Orange Peel Shrimp

• 2 lbs raw shrimp, deveined with tails on or off
• 4 cloves garlic, minced
• 8 scallions, finely chopped
• 2 oranges, zested and juiced
• 6 tbsp orange marmalade
• ½ cup soy sauce
• 4 Thai chili peppers (optional but recommended)
• ¼ tsp red pepper flakes
• ¼ cup cornstarch
• 4 tbsp canola oil, divided
• 1 cup brown or white rice, cooked and fluffed with a fork
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• Heat 1 tbsp of canola oil in a large skillet over medium heat. Once hot, add the minced garlic, six thinly sliced scallions (save the other two for serving), orange zest and thai chili peppers. Saute briefly for about two minutes until garlic is fragrant and scallions wilt.
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• Add the soy sauce, orange juice, orange marmalade and red pepper flakes to the pan and stir well to combine. Mixture should be bubbling. Continue simmering until sauce thickens, about five minutes or so. It should become very, very thick. Once thick, turn off heat.
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• Sprinkle the cornstarch on a large plate. Pat the shrimp dry with paper towels then toss in the cornstarch to coat.
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• Heat the remaining three tablespoons of oil in another skillet or wok (I like to use a cast iron skillet for this) over high heat. Once sizzling hot, drop the shrimp in the oil and fry for about a minute or two until shrimp are very pink and curled. The cornstarch should create a crunchy outer coating on the shrimp.
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• Remove the shrimp from the oil and toss in the orange sauce. Serve shrimp over brown rice with additional scallions on top. Don’t eat the chili peppers!

Tuna with Avocado, Soy, Ginger, and Lime

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 t. grated fresh ginger
1 garlic clove, minced
2 limes, juiced
2 T. soy sauce or coconut aminos
pinch sugar
sea salt and freshly ground pepper
1/4 cup EVOO
2 (6 ounce) tuna steaks
1 ripe avocado, halved, peeled, and sliced

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 T. of olive oil. Stir the ingredients together until well incorporated.

Place a skillet over medium high heat and coat with the remaining 2 T. of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture in the pan to coat the fish. Serve the tuna with the avocado and the remaining sauce drizzled over the whole plate.

Gluten Free Pumpkin Bread

1 cup pureed pumpkin
2 eggs, room temperature
1/3 cup canola oil
1/3 cup almond milk
1-1/4 cups GF flour blend
1/2 cup GF rolled oats
3/4 cup sugar
1 t. baking soda
1/2 t. cinnamon
1/2 t. pumpkin spice

Preheat oven to 350 degrees. Lightly grease a metal loaf pan and set aside.

Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Blend until creamy.

In a separate bowl, mix the flour, oats, sugar, baking soda, cinnamon, and pumpkin pie spice.

Add the dry ingredients into the wet and mix thoroughly until smooth. Pour batter into prepared loaf pan.

Bake for 50-60 minutes or until a toothpick inserted comes out dry. Allow to cool in pan before removing to a wire rack.