Posts Tagged ‘Veggies’

Summer Veggie Shrimp Bake (Grain-Free)

Recently, I’ve been getting a lot of views on one specific post of mine: my Shrimp and Chicken Fajitas.

This has resulted in me craving some good ol’ shrimp lately. Since fresh summer veggies are everywhere right now, I decided to pair the two together 🙂

Summer Veggie Shrimp Bake

Summer Veggie Shrimp Bake


1 large onion

2 yellow summer squash

1 eggplant

2 green peppers

1 pint of grape tomatoes, halved 

1/2 + 2 tbsp cup parmesan cheese

1/4 cup of chopped fresh basil

3 garlic cloves, minced

2 tbsp avocado oil

salt and pepper

1 lb raw shrimp


Preheat the oven to 350 degrees and grease a large baking dish.

Chop the onion, squash, eggplant, and peppers into bite-sized pieces and toss in a very large bowl. Add in the tomatoes, 1/2 cup parmesan cheese, basil, garlic, avocado oil, salt, and pepper. Mix altogether and spread into the baking dish. Place in the oven for 30 minutes.

While baking, remove the shells from the shrimp and cut into bite-sized pieces. Place in a bowl and mix with the remaining 2 tbsp of parmesan cheese.

After the 30 minutes are up, taking the baking dish out of the oven and up the temperature to 425 degrees. Mix the shrimp into the veggie dish and place back in the oven for 15 minutes. Let cool before serving.

Vegetable Casserole (Paleo)

This casserole definitely fits the bill as comfort food. It has a rich taste that you can (and will) keep piling into your mouth. Unlike most comfort food, however, this casserole is jammed packed with veggies and all-good-for-you ingredients. So feel free to go back for second, third, and forth helpings!

Vegetable Casserole (Paleo)

Vegetable Casserole (Paleo)


1 cauliflower, chopped into florets 

2 tbsp ghee

1 lb green beans, chopped into bite-sized pieces

1 onion, chopped

1 cup raw carrots, coined

1/2 cup celery, chopped

1 cup fresh spinach, roughly chopped

3/4 cup canned coconut milk

2 eggs

2 tsp garlic powder

salt and pepper, to taste


Preheat the oven to 350 degrees and grease a 9×13 baking dish.

Place cauliflower into a pot with water and bring to a boil. Cook until tender. Drain and transfer cauliflower to a food processor. Add in ghee and blend until cauliflower is at a mashed potato-like consistency. Transfer cauliflower to a large bowl. Add in the rest of the ingredients and stir all together.

Spread the casserole ingredients into the baking dish. Place in the oven for 40 minutes. Let cool before serving.

Spicy Chicken Breasts Stuffed with Goat Cheese and Veggies

Every so often, I get random food cravings (besides my usual chocolate craving). Lately, I’ve been wanting to stuff my face with goat cheese. I was first introduced to goat cheese last year and oh my god, I’ve loved it ever since. So today I finally built up the courage to use it in stuffed chicken breasts. I chickened out (no pun intended) last second of cutting pockets into the chicken breasts. Instead, I just rolled them up in the goat cheese filling and fastened them shut with some toothpicks. I’m surprised they came out so nicely. But then again, maybe not. After all, goat cheese makes everything 1000 times better 🙂


Spicy Chicken Stuffed with Goat Cheese and Veggies

(Makes 5 Stuffed Chicken Breasts) 


5 chicken breasts

1 tbsp and 1 tsp olive oil, divided

1/2 onion, chopped

1 garlic clove, minced

1 celery stalk, chopped

1/4 cup carrots, chopped

1/4 cup frozen corn

1 Tbsp pimentos

1 cup fresh spinach

4 oz goat cheese

1 and 1/2 tsp salt

1 and 1/2 tsp paprika

1/2 tsp oregano

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp red pepper flakes

1/4 tsp thyme

1/4 tsp cumin

1 tbsp breadcrumbs


Place washed chicken breasts in a ziplock bag and flatten the best you can. Preheat the oven to 350 degrees. Heat 1 Tbsp of oil in a pan and sauté onions for 5 minutes. Add garlic and sauté for 30 more seconds. Add and mix in celery, carrots, corn, pimentos and cook for another 2 minutes. Add in spinach and cook until wilted. In a bowl, combine the goat cheese and spinach mixture until combined. Spread 3 Tbsp of the goat cheese mixture onto each chicken breast. Roll the chicken tightly and fasten close with toothpicks. MIx together salt, paprika, oregano, black pepper, garlic powder, red pepper flakes, thyme, cumin, and breadcrumbs. Rub chicken breasts with 1 tsp oil and then with the seasoning and breadcrumb mixture all over. Top with any left over goat cheese mixture. Place chicken breasts toothpick-side down and bake for 35 minutes in a baking pan covered with aluminum foil.