#milliebarnes

[beyond-paleo]

Shrimp Sweet Potato Cakes with Avocado Salsa

Shrimp Sweet Potato Cakes with Avocado Salsa

Serves 2 1 pound shrimp, peeled and deveined 2 limes zest 2 tablespoons minced fresh jalapeno ¼ cup finely diced red bell pepper 3 green onions, white and green part, very thinly sliced 2 cups packed shredded sweet potato (this took 1 medium-large sweet potato, peeled and ends trimmed grated on a box grater) 1 T cumin 2 tablespoons minced fresh cilantro 1 clove garlic, minced 1 teaspoon kosher…

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[beyond-paleo]

Asian Soba Noodle Bowl

Asian Soba Noodle Bowl

Serves 2 1 T sesame Oil 2 cups Bok Choy 1 red bell pepper 3 medium scallions 1 T Rice Vinegar 2 slices raw ginger 6 cups Low Sodium Vegetable Broth 2 T Coconut Aminos (Soy Sauce Substitute) ½ tsp miso 8 oz Buckwheat Soba Noodles Optional – top with boiled eggs 1. Separate the green and white parts of the scallions. 2. Heat the oil in a large saucepan or stockpot over medium-high. 3. Add the bok…

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[beyond-paleo]

Best (and Crispy!) Eggplant Parmesan!

Best (and Crispy!) Eggplant Parmesan!

I first had Eggplant Parmesan when I was 24 years old, I absolutely loved the flavor but felt like I could really improve on the texture. It seemed like it was just a gloopy mess, like a casserole. So I started playing with the recipe. It took a while to figure it out and here is the results! I make my own Marinara Sauce as well as making the Vegan Parmesan Cheese. I use Violife Mozzerella…

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