Tomato Spinach Pesto Sauce

Dinner, Recipes

This sauce is perfect over pasta or on a sandwich. It is dairy free and packed with flavor and nutrients. The best part, is it is ready in minutes! You take all the sauce ingredients and just process them, or blend them, for about 1-2 minutes and it is ready.

I personally prefer this over pasta with some salt and pepper shrimp or used as a condiment on an Italian style sandwich.

INGREDIENTS  

  • 1 cup Fresh Basil, packed
  • 2 cup Fresh Spinach
  • 3-4 Small Garlic Cloves (2 large ones)
  • ¼ cup Olive Oil
  • 10 oz Cherry Tomatoes (1 Container)
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tsp Red Pepper Flakes Optional

INSTRUCTIONS 

  • Add all ingredients in a processer and process for 1 minute. Everything should be well combined but it should not be a paste.
  • No Cooking: You can serve over hot pasta without cooking the sauce
  • Cooking: Fold into pasta and cook over medium heat for 5 minutes. Add your protein of choice such as shrimp or chicken and then serve hot.

Tomato Spinach Pesto Sauce

  • 1 cup Fresh Basil, packed
  • 2 cup Fresh Spinach
  • 3-4 Small Garlic Cloves (2 large ones)
  • ¼ cup Olive Oil
  • 10 oz Cherry Tomatoes (1 Container)
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tsp Red Pepper Flakes (Optional)
  1. Add all ingredients in a processer and process for 1 minute. Everything should be well combined but it should not be a paste.

  2. No Cooking: You can serve over hot pasta without cooking the sauce

  3. Cooking: Fold into pasta and cook over medium heat for 5 minutes. Add your protein of choice such as shrimp or chicken and then serve hot.

Main Course

Apple Pie Protein Oats

Breakfast, Recipes

If you are on a cinnamon kick like I have been then you have to try this snack. You can make this as a breakfast, a snack or a dessert. I personally like to have this as my post workout meal because when I train at MADabolics in Jupiter, I typically burn 300-400 calories and need to fuel my body with a meal that is macro friendly and has a lot of protein.

Lets talk ingredients!

  • 1 Apple, diced – I prefer to use Pink Lady Apples because they are crisp and don’t get soggy or brown when sitting overnight. You can used any apple you prefer though.
  • ½ Cup Old Fashioned Oats – Any brand will work.
  • 1 tbsp Chia Seeds – I used Organic Chia seeds from Navitas. You can buy them at your grocery store or on amazon.
  • 1 tbsp Almond Butter – In this recipe I think the creamy version is better but you can use crunchy as well.
  • 1½ tsp Cinnamon Powder – – Any brand will work.
  • 2 scoops Vanilla Protein – This can make or break the recipe. Choose a protein that you like the taste of. I find that Nature’s Best Vegan Protein by Isopure does the best in the recipes that I make. I like it because it doesn’t have any milk in it and the consistency is good when sitting overnight.
  • 1 cup Unsweetened Vanilla Almond Milk
  • Water – Depending on the protein you use, you may need some additional water to make sure that the oats are not too dry. Just use a splash or two.

INSTRUCTIONS 

  • Take out two small containers, bowls or cups.
  • Dice apple and put ¼ of apple pieces in each container.
  • In a separate bowl, combine oats, almond milk, chia seeds and protein and mix well. If it is too thick, add a few tbsp. of water. You want it to be a mush consistency but not too thick. If it is on the watery side this is okay because the oats and chia seeds will soak up some of the liquid.
  • Divide the mixture between the two containers.
  • Add ½ tsp cinnamon to each and top with remaining apples.
  • Add a sprinkle of cinnamon on top of the apples and 1tbsp of Almond Butter.
  • Set in refrigerator for 6-8 hours and enjoy! Note: You can keep in the fridge for up to 3 days.

