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Tomatoes Stuffed with Shrimp Salad

PREP TIME: 25 minutes

SERVINGS: 1

For this recipe you can feel free to switch out the shrimp for cooked lobster, wild-caught tuna or free-range organic chicken or turkey. A quick avocado salsa made from avocado, minced onion, cilantro and fresh lime juice will make a nice topping as well.

INGREDIENTS:

- 1 large ripe tomato
- 1/4 ripe avocado, peeled, pitted and chopped
- 1 tsp. freshly squeezed lime juice • Tabasco sauce to taste
- 3 oz. peeled de-veined cooked shrimp, roughly chopped
- 1 Tbs. mayonnaise*
- 1 tsp. minced scallion (including some of the green part) • salt and pepper
- 4 Bibb lettuce leaves
- 2 cilantro sprigs, for garnish

MACROS:
per serving

22 G of Protein
21 G of Fat
12 G of Carbs

*NOTE: Sir Kensington classic mayonnaise and Primal Kitchen mayonnaise with avocado oil are good options to purchase.

INSTRUCTIONS:

1. Slice the top 1/2 inch off the tomato.
2. Scoop out the seeds and pulp and place the tomatoes, cut-side down, on a double layer paper towel to drain for at least 15 minutes.
3. Combine the avocado, lime juice and Tabasco in a shallow bowl and, using a kitchen fork, mash until quite smooth.
4. Place the shrimp in a medium mixing bowl.
5. Add the mashed avocado, along with the mayonnaise and scallion.
6. Season with salt and pepper to taste and gently toss to completely blend.
7. Stuff the salad into the tomato, mounding it slightly.
8. Place lettuce leaves in the center of a plate.
9. Place a tomato on the leaves, garnish with a sprig of cilantro and serve.

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Roast Beef With Watercress Salad

PREP TIME: 10 minutes

SERVINGS: 2

The salad is packed with flavor from the herbs and spices that are mixed to season the roast beef and the dressing. The radishes also add a nice crunch and are rich in vitamin C, which helps your body fight cellular damage.

INGREDIENTS:

7 oz. cooked rare roast beef, cut into 1/2 in. thick strips
2 bunched watercress, tough stems removed
1 medium red onion, thinly sliced
1 cup sliced radishes
1/4 cup melted coconut oil
2 Tbs. freshly squeezed lime juice
1 tsp. chili powder
1 tsp. minced garlic
1/4 tsp. cayenne pepper
1/4 cup roasted coconut flakes*
2 Tbs. fresh cilantro leaves
2 Tbs. fresh mint leaves

MACROS:
per serving

30 G of Protein
48 G of Fat
12 G of Carbs

*NOTE: Let's Do... Organic 100% organic toasted unsweetened coconut flakes are a good option to purchase.

INSTRUCTIONS:

Combine the roast beef, watercress, onion, and radishes in a large mixing bowl.
Whisk together the oil and juice in a small bowl.
When blended, whisk in the chili powder, garlic, and cayenne.
Pour the dressing over the beef mixture, tossing to evenly coat.
Scoop the salad onto a serving plate and sprinkle the coconut, cilantro, and mint over the top.
Serve immediately.

Hayley Jean Did you know? 0 Comments

Spaghetti Squash with Meat Sauce

PREP TIME: 1 hour, 30 minutes*

SERVINGS: 4

Spaghetti squash is a great substitute to traditional pasta and has a mild flavor that will not overpower the tomato sauce. This dish is higher in carbs so keep that in mind when planning out your meals for that day.

INGREDIENTS:

1 Tbs. plus 1 tsp. of olive oil
4 lb. spaghetti squash
2 cups coarsely chopped button mushrooms
1 small onion, chopped
1 tsp. minced garlic
1 pound of grass-fed beef
1 cup of no-sugar added paste sauce*
salt and pepper
2 Tbs. butter
4 Tbs. parmesan cheese
1 Tbs. chopped fresh basil

MACROS:
per serving

27 G of Protein
29 G of Fat
16 G of Carbs

INSTRUCTIONS:

1. Preheat oven to 375° F.
2. With sharp knife poke holes all over the squash and place on a rimmed baking sheet.
3. Roast squash until tender, about 1 hour, carefully flipping half way. You’ll know it’s done when you can pierce it easily with the end of a small sharp knife.
4. Take squash out of the overn and set aside to cool.
5. While the squash is cooling, prepare your sauce.
6. Heat the olive oil in a large frying pan over medium heat.
7. Add mushrooms, garlic, and onion to cook, stirring occasionally, until the mushrooms are nicely browned, about 15 minutes.
8. Add the ground beef to the frying pan and break the beef into crumbles with a spatula while cooking until beef is thoroughly browned, about 7 minutes.
9. Turn the heat on your stovetop to low and add the tomato sauce.
10. Stir to incorporate the tomato sauce well. The mixture will be more meat and veggie than tomato sauce.
11. Add salt and pepper to taste and keep the sauce warm while you are working with the squash.
12. Cut the cooked squash in half and remove the seeds.
13. Using a kitchen fork, lightly scrape the fork along the flesh of the squash creating spaghetti-like strands.
14. Toss the spaghetti strands with the butter.
15. Now that you have your spaghetti, divide it evenly among four plates and top with an equal amount of sauce. Sprinkle with parmesan and fresh basil.*

Hayley Jean Did you know? 0 Comments

Tomatoes With Mozzarellas with Mozzarella

PREP TIME: 5 minutes

SERVINGS: 1

This take on an Italian caprese salad gives you the same fresh taste using red wine vinegar instead of balsamic.

INGREDIENTS:

1 ripe tomato or 2 ripe tomatoes, cored and thinly sliced crosswise
4 oz. fresh buffalo mozzarella*
1 Tbs. extra virgin olive oil
1 tsp. red wine vinegar • salt and pepper
1 Tbs. chopped fresh basil

MACROS:
per serving

17 G of Protein
37 G of Fat
9 G of Carbs

INSTRUCTIONS:

1. Lay alternating slices of tomato and mozzarella around the plate.
2. Drizzle with olive oil and a few splashes of vinegar.
3. Season with salt and pepper to taste and top with basil.
4. Serve immediately.

Hayley Jean Did you know? 0 Comments

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