Paleo Bacon Wrapped Shrimp With Garlic Oil Recipe

The post may contain affiliate links.

Over the past couple of months I have slowly been switching our family to a more Paleo way of eating. When I discovered that not only I have problems with wheat and gluten, but my six year old did as well I knew we had to do something.  I didn't want to completely go cold turkey with him and over the course of two months we have made awesome changes.  My once picky eater has ventured into all types of foods that I have prepared and that makes for one happy mom.  

Before we started this transition all he would ever want to eat was carbs and dairy.  Now he will have one slice of Paleo friendly bread a day and eats tons of fresh veggies, baked veggies, meats, fruits, nuts and I still give him dairy if he asks.  To my surprise, he rarely even asks for that anymore.  His view towards food has changed so much.  We have also seen changes in his sleep patterns, personality and tons more.  

With all that being said, I have to share with you an AMAZING recipe from emeals.com.  I have personally tried this and loved it! I should say the entire family loved it and it's a meal that is going into rotation! 

Bacon Wrapped Shrimp With Garlic Oil

Ice Cream For Breakfast? #shakeology

My two and a half year old is obsessed with Tropical Strawberry Shakeology and always starts his day out with a shake mixed with unsweetened vanilla almond milk, 1 cup of blueberries and a scoop of Shakeology.  He gets the nutrition his little body needs and it isn't junk foods or full of unhealthy fats.

This morning we opted to try something different for his breakfast.  He had "ice cream".  Well really it was Shakeology but it tastes like a ice cream. The picture isn't beautiful but my blender decided to fight with me this morning :) .  We sometimes have disagreements and today was one of those days.

Here is the recipe:

Shakeology "Ice Cream"

1 large frozen banana

1/2 cup frozen strawberries

6 TBLS almond milk

1 scoop Tropical or Choc.Vegan Shakeology  (this can also be used with regular Shakeology as well)

 

Blend and serve immediately

ENJOY!

Stuffed Bell Peppers

Today makes two weeks of cleaning up my diet and this evening I decided to make Stuffed Bell Peppers.  It's a little different than the kind that I grew up on but tastes just as amazing. This recipe is versatile and you could even toss in extra lean ground chicken  as well.

Shakeology Balls make a great snack!!

I wouldn't say that I have a sweet tooth but goodness there are times when I want just a little something sweet.  It isn't bad to treat yourself on occasion with a sweet treat but I'm on a mission and I really want to achieve part of my goal by the summer months, so sweet treats can set me back just a tad.

This weekend I finally decided to give Chalene Johnson's recipe for Shakeology Balls a try!  They are like the no-bake cookies that I'm sure everyone has heard of.   I not only wanted to try these for me but for my kids as well.  Every time I set down to try to drink Shakeology my two year old runs over and drinks the entire glass which leaves me slurping to try to get what I can.  I figured if he liked these then he could have one of these little balls while I enjoy my shake!

I hope my friend Sarah doesn't mind that I am actually using her picture.  Yes, the balls I made were gone before I got a picture.  Everyone in the house loved them except for my five year old.  He has a texture issue and refuses to even eat oatmeal.  When he took a bite of the balls he was like "I don't like those seeds".  I couldn't help but laugh because it was only oatmeal, but to be fair he also refuses to eat the no-bake cookies also!  Even my husband loved them and that man refuses to even try Shakeology! It feels good to know that I'm giving them a healthy snack!!

Shakeology Balls

INGREDIENTS:

8 Tablespoons PB2 (a low fat, high protein powdered peanut butter – details below)

3 Tablespoons Natural Peanut butter (w/flax seeds is the best!)

½ Cup Chocolate Shakeology

3 Tablespoons Raw Honey

½ Cup Quick Oats  

DIRECTIONS: 

Mix PB2 with water until it’s a paste like consistency. Mix all ingredients, including the PB2 mixture together in a mixing bowl. It may take some time to blend all of the ingredients together. If it’s too sticky, sprinkle in additional protein powder so that it’s a pretty dry/crumbly texture. Next – Roll mixture into small individual balls (about a ping-pong ball size) and place on a wax sheet. Makes about 12 balls, 1 ounce each. Put in freezer until firm.

With the ones I made for the kids, I actually opted to not use PB2 since it's ok for them to get a little extra calories and fat.  With their recipe I did it this way:

4 Tablespoons Peanut Butter
1/2 Cup Chocolate Shakeology
3 Tablespoons  Raw honey
1/2 Cup Quick Oats

There's mixed up pretty easy since I did use peanut butter for the entire thing.  I also made them into smaller balls and came out with around 17 balls.  When I entered the ingredients to see the calories, one ball was around 52 calories so not bad at all.  The bigger balls that are shown in the above recipe  have around 80 Calories, 10 grams carbs, 2 grams of fat, 7 grams of protein.

