I am over the moon about this particular Christmas for so many reasons.. for one thing, I always have the most amazing time when my entire family and a handful of friends, come together to celebrate, what is probably the most celebrated holiday in my family, next to the birth of a child and even that may take a back seat to this “over the top” extravaganza! And beginning this year, I’ve decided to take on and take over, Christmas Day.. So, stay tuned Peeps.. I’ll be whipping up a “Prime Rib” tomorrow morning on about 3 hours of sleep! ?

But aside from all of the above, I’m extremely thankful for a million reasons.. My grandparents are still around to celebrate this day with their children, grandchildren, and great grandchildren, and more importantly, they’re healthy and of sound mind.

I know it may sound silly, but I really do wake up every day, feeling so incredibly grateful for all that I have.  A wonderful family, the most amazing handful of friends, who each contribute something spectacular to my life.

I have the most adorable pets (did you know I have a bird named, “Peeps??” I swear, it’s true) and I’ve met some wonderful people over the last year, who dedicate their lives to saving both animals and children who are in desperate need of being saved.  I’ve seen selfless acts over the last 7 months that have blown me away and truly warmed my heart.

It’s true, the world is made up of a lot of bad people too, but I like to think that for every bad person in the world, who isn’t contributing something positive, there’s a wonderful person, who is.  It’s sort of a logic that works for me.

This year as I look back on all the things that happened, I’m grateful that I get to wake up every day and I have the ability to do what I love.. This year, I’ve celebrated the holidays with a newfound enthusiasm that I haven’t put forth in years and it’s launched me into a level of fulfillment, that I can’t even begin to explain.

I joined Orange Theory and have had the privilege of working with some of the best trainers who have both, pushed me to limits I didn’t think I could reach, and are helping me to achieve goals, I thought I’d given up on!

Peace of Paleo is on it’s way to  being all that I envisioned it to be, thanks to the people that follow me, care enough to read my recipes and what I have to say, and for all your feedback.  Believe me, I’m grateful for you too.

I hope what ever you are celebrating today and however you plan to do so, I hope you are surrounded by the people that you love most in this world.

That said, I’ll leave you with this delicious recipe that I’ll be putting out tonight.  While we still do the traditional shrimp, baccala, octopus, and squid salad.. I thought this would make a nice “new” addition to our already overloaded menu! ?

SEAFOOD SALAD

Prep Time: 30 minutes

Cook Time: 1 hour, 35 minutes

(one loaded half tray)

Seafood Salad

*You can use frozen seafood, but it must be thawed before you steam it.

Ingredients

  • 2 pounds shrimp, tails on
  • 1 1/2 pounds calamari
  • 1 pound lump crab meat
  • 2 pounds scallops
  • 2 pounds fresh clams or mussels
  • (soak the clams overnight in a bowl of water with oatmeal, this will remove the sand from them)
  • 2 1/2 lemons
  • bottle of white wine (or 3 cups of chicken broth)
  • a handful of dried chili’s (I used 5)
  • 20 cloves of garlic, minced
  • 5 stalks of celery, finely sliced
  • handful of fresh parsley, chopped
  • 1 red onion, diced
  • 1 cup sliced jalapeno’s (plus, 1/2 cup of the juice)
  • 1/2 cup olive oil
  • sea salt to taste
  • a couple pinches of red pepper flakes, optional
  • (you can use frozen seafood, but make sure it is completely thawed before you steam it)

Instructions

  • Preheat the oven to 400 degrees. Rinse all your seafood and pat it dry. Add the shrimp to the baking tray. Then add the calamari, the scallops, crab meat, and the the clams. Pour the wine over the fish and into the pan. Mince up the garlic and add it to the tray along with the chili’s and half a lemon. Juice the remaining half of one lemon, and pour the juice over the top. Now cover the tray with aluminum foil and bake for 1 hour and 15 minutes. Raise the oven temperature to 450 and bake for an additional 20 minutes or until the clams have opened. Remove the tray from the oven. Dice up your celery and parsley and add them to a large mixing bowl along with the red onion. Add the jalapeno’s, the jalapeno juice, and the juice from one lemon. Then add the olive oil, sea salt to taste, and a couple pinches of red pepper. Give it a good toss and place it in a tray or serving platter. Garnish with lemon slices and serve.

 

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