Bacon wrapped shrimpย 

I’ve been busy. Sorry. Job applications, fellowship applications, postdoc applications, teaching assistantship, dissertation editing…. PLUS staying on track with food and the gym… Yeah. Busy. 

I’m sure many of you are busy, too. Thankfully, this recipe takes less than 20 minutes so you can get right back to being amazing and doing all 50 million things you’re doing too. 

Ingredients 

*(I cooked half this recipe)

1 lb large shrimp, peeled & deveined

About 10 strips of bacon, cut in half

1 tsp Italian seasonings 

Sprinkle of sea salt and black pepper

Toothpicks

Get organized in your station

  
Toss your prepped shrimp in the seasonings

  
Beginning at the thicker part of your shrimp, start wrapping the bacon half around the shrimp. Ending at the narrowest part around the tail. 

Use a toothpick to secure the bacon

  
Place bacon wrapped shrimp on a grill pan or skillet and turn on heat

  
Turn over when bacon begins to cook

You may need to do shrimp yoga and cook your shrimp at different angles.

  
  
Remove from heat when bacon and shrimp are fully cooked through. 
Don’t forget to take out your toothpick before eating!

Spanish Tortilla

Don’t let the name fool you. There’s no tortilla in this omelet recipe. This is a Spanish style omelet, that’s almost more of a frittata. Tastes amazing, and I think you’ll love it. Don’t forget, traditional Spanish tortillas are served at room temperature, so let this baby cool before you dig in. 

Spanish Tortilla:

1lb yam or sweet potato, cut into thin slices

1 white or yellow onion cut in half then into thin slices

12 eggs or the equivalent in egg whites, beaten

Seasonings: sea salt, pepper, red pepper flakes, dried parsley

Olive oil or other fat or choice
 
Heat your fat of choice in a large pan. 

Add potatoes, onions, sea salt, and some pepper. 

Stir around periodically while on low to medium heat. Allowing the onions and potatoes to soften. This should take a few minutes. 

Pour in the beaten egg mixture and add some more seasonings (parsley and red pepper flakes). Stir mixture in pan like you’re scrambling eggs. Eggs should begin to set. 

Preheat broiler

Smooth out the egg/potato/onion mixture in the pan and put under the broiler for about 5-10 minutes. 

Remove from heat, allow to cool, then serve!
   
 

Workout Ideas for the Temporally-Challenged, aka How to Have a Great Workout, Fast!

I recently joined with Brick Betty to become one of their FitPro Ambassadors.

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They’re having a grand opening sale right now (through August 7), and you can save 20% with code BBGO20. Go check them out! Don’t forget to select me as your FitPro when you check out (Ali Gutierrez-Romine).

As part of my partnership with them, I wrote a blog post on how to get a workout when you’re short on time.

Check it out HERE.

To check out Brick Betty’s line of workout clothes, click here.

Peanut Butter & Jelly Thumbprint Cookies

This recipe isn’t 100% paleo because of the peanut butter, but you can definitely substitute another nut butter to make it paleo: like almond, or macadamia. 

This recipe also uses Simply Stacked baking mix. If you’re unfamiliar, it’s an all-purpose gluten-free, paleo, low carb, and low-glycemic baking mix. It’s unsweetened so you can use it to make sweet or savory items. 

To order Simlly Stacked, go to: http://www.getsimplystacked.com. For 10% off, use code: Ali

They have a bunch of recipes on their site. I think it’s best for pancakes ๐Ÿ™‚ 

  

Anyway, here’s the recipe for the cookies!

INGREDIENTS:
2/3 cup of Simply Stacked Grain Free Mix 

2 tablespoons coconut oil or ghee, melted

1 teaspoon vanilla extract

2 eggs

2 tablespoons coconut sugar

1 ripe banana

1/4 nut butter (I used peanut butter)

About 1/4 c jam or jelly (I used Trader Joe’s, it’s sweetened with grape juice)

Preheat oven to 350 degrees F. Also, line a cookie sheet with parchment paper or lightly grease it. 

In a large mixing bowl, smash your banana with the vanilla, melted fat, coconut sugar, nut butter, and eggs. 

Mix in the Simply Stacked mix. 

Use a tablespoon to drop little balls of dough. They don’t spread, but don’t smush them down. We’ll do that later. 

