Bali Glow Grilled Shrimp

Bali Glow Grilled Shrimp

Ingredients

·         1 lb. large raw shrimp

Marinade

·         1/4 cup lemon juice

·         1/4 cup Worcestershire Sauce

·         2 Tablespoons of Epicure Bali Glow (Cane sugar, onion, sea salt, kaffir lime, garlic, lemongrass, chilies)

·         1 Tablespoon minced garlic

·         1/2 teaspoon black pepper

Preparation

1.       Remove the shells and devein the shrimp if not already done. Rinse the shrimp

2.       Mix the marinade ingredients together and pour into a sealable container with shrimp.

3.       Marinade in the fridge for 30 minutes.

4.       Start up the barbie- med heat grill

5.       You can either skewer the shrimp, or we placed ours on a bbq cooking tray.

6.       5 or 6 minutes per side on a medium hot grill cooking them until the become pink and cooked through. 

Y-Von's Paleo Approved Potato Soup

3 Large Sweet Potatoes Diced into cubes
1 med yellow onion
3 carrots, peeled and chopped
3 stalks celery, peeled and chopped
5 tsp jarred garlic, minced
1 1/2 containers of chicken stock or broth
2 Tbls of coconut or almond flour
1/2 c almond milk
Salt, pepper
optional garnishes: crumbled bacon, green onions

Add potatoes, onion,carrots, celery, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6-8 hours
Add the flour, almond milk and non dairy cheese(if you choose). If your soup is really thick add a bit more stock to the mix. If you have an immersion blender you can blend right in your slow cooker. I usually use my food processor. I blend 3/4 and then mix it back in with the rest.
Stir well, top with your choice of garnishes & enjoy!

Y-Von's Potato Soup

5lbs of potatoes ( I mix about 1-2 of sweet then the rest russet) Diced into 1" cube
1 med yellow onion
2 carrots, peeled and chopped
2 stalks celery, peeled and chopped
5 tsp jarred garlic, minced
2 containers of chicken stock or broth
8 oz cream cheese
8 oz Greek yogurt
Salt, pepper 
optional garnishes: crumbled bacon, shredded cheese, green onions

Add potatoes, onion,carrots, celery, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6-8 hours 
Add the cream cheese and Greek yogurt. If you have an immersion blender you can blend right in your slow cooker. I usually use my food processor. Mike likes his lumper so he mashed it all?! It depends on the consistency you want. I blend 3/4 and then mix it back in with the rest. 
Stir well, top with your choice of garnishes & enjoy!

Coconut Crusted Pork Chops

Ingredients:

3 - 4 pork chops 

2/3 cup Ground almond meal 

2/3 cup unsweetened coconut flakes

3 Tbls of Coconut Thai Spice  (Bulk Barn) 

Grind some black pepper

In a separate bowl 

One egg white 

1/4 cup of water 

Preheat oven to 400 degrees. Mix the egg/water mixture together in a separate bowl. Add all dry ingredients in together I use a large plate with sides so I can get the whole of the pork chop in there. Dredge the pork chop through the egg/water bowl then cover with the dry ingredient mixture. Place in a roasting pan uncovered and cook for 15-35 mins depending in the size of your chops

Use any style of fruity salsa as a topping. This time I chose to experiment with a cucumber salsa and yum! A definite winner!

Cucumber Salsa Recipe is from All-Recipes

http://allrecipes.com/recipe/cool-cucumber-salsa/