Coconut Shrimp

1 lb. 26-30 shrimp, peeled, deveined, thawed ¼ cup coconut oil 1 teaspoon cumin 1 teaspoon paprika1 teaspoon garlic salt 1 teaspoon pepper 1 teaspoon coriander ½ cup onion, sliced 1 tomato, diced 2 cans unsweetened coconut milk 2 sprigs of cilantro, diced (optional)   Pre-heat pan in medium heat. Add coconut oil.   Sauté…

Middle Eastern Pita Salad

One 10-inch pita, split in half Vegetable oil 1 teaspoon cumin 1 red pepper 1 cup marinated artichoke hearts, drained 3 ripe plum tomatoes or 2 cups small cherry or grape tomatoes ¼ cup kalamata olives, pitted ¼ cup fresh mint or basil, chopped ¾ cup feta, crumbled ½ lemon 2 tablespoons olive oil 1…

Blue Cheese Burger

1½ pounds medium ground beef 2 teaspoons salt 2 teaspoons pepper 3 ounces spreadable cream cheese 3 ounces crumbled blue cheese 1 tablespoon Keens mustard   Pre-heat barbecue to medium heat. Mix together ground beef, salt and pepper. Divide into 8 equal portions and flatten burgers to about ¼ inch thick. Use a 6” dessert…

Athens Barbecue Chicken Salad

Serves 4: 1 cup low fat plain yogurt Juice of one lemon 3 tablespoons Greek seasoning 2 tablespoons chopped fresh mint 1 pound chicken tenderloins 100 gram container fresh spinach 1 chopped yellow pepper 1 chopped orange pepper 4 large diced roma tomatoes 1 diced English cucumber 4 ounces crumbled feta cheese ½ cup feta…