Everyday Paleo (23 page)

1.
In a food processor, blend the egg, vinegar, mustard, cayenne pepper, and sea salt for five seconds.

2.
Continue blending and slowly add the extra-virgin olive oil. Once the olive oil is added, continue blending while you again count to five, turn off the blender or food processor, and the mayo is ready.

3.
Cut avocados in half lengthwise and remove the stone—leave the peel on.

4.
In a large bowl, mix together the tuna, celery, onions, and spices. Add the homemade mayo mixture to the tuna, mix well, scoop onto halved avocados, and top with tomatoes.

Curried Veggie Hash

The first time I made this hash, I tried to make them into little veggie cakes. To make a long cooking story short, they fell apart and turned into hash, which was really so much easier to begin with and extremely tasty. I love this hash after a workout with whatever leftover protein I have in the fridge, but my favorite way to eat it is with a couple of poached eggs on top.

Prep Time: 15 minutes

Cook Time: 10–12 minutes

Serves:
4–5

• 2 sweet potatoes
  
• 2 zucchini squash
  
• 2 shallots
  
• 2 eggs
  
• ½ teaspoon sea salt (optional)
  
• 1 tablespoon curry powder
  
• ½ tablespoon cinnamon
  
• 5 tablespoons coconut oil
  

1.
Peel the sweet potatoes and rinse.

2.
Using a food processor or a cheese grater, shred the sweet potatoes and the zucchinis.

3.
Finely dice the shallots.

4.
In a large mixing bowl, combine the shredded potatoes, zucchini, shallots, eggs, and spices.

5.
In a large skillet, heat the coconut oil over medium, add the hash, and cook, stirring frequently, until the potatoes are soft and start to crisp up.

6.
Serve immediately. This is a great post-workout snack!

Baked Curry Cauliflower

Curry is delicious, and curry and cauliflower are an excellent choice to pair together. Another way to marry these flavors is to steam the cauliflower, mash it, and add the same ingredients that go into this baked curry cauliflower. The mashed version is also amazing. Try serving this curried cauliflower with my “Breaded Baked Chicken” and watch your kiddos eat this stuff like popcorn! (You will too!)

Prep Time: 5 minutes

Cook Time: 40–45 minutes

Serves: 4

• 4 cups cauliflower florets
  
• 3 tablespoons coconut oil
  
• 1 tablespoon curry powder
  
• 1 teaspoon garlic powder
  
• ¼ teaspoon turmeric
  
• Sea salt to taste (optional)
  

1.
Preheat oven to 350°F.

2.
In a medium-sized mixing bowl toss the cauliflower with the coconut oil until all the florets are coated in the oil.

3.
Sprinkle all of the spices over the cauliflower and stir again until all florets are evenly coated.

4.
Spread the cauliflower evenly into a glass baking dish and bake for 40–45 minutes, stirring half way through the cooking time.

Ginger Shrimp Salad

I was in the mood for something fresh and different when I made this salad, and that’s exactly what I got! The creamy avocado and the bite from the arugula bring this dish together in a way that leaves you wanting more.

Prep Time: 15 minutes

Serves: 3–4

• 1 pound medium shrimp (tails removed, cooked, and deveined)
  
• Juice from 1 lemon
  
• 1 teaspoon fresh ginger, grated
  
• 2 garlic cloves, minced
  
• 3 green onions, diced
  
• 1 teaspoon red pepper flakes
  
• Pinch of sea salt
  
• Black pepper to taste
  
• 4 cups arugula
  
• 1 avocado, sliced
  
• Extra-virgin olive oil to taste