Category Archives: Appetizer

Grilled Lemon Curry Shrimp Skewers

Get your grill ready because you’ll want to try these Grilled Lemon Curry Shrimp Skewers. They are easy to make, Whole30-friendly, and so so delicious!

Paleo Lemon Curry Shrimp Skewers

I’m so excited to share this recipe because I love it so much that I actually made it twice this week. Shrimp is one of those things I tend to forget about and then when I do remember to cook them, I can’t get over how delicious they are. Especially when paired with some delicious spices and flavors, it really can’t be beat.

This recipe started out with me just putting random ingredients together that I had in the kitchen to make the marinade. This is how some of my best recipes start sometimes. Nothing planned, just organically coming together from me experimenting with whatever available ingredients I have. It’s just the best feeling when it turns out as amazing as these Lemon Curry Shrimp Skewers.

Paleo Lemon Curry Shrimp SkewersPaleo Lemon Curry Shrimp Skewers

What is it about food on stick that makes them so much more tastier? These Lemon Curry Shrimp Skewers are the best cooked on the grill, but you can still enjoy them if you don’t have one. Just broil them for the same amount of time, or you can just pan fry them without putting them on skewers. Although, if you are like me, that’s definitely not as fun to eat!

Paleo Lemon Curry Shrimp SkewersPaleo Lemon Curry Shrimp Skewers

Grilled Lemon Curry Shrimp Skewers
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 lb peeled, deveined raw shrimp
  • Fresh basil or cilantro, for garnish
  • Metal or bamboo skewers
Marinade
  • 3 tbsp extra virgin olive oil
  • 2 tbsp green curry paste
  • Juice from 1 lemon, plus more for garnish
  • ½ tsp garlic powder
  • ¼ tsp ground coriander
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
Instructions
  1. Pat the shrimp dry with a paper towel and place in a plastic ziplock bag.
  2. In a bowl, whisk together all the ingredients for the marinade.
  3. Pour the marinade in the bag with the shrimp and toss to coat.
  4. Place the shrimp in the refrigerator and marinate for 30 minutes - 3 hours.
  5. If using bamboo skewers, soak in water 30 minutes before cooking.
  6. Heat the grill to high.
  7. Remove the shrimp from the marinade and thread on to the skewers.
  8. Grill for 2 minutes on each side, or until cooked through.
  9. Sprinkle with lemon juice and garnish with basil or cilantro before serving.
Notes
Don't have a grill? You can broil or pan fry these shrimp for the same amount of time!

Paleo Grilled Lemon Curry Shrimp Skewers (Whole30, Gluten Free)

Roasted Red Pepper Zucchini Hummus (Paleo, Vegan) [VIDEO]

This paleo and vegan roasted red pepper zucchini hummus is nut free and grain free, and it’s a delicious low-carb alternative to the chickpea version!

Roasted Red Pepper Zucchini Hummus paleo vegan

When I used to be a hummus lover (and boy, did I eat a TON of it), I used to always get the roasted red pepper flavor because it was so delicious. These days, I don’t eat much grains anymore, except for white rice occasionally, but I do get a hankering for a good hummus dip to go with my veggies and crackers now and then.

Recently, I’ve been seeing zucchini being used in such creative ways, like getting blended into smoothies and sauces to create a creamy texture. So I thought, why not try to make a hummus with it?

I was so surprised to find out how well this recipe turned out, especially after sweating out the zucchini to remove the moisture. I just love the versatility of this vegetable and I’m so happy I found a way to enjoy hummus without grains or nuts (which many paleo hummus is made of).

I’ve been eating this with almost everything (it was ESPECIALLY amazing on some grilled pork chops) and I just can’t get enough!

Roasted Red Pepper Zucchini Hummus paleo vegan

If you don’t love roasted red peppers, you can just do without it for a regular hummus or customize it any way you want! I’m planning to make an olive version next.

The video I posted above shows that I used 2 red bell peppers, but I’m adjusting the recipe to use one so you can taste the hummus part more than the bell peppers. I ended up doubling the other ingredients to blend again to even out the flavors, so excuse the minor detail error.

If you are avoiding grains and/or nuts, or if you are just looking for a great low carb dip recipe, try out this Roasted Red Pepper Zucchini Hummus and you’ll want to slather it on ALL the things!

