​Main Ingredients:
2 + 1 tbsp. extra virgin olive oil
1 pound of raw shrimp, cleaned and deveined
            (frozen will work just defrost and dry thoroughly)
 
Herbs and Spices:
½ tsp. pink salt
Cracked black pepper to taste
½ tsp. chili powder
½ tsp. ground cumin
½ tsp. paprika
1 tsp. dried cilantro or dried parsley
 
Optional Toppings:
Bunch of fresh cilantro or fresh parsley for garnish
Fresh lime wedges
 
Steps:
1. Place the cleaned and dried shrimp in a large bowl.  (Frozen shrimp must be defrosted and dried.)
2. Add 1 tbsp. of the oil to the shrimp and toss to coat.
3. Add all of the herbs and spices to the shrimp and toss to coat.
4. Heat up your large cast iron skillet with 2 tbsp of the oil on medium heat.
5. When the skillet is hot place some of the shrimp in the pan in a single layer leaving a little space in between each shrimp.  You will do this in steps with a few shrimp at a time otherwise they will boil and not brown.
6. Let the shrimp cook and darken nicely for 2 minutes on one side.
7. Flip each shrimp using tongs and let them cook for just 1 ½ to 2 minutes more on the other side.
8. Remove the shrimp onto a platter and cover with a piece of foil to keep warm.
9. Start the next batch following the same method.
10. If the pan gets dry in between batches add a little drizzle of extra virgin olive oil, 1 teaspoon at a time.
11. Serve the shrimp as soon as you have finished cooking the last batch.
12. Garnish with freshly chopped cilantro or parsley and a fresh squeeze of lime.

Main Ingredients:
2 tbsp. extra virgin olive oil
½ large sweet onion, finely chopped
½ green bell pepper, deseeded and chopped
½ yellow or orange bell pepper, deseeded and chopped
1 jalapeno, deseeded and chopped
2 cloves garlic, minced
1 can of black beans, rinsed and drained
1 can of sweet corn, rinsed and drained
1 cup of crushed tomatoes
1 cup hot water
1 cup of fine Moroccan couscous
 
Herbs and Spices:
1 tsp. pink salt
Cracked black pepper to taste
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. paprika
1 tsp. dried oregano
1 tbsp. dried cilantro
 
Optional Toppings:
Bunch of fresh cilantro or fresh parsley for garnish
Fresh chopped avocado
Fresh lime wedges
Shredded cheddar cheese
Sour Cream
 
Steps:
1. In a large pot, Dutch oven works perfectly, heat the 2 tbsp. of oil on medium/low heat.
2. Add the chopped onion and saute until a little golden.
3. Add all the chopped peppers and jalapeno, stir and saute for about 5 minutes.
4. Add the minced garlic and stir.
5. Add the dried herbs and spices, everything on the list just toss it in, and stir until combined.
6. Add the black beans, corn, and crushed tomatoes and stir until combined.
7. Add the hot water and bring to a boil.
8. Turn the heat off.
9. Add the couscous and mix it in so it is evenly distributed.
10. Cover the pot and let it stand for 10 minutes until the couscous has absorbed all of the liquid.
11. Fluff with a fork and let rest.  Best served warm or room temperature topped with grilled chicken, steak or shrimp of your choice.
12. Top with fresh chopped cilantro or parsley, a little avocado, a fresh squeeze of lime, shredded cheddar or sour cream.
13. Mexican Monday, anyone?

These are the most perfect, chewy chocolate chip cookies. 
The only thing that makes these cookies even more perfect is taking two of them and a scoop of softened vanilla ice cream and creating a delectable ice cream cookie sandwich.  Eat smaller meals and save room for cookies!

Wet Ingredients:
2 sticks of softened butter
½ cup of cane sugar
1 cup of light brown sugar
1 tbsp. of grapeseed oil
2 eggs or egg replacer
1 tsp. vanilla extract
  
Dry Ingredients:
3 ¼ cups of white spelt flour
¾ tsp. pink salt
1 ¼ tsp. baking soda
1 tbsp. cornstarch
 
Additional Ingredients: 
2 cups of semi-sweet chocolate chips

Optional:
½ cup of mini candy-coated chocolates
 
Steps:
1. Preheat oven 350 degrees F.
2. Place all wet ingredients into a large bowl.
3. Cream the mixture well, you may use a mixer or do it by hand with a Danish dough hook or a wooden spoon.
4. In another bowl stir whisk all dry ingredients together.
5. Add the dry, whisked ingredients to the wet ingredients and mix until combined.
6. Stir in the chocolate chips.
7. Chill the dough for one hour.
8. Make cookie dough balls by using a small scoop or ¼ cup measuring spoon.
9. Roll the balls slightly to resemble short logs and place on baking sheet 2 inches apart. 
10. Slight pat down the cookies to flatten them just a little.  If using mini candy-coated chocolates this is where you would dip the top of each cookie into a little bowl of the mini candies before patting them down.
11. Bake on the middle rack of your oven for 10 minutes. Very important to do the middle rack first!
12. Then switch the cookies and bake them on the top rack for 5 to 10 minutes.
13. Remove from oven and cool completely before storing them or making ice cream cookie sandwiches.
14. Makes about 24 cookies.