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/

The post Chicken and Olive Tajine appeared first on Holistic Seedlings.

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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