Coconut Oil Coffee

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Holy crap. My Cousin Diana is on fire.

Yesterday, I posted a recipe she texted me a little while back – Spaghetti Squash a la Cousin Diana.

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Admittedly, I haven’t tried it yet. But it looks out of control.

Today, she’s back at it. And this time, she’s all about COCONUT OIL COFFEE. 

What???

How to:

  • Black coffee
  • Sweeten to taste (she likes two splenda)
  • 1 – 2 teaspoons coconut oil
  • Blend for a few seconds to allow oil to emulsify

RESULT:  Healthy coconut coffee goodness.

This is life changing.

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Spaghetti Squash a la Cousin Diana

This recipe arriveth at Fat Girls Fitness via text message from my cousin Diana.

Cousin Diana is a medical doctor!! So you punks better listen up & show her recipe some respect.

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Spaghetti Squash? Or an actual photo of your mammary glands?

You’ll need:

  • one spaghetti squash
  • 2 tbsp olive oil
  • 1 tomato (diced)
  • minced garlic
  • shaved parmesan
  • Optional: 1 or 2 slices provolone cheese

Instructions: 

  1. Find a spaghetti squash. Where? Beats me. My local shithole doesn’t seem to have any.
  2. Once you find that thing, cut in half, length wise. Also, give me a call and tell me where you found it.
  3. Set oven to 450F
  4. Scoop out seeds
  5. Add the following (per side):
    • one tbsp olive oil
    • minced garlic
    • 1/2 diced tomato
    • shaved parmesan
  6. Bake for 60 minutes
  7. Remove from oven, use two forks to shave squash into spaghetti like strands
  8. Optional: cover w/ one slice of provolone cheese & place back into oven for 10 min.
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This is what it looks like covered in sweet sweet provolone 🙂

Full disclosure: I haven’t personally tried this recipe just yet.

It’s not that I don’t love my Cousin Diana (really I do!). It’s just that I’ve had  zero success in finding a spaghetti squash ANYWHERE in this godforsaken town.

In any event, it looks good. Like Leonardo DiCaprio good. And I’m told it’s tasty. Like Beyonce tasty.

So I will try it soon.

..And if it sucks, well I’m sorry. Maybe you shouldn’t believe every recipe you read on the internet.

Happy Squashing.

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Coconut Fried Bananas

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sizzle sizzle

You want fried dessert, but you don’t want to hate yourself.  This takes 4.5 seconds to make, and requires two ingredients.

All you need is:

  1. Two bananas
  2. 2 tbsp of coconut oil

About the bananas: 

  • Pick bananas that are not too ripe. No matter what you do, the bananas will stick to the pan a little bit. The less ripe, the less they’ll stick. Frying them in oil will bring out the natural sweetness in any event.
  • I get my bananas from 7/11, because I’m a scumbag. Don’t be like me. Use better bananas.
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this is what a sad 7/11 banana looks like

About the oil: 

  • I keep my coconut oil in the fridge, which means it’s hard. I let it sit out for a few minutes prior to using.
  • I use Carrington Farm’s 100% organic coconut oil, because that’s what I have. Ideally I would use Trader Joe’s everything. But this works fine.
  • Use plenty of oil. These bananas will stick.

 

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my 2nd favorite coconut oil

What to do:

  1. Slice bananas
  2. Get pan a bit hot, then add 2 tablespoons coconut oil.
  3. When oil is beginning to get hot, add sliced bananas
  4. Cook as needed. 30 seconds – 1 min per side seems to work for me. 
  5. Brag to your roommate about what happened to all of the bananas

 

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Firecracker Salmon

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I didn’t have much time to prep food for the week because we came home super late on Sunday from our weekend getaway. We are meeting with our trainer tomorrow night and after a training sesh, we are both exhausted and HUNGRY and need food right away!

The food God’s have graced me with their presence and have provided me with all ingredients to make the perfect Firecracker Salmon.

This is good for 2 Salmon Filet:

  • 2 Salmon filet- fresh or frozen (I have frozen. I will defrost and marinade them)
  • 2 cloves of minced garlic
  • 1 tbls brown sugar
  • I don’t even have a measurement of scallions for you. We love scallions so we chop a crazy amount into our dishes. So the amount of scallions are up to you!
  • 4 tbls Soy Sauce we use the lower sodium kind
  • 1 tbls red pepper flakes (less if you aren’t into too much heat)
  • 1/2 cup evoo
  • 4 tbls balsamic vinegar
  • 1-2 teaspoons of ground/minced ginger… My husband likes the ginger slices they give with the sushi so we always have that on hand. I just drop slices of that into the dish
  • Fresh ground pepper and a pinch of salt (seriously, just a pinch… you’re getting enough salt from the soy sauce)

There is enough of this marinade to throw in veggies too… Like, mushrooms, broccoli, peppers, onions.. mm mm mm!!!

Directions:

  • Mix all ingredients together and let fish marinade for min 2hr-24hrs (longer the better)
  • Oil the griddle pan. Place on high heat.
  • When the pan is hot enough, turn the heat down to medium-high and place filet on the griddle.
  • We cooked the filet about 5-6 min each side.

**We used a griddle pan for this. I am sure you can bake it or pan fry it but I have not tried it like that yet.**

Disclaimer:

This recipe is approved by my Husband. I have yet to join the fish lovers world.

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Cheesy Cauliflower!

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I have these moments where I need to clear out. Get rid of everything! I don’t like things… I’m pretty sure in one of my most recent posts I touched upon my hatred of chachkas. So this post is dedicated to shopping in your own kitchen.

