Kristy's Kitchen

Ingredients: 1 medium zucchini, peeled and chopped 1/4 cup fresh squeeze lemon juice 1/4 cup tahini  1 Tbsp. extra virgin olive oil  1 tsp. cumin 1/2 tsp. sea salt 1/4 tsp. fresh ground black pepper 2 cloves garlic, chopped Instructions: Place the lemon juice and tahini in a food processor and blend for about 30 seconds or until well combined and creamy. You may need to scrape the sides once or twice to get the ingredients to fully combine. Add the zucchini, olive oil, cumin, sea salt, black pepper and garlic and blend until smooth. You may need to scrape the sides once or twice.  Transfer the hummus to a medium sized bowl and place in the refrigerator for at least 30 minutes.  Recipe from http://www.paleocupboard.com/zucchini-hummus.html  

 Ingredients: 2 lbs. boneless, skinless chicken thighs (or breasts), chopped into 1 inch pieces 1/4 cup extra virgin olive oil 2 Tbsp. fresh squeezed lemon juice 1/2 tsp. sea salt 1/4 tsp. fresh ground black pepper 1/4 tsp. dried thyme 2 tsp. paprika 2 tsp. cumin 1 tsp. turmeric 1/2 tsp. allspice 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. cinnamon 1/8 tsp. cayenne pepper Instructions: Prepare the chicken and place in a large resealable plastic bag. Combine the remaining ingredients in a small mixing bowl and stir to combine. Pour the marinade over the chicken and toss to thoroughly coat. Place the plastic bag in the refrigerator and allow to marinate for at least 2 hours or overnight.  Heat the grill. Skewer the chicken on soaked bamboo skewers and grill for about 15 minutes or until cooked through, turning once or twice while grilling.  Remove chicken from the skewers and serve with zucchini hummus . Recipe from http://www.paleocupboard.com/chicken-shawarma.ht...

Ingredients: 3 eggs  1 cup vegetable oil  1 cup brown sugar  1/2 cup sugar  1 teaspoon vanilla  2 cups zucchini squash, finely shredded 3 cups flour  1 teaspoon baking soda  1/4 teaspoon baking powder  2 teaspoons cinnamon  1 teaspoon salt  Instructions: Preheat oven to 325. In a large mixing bowl beat eggs, then add oil, brown and granulated sugar, vanilla and zucchini; mix well. Set aside. In a medium mixing bowl sift together flour, baking soda, baking powder, cinnamon and salt. Gently combine egg mixture with flour mixture. Add nuts at this time if desired. Divide evenly between two loaf pans, coated with nonstick vegetable spray. Bake for 1 hour. Remove from oven. Adapted from meals.com

Ingredients: 1/2 cup water 1/2 cup matchstick-cut peeled fresh ginger 1/4 cup mirin (sweet rice wine) 2 tablespoons low-sodium soy sauce 2 (14-ounce) cans vegetable broth 1 pound medium shrimp, peeled and deveined $ 2 cups bagged prewashed spinach (about 2 ounces) $ Instructions: Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in shrimp; cook over medium heat 2 minutes or until shrimp are almost done. Stir in spinach; cook 1 minute, stirring occasionally. Recipe from http://www.myrecipes.com/recipe/shrimp-spinach-soup  

Crust Ingredients: 1/2 (14.1-oz.) package refrigerated piecrusts Parchment paper 1 egg yolk, lightly beaten  1 tablespoon whipping cream Filling Ingredients:  1/4 cup butter, melted  1 cup sugar  1/4 teaspoon salt  3 large eggs  3 cups lightly packed, cooked, mashed sweet potatoes (about 2 1/2 lb. sweet potatoes)  1 cup half-and-half  1 tablespoon lemon zest 3 tablespoons lemon juice 1/4 teaspoon ground nutmeg Marshmallow Meringue Ingredients: 3 egg whites  1/2 teaspoon vanilla extract 1/8 teaspoon salt  1/4 cup sugar  1 (7-oz.) jar marshmallow crème  Instructions: Prepare crust: Preheat oven to 425°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Line piecrust with parchment paper; fill with pie weights or dried beans. Bake 9 minutes. Remove weights and parchment paper. Whisk together egg yolk and cream; brush botto...

Ingredients: Potatoes Coconut Oil Sea salt Instructions: Peel the potatoes and slice into thin strips.  Heat coconut oil in a frying pan over medium high heat, until it sizzles when you flick a drop of water into it.  Fry the potato strips until they start to turn golden brown. Remove from the oil and immediately sprinkle with sea salt.

Ingredients: 2 TBSP EVOO 1 small onion, finely chopped 2 cloves garlic,  minced 1/4 cup sour cream 1 cup shredded monterrey jack cheese 2 cups salsa verde 2 cups shredded cooked chicken 3-4 TBSP chopped cilantro, plus extra 6 flour tortillas Instructions: Heat EVOO in skillet over medium high heat. Add the onion and garlic and simmer for 2-3 minutes. Reduce the heat to medium and add the sour cream, 1/2 cup of the cheese, salsa verde, chicken and 3-4 TBSP cilantro. Heat through for approximately 5 minutes to combine the flavors, stirring often. Save 1 cup of the sauce mixture, and add 2-3 TBSP of the sauce to the bottom of a glass baking dish. Place approximately 3 TBSP of the sauce in each tortilla. Wrap each tortilla tightly and place in the dish, seam side down. Top the tortillas with the remaining sauce and the other 1/2 cup cheese.  Bake at 350 degrees for 15-20 minutes. Top with extra cilantro and serve.