Shrimp Watermelon Salad
Gluten free, Nut free, Dairy free
*Peel and cut off tails of shrimp. Cook in boiling water for 2-3 minutes. Drain, put on ice and store in the refrigerator
*Cube watermelon and avocado
*Chop onion and cilantro
*Take shrimp off ice and combine with the other ingredients in a bowl. Squeeze lime juice in the bowl and add salt and pepper to taste.
Chocolate Mint Smoothie
*1/3 cup Raw Cacao Nibs
*1 cup Coconut Milk
*1 frozen Banana
*2 Dates, or 1.5 tbsp of Honey or Agave sweetener
*1 cup Kale (leaves and stems)
*1 hand full of fresh Mint Leaves
Gluten Free, Dairy Free, Vegan, Raw, Nut free
*Put ingredients in a blender. Blend till smooth. Top with raw coca nibs and mint leaves
Pesto Spaghetti Squash
*1 Spaghetti Squash
*1 LARGE handful of fresh Basil
*1 handful of Spinach
*1/2-1 cup of grated Parmesan Cheese
*1/3 cup pine nuts (optional)
*2 tbsp Extra Virgin Olive Oil
*Sea Salt & fresh ground Pepper to taste
Gluten Free, Vegetarian, Nut free (optional without pine nuts)
Cut squash in half length wise, rub with olive oil. Place face up on a baking sheet. Cook in oven on 350-375 for about 30 minutes or until golden brown and tender.
In a blender or food processor, add basil, spinach and cheese (leave out 2-3 tbsp of cheese for topping), salt/pepper, pine nuts and LAST add the olive oil. Pulse all for about 3-5 seconds. You want it to be blended well but still grainy.
When squash is done, run a fork over the top to pull out the meat. Either put your "spaghetti" on a plate or leave it in the squash shell. Mix in pesto or simply top the squash with the pesto. Sprinkle on left over cheese. Enjoy!