28 1 / 2013

Ingredients (for 6):
40 Large uncooked shrimp
2 cups unsweetened coconut shavings (I’m particularly fond of red mill)
1/4 cup flax seed
1 tablespoon old bay
1 tsp fresh cracked pepper
3 egg whites

coconut oil for frying shrimp

Dipping sauce:

1/4 honey
2 tsp tamari soy sauce
1 tablespoon ground ginger 
2 tsp rice wine vinegar
1 tablespoon olive oil
1 tablespoon chili paste
1/4 teaspoon salt

Instructions:
1. Deshell/devein shrimp and dry off. Put shrimp in egg whites with pepper

2. Mix coconut flakes, old bay, and flax seed in a bowl. 

3. Remove shrimp from egg white one at a time and coat in coconut mix. Set aside.

4. In a medium skillet bring coconut oil to frying temp at medium high heat. (You can test the temp by putting a shrimp in and listening for the crackle *technical term*)

5. Place shrimp in pan not touching one another. Flip once the coconut has browned, 1-3 minutes per side. 

Sauce Instructions:
mix all ingredients in small bowl and stir until smoothly textured. Add salt to taste and serve in small dipping bowl.

Eat and enjoy!

28 1 / 2013

Clean eating and gluten free — Ginger Citrus Cucumber Salad, Marsala Chickpea Quinoa, and Coconut Shrimp

Recipes to follow

Clean eating and gluten free — Ginger Citrus Cucumber Salad, Marsala Chickpea Quinoa, and Coconut Shrimp

Recipes to follow

27 11 / 2012

Made this up on the fly before class and was pleasantly surprised. Will serve 1 as a meal, or 2 as a side. 

Marinade Ingredients:
Cup of extra firm cubed tofu
1/2 Cup mushrooms (I used baby bella, but you can use whatever you fancy or have) 
2 TBS ground ginger
2 TBS Sesame Oil
1 TBS fennel seeds
1/2 Large orange of juice 
1/2 TBS Lime Juice
Onion Powder
Garlic Powder
Salt
Pepper
 

Stir fry ingredients (aka everything else): 
1/2 cup prepared brown rice
1/2 cup arugula & spinach - fresh
Crushed red pepper

Directions:
1. In a medium bowl mix tofu, mushrooms, ginger (I get the tubed sort from the fresh herb section at publix/walmart), oil, fennel seeds, orange juice, and lime juice together.

2. Add salt, pepper, onion and garlic powder to taste. I generally go about a tablespoon of onion powder and 1/2 tbs of garlic powder per serving. 

3. Allow to marinate for at least 15 minutes and up to 90 minutes. 

4. After marinated cook the mushroom tofu mixture for 5-10 minutes in a medium pan, until juices cook down. (Note: if you prefer “crunchy” tofu allow to cook for longer until at the texture you desire, but this is supposed to be “quick”)

5. Add crushed red pepper to taste (for me thats until my face melts off, for you that might be just a dash.) 

6. Add brown rice and toss in remaining sauce left in the pan, add a splash more of sesame oil if needed. 

7. Add in arugula and spinach and allow to wilt. Once wilted, you are ready to serve.

8. Sriracha and soy sauce always make a lovely addition to… everything. (Use tamari soy sauce for gluten free options!)

Enjoy!

06 2 / 2012

Spinach Jalapeno Stuffed Chicken Breasts - I made this because I had jalapeno stuffed cheesy bread from dominos previously and thought I could come up with a healthier and just as satisfying version. 

Ingredients:
Large Chicken Breasts (thawed/fresh, they have to be big enough to stuff)
Fresh Spinach
Mushrooms
Pickled Jalapenos
Reduced Fat Provolone

One. Saute mushrooms in a pan over medium heat, sprinkle with garlic powder and pepper.

Two. Chop mushrooms, jalapenos, and spinach into small chunks. Mix together.

Three. Cut a slice through the side middle of the thick part of the chicken. 

Four. Lay a section of cheese on the bottom of the opening in the chicken.

Five. Fill with as much mix as possible. Seal the side with another section of cheese and whole spinach leaf. (the extra cheese is just an excuse for cheese, but really who needs an excuse for cheese?!)

Six. Wrap in tin foil (or close the breast with twine suitable for cooking if you have it)

Seven. Bake for 28 minutes at 375 degrees, or until juices run clear.

Eight. Sear in a pan after cooking to slightly brown.

Enjoy!

29 1 / 2012

Ingredients: 
Zucchini* (green & yellow)
Olive Oil
Lemon Juice
Salt 
Pepper
Black Olives (sliced) 

Extra**:
Avocados
Goat Cheese (if you don’t add the goat cheese, this is vegan as well)
Pine Nuts
Onion
Balsamic Vinegar 

* If you don’t like zucchini you can use cucumber, I have done it several times and its just as good. Just make sure to stop peeling when you get to the seeds. 

**The basic recipe for this is just the top ingredients, I generally add whatever other yummy stuff I have. I usually add cherry tomatoes, but I didn’t have any :( !

One. Use a vegetable peeler to peel the skin of the zucchini. If you don’t have a veggie peeler you can use a paring knife, just don’t sue me if you cut your arm off.

Two. Once all the green has been removed from the zucchini, get a dish and continue to peel it, turning sides occasionally until it is all sliced.

Three. Add in a lemon’s worth of juice, several tablespoons of olive oil, and three to four tablespoons of balsamic vinegar to taste.

Four. Seasoning: Garlic powder, coarse salt, and pepper.

Five. Extras: I put in onions, chopped coarsley. Black sliced olives. Avocado chunks.

Six. Stir together and refrigerate, giving at least 20 minutes to meld flavors. Serve with goat cheese sprinkled on top.