Sunday, June 30, 2013

Gluten Free White Birthday Cake (Refined Sugar Free, Vegan)

Hi Folks,

It's Iris here.  First of all, I cut my hair! This has nothing to do with being gluten free, but everything to do with body image and how we women perceive ourselves. Thinking I may end up writing a post on it (but it will be on if I do). I'll put up some pics on Facebook soon because I don't have any to share here today. 

It's been very strange to be setting up posts every day this month, yet not be writing my own here. I have been writing the Mind*Body*Spirit Exercises of the Week, so I hope you're trying them out and finding them useful.

I would love to get some feedback on how you're getting along with the Gluten Free Health Challenge so far: what you like, don't like, want more of, less of. This is all an experiment (isn't all of life, really?) so I imagine I'll be tweaking things as I go along. I have to thank all the coaches and challengers for committing themselves to this, and I'd also like to thank everyone who's joined the GF Facebook support group. If you haven't joined the group yet, we've been sharing a lot of ideas, recipes, and support around the ideas of body image and taking care of your body without being unkind to yourself or getting into the "guilt trap" around food.

(Speaking of food and guilt, I'll be running a program soon on releasing emotional eating, and those of you in my GF Facebook support group or on my Fairy Angel mailing list will hear about this and other upcoming programs first. I haven't finalized all the dates yet, but I can tell you that I will only be accepting a very small number of people into the program this time around, so if it sounds like something you might be interested in, make sure you're getting the info first!)  

Friday was my birthday, and so I made a cake. A gluten free, refined sugar free, vegan cake of course. My goal was to make one with minimal ingredients and not too many "fancy" ingredients. I didn't want you all to have to go grocery hunting in order to bake this. It didn't turn out exactly as I had hoped. I was going for a lemon cake, but found the amount of lemon I used barely lent any flavor at all. And it's not particularly sweet, so for those of you who like a lot of sugar in your cake, you'll want to add a sweet frosting. I'm sharing the recipe with you, not because it's perfect yet, but because it's a really good base to start with. With so few ingredients, it would be easy to tweak this to your liking. I'll include some ideas on that below, including how you might turn it into a chocolate mocha cake... I'm salivating just thinking about it. 

Wondering how I turned this into a 2-layer cake? I had some not-so-perfect moments with this recipe. First, I baked it in a 9 inch cake pan and it overflowed. Not pretty. Then I ran out of ingredients and didn't want to buy more for a second layer. So I just cut it in half and made half a cake. I spread blueberry jam in between the layers, and frosted it with a version of this vegan frosting from Whole Life Nutrition.

Basic White Cake (Gluten Free, Refined Sugar Free, Vegan)

2 2/23 cups white rice flour* (300 grams)
1 teaspoon baking soda
1/2 teaspoon sea salt
1 13.5-ounce can full fat coconut milk, room temp
1/2 cup maple syrup, room temp
1/4 cup lemon juice, room temp
1/4 cup unsweetened applesauce, room temp
2 teaspoons pure vanilla extract

  1. Start by having all ingredients at room temperature. Preheat your oven to 350 degrees F. Grease and rice flour a 10 inch cake pan (if you only have 9 inch, fill it about 2/3 full and make cupcakes with the extra).
  2. In a large bowl, whisk together the rice flour, baking soda, and sea salt. Set aside. 
  3. In a separate large bowl, whisk together the coconut milk, maple syrup, lemon juice, applesauce and vanilla. Slowly whisk the dry ingredients into the wet until thoroughly combined. Pour into the baking pan and bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool completely before removing. 
 Makes 1 10-inch cake layer. 
*Superfine white rice flour is ideal. I find mine at the Asian grocery store.

Substitutions: Keep in mind that I haven't made these substitutions. They're just a guess at what might work.

Rice flour: I think you can replace this with a gf flour blend or another light flour like teff or brown rice flour. You may have to adjust the amount of liquid. You want a typical cake batter (sort of like the thickness of pancake batter).

Coconut milk: Replace this with any liquid. If you use juice, it will increase the sweetness of the cake. You might want to use a little less liquid since full fat coconut milk is so thick.

Maple syrup: Replace with honey, agave nectar or coconut nectar. Or use a granulated sugar instead, increasing the amount to 3/4 cup of sugar, and increase the liquids used by 1 tablespoon.

Applesauce: Any puree or fat will work here. Pureed sweet potato, pureed pear, yogurt, butter or oil are all options you can try here.

