Tag Archives: sweet

Bang Bang Shrimp – Skinny, Fast & Easy

Bang Bang Shrimp – Skinny, Fast & Easy

Bang Bang Shrimp

Not only is this dish fast and easy but its DELICIOUS. Things that don’t normally go together.

Besides that, its delicious and SKINNY 🙂  Chock full of veggies and loads of protein from the shrimp.

Bang Bang Shrimp

Easy is a 3 ingredient sauce. Make as much or as little as you want. Make it as hot as you want. Make it as sweet as you want.  I’ll give you the basic recipe and you can tweak it to your taste.

Bang Bang Shrimp

Just combine the sauce ingredients while your shrimp is sizzling up in the coconut oil and set aside.

Bang Bang Shrimp

After you’ve cooked up your shrimp in the coconut oil, add another tablespoon of oil and fry up those veggies for a few minutes, just to soften a bit. Combine cooked shrimp and veggies with the sauce and top some riced cauliflower.

Bang Bang Shrimp

I used to buy my cauliflower rice from Trader Joe’s but now it’s becoming way more mainstream and my local grocery store carries it. You make so many things with it so if you have any left over, maybe make some Cauliflower Cheese Sticks or Cauliflower Pizza Crust (Gluten Free). I bought mine at Costco recently.

Bang Bang Shrimp

But you could use regular rice if you wanted, that’s up to you. Either way, you will LOVE this dish.

Bang Bang Shrimp - Skinny, Fast & Easy
 
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Author:
Recipe type: Fast, Easy, Protein
: Chinese
Serves: 4
Ingredients
  • SAUCE:
  • 6 Tablespoons mayo
  • 4 Tablespoons sweet chili sauce
  • 1 - 2 teaspoons sriracha sauce
  • SHRIMP:
  • 1 lb. raw shrimp, tails removed
  • 3 cups fresh broccoli florets
  • 1 cup shredded carrots
  • 2 Tablespoons arrowroot starch (can substitute with flour or corn starch)
  • ¼ cup coconut oil for frying
Instructions
  1. SAUCE:
  2. Combine the 3 sauce ingredients, set aside.
  3. SHRIMP:
  4. Once your shrimp has be de-thawed (I de-thaw mine by just soaking in a bowl of water for a few minutes, then drain off water), combine with arrowroot starch so that shrimp is coated lightly.
  5. Heat your coconut oil in a cast iron or large frying pan over medium high heat. Add shrimp once oil is very hot.
  6. Cook shrimp for 2 minutes each side. I just set my microwave timer because shrimp can be rubbery if over-cooked.
  7. Remove shrimp and place on a paper towel lined plate to drain off excess oil.
  8. Add broccoli and carrots to the same pan. Stir frequently and cook until slightly softer. Add a tablespoon of coconut oil if necessary.
  9. Combine the shrimp and cooked veggies with the sauce coating everything.
  10. Serve over cauliflower rice or regular rice.
  11. Eat :)

 

Pumpkin Pie Quinoa Coconut Milk Dessert

Pumpkin Pie Quinoa Coconut Milk Dessert

pumpkin pie quinoa coconut milk dessert breakfast healthy protein dairy free gluten free paleo veganA friend of mine posted this recipe and I immediately knew I was going to make it in the very near future. Well, today was that day. I was craving something sweet but healthy. This totally did it for me. I just changed a couple of ingredients but I’m sure the original recipe is just as fantastic.

This sweet filling treat is also dairy free, gluten free, paleo, vegan and has loads of protein. Hullo!! Next variation will be made with cocoa powder so it resembles coco wheats!! Add some strawberries to that and whoa nelly, you’ve got a chocolate covered strawberry superstar!! Sorry, I’m usually one recipe ahead of myself. Back to this delicious recipe….

pumpkin pie quinoa coconut milk dessert breakfast healthy protein dairy free gluten free paleo veganLets run down the ingredient line up here and you’ll see why I’m so jacked up about this treat.

  • The 1/2 cup of pumpkin has 3.5 grams of fiber and 1.5 grams of protein
  • The quinoa has 6 grams of fiber and 12 grams of protein. 12!!
  • The 2 tablespoons of flax seed has almost 6 grams of fiber and almost 4 grams of protein

Getting excited yet? That’s not even the best part. It’s DUH-LICIOUS!

