Thursday, July 31, 2014

Buffalo Shrimp Salad


They always say not to go grocery shopping on an empty stomach. Well the other night the only time I could hit the store was when I *should* have already been eating dinner, but I went in with a game plan.

I got ingredients to make a super simple dinner when I got home, and the caveman and I agreed the results were delicious. We burnt the heck out of our mouths, but it was worth the heat!

I found this recipe thanks to Robyn on Add a Pinch; I was looking for an easy shrimp salad recipe and her buffalo version fit the bill perfectly. The only buffalo sauce I had on hand was extra spicy, hence the fiery mouths. If you don't like too much heat you could use a milder sauce and/or use less sauce overall.

Buffalo Shrimp Salad
adapted from Add a Pinch

1 lb. shrimp, peeled and deveined
1 tbs. olive oil
1 tbs. butter or ghee
2 minced garlic cloves
1/4 cup buffalo sauce
salad ingredients of choice (I used mixed greens, chopped celery, tomatoes, red onion and cucumber)
blue cheese (optional)
salt & pepper

Rinse shrimp and pat dry with a paper towel. Heat olive oil in a medium skillet over medium-low heat. Add butter and allow to melt.

Add shrimp and garlic to skillet and cook, stirring often, until shrimp are no longer pink. Add in buffalo sauce and cook for another 1-2 minutes. Remove from skillet and set aside.

Toss together greens and salad ingredients and top with shrimp and sauce. Sprinkle blue cheese, if using, and season to taste with salt and pepper. 

Wednesday, July 30, 2014

Easy Paleo Honey Mustard Vinaigrette


Growing up I was never a fan of the classic kids' salad dressing pick: ranch. We were raised on Kraft Thousand Island because it was my dad's favorite, and when I was old enough to choose for myself I developed a love of honey mustard.

I love making it myself for salads and also to serve alongside grain-free chicken tenders for the kids. You can adjust the amount of honey to your taste buds; I like my dressing a bit tangier than the other members of the household!

I really like the lime flavor here, but the dressing will taste just fine (more like traditional honey mustard) without it as well.

Easy Paleo Honey Mustard Vinaigrette

3-4 tbs. raw honey
3. tbs Dijon mustard
2 tbs. apple cider vinegar
juice of 1/2 lime
salt, pepper & garlic powder, to taste

Combine all ingredients together in a covered jar or container. Shake until well combined and taste for seasoning.


Tuesday, July 29, 2014

Fruit Salad with Lime & Mint


If there are two flavors I can't get enough of in summer it's lime and mint. While they're pretty fantastic paired in cocktails they do wonders to elevate a simple fruit salad as well.

You can use any fruit here, but I like to include at least one berry and melon. If you like the taste of fresh herbs, basil actually works nicely instead of mint too.


Fruit Salad with Lime & Mint

2 cups organic strawberries, halved
3 cups diced cantaloupe or honeydew melon
1 organic pear, diced
juice of 1 small lime
1 tsp. lime zest
1 tbs. raw honey
3 tbs. finely chopped mint

Mix fruit in a bowl. In a separate small bowl whisk lime juice, zest, honey and mint. Drizzle over fruit and toss gently to coat.