Eating like a caveman doesn't mean your food has to look like it was prepared by one. Hi, I'm Dana. I started hearing about paleo since 2011. It appealed to me because I get to eat real, non -processed foods and I don't need to count calories. I then decided to give it a try on April 2012. Best decision I've ever made. Being a kitchen disaster didn't stop me from teaching myself to cook. I never had any formal training in the kitchen so what you'll see here are the products of my wild imagination and some successful cooking attempts. Out of habit, I do not measure my ingredients. I tried my best to give you the approximate amounts of what I used in that specific dish. Let your taste buds guide you and explore the different possibilities that you can create in your kitchen.
I'm also on Instagram: @damedayme
and on Facebook: The Paleo Palate
The Paleo Palate
Shrimp Kabob with Cilantro Sauce
This post is dedicated to @myeeee @getmybodyback and @paleohunt on Instagram. All of these ladies’ shrimp kabob posts these past few days kept haunting me. Thank you for your inspiration. I tried making a cilantro sauce inspired by @paleohunt and it was perfect with shrimp. The shrimps were peeled except for the tail. Place the shrimps in the skewer, then add your choice of spices and seasonings. Bake at 375 F for about 15-20 minutes or until they turn orange. For the cilantro sauce just put in a handful of cilantro leaves in your food processor. Add about a tbsp of extra virgin olive oil, 1 garlic clove, and salt and pepper to taste. Purée the cilantro mixture then squeeze the juice of about half a lemon. It’s that easy.
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YES! From one of my favorite Paleo resources, damedayne, comes… #crossfitcandy
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crossfitcandy said:
I’d love to reblog this - do you have a recipe - I know you don’t measure but an approximation would be awesome.
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damedayne posted this
