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Print Paleo Pecan Pie Recipe Here:
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Ingredients Used in this Video:
Organic Unrefined Coconut Sugar: Blanched Almond Flour: Grass-Fed Butter or Ghee: High Quality Celtic Sea Salt:
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xoxo Kayla ----------------------------------------------------------------------------------------- Other places to find me!
hey y'all welcome back to my channel if you're new here my name is Kayla and in today's video I'm gonna be sharing my coconut shrimp with pineapple fried rice and I say rice in quotations like that because I will be using cauliflower rice instead of regular rice so if you're looking for a low-carb dinner options or maybe you're on a ketogenic diet this recipe is for you let's get started we're gonna start by prepping our shrimp first I have some beaten eggs with a little bit of sea salt and pepper and a bowl of shredded coconut all you need to do is simply dip each shrimp into the eggs first then coat them with the shredded coconut now I'm just gonna heat some coconut oil and a skillet over medium heat and we're gonna cook the shrimp on each side until they're fully cooked through and golden in color and by the way how good do these shrimp look I mean seriously I could eat them every single week alright once the shrimp are done go ahead and set them aside and we're gonna make the cauliflower rice let's start by adding some sriracha sauce or chili paste to a small bowl then I'm gonna add some liquid aminos which are gluten free by the way and let's give that a good mix set that aside and now let's sear the pineapple slices by cooking them in a little bit of coconut oil until they are slightly golden go ahead and set the pineapple slices aside as well and now we're gonna saute some chopped carrots and bell pepper and just continue to cook them until they're slightly soft then we're gonna add some minced garlic some chopped green onion and of course the cauliflower rice now personally I like to buy the already rice - cauliflower packets from Costco it's just so much easier but you can also rice your own cauliflower using a food processor alright let's give that a good mix and we're gonna cook this until the cauliflower rice is soft and as far as the texture goes it's really based on preference I like my cauliflower rice to be just soft enough to work - no longer crunchy but not too too soft to where it's super mushy okay next we're gonna add some beaten eggs then mix that until it's fully incorporated into the mixture this is going to take the texture to the next level then let's add the liquid aminos mixture and give that a good mix and lastly let's go ahead and add the seared pineapples feel free to let this cook through a few more minutes just to make sure that everything is heated through and it's time to serve so I'm gonna add the pineapple fried rice to a bowl and then I'm gonna top it off with the coconut shrimp and that is it this is one of my absolute favorite paleo recipes well that is it for today's video if you enjoyed it be sure to give this video a thumbs up if you give this recipe a try comment below and let me know what you think about it and of course if you haven't subscribed to my channel yet hit that subscribe button below for more healthy recipes and content and until then I'll see you all in the next video bye .
Video Description:
FREE RESOURCES FROM KAYLA: ★ FREE 7-DAY DETOX → ★ Free Checklist: 25 Toxic Skincare Ingredients to Avoid at ALL Cost → ★ 11 Bulletproof Coffee Style Warm Drink Blends (Keto Friendly) → ★ Kayla’s AMAZON FAVORITES →
—————————————————————————————————
PAID RESOURCES FROM KAYLA: ★ 21-Day Body Reset Program (Meal Plans, Supplement Plan, Sugar Detox, etc.) → (avg. weight loss is 4-7 lbs in the 1st week) ★ Adrenal Fatigue Supplement Plan (for burnout, low energy, and anxiety) →
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Link to Recipe:
Hey Y’all! Today, I’m sharing my Coconut Shrimp with Pineapple Fried Rice recipe. This recipe is paleo-friendly and fairly low carb. To make it super low carb and keto-friendly, all you need to do is eliminate the pineapples. Be sure to LIKE & COMMENT below if you give this recipe a try!
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★ For Business Inquiries & Testimonials → admin@KaylaChandler.com
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ABOUT ME:
Hey there! I’m Kayla Chandler, a Certified Holistic Nutritionist, with a passion to help others get healthier and feel better! I specialize in helping clients lose weight naturally, balance hormones, increase their energy levels, heal leaky gut, manage food allergies, and much more. My personal health journey started years ago after dealing with many health issues, including hormonal imbalances, cystic acne, low energy levels, nutritional deficiencies, a gluten allergy (aka Celiac), and much more. I was able to heal my body completely via holistic methods, and my goal is to help others do the same.
Interested in booking a One-On-One Consultation? Send me an email at admin@KaylaChandler.com (Subject Line: Consultation)
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ABOUT THIS VIDEO:
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Music: Inevitable from Youtube Audio Library
Health Disclaimer: Statements made in this video are for informational & educational purposes only and are the opinion(s) of Kayla Chandler. It is not intended to provide medical advice or to take the place of medical advice or treatment from a physician. Please consult your doctor or physician before beginning any new diet or natural supplement, especially if you’re already taking other medications. Kayla Chandler is not responsible for any possible health consequences of any person following the information provided within this video.
