Rich, nutritious and a tasty salad has a special spot on our dinner table every night. I love Romaine lettuce and so are my kids. I make it Paleo friendly with adding different meats, fish and fat for a complete nutritious meal. Today’s recipe is a delicious easy summer shrimp salad with a mediterranean taste. How does this sound to you?

I made this salad for my husband and his friends few weeks ago and everyone was asking for the recipe since it was very easy to make and also very tasty.

In my experience the secret for a good tasty salad comes from the vinaigrette you use. I never buy salad dressings or dips. First, to avoid the bad ingredients and second, because it’s so easy and much more tasty to just make it at home. Checkout the salad dressing I made to go with this recipe here.

I so use to high quality olive oil from North Africa m parents collect from their own olive trees. I just discovered Kasadrinos olive oil and finally having a blast adding a spoonful for every meal I eat and cooking my favorite mediterranean dishes with it. Get it here if you like to try it out.

I also discovered a Paleo friendly very high quality spices that I am loving. Check them out here.

Easy Summer Shrimp Salad Recipe

Ingredients:

• 1 pound clean wild shrimp
• 4 tablespoons olive oil ( get it here )
• 1/2 teaspoon paprika ( get it here )
• 1/2 teaspoon cumin ( get it here )
• 1/2 teaspoon turmeric ( get it here )
• 1/2 Herb de province ( Get it here )
• 1 tablespoon fresh lemon
• 1 clove diced garlic
• Salt and pepper
• Red pepper flakes ( optional only if you like it to be spicy )

For the fresh raw ingredients

• 1 lettuce head
• 1 avocado
• tomatoes + plus any other topping you like to add

Instructions:

1. Wash the shrimps with lemon and water
2. Put them in a bowl add all the ingredients and mix well
3. Put it to cook in a pan or a grill on medium high for 10 minutes
4. Cut the lettuce, avocado and tomatoes and place in a serving plate
5. Top with the shrimp and add the homemade salad dressing. I love salad dressing so I put like 4 tablespoons in my own plate.

Enjoy!

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Chicken and olive Tajine is one of the famous dishes in the Mediterranean food of north Africa. It ‘s mostly a special dish in Morocco and Algeria. I personally cook this dish at least once a week. The persevered lemon and olives add a special flavor to the chicken. This dish cooks best in a Tajine ( I have this one), but a stockpot is also good.

How to make chicken and olive Tajine

 Ingredients:

• 1 tbsp grass fed butter or ghee
• 4 chicken legs
• 1 onion, diced
• Sea salt and pepper to taste
• 1 pinch saffron (1 tsp turmeric can be substituted)
• 1 teaspoon fresh shredded ginger
• 2 cups of water or homemade chicken broth
• 1/2 pound kalamata olives
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro
• 1 clove garlic, minced
• 1 preserved lemon (buy it here)
• 1 medium tomato

Directions:

1. Melt the fat in a large stockpot over medium heat
2. Add in chicken and onion with a pinch of salt and pepper
3. Sauté the chicken for 10 minutes until it starts to golden.
4. Add the the saffron, cilantro, parsley, ginger and blended tomato
5. Add in the water or chicken broth
6. Simmer the chicken in the broth for 30 minutes uncovered
7. Add the olives and lemon to the pot and cook for 15 more minutes.
8. Transfer the chicken to a baking dish and rost for 10minutes on medium broil.
9. Put the chicken in a serving plate and poor the sauce on top

Enjoy!

(always use organic produce and pasture raised animals for best taste and health!)

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You may also like these recipes

https://holisticseedlings.com/beef/stuffed-chicken-with-creme-fraiche/ 

https://holisticseedlings.com/beef/paleo-cauliflower-casserole-bechamel-sauce/

https://holisticseedlings.com/beef/paleo-thai-seafood-soup/

https://holisticseedlings.com/beef/three-minutes-tuna-salad/

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Cauliflower was not one of my favorite vegetable before discovering some really yummy recipes like the one I am sharing with you today. I love anything made with béchamel sauce. After going grain free I didn’t prepare any dishes that I use to make before . I just thought to myself why not try it with coconut flour. It worked really well and was happy to enjoy the texture of béchamel  with even a more flavorful taste. I actually really ended up loving it better than the one made with white flour.