Lemon Juice: Just like with the coconut milk, you can replace this with any liquid. If you want a cake with more lemon flavor, you can also try adding lemon zest to ramp it up.

Pure vanilla extract: Try a different extract like almond or lemon. 

To make this chocolate: Try using 2 cups of white rice flour and 2/3 cup of cocoa powder. Replace the lemon juice with room temperature coffee for a mocha cake.

To make it completely sugar free: Try this recipe, which is very similar and uses stevia. 

Lots of love to you all,

Saturday, June 29, 2013

Inspirational Gluten Free Stories: From SAD to Primal

Today's Inspirational Gluten Free Story comes from Robin Gregory. Robin runs the Facebook page, Primal Healthy Steps, a group for those seeking a community that encourages and supports one another to be whole in spirit, body, and soul. She shares recipes, fitness tips, inspiring words and more. 

If you had asked me five years ago if I was healthy, I would have emphatically said, "YES!" Even though I was forty pounds overweight and felt about ten years older, I was eating the SAD (Standard American Diet - love that acronym) assuming that I was doing the best that I could for my health and the health of my family. Since birth I have had a serious food allergy to fish and nuts, and a number of environmental allergies (including a few years when I was actually allergic to polyester). I spent many nights drinking warm tea to "settle my stomach" while covered in pink calamine lotion (slight exaggeration but not much). My mother even often described me as having a "weak" stomach. When I was excited or stressed, nervous or worried, happy or hungry, I had a stomachache. While on my own in college, I continued to have discomfort on a regular basis. However, I just found a way to cope and mask the symptoms; I never considered that maybe there was something that I was doing to contribute to my constant condition.

Fast forward five years to when I was pregnant with my son. I thought a precious way to connect with my unborn child was to have a treat at Dairy Queen and wait for the show. He would twist and turn and virtually do flips in my stomach. I would think, "Boy, this baby LOVES ice cream!!" After his birth, he began to show signs of intestinal distress every time I nursed him. He was literally writhing in pain after every feeding. We learned that his impressive acrobatics in the womb were evidence of a painful reaction to dairy.

I eventually had to completely refrain from eating/drinking dairy products while I was nursing to relieve his constant pain. As he grew, it became more evident that he was suffering from a lot of the same symptoms that I had experienced as a child; he also began to develop allergies to almost everything. His body was in distress and there was not much that the medical community had to offer as a solution.

During this same time, my father was diagnosed with Ulcerative Colitis. He too had suffered since childhood with constant digestive issues and with lactose intolerance. A pattern began to emerge, and it was time to get to the root of what seemed to be an apparent genetic predisposition.

In April of 2011, I started reading Mark Sisson's book, Primal Blueprint, and learned what foods contributed to internal inflammation, a symptom that my son's endoscopy revealed. Next I read Wheat Belly by cardiologist, Dr. William Davis, and followed up with The Good Fat by Fran McCullough. These books helped me to begin the process of learning all that I could about what foods we should eat to enable our bodies to work optimally. It was truly a paradigm shift to accept that what I had previously learned about nutrition may have been contributing to all of our conditions.

To wipe the slate clean and "reset" my body, I started with what is essentially a Whole 30. According to their website, on the Whole 30 you "cut out all the inflammatory, insulin-spiking, calorie-dense but nutritionally sparse food groups for a full 30 days. Let your body heal and recover from whatever effects those foods may be causing. Push the 'reset' button with your metabolism, systemic inflammation, and the downstream effects of the food choices you've been making." That's exactly what I needed!

I focused on quality proteins, fruit, vegetables, healthy fats, and occasionally a little dark chocolate. I ate a wheat free and grain free diet, and I focused on eating as many nutrient dense foods as I could. My daily goal was to make sure to eat vegetables at every meal. I watched just about EVERY food documentary on Netflix. I was a sponge. I discovered Pinterest at the same time and added boards devoted to Paleo/Primal recipes and wheat-free desserts. I became obsessed with coming up with acceptable alternatives to feed my family so that they never felt deprived. I was absolutely thrilled to learn about alternative flours that I could use to still feed my family pancakes, waffles, and biscuits like "normal" people. I never wanted to be without ideas or inspiration to cook and eat the best food for my body.

