Shrimp Cakelets

1 lb- shrimp, shelled and de-veined
1 stalk- celery, sliced
1/2 cup- parsley, chopped
3 cloves- garlic, chopped
3/4 cup- almond meal
3- egg whites
zest of 1 lemon

In a blender or food processor, blend celery, garlic and parsley until will mixed.

Add shrimp and pulse until the shrimp is mostly chopped.

Add almond meal and pulse several times.

Add egg whites and mix until blended.

Form mixture into small balls, 1-1 1/2 inches in diameter.

Heat a skillet and coat with olive oil.

Place balls in skillet and flatten with a spatula.

Cook covered for 4-5 minutes on each side, or until cooked through.

Serve with sea salt, lemon and dipping sauces.

Grilled Peach Salsa

4- large peaches, halved and pitted
1/4cup- vidalia onion, diced
1- small jalapeno pepper, seeded and diced
1/4cup- fresh cilantro, chopped
2tbsp- fresh mint, chopped
1- Lime, juice and zest
Sea salt

Grill peaches for 10 minutes, 5 on each side.

Blend all items in blender until smooth.

Chill and serve with tortilla chips, chicken, pork, shrimp or tofu.

Tomatillo Salsa

Ever since I moved in with the Trainer and his family, I've been seeing Latin fruits and veggies in the local supermarkets. I've become intrigued by tomatilloes in particular. These fruits that look like green tomatoes with husks.

I can only be curious for so long. After doing a little research I finally decided to make something with them. Never having had a tomatillo before I didn't know what to expect, but it turned out well. I recommend tasting a tomatillo before making a whole recipe with them.

Tomatillo Salsa

1 lb- tomatillo, diced
1- medium sized green apple, diced
2- stalks celery, diced
2 tbsp- basil, chopped
2 tbsp-mint, chopped

Clean and chop all the vegetables and puree them in the blender.

Pretty simple, eh? This could be served chilled as a soup or room temperature as a salsa or dipping sauce with shrimp or chicken.

Baked Granola Bar

Baked Granola Bar

1 cup- pumpkin seeds
1 cup- dried cherries
1 cup- dried blueberries
2 cup- quinoa flakes
2 cup- Mesa Sunrise or other cereal
1/4 cup- flax meal
1/2 cup- peanut butter, or other nut butter
1/2 cup- agave syrup or honey
1 tsp- vanilla
10 tbsp- NutriBiotic protein powder
Cinnamon
Sea Salt
2- egg whites

Preheat oven to 250 F and line a baking pan with wax paper

In a microwave safe bowl, or pan on the stove, heat the agave, peanut butter and vanilla, stirring until well mixed.

In a separate bowl, mix the dry ingredients well.

Add the peanut butter mixture and egg whites, stirring until everything is well distributed.

Press into prepared pan.

Bake for about 30 min.

*Note: These were dry and fell apart easily, probably because I used to much protein powder.

Raw Granola Bar

Raw Granola Bar

1/2 cup- pumpkin seeds
1/2 cup- sunflower seeds
1 cup- dried cherries or raisins
2 cup- quinoa flakes
2 cup- Mesa Sunrise or other GF cereal
1/4 cup- flax meal
1/2 cup- peanut butter (or other nut butter)
3/4 cup- agave syrup or honey
1 tsp- vanilla extract (GF)
Cinnamon
Sea Salt
6 tbsp- NutriBiotic protein powder (optional)

In a small microwave safe bowl, or on the stove, heat the nut butter, agave and vanilla and stir until well mixed.

In a separate bowl mix all the dry ingredients well.

Pour agave nut butter mixture over the dry ingredients and stir until everything is well coated.

line a baking sheet or cake pan with wax paper. Press the granola mixtures into the pan using a wet spatula or a second sheet of wax paper on top. Place pan in freezer for several hours or over night.

Cut granola bars and keep refrigerated.

*Note: This batch came out a bit too moist. They were great straight from the freezer or fridge, but lacked structural integrity when they warmed up, they could probably work just as well with much less agave

Basic Tortilla

3-egg whites
1-tbsp flax meal (Blood Type O) or nut meal (SCD)
1-dash GF SCD vanilla extract
1/4-cup filling of your choice

•In a bowl whisk egg whites (or whole eggs if you wish), flax, vanilla and sea salt until frothy

•Heat and oil a skillet.

•Pour eggs into skillet and swirl around so the eggs are evenly distributed.

•When the eggs are cooked through spread desired filling along one edge.

•With a metal spatula or two spoons carefully roll the tortilla from one edge.

This tortilla base could alternately be used with any type of filling, sweet or savory. I'm thinking burrito, dosa, anything you can imagine.

Spicy Sweet Potato Rounds

I have to give credit The Good Eatah for planting the seeds of this side dish

1 sweet potato or yam, sliced as thinly as possible
Fresh ground pepper
Sea salt
Light oil for frying





•Arrange sweet potato on a plate or tray and season both sides of slices with salt and pepper.

•Let stand for10-15 minutes

•Oil and heat a skillet until very hot

•Fry sweet potato slices until they are cooked through

•Remove to a paper towel to stand.