Guest Post: Fast(ing) Food - Grilled Greek Shrimp with Salad and Green Beans

by Sarah Berger

Grilled Greek Shrimp with Tomato-Cucumber-Avocado Salad and Green Beans
(Yields 2 servings) ~380 kcal/serving

Another delicious low-calorie Paleo and low carb meal from Sarah Berger. This one is low sugar, full of healthy fats, and has vitamins A-E. I can't wait to try this one out.

Shrimp:

• 1 lb large shrimp  or about 24 large shrimp (I used the frozen Argentinian shrimp from Trader Joe’s)
• 1 tbsp Greek seasoning (Mix up a batch of equal parts ground cumin, ground coriander, granulated garlic, smoked paprika and dried italian seasoning - keep it for other recipes, make as much as you want, it’s great on chicken!)
• Juice of ½ small lemon
• 1 tsp olive oil 
• salt and pepper to taste
• 4 wooden skewers

Preheat a grill or grill pan to medium-high. Combine shrimp, greek seasoning, lemon juice and olive oil in a bag- marinate at least thirty minutes to overnight. Skewer about 6 large shrimp on each skewer. Grill shrimp for 3-4 minutes per side or until firm and pink, careful to not overcook or shrimp will become rubbery. 

Salad:

• 2 large beefsteak tomatoes, in large cubes or wedges
• ½ to ⅔ english cucumber, sliced lengthwise, then sliced into half-circles
• ½ ripe avocado, diced
• juice of ½ lemon
• 1 tsp olive oil
• salt and pepper to taste

In a medium bowl combine all ingredients and toss to coat---the avocado should mash a bit and become part of the dressing. 

Green Beans:

• ½ to ⅔ lb fresh green beans
• ½ large sweet onion (like Walla Walla)
• 2 cloves minced garlic 
• 1 tsp olive oil
• salt and pepper

Heat the olive oil over medium heat, while it is heating, thinly slice the onion, then add it to the pan. Stir frequently until the onion becomes golden brown and softens. add the garlic and green beans and splash of water (2-3 tablespoons) , turn up heat to medium high and saute until green beans are tender but still slightly crisp. Season with salt and pepper to taste.

Divide salad, green beans and shrimp skewers between two plates. Serve and enjoy!

The creator and author of this recipe is Sarah Berger. She is the blogger behind Love Muffin (also in my blogroll) which is a collection of her Paleo recipes. Sarah has been my friend since middle school and is a great cook with some culinary schooling.

Guest Post: Fast(ing) Food - Seared Sesame-Crusted Ahi Over Mango Cilantro Slaw

by Sarah Berger

Eat this and forget you're fasting because you made your mouth so happy.

Seared Sesame-Crusted Ahi over Mango Cilantro Slaw (Yields 2 servings)
~500 kcal/serving (w/avocado) or ~350 kcal/serving (w/o avocado)

This fast day meal is full of healthy fats and a wide variety of vitamins and minerals including iron, 11 grams of fiber, and many vitamins (A, B, C, E), and more.

Sesame-Crusted Tuna:

• 2 frozen ahi steaks (I used the ones from Trader Joe’s)
• 1 tsp sesame seeds (not toasted)
• 1 tsp coconut oil
• salt - optional

Defrost tuna in the fridge overnight or in a bowl of cold water (still in package). Remove from package and place on a plate, sprinkle with sesame seeds on all sides and press into fish. Season with salt, if desired. 

Heat coconut oil in a non-stick pan over medium-high heat. Once oil is melted and hot, add fish. Cook on each side for 1-2 minutes depending on desired done-ness. Be careful not to burn sesame seeds---turn often and reduce heat if necessary. 

Remove from pan and place on a cutting board to rest for a few minutes while assembling the slaw. 

Mango Cilantro Slaw:

• ¼ red cabbage, shredded (about 2 cups)
• 1-2 carrots, grated
• 2 green onions, sliced finely
• 1 mango, julienned
• 2 tbsp fresh cilantro, chopped finely
• ½ English cucumber, halved lengthwise then thinly sliced

Dressing:

• 2 tbsp rice vinegar
• ½ tsp honey
• 1 tbsp water
• ¼ tsp salt or soy sauce
• ½ tbsp sesame oil

Extra:

• 1 large avocado, sliced - optional

Combine dressing ingredients in a medium bowl, whisk to dissolve honey and salt. Add in slaw ingredients and toss to coat. Place ½ of the slaw mixture on each plate, slice tuna across the grain and place over slaw. Top with sliced avocado, if desired. 

The creator and author of this recipe is Sarah Berger. She is the blogger behind Love Muffin (also in my blogroll) which is a collection of her Paleo recipes. Sarah has been my friend since middle school and is a great cook with some culinary schooling.