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!!!

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!!!
 

PEANUT BUTTER, BANANA, ROLLED OAT CHOCOLATE CHIP COOKIES - GLUTEN FREE

View fullsize

I found this recipe while looking for a good healthy dessert recipe as a reward for a job well done on my post Christmas diet. I originally found this recipe on MyRecipe.com (ill post the link below) and made some adjustments for what I liked/had in my pantry. I was a little worried when making them that they wouldn't come out to my high 'flour based' cookie standards (these are gluten free) but they are actually quiet delicious! Don't be worried - as i was - at the end when you have mix all the ingredients together and it seems kinda runny; once backed the cookies maintain their structure/hold. Did I mention that they are also under 100 Cal a pop?? ENJOY!

INGREDIENTS:

1/2 a Cup of Flax seed meal
1/2 a Cup of Almond Flour
1.5 Cups of Rolled Oats
1 TSP of Baking Soda
3/4 Cup of Peanut Butter
2 TBSP Butter (you can use non dairy butter substitute)
1/3 Cup of Granulated Sugar
1/3 Cup of Brown Sugar
2 Mashed Ripe Bananas
1/2 TSP Vanilla Extract
2 Eggs (lightly beaten)
1 Cup of Semi Sweet Chocolate Chips
1/4 Cup of Unsalted Roasted Sunflower Seeds

DIRECTIONS:

Preheat oven to 350 degrees.

In a medium size bowl add in your flax seed meal, almond flour, rolled oats and baking soda. Whisk together until fully blended.

In a large bowl mix your butter, peanut butter, granulated and brown sugars. Blend with a electronic beater on medium speed until smooth.

Add in your eggs, bananas and vanilla extract to the large bowl! Keep beating till they are incorporated.

Start to add in - bit by bit - the contents of the medium bowl followed by the chocolate chips and sunflower seeds. Fold the mixtures over one another till they are fully incorporated.

Scoop cooking dough out of bowl and place on a lined baking tray about 2 inches apart. Place in oven for 12 minutes or until edges are brown.

Remove from oven and let cool on cooling rack for a couple minutes before eating.

 

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!!!

Original Recipe -> http://www.myrecipes.com/recipe/pb-banana-oat-cookies

BLACK COD AND CHORIZO PAELLA!!!!!

I found this recipe in the food and drink magazine at the LCBO and had to try it. I just went to Spain and I'm really craving some paella. Whats great about this dish is that it has a lot of protein and is also gluten free. Even though it isn't low in fat its still really good for you. Eating fish is an important source of omega-3 fatty acids - essential nutrients that keep our heart and brain healthy! Enjoy!

Yields 4 portions

INGREDIENTS:

Paella
½ TSP Saffron threads
2¼ Cups of Chicken stock - warmed
2 TBSP Olive oil
1 Chorizo Sausage (chopped) - about ¾ cup
1 TSP Garlic
½ Cup of Onion (chopped)
1 Cup of Chopped Canned Tomatoes in Juice
½ TSP Hot Smoked Spanish Paprika
¾ cup Spanish medium-grain rice or Italian arborio
1½ Cups of Shrimp (chopped)
Salt and Pepper (as desired)
2 TBSP Parsley (chopped)

Black Cod
4 black cod fillets, 6 oz each
1 TBSP of Olive Oil
1 tsp Mild Smoked Spanish Paprika
Salt (as desired)
2 TBSP Lemon juice

DIRECTIONS:

Preheat oven to 450°F

In a large skillet (on low heat) on the stove top heat up your saffron for a minute or two before removing it and crushing it over and into the chicken broth with your fingers where it will soften and melt.

Using the same skillet add in your oil and let it heat up on high heat before throwing in your Chorizo. Let it cook for 2 minutes or until it is cooked.

Reduce to medium heat before throwing in your onion, garlic and paprika. Let that cook for a minute or two before you add in the chopped tomato and juice.

Let that continue to cook for about five minutes or until the juice evaporates and the sauce thickens.

Next mix in your rice. Add 2 cups of chicken/saffron stock. Bring to a boil again by turning the heat up on high and then reducing to low or a gentle simmer so the rice can cook! Apx 15 minutes.

*You don't want to mix the rice after you put it in the pan so that a crispy crust can form on the bottom!

Place cod in an ovenproof dish - skin side down, add the olive oil in and make sure the cod is evenly coated. Next salt the cod so that it is evenly covered (you can salt the skin side too!). Sprinkle the paprika on the cod and rub it in then drizzle the lemon juice on top. Place in oven for 10-15 minutes until is is fully cooked.

Salt and Pepper the shrimp before continuing

Next add the shrimp just by placing it on top and the remaining chicken stock. Cover and cook for 5 minutes or until the rice is tender and the shrimp is fully cooked.

When the cod is ready take it out of the oven and place on top of the ready paella. Sprinkle with parsley before 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!!!

BEEF ROAST WITH ROOT VEGETABLES

Roast beef is a great option if you are having dinner parties because its easy to prepare and let go while you prep everything else. It also feeds a large number of people

Feeds 10 people

INGREDIENTS:

2 Large Sweet Potatoes (Wash and Roughly Chopped)
3 Yukon Potatoes (Wash and Roughly Chopped)
1.5 lbs of Small Potatoes (Just Wash)
3-4 TBSP of Olive Oil
1 TBSP Canola Oil
2 x 3-4lbs Beef Roasts
Salt and Pepper (as desired)
1.5 lbs Mini Carrots
3 Heads of Garlic (Cut in half horizontally so the cloves are exposed on both sides - see photo)
Fresh Thyme

DIRECTIONS:

Preheat oven to 400 degrees

Throw your potatoes into a roasting pan. Drizzle Olive oil,  salt and pepper on top and mix around so they are evenly coated.

Throw the roasting pan in the oven for 10 minutes to get the potatoes started

Get a large frying pan and add in your canola oil. Salt and pepper you meat and sear all sides on the stove top at medium to high heat. Sear until the sides are browned (apx 1-2 minutes per side).

Take the roasting pan out of the oven and add in your carrots. If you have a rack that is included with the pan put that on top of the vegetables before continuing otherwise just continue without it.

Make a bed of garlic and thyme on top of the vegetables and place the roast beef on top, fat side up.

Place roasting pan back in the oven for an additional 50 minutes - you can use a meat thermometer if you have one to get the desired meat temperature.

Once done take the roasting pan out of the oven, set meat aside and let rest for 10-15 minutes minimum so that the juice stays in the meat when you cut into it later.

While your meat is resting - if your vegetables are not fully cooked you can put the vegetables back in the oven on broil at 450 to get them nice and crispy.

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!!!