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Recipes Archives - Vicki Brands

Quinoa Shrimp Bowl

Quinoa was something I discovered when I was participating in a paleo challenge a couple of years ago. I still love to use it as a grain replacement! We had this delicious shrimp quinoa bowl for dinner:


1 lb. shrimp

1 cup quinoa

1 avocado

2  bunches of scallions, chopped

1/2 can of black beans

1/2 can of corn

1 medium lime

salt & pepper to taste


  1. Add 2 cups of water to 1 cup dry quinoa. Bring to a boil and simmer ~ 15 minutes.
  2. Cook shrimp in a skillet while quinoa is cooking. Add spices & lime juice to taste.
  3. When quinoa is done (water is gone), add beans, corn, and scallions to the pot and stir. Also add spices and lime juice to taste.
  4. Spoon quinoa mixture into a bowl, then add 1/2 avocado, and finally shrimp on top!

Enjoy  <3

Shrimp Tacos- Take 2

Simple Shrimp Tacos

(with avocado salsa)


1 lb. raw shrimp

1 cucumber

1 avocado

1 large tomato

1 lemon

salt, pepper garlic to taste

corn tortillas



  1. Cook raw shrimp in a skillet, stovetop. Add seasonings to taste.
  2. While shrimp are cooking, dice cucumber, tomato, and avocado and mix in a bowl. Add lemon juice & salt. Stir well.
  3. Heat up corn tortillas.
  4. Add shrimp & avocado salsa to the corn tortillas. ENJOY!


Shrimp Stack

Oh dear…I can’t handle all the new recipes this week. They are just so deLISH!!!

This is a recipe that I saw on Facebook. However, it wasn’t really a “recipe”; it was just a series of videos, sped up, in a video type presentation. No ingredients were listed, no measurements were given. But it looked delicious, so I tried it. This reminded me of an Ahi Stack you would order as an appetizer at a restaurant for $14…so of course, I had to try to make it. Here’s the recipe I used (slash, threw together using my best judgement):

Ingredients (for 2 shrimp stacks)

1 lb cooked shrimp

1 avocado (mashed)

2 stalks of green onions (chopped)

1 bowl of 90 second brown rice (Costco)

1 medium cucumber (diced)

a dash of low sodium soy sauce

~ 2 tbsp of mayo

6 shakes of Tapatio

a few shakes of sesame seeds



  1. Cook shrimp in a pan. Add pepper and garlic to taste. Cut shrimp into smaller, bite sized pieces.
  2. Mash avocado in a bowl. Chop green onions. Cook rice. Dice cucumber.
  3. Mix mayo and Tapatio (or Sriracha) together.
  4. This recipe makes TWO stacks, so you need to repeat this two times. In a LARGE coffee mug (or small pot…something cylindrical), layer the following ingredients: add half of the cucumber, then the green onions, followed by the avocado, and finally the brown rice.
  5. Pack down the ingredients to better insure that they will stick together. Flip mug upside down on a plate and tap several times to make sure the stack comes out. Pull the mug up slowly. If necessary, gather pieces that fell out and pack them to the side of your stack.
  6. Pour a small amount of soy sauce over your stack. then spread the Tapatio mixture on top. Add sesame seeds for extra style points.
  7. Tadahh! I chose to serve this with corn chips which worked out perfectly. It was fun to scoop up the stack with the chips, plus it added some extra crunch.

Coconut{milk} Mushroom Chicken

Tonight’s dinner: coconut milk mushroom chicken on brown rice with a side of 5 super food salad. Amazing. Delicious. Absolutely scrumptious.

Cooking chicken on the ever-so-handy counter-top George Foreman grill with some veggies and brown rice is a staple in our house. But tonight, we switched it up a little. I had a bag of precut mushrooms and left over coconut milk from the “Sweet Potato & Butternut Squash Soup” I posted about the other day. So, why not put them together? Good idea…

  1. Bake 2 large chicken breasts.
  2. In a pot, heat coconut oil and add: 1 lb of chopped mushrooms, 1 medium yellow onion (chopped), pepper and garlic. Cook for 5-10 minutes. Add 1/2 can of coconut milk. Simmer for 5-10 minutes or until it looks thick.
  3. Heat up 1 package of brown rice (90 seconds in the microwave…Costco!).
  4. In a separate bowl, mix up the 5 food super salad (Costco)
  5. Serve in a bowl: rice, then chicken, then mushroom mixture on top. Salad served on the side.



