Moroccan Spiced Shrimp & Cauliflower Couscous

1 lb raw deshelled, deveined shrimp
2 tsp paprika
1 tsp ginger
1 tsp cinnamon
1/2 tsp ground cardamom
1/2 tsp ground black pepper
1/2 tsp sea salt

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1 cauliflower, grated
1/2 cup raw pistachios
1/4 cup diced Medjool dates
1/2 tsp saffron
1/2 tsp turmeric
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1 tsp ginger

1 onion, finely sliced

1 cup brussel sprouts, roasted
1/2 cup couscous
vegetable broth
parsley for garnish

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Moroccan Spiced Shrimp:

1. In a small bowl, combine paprika, ginger, cinnamon, cardamom, black pepper, and sea salt.
2. Rub the mixture evenly on the shrimp.
3. Heat a grill pan on medium heat and lightly coat with a little olive oil or other fat of choice.
4. Add shrimp and cook for 2 minutes.  Turn and cook, until shrimp is opaque throughout, about 5 minutes total.  
5. Serve shrimp immediately alongside sides of choice.  

Cauliflower Couscous:

1. Roast brussel sprouts. 
2. Cook couscous per directions with saffron and vegetable broth.
3. Saute onions.
4. Mix in cauliflower.
5. Add turmeric, salt, cinnamon, and cumin.
6. After adequately cooked, add pistachios and dates.
7. Serve. 

H/T: https://www.thepaleomom.com/recipe-moroccan-inspired-cauliflower/

Dark Chocolate Coconut Cookies

3/4 cup coconut oil, at room temperature (solid)
1 cup dark brown sugar
1/2 cup coconut sugar or white sugar
2 large eggs
1 teaspoon vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups dark chocolate chunks
1/2 cup instant oats

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3 oz raw cacao nibs

1/2 oz coconut sugar

1/3 oz coconut oil

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Dark Chocolate Coconut Cookies:

1. Preheat oven to 375 degrees F convection bake. 
2. Beat the coconut oil and sugars together in a bowl until smooth and creamy, about 5 minutes. Add the eggs one at a time, mixing after each, followed by the vanilla extract.
3. Add in the baking soda and salt. Slowly add in the whole wheat flour. Stir in the chocolate chunks and oats. 
4. Drop by the rounded tablespoon onto the prepared sheet pan. Dough should stick together when rolled into a ball. 
5. Bake until golden brown, about 9 minutes. Let cool on a sheet pan for 5 minutes, then transfer to a wire rack to cool completely. 
6. Cookies will keep in an airtight container at room temperature for several days, if they last that long. Makes approx. 50 cookies.

Dark Chocolate Chunks:

1. Roast raw cacao nibs at 325 degrees for 10-15 minutes. Until they smell like brownies but do not appear burnt. 
2. Blend nibs with coconut oil and sugar in the Nutri-Bullet.
3. Place parchment paper on a baking sheet and lightly coat with coconut oil to prevent sticking.
4. Once melted, pour chocolate onto baking sheet and flatten into a thin sheet with a spatula.
5. Cover and chill at least 4 hours or overnight. 

H/T: http://www.completelydelicious.com/whole-wheat-chocolate-chip-coconut-cookies/
http://ultimatechocolateblog.blogspot.ca/2015/04/bean-to-bar-chocolate-at-home-costa.html