INGREDIENTS  

  • 1 Apple, diced
  • ½ cup Old Fashioned Oats
  • 1 tbsp Chia Seeds
  • 1 tbsp Almond Butter
  • 1½ tsp Cinnamon Powder
  • 2 scoops Vanilla Protein (I used Natures Best Vegan Protein by Isopure)
  • 1 cup Unsweetened Vanilla Almond Milk
  • additional water depending on protein

INSTRUCTIONS 

  • Take out two small containers, bowls or cups.
  • Dice apple and put ¼ of apple pieces in each container.
  • In a separate bowl, combine oats, almond milk, chia seeds and protein and mix well. If it is too thick, add a few tbsp. of water. You want it to be a mush consistency but not too thick. If it is on the watery side this is okay because the oats and chia seeds will soak up some of the liquid.
  • Divide the mixture between the two containers.
  • Add ½ tsp cinnamon to each and top with remaining apples.
  • Add a sprinkle of cinnamon on top of the apples and 1tbsp of Almond Butter.
  • Set in refrigerator for 6-8 hours and enjoy! Note: You can keep in the fridge for up to 3 days.

Apple Pie Protein Overnight Oats

  • 1 Apple, diced
  • ½ cup Old Fashioned Oats
  • 1 tbsp Chia Seeds
  • 1 tbsp Almond Butter
  • 1½ tsp Cinnamon Powder
  • 2 scoops Vanilla Protein ((I used Natures Best Vegan Protein by Isopure))
  • 1 cup Unsweetened Vanilla Almond Milk
  • additional water depending on protein
  1. Take out two small containers, bowls or cups.

  2. Dice apple and put ¼ of apple pieces in each container.

  3. In a separate bowl, combine oats, almond milk, chia seeds and protein and mix well. If it is too thick, add a few tbsp. of water. You want it to be a mush consistency but not too thick. If it is on the watery side this is okay because the oats and chia seeds will soak up some of the liquid.

  4. Divide the mixture between the two containers.

  5. Add ½ tsp cinnamon to each and top with remaining apples.

  6. Add a sprinkle of cinnamon on top of the apples and 1tbsp of Almond Butter.

  7. Set in refrigerator for 6-8 hours and enjoy! Note: You can keep in the fridge for up to 3 days.

349 Calories

39.6g Carbs

9.7g Fat

30.7g Protein

 

These macros are based on the following: 

1/4 cup Old Fashioned Oats

1 tbsp Chia Seeds

1tsp Cinnamon

1/2 Cup Vanilla Unsweetened Almond Milk

1/2 Medium Apple

25 grams of protein from a Vanilla Protein Powder. (about 1 scoop)

Breakfast

Raspberry Peach Galette

Breakfast, Dessert, Recipes

Make Pie Crust (Skip if you have premade crust)

  • Mix the flour, sugar and salt together in a large bowl. Add the butter and oil.
  • Using a pastry cutter or forks, cut the butter into the mixture until it resembles small bits with a few larger bits of butter.
  • Add cold water in, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon after every tbsp added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. Cover with plastic wrap and place in fridge for 15 minutes.

Filling

  • Cut peach into thin ¼inch slices, about 16-20 slices. Add to a small bowl with 1 tbsp of sugar and 1tsp of cornstarch
  • Add ¼ raspberries in a small bowl with 1tbs of sugar and smash into a jam.

Assembly & Cooking

  • Divide dough into 2 balls, roll out on parchment paper until they are about ¼ inch thick.
  • In the middle, add 1-2 tbsp of raspberry filling in the middle. Using a spoon, rub the raspberry filling until it covers a circle about 4 inches in diameter, place peaches in a spiral shape and the fold edges in so that if forms a lip. remove any excess pie crust.
  • Lightly rub egg wash on the edge of the gallettes. To make egg wash, whisk 1 egg with water.
  • Place galettes (on parchment paper) and on a baking sheet and bake at 375°F or 35 to 45 minutes. Remove, drizzle with honey and serve warm with a side of ice-cream 🙂

INGREDIENTS  

Filling

  • 1 Peach
  • ¼ cup Raspberries
  • 2 tbsp Sugar
  • 1 tsp Cornstarch
  • 1 tbsp Honey

Pie Crust (If using pre-made, skip these)

  • 2½ cup All-purpose flour
  • 1 tsp Salt
  • 6 tbsp Unsalted butter, chilled and cubed
  • ¾ cup Vegetable oil, chilled
  • ½ cup Ice Water
  • 1 tsp Sugar

Egg Wash

  • 1 Egg
  • 1 tbsp Water

INSTRUCTIONS 

  • Preheat oven to 375°F.

Make Pie Crust (Skip if you have premade crust)

  • Mix the flour, sugar and salt together in a large bowl. Add the butter and oil.
  • Using a pastry cutter or forks, cut the butter into the mixture until it resembles small bits with a few larger bits of butter.
  • Add cold water in, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon after every tbsp added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. Cover with plastic wrap and place in fridge for 15 minutes.