WARNING: They are very addictive!!

Free free to email me if you need more information on this program or if you are currently without a BeachBody Coach. I would be honored if you put me down as your coach when you sign-up for a free account.  My coach id is sanderson76.  Also check out my facebook page.  It's full of motivation and results that I personally have gotten from the different workouts I have tried. 

Marinated Portobello Mushrooms

This is one of my favorite recipes and so versatile.  In the picture below I have served over Jasmine Rice, but I also put it over brown rice or simply eat it just as it is or tossed in a salad.

Marinated Portobello Mushrooms

2 servings

Ingredients
1/2 cup cooking wine
1 tablespoon olive oil
2 tablespoons dark soy sauce
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 large portobello mushroom caps

Preheat oven to 400 degrees F (200 degrees C).

In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.

Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

Chicken Pizza

Over the past several months I have been working on cleaning up my diet.  I'm not talking being extreme about it, but finding that balance that works for our family.  Over this time I have found that going slow is working best at introducing the new flavors and food preps to the kids. Luckily  my two year old will eat pretty much anything I do, but my five year old proves to be a challenge.  He has always been a grazer and loves things that are just a grab and go style.  This is still a challenge for me but I am working on figuring that out.

During this time I have tried many recipes. Some our family love and we use them over and over again and the one I am sharing with you today is one of those recipes.  It's super easy to prepare and everyone in the family enjoys it (even my picky five year old).  This recipe is so versatile that you just can't go wrong with it.  When I am in a hurry I always grab the pre-cut veggies in the produce department and I'm done in no time.  Also, don't let the cottage cheese scare you.  I promise you won't be able to tell it!!

Chicken Pizza

Originally from heandsheeatclean.com

This is one of my favorite recipes. I originally found it on HeandSheEatClean.com and it quickly became a go to recipe. 

Ingredients:

1 lb ground chicken breast
Italian seasoning
Basil

Garlic Powder
2 egg whites
1/2 cup oats
1 cup tomato/spaghetti sauce (organic or homemade)
1 cup low-fat cottage cheese

***Your choice of clean toppings. I have used spinach, red bell pepper, & onion ( added a few shakes of red pepper flakes).

Directions:
1. Preheat oven to 350 degrees.
2. Mix the "crust" (ground chicken breast, Italian seasoning, basil, garlic powder, egg whites & oats) by hand.
3. Flatten the "crust" on a pizza stone or in a 9X13" pan.
4. Bake the "crust" at 350 degrees for 20 min.
5. Take out the "crust" & add the tomato/spaghetti sauce & spread evenly.
6. Add the cottage cheese on top of the tomato/spaghetti sauce & spread evenly.
7. Add your choice of toppings.
8. Place pizza back in the oven for 10 min or until the cheese is the consistency you prefer.


Makes 8 servings

3-Bean Chili

Over the course of the year our family has been slowly converting to eating a cleaner, healthier lifestyle.  I have really cut out a lot of processed foods which I am very proud of.  I will say that we have had many successful and even failed attempts when it comes to recipes.  The whole goal is to find tried and true recipes for my entire family, because let's face it..who likes cooking two different meals? I sure don't!  If there is something that I do stumble upon and  LOVE and the rest of the family isn't crazy about, I will make it up for me and have it for my lunch.  

With us having cooler weather later I decided to try yet another Chili recipe. Let's just say I have tried several different "chili" recipes. Some we have kept and others we have tossed.  This one is a keeper in our house and I hope you like it just as much as we do!

‎3-Bean Chili Recipe

1 lb. Extra Lean Ground Chicken
1 cup chopped onion
1 tablespoon minced garlic
2-4 oz cans of diced green chilies
1-15 oz can of black beans (undrained)
1-15 oz can of kidney beans (drained)
1-15oz can pinto beans (drained)
2-14.5 oz cans of diced tomatoes
3 Tbsp chili powder
2 Tbsp apple cider vinegar
2 Tbsp spicy mustard
2 tsp cumin
dash of salt


Directions:1. Brown meat with onions and garlic and a little chili powder in a large pot. Cook until no longer pink.
2. Place meat in crock pot. Add the rest of ingredients. Stir until combined.
3. Place on "low heat" for desired time (I let mine on low for 8 hours)


I topped mine with low-fat greek yogurt and lettuce.