Big Bang Shrimp

Big Bang Shrimp

1 lb Jumbo Shrimp,
2 Tablespoons of Arrowroot Starch,
1 teaspoon of Black Pepper,
1 teaspoon of Garlic Powder,
2 to 3 Tablespoons of healthy cooking fat (coconut oil)

For the Sauce :
½ cup of Coconut Cream, cool coconut milk in the fridge over a 12 hour period and scoop out the solid for cream.
5 to 6 Tablespoons of Chile Paste
1½ Tablespoons of Almond Butter
1 Tablespoon of Apple Cider Vinegar


Peel and devine the shrimp. Rinse, drain, and pat dry with a paper towel.
Combine the arrowroot, pepper, and garlic powder in a bowl.
Toss the shrimp into the dry mixture until well coated.
Heat a fry pan to medium/high and add the cooking oil.
Fry the shrimp about 1-2 minutes on each side.
Remove the shrimp and set aside.

For the Sauce

Combine the coconut cream, almond butter, and vinegar
Add the chili paste step-wise, one tablespoon at a time, and taste as you go. Keep adding until you reach your limit.
Gently warm the sauce until it’s slightly thin but not runny.
Coat the shrimp with the sauce or save for dipping, your choice.

Healthy Butter Nut Swirl

Healthy Butter Nut Swirl

You will need:
1 1/2 cups brown rice flour
3/4 cup tapioca flour
3/4 cup almond milk, or milk of choice, warmed
1/3 cup Chocolate Hazelnut Nut Butter (or a little more if your heart desires)
1/4 cup corn flour
1/4 cup coconut sugar
1/4 cup coconut oil, melted
1 egg
1 tablespoon ground flax
1 tablespoon active dry yeast
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon apple cider vinegar
1 teaspoon vanilla essence or extract
Pinch sea salt

Preheat oven to 180 C. Grab a round cake pan (tin) and grease it with coconut oil (which is what I prefer).

Now it’s time for the ingredients. Mix coconut oil, egg, apple cider, vanilla, and vinegar. Then in another bowl place all dry ingredients and mix. Then add and mix all ingredients together. As you are mixing stir in warm almond milk, the recipe will end up being a firm dough, that you can hold but is not too flaky. Roll into one large ball!

I prefer to play with dough, like my momma did and that is with my hands. 😀

Lay a large piece of parchment paper onto your kitchen bench. Turn the ball of dough onto the paper. Tear off another large piece (which I flour the top lightly) and lay over the top of the dough. Using a wooden rolling pin, roll the dough into a large rectangle, of approximately 30cm x 20cm in size, and around 0.5cm in thickness. (this is straight from the recipe)

Remove the top layer of paper. Use a butter knife to spread the nut butter on top of the dough. Now, you are going to spread the nut butter all the way to the edges, with the exception of one long edge. Leave a 1 inch thick strip on the long edge of one side of the dough to allow you to seal the scrolls once they are rolled. Brush the strip with a little extra almond milk.

Begin rolling the dough into a scroll/swirl (snail) starting with the long edge that is covered in nut butter. Roll tightly until a long cylinder is all that is left. Press the scrolls together to ensure they are sealed.

Using a non serrated knife, cut the cylinder into 2.5 cm thickness. Approximately 10 pieces. Lay the scrolls flat inside the prepared cake tin (swirly cut side up), allowing them a room to rise and expand. Let stand on your kitchen, or in a warm place, for 30 minutes. Bake in the oven for 20 minutes, or until golden. (again straight from the recipe)

**Remember our ovens are not created equal so keep an eye to get it done to perfection.

Remove from oven, and go to town. MMM

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Chicken Enchilada Casserole Dinner

Chicken Enchilada Casserole

  • 1lb chicken breast – cooked and shredded (I bake mine in the oven with some olive oil for about 20 minutes at 350 degrees, then I shred the chicken.)
  • 1/2 cup onions, chopped
  • 15 oz can pinto beans, drained
  • 10 oz can Rotel®, drained
  • 1 cup reduced-fat sour cream
  • ½ cup yellow corn, drained
  • ¼ cup fat free cottage cheese
  • ¼ tsp garlic powder
  • ½ tsp minced garlic
  • 2 tsp chili powder
  • ½ tsp ground cumin
  • 7 Corn tortillas (I use Wheat tortillas)
  • 10 oz can spicy green chili enchilada sauce
  • ½ cup reduced-fat, shredded cheddar cheese or I prefer Low Mozzarella

First step is to preheat your oven to 350 degrees and line a 9 inch square baking pan with foil. You can also use nonstick cooking spray if you prefer – I like to use foil to make clean up easier! In a large pan, add a little bit of olive oil and then add your chicken, garlic, chili powder, cumin and onions and cook them on medium heat. You’ll want to make sure the onions become translucent and very tender. Next, stir in the beans, corn and Rotel and mix it all in well then remove that from the heat and set it aside.