Bake in preheated oven for 10-12 min.

As soon as you pull them out, use the back of a small spoon, or your thumb, to create a little crater in the cookie for your jam. 

After you’ve created all the nooks, use a 1/2 teaspoon to scoop your jam into the crater. 

Makes about 12-16 cookies. 
  

Link to Simply Stacked is also available in my Paleo Resources section ๐Ÿ™‚ Don’t forget to use Ali for 10% off at GetSimplyStacked.com

Horseradish Mustard Chicken

Hi! I’ve been so busy lately. This summer I am working remotely as a contract researcher for the Smithsonian (kind of a big deal…). I’m really enjoying it, but it is forcing me to be much more structured.

Not necessarily a bad thing. 

Here’s a simple marinade for some un-boring chicken. Try it ๐Ÿ™‚

Horseradish Mustard Grilled Chicken

2lbs chicken

1/4 c horseradish mustard (or other spicy mustard)

1 tsp coconut aminos or gluten-free soy sauce

1 Tbsp olive oil

1/4 c water

2 packets of stevia or about 1 Tbsp honey

1 tsp each: granulated onion, granulated garlic, chile flakes

1/2 tsp ground pepper

1/2 tsp paprika

Pinch of salt

Whisk all ingredients (except chicken, of course) in a large prep bowl. Pour into marinating tray, zip top bag, or leave in prepping bowl. 

Add chicken and make sure it’s thoroughly coated. Let marinade at least 30 min.

Grill or bake when ready.
  

Asian style steak marinade

Not much to this dish, honestly. It woukd be easy to sub with any meat of choice. Similarly, you could swap out any spices you like. I served this with sauted veggies (cabbage, zucchini, bell pepper, broccoli, and carrots). You could marinade a whole steak or roast in this, just double the recipe if necessary. 

Have fun in the kitchen. It doesn’t bite ๐Ÿ™‚

Ingredients:

3/4 c balsamic vinegar

2 Tbsp coconut aminos (I was out, so I used gluten-free sou sauce)

2 tsp Flavorgod Garlic Lover’s seasoning

1 tsp each: paprika, chile flakes, sesame seeds, black or white pepper

1 whole green onion, minced or chopped

1/2 tsp garlic powder

5 stevia packets or about 2-3 Tbsp honey

2lbs meat of choice (I used flap meat and cut it into strips)

Combine all ingredients except meat in a large mixing bowl.

  
It will have a little tang. Adjust to your preferences. It does mellow down a little when cooked. 

Prep your meat as you wish
  

Add meat to marinade and make sure all your meat is covered or submerged
  

Depending on how you prepped your meat, you can grill it or cook it on a grill pan (that’s what I did).

Cook until meat is desired doneness and serve with your veggies of choice ๐Ÿ™‚

  

Refreshing Summer Salad

Do you have a 4th of July BBQ, picnic, or potluck tomorrow for which you have no idea what to make? Well you’re in luck. 

This salad is the opposite of boring. It has no lettuce, for one, and it had a ton of different textures. Another added bonus? You can make it tonight! ๐Ÿ™‚

Refreshing Summer Salad

Veggies:

1lb green beans, trimmed (super strict paleo people, try asparagus)

1 red onion, halved and thinly sliced

1 dry pint of grape/cherry/or baby heirloom tomatoes, halved

1 belgian endive, chiffonaded

1 bell pepper, sliced into strips

Dressing:

2 Tbsp. Dijon Mustard

2 Tbsp. Red Wine Vinegar

1 Tbsp. Olive Oil

1/4 tsp Flavorgod Garlic Lovers Seasoning (or 1/8 tsp granulated garlic and 1/8 tsp Italian Herbs/Seasoning)

Pinch of Sea Salt and Pepper

2tsp-1Tbsp honey

Set some salted water to boil as you prep your veggies.

Once the water has come to a boil, toss your trimmed green beans in there.

As soon as your green beans are bright green and al dente, pull them out and rinse under cold water or shock them in an ice bath. Let them drain/dry off fully. 

In a large bowl (could be your serving bowl if you want) combine and whisk together all dressing ingredients. 

Add all vegetables to that bowl and toss. Check/adjust seasonings to taste.