Roasted Red Pepper Zucchini Hummus paleo veganRoasted Red Pepper Zucchini Hummus paleo vegan

Roasted Red Pepper Zucchini Hummus (Paleo, Vegan)
 
Prep time
Cook time
Total time
 
Ingredients
  • 1½ cups of peeled and cubed zucchini (about 1 large zucchini)
  • 1 red bell pepper, halved, seeded, and cored
  • Juice from ½ lemon
  • ¼ cup tahini
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 tsp sea salt
  • Optional: Fresh herbs, paprika, and/or olive oil, for garnish
Instructions
  1. Use ½ tsp of sea salt to salt the zucchini and toss. Let sit for 20 minutes in a colander, then pat dry with a paper towel.
  2. Heat the oven to broil.
  3. Place the bell pepper on a baking sheet with the skin side up. Broil them for 5-10 minutes until the skin is black and charred.
  4. Place the bell pepper in a bowl, and cover with a plate so it can steam for 5 minutes. Uncover, peel the skin, then cut into chunks.
  5. In a food processor, combine lemon juice and tahini and blend until creamy.
  6. Add zucchini, olive oil, garlic, and ½ tsp of sea salt. Blend.
  7. Finally, add the roasted red peppers and blend until creamy. Add more salt if needed.
  8. Transfer to a bowl and refrigerate for at least 30 minutes so the hummus can thicken.
  9. Garnish with herbs, paprika or more olive oil, and serve cold.

Roasted Red Pepper Zucchini Hummus (paleo vegan, Whole30)

30+ Allergen-Free Healthy Back-to-School Snacks

Check out over 30 healthy back-to-school recipes to make packing lunch a breeze. They are all free of common allergens, but still super delicious and kid-friendly!

30+ Allergen-Free Healthy Back-to-School Snacks

Happy August! That means it’s almost back-to-school time for anyone with kids. I don’t have kids myself, but I have received several requests for healthy kid-friendly snacks that can be easily portable in the lunch box.

So I asked for help from my fellow talented bloggers so I can put together this roundup of allergen-free and delicious recipes that even adults will love. Hope you enjoy these adorable treats and I hope it makes back-to-school time a bit easier and more fun for you and your little ones!

Allergen Free Back to School Snacks

Pumpkin Custard in a Jar by Eat Beautiful

Grain-Free Banana Chocolate Chip Mini Muffins by The Real Food Dietitians

Grain-Free Banana Nut Muffins by And Here We Are

Spiced Bacon Cashews by What Great Grandma Ate

Allergen Free Back to School Snacks

‘Cheese’ Pizza Kale Chips by The Real Food Dietitians

Paleo Apple Bacon Muffins by What Great Grandma Ate

Winter Squash “Fruit” Leather by Eat Beautiful

Low-Carb Cauliflower Hash Browns by Eat Drink Paleo

Allergen Free Back to School Snacks

Strawberry Men by I Heart Umami

Maple Apple-Cinnamon No-Bake Treats by Today in Dietzville

Honey Orange Fruit Snacks by Delicious Obsessions

Sweet Lime Plantain Chips by Plaid and Paleo

Paleo Pickle Deviled Eggs

Pickle Deviled Eggs by What Great Grandma Ate

Blueberry Pudding Cake by On Diet and Health

Dill Chicken Salad by Peace, Love and Low Carb

Paleo Banana Pecan Muffins by Pure and Simple Nourishment

Allergen Free Back to School Snacks

Coconut Honey Joys by Eat Drink Paleo

Tahini Molasses Cookies by And Here We Are

Paleo Pumpkin Hummus by What Great Grandma Ate

Tiger Nut Trail Mix by Today in Dietzville

Allergen Free Back to School Snacks

Mocha Almond Kind Bars by Plaid and Paleo

Caramelized Onion Bacon Dip by What Great Grandma Ate

Babaganoush by And Here We Are

Basic Gummies by Whole Daily Life
Allergen Free Back to School Snacks

Homemade Baked Veggie Chips by Delicious Obsessions

Apple Pie Spiced Apple Chips by Plaid and Paleo

Sweet Potato Croquettes With Ham Hock by Eat Drink Paleo

Roasted Honey Dijon Pecans by Pure and Simple Nourishment

Allergen Free Back to School Snacks

No-Bake Apricot Almond Coconut Energy Bars by The Real Food Dietitians

No-Jello Chocolate Pudding Cups by Today in Dietzville

Spiced Maple Rosemary Mixed Nuts by What Great Grandma Ate

Plantain Chips by Delicious Obsessions

30+ Allergen-Free Healthy Back-to-School Snacks (1)