Shrimp Watermelon Salad

*1 lb Shrimp
*1 Avacado
*1/3 Red Onion
*3-4 cups Watermelon
*2 tbsp Cilantro
*1 Lime
*Salt & Pepper to taste

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

IMG_5730Breakfast or dessert!

*1/3 cup Raw Cacao Nibs
*1 cup Coconut Milk
*1 frozen Banana
*1/2 Avocado
*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!

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