Rainbow Wraps!

For some weird reason I was starving tonight. Ravenous. I-could-eat-an-entire-cow type of hungry. Now that I think about it, I only really grazed throughout the day as it was pretty hot outside and when I am warm I don’t want to eat much.

After my run I wanted some spicy and veggie filled but something that would still have a kick of protein as well. I had a ton of veggies in my fridge and since I am heading to NYC on Wednesday I figured that I should clear out as much as possible before then.

I present to you…Rainbow Wraps.

They are ridiculously easy! They are light and fresh; perfect for hot summer nights.

Makes 2

Ingredients

2 large romaine leaves

1/2 C baby kale, chopped

1/2 mango, diced

1 tsp fresh cilantro, finely chopped

1/4 avocado, diced

2 cloves of garlic, minced

1/2 red pepper, diced

1/2 cucumber, diced

12 shrimp, devined and tails removed

1/2 C pineapple juice

1/2 tsp liquid smoke

1/2 tsp cayenne pepper

1/4 tsp cumin

1/4 C lime juice

1/2 tsp smoked chipotle pepper

Directions

1. In a small dish combine together the pineapple juice, liquid smoke, cayenne pepper, smoked chipotle pepper, lime juice, and cumin. Cover and refrigerate for at leas 30 minutes.

2. For the guacamole mixture: in a small bowl mash together the avocado, cilantro, garlic, and lime juice and set aside.

3. In another small bowl combine the kale, peppers, cucumber, and mango and set aside

4. On a grill or over medium heat in a cast iron skillet cook shrimp until pink (about 4 minutes)

5. Assemble the wraps: Smear the guacamole mixture on a romaine leaf, top with the rainbow slaw and then finish off with the shrimp

6. Eat and enjoy!

 

 

 

Mmm Bacon

In the words of a truly iconic man “mmm bacon”-Homer J. Simpson

Three months ago, I would not have put “mmm” and “bacon” together, three months ago I had not had not seen the light, three months ago I had not eaten these cookies. These could turn in to an issue…it could be tragic…they may become a staple in my house. Gingersnaps made with bacon fat instead of butter. It adds a certain je ne sais quoi to these gingery little gems. An extra layer of flavour and depth to the cookie. While these guys don’t necessarily “snap” they are chewy and filled with ginger flavour. And as always, they are gluten-free thanks to almond flour and paleo friendly. Even Murdoch enjoyed half of them…he stole half a container of them off the counter when I was out…greedy little pup!

There are a few ways you can get the bacon fat for this recipe; one you could save your bacon drippings for a awhile, two you could fry about a 1 1/2 lbs of bacon and use it for sandwiches and other recipes throughout the week or three if you know your butcher and he can hook you up like my guy Julian* does then you’re golden! I was buying groceries and I told him about them, with a twinkle in his eye he passed me a tub of pork lard. It was an early Christmas miracle–I couldn’t eat through 1 1/2 lbs of bacon if I tried!!!

(*The fact that I am on a first name basis with my butcher is somewhat scary…I may need to switch it up once in awhile)

I am going to bring them to Ottawa and Montreal when I go on Wednesday. It is going to be a whirlwind trip but it will also be the first time in three years that I am spending Christmas with my little cousins, Aunties and Uncles. So 72 hours is better than nothing! I was a little disappointed that I wouldn’t be able to make it out to the hills for some boarding but there is always January!