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Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw

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Ingredients

  • 8-12 soft corn tortillas (see notes)
  • 1 pound shrimp (fresh or frozen/thawed)
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cayenne pepper
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 TBSP avocado oilv*
  • 1/4 cup homemade or store-bought ranch dressing**
  • 1 TBSP Sriracha Chili Sauce
  • 1 heaping cup finely shredded/chopped cabbage***
  • 1 jalapeño pepper
  • 1-2 TBSP apple cider vinegar
  • 1 TBSP honey
  • 1 lime
  • 1/8 tsp salt
  • fresh chopped cilantro, to taste

Instructions

  1. Clean and peel shrimp, defrosting if needed. Lately we’ve been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you’d like!
  2. Set prepped shrimp in the fridge, covered while you make your slaw and sauce.
  3. For the Sriracha Ranch, simply whisk together both ingredients. For a spicier sauce, add extra Sriracha to taste.
  4. For the Cilantro Lime Slaw, remove the stem/seeds/ribs from the jalapeño, cut into strips and mince. Combine with cabbage, apple cider vinegar, honey, salt, and pepper. Cut your lime in half and add juice of half the lime into your slaw. Toss together and add as much cilantro as your heart desires! Slice the remaining half into wedges for your tacos. Adjust honey to taste and set aside to marinate while you cook the shrimp.
  5. Pat shrimp dry and season with paprika, cayenne, garlic, salt, and pepper. Mix well to coat both sides.
  6. Heat a large pan or skillet to medium-high heat with 1 TBSP of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
  7. Place your shrimp on a clean cutting board and chop into smaller pieces, much like you were coarsely chopping an onion. This extra step helps prevent the shrimp from dive-bombing out of your taco and onto your plate/lap/floor and makes them way easier to eat!
  8. Line your corn tortillas with shrimp and top with a hearty drizzle of sauce. Double up on corn tortillas if desired to prevent breakage (see notes)
  9. Top with slaw, serve with lime wedges, and dig in!

View the full recipe here!

 

Farro Arugula Strawberry Chicken Salad

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Ingredients
  • ½ cup farro (uncooked)
  • 1½ cup of water
  • 1 whole rotisserie chicken, white meat removed and roughly chopped
  • 6 cups arugula
  • 1 cup strawberries, quartered
  • 3 oz. goat cheese, crumbled
  • ⅓ cup sliced almonds
  • ¼ cup red onion slices
Balsamic Vinaigrette:
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon ground mustard
  • 1 tablespoon honey
  • ½ teaspoon dry basil
  • salt & pepper to taste
Instructions
  1. Add farro and water to a medium size pot. Cover. Bring to a boil. Reduce heat and let simmer for 30 minutes. When the farro is done, drain and remaining water. Set farro aside.
  2. In a small bowl, add balsamic vinegar, olive oil, ground mustard, honey, dry basil, salt, and pepper. Whisk until combined or when the vinegar and oil no longer separate.
  3. To a large salad bowl add arugula, cooked farro, rotisserie chicken, strawberries, goat cheese, red onion, and almonds. Drizzle with dressing, lightly toss to coat everything with dressing.

View the full recipe here!

Thai Chicken Noodle Soup

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Ingredients
  • 1.5 lbs. boneless skinless chicken breast, cooked and shredded
  • 1 tablespoon coconut oil
  • 1 cup red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons red curry paste
  • 6 cups chicken broth
  • 2 carrots, sliced
  • ½ cup halved snow peas
  • 1 red pepper, julienned
  • 8 oz. brown rice noodles
  • 14 oz. coconut milk (in a can)
  • 2 tablespoons of fresh lime juice
  • ⅓ cup fresh cilantro diced
  • Optional: top with sliced avocado and sliced green onions
Instructions
  1. Heat a large dutch oven or soup pot to medium high heat.
  2. Add in coconut oil. Once melted add red onions, saute until translucent, about 3-4 minutes. Next add in the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time.
  3. Add in the red curry paste, stir the paste into the aromatics (onion, garlic and ginger) until it thickens, about 2-3 minutes.
  4. Next, add in the chicken broth. Bring to a boil and reduce to simmer. Add in the shredded chicken.
  5. In the meantime bring a medium pot filled with water to a boil. Add brown rice noodles to the pot and cook for 4 minutes. (or whatever your directions say) Remove from pot, drain water and cool the noodles with cold water to stop the cooking process.
  6. Add noodles, carrots, red pepper and snow peas to the chicken broth pot.
  7. Scoop about a cup of the broth out of the pot and add it to a blender or food processor, along with a can of coconut milk. Blend until the mixture looks creamy and the broth and milk no longer separate.
  8. Add the coconut milk mixture back to the soup pot. Stir and simmer for 5 minutes.
  9. Right before you’re about to serve it. Finish the soup with fresh lime juice and fresh cilantro. Stir and serve!
  10. Optional: top with sliced avocado and sliced green onions

View the full recipe here!

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