SPANISH SHRIMP WITH YELLOW RICE

I was looking for some healthy meals online and came across this one of Spanish shrimp and yellow rice. I love Spanish dishes and flavors and you can probably tell from my paella recipe but this is a lot simpler and a great way to incorporate seafood into your diet. You can obviously switch up the shrimp for a piece of fish if you want more protein or are allergic to shell fish. I switched up the original recipe (I will post the link below) a little bit so here is what I did.

INGREDIENTS:

4 Cloves of Garlic (minced)
2 TBSP of Olive Oil
1.5 TSP of Smoked Paprika
1/2 TSP of Salt
1 Lbs of Shrimp (peeled and deveined)
1/2 Cup of Onion (chopped finely)
1.25 Cups of Spanish Yellow Rice
1/2 TSP of Turmeric
2.5 Cups of Water
1/2 Cup of Frozen Peas
1 TBSP of Fresh Parsley

DIRECTIONS:

First we are going to marinate the shrimp. Add half the olive oil, paprika and half the salt to a bowl and toss your shrimp in the mixture. Set aside in the fridge to marinate! The longer the better!

On medium heat add the remaining olive oil to your pan and once hot throw in your onions and saute until soft (about 3-4 minutes). Then throw in your garlic and continue to saute for 2 minutes till they soften.

Next add in your uncooked rice along with remaining salt and turmeric. Mix before adding in the water, cover and reduce heat to a simmer. Cook for four minutes before removing from the heat and adding in the peas.

Warm up another skillet on medium heat and throw in your shrimp. Cook and flip until shrimp are cooked through (opaque) or pink. Remove from heat when ready and top the rice on a plate. Add parsley as garnish.

Original Recipe -> http://www.health.com/health/recipe/0,,10000001998494,00.html

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

GLUTEN FREE BLUEBERRY PANCAKES

Gluten free pancakes are a great alternative and option for breakfast pancakes if you have an intolerance or are trying to lose weight. I added blueberries in order to naturally sweeten the pancakes so I can skip on the syrup. They turned out really well, fluffy and moist and almost like a blueberry muffin! Blueberries are also full of antioxidants which are good for your body.

Yields apx 4-6 pancakes

INGREDIENTS:

1.25 Cups of Gluten Free All Purpose Baking Flour
1 TSP of Baking Powder
1/2 TSP of Baking Soda
1/2 TSP of Salt
2 Egg (whisked)
1/2 Cup of Milk or dairy alternative
2 TBSP Butter (melted) or Butter Alternative like olive oil
Blueberries (as desired)

DIRECTIONS:

In a large bowl add in all the dry ingredients (flour, baking powder, baking soda and salt) and whisk together

In another bowl add the wet ingredients (milk, eggs and butter) and whisk together,

Incorporate the wet ingredients with the dry ingredients and whisk until smooth. Once smooth add in the blueberries and continue to whisk until fully incorporated.

Heat your griddle place some butter or butter alternative in your pan before spooning some of the pancake mix onto the pan. Let cook on medium heat until sides start to cook and center starts to bubble. Once ready flip pancake until nice and golden underneath. Remove from griddle and place on plate.

Repeat with remained of the pancake mix until gone. Enjoy

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

QUINOA EGG 'FRIED RICE'

Fried rice is one of my favorite Asian dishes but I was looking for a healthier alternative for rice when I realized Quinoa would makes a great substitute for any rice dish. Quinoa is a very good complex carb which is made up of part protein, part carb making it take longer for your body to digest and therefore keeps you full longer. I have never made fried rice before so I looked up a couple recipes to help me and this is what I came up with. Enjoy

INGREDIENTS:

1 Cup Of Quinoa
2 Cups of Water
1.5 TBSP Teriyaki Sauce
2.5 TBSP of Soy Sauce
2/4 TBSP of Sesame Oil
1 TBSP of Olive Oil
1 Small Onion (Chopped)
2 Carrots (Peeled and Chopped)
2 Cloves of Garlic (Minced)
2 Green Onions (Chopped)
2 Eggs (whisked lightly)
1/2 Cup of Frozen Peas (thawed)
1/2 Cup of Frozen Corn (thawed)

DIRECTIONS:

Add the water to a pot and bring to a boil. Once boiling add in your quinoa, lower the heat to a simmer and cover for 15 minutes. After 15 minutes fluff the quinoa and remove from heat. Allow to cool.

