extra time in prepping this morning. I decided to create a cinnamon roll in a mug. This was very simple to make and I cooked it in the microwave. I recommend you use a TALL mug. When I made the mixture it was very tiny, but it tripled in size as it baked.
I do use a small amount of butter in this recipe. You can omit the butter and replace with coconut oil. If using butter, I highly recommend Kerrygold butter. It is butter from grass-fed cows free of growth hormones. Occasionally we buy a brick of butter for special occasions.
Paleo Cinnamon Roll in a Mug
Cinnamon Roll Ingredients
2 Tbsp coconut flour
1 tsp pumpkin pie spice
2 Tbsp coconut milk
1 Tbsp raw honey
1/2 tsp vanilla extract
1/2 tsp melted butter
1/2 tsp baking powder
pinch of salt
For the Glaze
1 Tbsp coconut manna
1 Tbsp coconut milk
1/4 tsp vanilla extract
1/4 tsp lemon juice
1 tsp raw honey
1/2 tsp butter
Cinnamon Roll Directions
1. Sift coconut flour, salt and pumpkin pie spice in mug and mix together.
2. In a separate bowl whisk egg, coconut milk, butter, vanilla extract and honey together.
3. Add the wet ingredients into the mug with the dry ingredients.
4. Stir baking powder into the mixture.
5. Microwave for 2 minutes
6. Tip mug upside down and cinnamon roll will come right out. You may slice the mug roll to create cinnamon rolls.
1. Mix all ingredients together and pour over the cinnamon roll(s).
Well if you are like us, you have ate your big meal for today and now wondering what to do with all the left-overs. I took my left-overs and created Turkey Eggs Benedict. This is an easy way to use up left-overs, but also enjoy turkey in a different style. You will use up some of your mashed sweet potatoes and turkey. This is great served with left-over cranberry salad.
You will notice in my recipe, the hollandaise sauce calls for egg yolks. I used the egg whites in the turkey patties. This will eliminate the waste of any eggs.
Turkey Eggs Benedict
2 cups cubed turkey meat
3 TBL minced onion/leek
2 egg whites
3 TBL fat (bacon grease, coconut oil or grass-fed butter)
Mashed Sweet Potato
1 medium sweet potato cubed
2 TBL grass-fed butter
1 tsp mustard
2 egg yolks
1/4 tsp poultry seasoning
1/2 tsp lemon juice
1. First, place the turkey meat in the food processor and pulse it to a thin shredded mixture.
2. Next, add in the onion and egg in a food processor. Pulse the mixture a few times to form a nice mixture.
3. Form 4 balls and press them down to form patties.
4. Heat a skillet on medium heat and melt fat.
5. Place patties into fat and allow them to brown, about 2 minutes a side.
1. Bring a pot of water to boil.
2. Place cubed sweet potatoes into the boiling water and cook for 10 minutes. Mixture should be tender to a fork.
3. Drain water from sweet potatoes.
4. Using a hand masher, mash the potatoes down.
1. Fill a pan with water and bring to a light simmer.
2. When simmering (not boiling), crack 4 eggs into the water.
3. Allow them to cook for 4 minutes in the water.
4. Remove with a slotted spoon.
1. Fill a large pan 1/3 full of water and bring to a boil.
2. Using a smaller size pan, place inside the pan with boiling water.
3. Into the small pan add in butter, mustard, poultry seasoning and lemon juice. I am constantly whisking when I do this.
4. Now add egg yolks into mixture and continue to whisk for about 1 minute. Long enough to have the egg yolks cook. If you allow them to over cook, you will not have a runny sauce.
This recipe serves 4, one turkey eggs benedict each.
As a child, I loved Kraft Macaroni and Cheese. This was my mother’s favorite go-to item for babysitters and I certainly never complained about it! However, since going Paleo I have missed cheese noodles. This got my head thinking about creating a safe Paleo macaroni and cheese. One that would not upset my tummy and fuel my body. One of my new favorite activities is to soak cashews. They create a creamy texture, I just wish cashews were cheaper! When soaking cashews make sure you pick up a bag of raw cashews.
Paleo Macaroni and Cheese
1/8 tsp dry mustard
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 TBL nutritional yeast
1/2 lemon juice
3/4 cup soaked raw cashews (soaked for 4 hours)
1/3 cup water from soaked cashews
1 spaghetti squash
1. Preheat oven to 350 degrees
2. Cook whole spaghetti squash in the microwave for 10 minutes. Make sure you poke holes into the squash, otherwise you may have an explosion. Then allow squash to sit for 5 minutes and continue cooking.
3. While squash is cooking, throw all the other ingredients in a blender. Blend until all items are smooth.
4. Once squash in ready, cut in half. Take out the seeds and middle. Then shred spaghetti (I use a fork) into a 2 1/2 quart glass container.
5. Pour the cheese sauce from the blender over the spaghetti noodles. Gently mix the ingredients together. Do not create a mush.
6. Bake in the oven for 10 minutes.
If you want to take this recipe one step further…take four slices of bacon and cook until nice and crisp. Remove bacon from the pan and add in 1 thinly sliced leek in the bacon grease. Allow the onions to cook. Then remove from heat. Crunch up the bacon into small pieces and place in the Macaroni and Cheese bowl, with the leeks. Make sure the bacon and leeks are stirred into the mixture before baking.
*This is great served with Applegate hotdogs. I just found a new nitrate-free chicken brat company at the health food store and served it with my Mac and Cheese today.
Remember: Sharing is caring!If you like this recipe, please share with others (click on a widget below)!!! I watch which recipes get shared the most to decide my creations. FYI: Chocolate is a HUGE favorite ingredient for the Paleo Gone Sassy followers!!