Elote Shrimp Stuffed Roasted Pablano

Saturday night dinner with my sister this past weekend turned into Sunday Brunch!  We had too much fun celebrating our weekend together that we didn't stop talking and having a good time long enough to fix our dinner!  However we got up, made some Chicory Coffee and whipped up these stuffed pablano's for brunch and they were killer! 

I've taken the unforgettable tastes of Mexican Street Corn on the Cob (Elote) and combined it with sauteed shrimp and stuffed it in a roasted pablano pepper.  Perfect for brunch, dinner appetizer or as a meal with fresh green salad.

Elote Shrimp Stuffed Roasted Pablano Pepper

Yields 2 Pablanos

3 Ears Corn, Kernels Cut off

1 lb 21/25 ct Shrimp, Peeled & Devined

1 Jalapeno Pepper, Fresh Diced Fine (seeds removed)

1/4 Cup Onion, Chopped 

1/4 Cup Fresh Cilantro, Chopped

1 Tablespoon Mayonnaise or Veganise

1 Lime, Juiced

1 Tablespoon Seasoning Mix (I use my Summer Salt Seasoning - I'll post tomorrow)

1/4 Cup Parmesan Cheese, Shredded (Good quality)

 2 Tbsp Coconut Oil, Divided
2 Pablano Peppers

In a large bowl, cut off corn kernels off the cob, add diced jalapenos and onion.

In a medium cast iron skillet, add 1 tbsp coconut oil and saute corn, jalapeno and onion until softened.  Remove from heat and set aside.

In same skillet, add the other tbsp of coconut oil and cook shrimp until pink and season with your favorite seasoning mix.  I use the Summer Salt recipe if make with Himalayan Pink Sea Salt.  (I'll post tomorrow...running late today.)

Remove shrimp from heat to cool a bit.  Then dice into large chunks.

In bowl with corn add mayonnaise, lime juice and Parmesan cheese.  Mix together and then add fresh cilantro.  Mix in shrimp and set aside.

Roast Pablanos by rubbing with coconut oil and broiling in oven on all sides until black.  Remove from oven and place in a plastic bag and let it rest in the bag for about 10 minutes.  Then peel the black skin off the pablanos.  Do not rinse or it will take the smokey flavor away.

Slice the pablano on one side from the top to the point, gently and remove the seeds.  

Stuff pablanos with filling and bake in 350 degree oven for 10 minutes until filling is heated through.

Here's to you my Soul Sister!

Stormy

Candied Coconut Lime Pumpkin Seeds

Mix these little suckers up and keep around for a snack or throw in a salad!  Crunchy, Sweet and Salty!  My favorite combinations.  I love texture combined with a flavor punch.  Yum!

Candied Coconut Lime Pumpkin Seeds

1/2 Cup Coconut Flakes (unsweetened)

1/2 Cup Pure Maple Syrup

1 1/2 Cups Raw Pumpkin Seeds

1 Lime - Juiced & Zested

Preheat your oven to 300 degrees.

In a medium pan over medium high heat.  Add Maple Syrup, Lime Zest and Lime Juice.  Let it boil for about 3-4 minutes.

Mix in the Pumpkin Seeds then spread on a parchment lined baking sheet pan.  Spread it out evenly.

Bake for approximately 6 minutes until pumpkin seeds are lightly browned. 

In a processor, grind the coconut into small pieces and then toss pumpkin seeds in coconut when it comes out of the oven.

Store in an airtight container.

Missing the Beach!

I miss waking up in this beautiful beach house to the sounds of waves crashing close to the shore.  Laughing and cooking - enjoying a nice cocktail.

The beach, who doesn't love the beach?  Yesterday was the hottest it's been this summer in Dallas 108 degrees!  It's enough to make you wanna cry for a real vacation.

So if you can't go, then at least try to recreate some good food to make you feel like you went on a mini mind trip!