Plus it’s super easy. You are heating stuff up and stirring it. So exercise your stirring hand and make this deliciously filling healthy treat!

pumpkin pie quinoa coconut milk dessert breakfast healthy protein dairy free gluten free paleo vegan

Pumpkin Pie Quinoa Coconut Milk Dessert
 
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Author:
Recipe type: Paleo, Vegan, Gluten Free, Dairy Free, Vegan
Serves: 4 servings
Ingredients
  • **USE ORGANIC INGREDIENTS WHENEVER POSSIBLE**
  • 1 cup dry quinoa rinsed and drained (I use the pre-rinsed brand)
  • 1½ cups coconut milk
  • ½ cup water
  • ½ cup pumpkin puree
  • 2 Tablespoons flax seed
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • â…› teaspoon cloves
  • â…› teaspoon sea salt
  • OPTIONAL TOPPINGS:
  • 1 cup coconut milk (in addition to the 1½ cups listed above)
  • ÂĽ cup chopped walnuts
  • 2 Tablespoons sweetened or unsweetened shredded coconut
  • 2 Tablespoons maple syrup (or more if you prefer)
Instructions
  1. In a medium saucepan, bring coconut milk and water to a boil.
  2. Once boiling, add quinoa, pumpkin puree, cinnamon, ginger, cloves and sea salt.
  3. Reduce heat to a simmer and stir occasionally for about 10 minutes. You want your mixture to thicken up like oatmeal.
  4. Once mixture is thickened up, remove from heat and stir in flax seed.
  5. Serve warm.
  6. I topped mine with coconut milk, sweetened shredded coconut and a drizzle of maple syrup.

 

Next up is a Chocolate Covered Strawberry Quinoa Dessert. I’m so excited 🙂 Enjoy!

How To Pick The Sweetest Watermelon

How To Pick The Sweetest Watermelon

watermelon sweet fruit nature ripe vegan vegetarian This might  be common knowledge to most people but I did not know this about picking the sweetest watermelon. I figured that since I didn’t know, maybe there someone else that needed this colossally delicious information.

Picture this: it’s a hot summer day, sweat dripping down your face and all you can think about is a nice big juicy sweet piece of watermelon. Natures ultimate candy. You get your big ole piece, bite into it and IT TASTES LIKE CRAP! Your whole summer-vibe bubble is burst.

I vowed, NEVER AGAIN!! I did a little research and a few experiments and the results were insanely successful. Every single time we have used this criteria in picking a watermelon, it’s been spot on. No more skunky watermelon!

It’s really very simple once you know. Almost too simple actually. But it makes perfect sense.

  1. You want a watermelon that has a big yellow creamy spot on it. If the spot is white or non-existent, it’s under ripe. The dark yellow creamy spot is called the ‘field spot’ because that’s where the watermelon was resting in the field ripening on the vine. The yellow spot indicates that it was ripening on the vine a good long time.
  2. Pick up the watermelon. Is it heavier than you think it should be for its size? That’s what you want. If you have 2 of the same size watermelons, you want the heaviest of them.
  3. The best ones are also uniformly shaped. Weird lumps and bumps may be a sign that it didn’t get consistent sun and/or water.

watermelon sweet fruit nature ripe vegan vegetarian

There you have it. We usually go with the “yellow spot rule” first and foremost and have not been steered wrong once. We get amazingly sweet ripe watermelons every single time.

Acorn Squash Dessert with Apples and Walnuts

Acorn Squash Dessert with Apples and Walnuts

acorn squash apple walnut dessert maple syrup Even though it’s Fall, it sure doesn’t feel like it here in Arizona. What a wonderful November day. So to make it seem more like Autumn, I needed to make something Fall-ish. I previously made and Acorn Squash with Quinoa and Apple dish so this time I wanted to make something more dessert like. This turned out awesome. Sweet and savory.

acorn squash apple walnut dessert maple syrup It reminds me of the sweetness of sweet potatoes and the tanginess of a walnut apple tart. Great combination of flavors. Top this with a scoop of vanilla coconut ice cream and you got yourself a dream dessert.

acorn squash apple walnut dessert maple syrup Not only is this dessert tasty tasty but it’s healthy (gluten free and vegetarian). You know how I love healthy disguised as delicious 🙂  Seriously, you do not need processed foods to have a satisfying sweet dessert.

