Paleo Coconut Shrimp from Dianne Shanahan

http://paleomama.wordpress.com/2009/11/01/paleo-coconut-shrimp/

Ingredients:
12-15 shrimp
1 egg
½ tsp salt
½ tsp paprika
½ tsp garlic powder
½ cup almond flour
¼ cup unsweetened shredded coconut
3 tbs coconut oil

Directions:
Peel and de-vein shrimp. Run under cool water and then pat dry with paper towels.

Beat egg with spices.

Combine coconut and almond flour on a plate or shallow dish.

Set up dredging station. Working from left to right, put shrimp, eggs, flour mix and a plate.

Use your left hand as the “wet” hand and your right as the “dry.”

Pick up shrimp with left hand, drop in egg and pick up with left hand and drop in flour. Use right hand to toss flour over shrimp, then pick up and gently shake off excess crumbs. Lay on plate to set for 10 minutes.

Put oil in pan and heat to medium high heat.

Once all shrimp have been dredged and have set, put in hot pan and cook for about 2-3 minutes and then flip and cook another 2-3 minutes.

Remove shrimp to a clean plate and let sit for 5 minutes to make sure crust sticks to shrimp.

Dinner and dessert by Katie Magee

Chicken with Macadamia topping

Ingredients

2 chicken breasts, each breast cut into 3 pieces
2 tbs oilMacadamia Topping
1/3 cup diced red onion
1garlic clove, finely chopped
1 tbs oil
½ cup macadamia nuts
4 tbs chopped chives

Instructions
Fry chicken with oil in a pan on high heat.
Cook for 6-10 minutes or until browned and cooked through, flip chicken over occasionally to cook both sides.
To make the macadamia topping, separately fry onion and garlic in oil and salt until browned and soft.
Remove from pan, leaving oil in pan. Place pan back on heat and add macadamias stirring constantly until lightly browned.
Using an electric blender, combine onion and garlic and macadamia nuts and pulse until a crunchy texture has formed. Place mixture in a bowl and mix in chopped chives.

To serve, place chicken on a plate and sprinkle decent amount of macadamia mixture over the top.

and for dessert...

Coconut Macaroons
Ingredients
3 large egg whites
1/3 cup honey
1½ shredded coconut
1/3 cup almond meal

Instructions
Pre-heat oven to 355 degrees.
Place egg whites in a bowl and beat using an electric beater until stiffpeaks form.
Fold in honey, cocoa powder, walnuts, coconut and almond meal until just combined to minimize the handling of the batter.
Spoon 1-2 tbs of mixture per macaroon onto a parchment paper lined tray. Bake in oven for 15 minutes for medium sized macaroons, or 18 minutes for larger size macaroons, or until light brown in color.
*For CHOCOLATE macaroons add 3 tbs cocoa powder and ¾ cup chopped walnuts to ingredients.

Roasted Cauliflower

Courtesy of Scott Pachucki


Ingredients:

1 head of cauliflower
1 28 oz. can of crushed tomatoes – I like the Italian style with basil, but use your own favorite
1/3 cup of water
Olive oil
Sea Salt
Fresh ground pepper
Crushed red pepper flakes (optional)

Directions:Leaving the greens and core intact, rinse the cauliflower
Cut the entire head into quarters (top to bottom, like a pie) and place into a round high side casserole dish (my Corningware fits a head perfectly)
Add the water
Cover the cauliflower with the can of crushed tomatoes
Drizzle with olive oil
Sprinkle with salt, pepper and red pepper flakesBake covered at 450 for 45 to 60 minutes (depends on size of head and how firm/soft you like it)

Welcome To Cynergy Nutrition!!

Welcome to the new Cynergy Crossfit nutrition blog! Feel free to send all information, recipes, links, and suggestions to ccfnutrition@gmail.com .