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I'm gonna make my lemon artichoke chicken soup that I shared on Monday it's so yummy so and so fast so I want to show you guys if you want to follow along while I make dinner you I've been loving using a drumsticks lately and soups because it has bone so it's gonna add even more flavor to the soup and I love dark Mead it's like way more intense flavor in the soup so you just get like way more bang for your buck using it it's cut that I mean I love drumsticks but usually like grilled in the summer but now that it's winter I just love using them in soups I'm just gonna use two because the soup already has a ton of like vegetables and the artichoke hearts are super meaty and I'm trying to like be conservative with my meat use so two is perfect I have been loving using frozen vegetables and soups because they're cheaper for organic than fresh they also have more like vitamins and minerals in them because they were frozen at their peak freshness like picked right when they were ready rather than fresh which may be trucked in from far away and has lost its nutrients on the route to sit on the store and it also like no chopping you just throw it in and hit a bonus one you know when you make soup and it's way too hot to eat you just add these frozen veggies and it gets to the perfect ten I just pulled the drumsticks out I'm gonna let them cool until I can shred it by hand and then I'm just gonna pour in all my frozen veggies oh geez let's try that again okay so here's this super good artichoke hearts I do two bags because I love artichokes cauliflower rice still frozen and then now just stir it and it'll warm up enough from the rock the last I love lemon especially in the soup it adds a ton of brightness I'll pour it right in so I'm just gonna zest two lemons and then put in I put in about one lemon juice one lemon the soup is now ready it is so yummy I wish you guys were all my neighbor and you can come over and have a bowl with us tonight you've got to make this one hmm .
Video Description:
FOR THE FULL RECIPE VISIT:
Where I get my free range, organic, hormone + antibiotic free chicken:
Paleo + Whole30 Lemon Artichoke Chicken Soup Recipe – a healthy and delicious dinner, lunch or meal prep! Uses frozen vegetables to make this super simple. Keto, gluten free, grain free, dairy free, sugar free, sugar free, clean eating, real food.
hey it's a Michelle tan from nom nom paleo and today I'm gonna show you an oldie but goodie from the blog and from our first cookbook nom nom paleo food for humans it's my spicy tuna cakes when you listen to the ingredients there's sweet potato jalapeno and tuna you're like what but it really is amazing they're these delicious portable sweet and savory snack so you can take with you on the road first things first you want to preheat the oven to 350 degrees and then you grab a 12-cup muffin tin so what I have here is just two cans of albacore tuna no oil or anything um because I'm gonna add some ghee later and the reason why I asked for no oil is because I like to control the type of oil and how much is in there you don't have to use albacore tuna you can use salmon people use chicken kind of whatever you want scallions cilantro and this here is a mashed cooked sweet potato or yam and you can bake it you can microwave it however you want to cook it I actually just kind of like doing the fall with my hands cuz I just want to kind of gingerly mix it all together and you don't want to break up the fish now I'm gonna zest some lemon zest make sure you don't go you just get the very top yellow part instead of the bitter wipped pit and then I'm gonna add two eggs and I'm super lazy and I don't want to clean another Bowl so that's why I'm not whisking them first I'm gonna throw in some jalapeno and then I like a little bit extra spice so I had a little bit of red pepper flakes this is melted ghee because otherwise this is fat-free and I don't want a fat-free spicy tuna cakes and then I add one in half teaspoons of diamond crystal kosher salt because I've made this so many times I know this is the right amount but if you're not sure you should mix it all up and then fry a tiny patty just to taste for seasoning and then you can adjust it as needed I'm just gonna go in with my hands and you want to make sure the egg gets incorporated everywhere but you're not smashing up the tuna I like having chunks of tuna in there just kids I think it tastes better cuz I like like this I like it that there are pieces of tuna still in here I think it just tastes better so now we're gonna scoop this into a muffin tin I like to use an ice cream scoop to scoop them in and this is about a quarter cup and you just take it and then you put it in each one and then use the back of it to press down and I know people have told me that they have just taken this batter and just fried it but I think that's too much work it's a lot easier if you just put them all and bake them in the oven and you don't want to fill them more than like three-quarters high I mean it's not like they rise or anything it's just that way I've done it so many times that I know that that you can get twelve out of it so this I'm gonna stick in the oven 350 degrees for 20 to 25 minutes and then I'm gonna rotate it halfway through the cooking time but they're done when a toothpick goes through the center and comes out clean I know it throws people off because they see them in these little cupcake liners but that is so won't stick to your cupcake tin and if you would rather them not look like little cupcakes that's fine too then you're gonna be scrubbing a long time voila spicy tuna cakes they'll make everybody happy .
Video Description:
These portable spicy tuna cakes are savory treat with a hint of sweetness and a wickedly peppery bite that sneaks up on you. Serve these spicy cakes for breakfast, lunch, or dinner—or whip up an extra-big batch for your next dinner party!
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