It’s unclear why we have bags and bags of frozen cauliflower but I was determined to use it this week. Clear out the fridge/freezer and spend less on food shopping… Yes, please!

Disclaimer– this recipe is addictive. In my opinion, it tastes like a really healthy version of macaroni and cheese. If you’ve always been open to sharing your plate with others, this will change everything. You will become selfish and overprotective of your food. This will bring out a different side of you.

My husband hates cauliflower… I was tempted to make him try this last night to change his mind. But beast mode came out and I kept this to myself. More cauliflower for me….More faux mac and cheese for me.

My only regret is that since it was a test recipe, I made very little of it. I will only have enough for 3 days worth of lunches but I want it for lunch forever and ever and ever.

Low Carb Chicken Cauliflower Casserole adapted from here

Recipe yields 3 cups. I recommend doubling up.

Ingredients:

  • 1 bag frozen cauliflower (I used ShopRite steam in bag)
  • 4 oz cream cheese softened
  • 1 cup cooked chicken (I bought rotisserie and shredded it)
  • ¼ cup salsa verde (I used Herdez)
  • Pinch of salt, black pepper, paprika and garlic powder
  • ½ cup shredded cheddar cheese. Although, if you like a kick, maybe some pepperjack cheese!
  • *Optional: Chopped scallions (which I used) and chopped red/green peppers
  • *Optional: Red pepper flakes (which I used)

Directions:

  • Preheat oven to 375F
  • Microwave cauliflower as per directions on bag
  • Place cauliflower into an ovenproof dish (Pyrex is my fave)
  • Add the cream cheese, microwave for another 20- 30 seconds
  • Mix cream cheese and cauliflower together
  • Add chicken, salsa verde,seasonings, shredded cheese and the optional ingredients
  • Mix everything together and cook for 20-30 min. I like mine more crispy and crunchy so I cooked it closer to 30 minutes.

Let me know what you think and if you added any other ingredients.

 

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Oodles and Oodles and Zoodles of Fun!

The hardest part about living a low carb lifestyle is the pasta limitation. I have to be honest though, the part about not eating pasta doesn’t bother me as much as the convenience factor. It’s so easy to boil pasta and toss sauce or meat with it, right?

We have some pretty awesome alternatives that offer way more nutrition and way less carbs and calories. Zucchini noodles, spaghetti squash, carrot and sweet potato noodles to name a few. Let me know if you have any other veggie noodle ideas, I am always open to trying new things!  

I wanted to make something quick, easy, and light for dinner.

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Shrimp Zoodle Scampi

Ingredients:

  • 2 zucchinis
  • 1 lb shrimp
  • 1 onion-chopped
  • Salt and pepper to taste
  • 1-2 tsp hot sauce (we like our food with a kick!)
  • 2tbsp evoo
  • 1tbsp butter
  • 4 garlic cloves minced
  • juice from 1/2 lemon
  • 1 cup chicken broth or white cooking wine
  • grated parm cheese (optional)
  • red pepper flakes (optional)

Directions:

  • Spiralize zuchini and squeeze out as much liquid as possible, season with a pinch of salt and put to the side
  • Heat 1tbls olive oil and cook onions and garlic till translucent
  • Add broth/wine, juice from 1/2 lemon,hot sauce and shrimp
  • Sprinkle salt and pepper
  • Cook till shrimp begin to turn pink and curl this is about 5 min (don’t over cook or it’ll become too rubbery)
  • Remove shrimp from heat and add 1tbls evoo and zoodles
  • Once zoodles are cooked, toss the shrimp back in, add butter, red pepper flakes and parm cheese

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Eggs and Beans on Top of Greens

 

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“breakfast of greatness”

This is one of my favorite breakfasts.

It’s filling, it’s yummy, and it makes me feel slightly less terrible about the several decades I spent eating strawberry pop-tarts and bagel bites.

The essence of “Eggs and Beans on Top of Greens” is this:
1. Eggs
2. Beans
3.  ….on top of Greens.

It’s basic. In a good way. And like all food, this recipe can also be enjoyed for lunch and/or dinner.

Plus you can modify it easily to make it your own 🙂

In case you’d like some guidance… here is how I do it.

Ingredients

  • one or two cage free eggs
  • approx 1/4 small onion, chopped
  • a handful of mixed greens (baby spinach & arugula = perfect)
  • 1/4 can Bush’s or Heinz Vegetarian Baked Beans (SO GOOD!)
  • salt
  • coconut oil/coconut oil spray (to coat pan)
  • Optional:  olive oil
  • Optional: tomato
  • Optional: splash of asian sesame dressing

Process

  1. spray pan w/ non-stick spray, or use coconut oil to coat pan
  2. cut up onions, begin sautéing them on light flame
  3. once onions begin to brown slightly, crack egg(s) on top of onions and scramble them all together
  4. salt egg/onion concoction
  5. move egg/onion concoction to one side of pan
  6. add beans to other side of pan
  7. put a handful of mixed greens on plate
  8. add egg/onion concoction on top
  9. add beans on top
  10. Optional: add a splash of olive oil on top of your concoction
  11. Optional: add a splash of asian sesame salad dressing to your mixed greens
  12. Optional: cut up tomato, add on top

If you’re feeling extremely rowdy, add half of an avocado for an enhanced gustatory experience.

…But don’t get too wild. Any more than half, and I WILL be forced to call the breakfast police.

Enjoy 🙂

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