Cilantro Lime Shrimp


  • 1 ½ pounds peeled & deveined shrimp (or chicken if you don't like shrimp)
  • ½ tsp ground cumin
  • ¼ tsp pink himalayan sea salt
  • freshly ground black pepper
  • 2 tsp coconut oil
  • 2TBL minced garlic
  • 2 TBL fresh lime juice (from 1 med. lime)
  • 3-4 TBL chopped fresh cilantro


Season the shrimp with the cumin, salt, and pepper,

Heat a large skillet over med-high heat, and melt the coconut oil. Add the shrimp, stir fry until cooked through. Add the garlic another minute. Remove from heat. Squeeze lime over all. Add the cilantro, toss well.

Serve over brown rice, or on top of a big green salad.


Dang Good Enchiladas

Dang good Enchiladas


1 tsp coconut oil

1 cup onion, chopped

2 Tbl minced garlic

½ cup canned tomato sauce

⅓ cup chicken broth

6 boneless chicken tenderloins, cooked and shredded

¼ cup chopped fresh cilantro

1 tsp chili powder

1 tsp ground cumin

½ tsp dried oregano

¼ tsp cayenne

¾ tsp salt

8 small whole wheat tortillas

1 can enchilada sauce

Mexican blend shredded cheese

Light sour cream (optional)

Preheat the oven to 400*

In a medium skillet, heat the oil over low heat. Add the onion and garlic and saute, until onion is soft, about 2 minutes. Add the tomato sauce, chicken broth, cooked chicken, cilantro, chili powder, cumin, oregano and salt. Simmer 4-5 minutes. Remove from heat.

Spray a 13x9 baking dish with coconut oil cooking spray. Fill each tortilla with chicken mixture, roll up and place seam side down. Top with Enchilada sauce, sprinkle with a little cheese. Cover with foil, and bake 25 minutes. Top with sour cream (opt) and additional cilantro, if desired.