Subject: Paleo Style with Avocado Oil - Amy Hunter Cooking Class

Is avocado oil good for paleo, Friend? Yes it is!
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Cooking With Avocado Oil: 
Paleo Style

Hello Friend,

Extra virgin avocado oil is perfect for Paleo dieters. 

It’s full of heart healthy fats, not overly processed, and doesn’t contain GMO’s, trans fat, or those polyunsaturated fats you find in soybean, corn, or commercial vegetable oils.

Besides that, it just tastes good! 

Like the avocado itself, the oil pairs well when you’re cooking spicy Southwestern style dishes, and is perfect for cooking shrimp and fish.

When paired with some end of summer vegetables like zucchini and cherry tomatoes, it makes a simple, light meal that is satisfying and full of flavor.

In my Spiced Shrimp and Zucchini Noodle recipe, zucchinis are turned to noodles with a spiral slicer and then tossed with spiced shrimp that are sautéed in garlic and avocado oil. Some cherry tomatoes add a contrasting sweetness, and asparagus adds a crunchy bite. 

You won’t miss the pasta in this dish, but if you don’t follow a Paleo diet plan, you can simply use traditional pasta instead of the zucchini if you wish.

If you don’t have a spiral slicer, don’t fret! A simple julienne peeler, which can be found for a few dollars at your local kitchen supply store, makes fast and easy noodles out of a number of vegetables, with no attachments or storage issues to worry about.

Spiced Shrimp and Zucchini Noodles
Serves 2

For crunchy noodles, just toss the raw zucchini with the hot shrimp. The heat will soften the noodles slightly, but won’t make them mushy. If you want them hot and soft, sauté them in a bit of avocado oil before tossing with the remaining ingredients.


1 zucchini
1/2 cup cherry tomatoes, halved
8 thin asparagus spears, cut into bite sized pieces
1/2 pound raw shrimp, peeled and deveined
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
2 tablespoons extra virgin avocado oil
Fresh chopped parsley or cilantro, for garnish
Colima Sea Salt and fresh ground pepper, to taste


Using either a spiral slicer or julienne peeler, shred the zucchini into noodles. Put in a bowl with the cherry tomatoes and asparagus.

Toss the shrimp with the seasonings. Heat a skillet over medium heat and add the avocado oil. Add the shrimp and sear until pink, about 2-3 minutes. If you want softer noodles, add the vegetables to the pan and toss lightly. Season with salt and pepper, garnish with chopped parsley or cilantro and serve immediately.

Culinary Tip #7

Peeling garlic is a pain. 

Here are two easy methods for quick and easy peeling:

1. For a lot of garlic, put all your cloves in a bowl. Put another bowl on top and shake vigorously. Remove the top bowl and be amazed that your cloves are magically peeled.

2. For a few cloves, put them in the microwave for 5-10 seconds and watch the skins slide right off. 

In my next email...

Lunch is a busy time of day for a lot of folks, and if you’ve got a jam packed day ahead of you, it can become all too easy to rely on drive thru burgers or a salty snack from the vending machine.

I say, stop the madness. There is no reason to eat food that doesn’t taste good, no matter how busy you are. Good food doesn’t have to be complicated, and you don’t have to eat leftovers if that’s not your thing.

Cook with Love,

Amy Hunter
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