Filling

  • Cut peach into thin ¼inch slices, about 16-20 slices. Add to a small bowl with 1 tbsp of sugar and 1tsp of cornstarch
  • Add ¼ raspberries in a small bowl with 1tbs of sugar and smash into a jam.

Assembly

  • Divide dough into 2 balls, roll out on parchment paper until they are about ¼ inch thick.
  • In the middle, add 1-2 tbsp of raspberry filling in the middle. Using a spoon, rub the raspberry filling until it covers a circle about 4 inches in diameter, place peaches in a spiral shape and the fold edges in so that if forms a lip. remove any excess pie crust.
  • Lightly rub egg wash on the edge of the gallettes. To make egg wash, whisk 1 egg with water.
  • Place galettes (on parchment paper) and on a baking sheet and bake for 35 to 45 minutes. Remove, drizzle with honey and serve warm with a side of ice-cream 🙂

Raspberry Peach Galette

Filling

  • 1 Peach
  • ¼ cup Raspberries
  • 2 tbsp Sugar
  • 1 tsp Cornstarch
  • 1 tbsp Honey

Pie Crust (If using pre-made, skip these)

  • 2½ cup All-purpose flour
  • 1 tsp Salt
  • 6 tbsp Unsalted butter, chilled and cubed
  • ¾ cup Vegetable oil, chilled
  • ½ cup Ice Water
  • 1 tsp Sugar

Egg Wash

  • 1 Egg
  • 1 tbsp Water
  1. Preheat oven to 375°F.

Make Pie Crust (Skip if you have premade crust)

  1. Mix the flour, sugar and salt together in a large bowl. Add the butter and oil.

  2. Using a pastry cutter or forks, cut the butter into the mixture until it resembles small bits with a few larger bits of butter.

  3. Add cold water in, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon after every tbsp added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. Cover with plastic wrap and place in fridge for 15 minutes.

Filling

  1. Cut peach into thin ¼inch slices, about 16-20 slices. Add to a small bowl with 1 tbsp of sugar and 1tsp of cornstarch

  2. Add ¼ raspberries in a small bowl with 1tbs of sugar and smash into a jam.

Assembly

  1. Divide dough into 2 balls, roll out on parchment paper until they are about ¼ inch thick.

  2. In the middle, add 1-2 tbsp of raspberry filling in the middle. Using a spoon, rub the raspberry filling until it covers a circle about 4 inches in diameter, place peaches in a spiral shape and the fold edges in so that if forms a lip. remove any excess pie crust.

  3. Lightly rub egg wash on the edge of the gallettes. To make egg wash, whisk 1 egg with water.

  4. Place galettes (on parchment paper) and on a baking sheet and bake for 35 to 45 minutes. Remove, drizzle with honey and serve warm with a side of ice-cream 🙂

Easy Spicy Mango Cilantro Salsa

Appetizers, Snacks & Sides, Recipes

INGREDIENTS  

  • 1 Jalapeno
  • 1 Bunch Cilantro (4-5 tbsp)
  • 1 Lime
  • 1-2 Mangos
  • ½ Small Red Onion

INSTRUCTIONS 

  • Dice Jalapeno and Red Onion.
  • Mince Cilantro.
  • Chop Mango
  • In a bowl, combine Jalapeno, red onion, cilantro, mango and juice from lime. Stir and serve cold.
  • NOTE: Add ¼-½ cup of corn to add additional sweetness and texture.

Easy Spicy Mango Cilantro Salsa

  • 1 Jalapeno
  • 1 Bunch Cilantro (4-5 tbsp)
  • 1 Lime
  • 1-2 Mangos
  • ½ Small Red Onion
  1. Dice Jalapeno and Red Onion.

  2. Mince Cilantro.

  3. Chop Mango

  4. In a bowl, combine Jalapeno, red onion, cilantro, mango and juice from lime. Stir and serve cold.

  5. NOTE: Add ¼-½ cup of corn to add additional sweetness and texture.

Side Dish

Bacon Onion Potato Nibbles

Appetizers, Snacks & Sides, Recipes

Who doesn’t love potatoes? I found these micro potatoes the other day and I love them. I don’t know if I love them because of their size or just how fun they are but they are a new staple in my house.