Today’s recipes is very easy and I am certainly sure that you will love the taste.

You can also apply the same steps below for a broccoli Casserole or even better, a combination of both cauliflower and broccoli.

How to make this paleo Cauliflower casserole with béchamel sauce

  Ingredients

1. 1 big cauliflower head or 2 small
2. A pinch of salt. I buy this kind
3. A pinch pepper

For the béchamel sauce

1. 2 tablespoons butter. I buy this kind
2. 2 tablespoons coconut flour. I buy this kind
3. 1 tablespoon arrowroot powder. I buy this kind
4. 1 cup heavy whipping cream or coconut cream (for dairy free)
5. 1/2 cup water
6. salt and pepper
7. 1 tablespoon cream cheese (optional)
8. 1/2 cup gruyere cheese (for dairy free omit cheese)

Instructions

• In a double boiler, steam the cauliflower/broccoli sprinkled with salt and pepper until it’s it’s tender.
• Pour into a baking dish

 Preparation of the Béchamel sauce:

• Put butter in a pan and let it melt at low temperature
• Add coconut flour and mix really quick
• Add the whipping cream and keep steering
• Cook for about 10 mittens at low temperature
• Add  arrowroot  powder
• Add  water and salt and pepper
• Let cook 5 more minutes
• Add  cream cheese
• The sauce should not be too loose, nor too hard. If you see that there is few nibs that didn’t melt put it in a food processor for few seconds.
• Preheat the Oven at 350
• Pour the sauce on top of the cauliflower/broccoli
• Add the shredded Gruyere cheese on top
• Bake for 20 minutes or until the top starts to golden.

ENJOY!

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I am not sure about your own toddler, but mine hates anything green her plate. I usually hide stuff for her in smoothies, but for some reasons she loved this stuffed chicken with creme fraiche and for some reasons she did not care about the spinach. I am guessing the creme covered whatever taste she does not like in green leafy vegetables.

How to make stuffed chicken with creme fraiche

Ingredients

For the marinate

• 1 tablespoon ghee
• 4 chicken breasts ( choose organic if possible )
• 1 teaspoon curry powder. Get it here
• 1/2 teaspoon turmeric. Get it here
• Fine sea salt and pepper
• 1/2 teaspoon powdered ginger. Get it here
• 1/2 teaspoon fresh or powered mustard. Get it here
• 1/2 herbes de provence. Get it here
• 1/3 cup of heavy whipping cream

For the stuffing:

• 1 tablespoon of ghee
• 1/2 chopped onion
• 1 pound of organic frozen chopped spinach
• 1 cup creme fraiche or 2 tablespoons  sour cream.
• Real Sea salt and pepper
• 1/2 spoon of cumin. Get it here

Instructions:

1. Open the chicken breasts, place them in an oven dish and add all the ingredients in the marinate section.
2. Cover it with plastic wrap and place in the fridge to marinate for at least 12 hours
3. In a pan, sauté the onions in ghee for about 10 minutes and add the spinach
4. Sprinkle with salt and and pepper
5. Add the cumin and cook for another 20 minute at medium heat
6. Take off the heat and add Creme Fraiche or sour cream.
7. Open up the chicken breasts and put a spoonful and roll it to close it. ( you can use wooden skewers to kind of keep it closed)
8. Sprinkle the rest of the stuffing on to or in between the chicken breasts.
9. Preheat the oven at 350.
10. Place them in baking dish with a lid and bake for hone hour and half hours.
11. After it’s cooked remove the lid and put some butter on to of the breast and roast on medium for 5 minutes.

Note: You can follow the same steps  If you want to use the slow cooker. Enjoy!

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Despite the fact that tuna, along with other marine life, contains mercury, consumed in moderation tuna provides protein, vitamins, minerals and omega-3 fatty acids with very little saturated fat. Whether canned or fresh, there are several healthy, nutrient-packed ways to prepare and eat tuna.
I love this great easy three minutes tuna salad. It makes a really easy snack or even a lunch for your busy day. It uses three main ingredients  and spices of your choice; I used black pepper, paprika and cumin here.

Three minutes tuna salad

This salad is crazy fast to eat and crazy delicious to eat. It will not take you more then three minutes to make it. It”s great for Paleo diet beginners. Don’t let time and budget  hold you back from sticking into Paleo.