Sweet Potato & Butternut Squash Soup

A couple of weeks ago I posted a recipe for Butternut Squash Soup, but I’ve found an even better, more savory one! I wasn’t happy with the appearance and the texture of the last one; it was dark in color and had the consistency of apple sauce. So, I decided to take another shot at butternut squash soup: I ordered an “emersion blender” on Amazon…UHHHmazing…plus I had some coconut milk I needed to use, AND I found a new recipe that sounded delicious! It came out PERFECT! I hope you enjoy it just as much as we did (:

Here is the recipe I used, reposted from “Making Thyme for Health”  http://www.makingthymeforhealth.com/2013/11/19/butternut-squash-and-sweet-potato-soup-vegan/


1 medium butternut squash, peeled and diced (about 5 cups) (save yourself some time: buy the precut package from Costco)

1 large sweet potato, peeled and diced (about 3 cups)

2 carrots, peeled and chopped, (about 3/4 cup)

1 small yellow onion

2 tablespoons olive oil

4 cups vegetable broth (I used low sodium chicken broth)

1/4 cup full fat coconut milk ( used low fat- still delicious)

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon curry powder (I didn’t have any…just left it out)

1/2 teaspoon garlic powder

1/4 teaspoon salt


  1. Start by warming the olive oil in a large pot over medium heat. Sauté the onion and the carrot for about three to five minutes.
  2. Next, add the squash and sweet potato to the pot and pour in the vegetable broth.
  3. Then add the spices and salt and bring to a boil. Once it has started to boil, reduce to a simmer and cover while allowing it to cook for about twenty minutes or until all of the veggies are very tender.
  4. Using an immersion blender or regular blender, puree the vegetables until a thick, smooth consistency is reached.
  5. Pour in the coconut milk and continue to blend until it is mixed thoroughly. Serve warm with fresh bread and enjoy! (I garnished with parsley and made my own crutons with two slices of whole wheat bread, toasted)


Shrimp Tacos

Seafood, especially shrimp, is low in calories but high in protein. Here is a simple recipe for fresh shrimp tacos!


  1. fresh, raw shrimp (~ 1 lb.)
  2. 2 tbsp. coconut oil
  3. 1 avocado, diced
  4. corn tortillas
  5. fresh cilantro
  6. 1 lime
  7. 1 tomato
  8. baby greens


  1. In a frying pan, melt coconut oil. Place shrimp in pan and cook until orange. Add salt, pepper and garlic as desired.
  2. While shrimp are cooking, make your salsa: mix your diced avocado, juice from half a lime, 1 diced tomato, and chopped cilantro in a small bowl. Set aside.
  3. Grill/ warm up your tortillas. Place baby greens on warm tortillas, then add cooked shrimp, and top with salsa. Serve with a few lime slices. Enjoy! (:

Protein Pancakes

Happy Saturday!

One of my favorite weekend breakfasts is pancakes. I’ve make “paleo pancakes”, which use almond flour and other paleo products, but these take the cake! I found Kodiak Cakes “Power Cakes” mix at Costco, and I have to say, it’s well worth spending the $12 on. This pancake mix is made with whole grain oat & wheat flour and a whey protein blend.

Power Cakes

1 cup mix to 1 cup water

*To get the highest protein content, replace water with milk and add an egg per cup*


  • I love topping my pancakes with fresh fruit, especially berries.
  • For some sweetness, top with honey, agave nectar, or maple syrup

For two people, we normally make 2 cups worth and sometimes we still have left overs. The left overs are amazing the next day in the toaster! We also like to prepare some chicken sausage (Costco as well) to go with the pancakes.

Have a great weekend!


Slow Cooker Beef Stew

This is a great cold day meal and it’s super easy to cook! My recipe is based on the “Mexican Slow Cooker Stew” recipe from Everyday Paleo (available on Amazon). This recipe turns out different every time, but it’s always delicious!

  • 2 lbs of beef stew meat
  • 1 small red or yellow onion
  • 3 garlic cloves, minced
  • 1 tbsp cumin
  • 1/2 tbsp chipotle or chilli powder
  • 1 tbsp oregano
  • 2 tsp sea salt
  • 2 tsp black pepper
  • 1 carton of beef broth
  • 3/4 cup tomato sauce or crushed tomatoes
  • Anything else that you’d like to throw in to complete your stew
  1. Mix all dry spices in small bowl.
  2. Place beef, garlic, and onions in crockpot and turn on low.
  3. Add spice mixture and mix well.
  4. Next, I add 1 cup of raw baby carrots, 1 bell pepper, diced, and 2 uncooked potatoes, diced (left over from Thanksgiving). These are optional, but taste great in beef stew (:
  5. Add the carton of beef broth and tomato product. Mix well.
  6. Cook on low for 8 hours or until beef is fall-apart tender.