Instructions:

  • Preheat oven to 400°F – The reason we transfer the potatoes is because it allows for them to continue to cook and gives the outside a slight crispy edge without causing them to wilt.
  • Place skillet on stove over medium heat. Once hot, add olive oil, potatoes, salt and pepper. I don’t recommend using butter as a substitute because it can burn too easily and change the taste of the potatoes.
  • Stir and cook for about 10 minutes until the potatoes start to get soft and slightly brown on the outside.
  • Add sliced onion and bacon bits and take of heat. Stir and carefully transfer to the oven. Bake in oven for 15-20 minutes. Stirring half way through. You don’t want to add these too early because it will overcook the onions and burn the bacon. I choose to use bacon bits so that the potatoes are not as greasy. Some choose to cook potatoes right in the bacon grease but I don’t do this for two reasons: 1) The nibbles are so small so they end up getting very greasy which can be messy and 2) Olive oil fat is healthier than bacon fat. Although, some don’t believe in cooking olive oil at these temperatures.
  • Once the potatoes are done, you can serve in skillet or transfer. I would recommend transferring to a new dish if you have company over because the skillet will be very hot and you don’t want your guest to accidently touch it… because they will.
  • CAUTION: Do not touch the skillet with bare hands, it is hot. Don’t place skillet on counter or table without something under it. It can damage your counter and table depending on the material.

EQUIPMENT

  • Skillet
  • Oven

INGREDIENTS  

  • 1 Bag Potato Nibbles (Micro Potatoes)
  • 1-2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ White Onion
  • 3 tbsp Bacon Bits

INSTRUCTIONS 

  • Preheat oven to 400°F
  • Place skillet on stove over medium heat. Once hot, add olive oil, potatoes, salt and pepper.
  • Stir and cook for about 10 minutes until the potatoes start to get soft and slightly brown on the outside.
  • Add sliced onion and bacon bits and take of heat. Stir and carefully transfer to the oven. Bake in oven for 15-20 minutes. Stirring half way through.
  • CAUTION: Do not touch the skillet with bare hands, it is hot. Don’t place skillet on counter or table without something under it. It can damage your counter and table depending on the material.

Bacon Onion Potato Nibbles

  • Skillet
  • Oven
  • 1 Bag Potato Nibbles (Micro Potatoes)
  • 1-2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ White Onion
  • 3 tbsp Bacon Bits
  1. Preheat oven to 400°F

  2. Place skillet on stove over medium heat. Once hot, add olive oil, potatoes, salt and pepper.

  3. Stir and cook for about 10 minutes until the potatoes start to get soft and slightly brown on the outside.

  4. Add sliced onion and bacon bits and take of heat. Stir and carefully transfer to the oven. Bake in oven for 15-20 minutes. Stirring half way through.

  5. CAUTION: Do not touch the skillet with bare hands, it is hot. Don't place skillet on counter or table without something under it. It can damage your counter and table depending on the material.

Strawberry Raspberry Mini Muffins – Gluten Free & Dairy Free

Appetizers, Snacks & Sides, Dessert, Recipes

Gluten Free, Dairy Free, Oat Free and Keto Friendly… WHATT! Does it even taste good? YES! These mini muffins are so good that the reason there is only a small batch is because I ate half the batter. They are ready in under 30 minutes and are friendly to most diets, making them a great snack if you are having people over. The “sugar” that is used is by Swerve so it is friendly to most Keto diets and people that are regulating insulin.

Instructions

  • Preheat oven to 350°F and line or spray mini muffin baking sheet.
  • In a large mixing bowl, combine all ingredients except the strawberries and mix until well combined and raspberries are fully mixed in.
  • Carefully fold in the strawberries.
  • Fill each muffin container up so they are about ¾ full.
  • Bake on middle rack for 10-12 minutes. Avoid overcooking, since we are using almond flour we want them to be slightly under cooked or perfectly done so they don’t dry out.
  • Top with sliced strawberries and enjoy!

