Blackberry Compote

Compote is a delicious fruit dessert perfect for summer.

Time: 8 minutes

• 1 pint fresh blackberries (3 cups)
• 1/2 cup dried currants
• 1/4 cup shredded coconut
• 2 Tbsp. coconut sugar (other types of sugar will work too)
• dash of salt

Add the berries and currants to a small saucepan with just a dash of water. Bring to medium heat, stirring, until the berries begin to soften. Add the remaining ingredients and reduce to a simmer; adjust to taste. Once the berries have softened but are not yet mushy, remove from heat and allow to cool.

Compote will keep for a couple of days in the 'fridge, but it won't keep like jam or jelly would. You can use many different combinations of fruit or berries to make compote. Experiment and create your own!

Nutritional info: 4 servings at 29g carb, ~2g fat.

Baked Lobster

A simple but tasty way to enjoy this occasional treat.

Time: 15 minutes

• 2 lobster tails
• 2 Tbsp. grassfed butter, divided

Preheat the oven to 400 degrees. With a sharp knife, split the underside of the shell lengthwise down the middle.

Place the lobster tails on a baking sheet and brush them with 1 Tbsp. melted butter. Bake for around 8 minutes (more if the lobster tails are larger).

Allow to cool enough to handle, then pry the split shell open and pull out the meat. Serve topped with more melted butter.

Nutritional info: 2 servings at 2g carb, 22g prot, ~13g fat.




Carrot, Apple, and Shrimp Salad

Time: 10 minutes

• 1 green apple, peeled, cored, and diced
• 2 carrots, shredded
• 1/2 lb. salad shrimp (pre-cooked)
• 1 Tbsp. coconut oil
• 1 Tbsp. rice vinegar
• 1 Tbsp. orange juice
• 2 tsp. minced ginger
• sea salt to taste

Place the apple and carrots in a salad bowl. Rinse the shrimp well, dry, and then add to the bowl. Add the remaining ingredients and toss well.

It's summer now, so hopefully your coconut oil will already be liquid. If not, or you are making this at another time of the year, you'll need to lightly heat your oil to liquefy it first.

Nutritional info: 2 servings at 14g carb, 18g prot, 12g fat.




Zaatar Shrimp

Zaatar is a versatile spice used in Middle Eastern cooking. If you've been a follower of my column for a long time, then you'll have seen a number of recipes using zaatar. Buy it at Middle Eastern markets or online. There is really no Western spice that compares; the flavor is unique.

Time: 8 minutes

• 1 lb. shrimp
• 1 Tbsp. grassfed butter
• 3 Tbsp. zaatar
• sea salt to taste

Rinse the shrimp and pat dry. Heat the butter in a large skillet, and then add the shrimp, zaatar, and salt. Sauté until the shrimp is opaque, stirring well.

Serve over a salad of your choice, or top some noodles (rice, yam, or kelp) with the shrimp.

Nutritional info: 3 servings at 26g carb, 30g prot, 4g fat.