There is always something fun to make with real food, you just need to use your artistic tips and  tools to be able to satisfy your tummy.

Ingredients:

• Two medium tomatoes
• Two 5 oz tuna cans in olive oil. I use the wild planet brand  that you can get from amazon or Costco. likelly my own Costco carries it.
• 1/3 cup  yellow onion( you can also use red onion)
• 1/2 teaspoon  cumin
• 1/2 teaspoon  paprika
• A pinch real sea salt and black pepper for seasoning
• Half  a squeezed lemon juice

Directions:

1. Chop the tomatoes and onions

2. Add the tuna, the cumin, paprika, lemon juice, salt and pepper.

3. Mix all the ingredients together and ENJOY!

Note:  Canned albacore tuna has low levels of mercury, is higher in omega-3 fats than chunk light tuna and is a sustainable choice if it’s labeled as troll- or pole-caught, from the U.S. or British Columbia.

This same recipe could be used with wild caught canned salmon as well.P lease don’t hesitate to share one of your favorite ways to prepare canned tuna.

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Are you someone with a poor appetite when getting up in the morning like me? Are you tired of the classic eggs breakfast? Are you always in a hurry in the morning and can’t sit down for a meal? Well for me I fit in all those three categories most of the time and tried different options, but found myself starving just one hour later. The worst of it all, I get so sleepy. Because breakfast is the most valuable meal of the day for nourishing the body and mind, I tried to combine some energy boosting and nutritious ingredients in the recipe I will share with you bellow. This smoothie recipe is loaded in Proteins, Antioxidants, Fiber, Energy boosters and Electrolytes.

You can choose any fruits you like, but in this recipe I chose organic frozen mixed berries for their high antioxidants properties. One cup of mixed berries has half the daily recommendation of vitamin C. The main other ingredients in this recipe are:

Flaxseeds: Excellent source of Omega-3 fatty acids which acts as anti-inflammatory in our body, contains lignans which are considered as phytoestrogens and may act in preventing cancer cells, reducing the risk of heart disease and lowering cholesterol level. This is the one I get.

Chia seeds: They are known for their ENERGY boosting properties. They help keep you fuller,  and LADIES!, they help you loose belly fat. If you are addicted to CAFEIN it can help you ease your cravings too. This is the one I get.

Almond butter: It’s an excellent alternate source of protein and filled with monounsaturated fat ( one of the good fats) which is a great start for the day.This is the one I get.

Medjool dates: These kind of dates are referred to as the king dates. They are rich in fiber, proteins, potassium, copper mineral,  amino acids, they help you build muscles tone, enhancing you physically, helps maintain normal blood pressure, great food to control sugar cravings, useful for the formation of red cells and estrogen, above all these properties; they contain no fat. This the one I use.

Maca powder: It’s known as “Peruvian Ginseng” high in minerals ( calcium, potassium, iron, magnesium, zinc and phosphorus), lipids, fiber, carbohydrates, protein, amino acids, and up to 20 essential fatty acids. It is usually recommended for people with adrenal fatigue ( so great for boosting energy). It also helps balance hormones and a way to increase fertility ( although it should not be consumed during pregnancy ). This the one I use.

Coconut Milk and: It makes a great Paleo smoothies and a great choice for paleo folks. It’s high in saturated fatty acids which is known to reduce heart disease, may aid in weight loss and improve skin and hair health. Unlike cow’s milk, coconut milk is lactose free so can be a substitute for those with lactose intolerance. Please get the PBA free one if you buy the canned kind. Or go with a DIY one. This the one I use.

Great lake kosher Gelatin: This is my ABSOLUTE favorite when it comes to food supplements, I use it daily and I am amazed about the continually uses i discover for it daily. According to this great book I have read ( THE NOURISHING TRADITIONS) great lake gelatin benefits are:  Great source of protein, amino acids glycine and proline,  can improve digestion, great source of dietary collagen, may help with cellulite and weight loss. This the one I use.

Pepper mint Essential oil: This special wonder gives the smoothie it’s special fresh, breathable, energizing taste. It’s known for SOOTHING digestion, it can improve concentration and mental sharpness, so it’s absolutely great to take in the morning especially if you didn’t get enough sleep. GET IT HERE.