Have your own Luscious Lobster and Crab Claw Boil in your own backyard.  Grab a big pot, go to your favorite fish monger and purchase the best quality Lobster and Crab Claws you can find.  Lots of bright Lemons, Old Bay Seasoning, Coconut Oil, fresh Cilantro or Basil, Lemongrass and Garlic.

In your big pot, add water and sliced lemons with old bay seasoning.  Then add your lobster tails and crab claws.  Bring to a low simmer and cook until the your shell fish are bright red.  It should take about 30-45 minutes on a low simmer.  You don't want to cook these too fast.  Remember, you want them luscious not rubbery.

In a small pan over a low heat, melt 1 cup of coconut oil, add chopped fresh garlic, chopped lemongrass and wait until you smell the wonder of that mixture.  Then transfer to a bowl just prior to serving. 

Remove the shellfish from the pot and put on a large platter.  Grab a lot of paper towels and something to crack the shellfish with to reveal that luscious meat.  Put something on the table to protect it because you will make a mess, guaranteed.

Add the fresh herbs to your coconut oil mixture and season with Himalayan Pink Sea Salt and fresh Cracked Black Pepper.    Crack and dip!

Dig in...

Zero Guilt - Blueberry Peach Pecan Mini Breakfast Crumble

Zero Sugar - CHECK, Zero Dairy - CHECK, Zero Wheat/Gluten CHECK, Great Flavor CHECK CHECK!

I love cobblers and pies and I don't want to ever deprive myself of enjoying them from time to time, however I have discovered there are other ways to make these without using, sugar, flour and butter.  Yes, you heard me correctly.  This mini breakfast crumble is so healthy you can have this crumble for breakfast!

Fresh Peaches and Blueberries are a great combination together and adding a nice crunchy topping makes it decadent.  I've switched a few ingredients with Almond Flour, Coconut Butter and Coconut Sugar.  The result is worthy of trying.

Blueberry Peach Pecan Mini Breakfast Crumble

Yields 1 Mini

1/4 Cup Fresh Blueberries

1/4 Cup Fresh Peach

2 tsp Coconut Palm Sugar

Dash Cinnamon

Pinch of Himalayan Pink Sea Salt

Topping

1 Tablespoon Coconut Sugar

1 Tablespoon Coconut Butter

2 Tablespoons Almond Flour

2 Tablespoons GF Old Fashioned Oats (I use Bob's Red Mill)

Pinch of Himalayan Pink Sea Salt

Dash Cinnamon

2 Tablespoons Pecans, Chopped

In small bowl mix fruit with 2 tsp Coconut Sugar, Dash of Cinnamon and a pinch of Himalayan Pink Sea Salt.

Place fruit mixture in a ramekin approximately 5" wide.

Make Topping

Mix together 1 Tbsp Coconut Sugar with softened Coconut Butter, Almond Flour and mix together gently to make a crumble.  Add in the Old Fashioned Oats, dash of Cinnamon and pinch of Himalayan Pink Sea Salt.

(Leave pecans out until last 10 minutes of cooking).

Add crumble over the top of the fruit and bake at 375 degrees for 20 minutes.  The last 10 minutes of cooking add the pecans on top.  This will keep the pecans from getting to brown.  

Allow to cool down prior to serving.

Coconut Butter is made with the meat of the coconut.  It is a whole food not just an oil.  It melts in your mouth and give a full coconut flavor.  Providing whole food nutrition such as oil, dietary fiber, protein, vitamins & minerals.

Coconut Sugar is unrefined produced from the flower buds of the coconut tree.  A granulated Coconut Nectar. It is grown sustainably and is a all-natural alternative to processed sugar and artificial sweeteners.  It can be replaced 1:1 or Sugar.  It has a caramelized maple flavor and can be a replacement for brown sugar in recipes.  I love it in hot cereals over fruit or in my coffee or tea.