In a small bowl, mix up your sour cream, cottage cheese, and garlic powder to layer with your meat mixture.

Now you need to mix. You’ll somewhat layer this like you do lasagna. First, place two of the tortillas so they’re overlapping on the bottom of the pan. Then add half of the meat mixture and half of the creamy mixture. Then cover with two tortillas and add half the can of enchilada sauce. Repeat these steps with the rest of the ingredients for the next layer.

Cover the pan with foil and cook for 30 minutes so it’s heated throughout. Remove the pan from the oven, add the cheese on top and cook uncovered for another 10 minutes so the cheese is melted over the top! Remove from the oven and you’ve got yourself a delicious dinner! Cut into 6 pieces and enjoy your 290 ish calorie dinner!

Bon Appetite

Avocado and Salsa Scramble

Tomatillo & Avocado Scramble

1 Large Egg
6 Large Egg Whites (3/4 cup)
Black Pepper (Fresh Ground) to taste
1/2 tsp extra virgin Olive Oil
3 tbsp tomatillo salsa (not processed salsa)
1/4 medium avocado, chunked

*Combine egg and whites in a medium bowl, seasoning with the pepper. Whisk

*Heat Oil in medium skillet over medium heat

*Add egg mixture, cook, stirring randomly for 3-4 minutes, or till eggs are done

*Top eggs with salsa and avocado

*For extra nutrition add spinach
(thanks T25)

Broccoli Stuffed Chicken Breasts, 21 Day Fix Approved

21 Day Fixed Approved Broccoli Stuffed Chicken Breasts

1 Chicken Breast (this counted as 2 red containers for me)

Cheddar Cheese (1 blue)

Frozen Broccoli (1 green)



Onion Powder

Garlic Powder

Cayenne Pepper


21 day fix recipe 4

First preheat your over to 350 F. I then defrosted the broccoli and chopped them up in to little pieces and put them aside. I took a chicken breast and butterflied it. Next I put all the seasonings I wanted on. Then I added a layer of cheese (if you are doing 21 Day Fix, save some of the cheese for the top of the breasts,1 blue container) and then a layer of broccoli (I did not use all of the broccoli that fit in the green container, to keep it able to roll). Make sure you don’t put too much in or you wont be able to roll it up! I started on one side and rolled the chicken breast in, I tucked any sides that were kind of hanging out. Once its rolled up, I turn it upside down so the part where the chicken ended wouldn’t open up. I then put more seasoning on the top. If you are using an oven, which I did, I would also rub olive oil all over this at this point too.  Depending on your Oven and Chicken Breast size I would cook between 25-35 minutes and then sprinkle your left over cheese over the top and cook another 5 minutes.
…….21 day fix approved recipe……

I then added some mixed green with red wine vinegar and stuffed my face, talk about Delicious!

Roasted Vegetables

1 1/2lbs Butternut Squash (peeled, seeded, and cubed)

4 Bell Peppers (chunked)

4 sm or 2 lge purple onions (cut into thick wedges)

1/2 lbs parsnips (peeled and cut)

1/2 lbs carrots (cut thin)

2 Tbsp Olive Oil

Salt and Pepper to Taste  (I like to add Garlic)

Easy way

****mix all ingredients, after cut and peeled, with oil, sale and pepper. Then place Vegetables into an aluminum foil wrap.  Once that is done, just throw the wrap onto the grill.  (Make sure the wrap is a couple pieces thick)


****Heat Oven to 450

****Mix Blend with the oil in a large bowl adding salt and pepper

****Put Mix on Baking sheet leaving plenty of room for stirring occasionally.

****Cook 30-35 minutes

Clean Eating Mexican Bowl

Everyone loves Mexican food!
Quick & Healthy Burrito Bowl Ingredients

1/2 Cup Brown or Long Grain Rice
1 Chicken Breast or lean beef
2 tbsp Taco Seasoning (or 1 Package Taco Seasoning Mix, making sure you know the ingredients)
1 Can of Black Beans, Drained and Rinsed
1 Handful Green Leaf Lettuce or Spinach, Shredded (I use spinach)
Corn Salsa
Guacamole, either homemade or healthy store bought
Shredded Cheddar, Mozzarella, or Parm
Greek Yogurt (optional sour cream replacement)