Honestly, my family had a much harder time adjusting. They were not as enthusiastic about the nutritional changes as I was. But I was committed, not just for my sake, but also for theirs. In eighteen months I slowly shed thirty pounds, but more importantly, I gained invaluable insight about how to feed our bodies and how to listen to cues that are meant to protect us. My son is now a healthy eleven year old who rarely suffers intestinal distress the way he used to. My dad is currently doing well and manages his symptoms with a diet tailor made for him. We listen to our bodies and feed them accordingly. I am not saying that we ALWAYS eat clean. However, we understand and accept the consequences of deviating from eating whole foods. Sites like The Daily Dietribe have helped us to continue to enjoy a variety of foods that fit our wheat free, grain free (by definition gluten free) lifestyle. 

You can follow Robin on her Facebook page, Primal Healthy Steps.  

Friday, June 28, 2013

Creamy Coleslaw with Arame (Gluten/Grain Free)

Today's recipe comes to us courtesy of Sarah Dochow, health coach for Marie on Team Gratitude. Sarah will share healthy gluten free recipes with us every 4th Friday of the month through November. You can also find more gluten free recipes here.

We're celebrating summer by joining in on The Great Big Gluten Free Barbecue, hosted by Mary Fran Wiley at Frannycakes. Check out her blog today to see all the other bloggers joining in with recipes. 

I can't pinpoint exactly when my love affair with coleslaw began, but it has gradually become an obsession over the past year. I didn't always love this tangy, crunchy, creamy, sweet salad, but I'm glad I gave it another try. As with many recipes I try, I like to add new ingredients to increase the nutrition and flavor of the dish. This coleslaw recipe is no exception. I've added a rather unusual ingredient for coleslaw: arame seaweed. If you aren't used to seaweed, you might be turning up your nose right now. But I urge you to give it a chance. Its saltiness and unique flavor create a coleslaw that is not only delicious, but provides healthy minerals as well. I love to take this salad to potluck gatherings. It also makes a great lunch with some chickpeas thrown in or with roasted chicken on the side.   

Coleslaw is not a dish that you can just whip up in 15 minutes. That being said, it is rather easy. You just need to give the cabbage a little time to sweat to prevent ending up with soggy coleslaw. I used a mixture of both green and purple cabbage in my coleslaw because I like the way it looks. Of course, I always end up with extra cabbage which I then use to make sauerkraut. You can prepare your sauerkraut while waiting for the cabbage to sweat for your coleslaw.


Creamy Coleslaw with Arame Print-Me
An original recipe by Sarah Dochow of Nurture Nutrition

2 pounds cabbage, green or purple (or both)
1 1/2 teaspoons sea salt
2 teaspoons honey
1/4 cup apple cider vinegar (if you use raw, you'll add probiotics to your salad!)
1/3 cup diced red onion
1/4 cup dried arame seaweed
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon caraway seeds
1/4 teaspoon black pepper
2 carrots, grated

  1. Cut your cabbage right down the middle. Make a V-shaped notch in the center to remove the hard, white core. Take the cabbage that is left and cut it into quarters. Turn it on its side and chop into 1/8 inch strips. Add the salt to your cabbage and mix. Put your salted cabbage in a colander and put the colander on a plate. Put a bowl on top of the cabbage and put some cans in it for weight. Allow the cabbage to sweat for about an hour. 
  2. Meanwhile, whisk the honey and apple cider together, and add the diced red onion to it. Allow to sit while the cabbage is resting. This helps take away some of the pungency from the red onion. 
  3. Next, take your dried seaweed and soak it in cool water for 15 minutes. Drain and set aside. 
  4. Mix the mayonnaise, mustard, caraway seeds, and black pepper together and set aside.
  5. Once the cabbage is ready, squeeze out extra moisture with your hands and put in a large bowl. Add the carrots, marinated onions, rehydrated seaweed, and mayonnaise mixture to the bowl and stir well. Store in the refrigerator.  

Thursday, June 27, 2013

Quinoa Salad (Gluten Free, Vegan)

Today's recipe comes to us courtesy of Shirley Plant, health coach for Rose on Team Avocado. Shirley will be bringing us healthy gluten free recipes every 4th Thursday of the month through November. You can find more gluten free recipes here.

Quinoa, pronounced "keen-wa," is one of my favorite foods. It is known as the Mother of all grains. Truthfully it is not a grain, but a tiny seed belonging to the goosefoot family, which also includes spinach and beets. It was the main staple food for the Incas thousands of years ago and is now an organic crop that is grown in Canada and the Unites States. Vegetarians would do well to incorporate quinoa into their diet, as it contains all eight essential amino acids that make up a protein.