How to make the energy boosting smoothie

Ingredient:

• One cup frozen mixed berries
• One cane (13 ounces) coconut milk ( buy this brand)
• One tablespoon flax seeds ( buy it here )
• One tablespoon chia seeds ( buy it here )
• One teaspoon maca powder( buy it here )
• One tablespoon almond butter ( buy it here )
• Three pieces madjool dates ( buy it here )
• One cup ice cubs
• One tablespoon of great lake kosher gelatin ( buy it here )
• Three drops of peppermint essential for a refreshing taste ( buy is here )

Directions:

Mix all the ingredients in the blender except the gelatin and  the peppermint essential oil. Blend for one minute and then add the the gelatin and peppermint oil and blend for just five seconds.

I hope you will like it. Your opinion is important so please leave your comments and hit the like and share bottom. also follow me on social media for more fun stuff.

If you want to learn more about essential oils please click here.

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I picked this delicious recipe from my mother-inlaw. It’s one of their popular food in North Sudan (Africa). I use to hate too much tomato sauce in food, but I absolutly love it this recipe. I find this version of kufta, it’s more moister and could warm it up and still feel like it’s freshly cooked.

Mediterranean Ground Beef Stew Recipe 

 The Ingredients:

For the Kufta cigars

• 1 pound ground beef
• 1/4 cup diced onion
• 1/2 cup chopped parsley
• 1 teaspoon cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon black pepper
• Fine sea salt
• 2 tablespoon ghee

For the sauce:

• 3 fresh tomatoes
• 2 minced garlic
• 1 teaspoon cumin
• 1/4 teaspoon black pepper
• 1 tablespoon tomato paste
• 1 tablespoon olive oil

Preparation

1. Place the ground beef,  onion,  cumin,  sweet paprika,  black pepper,  and parsley in a bowl and liberally season with sea salt.
2. form the meat cigars
3. Heat a pan over medium heat, add the ghee and place the cigars in the skillet
4. Cook them just for two minutes on each side ( they will finish cooking in the sauce).
5. Take them out and set aside
6. Place the tomatoes and garlic in the food processor or blander.
7. Place the kufta cigars back in the same pan
8. Pour the tomato sauce mixture and add the cumin, black pepper and and some extra sea salt if you like
9. Mix the tomato paste with olive oil and add it to the mixture
10. Cover the pan and cook for 25 minute on medium
11. Sprinkle with parsley and serve hot with a side of steamed vegetables, grilled asparagus, cauliflower rice …etc

Prep time: 15 minutes
Cook time: 30 minute

Serves: 2 to 3

Please remember to eat grass-fed meats as it’s healthier for you and tastes better.

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Who doesn’t enjoy delicious Tadjines?

Growing up I  use to pick french green beens from my parents garden and help my mom cook them. Because it’s the most affordable seasonal vegetable in Algeria (my country of origin), my mom use to get creative in her kitchen. We use to eat it for the whole week without realizing that we have been eating the same vegetable with different culinary versions. My favorites are the tadjine and the salad that I will share in another post.

How to make french beans tadjine

Ingrediejpnts

• 2 pounds of grass-fed lamb ( four big cubes )
• 1 tablespoon of unsalted butter or ghee. You can get it here.
• 1 medium white onion
• Sea salt. You can get it here.
• black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon ginger
• 3 cloves of minced garlic
• 3 tomatoes
• 1/4 cup of chopped parsley
• 1 pound of french green beans
• 1 cup of water
• 1 teaspoon tomato paste

Did you know that for health reasons you should always choose grass-fed meat? read more what’s the difference between grass-fed and grain-fed animals.

Preparation:

1. Melt the fat in a stockpot over medium heat. Add the lamp cubs, the onion the salt and pepper,  cook for about 10 minute until the onion is translucent.

2. Puree the tomatoes and garlic in the blander. Pour it over the meat and add the paprika, cumin. Let the mixture cook for another 20 minutes.

3. Add the French green beans, the water, the tomato paste and cook for about 40 minutes.

If you have any similar dishes you would like to share please leave it in a comment. I love reading you too.

• Prep time: 10minutes
• Cook time: 55 minutes
• Serves: 4 to 5

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