Bacon Wrapped Scallops

So let's be honest, what isn't delicious when it's wrapped in bacon...can't think of anything!!  I don't eat it that often, but when I do, I savor every last bite.  I am not worried about bacon fat, or really any healthy fat for that matter.  As long as your bacon is from a hormone free source and not full of sugar, treat yourself to it here and there!  I get mine from a local butcher, but I highly recommend US Wellness Meats for their bacon and all things meat!  Trusted family farm raising animals right!!

This is such an easy recipe and may remind you of a popular appetizer that calls for water chest nuts wrapped in bacon.  This is just as good, but lacks the crunch of the chestnut, so feel free to add them to each bite as well.  I used bay scallops, it's what I had, but diver scallops cut in half will work just fine.  You may need a bigger piece of bacon for the diver scallops halves or if you are adding a water chest nut.

Bacon Wrapped Scallops

Ingredients

• 1 lb bay scallops (or diver scallops cut in half)
• 8-10 pieces of bacon
• 1/2-2/3 cup Coconut Aminos (found online or Asian aisle of natural grocery stores)
  (Gluten Free Soy alternative)
• can of water chest nuts (optional)
• tooth picks or bamboo skewers

Instructions

1. Marinate the scallops (and water chestnuts) in the Coconut Aminosfor at least an hour
2. Cut the bacon into half or thirds depending on what scallops you are using or if you are adding chestnuts
3. Wrap the bacon around the scallop and hold it together with a toothpick or skewer
4. Place the wrapped scallops on a broiler pan. If you don’t have one, a cooling rack placed on a cookie sheet that is lined with foil works great too
5. Broil for 3-4 minutes on each side. Watch these so they don’t burn
6. Serve hot and crispy!

Kate's Healthy Cupboard - Gluten Free Recipes

Spicy Sauteed Shrimp

If you like shrimp, a bit of spice and a quick and easy meal, this recipe is for you!!  I am all about simple, but good when it comes to food...I may be too simple for some!  Tom has said numerous times that I'm such a good cook, I laugh every time he says that...after I tell him thank you.  I appreciate him saying that, but I really have a lot to still learn about cooking and technique.  What I am good at is sticking to the basics and learning how to add flavor to dishes.  My point is that YOU can be impressive in the kitchen, just keep it simple and spice it up!!!  As long as he likes my cooking, that's all that really matters, right?

Hope you enjoy this as much as we did!

Spicy Sauteed Shrimp

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 2 bunches green onion, diced
• 1-2 cloves garlic, minced
• 1/2-1 jalapeno, seeded (unless you like it hot!) and diced
• 1/4 – 1/2 tsp ground cumin
• 1/2 – 1 lime, juice
• 2 tbsp fresh cilantro, chopped
• 1-2 tbsp coconut oil or butter
• Red pepper flakes (optional)
• Salt and pepper

Instructions

1. Rinse and dry the shrimp, set aside
2. In a large skillet, saute 1 tbsp of oil/butter with the onions, garlic and jalapeno over medium heat for about a minute.
3. Add the shrimp, additional oil/butter if needed and cook for about 3-5 minutes until the shrimp are opaque throughout.
4. Remove from heat, squeeze fresh lime juice over the top, sprinkle with cumin, red pepper flakes, salt and pepper and cilantro.  Stir and serve!

Kate's Healthy Cupboard - Gluten Free Recipes

Coconut Shrimp Cakes

This is my version of fried coconut shrimp done in a completely different form!  These are so easy and so tasty!  I kept it really simple but there are plenty of different flavor options.  I wanted to taste the mild sweetness of the coconut without anything over shadowing that.  Some cayenne pepper would spice it up or some curry could be good as well!

Most coconut shrimp recipes involve flour or cornstarch and they also use sweetened coconut.  I chose to leave out the flour and let the coconut be the binder along with the egg.  I don't think it needs flour, but feel free to play around with almond or coconut flour.  As for the coconut, these are definitely not as sweet as coconut shrimp you find on most menus.  Again, feel free to use sweetened coconut or add a bit of a sweetener.

I enjoyed these plain, that's how I like things!  There are numerous dipping sauce recipes and sauces sold in a bottle that would be great with these.  One that comes to mind is a Mango Habanero Sauce that you can find at Whole Foods that is fantastic on grilled shrimp.  Better yet, make your own!

