Roasted Shrimp and Broccoli Sheet Pan Supper

This gluten-free roasted shrimp and broccoli sheet pan supper is a quick and flavorful weeknight meal. The shrimp and broccoli are seasoned with garlic, paprika, and lemon, then roasted together on a sheet pan for easy cleanup and maximum flavor.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 cups broccoli florets
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, sliced for garnish
• Fresh parsley, chopped, for garnish

Instructions:

Preheat the oven to 400F 200C

In a large bowl, toss shrimp and broccoli with olive oil, minced garlic, paprika, salt, and black pepper until evenly coated

Spread the shrimp and broccoli mixture onto a baking sheet in a single layer

Roast in the preheated oven for 12-15 minutes, or until the shrimp are pink and cooked through, and the broccoli is tender and slightly charred

Garnish with lemon slices and chopped parsley before serving

Layered Mexican Bean Dip

This layered Mexican bean dip is a tasty appetizer that everyone loves. It has a creamy texture and bright flavors. Great for parties or getting together on game day

Ingredients:

• 1 can refried beans
• 1 cup sour cream
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1 cup chopped tomatoes
• 1/2 cup chopped green onions
• 1/4 cup sliced black olives
• 1/4 cup chopped cilantro
• 1 avocado, diced
• 1 lime, juiced
• Salt and pepper to taste

Instructions:

In a serving dish, spread the refried beans as the bottom layer

Spread the sour cream over the refried beans layer

Pour the salsa evenly over the sour cream layer

Sprinkle the shredded cheddar cheese on top of the salsa layer

Layer the chopped tomatoes, green onions, black olives, and cilantro over the cheese

In a small bowl, mix the diced avocado with lime juice, salt, and pepper

Spread this mixture over the top of the dip

Chill the dip in the refrigerator for at least 30 minutes before serving

Grilled Ham & Cheese with Pears

Adding sweet and juicy pear slices to the classic grilled ham and cheese sandwich gives it a great new taste.

Ingredients:

• 4 slices of bread
• 8 slices of ham
• 4 slices of cheese cheddar or Swiss
• 1 ripe pear, thinly sliced
• Butter for spreading

Instructions:

Preheat a skillet or griddle over medium heat

Butter one side of each slice of bread

On the unbuttered side of two bread slices, layer 2 slices of ham, 1 slice of cheese, and thinly sliced pears

Top with the remaining bread slices, buttered side facing outwards

Place sandwiches on the skillet or griddle and cook until golden brown on both sides and cheese is melted, about 3-4 minutes per side

Remove from heat, slice diagonally, and serve hot

Paleo Raspberry Chia Seed Jam

This Paleo Raspberry Chia Seed Jam is a delicious and healthy alternative to store-bought jams. Its sweetened with natural honey or maple syrup and thickened with nutrient-rich chia seeds, making it perfect for those following a paleo diet.

Ingredients:

• 2 cups fresh raspberries
• 2 tablespoons chia seeds
• 1 tablespoon honey or maple syrup for strict paleo
• 1/2 teaspoon lemon juice
• A pinch of salt

Instructions:

Wash the fresh raspberries thoroughly and place them in a saucepan

Use a fork or potato masher to gently mash the raspberries in the saucepan, leaving some chunks for texture

Stir in the chia seeds, honey or maple syrup, lemon juice, and a pinch of salt

Cook the mixture over low heat, stirring frequently, for about 10-15 minutes or until it thickens to your desired consistency

Remove the saucepan from heat and let the jam cool for a few minutes

Transfer the jam into a glass jar or container with a lid and allow it to cool completely

Once cooled, refrigerate the jam for at least 2 hours or overnight to let it set

Enjoy your homemade Paleo Raspberry Chia Seed Jam as a spread on paleo-friendly bread, pancakes, or as a topping for yogurt or desserts

Luscious Lemon Cupcakes - Paleo

These are delicious paleo cupcakes that are loaded with lemon flavor. They are tart and moist, making them ideal for anyone on a paleo diet.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup honey
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

Instructions:

Preheat your oven to 350F 175C and line a cupcake tin with paper liners

In a mixing bowl, combine almond flour, coconut flour, baking soda, and sea salt

In another bowl, whisk together honey, eggs, melted coconut oil, lemon juice, and lemon zest until well combined

Slowly add the wet ingredients to the dry ingredients, stirring until a smooth batter forms

Divide the batter evenly among the cupcake liners

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean

Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, you can optionally frost the cupcakes with a paleo-friendly frosting of your choice

Enjoy these luscious lemon cupcakes as a delicious paleo treat

Caprese Pasta Salad

Caprese Pasta Salad is a delightful dish that brings together the flavors of a classic Caprese salad with the heartiness of pasta. Its perfect for any time of the year, not just the hot summer months. With its vibrant colors and fresh ingredients, its sure to be a crowd-pleaser at any gathering.

Ingredients:

• 1 lb pasta
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• 1/4 cup fresh basil leaves, torn
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

Let it cool down after draining

Toss the cooked pasta, cherry tomatoes, mozzarella balls, and torn basil leaves together in a large bowl

Mix the olive oil, balsamic vinegar, salt, and pepper in a small bowl with a whisk

Add the dressing to the pasta salad and gently toss everything together

Serve right away or put in the fridge until youre ready to serve

Vegan Korean Teriyaki Sauce

A delicious vegan alternative to traditional Korean teriyaki sauce, perfect for adding flavor to your plant-based Korean dishes.

Ingredients:

• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions:

Soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil should all be put together in a small saucepan

Over medium-low heat, stir the mixture a few times to make it simmer

Mix water and cornstarch in a small bowl until the mixture is smooth

This will make a slurry

Pour the slurry into the saucepan slowly while stirring all the time

Keep stirring until the sauce gets thick

Take it off the heat and let it cool down

Put it on your favorite vegan Korean dishes or use it as a sauce