Easy Shrimp Salad

May 30, 2013


Hope you’re all having a blasty blast. I’ve been in and out of meetings all day, but wanted to share this quick and super easy shrimp salad recipe I came up with last night. Now, I have to admit- I can’t take full credit for this. I based this recipe off of my favorite tuna salad recipe that I stole from one of my besties (and trainer) Ami. I’ll never forget it… we were in Estes Park Colorado visiting her mom and one afternoon she asked if her mom would make her “famous” tuna salad. Let me tell you- it was the best (and healthiest) tuna salad I had ever had. Changed my whole view on tuna.

So, without further ado, I give you “Amis” Shrimp Salad (that you can also make with tuna!)

1 lb wild, raw shrimp (I used frozen)
2 tbsp flat leaf parsley
2-4 celery stocks
1/4 c red onion
3 Hard-boiled eggs
1-2 tbsp home-made mayo
1-2 tbsp dijon
1 tbsp dill
salt (to taste)
pepper (to taste)
Sweet pickles (optional)

Boil some water and add salt (like you would for pasta) Drop raw shrimp in. It really only takes about 5 minutes. Drain, cool, take the tails off, and chop em up. Next, chop up your celery, onion and eggs. Add them to the mix. Then add in your mayo, dijon, dill, parsley, salt, pepper. Mix it all up (and if you can) let set over night. The flavors will meld together and create deliciousness. I served mine today on a bed of red leaf lettuce with a whole tomato chopped up, 3 sweet pickles chopped up, and a half of an avocado chopped. No dressing needed as the shrimp salad had plenty of flavor.

Remember you can easily sub in canned tuna, canned salmon, scallops, white fish. It’s an easy and versatile recipe. Enjoy!


Lets begin with the fact that I ran 5 miles yesterday. Not gonna lie, I feel pretty bad ass. I’ve got 6.9 miles to run on Sunday so at least I know I can run the majority of it.  On Sunday a couple of my friends are running in the Surfers Path Marathon & Capitola Half Marathon. My trainer is running the half marathon, and I’m running in the relay half marathon with one of my friends (hence the 6.9 miles). I’m pretty excited about it actually. I go through phases of loving long distance running (5 miles is a long distance for me lol) and loving HIIT type running. Right now I’m loving both, so yay for that. Friday’s plan is to try to run 5-6 miles on a path near my house. I really should have done this last week, but I didn’t really stick to any sort of training schedule.

Ok, onto the meatballs. Since starting my paleo journey I’ve tried to keep my meals simple and paleo, really only cooking from It Starts with Food or Well Fed. This past weekend my family, Steven, and I went to our favorite Italian restaurant for a family dinner and I realized how much I missed cooking my favorite italian foods. So Monday night I proclaimed to Steven “I’m making meatballs this week. And Sauce. We’re Italian. This needs to happen”. Pretty much word for word. His response? “Can I have pasta?” Of course love.

In creating these meatballs I had to think about how I’ve made them normally. Where do I substitute ingredients to make them truly paleo? How do I keep the flavor there? It was actually much easier than I thought. I present to you Paleo Meatballs:

Paleo Meatballs (Makes 18 “chuck-it” ball size meatballs)  <<— if you have a dog that likes to play fetch, you know what a chuckit is

1 pack organic ground beef (Costco baby)

1 pack organic ground turkey (not costco!)

2 eggs

1 cup grated white onion (I used my food processor)

4 garlic cloves, chopped

1/2 cup fresh chopped italian parsley

1 cup almond flour



Dried Basil, oregano, thyme, rosemary, fennel.


Preheat oven to 400*

Put the meat in a large bowl and season with salt and pepper (about 1 tbsp salt, 1 tsp pepper). Then add your grated onion, garlic, eggs and parsley. Mix slightly to start distributing the ingredients. Next, pour the almond flour in a small bowl and add your dried herbs. (I added what looked good). About a tablespoon (each) of dried basil and oregano. 3/4 teaspoon of thyme and rosemary, and about a teaspoon of fennel.)  Mix this around and add to your meat . Combine everything with your hands, being careful not to mix too much (you don’t want to break down the meat too much, just incorporate the ingredients).

Take a large cookie sheet and line with foil. Spray with coconut oil. Form your meatballs and place about an inch apart on your cookie sheet. Mine were slightly smaller than baseballs. Cook for 20-25 minutes (depending on the size of your meatballs). Mine cooked for 25 minutes and were absolutely perfect.

I’m telling you. These meatballs came out better than I had expected. Steven loved them, I gloated for a good hour. It was great. I served these with my standard marinara sauce (also paleo) and it was a perfect meal. I’ll post the marinara sauce recipe later!

Morning everyone! How are you all doin?

So before I get into my delicious taco salad from last night I have a serious hair issue. Sunday I did a mud run and got mud all through my hair. I rinsed it at the event, and have washed it 3 times since. My hair STILL feels like straw. I don’t know what to do… any suggestions?

Ok back to the taco salad. I love taco salad. But I don’t love the way rice and tortillas make me feel. BUT I do love the comfort of carbs. (Yep, still dealing with the cravings of mashed potatoes and cake. ) So I thought why not build this taco salad on top of a sweet potato? Here’s how I did it:

1 medium sweet potato
1 package ground turkey
1 package ground beef
Organic Salsa
2 avocados (for guac- see recipe below)
Chopped garlic
Salt, pepper, garlic powder
Taco seasoning

I first cooked one medium size sweet potato in the microwave for about 6 minutes and then finished it in the oven, wrapped in foil.

I browned up some ground turkey and ground beef (so that I had lots of leftovers). For the turkey I used some natural taco seasoning, and beef I seasoned with salt, pepper, and garlic powder.

I made up a batch of guacamole: 2 avocados, 1 chopped garlic clove, lime juice, salt, pepper, cumin.

And then we build:

In a large bowl I took half of the sweet potato and mashed it up with a fork for my base. I then layered ground turkey and ground beef (about 4-6 ounces) on the sweet potato. About 1/2 cup of guacamole, 1/2 cup salsa, chopped tomato and lettuce.

I’m telling you, this meal was huge. I couldn’t finish it all.


And the best part is that I have leftovers for today, and enough sweet potato left to make these tuna cakes from It Starts With Food.

Tonight I will be grilling up a bunch of chicken thighs and stir-frying a few packages of frozen veggies for the rest of the week.

Tomorrow I will post an update on the stockpile from Costco and show you how I’m making it last. Have a great rest of your day!

Cleansing for Reals

November 15, 2012

Welp, done and done. Today is the first day after the cleanse and I feel gooooood. I’m down 4 1/2 lbs, my skin has mostly cleared up, bloating has disappeared, my hair feels strong, and I over all feel good.

I mentioned before that I had a plan for after the cleanse was finished. My plan is to follow the Whole30 lifestyle, which is basically a very healthy version of the paleo diet: protein, veggies, fruit, and healthy fats.  Before the cleanse this didn’t seem doable. But now that I’ve got about 8 days under my belt without any wheat, gluten, dairy, sugar, legumes,  or alcohol, I know I can do this.

A lot of you might be thinking what about the holidays? And you’re right. This time of the year is full of all of the things I’m trying to avoid. So, instead of forcing myself to stay away from the things that I love, I’m going into it with the mindset that I absolutely CAN have any food I want, but I’m going to make the decision of whether or not I actually want them in the moment. So no pressure, no restrictions, I can do what I want.

So join me on this new journey of living a mostly paleo lifestyle. I look forward to sharing recipes, workout routines, and updates along the way!