Coconut Shrimp Cakes

Ingredients

• 1 1b raw shrimp, shelled and deveined
• 3/4 – 1 cup unsweetened shredded coconut (use sweetened or add sweetener if you like it sweeter)
• 2 egg whites
• 1/2 tsp celtic sea salt
• 2 tbsp virgin coconut oil for frying (virgin has coconut taste and I think that adds to the flavor here)

Instructions

1. Cut off tails of the shrimp and place in a food processor.
2. Pulse the shrimp until they are in tiny pieces, almost like mush.
3. In a large bowl, whisk the egg whites.
4. Add the shrimp, coconut and salt to the eggs and combine
5. Form the batter into 8 patties about 1/2 inch thick
6. Heat 1 tbsp of oil in a large skillet over medium heat
7. Add four patties to the skillet and cook about 4-5 minutes per side
8. Add the other tbsp of oil to the pan and cook the remaining 4 patties

Enjoy!

Kate's Healthy Cupboard - Gluten Free Recipes

Lollipop Rolls

For those of you that don't know me, I am a huge sushi fan!  Yes, I love raw fish!  I like cooked salmon, but raw salmon sashimi does not taste fishy at all, and if it does, it's old or bad quality!  I buy sushi grade salmon and tuna from Whole Foods and have never had it be bad.  They have it already portioned out in slices and pack it fresh on a regular basis.  Raw fish does not stay fresh for long, so please buy it to use that day or possibly the next.  So if you are someone that avoids sashimi because you can't stand how fishy cooked salmon is, give it a try, you might be surprised!!

One of my favorite sushi restaurants in Scottsdale that we frequent a lot, has four different lollipop rolls on their menu.  I just love how refreshing they are with the cucumber wrap and they are free of rice for all you grain free friends out there!  The roll I order consists of salmon, yellowfin tuna, crab and avocado wrapped in cucumber and served with a ponzu dipping sauce.  Being gluten and dairy free tends to mean you can not enjoy any sauces at sushi restaurants.  I love these as is with some wasabi on top, but for my lollipops I decided to dip them in my Avocado Vinaigrette.  I love the mixture of avocado and sushi so this is the perfect match!!  The other option is to eat it like a traditional roll and dip it in a mixture of wasabi and some Coconut Aminos (gluten free soy sauce alternative that tastes great!!).

I was so excited to post this recipe that I didn't want to wait any longer as I experimented with a gluten free ponzu sauce.  I will work on one, seems pretty simple.  I am also going to work on a pesto dipping sauce that many places serve with rolls as well.  These may look complicated, but really take no time at all!!!

Lollipop Rolls

Makes 12 rolls

Ingredients

• 3/4 lb of sushi grade fish (I used salmon and tuna, but crab or shrimp will also work)
• 1 large cucumber
• 1/2 of an avocado, sliced into 6 strips
• 12 bamboo skewers
• wasabi powder

Instructions

1. Using a mandoline, slice the cucumber lengthwise into 1/8 inch thick slices
2. Lay out a slice of cucumber vertically. Place fish slices and a slice of avocado horizontally across the cucumber. Set all of them right next to each other. You may need to trim off and pieces that are hanging over the edge of the cucumber
3. Roll the cucumber tightly until it overlaps itself.
4. At the overlap spot, poke a bamboo skewer into each side so you can slice it right down the middle to form two rolls.
5. Repeat the process until you have 12 finished rolls.
6. Combine wasabi powder with a bit of water to create desired consistency

Don't like sushi, enjoy these with chicken or beef strips and some raw veggies!  Don't be afraid to get creative!

Kate's Healthy Cupboard - Gluten Free Recipes

Salmon with Avocado Sauce

Let me first start by saying I can not take credit for this recipe.  I saw a similar recipe for grilled steak with avocado sauce on Pinterest awhile back and it sounded delicious.  I decided to put the sauce over steamed salmon since I love pairing avocado with my salmon.  This would work over any meat or protein of your choice.  I would recommend the rub that is included in the recipe as well.  You can find this recipe from Life's Ambrosia.  I really wasn't trying to copy her photo, I was trying to hide the brown underneath part of the salmon that was visible and gross looking!  That is the fishy tasting part and why most people think salmons too fishy, scrape that off.  I also always ask them to take the skin off at Whole Foods unless I'm grilling the fish. On a side note, let me tell you about the bamboo steaming basket I bought and have fallen in love with!  For $9.99 at Cost Plus, it's a must have in the kitchen.  It's so easy to use and makes fish and meats so moist and tender.  The best part is that is really doesn't smell up the house when steaming salmon.  That has been a huge drawback for me to ever cook fish inside.  All you do is place the basket over a pot of boiling water and let your food cook, easy peasy!  I spray the basket with coconut oil spray, season the fish and let it steam.  I highly recommend getting one of these!!!

Enjoy!

Kate's Healthy Cupboard - Gluten Free Recipes