INGREDIENTS  

  • 2 Cups Almond Flour
  • 2 Eggs
  • 1 tbsp Lemon Juice
  • 2 tbsp Coconut Oil, Vegetable Oil or Olive Oil
  • ½ Cup Swerve Confectioners Sweetener
  • 1 tsp Vanilla Extract
  • ½ tsp salt
  • ½ Cup Raspberries
  • ½ Cup Diced Strawberries

INSTRUCTIONS 

  • Preheat oven to 350°F and line or spray mini muffin baking sheet.
  • In a large mixing bowl, combine all ingredients except the strawberries and mix until well combined and raspberries are fully mixed in.
  • Carefully fold in the strawberries.
  • Fill each muffin container up so they are about ¾ full.
  • Bake on middle rack for 10-12 minutes. Avoid overcooking, since we are using almond flour we want them to be slightly under cooked or perfectly done so they don’t dry out.
  • Top with sliced strawberries and enjoy!

Strawberry Raspberry Mini Muffins – Gluten Free & Dairy Free

  • 2 Cups Almond Flour
  • 2 Eggs
  • 1 tbsp Lemon Juice
  • 2 tbsp Coconut Oil, Vegetable Oil or Olive Oil
  • ½ Cup Swerve Confectioners Sweetener
  • 1 tsp Vanilla Extract
  • ½ tsp salt
  • ½ Cup Raspberries
  • ½ Cup Diced Strawberries
  1. Preheat oven to 350°F and line or spray mini muffin baking sheet.

  2. In a large mixing bowl, combine all ingredients except the strawberries and mix until well combined and raspberries are fully mixed in.

  3. Carefully fold in the strawberries.

  4. Fill each muffin container up so they are about ¾ full.

  5. Bake on middle rack for 10-12 minutes. Avoid overcooking, since we are using almond flour we want them to be slightly under cooked or perfectly done so they don't dry out.

  6. Top with sliced strawberries and enjoy!

Sweet & Spicy Tamari Shrimp

Dinner, Recipes

Happy Tuesday Everyone! If you are looking for a simple Asian influenced dinner, consider this Sweet & Spicy Tamari Shrimp using Huy Fong Fresh Chili Garlic Sauce. For those of you that don’t know, Tamari is very similar to Soy Sauce but it is generally a little thicker and has less sodium. It is also Gluten Free, which most Soy Sauce is not. If you can’t find Tamari at your grocery store then you can certainly substitute with Low Sodium Soy Sauce. If you are on a Keto, or low carb diet, you can substitute the rice with Cauliflower Rice.

Instructions

  • Rinse rice until water is clear and then combine 1 tbsp olive oil with 2 cups of water and 1 cup of basmati rice. Bring to a boil and then reduce to simmer until water is completely gone. The reason we want to rise the rice to ensure that we are rinsing away any debris but also to make it less sticky.
  • While rice is cooking, combine 1 tbsp olive oil in a large pan with minced garlic over low heat. Cook until garlic is fragrant 1-2 minutes. Be sure not to burn the garlic, if the heat is too high you can just remove the pan from the heat for a minute while you are stirring in the garlic.
  • Stir in chili garlic sauce, honey and tamari sauce and cook over medium until thickened. Feel free to add more chili garlic sauce if you want to spice it up.
  • Divide sauce in half, keeping half of the sauce in the large frying pan. Add bite size broccoli to the large sauce pan, add a splash of water and cover. Cook on medium for 4-5 minutes.
  • In a medium sauce pan, combine shrimp, carrot ribbons and remaining sauce over medium high heat. Stir and cook for 3-4 minutes until shrimp are no longer translucent. To make the carrot ribbons, simply use a peeler and “peel” the carrot until you have a pile of ribbon like carrot strings.
  • Combine rice, broccoli and shrimp in a dish and top with sesame seeds.

INGREDIENTS  

Sauce

  • 1 tbsp Olive Oil
  • 1 tbsp Minced Garlic
  • 1 tbsp Chili Garlic Sauce
  • 1 tbsp Honey
  • 2 tbsp Tamari Sauce – Low Sodium

Other Ingredients

  • 2 cups Shrimp/Prawns, deshelled and detailed
  • 2 cups Broccoli, chopped
  • 1 cup Basmati Rice
  • 1 Carrot Ribbons
  • 1 tbsp Olive Oil
  • 2 cup Water
  • Sesame Seeds Optional

INSTRUCTIONS 

  • Rinse rice until water is clear and then combine 1 tbsp olive oil with 2 cups of water and 1 cup of basmati rice. Bring to a boil and then reduce to simmer until water is completely gone.
  • While rice is cooking, combine 1 tbsp olive oil in a large pan with minced garlic over low heat. Cook until garlic is fragrant 1-2 minutes.
  • Stir in chili garlic sauce, honey and tamari sauce and cook over medium until thickened. Feel free to add more Chili garlic sauce if you want to turn up the heat.
  • Divide sauce in half, keeping half of the sauce in the large frying pan. Add bite size broccoli to the large sauce pan, add a splash of water and cover. Cook on medium for 4-5 minutes.
  • In a medium sauce pan, combine shrimp, carrot ribbons and remaining sauce over medium high heat. Stir and cook for 3-4 minutes until shrimp are no longer translucent.
  • Combine rice, broccoli and shrimp in a dish and top with sesame seeds.