Quinoa is very versatile and can be added to soups, stews, ground down into flour to make cookies/pancakes/muffins, and is gluten free. As quinoa has a mild flavor, it is best mixed with herbs and spices.

By eating one cup of quinoa, you will consume:
  • 220 calories (70 percent carbs, 15 percent fat, 15 percent protein)
  • 40 grams of carbohydrates (13 percent daily value)
  • 8 grams of protein (16 percent daily value)
  • 3.5 grams of fat (5 percent daily value with no saturated fat)
  • 5 grams of fiber (20 percent daily value)
  • 20 percent daily value of folate 
  • 30 percent daily value of magnesium
  • 28 percent daily value of phosphorous
  • 15 percent daily value of iron
  • 18 percent daily value of copper
  • Almost 60 percent daily value of manganese
  • And it has a low glycemic load!
So whether you are working out or simply trying to add in more healthy foods to your diet, try adding quinoa to your menu planning today. Here is a recipe to give you a head start.


Quinoa Salad Print-Me
An original recipe by Shirley Plant of Delicious Alternatives

1 cup uncooked quinoa (250 ml)
2 cups water (500 ml)
1/2 teaspoon sea salt (2 ml)

1 teaspoon sea salt (5 ml)
1/3 - 1/2 cup olive oil (80-125 ml)
1/3 cup lemon juice (80 ml)
2 cloves garlic, minced
1/2 cup fresh mint, finely chopped (125 ml)
2 cups fresh parsley, finely chopped (500 ml)
1 bunch green onions, chopped
1 large carrot, diced
1 red pepper, diced

  1. Wash quinoa well and drain. In a pot, cover quinoa with 2 cups of water and 1/2 teaspoon of salt, bring to a boil, and lower heat to simmer. Allow to simmer for 15-20 minutes. Once done, fluff cooked quinoa with a fork and set aside to cool. 
  2. Mix dressing ingredients together in a bowl and pour over cooled quinoa. Mix well and refrigerate. Serve on a bed of lettuce with radicchio, or just on crackers or bread. 

Wednesday, June 26, 2013

Quinoa Tabouli (Gluten Free, Vegan)

Today's recipe comes to you courtesy of Ellen Allard, health coach for Rebecca on Team Fuji. Ellen will share a healthy gluten free recipe with us every 4th Wednesday of the month through November. You can find more gluten free recipes here.

When I found out, early on in my gluten free days, that the tabouli recipe I'd been making for years wasn't gluten free, I wept. Big crocodile tears. No more bulghur for this gluten free diva. And then I discovered quinoa, and seismic changes were made in my gluten free world. I'm talking LOVE. And for more than one reason.
  1. It's a no-brainer. Sub quinoa for bulghur and you have Quinoa Tabouli. 
  2. On a flexibility scale, quinoa gets a 10 when you use it to make Quinoa Tabouli. You can dress it up or down, adding different vegetables to the final mix, depending on what you have in the fridge. Though don't think that you can use that gnarly looking scallion you found hiding under a bag of carrots! Scallions are key and they've gotta be fresh and perky. 
  3. Quinoa is gluten free. Bingo. Say no more. And WAY full of protein. 
  4. Quinoa comes in three different colors. Red. Black. Regular ol' beige. Can you even believe it? 
  5. Quinoa is ridiculously easy and quick to cook. You can microwave it, cook it on the stovetop, or throw it into a rice cooker (don't blink, it cooks really fast...not kidding). 
  6. When the temperature doesn't climb much out of the single digits and I need to wrack my brain to remember what summer feels like, Quinoa Tabouli comes to the rescue. Nothing brings me back to the dog days of our New England summers more quickly than this gluten free gift to my repertoire of summer recipes.

Quinoa Tabouli Print-Me
An original recipe by Ellen Allard of Gluten Free Diva
1 cup uncooked quinoa, rinsed and drained*
1/2 cup chopped scallions
1 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/2 cup quartered grape tomatoes
Sea salt and freshly ground black pepper to taste
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon minced garlic

*Don't skip this step. Quinoa has a bitter coating call saponins which can be rinsed off. 