Cook rice according to directions on the box or package. Add 1 tsp taco seasoning for extra spice. (optional)
Meanwhile, rub your chicken breast with remaining taco seasoning. Grill outside, on your countertop grill, or simply sauté on the stove top. When finished, cube the chicken.
Assemble your bowl starting with rice first. Add black beans, cubed chicken, shredded lettuce or spinach, corn salsa, guacamole, and sprinkle the top with shredded cheddar. Need a sour cream fix? Try a dollop of greek yogurt instead.

Healthy Chocolate Pudding

Healthy Happy Holidays…. this is delicious….

Chocolate Shakeology Pudding

( 4 Servings) Total Time: 1 hr. 10 min. Prep Time: 10 min. Cooking Time: none
1½ scoops Chocolate Shakeology
1 ripe medium avocado
1 medium banana, cut into chunks
1 cup unsweetened almond milk
1 tsp. fresh lemon juice Place Shakeology, avocado, banana, almond milk, and lemon juice in blender; cover. Blend until smooth. (If too thick add additional almond milk.) Pour into four dessert cups; refrigerate for at least 1 hour, or until set.

Healthy Stuffed Cabage Rolls

Stuffed Cabage Rolls
Amazing Stuffed Cabbage Rolls. Tender leaves of cabbage stuffed and rolled with beef, garlic, onion and rice, simmered in a rich tomato sauce.

Cabbage Rolls

1 large head green cabbage, about 2 to 2¼ pounds
2 pounds ground beef
2 eggs (not necessary, you can leave them out)
1 medium onion, grated or minced
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper
½ cup raw long-grain white rice

Tomato Sauce

2 tablespoons butter or vegetable oil
1 clove garlic, finely chopped
1 medium onion, chopped (medium dice)
2 15-ounce cans tomato sauce or one 32-ounce can whole tomatoes, pulsed in a food processor with juice until pureed.
juice of one lemon
1/3 to 3/4 cup light brown sugar (depending on amount of sweetness you prefer, unless you prefer it completely savory. In that case, add only 1 tablespoon brown sugar and the juice from half a lemon)
Salt and pepper to taste
½ cup golden raisins (optional)
Chopped parsley, for garnish

Healthy Lasagna Rolls

Lasagna Rolls  (love these)

10 servings | Cals: 240 | Pro: 15 g | Carbohydrates: 25 g | Fat: 8.5 g | Saturated fat: 3.5 g | Cholesterol: 18 mg | Fiber: 5 g | Sugar: 4 g | Sodium: 460 mg |


  • 10 whole wheat lasagna noodles, cooked to ala dente (about 8 minutes), well drained
  • 1 (24 ounce) jar marinara sauce (no sugar added, I like Ragu Lite or Amy’s Pasta Sauce)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 6 cups baby spinach, loosely packed and chopped well
  • 1 cup low-fat ricotta cheese
  • 1 1/2 cups part-skim, shredded mozzarella
  • 1/2 cup low-fat cottage cheese (small curd if possible)
  • 1 egg white
  • 1 teaspoon dried oregano
  • Kosher or sea salt to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup grated parmesain cheese


Preheat oven to 425 degrees. Add 1 1/4 cups marinara to a 13″ x 9″ x 2″ casserole dish.

In a large skillet, add oil and heat to medium-low heat. Saute garlic until fragrant, about 1 minute. Add chopped spinach and saute until wilted, about 3 minutes.

In a large mixing bowl, combine garlic, spinach, ricotta, 1 cup mozzarella, cottage cheese, egg white, oregano, salt and pepper.

On a work surface, lined with parchment paper, arrange lasagna noodles flat, add 1/4 cup cheese and spinach mixture to each noodle, spread evenly to cover noodles. Start rolling the noodle at the end closest to you. Place lasagna rolls seam side down, not quite touching, in the prepared casserole dish. Evenly spread 1 cup marinara over rolls, sprinkle with remaining mozzarella and parmesain.

Cover with aluminum foil and bake 20 minutes, or until cheese is hot and bubbly. If desired, serve rolls with additional heated marinara.