Sweet & Spicy Tamari Shrimp

Sauce

  • 1 tbsp Olive Oil
  • 1 tbsp Minced Garlic
  • 1 tbsp Chili Garlic Sauce
  • 1 tbsp Honey
  • 2 tbsp Tamari Sauce – Low Sodium

Other Ingredients

  • 2 cups Shrimp/Prawns, deshelled and detailed
  • 2 cups Broccoli, chopped
  • 1 cup Basmati Rice
  • 1 Carrot (Ribbons)
  • 1 tbsp Olive Oil
  • 2 cup Water
  • Sesame Seeds (Optional)
  1. Rinse rice until water is clear and then combine 1 tbsp olive oil with 2 cups of water and 1 cup of basmati rice. Bring to a boil and then reduce to simmer until water is completely gone.

  2. While rice is cooking, combine 1 tbsp olive oil in a large pan with minced garlic over low heat. Cook until garlic is fragrant 1-2 minutes.

  3. Stir in chili garlic sauce, honey and tamari sauce and cook over medium until thickened. Feel free to add more Chili garlic sauce if you want to turn up the heat.

  4. Divide sauce in half, keeping half of the sauce in the large frying pan. Add bite size broccoli to the large sauce pan, add a splash of water and cover. Cook on medium for 4-5 minutes.

  5. In a medium sauce pan, combine shrimp, carrot ribbons and remaining sauce over medium high heat. Stir and cook for 3-4 minutes until shrimp are no longer translucent.

  6. Combine rice, broccoli and shrimp in a dish and top with sesame seeds.

Main Course

Chipotle Veggie & Shrimp Tacos

Dinner, Recipes

Looking for a Gluten Free, Dairy free and Soy free dish? Look no more! This bowl is packed with nutrients, flavor and antioxidants. The bulk of this meal is vegetables so you will have no problem hitting your veggie intake goal if you make this. It is also very easy to meal prep or tailor to your diet. Simple skip the shrimp to make it a vegan meal or add some chicken to change the protein.

Due to some health concerns of people really close to me, I have been trying to cook Gluten and Dairy free meals. At first I thought that I would have to sacrifice taste but I was very wrong. I found that when you eat gluten and dairy free, you are often actually eating healthier because you resort to more vegetables to fill the meals. It also forces you to get our of your comfort zone and try new things.

I

INGREDIENTS  

  • ½ tsp Ancho Chipotle Powder
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • 1 Stalk Broccoli (about 1 cup)
  • 1 Baby Bell Pepper (about ½ cup)
  • 1 Zucchini
  • 1 Poblano Pepper
  • 1 Medium Sweet Potato
  • ½ Red Onion
  • Olive Oil
  • 15-20 Shrimp Prawns

INSTRUCTIONS 

  • Preheat oven at 425°F.
  • In a small bowl, combine all spices and set aside.
  • Wash and dry all produce. Cut Broccoli into bite size pieces, cut zucchini, sweet potato, poblano pepper, bell pepper and onion into ¼in cubes.
  • Combine all ingredients in a large bowl with a drizzle of olive oil.
  • Lay flat on a parchment paper lined baking pan and bake in the oven for 25 minutes. Stirring half way through. Note: Depending on how large the sweet potatoes pieces are, you may need a few extra minutes.
  • While veggies are cooking, detail the prawns, rinse and pat dry.
  • Heat a medium frying pan over medium high heat and drizzle olive oil in pan. Sauté shrimp with a dash of salt until pink and lightly browned on each side.
  • Once veggies are done, remove from oven and combine with shrimp. Serve over quinoa, rice or in a wrap.