Keep in fridge or on ice until it’s time to eat ๐Ÿ™‚

  

Balsamic Brussel Sprouts

I will preface this recipe by saying that these brussel sprouts are peppery. Like very peppery. If that’s not your thing, start with 1 teaspoon of pepper. You can always add more, but once it’s been added, there’s little you can do. 

1 tbsp bacon fat (or cooking fat of choice)

2 lbs brussel sprouts, trimmed and halved

1 tbsp pepper

1 tsp sea salt (plus more to taste if necessary

1/2 tsp each granulated onion, granulated garlic

3 Tbsp balsamic vinegar

Prep your brussel sprouts.

  
Heat 1/2 the cooking fat in a pan (I accidently used it all at once, but you should split it. Do as I say, not as I did).

  
Add your prepped brussel sprouts and sprinkle with sea salt and pepper.

  
Allow to heat over low-medium heat for a few minutes. Do not disturb.
When the brussels at the bottom start to brown, stir them around and redistribute. Add the remaining cooking fat. 

  
Let sit for a few more minutes. 

Deglaze with balsamic vinegar and turn off heat. 

Let brussels sit for a minute, then check flavor and adjust seasonings to taste. 

Bison Meatballs

As a former vegetarian, I can honestly say I never thought I’d be a bison eater. It’s a game-changer. Tastes really good, less fat, and a higher protein content. It’s way more macronutrient friendly ๐Ÿ™‚
So these bison meatballs are a great base. Just swap out the parsley and seasonings with other ingredients to make these meatballs fit whatever side dishes you’re making. 

Asian meatballs? Add sesame oil, cilantro, and ginger instead. Try pineapple, chile flakes, and coconut aminos.

Mexican meatballs? Add cilantro, cumin, mint, oregano, and chile powder. 

Bison meatballs

2lbs ground bison

2 cloves garlic, minced

1 shallot, minced

1 whole bunch of parsley, minced

1 egg white

1 Tbsp ground black pepper

1 tsp paprika

1 tsp Italian seasonings

1 tsp sea salt

1 tsp Flavorgod Everything Seasoning
  
Combine all ingredients in a large mixing bowl. 

 
Form meatballs and place on a large pan. 

  Cook on medium heat (or finish them off in the oven). Flip the meatballs 1-2 times to cook evenly. 

Serve with veggies of your choice. We did asparagus, but mashed sweet potatoes or cauliflower would be great. 

  

Oh, hi! And paleo pancakes

Oops! Omg, it’s been a little while! So sorry, but we’ve been busy with, well, life.

Danny and I finally went on our honeymoon in Playa del Carmen, Mexico (about one hour south of Cancun). We stayed at the Occidental Grand Xcaret, and wow. It was an open, airy hotel in the middle of a jungle, basically. 

  
We stayed around the resort, mostly. The two excursions we decided to do were swimming with dolphins and a trip to Xel-Ha. The dolphins were obviously adorable and it was fun, but at $40/picture, I have no proof we did it. You’ll just have to take my word for it. 

Now, Xel-Ha. So. Much. Fun. It was an all-day eco-adventure park. We snorkeled, cliff dived (cliff dove?), and zip-lined. We added the scuba (totally worth it!). We got to lounge around in hammocks and sit in inner tubes in a giant lazy river. Plus, all meals, drinks, and snacks are included in the admission! I highly recommend Xel-Ha.

 
   

 

So now we’re back to reality ๐Ÿ˜ฆ

Anyway, I made pancakes today. Actual pancakes. They normally don’t pancake. They normally pan-scramble. 

So here (makes about 6 mini-pancakes):

1 banana (mine was about 125g)

1 large egg

2 egg whites

1 heaping Tablespoon of coconut flour

1/2 tsp vanilla extract

1/2 tsp ground cinnamon or pumpkin pie spice

*pinch* of sea salt

Cooking fat

Add all ingredients (except cooking fat) to blender and give it a whirl. If batter is too thin, add a tiny bit more coconut flour.

Preheat your griddle or pan with your cooking fat.

Pour batter directly onto grill from blender (less dishes/less mess) and form mini-pancakes. 

When you begin to see little bubbles, flip. 

Repeat as necessary.

Top with honey, maple syrup, fruit, or whatever you want!