Month: June 2022

<strong>Triple Berry Slow Cooker Cobbler</strong>

Triple Berry Slow Cooker Cobbler

Berry cobbler is a perfect way to use up summer fruits.  I used blueberries, strawberries, and blackberries, but you can use any fruits you have a craving for. This is nice when you are entertaining because you can prep and then let it cook in 

<strong>Key Lime Pie</strong>

Key Lime Pie

Key lime pie is a perfect summer dessert.  It is light and tart and transports my taste buds to beautiful and sunny Key West. Ingredients: Crust– (optional buy 9 inch graham cracker crust) 1/3 pound graham crackers 5 tablespoons melted unsalted butter ¼ cup sugar 

<strong>Shrimp Tacos with Mango Slaw</strong>

Shrimp Tacos with Mango Slaw

Grilled shrimp is delicious in any form.  These tacos can be mild or spicy depending on your preference. 

Ingredients:

1-2 pounds jumbo shrimp peeled

3 tablespoons plain nonfat Greek yogurt

1-2 teaspoons (or more) siracha

2-3 limes zested and juiced

½ teaspoon sugar

1-2 tablespoons fresh cilantro

1 14 ounce package coleslaw mix (or shredded cabbage)

½ cup matchstick carrots

2-3 radishes cut into matchsticks

1 mango peeled and diced

½ red onion diced

2 tablespoons olive oil (I used a blood orange olive oil)

Taco shells

Crumbed queso fresco or cotija

Directions:

  1. Make the dressing.  Mix yogurt, siracha, lime juice, lime zest, sugar, cilantro, and 1 tablespoon water.
  2. Place the shrimp in a bowl and toss with 2 tablespoons of the dressing and olive oil.  
  3. Add remaining dressing to coleslaw mix, carrots, mango, and red onion.  Mix well and refrigerate until ready to serve.
  4. Preheat a grill to high heat and spray with grilling spray.  Grill the shrimp for 2-3 minutes per side.
  5. To serve spread coleslaw mixture and shrimp on tortillas.  Top with crumbled cheese and more siracha if desired.
  6. Enjoy!
<strong>Banana Nutella Muffins</strong>

Banana Nutella Muffins

I was craving bananas and Nutella, so I decided to make banana muffins with Nutella mixed in the batter.  Ingredients: 1 cup whole wheat flour 1 cup coconut flour 1 scoop vanilla protein powder 1 scoop powdered peanut butter ¼ cup truvia brown sugar equivalent 

<strong>Grilled Skirt Steak Wraps</strong>

Grilled Skirt Steak Wraps

I’m not going to lie I love grilled steak and vegetables.  These wraps were delicious and a meal I will make again.  The marinade/spice mixture on the steak was divine. Ingredients: Marinade- 1/3 cup extra virgin olive oil 3 cloves garlic minced 1 teaspoon dried 

<strong>Veggie Packed Burritos</strong>

Veggie Packed Burritos

If you are in the mood for a vegetarian dinner, then this will not disappoint.  I enjoyed these roasted veggies in a burrito and in a bowl topped with the hummus and tzatziki. 

Ingredients:

Veggies-

4 cups cauliflower florets cut up

1 green bell pepper cut into strips

1 colored bell pepper cut into strips

1 red onion cut into wedges

1 15.5 ounce can garbanzo beans drained

3 tablespoons extra virgin olive oil

1 tablespoon chili powder

2 teaspoons ground cumin

2 teaspoons paprika

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon turmeric

1 teaspoon ground cinnamon

Burritos-

Whole wheat tortillas

Red pepper hummus

Tzatziki

Kale, greens, spinach

Hot sauce/buffalo sauce

Directions:

  1. Preheat the oven to 450 and line a rimmed baking sheet with aluminum foil.  Spray with olive oil spray.
  2. Add the cauliflower, peppers, onion, and beans to a large bowl.  Drizzle olive oil and shake to distribute evenly. 
  3. Spread vegetables and beans in an even layer on the baking sheet. 
  4. Mix spices in a small bowl and sprinkle over vegetables.
  5. Roast the vegetables 15-20 minutes. 
  6. To build burritos/bowls spread out a layer of greens, roasted veggies, and top with hummus, tzatziki, and hot sauce.
  7. Enjoy!
<strong>Triple Citrus Glazed Salmon</strong>

Triple Citrus Glazed Salmon

I think this may be my favorite salmon recipe! OMG the glaze is so delicious.  This salmon was better than any salmon I have ever made at home or had at a restaurant.  Ingredients: Triple Citrus Glaze- ¾ cup orange juice ¼ cup fresh lemon 

<strong>Cherry Walnut Muffins</strong>

Cherry Walnut Muffins

Normally my oldest son devours fresh cherries, but since he didn’t I decided to use some fresh cherries in muffins.  The walnut adds a little crunch to make these the perfect morning snack. Ingredients: ¾ cup whole wheat flour ¾ cup coconut flour 1 scoop 

<strong>Rhubarb Crisp</strong>

Rhubarb Crisp

I always look forward to rhubarb in the spring.  The sweet and crunchy topping on this crisp blends so well with the tart rhubarb.  You can eat this as is or with a dollop of vanilla ice cream.

Ingredients:

Filling-

3-4 stalks rhubarb thinly sliced

½ cup truvia or granulated sugar

2 tablespoons coconut flour

Topping:

¼ cup chopped walnuts

¼ cup old fashioned oats

1 teaspoon ground cinnamon

½ cup coconut flour

1/3 cup light brown sugar

3 tablespoons coconut oil

Directions:

  1. Preheat oven to 400 degrees. 
  2. Spread out rhubarb slices in a 8×8 pan.  Sprinkle with sugar and flour.
  3. Add walnuts, oats, cinnamon, flour, brown sugar, and coconut oil to a food processor.  Pulse to mix.  It should be clumpy.
  4. Sprinkle the topping over the rhubarb. 
  5. Bake 30-40 minutes until the topping is golden brown.
  6. Serve warm with vanilla ice cream.
<strong>Grilled Veggie and Steak Salad with Blue Cheese Dressing</strong>

Grilled Veggie and Steak Salad with Blue Cheese Dressing

The steak and veggies in this recipe were coated with flavor from the marinade and when topped with the blue cheese dressing this salad really popped. Ingredients: 1-2 zucchini sliced in half lengthwise 24 ounces top sirloin 1-2 Roma tomatoes quartered 1 red onion quartered