Chipotle Veggie Shrimp Tacos

  • ½ tsp Ancho Chipotle Powder
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • 1 Stalk Broccoli (about 1 cup)
  • 1 Baby Bell Pepper (about ½ cup)
  • 1 Zucchini
  • 1 Poblano Pepper
  • 1 Medium Sweet Potato
  • ½ Red Onion
  • Olive Oil
  • 15-20 Shrimp Prawns
  1. Preheat oven at 425°F.

  2. In a small bowl, combine all spices and set aside.

  3. Wash and dry all produce. Cut Broccoli into bite size pieces, cut zucchini, sweet potato, poblano pepper, bell pepper and onion into ¼in cubes.

  4. Combine all ingredients in a large bowl with a drizzle of olive oil.

  5. Lay flat on a parchment paper lined baking pan and bake in the oven for 25 minutes. Stirring half way through. Note: Depending on how large the sweet potatoes pieces are, you may need a few extra minutes.

  6. While veggies are cooking, detail the prawns, rinse and pat dry.

  7. Heat a medium frying pan over medium high heat and drizzle olive oil in pan. Sauté shrimp with a dash of salt until pink and lightly browned on each side.

  8. Once veggies are done, remove from oven and combine with shrimp. Serve over quinoa, rice or in a wrap.

Tex Mex Shrimp Salad

Dinner, Recipes

INSTRUCTIONS 

Roasted Chickpeas

  • Preheat oven to 425°F.
  • Drain and rinse chickpeas and then pat dry. It is important to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven.
  • Transfer the chickpeas to a parchment-lined baking sheet and drizzle olive oil and season with taco seasoning.
  • Bake on middle rack for 20 minutes, shaking half way through. You want them crispy on the outside and chewy in the middle. Once done, remove and let cool!

Shrimp

  • Remove tails and skin from the Shrimp, rinse and pat dry. Season with your seasoning of choice. I personally love The Spice Lab Seasoning, Spicy Seafood. You can get this at your local Publix if you are in the Florida area.
  • In a medium-large pan, heat 1 tbsp. of olive oil and cook for 1-2 minutes on each side until completely pink and slightly browned on edges.

Dressing

  • Combine ranch, cilantro, avocado and water into a processor or blender and blend until smooth. You can make your own ranch if desired. The Kitchen Girl has a great recipe. However, I find it is easier to do it with premade ranch and the grocery store does have some great healthy options. I choose to add avocado to incorporate a healthy fat and to increase the creaminess of the dressing.

Assembly

  • In a large bowl, mix the lettuce/spring mix with the dressing so that it is lightly covered.
  • Top with all the veggies and chickpeas and then place shrimp on top. If you would like to use Corn Riblets to add some aesthetics, try my recipe here.
  • Garnish with cilantro if desired!

INGREDIENTS  

Salad and Toppings

  • ¼ cup Bell Peppers, Diced
  • 4 cup Spring Mix
  • ¼ cup Tomato, Diced
  • ¼ cup Black Beans, Rinsed and Drained
  • ¼ cup Red Onion, Diced
  • ¼ cup Corn

Roasted Chickpeas

  • 16 oz Chickpeas, rinsed
  • 1 tbsp Olive Oil
  • 1 tbsp Taco Seasoning

Shrimp

  • 15-20 Shrimp Prawns, no tails
  • 1 tbsp Olive Oil
  • 1 tbsp Spicy Seafood Seasoning, Taco Seasoning or Salt and Pepper

Dressing

  • 2-3 tbsp Ranch Dressing
  • 1 tbsp Cilantro
  • ½ Avocado
  • 2 tbsp Water

INSTRUCTIONS 

Chickpeas

  • Preheat oven to 425°F.
  • Drain and rinse chickpeas and then pat dry. It is important to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven.
  • Transfer the chickpeas to a parchment-lined baking sheet and drizzle olive oil and season with taco seasoning.
  • Bake on middle rack for 20 minutes, shaking half way through. You want them crispy on the outside and chewy in the middle. Once done, remove and let cool

Shrimp

  • Remove tails and skin from the shirmp, rinse and pat dry. Season with your seasoning of choice.
  • In a medium-large pan, heat 1 tbsp. of olive oil and cook for 1-2 minutes on each side until completely pink and slightly browned on edges.

Dressing

  • Combine ranch, cilantro, avocado and water into a processor or blender and blend until smooth.