  1.  Cook the quinoa per the directions on the package. Chill thoroughly. 
  2. Add scallions, parsley, mint, and tomatoes to the quinoa. Add salt and pepper to taste. 
  3. Whisk olive oil, lemon juice, and garlic until blended. Add to quinoa and veggies, and mix until thoroughly combined. Chill before serving. 
Serves 6-8

Monday, June 24, 2013

Grilled Sweet Potato Wedges with Honey Avocado Dip

Today's recipe comes to us courtesy of Mia Davis, health coach for Amy on Team Kale. Every 4th Monday of the month, Mia will share a healthy gluten free recipe with us. You can find more gluten free recipes here.  

This recipe is easy, healthy and full of flavor! And since you can make the sweet potatoes in tin foil on a grill, this is a great idea for bringing to a BBQ. That way you can be sure to avoid cross-contamination from any other foods.



Grilled Sweet Potato Wedges with Honey Avocado Dip Print-Me
An original recipe by Mia Davis of Blissful Chicks Wellness 
This is one of my favorite recipes. It's quick, easy and SO delicious! This makes a great summer side dish or party platter.

1 large sweet potato, peeled and cut into wedges
1 tablespoon olive oil
Sea salt to taste
1 ripe avocado, peeled and pit removed
1 tablespoon raw honey
1 small lime
2 teaspoons fresh cilantro
Cumin to taste

  1. Bake sweet potato at 400 degrees F for 15 minutes. Then brush wedges with olive oil and place on well-heated grill. (You can use foil on grill or place onto rack for grill marks). Turn once, and take off grill once desired tenderness is reached (about 10 minutes). Sprinkle with sea salt. 
  2. In bowl, mash avocado with honey and lime juice until smooth. Add cilantro and cumin and mix well. Serve with wedges. Enjoy! 

Sunday, June 23, 2013

Gluten Free Turkey Burger in a Bowl

Today's gluten free recipe comes to us courtesy of Drew Parisi, the coach behind Team Smoothie. Every 4th Sunday of the month, Drew will share a healthy gluten free recipe with us. You can find more gluten free recipes here.

In Palo Alto, we have this fun little restaurant called, The Counter. It's a chain, so you may very well have one where you live too. They allow you to build your own burger, and I always end up with a fabulously decadent creation topped with sauteed mushrooms, grilled onions, goat cheese, and a runny egg.

They give you the option right off the bat to order your burger with a bun or a salad, served over organic greens and your choice of fresh vegetables. I love that the burger-in-a-bowel isn't on the "secret" menu - We gluten free foodies can feel welcomed and celebrated ordering right off the regular menu. (They do offer gluten free buns, but why settle for a small, hard roll when you can have your burger displayed proudly, overflowing with toppings, in a glorious BOWL!)

There always comes a time when I start thinking, "I would do this if I were to make this at home," or, "I wish they offered that as an additional topping." At this point, I know it's time to experiment in my own kitchen. Here's my homespun version of The Counter's burger-in-a-bowl with plenty of flavor in the burger itself, so you won't even consider masking its taste with a boring bun.


Turkey Burger in a Bowl Print-Me
An original recipe by Drew Parisi of Parisi Nutrition

1 pound ground turkey
1/2 red onion, diced
2 tablespoons chopped Italian parsley
1 egg (this adds a little moisture - If you're sensitive to eggs, simply leave it out.)
1 tablespoons Dijon mustard
1 teaspoon hot sauce
Sea salt and freshly ground black pepper to taste
Additional veggies and add-ins (see step 2)


  1. Mix all ingredients in a large bowl. Shape into uniformly sized patties, and grill over medium-high heat until thoroughly cooked. (Sometimes I just cook them in a pan on my stove when I don't feel like doing the whole grill thing.) 
  2. Serve over a bed of lettuce and top with plenty of vegetables like grilled onions, sliced tomatoes, dill pickles, cucumbers, sprouts, avocado, jalapeño, etc. Be creative! You can even sprinkle with a bit of goat cheese or good cheddar, and top with a runny egg.    
Serves 4.

P.S. This is a great meal for leftovers! Double or triple the recipe to take burgers as lunches during the week, or nibble on a burger and some vegetables as part of a balanced snack. You can freeze the patties for up to 3 months.  

