Shrimp Cakes over Spinach Slaw with Coconut-Almond Dressing

Day off today.  Finally worked out!  I took about a week off for two reasons.  One, I felt like I was over-training myself a little bit and just noticed my body wasn’t responding very well.  I was growing tired during workouts and just not having fun.  Secondly, I didn’t want to workout while I had a cold.  I wanted to give my body ample time to rest and recover.  The over-training part is probably why I got sick in the first place.  God knows it’s not from all the grains I DON’T eat.  I say that because a recent article on Yahoo News, which is weird because it’s very mainsteam, gave a 1-5 listing of the top reasons people get the common cold.  I was shocked and appalled when I read the number 1 reason.  Not because it was news to me — I’ve been knowing this, and trying to tell YOU, but because they actually said it and it’s still a very hush hush top secret thing in the medical community.  The number 1 reason people get the common cold is from eating a diet that is too heavy in grains.  It did not say a diet in refined, boxed items, or fast food…it straight out clumped it all together and hit the nail on the head — grains.  It made my day.  Getting sick; however, did not.  Anyway, I am feeling much better now and had a very good workout this morning.  In fact, I surprised myself and did some kettle bell swings with the heaviest weight I have ever used.  So that’s very cool.  A week long rest did me good and I am back on schedule.

If you want more information on why grains will cause you to not only get the common cold more frequently, but also bring on some other terrible ailments — check out this link.  It was posted on my Facebook page today by a fitness coach that I like to follow; I shared it there, and I will share it here too.  It is very simplified and in a nutshell explains why Jason and I do what we do.

Here’s the recipe for what I made for dinner tonight and soon I will post pictures of our chocolate-covered bacon!


Ingredients for Shrimp Cakes

  • 1 lb. wild-caught shrimp, roughly chopped
  • 1/4 c. full-fat coconut milk
  • 2 tbsp. cilantro, chopped
  • 1 small jalapeno, minced
  • 1/4 tsp. smoked paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried basil
  • 1 tbsp. almond meal
  • salt and pepper to taste


Process for Shrimp Cakes

  1. Pulse all ingredients in a food processor until well blended and shrimp are chopped up finely.
  2. Heat 3 tbsp. of unrefined coconut oil in a large skillet over medium heat.
  3. Drop shrimp mixture by the spoonfull into the hot oil.  Pat down with your spoon to flatten just a bit.
  4. Cook each side 4 minutes or until golden brown and shrimp is cooked through.
  5. Set aside and keep warm.


Ingredients for Slaw & Dressing

  • 4 oz. spinach leaves
  • 1 c. purple cabbage, sliced thinly or shredded
  • 2 carrots, shredded
  • 1/2 cucumber, chopped
  • 1/4 c. full-fat coconut milk
  • juice from one lime
  • 2 tsp. almond butter
  • 1 tbsp. cilantro, chopped
  • 1 tbsp. fresh mint, chopped
  • 1/8 tsp. red pepper flakes
  • salt and pepper to taste



  1. Combine all salad ingredients in a large bowl; spinach through cucumber.
  2. Wisk all remaining ingredients together in a small bowl.
  3. Pour over salad and toss to coat.
  4. Top with shrimp cakes!



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2 Responses to “Shrimp Cakes over Spinach Slaw with Coconut-Almond Dressing”

  1. Hello,

    The spinach slaw recipe looks good but God know that shellfish and pork are not good for you either;-)

    • jennifer says:

      I love shrimp and I love A LOT of bacon and I believe them both to be very very good for me. Thanks for the comment anyway.

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