Assembly

  • In a large bowl, mix the lettuce/spring mix with the dressing so that it is lightly covered.
  • Top with all the veggies and chickpeas and then place shrimp on top.
  • Garnish with cilantro if desired!

Tex Mex Shrimp Salad

Salad and Toppings

  • ¼ cup Bell Peppers, Diced
  • 4 cup Spring Mix
  • ¼ cup Tomato, Diced
  • ¼ cup Black Beans, Rinsed and Drained
  • ¼ cup Red Onion, Diced
  • ¼ cup Corn

Roasted Chickpeas

  • 16 oz Chickpeas, rinsed
  • 1 tbsp Olive Oil
  • 1 tbsp Taco Seasoning

Shrimp

  • 15-20 Shrimp Prawns, no tails
  • 1 tbsp Olive Oil
  • 1 tbsp Spicy Seafood Seasoning, Taco Seasoning or Salt and Pepper

Dressing

  • 2-3 tbsp Ranch Dressing
  • 1 tbsp Cilantro
  • ½ Avocado
  • 2 tbsp Water

Chickpeas

  1. Preheat oven to 425°F.

  2. Drain and rinse chickpeas and then pat dry. It is important to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven.

  3. Transfer the chickpeas to a parchment-lined baking sheet and drizzle olive oil and season with taco seasoning.

  4. Bake on middle rack for 20 minutes, shaking half way through. You want them crispy on the outside and chewy in the middle. Once done, remove and let cool

Shrimp

  1. Remove tails and skin from the shirmp, rinse and pat dry. Season with your seasoning of choice.

  2. In a medium-large pan, heat 1 tbsp. of olive oil and cook for 1-2 minutes on each side until completely pink and slightly browned on edges.

Dressing

  1. Combine ranch, cilantro, avocado and water into a processor or blender and blend until smooth.

Assembly

  1. In a large bowl, mix the lettuce/spring mix with the dressing so that it is lightly covered.

  2. Top with all the veggies and chickpeas and then place shrimp on top.

  3. Garnish with cilantro if desired!

Main Course

Spicy Corn Riblets – Air Fried

Appetizers, Snacks & Sides, Recipes

Corn riblets are such a fun way to serve your traditional corn on the cob. You can make them as simple as you want such as just adding butter and salt or you can season with your favorite seasonings. In this recipe, I made a Spicy Corn Riblet to add to a Mexican style dinner.

Instructions:

  • Preheat your air fryer on 380°F.
  • Cut the corn into quarters, length wise. To do this I suggest cutting the ends and then placing the corn on one end and carefully cutting downward. I use a mallet to hit the knife until it goes into the corn. I don’t suggest cutting the corn by laying it flat on the cutting board because it will flatten the bottom side and break open the kernels.
  • Mix all the spices and seasonings in a small bowl, rub the corn with olive oil (plain or infused such as Calabrian Chile Pepper & Garlic Extra Virgin Olive Oil) and then cover in seasoning. Make sure to get the seasoning on all the corn and in between as many kernels as possible. This will allow it to hold the flavor.
  • Lay on parchment paper and cook in an air fryer at 380°F for 15 minutes, turning half way through.

EQUIPMENT

  • Air Fryer

INGREDIENTS  

  • 3 Corn Cobbs
  • 1-2 tbsp Olive Oil
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Cayenne or Red Pepper Flakes

INSTRUCTIONS 

  • Preheat your air fryer on 380°F.
  • Cut the corn into quarters, length wise. TO do this I suggest cutting the ends and then placing the corn on one end and carefully cutting downward. I use a mallet to hit the knife until it goes into the corn.
  • Mix all the spices and seasonings, rub the corn with olive oil and then cover in seasoning.
  • Lay on parchment paper and cook in an air fryer at 380°F for 15 minutes, turning half way through

Spicy Corn Riblets – Air Fried

  • Air Fryer
  • 3 Corn Cobbs
  • 1-2 tbsp Olive Oil
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Cayenne or Red Pepper Flakes
  1. Preheat your air fryer on 380°F.

  2. Cut the corn into quarters, length wise. TO do this I suggest cutting the ends and then placing the corn on one end and carefully cutting downward. I use a mallet to hit the knife until it goes into the corn.

  3. Mix all the spices and seasonings, rub the corn with olive oil and then cover in seasoning.

  4. Lay on parchment paper and cook in an air fryer at 380°F for 15 minutes, turning half way through.

Side Dish