The hubby said this tasted like a country apple pie, especially with a scoop of ice cream on top.

Acorn Squash Dessert with Apples and Walnuts
 
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Author:
Recipe type: Gluten Free, Dessert, Snack, Vegetarian
Serves: 2
Ingredients
  • 1 medium acorn squash, cut in half lengthwise with seeds cleaned out
  • 2 Tablespoons ghee (can sub with butter)
  • 4 Tablespoons walnuts, chopped
  • 4 Tablespoons maple syrup
  • 2 cup apple, peeled, cored and cubed small
  • ½ cup yellow onion, finely chopped
  • ½ cup raisins
  • 1 teaspoon dried sage
  • ½ teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350°F.
  2. Melt 1 tablespoon ghee and brush over the cut side of squash.
  3. Add enough water to cover the bottom of a large pan (with sides), place squash cut side up in pan and bake for 30 to 35 minutes or until tender.
  4. While squash is baking, heat remaining ghee in a pan and sauté onion for about 3 minutes, stirring occasionally until softened.
  5. Add apple to onion and cook an additional 3 minutes, stirring to combine.
  6. Add raisins, walnuts and maple syrup. Cover and cook on low for 15 to 20 minutes, or until apples are tender.
  7. Stir in sage, cinnamon, salt and pepper.
  8. Spoon stuffing into squash cavities and bake 15 to 20 minutes more, adding more water to the pan if necessary.
  9. Optional serving suggestion: Top each half with a scoop of vanilla ice cream.

 

Easy Paleo Honey Mustard Drumsticks

Easy Paleo Honey Mustard Drumsticks

honey mustard chicken legs drumsticks protein paleo easy curryI am a sucker for a drumstick. I’ve loved them since I was little. What’s not to love, they come with their own handle for gosh sake. But the typical seasoned drumstick can get boring sometimes. This recipe is far from boring.

The recipe has a touch of curry in it which really adds a great savory flavor but is not overwhelming in the least. But if you aren’t into curry, you can omit it. They will still turn out super flavorful without it.

honey mustard chicken legs drumsticks protein paleo easy curryThis simple recipe is easy, paleo and a great source of protein. You can bake these or make the marinade and put your chicken legs on the grill. It’s the marinade that makes this recipe for sure so use it on chicken breasts too if you want.

I boiled the marinade before using it to baste just because it was sitting on raw chicken but that’s just me being super cautious. You can skip this step if you aren’t concerned about it. If you do skip that step, only use the marinade for basting and not for any dipping sauce unless you boil it.

honey mustard chicken legs drumsticks protein paleo easy curry

Easy Paleo Honey Mustard Drumsticks
 
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Author:
Recipe type: Paleo, Protein
Ingredients
  • 5 - 7 chicken legs
  • 1 cup raw honey (can sub with regular honey)
  • ½ cup dijon mustard
  • 2 tsp coconut aminos (can sub with soy sauce if not going paleo)
  • 2 tsp yellow curry powder (you can skip the curry if you don't like it)
  • 2 tsp salt + a pinch or two
  • 1 tsp ground ginger
  • 1 tsp pepper
Instructions
  1. MARINADE:
  2. Combine everything except for the chicken legs and the extra pinches of salt. Whisk together. If using raw honey, it may seem thick at first but just keep stirring because it will liquify quickly.
  3. Pat your chicken legs dry with a paper towel and put in a baking dish, pour marinade over them, coating completely.
  4. Cover and place in the fridge anywhere from 2 hours to overnight. Flip the chicken legs over half way through your marinading time.
  5. BAKING DRUMSTICKS:
  6. Preheat oven to 350.
  7. Pour the marinade into a small saucepan, set aside.
  8. Bake chicken for 65 - 70 minutes.
  9. Once you put the chicken in the oven, bring your extra marinade to a boil, stirring constantly. I do this just because it was on raw chicken and I'm being extra cautious. If it doesn't bother you, then you can skip this step.
  10. Once your marinade has boiled for a minute or so, baste your chicken legs generously every 15 minutes or so until they are done. If you have any left over you can use as a dipping sauce on the side.

 

Recipe inspired by www.chewoutloud.com