Saturday, August 13, 2016

Herbed Shrimp with Dairy-Free Tzatziki~It's What's for Dinner Weekend Addition

Hubby was in the mood for shrimp, so we tried out this new recipe I found on the autoimmune paleo  blog. The original recipe can be found here.

The recipe was perfect as our youngest is home visiting and recently received the results of her food sensitivity tests back.  She is now on a Dairy Free diet amongst other things!

Super simple to prepare, and a great light meal for the summer months.  We served it alongside microwaved steamed spinach.

Herbed Shrimp with Dairy-Free Tzatziki


2 lbs wild-caught peeled and deveined raw shrimp
1 TBS olive oil
1 1/2 tsp dried parsley flakes
1 1/2 tsp dried oregano flakes
1 tsp dried dill
3/4 tsp sea salt
2 cloves garlic, minced
1/4 tsp diced white onion
1 recipe Dairy-Free Tzatziki (below)


1. Rinse and dry shrimp well.
2. Heat olive oil in a large deep skillet over medium-high heat. Add shrimp to the skillet and cook for 4 to 5 minutes until almost cooked through.
3. Add seasonings, garlic, and onion to the shrimp and toss well to coat.  Cook for another 1 to 2 minutes until the garlic and onion are fragrant and the shrimp is pink and cooked through.
4. Serve with Dairy-Free Tzatziki on the side.

Dairy-Free Tzatziki


4 oz plain coconut yogurt
1/4 C minced, peeled and seeded cucumber
2 TBS finely minced white onion
1 TBS finely minced garlic
1 tsp lemon juice
1/2 tsp dried dill
1/4 tsp grated lemon zest
1/4 tsp sea salt
1/8 tsp garlic powder


1. In a medium bowl, combine all ingredients together. For best results, prepare at least 1 hour prior to serving to allow the flavors to marry.


Friday, August 12, 2016

Get Your Grill On~Chicken in Green Marinade

I stumbled upon this recipe for a green marinade on Pinterest.  The original recipe can be found here. While she suggested using chicken drumsticks or thighs, we went with boneless skinless chicken breasts.

Green Marinade

1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
1 cup packed cilantro leaves and stems
1 1/4 cup packed basil leaves
1/4 cup packed mint leaves
1/4 cup fish sauce
3 peeled garlic cloves
zest of 1 lime
plenty of ground black pepper
1 tsp of Aleppo pepper (while Whole Foods carries it, they were out, so we substituted with ancho chili powder)
2 TBS of apple juice (or 1 tsp maple syrup) we used the apple juice
Kosher salt

Combine all of the above ingredients in a blender or Vitamix if you have one, and blend together until smooth.

Place trimmed chicken breasts in a large ziploc bag, pour marinade over, seal, and let marinate preferably overnight.

Hubby cooked them on the grill.  And we served them with fresh squash and zucchini.

The marinade definitely lives up to it's name, it is green for sure.  As for flavor, it reminds us of fresh pesto.


Tuesday, August 2, 2016

Pray for our Teachers~Back to School!

Wow...where did the summer go?  While many of you will not be heading back to school until after Labor Day (when all schools should start IMHO), around these parts a few have already started too early and most in the metro area will start back next week.

Many of you know that our oldest changed career paths a few years ago, and is now a High School Special Education science teacher and head cheerleading coach. She felt if she could make the difference in just one child's life, it would be worth it.  I can proudly say, she made that difference her first year teaching and continues to do so!

Since she and her colleagues reported back today for pre-planning, I thought I would offer up some wonderful prayers I found.  I would ask you all to pray for your child's teacher(s).  Many of them spend more time with your child (especially come high school) than you do.  Most of us can look back on our days in school and fondly recall that one teacher that made all the difference.

This is a favorite of mine, and my daughters.

Please lift up all the Star Polishers in the coming weeks.