Saturday, June 22, 2013

Gluten Free Cajun Shrimp Skewers and 4 Tips for Gluten Free Barbecues

Today's gluten free recipe comes to us courtesy of Georgianna Dolan-Reilly, the coach behind Team Strawberry. Every 4th Saturday of the month, Georgianna will share a healthy gluten free recipe with us. You can find more gluten free recipes here. ______________________________________________________________

BBQs are one of the harder social situations that revolve around food. Not only is the main focus often on things that go between buns and rolls (which are usually toasted on the grill) but many other options are also either meat-based or pasta-based. It's hard to navigate this realm both gluten free and personally as a non-meat eater, but with a bit of vigilance and planning, you can still have a great time! Whenever I throw or attend a BBQ, there are a few things I keep in mind.
  1. If you are not planning or throwing the BBQ, speak to the host in advance about your needs. 
  2. When attending a BBQ, I almost always bring the following with me (just in case):
    1. Tin foil
    2. Tongs
    3. Gluten free hot dog rolls or hamburger buns
    4. A gluten free dish for sharing. This can be anything from a salad to chips and dip or even a gluten free pasta salad. This way you always have something to eat, even if you can't have anything else there. AND you don't come empty-handed.
  3. Make sure you don't have any grill contamination by ensuring that the person doing the grilling is aware of cross-contamination. This as simple as educating them about your needs and, depending on your confidence in the person and their understanding, suggesting the following:
    1. Provide them with your tin foil and tongs, as well as any food especially for you and let them know that these should only be used with your foods.
    2. Let them know that your food should be cooked separately from other foods. Depending on how much they understand, you might have to be specific about what separate means:
      1. In its own tin foil where nothing that might contain gluten has been cooked.
      2. Fold the foil over to ensure that no grease or run-off from other foods gets on it.
      3. If the grill has an upper and lower rack, consider asking that your food be cooked on the upper rack, or let the person cooking know that bread cannot be cooked over your food. This will avoid crumbs falling onto your foods. 
      4. If all else fails, offer to cook your own food. 
  4. If you are a vegetarian or a pescatarian like me, but still miss having a burger or hot dog once in a while, there are vegetarian options out there to consider (although I will admit they are hard to come by). Here are just a few: 
    1. Sunshine Burgers
    2. Dr. Praeger's California Veggie Burgers
    3. Soy Boy Not Dogs - Made on equipment that sometimes processes gluten containing ingredients
    4. Lightlife Original Tofu Dogs - Made on equipment that may process gluten containing ingredients
    5. Gluten Free Soy Chorizo from Trader Joe's

Cajun Shrimp Skewers Print-Me
An original recipe by Georgianna Dolan-Reilly
I am a pescatarian, which makes BBQs a bit tricky, especially if I want to partake of something that is a good source of protein. These little babies add some protein and spice to your grilled meals, and are great when paired with corn on the cob, potatoes, or really any other item that might be at a BBQ. Try them on their own, or even over rice or on a salad. 

Marinade Ingredients:
1/2 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon paprika
2 teaspoons minced garlic (approximately 2 large cloves)
1 1/2 teaspoons onion powder
1 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon lime zest
1/4 teaspoon ground cumin
1/4 teaspoon cayenne powder*
1/4 teaspoon sugar

*If you like more spice, double the cayenne pepper or consider adding 1/4 teaspoon finely minced jalapeño.

Other Ingredients:
1 pound raw shrimp (peeled and deveined on top and bottom)
1 medium sweet onion
1 medium green pepper
1 medium red pepper
1 medium yellow pepper
1 medium orange pepper
1/2 pint cherry or grape tomatoes

  1. In a glass or metal bowl, add the marinade ingredients. Stir until well mixed. Let sit while prepping shrimp and other ingredients. 
  2. Wash the shrimp. Next, peel and devein by removing the grey/black areas along the bottom and top of the shrimp with the tip of a knife. 
  3. Re-wash the shrimp and pat dry. 
  4. Add the shrimp to the marinade and stir until completely covered. Cover bowl and let sit in fridge for 30 minutes. Shake or stir occasionally. 
  5. Meanwhile, heat the grill to low or medium heat. 
  6. Slice the peppers and onions into squares of about equal size (about 1 inch), and set aside.
  7. When the shrimp are done marinating, prepare the skewers by alternating peppers, onions and shrimp. Each skewer is best with 2-3 shrimp. Set aside marinade for basting. 
  8. Place skewers on grill, drizzling each with marinade. 
  9. Cook for approximately 4-5 minutes on medium heat or 9 minutes on low heat. 
  10. Turn, baste once more with marinade, and cook for another 4-5 minutes on medium or 9 on low.
  11. Remove skewers from grill and enjoy!
Makes approximately 12-15 skewers.


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