In a bowl combine teriyaki sauce, soy sauce and sesame oil, mix and set aside.

Add your oil to a wok and allow to heat up on medium heat before throwing in your onions and carrots. Stir and let saute for two minutes.

Next add in your green onions and garlic - continue to saute.

Once the vegetables are nicely cooked add in your quinoa followed by the sauce mix. Stir until fully incorporated.

Next make a well/hole in the middle of the wok and add in your eggs. Allow to cook a little before scrambling.

Lastly add in your peas and corn. Mix till they are fully incorporated and warm through before plating and serving.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

POUCHED EGGS WITH SMOKED SALMON ON PUMPERNICKEL

I loved eggs Benedict but I feel guilty about all the calories involved especially when on a diet. Choosing to opt out on Hollandaise sauce and switching the type of bread can save you so many calories its unbelievable. Pumpernickel bread is made with coarsely ground rye flour and therefore it has a much lower glycemic load then white bread. That means that when you eat pumpernickel your body which turns carbs in the bread to sugar doesn't have as much carbs to turn to sugar as regular bread which is great if you have diabetes. Salmon is a great source of Omega 3 as well as protein, B vitamins, vitamin D, magnesium and selenium which is essential for daily body functions. Lastly eggs are a great source of protein turning this breakfast into a super healthy option!

INGREDIENTS:

2 Eggs
1 Slice of Pumpernickel bread (Toasted)
50 Grams of Smoked Salmon
Fresh Fruit (optional) - I used cut up cantaloupe

DIRECTIONS:

In a small saute pan add water until half full, cover and bring to a boil.

Once boiling reduce heat to low and once water calms to a simmer crack and gentle drop eggs into the water *

Let eggs cook uncovered for 4-6 minutes depending on your desired level of yoke consistency.

Toast your pumpernickel, place on plate with smoked salmon on top. Garnish plate with your fruit. Once eggs are done add them to the toast on top of the smoked salmon

*its important the water is not boiling like crazy when you put the eggs in

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

SALMON, AVOCADO AND MANGO CEVICHE - GLUTEN FREE

I love Ceviche! Its honestly one of my favorite things and its so refreshing, filling and light at the same time. Its great if you are trying to lose weight! This dish could make a great appetizer for a dinner party or even just a light lunch on its own. You can also switch up the type of fish if salmon isn't your thing. You do you and enjoy! x

Yields two servings

INGREDIENTS:

6oz of Salmon (remove skin and dice into cubes)*
2 Green Onions (thinly sliced)
1 Avocado (cubed)
1 Mango (cubed)
Salt (as desired)
1 TSP of Olive Oil
1-2 TBSP Fresh Lime Juice

*If you place the salmon in the freezer for 10-15 minutes before cubing it will be much easier to cut.

DIRECTIONS:

In a bowl combine cubed salmon with the green onions, salt and olive oil . Mix

Drizzle 1 TSP of lime juice on the cubed avocado (To avoid the avocado from discoloring) and mix it with the mango. Use the rest of the lime juice on the one salmon mixture.

Line a teacup with plastic wrap and add in you salmon mix followed by the mango-avocado mix. . Place in the fridge for 15 minutes so that it helps maintain mold.

Flip teacup onto plate and slowly lift up the teacup. The contents should fall away easily because of the plastic wrap but maintain its form. Remove plastic wrap and enjoy!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!