Benefits of Coconut Oil & Butter:

• Contains medium chain fatty acids which the body burns as fuel rather than storing as fat.
• Supports the immune system – Coconut Oil is 50% lauric acid which is a great antiviral and antibacterial property.
• Assists with lowering heart disease – studies show that people who consume coconuts on a regular basis have a lower incidence of heart disease and are slimmer.
• Raises HDL, the good cholesterol, which contributes to overall heart health.
• Improves blood sugar and insulin control
• Improves skin and hair

Now go pour yourself a glass of cold Almond Milk and eat your crumble for Breakfast! 

Stormy

Broccoli Crunch

Fast dinners that satisfy with little prep require a quick chop and mix.  Tonight was one of those nights.  With lots of broccoli to use up and I wanted something with some crunch, I decided to make a quick broccoli salad.

Traditional broccoli salads usually are made with raw broccoli and lots of mayo and bacon.  I like my broccoli to be bright green and some of the rawness taken out so I steamed it for just a minute to get it bright green then I took it out of the steamer and rinsed it with cold water.  You could blanch it if you want, but I didn't want to wait for a full pot of water to boil, so I steamed it.  I believe it makes it a prettier salad.

This salad keeps well for a few days in the fridge so make up a big batch and pull it out to have a quick snack, lunch or with dinner as a side.

Broccoli Crunch

1 lb Broccoli

1/4 Cup Red Onion, Sliced

1/4 Cup Parmesan Cheese, Shredded

1/4 Cup Cilantro, Chopped

Sunflower Seeds or Nuts (Optional)

Dressing

2 Tbsp Mayo or Veganise

1 Garlic Clove, Minced

2 Tbsp Red Wine Vinegar

1 tsp Truvia

1 Tbsp Extra Virgin Olive Oil

Himalayan Pink Sea Salt (to taste)

Black Pepper (to Taste)

Cut broccoli into florets.  Steam in steam basket just until they turn bright green, then remove and cool down.

Prepare dressing and toss with broccoli and remaining ingredients.

There are many nutritional benefits of broccoli. Broccoli is nutrient dense and it's low in calories, one cup is only 45 calories. Broccoli contains Vitamins C, K, A, B6, B2, E, B1, B3, B5, Folate, Manganese, Fiber, Tryptohphan, Potassium, Phosphorus, Magnesium, Protein, Omega 3 fatty acids, Iron, Calcium, and Zinc.

Broccoli is high in fiber, which helps maintain a healthy gastrointestinal (GI) tract. It also helps in the reduction of cholesterol levels in the blood a great addition to broccoli nutrition.

So chop it up...and eat your Broccoli!

Stormy

Open the Door to Wellness...

Today is the day to explore the world of healing...

Come join me for some tea

Click Here to Enter

Cherry Ginger Nut Baked Apples

Everyone knows that having an apple a day keeps the doctor away but did you know that if you ate one each day it can lower your serum cholesterol levels by 8-11%? Apples are rich in fiber and flavonoids which help decrease heart disease. Pecans are cholesterol free, nutrient dense and are packed with antioxidants. 

These baked apples are great for breakfast or as side with a spinach salad tossed with a warm cider dressing.

Cherry Ginger Nut Stuffed Apples

2 Gala Apples

1/2 Cup Pecans, Chopped

1/4 Cup Dried Cherries

3 Tablespoons Coconut Sugar

2 Tablespoons Crystallized Ginger, Chopped

1 Teaspoon Cinnamon, Ground

1/8 Teaspoon Cloves, Ground

Dash Himalayan Pink Sea Salt

2 Tablespoons Coconut Oil (add this just before baking)

Using a knife or spoon to hollow out the apples leaving approximately 1/2 inch apple in the bottom to keep filling from coming out.

Mix together pecans, dried cherries, coconut sugar, crystallized ginger, cinnamon, cloves and sea salt. Fill apples with nut mixture.

At this point you can put in an airtight container and wrap with plastic wrap to keep for a couple of days. 

Put apples in a baking dish and add 1 tablespoon of coconut oil on top.

Bake in 350 degree oven for 40 minutes. 

These only take a few minutes to prep and are really great alternative to morning cereal, eggs or pancakes.

Have a delicious day...

Stormy